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For a few weeks I have been fancying some Indian food, so I knew that my mum would happily oblige with a Wednesday night takeaway from our nearby place.
I could have gotten a number of the aromatics for the list but it took so long to arrive that we started to really have at the food before I had the chance to photograph it. Means we’ll have to get another Indian at some point possibly… quelle horreur!
In the same section of the list as cornish pasties, Melton Mowbray pork pies and tamales, samosas are in company of meat filled pastries. Then again, meat-filled pastries really are the best kind of baked good. Sausage rolls being the king of them all (apologies to all vegetarians out there but… I couldn’t give up pork permanently).
These samosas were a meat-vegetable mix composed of lamb, onion, peas and spices. Being a country with a history of Indian immigration and then bastardizing the cusisine they brought with them it is very easy to get your hands on a samosa in the UK wherever you are… I don’t think you can say the same of the US or Canada. When it comes to Indian restaruant starters I am more partial to an onion bhajji.
I have never had chapati so naan is, in my head the classic side-bread to scoop my curry-rice mix with. Since my mum was paying we had her favourite version the peshawari (aka sweet coconut) naan. If it were up to me it would have been a garlic naan… but to be fair we had medium-hot curry so she was right about having something sweet to cut through the spice.
Never liked naan much as a child since I would rather just fill up on papadums and the mango chutney (or raita, it depended on the restaurant). Used to have more Indian takeaways when I was younger than I do now, I discovered Chinese food and that, as they say, was that.