Word: dish
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...Vinod Kapoor are from northern Indian, and previously the restaurant concentrated on the rich, creamy sauces and subtle spicing of that region. Now the menu, with recipes researched and developed by Shikha Kapoor, features the crepe-like dosas of southern Indian, mustard-flavored potatoes from central India, a lamb dish with apricots from Bombay. The tandoor-baked foods of northern India are also still prominent on the menu...
...tandoori were also appealing. Shrimp, tangy from its marinade and blushed bright red from the tandoor, was nonetheless moist inside. Trout, Vinod Kapoor said, baked in the coolest of the three tandoor ovens, tasted quite wonderful, as thought it had been smoked. The spicing on this Kashmiri dish was subtle, just a hint of curry, possibly of cardamom, and the slightly crisped flesh tender...
...waiter raised his eyebrows when I ordered chicken vindaloo and insisted that we wanted it hot. He demurred a little, voicing the fear that Americans couldn't handle the spicing, but then reluctantly acquiesced. The dish came as advertised, a dark brick red from the roasted chilies and very hot. Indian hot is fascinating, not hitting the top of the palate quite as directly as, say, Mexican heat, but sneaking in somehow on the oil in the dish. You take a bite and another, and then suddenly the heat rolls in, causing a grab for the water glass. I liked...
...when I'm in my passive, TV-watching mode. And call me a traditionalist, but I think e-mail belongs on a PC in the office, not on the big screen in the living room. By law I still can't get local programming on the satellite dish, although Congress is expected to overturn that ban, possibly at the end of June. What I will never get via satellite is my neighbor's vibra-chair...
...tactile and visual cues to supplement the weakened perception of taste and odor. Make sure the dining room is well lighted, and use white plates so you can see your food. Try ethnic recipes--they tend to be higher in flavor. Grilling naturally puts an additional flavor into a dish. Use flavor-intensive foods like garlic, tomato paste and fruit nectars. Increase the sensory qualities of a dish by adding chili peppers, horseradish, mustard, ginger or cinnamon. Sprinkle chopped fresh herbs on a dish immediately before serving or, better yet, put them on the table so diners can season their...