International Recipes marga@lacabe.com

I absolutely love (Americanized) Indian food. Give me lamb korma, chicken tikka masala, lamb pasanda and even a mixed tandori grill and I could be happy every day of my life. Unfortunately, I have so far been completely unable to make good Indian food. I don't know what the problem is (if I knew it, I'd surely fix it), but while I've so far been able to successfully cook food from dozens of countries, my attempts at making Indian dishes have pretty consistently resulted in failure. So it was with apprehension that I approached my Bangladeshi meal. Bangladeshi food is somewhat different from Indian cuisine - they rely much more on fish, for example, - but it's well within the Indian culinary tradition. I decided that instead of making one whole dinner for guests, I'd make several Bangladeshi dishes and eat them with Mike on different evenings. That way, if they sucked nobody but us would have to suffer. This was probably a good plan, while the fish curry I cooked was quite good, the other two dishes left much to be desired. The dessert was OK, but probably too homey to serve to guests anyway. I will have a chance to redeem myself soon enough, when I attempt to cook Bengali food - though I'm not very hopeful. The dishes I cooked were: Reshmi Kabab Ground Chicken Kebabs Makher Taukari Fish Curry Chicken Korma Shemai Sweet Vermicelli Other Indian cuisines I've cooked: Anglo-Indian, Assamese, Awadhi, Balti, Bangladeshi, Bengali, Bene Israel, Bodo, Chettinad, Cochin Jewish, Dogra, Dum Pukht, Goan, Gujarati, Haryanvi, Hyderabadi, Indian, Indo-Chinese Do you have a comment on this cuisine? Please make it here