Curry

Blog Post: What makes a good curry great?

The ingredients must be obviously fresh and identifiable. The meat must be coated in sauce, not drowned in it. The meat must have been cooked with the sauce - not that catering rubbish that is pre-cooked, heated and chucked in later.

The meat must not be tough, but not cooked to the point of being stewy/poached/falling apart either - not melt-in-the-mouth, but slightly resisting the bite.