Friday, March 26, 2004

I have a strong penchant for Indian food that grew from my stay in New York years ago, where it served as a spicy substitute for the Mexican food I loved in Texas. That yearning has been seldom satisfied since I moved to Vidalia.

So it was a fine treat last night to eat Jordana Adams' recipe for Chicken Tikka Masala. It was rich and richly seasoned, and should lay my grumblings to rest for some while. Thank you, Miss Jordana.

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