Bagged! Reflections on Indian Food
Sometimes we simply don’t feel like cooking yet still crave something fast and tasty: something more complex than frozen pizza and on the table in half the time it would take to order and get delivery from a local ethnic restaurant. You get the mission: flavour, minimal prep/cooking, fast.
That situation arose this week after a long day in Toronto. I was glad I had a couple of fresh Sobeys “Blue Goose” (Certified Humane®) chicken breasts in the fridge, and usually have a variety of jarred or packaged sauces on hand for just such an eventuality.
I had recently picked up an Olivieri Butter Chicken “Fresh Sauce,” which, according to the packaging is “made with a blend of authentic Indian spices, tomatoes and cream… with no artificial preservatives, colours or flavours.” I also had two packages of vegetable curry in the freezer.
The latter were from superstar chef and cookbook author Vikram Vij and obtained from Goodness Me, one
Sometimes we simply don’t feel like cooking yet still crave something fast and tasty: something more complex than frozen pizza and on the table in half the time it would take to order and get delivery from a local ethnic restaurant. You get the mission: flavour, minimal prep/cooking, fast.
That situation arose this week after a long day in Toronto. I was glad I had a couple of fresh Sobeys “Blue Goose” (Certified Humane®) chicken breasts in the fridge, and usually have a variety of jarred or packaged sauces on hand for just such an eventuality.
I had recently picked up an Olivieri Butter Chicken “Fresh Sauce,” which, according to the packaging is “made with a blend of authentic Indian spices, tomatoes and cream… with no artificial preservatives, colours or flavours.” I also had two packages of vegetable curry in the freezer.
The latter were from superstar chef and cookbook author Vikram Vij and obtained from Goodness Me, one
