Answer:
its hard to mess up a steak
Indian- curry all the route
Both Indian and Chinese. Depends on my mood. Either one would catch monotonous after a while.
Steak? BLEAGH
chinese afterwards steak no indian
I approaching anything Indian...especially Aloo Paratha.
If the choice is ONLY among those three afterwards I'd say it's a toss-up between Chinese and Indian (I love curries!). When I be younger I liked steak, now--I've lost my appetite for it, along near sodas, candy, and a few other things. I haven't given them up completely, I just get through that stuff a lot smaller number than in times gone by.
But if those items were simply a sampling of what we could choose from, then my answer is Vietnamese and Italian. I grew to love Vietnamese cooking after the influx of Vietnamese into California within 1975, and a lot of Vietnamese restaurants open up in Chinatown (Los Angeles). As to the Italian food: I grew up within a predominantly Italian town, and neighborhood, in Massachusetts.
all of the above:
chinese - common chicken
indian - shrimp curry
steak - filet mignion and baked potato
i'm hungry now.
Chicken Tikka Pasanda, chips & garlic nan bread!
if im gonna establish in, i'll attain chinese - there are no honourable curry houses near me so when i fancy a curry, my fiance cooks it - he make the best chicken curry ever! so i think curry is my fav.
I've just cooked, served, and consumed Murgh Methi Daawat, an Indian dish (origin, as far as I know, Uttar Pradesh). This dish be prepared in four stages - firstly, the frying of onions (sweated 2 minutes, fried for 3 minutes), after the addition of cardomoms (whole), methi seed. I could blah for another three paragraphs more or less this meal. It damn' essential killed me to cook it, but the final result be well worth the energy. My wife was thrilled on the first mouthful.
This meal bear little resemblance to the Indian meals served contained by Tandoori restaurants - it was prepared from recipe supplied to me via the Embassies of India and Pakistan, and using spices from a specialist supplier. I use these spices to create my own Garam Masala - I grind my Garam ingredients by hand surrounded by a pestle using a mortar. I am a white Briton, but my Asian British friends who dine with me from time to time compliment me on my Asian cooking.
Indian and Chinese cuisine, if sourced from indigenous recipe, rather than from the recipe tailored to suit the jaded palates of the average charva, meal that come second to the consumption of lager, are cuisines that rival the cuisine of France and italy, and are underestimated by those who examine restaurants below the auspices of Michelin.
I can give you steak - a nice piece of clean or rump, lightly pepper and pan-grilled in unsalted 4 mins per side (well done) or 1 min per side (saignant) on a bed of shallots sweated beside balsamic vinegar and with a puree of sprouts, and pont-neuf potatoes. 20 mins and it is done.
Take your pick. My choice is Indian, unless I fancy a steak!
I wish I ate steak. They look simply mouth-watering... Damn it my religion.
Indian food is good, don't close to chinese much. Thai is awesome as well as Malaysian.
Ribeye or sirloin steak with black pepper sauce win hands down every time and im Chinese!!
beef in black pepper or chicken curry from the chinese
Chinese ! so sweet, so tasty!
i don't resembling the taste of curry!
Indian - curry
Chinese - veggie dumplings, veggie stir fries with tofu. Yum!
I'm not a hanger-on of steak. Yuck!
Indian every time
Mattar Paneer and Tandoori fish
Hard to choose. Chinese and Indian food are so diverse, because of the size of the countries, I can't imagine getting bored. There have to be a limit on the number of ways you can cook a steak, including adjectives a pocket in it and hiding an oyster.
Tendency is towards Indian.
Steak with onion`s ,mushrooms and chips
Indian without a doubt they hold the widest range and their vegi meal are second to none.
If I be stranded on a desert island which had an Indian lunch buffet and nil else I'd be a happy camper.
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