Fifty Weeks, Fifty Curries: Index
And that's the end! I wrote a review of 50 Great Curries of India, though it's about half as long as the other reviews I write. Which shouldn't be surprising, I suppose, considering how much I've already written about the curries in there. It's kind of odd realizing that my weekend nights aren't going to require me to write these anymore. Though now that it's November I should really finish my first draft of The Lamplighter's Guild.
If this is the first time you're reading this, hi! softlykarou and I made every curry in the book 50 Great Curries of India over the course of a little over a year, and I wrote about what I thought about them. Or sometimes whatever came into my head. Here's a list of all the curries we tried, with a brief summary of my opinion. It should be self-explanatory.
Not sure if I'm going to do another one of these any time soon. That curry was great, but this was a lot of writing--around 50K words for the full list of entries. Not to mention that we don't really have any other cookbooks with quite the same unifying theme. We have a stir-fry cookbook, but that's hundreds of pages and would take years, and a potato cookbook that...well, I'm not fond of a lot of the ways that potatoes are cooked. I'm not sure that'd be a good idea. For now, I think I'll rest on my laurels. And now we know what curries in the book are good, so there's plenty of good eating ahead.
If this is the first time you're reading this, hi! softlykarou and I made every curry in the book 50 Great Curries of India over the course of a little over a year, and I wrote about what I thought about them. Or sometimes whatever came into my head. Here's a list of all the curries we tried, with a brief summary of my opinion. It should be self-explanatory.
- Rogan Josh (+)
- Shalgam gosht (=)
- Aab gosht (++)
- Korma pulao (++)
- Kaalee mirch cha mutton (+)
- Nalli korma (+)
- Jeera aloo salan (=)
- Aachar gosht (+)
- Palak gosht (++)
- Elaichi gosht (-)
- Seyal gosht (-) [ with addendum]
- Jardaloo boti (+)
- Bori curry (-)
- Mutton curry, Andhra style (+) COMBO BREAKER One: カツカレー (++)
- Gosht alu bakhara (+)
- Dalcha (+)
- Lamb curry, Madras style (=)
- Goa lamb vindaloo (++)
- Safed murgh korma (+)
- Chicken rizzala (++)
- Murgh makhani (+)
- Pista chicken (=)
- Kaju chicken in kaala masala (-)
- Dhansak (+)
- Kori gashi (++) COMBO BREAKER Two: Panang curry (√-1)
- Kozhi varatha kosambu (=)
- Chicken stew (-)
- Chicken dopiaza (--)
- Parsee red chicken curry (+)
- Shrimp patia (+)
- Konju curry (++)
- Jheenga methi (=)
- Ras chawal (=)
- Crab curry (-)
- Madras fish curry (++)
- Fish molee (-)
- Goa fish curry (+)
- Doi maach (++) COMBO BREAKER Three: Kashmiri chicken curry (+)
- Mango and yogurt curry (+)
- Matira curry (-)
- Dry fruit korma (+)
- Egg kurma (+)
- Omelette curry (--)
- Eggplant curry (--)
- Cauliflower gashi (+)
- Kath katha (=)
- Annas curry (+)
- Malaidhar aloo (+)
- Chana curry (--)
- Sindhi besan ka curry (=)
Not sure if I'm going to do another one of these any time soon. That curry was great, but this was a lot of writing--around 50K words for the full list of entries. Not to mention that we don't really have any other cookbooks with quite the same unifying theme. We have a stir-fry cookbook, but that's hundreds of pages and would take years, and a potato cookbook that...well, I'm not fond of a lot of the ways that potatoes are cooked. I'm not sure that'd be a good idea. For now, I think I'll rest on my laurels. And now we know what curries in the book are good, so there's plenty of good eating ahead.