India—’giving me curry’ all the way

A bird’s eye view of the kitchen and serving

We’re already two weeks into our overland jaunt across northern and central India and I’m still not tired of eating curry. In fact, with the exception of a couple of pieces of toast, one bowl of cereal and quite a bit of fruit, I’ve had curry at every meal since 24 January. And all I can say is Bring it on.

I like to think I make good curries—to be honest, I do very good job—but the master curry makers are in India and we keep encountering them every day.

For starters we got street food—skewers of fish and chicken cooked while we waited and served up in a large stainless steel bowl. Delicious and spicy.

Skewers of fish and chicken being made in Delhi