Saturday: Indian

It had been a while since we made Indian food, so that's what I did last night.

I made a cauliflower sambar recipe from Dakshin and chicken vindaloo using the recipe in BittmanWorld. The cauliflower sambar was very good, as expected. The vindaloo was disappointing, which surprises me considering the source. First the sauce was way too thin (not user error, there's no way it could have been thick given that it contained only vinegar); this I solved with a bit of potato starch. Still the sauce lacked oomph and wasn't well rounded. Ah well...

Wine: Los Vascos 2005 Chardonnay. This Chilean chardonnay made by a French company is nice and bright and has not a hint of oak or butter. yay!