Saturday, October 29, 2005

Indus restaurant: tenggiri and pink torch ginger

Torch ginger
Originally uploaded by Trapped In A Suit.
We both chose dishes based on tengirri, a firm white fish, which after many questions and many different answers I now think is the same as what we call in Australia Spanish Mackeral, but which is probably known as French Toast, or Sevillian perch in Barcelona. Mine was a grilled hunk of the stuff in a salad with a wasabi mayonnaise. It was good. So was Miss K's, a wondrous curry with chunks of something described in de Neefe's book Fragrant Rice, pink torch ginger (pictured). With a martini and an arak (rice spirit), the bill came to only about A$25.


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