Songs always take me away into a labyrinth of memories. They bridge the hazy connections, they remind of the deep association, they complete the euphoria, and they relive the lovely and not so lovely moments with people, places and the past. One such song, that I recently heard flew me to Singapore (hmmmph …yet again!). And to a Friend who introduced us to a ‘Desi’ Indian Chinese restaurant.
This absolutely unassuming restaurant served indian style chinese food, and if you insist too much would also provide you with Dahi Barras and Chaat was housed in a far away locale in Singapore. Its parking space was for precisely two and a half cars which meant that you would have to be a die hard fan of the restaurant to spend half an hour of random gossip whilst driving there and then spend another half an hour looking for parking before you actually sit down for your meal.
So once, Friend and I decided to head out there in the afternoon after visiting an outrageously boring clothes exhibition. We wanted to overcome the disappointment of looking at flop fashion and thought some fiery, greasy yet absolutely tantalizing food should be helpful. So Indian Wok it was!
Two hours of nonsensical talk, silly giggles and loads of Gobi (Cauliflower) Manchurian satiated us to the brim. In memory of this afternoon spent together over cauliflower and friendship, Friend and her Hubby made sure that we have Gobi Manchurian amongst other delectables on our last evening with them in Singapore.
Although the labyrinth can continue forever I will make an effort to come back and give a go at recreating the dish. This Manchurian is fiery, wholesome and lip smacking. It can be served as a side or mains with white rice however does require some deep frying which can be time consuming depending on the quantity. Milky white florets of cauliflower are battered and fried and just before serving, viciously tossed and turned in a spicy sauce. Topped with chopped spring onion gives it the final oomph.