Under the lid: Goan shrimp curry with eggplant
In the wok: chickpea curry with fresh dill leaves
The enormous spread also included Marathi yellow fried rice, basmati rice, fried green beef, chicken in cashew nut sauce and cucumber salad with crushed peanuts.
My plate: A little bit (OK, a lot) of everything ... variety, after all, is the spice of life. Damn were the Goan shrimp curry and chickpeas smokin' hot. If I had to choose one, I'd have to say the oh-so-tender chicken in cashew sauce was my fave. We finished off with a lovely custard-like dessert made of yogurt, green cardamom, sugar, pistachios and saffron along with copious amounts of green cardamom tea. Note to self: wear a muu muu—to accommodate the ever-expanding belly—when cooking AND eating Ruta's food.
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