Indian Dinner
Good Indian restaurants is something Antwerp is really missing. So when we’re in the mood, we tend to dedicate an entire Sunday preparing dinner. This time we chose to recreate the delicious dahl we had at Dishoom in London’s King’s Cross. Although rather than cooking for 24 hours, I only had the afternoon and let it simmer for 5 hours (the next day it was even more delicious!).
Main ingredient for the mango chutney
On facebook, I saw a list from Buzzfeed of 23 Classic Indian Restaurant Dishes You Can Make At Home and immediately wanted to make everything. I chose four dishes to begin with – Mango Chutney, Raita, Chicken Tikka Masala, and Naan. I have to say that normally I cheat a bit whenever I make Indian food. I buy jars of mango chutney, raita (yoghurt cucumber sauce), a basic curry paste for which ever main course I’d like, and prepackaged naan (Indian yoghurt based bread). When I browsed the recipes they each seemed easy, but when it came time to make everything in one day I instantly regretted it. Unless you want to spend your entire afternoon cooking, you should definitely make the mango chutney 2 days before and the raita 1 day before. It will taste better anyway because the flavors can settle. If you prepare these two sides ahead of time, then you have time to focus on your main course and making the naan. All four dishes were fantastic! At least all the time and effort I put in was worth it 🙂
An American in Antwerp 