NNTP-Posting-Date: Sat, 11 Jan 2003 22:17:22 +0000 Lines: 34 Xref: usenet.INS.cwru.edu uk.food+drink.indian:12369 The Tandoori Grill in Whistler, British Columbia, is, at first glance, much the same as any other restaurant in the town. The premises are modern, the decor is much the same, and there was precious little 'aroma' as we went through the door. Sitting down, we found ourselves next to a table of Americans, up from Seatlle, one of whom was loudly telling his companions that he had spent time in London, and would therefore know what to order! He proceded to give descriptions of all the dishes, most of which were wildly out (he told someone to be wary of a Korma because of the chillis). Looking at the menu, I saw the usual things - Korma, Jalfraizi, Madras, Vindaloo, etc., but then saw a note at the bottom of the menu to the effect that all meals on the menu were mild, and that more 'heat' could be added on a scale of 1 (mild) to 5 (hot). I ordered a Jalfraizi, and asked for heat level 5, whilst my daughter ordered the same thing but at heat level 1. When the meal arrived, there didn't appear to be any difference between the two, and when, shortly afterwards, I was asked if everything was OK, I asked whether this was indeed heat level 5. Being assured that it was, I said that I wished I had ordered heat level 10 or higher, at which point the waiter disappeared only to return within seconds with a large dish of chopped chillis, which, when stirred into the jalfraizi sauce, turned a rather bland meal into an extremely tasty one. The Americans from Seatlle at the next table, needless to say, left as clueless as they had arrived!
British Columbia, Canada