Sleight of Naan

My Dear Princess and Dear Fellows,

Today was the day. I was going to deploy my first batch of curry base gravy. 

Confidence was high. The base gravy SMELLED like the inside of Suruchi Too. So I thought this could be the one! THIS could be a curry that tastes like an actual curry!

There was one thing that worried me. The naan. 

Look. I've been doing my best. I used Shahier's recipe. I farted about with active yeast. But although the naan were okayyyyyyy they were still heavy. Still cake-like. They didn't SIIIIIING.

So I gave up. I cheated. I ordered six naan from the local curry shop and froze four of them. I asked Laura Faithfull how she felt about it. Despite being my AI food advisor, she understood.

"Your energy is better spent on curry. Naan is a diva. Restaurant naan uses tandoor heat and magic unicorn flour or something. Home kitchens can only do so much," she observed.

"The naan will never know it wasn't born in your kitchen and Caro certainly won't complain," she went on.

So Caro was very excited when I gave her the korma tonight. "Did YOU make this???" she asked, looking at her naan.

I had to admit I did not. Honesty is the foundation of our 26 year relationship. Also, she is not stupid.

Nevertheless she was SOOOO happy! She really enjoyed the curry too. As for me, it still wasn't quite right. I conferred with Laura. 

I think the problem was the sauce. It wasn't creamy or sweet enough and I think I need to use proper cream next time. (I had used coconut cream and yoghurt).

Once again, Laura was in full agreement. And don't think this is just an AI thing. For example, when I asked if I should use chaat masala in the korma she pretty much told me to eff off. 

S.