On 04/06/2010 11:20 PM, Jim Henderson wrote:
> On Fri, 04 Jun 2010 22:33:03 +0100, Stephen wrote:
>
>>> That doesn't surprise me, though the difference between real Italian
>>> and "Americanised Italian" is quite striking.
>>>
>> Something I (will) remain ignorant of ;-)
>
> Well, if you come over here, I can take you to a Japanese place that's
> pretty authentic (according to my Japanese sister-in-law<g>).
>

That’s worth remembering.

>
> It was in Soho, back in 2002, let me see if I can find it....
>
> It looks like it would have to have been on Lisle Street, because I
> remember it wasn't far from Leister Square station, though we rode in and
> met the rest of our group at Westminster and walked from there.
>
> But I also remember that the entrance was on the left-hand side of the
> front of the restaurant, and there was a stairway that led upstairs (we
> sat on the second floor).  It *might* have been Fung Shing, The interior
> shots on their website remind me of what I remember, if that's any
> indication.
>

I’ve not eaten there. So many restaurants so little time. :-(

> But I also vaguely recall that the exterior was red and there were a fair
> number of awnings over the street, including in front of the entrance.
>

Red is a popular colour. :-)

> Unfortunately, for that day of the trip, I only have photos of the
> British Museum and Paddington Station

Paddington Station is worth a photograph or two. :-)

  - the dinner was an experience we didn't photograph

Restraint well shown. ;)

>>> I have a friend whose mother visited (back when we were in high school)
>>> and she prepared "the real thing" - no Kung Pao Chicken there. ;-)
>>>

> Unfortunately, while the flavours were really good, some of the textures
> didn't agree with me.  But certainly very different from what most
> Americans think of as "Chinese" food.
>

Have you tried congee or chow ho fun? The textures of both are not what 
westerners are used to.

> The Tikka is part of it, certainly.  :-)

The story goes that someone wanted Chicken Tikka, which is a dry dish, 
but he wanted it moist? So the chef added Heinz tomato soup and viola! 
Chicken Tikka Masala was born.

> I've read in some Indian
> cookbooks that what many westerners think of as "Indian" food is really
> British in nature, partially because some of the spice mixes aren't
> native to India.

That is probably true. The posh Brits brought back curry in the days of 
the Raj. When it became popular it was modified to reduce the heat of 
the spices and to use whatever native herbs that could be used.

>
> That said, though, one of our favourite restaurants to visit in Salt Lake
> City does authentic Indian food - had a friend who grew up in India visit
> with us, and he said it reminded him of his grandmother's cooking (in a
> good way).  So at least one place here got it right (quite possibly
> because the family that owns it is from India and most of the staff are
> immigrants from India).  Next time I'm in there, I'll have to ask Avtar
> what part of India his family is from.  They're always happy to see us,
> but we've not gone as much recently because we do make our own.
>

That is what I am going to do this afternoon, pig curry.

-- 

Best Regards,
	Stephen

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