#1 2008-09-25 12:00:53

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#2 2008-09-25 16:24:25

Someone. Please. Blow. Up. Bollywood.

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#3 2008-09-25 16:36:39

I'm making a vegetarian curry dinner (yes, like the Hare Krishnas do) for Mr. Dangit (the dextromethorphan enthusiast who recently signed up here) tomorrow.

I'm trying to get into the spirit. Bollywood rules.

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#4 2008-09-25 16:57:48

I'd say that in context, the laughable Bollywood crap is no more laughable or crappy than Hollywood product.

A lot of Bollywood productions are beautiful, and I quite like some of the musical/dancing numbers I've seen.

Of course, being un-crappy, none of that stuff is fit for High-Street.

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#5 2008-09-25 17:23:31

I posted that shit last year

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#6 2008-09-26 00:50:23

sofaking wrote:

I'm trying to get into the spirit. Bollywood rules.

Since much of Indian 'cuisine' is an unpalatable goulash of vegetable matter with the occasional smattering of lamb, I think it suits the mood of Bollywood quite well.

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#7 2008-09-26 09:20:02

pALEPHx wrote:

unpalatable goulash of vegetable matter with the occasional smattering of lamb

Oh, you are SO wrong about that.

Now, I admit that Indo-Paki food is just about the ugliest-looking food in the whole world; but it is absolutely delicious when done right.  I bet you've never had any that was done right.  I even like the vegetarian dishes.

I'm an American Southern cracker who never even heard of gobi or korma, nor tasted any, till I was in my 30s.  It's a regular part of our menu nowadays.

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#9 2008-09-26 13:19:57

George Orr wrote:

I bet you've never had any that was done right.

It is a distinct possibility.

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#10 2008-09-29 10:58:06

The problem most people have with Bollywood is that it is so far AHEAD of Hollywood that people don't understand it. It is mostly short-cut, special effects (people instead of computers) driven action with meaningless dialog and no plot to speak of. Give Hollywood a few more years and it will all look like an endless series of unrelated commercials.

And the Indians have forgotten more about contrasting spices and mouthfeel than the French every learned. It's just too bad that they then filter it through week-long simmers and gobs of ghee to eliminate any other flavors of the underlying food. I guess that is a result of having to hide the mustiness of old goat meat or the mealy potatoes and wormy carrots.

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