The rest of the tiny Indian banquet consisted of slightly-burnt pappadums, chicken vindaloo, and basmati rice.
The pappadums were purchased from our beloved local Indian grocer, Dowel, located on 1st Avenue between 5th and 6th Streets, and are not hard to prepare without burning if the cook is paying attention (i.e., not a tiny bit drunk).
The vindaloo sauce was also purchased, and that's unusual for us. The Committee does not merely frown upon processed food, it glares at it. With complete disdain. Surely there will be at least a few contemptuous posts about it here in the future. In the meantime, it is probably not fair of us to categorize this particular vindaloo sauce that we tried — Maya Kaimal Indian Vindaloo Simmer Sauce — as "processed food." It hasn't got preservatives in it and it doesn't seem to have been through any creepy process of being taken apart and put back together again in an effort to get as much corn syrup into it as possible.