Saturday 21 December 2013

Annual Rajasthan Curry and Chilli Festival




For those of you who have visited India, you know how typical this is.

Scene; Annual Rajasthan Curry and Chilli Festival – Final judging of best dishes.

Report in local newspaper

Judges #1 and #2 were local elders. Judge #3 was a somewhat experienced food critic named Michael, who was visiting from Australia.

Michael told our reporter, when interviewed in the local hospital: "Recently, I was honoured to be selected as a judge at the Curry Cook-off. The original person called in sick at the last moment and I happened to be standing there at the judge's table asking for directions to the beer garden when the call came in. I was assured by the other two judges that the curry wouldn't be all that spicy and besides, they told me I could have free beer during the tasting, so I accepted".

Here are the scorecard notes from the event:

CURRY # 1 - SEELAN'S MANIAC MONSTER TOMATO CURRY....


Judge # 1 -- A little too heavy on the tomato. Amusing kick.

Judge # 2 -- Nice smooth tomato flavour. Very mild.

Judge # 3 (Michael) -- Holy shit, what the hell is this stuff? You could remove dried paint from your driveway with it. Took me two beers to put the flames out. I hope that's the worst one. These people are crazy.


CURRY #2 - PHOENIX BBQ CHICKEN CURRY...

Judge # 1 -- Smoky, with a hint of chicken. Slight chilli tang.

Judge # 2 -- Exciting BBQ flavour, needs more peppers to be taken seriously.

Judge # 3 -- Keep this out of the reach of children. I'm not sure what I'm supposed to taste besides pain. I had to wave off two people who wanted to give me the Heimlich manoeuvre! They had to rush in more beer when they saw the look on my face.


CURRY # 3 - SHAMILA'S FAMOUS "BURN DOWN THE GARAGE" CURRY...


Judge # 1 -- Excellent firehouse curry. Great kick.

Judge # 2 -- A bit salty, good use of chilli peppers.

Judge # 3 -- Call 000. I've located a uranium spill. My nose feels like I have been snorting Drain Cleaner. Everyone knows the routine by now.

Get me more beer before I ignite. Barmaid pounded me on the back, now my backbone is in the front part of my chest. I'm getting pissed from all the beer.



CHILLI # 4 - BABOO'S BLACK MAGIC BEAN CURRY...

Judge # 1 -- Black bean curry with almost no spice. Disappointing.

Judge # 2 -- Hint of lime in the black beans. Good side dish for fish or other mild foods, not much of a curry.

Judge # 3 -- I felt something scraping across my tongue, but was unable to taste it. Is it possible to burn out taste buds? Shareen, the beer maid, was standing behind me with fresh refills. That 200kg woman is starting to look HOT...just like this nuclear waste I'm eating! Is chilli an aphrodisiac?


CHILLI # 5 LALL'S LEGAL LIP REMOVER...


Judge # 1 -- Meaty, strong curry. Cayenne peppers freshly ground, adding considerable kick. Very impressive.

Judge # 2 -- Average beef curry, could use more tomato. Must admit the chilli peppers make a strong statement.

Judge # 3 -- My ears are ringing, sweat is pouring off my forehead and I can no longer focus my eyes. I farted and four people behind me needed paramedics. The contestant seemed offended when I told her that her chilli had given me brain damage. Shareen saved my tongue from bleeding by pouring beer directly on it from the pitcher. I wonder if I'm burning my lips off. It really pisses me off that the other judges asked me to stop screaming. Screw them.


CHILLI # 6 - VERISHNEE'S VEGETARIAN VARIETY...


Judge # 1 -- Thin yet bold vegetarian variety curry. Good balance of spices and peppers.

Judge # 2 -- The best yet. Aggressive use of peppers, onions, and garlic. Superb.

Judge # 3 -- My intestines are now a straight pipe filled with gaseous, sulphuric flames. I am definitely going to shit myself if I fart and I'm worried it will eat through the chair. No one seems inclined to stand behind me except that Shareen. Can't feel my lips anymore. I need to wipe my arse with a snow cone ice-cream.


CHILLI # 7 - SELINA'S "MOTHER-IN-LAW'S-TONGUE" CURRY...


Judge # 1 -- A mediocre curry with too much reliance on canned peppers.

Judge # 2 -- Ho hum, tastes as if the chef literally threw in a can of chilli peppers at the last moment. (I should take note at this stage that I am worried about Judge # 3. He appears to be in a bit of distress as he is cursing uncontrollably).

Judge # 3 -- You could put a grenade in my mouth, pull the pin, and I wouldn't feel a thing. I've lost sight in one eye, and the world sounds like it is made of rushing water. My shirt is covered with curry which slid unnoticed out of my mouth. My pants are full of lava to match my shirt. At least, during the autopsy, they'll know what killed me. I've decided to stop breathing - it's too painful. Screw it; I'm not getting any oxygen anyway. If I need air I'll just suck it in through the 4-inch hole in my stomach.


CHILLI # 8 - NAIDOO'S TOENAIL CURLING CURRY...

Judge # 1 -- The perfect ending. This is a nice blend curry. Not too bold but spicy enough to declare its existence.

