Kakul Maas that I made last saturday. I was excited to make it because my lovely friends had bought out lots of goodies I had ordered and finally I got to use some of them. So Cassia bark , kashmiri chillies and kewra water were unpacked and wow! The difference the kewra water makes to the aroma transported me right back to Delhi and the restaurant in the Imperial hotel! Oh happy ,younger days 👱🏻‍♀️ Mr Bun and TT described the curry as delicate and aromatic and they loved it. It really is a beautiful curry to make and pretty simple too . I confess I was too knackered to make any sides😴

Posted by Debbie Gorman at 2021-09-04 08:38:54 UTC