There's a smashing little take-away curry house just round the corner
from me, and of late I've been increasingly tempted to become more
adventurous with my curry-tasting, so last night I finally screwed up my
courage in both hands and, with a tarka-dal and a couple of prawn puris,
added a prawn vindaloo into the mix.

What a pleasant experience it was too ... very hot, but not painfully
so, and bursting with spicy flavour on every level ... I added spoonfuls
of it to the prawn puris to create a sort of a mega-puri [1], which was
utterly delicious, washed down with a rather lovely chilled Chardonnay.

So, be brave, and the next time you go to a decent curry house, try
going one step hotter than normal.

[1] sounds like a Japanese horror film character, similar to Godzilla,
except I think it would probably belch fire from the opposite end that
Godzilla does :)

Bear gmail.com> wrote:

Oh, how I wish I could! I miss eating hot stuff, especially a good vindaloo
(ooooh, smellchecker doesn't like *that* word!). My poor old bod can't
tolerate it a tall.

In article <563lg3tmer1rb893vo1l8rfaq077crob1v@4ax.com>, Halla says...

It's all relative; just try one stage hotter, one time.

Just make sure the toilet roll is in the fridge :)

PS: the "heat only" dishes are things like phalls, which were invented
especially for idiots to boast about eating; a decent vindaloo is a
wonderful thing. Now you've got me all peckish again, but I've got a
meeting tomorrow, and don't want to breathe curry on anyone, or have
anything else untoward happen :)