The flavor of a curry usually improves overnight. Harsh overtones mellow and disparate elements combine for a richer, more coherent result. Some people think this is just because the flavors from ...
I never get why people add a sweet substance to a savory dish. Especially in something like a a curry or noodles. People say it balances out the flavors. But which flavor is it actually balancing out? ...
I made a curry last night for this evenings meal. The main components of it are aubergines, yoghurt, ginger, tumeric, cumin and chilli. After cooking it I tasted it and it is sadly quite tasteless. ...