Book Excerpt: The Silk Road Gourmet
An Excerpt From: The Silk Road Gourmet A Journey through the Cuisines of Georgia, Armenia, Azerbaijan, Iran, Afghanistan, Pakistan, Bangladesh, India, and Sri Lanka By Laura Kelley iUniverse, Inc. Copyright 2009 372 Pages $34.95 ISBN 9781440143076 Available on Amazon.com here. Republic of Georgia Main spices and flavors: sesame seeds, poppy seeds, sweet basil, bay leaves, caraway seeds, dill, fennel, tarragon, …
Blessed to Be in Bhutan
The Enjoyment of Bhutanese Comfort Food Story and Photos by Diana G. Armstrong A mountain road in Bhutan. With frayed nerves and jackhammered bodies, we arrive in Thimphu. Our shock absorber-free vehicle has come to a stop in the largest city in the country of Bhutan. To get here we jostled over mountain passes that were veritable nail biters. The …
A World of Curries: North and West Africa
By Dave DeWitt Recipes: Tunisian Five-Spice Powder Ras El Hanout Harissa Nigerian Coconut-Curry Soup Curried Lamb Balls Moroccan Majoun Africa has the most varied curries in the world–with the possible exception of India. They range from spice mixtures with aphrodisiac beetles to scaldingly hot chile pepper blends to elegant weekend curry lunches at the club. The contrasting curries reflect the …
A World of Curries: The Curry Pantry
By Dave DeWitt Note: This is a glossary of the most common ingredients in world curries. I have eliminated some of the more common foods that are curried, such as meats, seafood, fruits, and vegetables, and have concentrated on herbs, spices, seasonings, flavorings, and unusual condiments. Ajowan (Carum copticum). Called “Bishop’s weed” in some parts of Africa, it is a hairy …