Surprise Surprise

Here in the remote southwestern French countryside, an hour south of Toulouse, in Salvayre, is the Indian restaurant Penjabi, whose chef prepares everything himself - his tamarind puree, his spicy,  crunchy mango relish, his creamy mango and cinnamon sauce, all of which are delicious on his samosas and pakoras, served as a first course.  His cheese nan - even his pistachio kulfi, a sort of chewy ice cream - and everything in between, are homemade. His food is well seasoned and spiced - unusual to find this in France, for the French palate is not too fond of hot spicy dishes. The main courses are cooked in the Tandoori, or in the Masala or the Madras - the hottest - style. And the meat or fish is not overcooked, so it remains tender. Do not be put off by the humble surroundings, or the flashing sign that says "Franco-Indienne Cuisine," which is probably an attempt to entice more French people into the restaurant, although a friend who ate there with me said that the chocolate fondant was delicious. Very tasty food.