Hi Mike,

 MP> > I like some of it, but not the really hot dishes. The mild butter
 MP> > chicken had a bit of heat to it, wouldn't want any more than what it
 MP> did > have. It came with a tomato/onion chutney on the side which was
 MP> very
 MP> > enjoyable. We had a fair amount of left over sauce and some left
 MP> over > rotisserie chicken in the fridge so combined the 2 for another
 MP> meal.

 MP> I like a little heat but too much heat kills the flavor of the other,
 MP> "non-heat" spices.  I do like their meat dishes, like butter chicken,
 MP> chicken tikka masala, lamb saag, chicken biryani (sp?), and a goat
 MP> dish that I forget the name of (maybe haleel?).

I like mild too, a bit of heat to round out the taste but not so hot
that you can't taste other flavors. Same with Mexican cooking, mild to
maybe medium on the heat level but not "burn your socks off" heat. Also,
the heat has to be evenly distributed, none of this hot on the lips or
back of the mouth but not otherwise. Our church family does a chili cook
off on super bowl Sunday; a lot of the chilis are one note heat, super
hot heat or not even what could be rightfully called chili. We've
participated every year but one (out of town), winning one year and
placing every other year but one. Sadly, just about everyone else there
doesn't recognise a good chili, even after our trying to educate them
over the last 15 years. (G)

 MP> I find that I like their vegetarian dishes more.  Anything with MP>
 "chana" in it is a chickpea dish.  I like chana saag, chana masala MP>
 (and either of MP> these with aloo - potato), madras lentils, and

I'll try most anything; a buffet is good for that (G) but am not fond of
a lot of legumes.


 several others.  I even MP> like one dish that is predominantly
 califlower.  That is significant MP> because califlower is something I
 do not eat at all otherwise because MP> I don't MP> normally like it.
 Something about how they spice it up and prepare it MP> makes it tasty.
 ;)

I used to cook it quite often when our girls were younger--found out the
way to make it disappear was to sprinkle some parmesan cheese on it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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