With no imminent possibility of dining out, I have been pushing myself to come up with more authentic versions of all the foods we really enjoy. I'm a reasonably decent cook and have long since mastered Mediterranean foods (although there is always room for expansion of knowledge, hopefully not at the expense of waistlines). Chinese cooking has much improved since a family member invested in a copy of Fuchsia Dunlop's excellent book on Sichuan cooking. For some reason though I have never made a great curry... until recently. Of course, any recipe followed has to be developed according to taste so, for me, the sauce part of The Ivy's chicken masala has to be blitzed to a smooth, thick paste and served on a bed of fluffy basmati rice with Madhur Jaffrey's chicken tikka (she uses cream rather than yoghurt. It's much more authentic) cooked as whole chicken breasts and sliced over the top of the curry sauce (isn't that a tautology?). But what wine to serve with cu...
Musings on wine and occasional other subjects from The Big Red Wine Company's James Bercovici