Word: cuminal
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...deplorable. My palate must needs [sic] seasoning! Too long have I been forced to lamely gum down your pasta-jelly like some dyspeptic retirement cronie. I need not enemas, I need spice! Are we not good enough to taste the smart bite of but a little peprika? Is cumin too high, nay, too noble for us to delect? Where is oregano, with her gentle paws, lingering like flapdashes upon my breast (of chicken)? Oh heaven, why must my salad go alone and plain into the cold cold night? Bah! Tell the scullery maid to away to market and fetch...
...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...
...Indian meal comprised of vegetable curries, a lentil soup, Indian pickles, flat bread, a dessert and a crispy popadam. My Sindhi special featured a delicate green curry of walnut-sized eggplants flavored with cardamom, a spicy red concoction of chili and okra, and dry roasted pumpkin with ginger and cumin. The dessert was gulab jamun, two deep-fried balls of milk dough soaked in syrup. I finished off my meal with lassi, a frothy, sweetened yogurt drink flavored with rose petals. As I got up to pay the bill, I noticed that my waiter had joined the gun-toting...
...dishes in the book is mjadarah, or rice with lentils. These ingredients keep well, which helps to explain the dish's popularity in a war zone - a fact, Jamal points out, recognized in United Nations food relief packages. Apart from rice and lentils, mjadarah requires only onions, salt, cumin, water and samneh, or clarified butter. Jamal says the difficulty non-Arabs have finding ingredients such as samneh, the spice mix fulful bhar or bulgur, the cut wheat essential for tabbouleh, is diminishing as more and more Arabic shops open in European cities...
...pick up some hard-boiled eggs with the yolks removed, specially prepared for him, and put them on the plate of the guest beside him. Then he swirls a piece of toasted flat bread into a bowl of black paste called kazha, a blend of molasses and black cumin seeds. "Try this," he insists, his lips trembling with...