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Post by Deleted on Apr 22, 2013 5:10:49 GMT -5
One of my relatives is currently a student at Edinburgh, Neil, and she recommends the vegetarian Indian restaurant, ' Kalpna'. Kalpna RestaurantI have yet to go, but plan to make the trip north of the border sometime before Scottish independence!
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Post by neilmcgowan on Apr 22, 2013 6:18:34 GMT -5
Aha, that looks like a worthwhile establishment - thank you for the recommendation
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Post by Deleted on May 12, 2013 10:52:22 GMT -5
Years ago I used often to go to the Bali Restaurant at 101 Edgware Road. I see it is still in operation. And a Pakistan Students' house of residence close to Buckingham Palace provides excellent and authentic curries - members of the general public are permitted to line up along with the students. And there is - or was - a similar establishment for Malaysian students and guests near Marble Arch. Then Gerrard Street naturally.
It is difficult to find photographs of any of them!
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Post by Deleted on May 13, 2013 5:15:44 GMT -5
Thank you for the recommendations, Sydney Grew. I have made a note to seek these places out, and if they are any good, to post some photographs of them online. To be honest, I am not really an expert on eating out, as I generally prefer to make a good curry at home. BBC Good Food - Curry recipesI recently made ' Lamb Chhweyla', which worked rather well! Here is the recipe online: BBC - Recipes - Nepalese lambCheers, all (Monday morning coffee)!
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Post by neilmcgowan on May 13, 2013 6:48:23 GMT -5
as I generally prefer to make a good curry at home. A substantial undertaking indeed! Chapeau, M kleines! I am often led to the same ends myself - necessity being the mother of invention, as the nearest curry-house to us is a sizable trek across town. Even so, getting hold of all the ingredients requires some preparation and forethought. I've not found fresh methi leaves anywhere, and the dried ones aren't as good. If one wants paneer, one has to make it oneself - a process which needs to begin a few days before cooking, and fills the kitchen with curds dripping in muslin bags. Fortunately, we have a couple of shops selling a full range of Pataks spice mixes, dried papadoms, coconut milk, and other handy storecupboard ingredients. Luckily the dacha season has begun, and we have some mint and coriander leaves sprouting
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