While the acting occasionally got pretty over-the-top, Hum's art direction was astonishing. The amount of color and pattern in every scene was quite a feast for the eyes. As for the story, it revolved around a fairly typical love triangle with aspects of forbidden love and arranged marriage, and lots of goo-goo eyes instead of kissing. (The film censors in India rarely risk offending audiences by showing lip-on-lip contact.)
|Uh-oh - is there going to be kissing? Not so anyone can see.|
1/4 cup slivered, blanched almonds
2 teaspoons canola oil
2 garlic cloves, chopped
1 large tomato, cored and finely chopped
1/2 teaspoon cayenne
3/4 teaspoon garam masala
10 ounces of shrimp, peeled and deveined
1/2 cup heavy cream
salt to taste
2 tablespoons fresh cilantro
Toast slivered almonds in a dry skillet until they grow fragrant and brown slightly. Allow to cool, then grind in a spice or coffee grinder.
Pour the oil into a large skillet set over medium-high heat. Add the almonds and garlic and cook for 1 to 2 minutes, stirring constantly. Add the tomato, cayenne, salt, sugar, and garam masala. Stir occasionally and cook for 2 to 4 minutes. The mixture will seem very pasty.
Add the shrimp and the cream, stirring well to incorporate the almond mixture into the cream. Turn heat to medium and cook until shrimp are opaque. Add salt to taste.
Serve garnished with cilantro.
4 oz pomegranate juice
1 oz Pama liqueur
1 ox VeeV liqueur
2 ounces vodka
1 ounce rosewater
2 teaspoons agave nectar
Mix all ingredients in a chilled cocktail shaker. Serves 2 generously.
|"Where's my plate, Mom?"|
Read Bollywood Part 1 here.
Posted by theminx on Minxeats.com.