This dish, khao sway, came to India during the Second World War and has grown in popularity over the years. Once a simple recipe, it is now a dinner party favourite. I have added a few vegetables and some eggs, but you can vary the accompaniments to your own taste. The curry is normally served with coriander, chillies, fried garlic and lemons on the side, so guests add what they like. To shred the potato for the potato straws, I use the slicer part of my box grater, then finely slice the paper-thin rounds into long, fine julienne; it works beautifully.