It's amazing how quickly the time has flown. It was like yesterday when Aanya and Ayesha was home for the holidays, and now it was time for them to head on back to school. The 4 A's have just returned from their yearly sojourn to Goa and the first time we've met this year. So we had plenty of stories of everyone got up to, not all of which were debauched despite the holidays and Goa being the main ingredients.
Dinner was Khow Suey, the Burmese version of Laksa. Khow Suey comes from the mountainous Shan State. It is essentially a one-dish meal comprising of egg noodles in a soup of curried beef/chicken with coconut milk, served with a variety of contrasting accompaniments. The best Khow Suey I've had in Bangalore is still at
Casa Chugh. Excellent!
It's amazing how quickly the time has flown. It was like yesterday when Aanya and Ayesha was home for the holidays, and now it was time for them to head on back to school. The 4 A's have just returned from their yearly sojourn to Goa and the first time we've met this year. So we had plenty of stories of everyone got up to, not all of which were debauched despite the holidays and Goa being the main ingredients.
Dinner was Khow Suey, the Burmese version of Laksa. Khow Suey comes from the mountainous Shan State. It is essentially a one-dish meal comprising of egg noodles in a soup of curried beef/chicken with coconut milk, served with a variety of contrasting accompaniments. The best Khow Suey I've had in Bangalore is still at Casa Chugh. Excellent!
2 comments:
interesting... that they use coconut milk in a mountaineous region like shan state. coconut palms do not like the cold/altitude.
Good point. I wonder if this might be the Indianised bit. The thick gravy is essentially lentils.
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