Label
All
0
Clear all filters

In Our Kitchen

Appears in
top 1000Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

We both started cooking Indian food when we were in our late teens and early twenties, several years before first traveling to South Asia. Naomi, as a student in London for a year, lived in a hostel in Bayswater, where she had a good introduction to the food of the Subcontinent through meals in small, inexpensive Indian and Pakistani restaurants. It was there that she tasted her first thali meal and encountered her first pork vindaloo.

I was living in Laramie, Wyoming, light-years away from even a whiff of ground coriander seeds and fresh curry leaf. But with my friends Mark and Barb, I discovered a restaurant in Boulder, Colorado, a hundred twenty miles away, serving Indian and Sri Lankan home cooking. It was called the Indo-Ceylonese, as I remember, and it was run by a family from Sri Lanka. The owner would bring each dish family-style to the table and announce its name as he put it down. For us, it was incredibly exotic, and an adventure: After eating there, we would replay our meal for weeks on end and look forward to the next.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title