JABBERWOCKYCHAPATIWOCKY
Lewis Carroll (Charles Dodgson)version: Peter H. Cole
Twas brillig and the slithy toves
Did gyre and gimble on the wabe,
All mimsy were the borogoves,
And the mome-raths outgrabe.

"Beware the Jabberwock, my son.
The jaws that bite, the claws that catch.
Beware the Jub-Jub bird and shun
The frumious Bandersnatch!"

He took his vorpal sword in hand
Long time the manxome foe he sought
Till rested by the tum-tum tree
And stood awhile in thought.

And as in uffish thought he stood,
The Jabberwock with eyes of flame
Came whiffling through the tulgey wood
And burbled as it came.

One-two! One-two! And through and through!
The vorpal blade went snicker-snack.
He left it dead and with its head
He went galumphing back.

"And hast thou slain the Jabberwock?
Come to my arms, my beamish boy!
Callooh! Callay! Oh, frabjous day!"
He chortled in his joy.

Twas brillig and the slithy toves
Did gyre and gimble on the wabe,
All mimsy were the borogoves,
And the mome-raths outgrabe.
'Twas Balti and the Saag Aloo
Did Murgh Makhani Rhogan Josh.
All Methi were the Vindaloos
And the Madras Tok Gosht.

"Beware the Pathia my son!
The jaws that bite, the claws that catch.
Beware the Tandoori and shun
the Chicken Hasnabad!"

He took his Handi Prawn in hand,
Long time the Mughlai foe he sought,
So rested he by the Thali tree
And stood awhile in thought.

And as in Pilau Rice he stood
The Pathia with eyes of flame
Came Shashlik through Tandoori Trout
And Rasam as it came.

One, two! One, two! And through and through!
The Sobji Cakes went Chicken Chat.
He left it dead and with its head
He went Pakora back.

"And hast thou slain the Pathia?
Come to my arms my Bhaji boy!
Peshwari Naan! kheema! korma!"
Niramish in his joy.

'Twas Balti and the Saag Aloo
Did Murgh Makhani Rhogan Josh.
All Methi were the Vindaloos
And the Madras Tok Gosht.

Peter H. Cole writes: Ordered a takeaway curry...and doodled this while I was waiting.
Glossary (courtesy of my local Indian Takeaway menu):
Chapati: thin flat bread.
Balti: Our Balti dishes are made with only the finest ingredients, carefully marinated
in specially prepared recipes of herbs and spices, allowing the flavour to enrich each individual Balti.
Saag Aloo: spicy combination of spinach and potatoes.
Murgh Makhani: Chicken Tikka from Tandoor then simmered in a spiced butter sauce.
Rhogan Josh: Lamb cooked with fresh tomatoes, green peppers, herbs and clarified butter.
Methi: (Fenugreek)Thick sauce with fenugreek and fresh spices.
Vindaloo: cooked with potatoes and tomatoes in very hot sauce.
Madras: cooked with fairly hot sauce.
Tok Gosht: a hot and sour dish of lamb cooked with whole spices and dry red chillies and
given a special aroma by being marinated in vinegar.
Pathia: slightly sweet, sour and hot, with tomatoes in a thick sauce
Tandoori: marinated and cooked in Tandoor over charcoal flame.
Chicken Hasnabad: braised chicken cooked with tradicional spices, potatoes and green chillies.
Handi Prawn: prawns cooked in a medium spiced sauce and served in a special handi saucepan.
Mughlai: mildly spiced and cooked with cream and yoghurt garnished with almonds and
pistachio nuts.
Thali: a selection of dishes served with pickles and naan bread
Pilau rice: basmati rice.
Shashlik: marinated, cooked over charcoal with onions, tomatoes, capsicum and mushrooms.
Tandoori Trout: whole fresh trout marinated in the traditional style and then baked in the tandoor.
Rasam: a spicy, lentil-based soup from southern India with a variety of vegetables.
Sobji Cakes: mixed vegetable cutlets.
Chicken Chat: small juicy pieces of chicken, spiced with sweet sauce.
Pakora: fresh prawns marinated with spices covered in egg coating then deep fried, served
with salad.
Bhaji: thinly sliced onion, gramflour and herbs shaped into round cakes and fried in ghee.
Peshwari Naan: naan bread filled with a sweet stuffing of almonds and raisins.
Kheema: minced lamb.
Korma: flavoured with herbs cooked with mild spices in creamy sauce.
Niramish: mixed fresh vegetables cooked with herbs in clarified butter.

Copyright Peter H. Cole 2001


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