Helping Indian food lovers cook real Indian. Went from “can’t cook rice” to caterer to food writer. Now serialising my 1st cookbook. Go #beyondbutterchicken 👇
As an Indian food writer building a curry paste empire I often get asked what my favourite Indian restaurant is.
My answer is always the same. But not what you think.
Here’s the secret to finding the best Indian food, no matter where you live. 🧵🪡
@bankofbaroda how long does it take your complaint team to reply. My parents have left your NRO complaint team endless emails and no response. Ridiculous service.
@ricklewisco It’s nice to know I’m not the only one who does this. Sometimes I worry that’s being fake.
But I know the memory of how I felt in that moment. And it’s that feeling that’s the most imp part to convey.
@SejalSukhadwala This is so interesting. I’ve always classified them in my head as gravy = thick sauce. While curry is anything that’s more watery or has coconut. And then there’s Sambar-esque curry which is I guess broth or stew?
@david_perell Hahaha I’d love to see your face when I take you to a local “everything” restaurant in India. The one my family used to go to the most had a 15 page menu with everything from Chinese to Indian to badly made Chicken Parm.
Recently got some harsh feedback on an essay draft that I was being "trite".
In my draft I used Einstein's famous quote about the definition of insanity.
A friend suggested that the quote is overused and no longer very impactful. 🧵
@torreydawley Living with a conventional sales guy I’ve also learned there is plenty of sales things biz owners can do that are not yucky salesperson like at all. Things like following up, sending the offer again, going and talking to real people instead of the social media void etc
As an Indian food writer building a curry paste empire, I often get asked what my favourite restaurant is.
My answer is always the same. But, not what you might think.
Here’s the secret you need to know to find the best Indian food no matter where you live 🧵🪡😍
@MallikaBasu_ I do feel the UK is more evolved in that aspect. Sadly here in NZ it’s v much still Mango Chicken, Madras Curry and Vindaloo etc. Everything with a layer of oil floating on it. Unless ofcourse you go to the fancy bougie places which is not always accessible for everyone.
As an Indian food writer building a curry paste empire I often get asked what my favourite Indian restaurant is.
My answer is always the same. But not what you think.
Here’s the secret to finding the best Indian food, no matter where you live. 🧵🪡
@Shorjoe_B@mvarghoose @MallikaBasu_ @Finelychopped It takes real bravery to have a limited menu and with the $$ pressures most restaurants face I totally get why you’d have something for everyone.
My issue is when that ends meaning average food. Biryani by the kilo does a fab job!
As an Indian food writer building a curry paste empire I often get asked what my favourite Indian restaurant is.
My answer is always the same. But not what you think.
Here’s the secret to finding the best Indian food, no matter where you live. 🧵🪡