Of course it is.
It doesn’t factor allow for the fact that someone could just be a cantakerous old bastard 
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Unlike your posts
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Made this recipe, which is a knock off of Jersey Gravy, a fantastic Italian red sauce. All it has is five incredients
1 lb Campari tomatoes, ends cut and halved
1 small red onion
12 garlic cloves, peeled
1 cup EVOO
1 Tbsp of natural honey
Place the tomatoes in a baking pan. Cut the red onion into long pieces and place over the tomatoes across the baking pan. Place the garlic around the baking pan. Bake for one hour at 300F in an oven.
Once baked, place in a blender and blend until smooth. Pour in the olive oil and honey into the blender and blend until both are well blended into the sauce. Remove from blender and put on low heat until warm. Serve over pasta.
Best tomato sauce ever.
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:0)
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Not korma though?
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A slight change of direction has packed out the restaurant… 
Restaurant serving Indian food ‘with a twist’ is ‘turning customers away’
Hussain said he wanted to bring something different to the area after working in the industry for decades
A restauranteur wants to educate people who may be “set in their ways” on Indian cuisine. Hussain Miah opened Chaat in West Kirby on the back of another successful Indian restaurant he ran, which lasted for 22 years. With the aim of bringing “something different” to the area, he is offering “home-style Indian food with a twist”.
Chaat on Grange Road has a compact but varied menu which includes small plates - or “Indian tapas”, as Hussain calls it - such as tamarind chicken wings, hot butter shrimp, tikka corn and chaat inspired items - of course. Chaat is a broad term for a wide range of Indian roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavour.
Curry is also on the menu at Chaat, with dishes such as saag paneer, lamb biryani and Keralan fish. However, Hussain insists he is not a curry house and wants to distinguish his restaurant from such establishments. He told the ECHO: “I’m trying to create an experience rather than just coming in for a curry - it’s more of an occasion.
“I wanted to get away from the standard curry house crowd. We’ve opened up to a whole new demographic: young families, professionals, date nights. Date nights are lacking at Indian restaurants and don’t happen that often; but three months into this now, the amount of dates that I’m seeing come in.”
He said: “Curry houses, as a whole, fall under the category of British-Indian restaurants - everything has been Anglicised. There’s nothing wrong with that, it’s fusion food at its best, but I think as the years are progressing, more and more people know about food and there’s more foodies and bloggers than there ever has been.
“Curry houses are created for the masses, especially if you’re serving takeaways. If you’re serving takeaways, you need to have a fairly big menu because you want home comforts. But with a big menu, the amount of waste, the amount of prep, the amount of old food - it’s not worth it. There’s a big educational purpose to this place."
Hussain said his grandad opened the first Indian restaurant on the Wirral, and the second in the whole of Merseyside. He has followed in his footsteps, at first running Chaat’s predecessor, Karma. He said: “We’ve had this place for 22 years.
"It was called Karma prior to Chaat. It did really well but it got to a point where I was done with it and I needed a change; I’d done the restaurant up about four times and it had just run its course.
“I had an idea to bring something new - especially as a small independent." Hussain said he noticed a gap in the market, with the likes of Mowgli and Bundobust having success with small plates.
He added: “I think with the Indian restaurant trade, no one really tries to step out of the box or do something that’s just completely different; I chose to take that different path and do Indian food in tapas form while choosing a different décor for the area.”
Walking into Chaat, there are tropical plants hanging from the ceiling and walls, while a rainforest green paint job makes you feel like you’re in India. Elaborating on this, Hussain said: “The décor was one of the most important things, it needed to fit into the area; I wanted to stand out but not boast.
“We wanted to catch people’s eye and catch people’s attention. When you walk in here, it’s calm here and it’s pretty.”
Chaat opened its doors in May this year and Hussain said there’s only been three nights when he’s not turned anyone away. He added: "In most restaurants you have two or three weeks after opening when there’s a hype and then it settles down, but here it’s just been getting busier and busier.
“We make food we’d make at home and add a few little twists here and there, and present it well - that’s it. It isn’t for everyone but with the numbers we’re getting in, my only complaint is that I’m working too much!”
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