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Word: cinnamons (lookup in dictionary) (lookup stats)
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...this modish coarseness fool you: there's nothing back-to-basics about the cooking. The tandoori jhinga?four colossal marinated prawns flavored with yogurt, red chilies, turmeric and garam masala?is sensational. And the sikandari raan, a whole leg of spring lamb soaked in vinegar, cinnamon and cumin and cooked in the tandoor, is irresistibly succulent. Prices are steep for India: a meal for two will cost at least $80. But in a land of conformity, there's little to beat Bukhara's oasis of the extraordinary. Call (91-11) 2611 2233 for reservations...

Author: /time Magazine | Title: Curry Without the Hurry | 12/15/2002 | See Source »

...obvious sweet-savory pairing, opting instead for a citrusy relish of young starfruit, cherry tomatoes and chive coulis. The foie gras, chopped with almonds, caraway seeds and quail, is wrapped in pastry and served in a pool of buttery-rich demi-glace infused with the Balinese staples of clove, cinnamon and vanilla. The only disappointment was an insipid melon soup...

Author: /time Magazine | Title: Asian Table | 11/25/2002 | See Source »

...dessert, you must order the Flourless Chocolate Torte ($5.50), spiced with cinnamon, cardamom, ginger, pepper, saffron, nutmeg and star anise, and accompanied by rich Valrhona chocolate sauce and dried fruit compote. The Crème Brulée ($5.50) is less enticing, too eggy, and not as creamy as it should be, with an incorrect proportion of custard to bruleed sugar. A dense thimbleful of Turkish Coffee ($2.00), afloat with whole pods of green cardamom, is a fine end to the meal...

Author: By Helen Springut, CRIMSON STAFF WRITER | Title: The Sweetest Thing | 11/21/2002 | See Source »

Blend rums, Grand Mariner and juices in an old-fashioned glass with ice. Float a splash of 151 on top. Garnish with cinnamon sticks, oranges or pineapple slice...

Author: By Alice O. Wong, CRIMSON STAFF WRITER | Title: Drinky-Drink | 11/7/2002 | See Source »

...gems of the New World, and captains gave their sailors a ration of the liquor. A vice-admiral nicknamed “Old Grog” began a policy of diluting the sailors’ rations of rum with water. He mixed in sugar and cinnamon to add flavor and threw in some lime juice to help ward off scurvy. Shortly thereafter, Navy Grog was served twice a day on deck and became a defining part of ship life. The drink was so popular that the British Royal Navy continued issuing “special rum allowances” until...

Author: By Alice O. Wong, CRIMSON STAFF WRITER | Title: Drinky-Drink | 11/7/2002 | See Source »

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