Photos and Curries

(me, Sofia, Patricio, Ali, Filipa, Sandra, Paulo, Nuno, Ana Lucia and their baby, Matilde)

There's us over at the roof terrace of La Casa Encendida where we saw 8mm films and photos of old times, as I commented on the previous post. It really was nice, the photo exhibition was in a room that they recreated as a home of the 6os. Big glass lamps, black and white small tv set, psychedelic wallpaper... The pictures were excellent, ranging from a picture of 3 nuns playing by jumping the rope, to 4 sisters in the 40s all dressed up to go shopping in Barcelona, to a picture of a whole family riding a bike going to a picnic... The homemade films were also interesting, as they depicted life as it was, although there were a few where the family tried to make up a storyline, and they were acting, but it was all so innocent and pure that we couldn't help being delighted.

We then moved on to a place to eat something and we ended up in Lavapies district, crowded. We sat outside and had great Indian food which we all loved.

We truly, madly, deeply loved our food - fruity rice (exquisite rice made with cinammon sticks and dried fruits) and Bombay chicken. It was very good indeed, added to the fact that we were eating outside on a warm Summer night in Madrid. We all had a great time. I've included here a breakdown of the most popular curries, for next time. No need to ask the Uruguayan waiter :)

Vindaloo

This well-known Indian dish had its origins with the Portuguese that came to Goa in Southern India in the 14th century. The Portuguese dish vinha d'alhos was signified by the marinating of pork in wine vinegar and garlic. The Indian populace, who favored spicier tastes, increased the amount of garlic used in the preparation of this dish and added spices, especially chilli, and eventually changed its name to Vindaloo. This dish has remained unchanged since that time and for the last 500 years the use of vinegar in this dish has remained unique to Indian cookery. It is the vinegar in this dish that brings out the delicious flavour and heat of the fragrant, hot and pungent spices The Curry Makers use in this blend.

Madras

Madras is hot curry that originates from the southern regions of India and the early British settlement. It is a curry with many variations that is signified by the use of coconut and chilli, which grow in abundance in Southern India. The Curry Makers Madras curry gains its heat from chillies and paprika as well as the final addition of lemon juice to further excite our taste buds. Beef and lamb as well as chicken are suited to this dish, while a lamb and spinach variation, known as Palak Goshi (also on the pack) uses yoghurt instead of coconut cream to create a lighter sensation. The great combination of flavours in this dish ensures its place amongst the most popular of Indian dishes.

Korma
The Korma has been around for centuries and as with many of the classic curries was perfected through a combination of Kashmir and Mogul adaptations. In its early days in India Korma was the dish of the courts and a chef had to display excellence in its preparation in order to cook for royalty. Its rich yellow sauce, coloured naturally with turmeric, being thickened with coconut and almonds distinguishes it from all other Indian dishes. The mild, mouth-watering flavour of the Korma, which complements lamb, chicken or shrimp / prawns can be further enhanced with the addition of sweet vegetables such as peas or sultanas.

Bombay

The Bombay curry is a medium curry of infinite variation. The curry Makers blend is exceptional in its use of the aromatic spice "Star of Anise", which has the distinctive aroma and flavour of aniseed. The sauce has the soft yellow colour of Turmeric, and is thickened with coconut cream and textured by a smooth paste of onion. In contrast with many Indian dishes the number of spices needed to create this dish is limited and when they are coupled with "Star of Aniseed" a truly outstanding dish is created that equally suits chicken, beef or lamb.

Tikka Masala

Similar in style to Butter Chicken Curry with more emphasis on it’s creamier tomato flavour enchanced with coriander and lemon. Milder slightly sweeter makes the Tikka Masala popular with younger families and those who prefer a more subtle curry than the robust styles of Vindaloo, Rogan Josh or Madras.

We finished off by eating an ice cream at Giangrossi. The waiter, a Brazilian, couldn't make up his mind on which language to use with us, starting off with English, then Spanish and finally a weird Portuguese. He asked us if we were visiting and when I answered "Vivemos aqui" - We live here - he didn't understand me! He really had trouble and we had to use other words. He said they in Brazil say "Vivemos ca" instead... What??? The 2 words mean the same. Go figure!

I then arrived home at around 2am and the mega catalogue operation of Ikea finally had arrived at my doorstep, leaving hundreds of chunky catalogues outside the main door. I picked one up and it immediatelly raised a doubt. It said - " These prices are valid for the Peninsula except Portugal". Umm, does that mean the Iberian Peninsula is comprised of more countries? Last time I checked, we were only 2!!! Does that make sense? Please help me understand Ikea!