Spot on. Indian food isn't great as a takeaway. As soon as I peel the lid of the foil tray and see that layer of oil floating it knocks me ill. It's stirred in at a restaurant so you don't see it.
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By (user no longer on site)
over a year ago
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A good chef would be able to do either well in both situations. I think it's more about how good a place is, than circumstance of where the food is eaten |
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