I love curry.
Fragrant and spicy, every time I have a bowl of curry it brings back wonderful food memories.
I’ve been fortunate to travel a good deal in my life–a lot of it in India. I’ve eaten curries in Mumbai, Delhi, Agra, Srinagar, Trichy and on and on–in fancy restaurants, in hole-in-the-wall establishments, and on an exquisite houseboat moored in Dal Lake.
Probably–no certainly– my favorite memory of curry was the bowl we had in the run-down Bagdogra air terminal in Siliguri, India.
We were at the end of a visit to Darjeeling’s tea plantations and Sikkim’s exotic temples and poised to fly on to the craziness that is Kolkata . But, alas, our flight out of West Bengal was delayed by torrential rains. Bummer. After an interminable wait in Bogdogra’s no-frills terminal (trust me!), we were given a chit for a free meal in the airport’s cafeteria.
Served thali style with rice and lemon pickle and on a table covered by a piece of tatty oil cloth. the curry we were served soared– absolutely soared! (The lemon pickle was to die for, too.)
Here is a photo of the Bagdogra Airport. Somewhere inside that modest airport is an extraordinary chef!
I’m posting an excellent lentil curry recipe.
The original recipe appeared on the Foodess food blog and a link to the original recipe appears at the end of this post.
[mpprecipe-recipe:40]
Here is the link to the original Foodess recipe from which this recipe was adapted:
http://foodess.com/recipes/coconut-curried-lentils/#!
