Creamy

I tried to take a picture of tonight’s dinner, but the colors came out weird, and the photo seemed the opposite of appetizing. A pity, because it was one of those lingering-on-the-palate type dinners.

In honor perhaps of Shah Akbar, I made Mughlai-style chicken, a dish that hails from Andhra Pradesh, renowned for spicy food. This dish, however, is not picante at all, but beautifully seasoned with cream, yogurt, ground almonds, ginger, garlic, cardamom, cloves, cinnamon, and some of the Persian saffron I bought in Turkey.

I’m still floating away on a river of dairy products. My arteries will not thank me, but my palate does.