By Manos Angelakis
 

Many years ago, while living in London, curry dishes from take-away Indian restaurants and Chinese food were staples of my daily diet, basically because the food was tasty and inexpensive. At the time, food from Britain’s kitchens was inedible, to put it mildly, and cooking was not part of my daily routine. So, if I did not want to subject my palate to the vagaries of English cooking, I had to purchase Chinese and Indian dishes as well as the other quintessential East End staple, fish & chips.

I now consider myself a decent cook, not to mention the fact that as a food and wine writer I get invited to taste dishes from some of the best kitchens, prepared by outstanding chefs. Yet I have retained my delight for slow cooked, tasty stews and curries and every so often I fire up my crock-pot, and start a recipe that will take overnight to cook but will create a palate-caressing plate.

When I saw Sunilo Vijayakar’s “150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes” I immediately knew that this recipe book created for slow cooking i.e. using what is known as a crock-pot, would be an ideal reference for me. The recipes yields – for 4 persons - are sufficient to be able to invite another couple that also likes to try the more unusual Indian and Southeast Asian fare.

© May 2012 LuxuryWeb Magazine. All rights reserved.