When my tugboat man
abandons me goes off to work oceans away, I like to make a special goodbye dinner. Last night it was Indian food. I tried to recreate the delicious dinner we had at Mt. Everest restaurant in Berkeley and I don’t know if it was exactly the same, but it was a pretty good effort, and much appreciated by my hubs.
Some of the ingredients…whew!
This is Raita, an amazing dipping sauce for Naan. It’s so simple.
Plain yogurt mixed with shredded and chopped cucumber, cayenne, cumin, pepper, and fresh cilantro. It would be good on anything, every single day.
I think it was the best part of the meal– and so beautiful!Lentil Daal (recipe below) So fragrant and healthy.
And while I’m not confirming NOR denying where he’s going, this might be a clue– or maybe not.
- Top 5 *Indian* Food Musts in New Delhi (thecultureur.com)
- Food / Indian (tahsinthegood.wordpress.com)
- Tempered Cucumber Raita – South Indian Style (kelipaan.wordpress.com)
- My First Attempt At Homemade Naan (lilsuburbanhomestead.com)