Vindaloo

[jazzy_dave]

I am in Spoons Whitstable doing my covert visit -just had a chicken vindaloo curry with garlic naan washed down with a real ale and a craft beer. Food was delicious but the curry could have been spicier, tongue numbingly hot as vindaloos usually are.

Mind you having hot spicy food on a muggy hot day does tend to cool you down.

Comments

[hopefulspirit.livejournal.com]

Sounds good! I wish I could eat spicy food but it just doesn't like me.

[a-phoenixdragon.livejournal.com]

Mmm, sounds delish! And quite filling!

*HUGS*

[spikesgirl58.livejournal.com]

Are you being spared the thunderstorm or London?

[xfirefly9x.livejournal.com]

Sounds great! :)

[ba1126.livejournal.com]

I can't do spicy hot. I get swollen painful bumps on my tongue!!

[thespian15.livejournal.com]

It cools you down? :o
Hugs, Jon

[kabuldur.livejournal.com]

Oh, yummy! It's a pity I can't eat curries anymore.

And I'm glad you are having a muggy, hot day :) Or at least the hot part.

[porsupah.livejournal.com]

Mmm, that was a moist day indeed. Ick. At least it didn't last too long, versus being part of the normal way of things, eg Houston. =:)

Wspoons' food is a bit random at times - some things can be surprisingly decent, like the ham, eggs, and chips, or indeed, their steaks, but I've not had good experiences with their burgers, and the less said about their attempt at pulled pork, the better. Still, so it goes. It's cheap because it's either pre-prepared (as with the curries) or very simple to put together - such are the limitations, and the price benefits.

Reminds me, I need to make a good chili or curry again sometime - I've got these lovely peppers sitting in the fridge, waiting for an excuse to be unleashed. ^_^ Maybe a curry, actually, as I did pick up some reduced shallots the other day, which could complement chicken very well in a spicy curry of some inauthentic variety. =:) Tonight, though, is going to be the beef joints I picked up a while back, at half price (two, quite tiny, so I'll cook both, and there might be a bit left over) - not sure whether to roast them, or pop them into the slow cooker. They're sitting in a rub of horseradish mustard, oregano, sage, and a North African style pepper mix, so they'll hopefully gain something from that marinading. =:9