Chilli Fauxneer

I was introduced to Indo-Chinese food in the late nineties, when ‘fusion cooking’ didn’t carry with it an aroma of identity crisis. British curry houses were no longer the only Indian option when eating out in the UK. Korma? What was that? Balti, bhuna and phall? I’d never heard of them. Growing up in a Gujarati household meant that I was accustomed to oro (the Burnt Aubergine and Spinach Curry) and rotli. I’d nod and smile as my friends raved about the di