Keema Matar and Addicted to Curry

I recently stumbled across a manga titled Addicted to Curry–a long running series that will soon come to an end, yet still hasn’t been serialized in America.  The manga is true to its name in that the characters really are addicted to experiencing curry in all its forms.  Despite all the various kinds that I read about in the nine volumes I could find of the forty-six, it was the very first chapter that re-energized me.  In it, gifted curry chef Kouenji Makito  makes Sonezaki Yui, the heir to a declining curry restaurant, a well known Indian dish: keema matar.  The ground meat and pea curry revitalizes Yui with its familiar taste and spiciness and helps her realize that she truly loves her restaurant and is not yet ready to give up.  What once seemed impossible suddenly begins to look achievable.  Given my current situation, I couldn’t help but cling to that vision as well.

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[OISHINBO COOKING] Kitchen Princess and Green Tea Crème Brûlée

This may come as a surprise to many of you, but I am not actually a very big fan of sweets. After going on a two-year-ish break from excessive sugar during my early undergrad years, afterward I found that my palate was easily overwhelmed by the smallest amount of sweetness.  That being said, there’s one dessert that, despite being a dessert, gets me every time.  Whenever I discover it on the menu of a new restaurant, I can’t help but order it! Crème brûlée continues to enchant me no matter how many other sweets I taste, and to this day is my absolutely favorite dessert whose taste and texture reveal surprising nuances despite its seeming simplicity.

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