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You can probably guess that I like all kinds of cuisines. But I’ve got to say, Indian is near the top of my favorite-cuisines list because it has some of my most-loved things to drink and eat ever, ever, ever.
Starting with fresh Mango Juice. I think the juice was from a red-skinned mango.
Garlic Naan garnished with fresh garlic and brushed with butter. I could eat this for breakfast, lunch, and dinner. And maybe dessert.
I’m not sure what the maker of this snack was thinking when it was, well, made. But it probably wasn’t a consumer thinking of playground taunt, “Mushroom Head! Mushroom Head!” every time she sees it.
No, probably not. Instead the maker thought to name the character on the box Choco Boy, and provide us with a helpful diagram of how to uh, eat him. I eat out maybe once a week. And it’s always something I look forward to, whether it’s a new-to-me dining establishment or one I’ve already visited dozens of times. Because, hello!, I don’t have to eat my own cooking. So yeah, I get a little excited about dining at restaurants. Or sometimes a lot excited, like when I go to Korean eateries.
The reason? The complimentary small dishes they give you before your entrée.
They make me wanna bounce in my seat.
I like eggs. Chicken eggs, specifically. And the thought of other types of eggs—like these quail ones, as well as duck and ostrich—kind of weirds me out. I haven’t been able to take nearly as many photos in the past several weeks as I normally have, because of poor lighting during the day and evening. So please indulge me as I supplement my usual mostly Asian-groceries posts with Asian meals-out ones. Because I’d rather give you some posts than no posts. Like a post with photos taken at a Japanese buffet restaurant to celebrate a friend’s birthday. There are few better ways to mark such an occasion than by eating lots and lots of food, right?
Korean Pancakes with julienned vegetables.
I thought they needed a few streaks of Sriracha, but sadly, the restaurant didn’t have any bottles of the red-hot goodness. |
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