Nearing the end of Veganuary; why we need to keep on keeping on!

One of the biggest joys of this trial period, aside from losing 5 kilos and generally feeling less tired, has been the discovery of a wide range of flavours from herbs and spices that I had only ever glimpsed at before. Living in West Dulwich, a trip to Khan’s in Peckham Rye is like sliding through the rabbit hole into a new world of pulses and cooking supplies.

Belly or cemetery?

Meats in curry have always seemed like a waste of time. Cauliflower and peas in a Madras provide the same texture and satiety without the weighty bloated feeling of ingesting chunks of dubious meat. I’m told it is more in line with original Indian recipes too. In fact, a few years ago, during a conference sailing to Casablanca, I interviewed the Indian Swami, and author, Agnivesh. His one really memorable quote was to not “make a cemetery of your stomach by eating dead animals.”

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Edible flowers & how to cook nasturtium leaves

We at InDulwich tend to do things at our own pace and if we are on trend it is more by accident than design. I did remember an article in the Guardian declaring edible flowers to be the “summer’s hottest food trend” but it was returning from a summer holiday to discover that nasturtiums had taken over the garden that stirred me to action.

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Favourite local restaurants

Months after writing about the loss of my beloved Oishii, I had lunch in its successor, Saigon Bistro. I like to support independent businesses but was sadly disappointed. The stock of my pho bo tai lacked flavour as did my fellow InDulwicher, Nick’s com suon nuong. I didn’t appreciate having to go to the counter to order after having sat down with the menu, especially in a nearly empty place. I wish Saigon Bistro well but it won’t become one of my regulars.

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