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Neapolitan Pasta with Lentils -- which, incidentally, is from an earlier Arthur Schwartz book. It's real comfort food.

http://www.thefoodmaven.com/naples/lenticche.html

I was about five years old, living in Kentish Town (London). My mother was in hospital, and my father could only cook beans on toast. Since he’d already made that for us once, he was taking us for fish and chips. On our way, we passed an Indian restaurant, with its wonderful spicy smell. I said I'd like to eat there, and my father told me I wouldn’t like it. I said “Yes I will, I promise!” And I walked inside all alone, and went over to the only table with a customer -- a man by himself -- and tried to see his food. I was small and had to stretch up tall to see. The man handed me a plate with a pappadom on it. I knew I shouldn’t accept it, but I did. I didn’t like the taste! The man spooned a bit of mango chutney onto it, and I wasn't keen on on that, either. Then he spooned curry sauce onto it. All I remember is that it was dark and spicy and HOT!, and it made my eyes water. But I wanted more. Thus we got Indian takeaway that night. And that was the beginning.

@korovka -- I was told it would open "this summer." Don't tell Brian, but I'm excited about it, too!

Birdie in a Basket

Here's a recipe I've had success with:

http://www.foodnetwork.com/recipes/ina-garten/anna-s-orange-marmalade-recipe/index.html

Mind the size of the shreds -- they'll be about the same after cooking.

If you don't have a thermometer, spoon a bit onto a chilled plate and refrigerate a minute, or so, until it's cold. Then push the marmalade with your finger, and it should wrinkle up as you push it.

The candied ginger suggested by CatBoy sounds like a delicious addition.

The real name is Szekely Goulash, and usually has beef and/or pork cubes instead of sausage.

Ham with butter? Get out of my way, I'm gonna be sick!

This sounds lovely!

Try amchur (dried mango) powder for the tartness instead of lemon juice. And add some kasoori methi (dried fenugreek leaves). Yum!

And yes, Channa is really my first name

Homestyle Tofu with an abundance of chilli paste. It's so hot that one forgets there's no meat in it.

French onion soup with a thick layer of melted cheese on top.

Boiled eggs and soldiers.

Sesame bagel (halved and toasted) with cream cheese, on a plate with sable, sliced tomato, cucumber, and onion, alongside a mug of rich, hot, dark, steaming, delicious coffee.

Yes, I know all that... I was referring to overall taste, not architecture.