Receta Cauliflower & Potatoes ~ Indian style

Good morning, Shalini! My toes are fine. I do appreciate your comments, particularly with respect to the 'comfort food' aspect. I'm sure you would agree that sometimes, in order to introduce diners to something new, different ingredients, flavors, approaches, even ideas, we have to move incrementally, little by little, until we can say, "see - I told you it would be something you would like!" I am sure that if I presented my meatloaf recipe (a hughly popular American comfort food) to the average person in your neighborhood, they might be appalled - not only at what ingredients were used, but appearance, even concept. But if you were to make a loaf using, say, only ground mutton, it might get that nod and smile that says "not bad, I can eat this". We have, in the US, a huge regional difference on what makes the best barbeque, the best pizza, even the best coffee. I'm sure it's no different in your neck of the woods. Dialogue is how we grow and develop and improve - not only our relationships, but are understanding of cuisine. I do want you to know that I do intend to replicate your Aloo Ghobi as you enjoy and prepare it. I do have all that is required. I have no doubt that I will thoroughly enjoy it, but, having lived, worked and eaten in more than 50 countries in my many years, I LOVE other cuisines and cultures and the history behind every dish. Then I am driven to adapt that dish to where I am and who might eat it. And often that means some modification. So, no offense meant and none taken. We share a great love for food in general, our distinct and unique cultures and histories and, most importantly, the opportunity on this website to freely exchange our views. I value your insight and perspective, and anticipate many positive and constructive exchanges with you. very best regards, Amos