I might push the boat out and get a chilli chicken mossalla.
Fucking spicy but well nom.
( Davros' Granddad a voice of calm reason in a world of spastics., Fri 27 Apr 2012, 20:17, 2 replies, latest was 12 years ago)

now you make me want a curry

( Citizen Cavy Admires your passion for conformity, Fri 27 Apr 2012, 20:18, Reply)

Have a curry, Cavy.
I am.
( Davros' Granddad a voice of calm reason in a world of spastics., Fri 27 Apr 2012, 20:22, Reply)

it's not going to help me get less fat
but my head is fried...I've walked into the kitchen about three times to stare into the fridge and still not made anything
( Citizen Cavy Admires your passion for conformity, Fri 27 Apr 2012, 20:24, Reply)

I donno that one.
I like to get a series of starters or single things when I get an indi'bums, like a 1/4 tandoori, butterfly prawn, some chipati or naan. Sometimes I go for a saucy one though, but never anything hotter then an average masala.
( G/PP 💩💩💩💩💩&#128, Fri 27 Apr 2012, 20:22, Reply)

I like the saucy ones, myself.
I discovered this one by accident; for years I hadn't noticed it on the menu then decided to try it. It's probably about as hot as I would go, though; you can still taste the ingredients above the heat.
( Davros' Granddad a voice of calm reason in a world of spastics., Fri 27 Apr 2012, 20:27, Reply)

That's a bit weird actually, 'bout me... with chinese I'm all about the sauce, but not with the indian.
I think it's 'cus the indian ones are so rich or spicy that it does my guts in, and it ain't worth it. I'm very expermental when it comes to kinds of asian cooking except non-oriental asian.

I need to go to one with a handful of people where we all share it like you'd share a chinese.
( G/PP 💩💩💩💩💩&#128, Fri 27 Apr 2012, 20:44, Reply)