Aloo Baingan Chana. One of my favourite North Indian/Pakistani dishes. Take a normal Baingan Aloo, double everything and then add 600gm chickpeas with the potato and aubergine. I hate the texture of Aubergine, but if you pan fry and then melt and mash them into the masala you get a lovely sweetness the balances out the heat. Add a pinch or two of crushed dried fenugreek leaves at the end for added smokiness.
Well apparently they did in Ireland way back before Americans had discovered broiling cos they weren't a country yet.
I reckon Ollie is right, must be the marrow - bone marrow and whipped cream on toast, imagine how rich that would be.
Pahadi Murgh tonight. A traditional chicken curry from the north eastern mountains of Himachal Pradesh. Heavy with warming spices, onion and yoghurt. Bonus for the UK crew is the lack of tomatoes in the recipe.