i'm a food blogger from india, now an american citizen. here's my blog:
www.jugalbandi.info
i lived in britain between 1996 and 2001, and still am fascinated by the british love for 'curry' as you guys call it.
friday nights would often be 'curry night' and many of my english buddies would ask me to join them for 'curry' at some bangladeshi or indian or pakistani place. i thought these places had a recurring repertoire of dishes - roghan josh, chiken tikka masala, that kind of thing. quite good, but limited. you brits seem to have a certain notion of what 'curry' is or should be, unlike my notion of 'curry'. there's no simple type of thing that does qualify as 'curry' in india - it's a whole gamut, but i know that something like the yellow runny gujarati kadhi would not qualify as 'curry' to the english curry lover.
i'm writing an article about british 'curry'. the kind of posts i see here - about things 'smelling like curry' and something 'looking like curry' fascinates me. obviously, when you guys talk of 'curry', you are referring to some specific attributes.
i need to pick your brains, and i need a picture from one of you of your fav BIR place, or your own restaurant. more than one are welcome.
btw, what is BIR? Bangladeshi Indian restaurant? British Indian restaurant? or something else?
tell me if you are open to having your brains picked, and i will post my questions here.
your site will get mention and credits in my blog.
- bee
