Chef’s Log 45: Curry Leaves-An-Excellent-Taste-In-Your-Mouth

Beef Dry Fry, Chicken Pepper Fry and Appam(s)

Beef Dry Fry, Chicken Pepper Fry and Appam(s)

I admit, I consider the human race to be a rather weak species. If one were to ask my opinion, I would declare without any hesitation that the only reason they thrive now is because of the utter lack of intelligence possessed by Earth’s inferior species (However, I would warn them to keep an eye on the creatures known as dolphins; they could take over any time now). So naturally when I heard of the phenomenon broadly referred to as ‘addiction’ I assumed it was a distinguishing characteristic of a weak species. I was wrong, for I myself fell prey to this affliction. I found myself suffering from withdrawal symptoms which were sometimes so extreme that they resembled symptoms of insanity; all because I was unable to access that most addictive and fulfilling of all substances- the wondrous invention that humans call ‘internet.’ She is a cruel mistress, this internet. But enough about that. I stray from what this is really about. As always, food. I recently had the exciting opportunity to explore a whole new category of food: ‘Kerala’ food. I confess I do not know much about the area from which the food originates, but having tasted its food, I’d say I love it already. The restaurant I visited, aptly titled ‘Curry Leaves,’ specializes in this kind of food. Firstly, I admire their cheekiness. Although beef is not mentioned anywhere on the menu (I’m guessing to avoid offending especially narrow-minded patrons) there is a variety of beef dishes available if desired. I sampled the beef dry fry and the chicken pepper fry with what is apparently a typical (and delicious) accompaniment- the ‘appam.’ Light and fluffy with just the right hint of crispiness, the appam plays a role similar to that of the chappati. Unlike the chappati, however it is porous, which means it soaks in the curry/gravy and really absorbs the flavour. A delightful and inventive variation is the ‘egg appam,’ which is basically an appam with a fried egg attached on top. Mind boggling, I know. The beef and the chicken were both juicy and succulent, and layered with robust flavours that mixed together beautifully. It was overwhelmingly spicy for my palate, nevertheless I thoroughly enjoyed it. I hope to make multiple visits to this place in the future. Oh, and did I mention that the prices are refreshingly reasonable as well? Truly amazing how you can be in Pune and taste Kerala at the same time.

Egg Appam (how do they do it?)

Egg Appam (how do they do it?)


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