This one went down a storm last night, and is quite amazing as I didn`t label what it was on the bowl in which it was served in amongst the buffet I laid out.

Take 48 cloves of garlic (yes, you read it right!), peel them, it`s best to get slightly older bulbs as the skin comes off easier.
Chop two shallots and gently fry in ghee, then add the garlic(whole)some chilli, cumin, coriander and turmeric and 6 curry laeves.
Add one chopped tomato and half a cup of tamarind water, followed by half a cup of coconut milk.
Cook for half an hour, before putting a lid on and leave it for 24 hours before re-heating and garnishing with fresh coriander.
I think in Southern India , this dish is called Thulula Curry, well worth trying, and the most amazing thing about the dish, is you really do not feel like you have consumed a vast amount of garlic afterwards.

You may not "...feel like you have consumed a vast amount of garlic."

What about those within a 20 yard radius of you today?

Luckily for me there aren`t any!
Everybody else who was here was from the same office so they should be ok!
One must not discount the garlic in the other dishes I cooked, of course, poor garlic, it`s a lot nicer than a lot of people and gets a rough ride!

A while ago I was served roast garlic.

They were quite big (Elephant garlic?) and sweet more than garlicy.

Very nice.

The Isle of Wight garlic festival is well worth a visit, it`s coming up I think.

The smell from the fields over there is quite incredible.
Smoked garlic is quite good eaten whole as well.