01 April 2009

the man with the golden touch

friends, we're really excited to introduce Tariq A Baloch (TAB? notice i respect the caps for your name) as our first guest blogger! he is a lawyer, historian, writer (bet you're dying to buy his new book), chef (best breakfast ever, killer aloo tikkis & a mean risotto being the highlights), actor, liverpool supporter (oops mathew) and if i have my way soon to be stand up comic (watch out for him in camden end of the year). the name mooli's was his brainchild. after 35 (clever but cliched indian) names were binned, he sent me this email.

from Tariq Baloch
to sameer singh
date Mon, Feb 5, 2007 at 11:19 PM

What about Mooli's? I kind of like this one because you can have moolis with lots of things, and it is quintessentially indian, fresh because of its unique crunchy taste....

that was a long time ago (while i was still at BCG). and now as we approach the summer of 09 we are in love with mooli's. its catchy, its cool, its fresh, its us. so thank you TAB.

his first post is below.

ps- we have added a survey question on the left side bar which we will change every week with a new question - it's really useful for us to get your feedback. one day hopefully we will get all our customers to vote on chutneys, music and other mooli things.

pps- i have also added a 'Subscribe To' link which is something a lot of you have been asking me to do.

11 comments:

Anonymous said...

A question about the mooted Lamb Mooli: is this firang lamb (hereinafter 'lamb') or desi lamb (hereinafter 'goat')? I vote goat. It may be a little bit of a pain in the arse to bone, but in the context of Indian spices it is markedly superior to lamb (which tastes as if, in its aspiration to full goathood, it had bumped its head against the glass ceiling of its intrinsic sheepness). Besides, lamb smells. You would not like Mooli's to be called 'that place that reeks of sheep', I take it.

mathew said...

anonymous, i agree with your emotions about lamb. it just isnt mutton (goat), and it does smell.

i think i know you. and you are a lawyer (the "hereinafter" and the definitions give you away).

you must be present at our next tasting. how do our people get in touch with you, short of publicly advertising our next tasting???

TaB said...

I think I know who he is too, and indeed may be seeing him on my next visit abroad.

sameer said...

clearly, i do not who anon is. maybe there are a few anons? and why is anon a he? is one anon in new york? would anon like to be a guest blogger?

anyway, very very good point about the lamb mooli. i have been cooking my grandmom's lamb curry for almost 6 years in the UK now and while it is always better with goat, i have been able to do it pretty well with lamb too. key is to slow cook it a lot so it becomes very very tender.

i think a goan lamb vindaloo could work. we will try lamb v. goat and compare in a blind tasting. goat is a bit more expensive and less accessible to the general population here but end of the day taste (and lack of smell) are key.

VxD said...

aha ...so not only we have moolies and Breakfast Mooli and music and cinnamon porridge, we have a little mystery here too!

Anonymous said...

Upon research (in The Oxford Companion to Food, ed. Alan Davidson, an entirely trustworthy volume), it emerges that the unique funk of lamb is concentrated in the fucker's fatty tissue. In blind tests, we are told, the average person (who, we may presume, has more sensitive tastebuds than the average Brit's) cannot tell the difference between lamb and beef (of comparable texture) when they are both wholly divested of fat. Of course, this leaves open the question whether this average person could tell the difference between goat and lamb, and also the question whether, if she could do so (as seems to me likely), she would not deem goat easily the boss of lamb, but let that be.

The point, Sameer and Mathew, is that if you prefer to muck around with lamb, you can circumvent much sheepstink by having your purveyor of sheepflesh snip away most of the fat for you. That way, junta will praise you for the healthful wholesomeness of your meat as well.

Having said this, I remain unregenerate. I still vote goat, and I still slam lamb. General principles, see.

Gautam said...

@Anon. Respect - you have Davidson's book handy!

This lamb business is complicated in India too. Goat/Sheep/Mutton/Lamb/Breeder and more.

That said, the average man on the street might like the taste of lamb - after all, Britain invented the idea of aged (read putrid but yummy!) game meat.. Not really but still.

As for goat, how regularly and with what degree of consistency can it be sourced locally from a trust worthy supplier?

Anonymous said...

Maybe try http://www.goat-meat.co.uk/? This is a rough and ready guess, really, since I'm too far away actually to case possible goatselling establishments in London. From a fairly distant memory, Finsbury Park (large Jamaican community) shimmers through as an option.

sameer said...

thanks anon.

Anonymous said...

my two bits

http://www.nytimes.com/2009/04/01/dining/01goat.html

anon nyc

Anonymous said...

p.s: got to love the goat pic in the nytimes article. out there.

anon nyc