[miss marmelstein]

There was a huge spread on his food in last week’s Times. I just got curry leaves (never used those before!) to make his basmati rice. Not an expert on basmati, which I adore, so we’ll see if it’s mushy or separates.

[pugmama]

Was it this one?
I plan to make this menu for my gourmet supper club:

http://www.nytimes.com/2016/05/22/magazine/revel-in-the-bounty-of-spring-with-a-feast-from-yotam-ottolenghi.html

I miss being able to get fresh curry leaves in the asian markets in CA-can’t get them here in SC. They really add great flavor to a dish.