At about 10PM — after at least four hours in the kitchen — we sat down to the feast we had created.  Everything tasted fantastic, though the highlights were definitely the potato-stuffed, and the sweet-chappatis.  The chickpea masala had an intense flavor — perhaps from sitting covered for a couple of hours — and made for a great accompaniment to the various breads.  Shashi also impressed upon us that by learning the basic sauces, we could then experiment with our own favorite vegetables, substituting them for the ones we used in the pakora, the masala, and the palau.  I came away from the dinner incredibly stuffed, and also with a new appreciation for the cuisine I have been eating for the last six weeks, and will continue to eat for another four!  People have asked me if, when I get back, I will want to eat Indian food.  My response, though, is that I am officially taking an Indian food haitus until 2010.  But come the new year, if you need a chapati griller, I’m your man! High-res

At about 10PM — after at least four hours in the kitchen — we sat down to the feast we had created.  Everything tasted fantastic, though the highlights were definitely the potato-stuffed, and the sweet-chappatis.  The chickpea masala had an intense flavor — perhaps from sitting covered for a couple of hours — and made for a great accompaniment to the various breads.  Shashi also impressed upon us that by learning the basic sauces, we could then experiment with our own favorite vegetables, substituting them for the ones we used in the pakora, the masala, and the palau. 

I came away from the dinner incredibly stuffed, and also with a new appreciation for the cuisine I have been eating for the last six weeks, and will continue to eat for another four!  People have asked me if, when I get back, I will want to eat Indian food.  My response, though, is that I am officially taking an Indian food haitus until 2010.  But come the new year, if you need a chapati griller, I’m your man!