Judge # 2 -- This final entry is a good, balanced curry. Neither mild nor hot. Sorry to see that most of it was lost when Judge #3 farted, passed out, fell over and pulled the curry pot down on top of himself. Not sure if he's going to make it. Poor man, wonder how he'd have reacted to really hot curry?

Judge # 3 - No Report.

Thursday 14 November 2013

Curry Buffet Dinner on board the Captain Cook Cruise Ship

The Travel Industry Curry Club of Australia

and the

Australian India Travel and Tourism Council

invite you


Curry Buffet Dinner on board the Captain Cook Cruise Ship, Sydney 2000, in the Endeavour Room.

On Wednesday 4th December departing King St wharf at 7.30pm, boarding sharp at 7pm, returning at 10pm.

Only $35 per head, beverage available at own cost.

RSVP by email – editor@maturetraveller.com.au by Friday 29th November

Please make cheque payable to;
TICCA PO Box 236 Rosebery NSW 2018

Or direct deposit to;
Credit Union Australia – TICCA - BSB: 804 - 050 A/C: 3075 7073
by Friday 29th November 2013

Please indicate company and individual names for all deposits on your email.





Wednesday 21 August 2013

October Curry Feast - Harbourside Indian, North Sydney

Set the NEW date – Tuesday 1st October .... 6.30 for 7.00

As I write this, it is about 10 degrees in Sydney and the thought of an exquisite Indian curry feast is warming my mind and taste buds.

Our dear foundation member Sandip Hor has arranged for us to relish the delights of one of Sydney’s highest rated Indian restaurants, the Harbourside Indian Restaurant at North Sydney. A restaurant I have enjoyed on several previous occasions.

Kailash has recommended three entrees and four main courses, plus breads and condiments.

Plus a welcoming glass of wine on arrival.

The address is 5 Walker Street, North Sydney, on the corner of Lavender Street.

Go to their website: www.harboursideindian.com.au and click on Contact for a map.


Members - $30.00; Guests and Friends of TICCA - $35.00
Alcohol not included.
Any food ordered that’s not organised by TICCA must be paid for separately.
Note that only financial members are eligible for major door prizes.
Bookings, advice of e-banking and cheques must be received by Friday, 27th September.
Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018
E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend TICCA’s Indian Curry Banquet

on 1st October  and will bring ……......................................guest(s)/non members. 

Guest Name(s): .................................................................................

Please find enclosed a cheque for $……....I have e-banked funds.................under this name............................on................................................  Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.




Friday 7 June 2013

Tiffin Curry Night - The Grove Restaurant – Stamford Plaza Sydney Airport - 25 June 2013



Here we go Curry Lovers
Save the night of Tuesday 25th June
.

Sorry for the delay in re-arranging this function, but as they say 'Better late than never'. And we are sure that the wait has been worth it.

Executive Chef Sunny Sia
Long time members will recall the unbelievable Tiffin Curry Night we relished at the Swissotel. Their then PR, Georgina Williams had brought the chef from Raffles Hotel Singapore to Sydney. Many said it would be an event that could not be surpassed, but read on...

Georgina is now Group Marketing, Promotions and Communications Manager Stamford Hotels & Resorts and is based at their Sydney Airport property and we have arranged for our next curry extravaganza to held at the hotel.

Under the direction of Executive Chef Sunny Sia, who has had more than 25 years in some of the finest restaurants around the world, his multi-cultural staff are preparing a very special night, all served to your table.

Pasembur / assorted crackers
Strait Chinese and Indian salad with spiced gravy
Indian Mutton Rogan Josh
Lamb curry in spicy tomato based Masala curry
Malaysian style Dry Red Chicken Curry
Assam Fish Curry with Lady Finger and Tomato
Indonesian Beef Rendang
Indonesian vegetable curry / Sambal fermented Bean curd, Peanut and Green Bean Sambal
Biryani  rice / Steamed rice
Fresh fruit platter

Assorted miniature pastries

Stamford Plaza
Sydney Airport
To be held in the The Grove Restaurant where members and guests will be presented with an informal relaxed dining experience. It is noted for its eclectic mix of Asian cuisines, specialising in curries (for the night) The team of talented chefs will expertly prepare our banquet in the open kitchen for that extra special culinary experience.

Free parking has also been arranged for all members and guests get your ticket validated at reception on leaving.

When: Tuesday 25th June – 6.30 for 7.00 PM
Where: The Grove Restaurant – Stamford Plaza Sydney Airport – Corner of Robey & O'Riordan Streets, Mascot NSW 2020  - GPS -33.862995,151.20364

Members - $35.00 ; Guests and Friends of TICCA - $40.00. 

Any food and or drink ordered that’s not organised by TICCA must be paid for separately. Sorry, no BYO.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking and cheques must be received by Friday, 21st June.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to TICCA. Send to TICCA POB 236 Rosebery NSW 2018
E-banking at Credit Union Australia BSB 804050, Acc #30757073

I .........................................................................will attend TICCA’s Stamford Banquet
and will bring ……......................................guest(s)/non members.
Guest Name(s): .................................................................................
Please find enclosed a cheque for $…….... I have e-banked funds.................under this name............................on................................................ Signature…………………...…

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.