 |
By (user no longer on site) OP
over a year ago
|
Sat in a curry house newcastle with work cant stand the stink of it cant wait to order a chinese when i get to my hotel room
So choose chinese or indian gooooooo  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Sat in a curry house newcastle with work cant stand the stink of it cant wait to order a chinese when i get to my hotel room
So choose chinese or indian gooooooo "
South Indian, fairly regularly ...but rarely when outside the city I was born and grew up in.
The English curry was made popular by male Bangladeshi migrants who, not unlike their English counterparts didn't do a lot of cooking at home generally.
When they came to England, the kitchens was one of the few workplace that would take them so they ended up coming up with a variation of what their mothers and wives cooked for them at home. Hence the balti, invented in Birmingham (no arguments please) became a bona fide national dish of their once colonial masters. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *i1971Man
over a year ago
Cornwall |
I can't remember the last takeaway i had. I now find Indian too oily/greasy unless I cook it from scratch. Some of the Chinese dishes are ok now I've found a good takeaway, but ome can be really salty. |
Reply privately, Reply in forum +quote
or View forums list | |
Previously all the Chinese diaspora were from Hong Kong, so the 'Chinese' food everyone is used should more accurately be termed 'Cantonese'...though these days with the influx of mainland Chinese, there are more (actual proper) Sichuan and Hunan restaurants and the like popping up |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
