So, what’s a dining “double header”? It’s a dinner enjoyed in the evening with abundant leftovers. So, the identical meal will be served happily for dinner the next day. It means one cooking session by BSK and one cleanup of pots and pans. Convenient and labor-saving. Not all meals qualify, but curries, stews, soups, braises, chili take to reheating nicely (some are even better the second day as the spices and flavors mix and mature). A few nights ago, BSK made a lush chicken curry using the recipe from Vikram Vij’s cookbook, “Vij’s At Home”. Accompaniments were lusty, soupy dal and raita salad (both from the lively “Indianish” cookbook). Plus bowls of basmati rice, of course. Condiments were mango chutney and fiery Indian pickle mix. Drank Canadian white wine (very chilled), Happy meal. This was repeated the next night with a worthy addition: blanched and curried cauliflower florets. Second night of pleasure.
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