By Craig Grant

An over-looked vintage, a Canadian at the Road.

Based on a visit the writer took via Asia within the overdue 70's, The final India Overland encompasses a drug-fueled solid of ex-pats and refugees from truth, screwing and doping their approach from London to the Khyber go. a desirable mixture of personalities and a story thrillingly instructed, even though decidedly no longer the type of travelogue more likely to be counseled via the international locations involved.

Craig provide established the radical on a bus journey he took that used to be the final India overland exhibit to make it via Iran sooner than the borders closed in the course of the Iranian revolution within the 1970’s. It used to be a bushy, frightening trip, with sexual event, weaponry (a pen, if I keep in mind correctly), and suspense.

This quantity is lengthy out of print and it's late for revival, a brand new iteration of readers and fun-seekers studying its indisputable appeal and exceptional strangeness.

Source: Hi-res scan> Edited, proofread, and OCRed to html > switched over to epub with Calibre > switched over to MOBI with Calibre.

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Each paste is a delicate blend of fresh ground spices and herbs preserved in oil to ensure their freshness and flavour. Available in a variety of flavours including: Tikka Masala, Korma, Balti, Rogan Josh, Madras and Tandoori Patak’s range of Regional Indian Cooking Sauces are an ideal way to sample the diverse range of ingredients, flavours and dishes that the vast country of India has to offer. From some of the most well-known regions of India, the range includes Punjabi Saag Masala and Kashmiri Rogan Josh And to add that truly authentic Indian touch, why not accompany your meal with a range of Patak’s accompaniments.

2 Add the Patak’s Tikka Masala and Korma Pastes and stir-fry for a few minutes. Add the diced onion and sauté for a further 3 - 4 minutes until light golden brown. 3 Add the tomatoes, cauliflower florets and water and mix well. 4 Transfer to your Kenwood Curry Cooker and cook on High for 1 hour or on Low for 2 - 21/2 hours. 5 Stir in the cream and garnish with fresh chopped coriander leaves. 30 S Kenwood Slow Cooker 16pp A5 AW 14/6/06 17:25 Page 31 31 Kenwood Slow Cooker 16pp A5 AW M A I N 14/6/06 C O 17:25 U Page 32 R S E Pudhina Pulav Mint Flavoured Rice ◆ mild SERVES 4 ♦ PREPARATION TIME: 60 MINUTES ♦ COOKING TIME: 20 MINUTES This dish can be prepared on the hob whilst the main dish is simmering in your Curry Cooker.

3 Mix in the ground nuts and pour into 8 x 100ml moulds. Freeze for 6 - 8 hours. To serve, hold the moulds under warm water and turn onto plates. Decorate with the whole pistachios and fresh mint. 33 Kenwood Slow Cooker 16pp A5 AW Patak’s Products – What to Use Patak’s Pastes are an ideal way to prepare any Indian dish, especially those cooked using a slow-cooker. Each paste is a delicate blend of fresh ground spices and herbs preserved in oil to ensure their freshness and flavour. Available in a variety of flavours including: Tikka Masala, Korma, Balti, Rogan Josh, Madras and Tandoori Patak’s range of Regional Indian Cooking Sauces are an ideal way to sample the diverse range of ingredients, flavours and dishes that the vast country of India has to offer.

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