She advised, “write as you would converse in person, never mind a plan of topic nor editing beyond the typos”. “OK…will anyone want to read it?” Well… she didn’t go into that.
Back to that evening, we dined at India Palace, a favorite place of ours. We were rewarded by Don’s interest in the tandoori oven used to cook his food by a guided tour into the kitchen to see the amazing tandoori oven.
It’s a cylindrical stainless appliance; it resembles a kiln when looking down into its open top. The interior walls are ceramic; a fire, likely gas was smoldering at the bottom. The chef threaded chicken meat onto the mid-section of long spears, these he positioned to the fire leaning them diagonally upward against the tandoori walls. After the meat was browned, he lifted the spear out and hung it by its crook on one end from a stainless bar above the oven, keeping the meat warm.
The chef also demonstrated how naan is made. He rolled out an amount of dough unto a slab before tossing it about like pizza dough to stretch it. He draped the dough over the flat wide end of a long handled steel tool then reached it into the tandoori; the dough grabbed the wall and began to expand into a bubbly browned bread. He wrapped the baked naan in foil and sent it home with us.
The experience reminded me of standing around the ceramic kiln anticipating the mystery going on inside.
Loved this evening...sue