$5.50 A turnover made with tender light flaky pastry filled with seasoned potatoes and green peas. It was Saturday night, mid December and business at the Punjabi Pappadum was slow. At a table near the rear, Dexter Macallister bit into a samosa dripping with mint sauce. Thousands of dozing tastebuds jumped to attention, popping off in his mouth like a kid let loose on bubble wrap. For the last year, Dexter and his pals, Veejay Singh and Travis Turnbull, had sat down together for dinner after choir practice. It was a Saturday night tradition, compliments of Mr and Mrs Singh, the proud owners of the Punjabi Pappadum. From the glassed-in kitchen area Mr Singh waved to the boys then slid a chicken breast along a skewer ready for the tandoori oven. “Practice was pretty good today,” chortled Veejay. “What was so good about it?” asked Dexter gloomily. “Have you had a look at the list of Christmas carols we’re doing this year?” asked Travis. “Yeah,” said Dexter, “they’re exactly the same as last year.”
