|Vermicelli noodles looking funny|
It was a strange experience, eating it, because it is indeed very similar to kichari and tomato curry, but subtly different. The Ottlenghil tomato sauce was much tangier due, I think, to the cider vinegar - to be honest, I think I slightly prefer the sweeter, more lemony, Gujarati version of this but it was nice as a change. The kosheri was a much more interesting texture than kitchari, I particularly liked the addition of fried onions, but, really, I think the two dishes mostly just serve different roles: kitchari is a bland, comfort-type food, I sometimes eat left over kitchari for breakfast because it is a bit like porridge; kosheri is more interesting, you could eat it on its own for lunch.
|Even the worm in the rock dreams of fresh herbs!|
But, this time, I thought the ordering of the recipe was peculiar. It suggests you make things in a sequence that would make the whole process take well over an hour when, if you read the recipe through completely, you can reorder it to make it much faster. In particular, I think it's bizarre that you get to the end of cooking the tomato sauce, then the kosheri and - only then - does he tell you to fry a couple of onions for 20 minutes. I didn't actually mind that much because I did read the whole recipe through and reorder it but, if I were hungry and got to the onion instruction, I'd have been Quite Annoyed.