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klypos

I am a chemist by profession. I needed to study industrial microbiology and pharmacology for professional reasons - and rather a lot of other stuff, but robotics, computers, finance and management don't count for much around here. I learned about Indoasian cookery by working in the only Indian restaurant in Egon Ronay's Good Food Guide, around 1975. Nuff said ...

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  • Last seen Jul 20 '18 at 16:24

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