I love southern US style BBQ, and if they do a good ‘Jacob’s ladder’ beef rib I’ll be there on the regular.
I also love a good curry, but it has to be either authentic Indian, or authentic BIR. If it’s the former then I love a Dosakaya Pappu, an authentic Goan Pork Vindaloo, or a Mutton Paya. If it’s the latter then I love a good Lamb Madras or Chicken Jalfrezi.
I love good Mexican food, there was. a place I used to go to in London that did an amazing seafood enchilada, but they’ve taken it off their menu and it’s the only thing I ever ordered it was so good.
But, for favourite it has to be a good steak house. And in an ideal world, I’ll have the ribeye, cooked as the chef suggests (which usually means a medium rare for a ribeye) with a bonemarrow butter sauce, thick cut chips, and maybe a couple of portabello mushrooms.
Favourite is a tough ask.
I love southern US style BBQ, and if they do a good ‘Jacob’s ladder’ beef rib I’ll be there on the regular.
I also love a good curry, but it has to be either authentic Indian, or authentic BIR. If it’s the former then I love a Dosakaya Pappu, an authentic Goan Pork Vindaloo, or a Mutton Paya. If it’s the latter then I love a good Lamb Madras or Chicken Jalfrezi.
I love good Mexican food, there was. a place I used to go to in London that did an amazing seafood enchilada, but they’ve taken it off their menu and it’s the only thing I ever ordered it was so good.
But, for favourite it has to be a good steak house. And in an ideal world, I’ll have the ribeye, cooked as the chef suggests (which usually means a medium rare for a ribeye) with a bonemarrow butter sauce, thick cut chips, and maybe a couple of portabello mushrooms.