READING the article by Francine Clee, (Culinary key to the heart, January 16), and her reference to her (OH) other half, I cannot fault him for his love of Indian food.

I could also eat it every day myself, so much so that I have been making just about every Indian dish one can think of myself for a few years now, so we never go short.

There are also the health and medicinal benefits which come as a bonus. Garlic, for instance, part of the onion family, is not only an antioxidant, but helps keep clean the arteries and improves circulation. Turmeric, another commonly used spice, is anti-inflammatory, so along with at least seven spices used per dish, apart from the gorgeous taste, each meal is like a medicine chest.

My first experience of Indian food back in the 1960s was quite memorable. My friends and I, all poorly paid apprentices, opted for a vindaloo (the thinking behind this was that you got more taste for your money) at what was probably the first Indian restaurant in York, next to Monkbar.

Talk about blowing your socks off, 'twas a shock to the tastebuds.

Foreheads sweating copiously, we managed to douse the flames coming from our mouths with what seemed like gallons of water.

After a bit of research we gave it a second visit a week later and opted for a girly korma, and the rest is history.

Bob Waite Holgate, York.