Читать книгу Miss Masala - Mallika Basu - Страница 24

When I gained enough confidence in the kitchen, I invited my colleagues for dinner. The drinks were flowing. Nerves (mine) were running high. I drank one glass of wine. Then another while they waited to be fed. Before I knew it, the room was spinning and the food looked as green as I felt.

Staying sober until the curry’s cooked is a difficult task. I tend to join the festivities prematurely. Which inevitably leads to last-minute, bleary-eyed panic.

The odd glass of alcoholic beverage while cooking curry is a must. It fills me with the confidence of a teenage Ferrari driver. But it’s hard to stop there. So when the pressure is on (i.e. my boss is waiting to be fed/colleagues are relying on my party snacks) I simply avoid drinking until the food’s on the table. And overcompensate for the abstinence later.

The tipple of choice is almost always a good-quality vodka or gin. Both are non-acidic, highly distilled, refreshingly smooth and go perfectly with a dash of tonic water and Indian food. Saying that, I also consume copious amounts of wine with curry. This is not always the best idea for food cooked with yoghurt, chillies and spices. Acidic, oaky or tannin-heavy varieties are best avoided, judging from my morning-after experiences. When in doubt, I read the labels. ‘Fruity’ and ‘easy to drink’ are the buzzwords to look out for.

There’s beer too. Which I know little about and avoid at all costs to save my gut from an expansive fate. When I’m buying it for guests, top choices are Asian varieties like Cobra, Kingfisher or Tiger beer. Works a treat every time.