You don’t notice this much in the US but I was really bugged one day last week when 3 of the artists were working on the same image (1 rigging, 1normal mapping, 1 tweaking) and the image looked totally different one each monitor.  I could not figure it out until I realized that the different graphic cards/monitors/quality led to each image having a different hue.  We really take standardization for granted until it disappears from our ability and we have to try and pull something off with stuff paid for out of advances.  Anyway; enough about work all anyone wants actually are the travelogues so here goes.

The company I am with here offers the employees free lunch (on the roof) each day of varied (fried) cuisine (Indian vegetarian fare) that is healthy (spicy) and nutritious (fried).  Now after 5 weeks of this my body was saying ‘How about some Chipotle?’ which, of course, was impossible.  However next door is Senior PePe’s Tex-Mex cuisine:

So naturally one afternoon finding myself intrigued I decided to give it a shot. I walked in and immediately was intrigued by a menu that had nachos, enchiladas (now this is in a city where when I tried to get a package of tortillas it was $8) fajitas and burritos.  Hmmmm: my salivary glands started to burst in anticipation so I ordered the chicken nachos as an appetizer and the sizzling seafood fajitas for the main course.

So far I have not located a single Avocado or head of lettuce in the entire region so this should have been a clue.  The nachos arrived and the chicken was tandoori.  Tandoori nachos…It’s just wrong on so many levels.  There were (kinda) refried beans but they had cumin and something else that made me want chutney for my nachos. Ok; so the appetizer didn’t cut it but how do you screw up fajitas?

Well the answer starts with using cabbage.  Remember: no lettuce = cabbage is the du jour fajita accessory.  No avocados = no guacamole but it was making the appropriate sizzling noises so I gave it a try… And immediately burned off at least 4 levels of tongue and mouth tissue from the insane amount of scotch bonnet and jalapeño juices that had been used to marinate the fish.  Once I got past that bit it was then that I noticed that the fish had tikka (as in tikka masala) paste on it. So ended my foray into Mexican food in Hyderabad: first stop after the salad bar when I get back to Redmond will be the Chipotle naked burritos.