It’s the kind of question those old Raj colonels must’ve asked themselves when they first went to India: why is everyone eating chili – which of course makes you sweat – in a climate that’s so sweaty anyway?
In the same vein, visitors to Cyprus are often puzzled by a certain culinary quirk. Why should a slab of fatty, meltingly tender lamb served with waxy, oven-baked potatoes be eaten in
