Hey Edwin,
The looks of that makes me hungry. Though, I'm not entirely sure I'd like anything beyond vindaloo heat-wise!
As for what was discussed for the most part, I've also been wondering what's up with the heat in my curries. I failed miserably at making garlic chicken recently and although it was quite hot, it was no where near the same type of hot as in a TA dish. It's that kind of hot that comes as an after-taste, first you get the flavour and only a split second later your throat pierced by the chili. What threads are there discussing this? I'd be keen to know more about how to spice things the TA/BIR way
Topic: Possibly my favourite CA dish so far! (Read 5816 times)
