This is another one of her splendid curry creations we enjoyed for dinner, which also means lunch for me today (lucky me!).
As you know, I can’t give you Timol’s recipe – it’s a family secret (not). You could look at Anjum’s recipe if you need a hint or two.
What do you do when your local pizza outlet starts charging you exorbitant prices like a vendor trying to keep the Italian Mafioso and his own wife happy?
I’ll tell you. You take matters into your own hands.
I bought some frozen pizza bases, mushrooms, green peppers, cheese, onion, mince, smoked chicken, chilli and headed home. I then hauled even more ingredients (like garlic) out of the cupboard and fridge.
All got chopped up and loaded or sprinkled, as the family ordered (some were veg-fasting), onto the pizza bases and thrown into the oven at 220 degrees centigrade for about 25 minutes.
The photos below were taken before the oven stage.
We added Veri-Peri sauce before eating.
Who remembers Timol’s bean chutney?
Her last two chicken curries have really shot tongues out, caused a ruckus and had crowds diving in for thirds.
The second version shown below was a defrosted chicken that escaped getting roasted but that ended up getting spiced-up.
We enjoyed the dish with a selection of roti, rice or bread.
I can’t give you Timol’s recipe – it’s a family secret (not).
You could look at Anjum’s recipe if you need a hint or two.
This morning, before our motorcycle ride, I said to my friend “I really feel like a big juicy & tasty beef burger”.
We went looking and I can now share a quick bit of valuable information about where to find the best & biggest beef burger in Durban (B&BBB).
I really fell compelled to share as I nearly fell off my chair today (shouting “wow!” a number of times) when the waitress brought the B&BBB (value for money) to our table.
It had colour, it was fresh (meat & other ingredients) and it tasted superb (I didn’t even have to add the usual chilli sauce). My friend and a couple of other patrons were hugely impressed with what they saw. The word “whopper” was used.
After eating the B&BBB, I went home for a lovely 2 hour power-nap; content knowing that breakfast lunch and dinner were now all taken care of in one foul swoop.
Although I only have a number of low quality Blackberry photos to get my point across; I believe they are of sufficient quality for you to be the judge.
The George doesn’t seem to have a nice website with photos, but I’m sure the owner will soon let me know if there is one.
You be the judge and be sure to let me know your verdict!
On 3 November 2012 we were sure we could smell Turkey.
The plan was: a little stop in the UK on a farm, two weddings and then off to Istanbul.
On 16 November I disclosed that the visit to Turkey was “cold” and would just have to wait.
Despite this “setback”, Timol and I still had lots of fun in the few days on land and in air.
A little snack at Durban International Airport (King Shaka) was in order before we left.
I hadn’t been to Mugg & Bean in a while and was pleasantly surprised by what was served up and at a fair price.
I initially wasn’t going to eat but was soon tucking into everyone meals.
Didn’t have too much to eat as I was hoping to taste the yummy food on Emirates.
We were loaded up not too long after the air-hostesses who speak a multitude of languages.
I made sure that the meals were being loaded by Sky Chefs before I took my seat.
Up into the air we flew; bound for Dubai then the UK.
A good meal with some red wine helped settle us into the evening.
The selection of movies was vast and I had enough leg-room.
I watched three movies in a row before I got all “movied-out”.
Flying from Durban to India via Dubai on Emirates is OK, but the flight from Dubai to the UK (BHX) on this trip was a bit too long at 7 hours 50 min (Durban to Dubai is 8 hours 40 min). That’s over 16 hours of flying in a row.
I would rather fly direct next time thank you.
In the next post we will have a peep at the farm outside Birmingham where we stayed for one night.
And when I really get energetic, I will show some pics of London and the food inside Harrods.