Sir C, I took the GLW to Joy Kitchen in Orpington on Friday night

[Sir C]

I'm told that that Atul Kochhar place in Petts Wood is really very good. I never had any money when I was living there (for obvious reasons), so never went. However, those who did tell me good things.

I keep meaning to try it but I keep forgetting.

[Burney]

I keep meaning to try it but I keep forgetting.

I must admit I've always felt a certain scepticism about 'fine dining' Indian food. I don't know why. Sheer prejudice, I suppose.

[Sir C]

I must admit I've always felt a certain scepticism about 'fine dining' Indian food. I don't know why. Sheer prejudice, I suppose.

I tend to agree. When I want an Indian I want an Indian, not some gussied up different thing. I stumbled across an absolutely fantastic Indian in Cambridge recently; the food was absolutely standard but you could tell that it was freshly prepared and loaded with fresh herbs - they had just taken a little care, and that was the difference that worked for me.

Having said all that, I'm going to A Wong on Saturday and I'm excited because I love it so much. It may be my favourite restaurant in London at the moment... and that's properly Michelined up. (I ppreciate that it isn't Indian. But still.)

[Maravilloso Marvo]

I tend to agree. When I want an Indian I want an Indian, not some gussied up different thing. I stumbled across an absolutely fantastic Indian in Cambridge recently; the food was absolutely standard but you could tell that it was freshly prepared and loaded with fresh herbs - they had just taken a little care, and that was the difference that worked for me.

Having said all that, I'm going to A Wong on Saturday and I'm excited because I love it so much. It may be my favourite restaurant in London at the moment... and that's properly Michelined up. (I ppreciate that it isn't Indian. But still.)

Darbaar in the City is another quite good one. I went with clients though so it was quite strange to have red wine and not order enough poppadoms for the whole restaurant.

[Maravilloso Marvo]

I must admit I've always felt a certain scepticism about 'fine dining' Indian food. I don't know why. Sheer prejudice, I suppose.

I think they are still quite happy for you to order 20 poppadoms and a pint of Kingfisher when you get in and then have some clever device to sweep the crumbs from the tablecloth whilst thankfully turning a blind eye to the red stains on their white tablecloths.

[Sir C]

I think they are still quite happy for you to order 20 poppadoms and a pint of Kingfisher when you get in and then have some clever device to sweep the crumbs from the tablecloth whilst thankfully turning a blind eye to the red stains on their white tablecloths.

Do you know what I like on my poppadoms, m? Lime pickle. BUT, sometimes I prefer the little salad of tomato and onion and coriander.

Mango chutney can do one.

[Burney]

Do you know what I like on my poppadoms, m? Lime pickle. BUT, sometimes I prefer the little salad of tomato and onion and coriander.

Mango chutney can do one.

Mango chutney is just jam. And putting jam on poppadoms is madness. Love a bit of Lime Pickle. Brinjal pickle's good, too.

I do retain a dirty liking for the sweetish/minty orange/yellow/green yoghurt gloop, however.

[Sir C]

Mango chutney is just jam. And putting jam on poppadoms is madness. Love a bit of Lime Pickle. Brinjal pickle's good, too.

I do retain a dirty liking for the sweetish/minty orange/yellow/green yoghurt gloop, however.

Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.

[Burney]

Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.

'Dutch oven'

Do you even cook indoors anymore? I made an absolutely lovely off-the-cuff fish soup/stew for supper last night. Bit of dill, fish stock, cream, concasse tomatoes, leeks, onions and carrots. Plus some bits of monkfish, cod loin and prawns. Marvellous.

I also have a rather nice recipe for Spanish ribs with a honey and sherry coating, but you'd probably sneer since I cook them in an oven.

[WES]

Gosh yes, that yoghurty thing isn't bad, actually.

I made dahl makhani yesterday. I did it in a Dutch oven over charcoal. Cooked it for 8 hours. Thought I could get that smoky charcoal quality into it, like it had been cooked ina village in the Punjab.

It was shít.

Good lord. Only on Saturday have I returned from Bangalore where I had the most wonderful dahl makhani (quite my favourite Indian dish) here:

http://dhaba1986.com/

Yummy