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Started by mingmong on Feb 13, 2019 12:13:05 PM
The restorative effects of southern Indian cuisine

I was out on the batter with a couple of colleagues last Sunday. Half way through proceedings we descended on Ravishankar's in Drummond St. and polished off several platters of extremely tasty and reasonably-priced Indian veggie cuisine.

Despite the number of units put away, I woke up the next day clear as a bell and raring to go. I remember also experiencing this hangover-averting effect from the Hare Krisna grub we used to blag in the early 90s.

I don't get this effect from normal curry, so I'm assuming its some ingredient in the southern Indian grub in particular. Cumin, coriander - something like that? Or is it just the fact that there's no meat involved?

Asking for a friend who wishes to replicate the same effect in his home cooking.

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TinyMcOtter - 13 Feb 2019 12:17:22 (#1 of 63)

It’s much ‘lighter’ and less oily than meat curry. That’s all incan think of. Did you have Bhel Puri (sp)?

Dayraven - 13 Feb 2019 12:18:05 (#2 of 63)

That’s all incan think of.

Get a second opinion from the Olmecs.

browserbutton - 13 Feb 2019 12:18:23 (#3 of 63)

I would also say less gloopy, also possibly more highly fibrous?

mingmong - 13 Feb 2019 12:21:51 (#4 of 63)

Did you have Bhel Puri

Among other things, yes. Its an eat-all-you-like buffet set up: perfect pitstop for a day on the beer.

I could be completely wrong, but there's some distinctive spice or addititive to this kind of food. I know it only by its smell (a kind of musty but wholesome 'flowery' aroma). I can't help thinking its that (whatever it is) that does the magic.

FrankieTeardrop - 13 Feb 2019 12:22:07 (#5 of 63)

That's curry leaves, ming.

mingmong - 13 Feb 2019 12:22:35 (#6 of 63)

Curry leaves

That could be it.

FrankieTeardrop - 13 Feb 2019 12:22:44 (#7 of 63)

The other really distinctive "curry" smell is fenugreek, however you get that in more northern Indian dishes, too. Curry leaves are more of a southern feature.

Keralan restaurants are becoming quite the thing here, too.

AlanII - 13 Feb 2019 12:23:53 (#8 of 63)

Flowery sounds like coriander to me.

FrankieTeardrop - 13 Feb 2019 12:24:46 (#9 of 63)

I'm assuming coriander is a "known known". Curry leaves are the "can't quite put my finger on what that is" smell.

Loads of ginger and garlic is also a good tonic.

FrankieTeardrop - 13 Feb 2019 12:25:21 (#10 of 63)

You'll be able to buy some in an Indian supermarket, and find out.

johnarrgh - 13 Feb 2019 12:25:52 (#11 of 63)

Always always call into Ravis when in London and getting the sleeper back up to Inverness, wonderful food and the place next door also good and a good Indian Sweet shop over the road. sadly it's usually only once a year.

Arjuna - 13 Feb 2019 12:37:01 (#12 of 63)

Well made southern Indian food is incredible, I recall eating at a friend's house, his wife had cooked and it simply blew my mind away.

cozzer - 13 Feb 2019 12:41:38 (#13 of 63)

I'm assuming its some ingredient in the southern Indian grub in particular

More likely to be some sort of coincidence or confirmation bias.

FrankieTeardrop - 13 Feb 2019 12:42:14 (#14 of 63)

If curry leaves "cured" or prevented hangovers, I'm pretty sure we'd know about it.

FrankieTeardrop - 13 Feb 2019 12:42:24 (#15 of 63)

Were you drinking German beer, ming?

AlanII - 13 Feb 2019 12:42:57 (#16 of 63)

I'm assuming coriander is a "known known". Curry leaves are the "can't quite put my finger on what that is" smell.

Yes, that makes sense, Frankie.

AlanII - 13 Feb 2019 12:43:20 (#17 of 63)

More likely to be some sort of coincidence or confirmation bias.

Yeah, that'd be my bet.

browserbutton - 13 Feb 2019 13:00:42 (#18 of 63)

Scientific field research: maybe mingmong should conduct further tests, combining different beverages with different regional cuisines. There may even be funding for this type of thing.

mingmong - 13 Feb 2019 15:02:10 (#19 of 63)

There may even be funding for this type of thing.

In the name of science I will be undertaking this research for free over the course of next week. Results will be reported on this thread.

My hometown is too small and bumpkinesque to offer anything like a fully-fledged Indian supermarket, but the Polish shop does sell a few bits and pieces. I have loaded up on chana dall lentils, curry leaves, ginger, chillies and coridander. First meal will probably be cooked this Saturday, and will be followed by 20 cigarettes, 2 spliffs and 10 bottles of becks.

Towlie - 13 Feb 2019 15:05:27 (#20 of 63)

ming, there's a heavy on the curry leaves red lentil dahl in Plenty by old Yotam Ottolenghi.

It's dead easy and doesn't contain his usual array of obscure ingredients.

And it is AMAZING.

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