Word: ghee
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...reckless decree to the kitchen is: "You can never have enough butter." A devil-may-care attitude to waistlines and heart health is probably to be expected from a French-trained chef, working in a European restaurant influenced by the cuisine of the Indian subcontinent. Think lashings of ghee, and opulent, rib-sticking dishes like duck confit murtabak served with honey-thyme aioli (murtabak is Indian fried bread traditionally filled with minced meat, egg and onion), pork-belly tikka and spice-rubbed tenderloin finished in the tandoor. (See TIME's Global Adviser for exotic, beautiful and interesting getaways...
...properly conclude a feast like this you must, as the Parsis say, "mithoo munoo" - make the mouth sweet. Visit Parsi Dairy Farm, tel: (91-22) 2201 3633, for a taste of agarni nu ladvo. This conical dessert is made by simmering pulses and grains in sugary ghee. It is traditionally eaten to celebrate seven months of a pregnancy, but the declining number of Parsi births means that nowadays members of the community simply enjoy the dessert whenever they please. "Parsis will go extinct, but not the Parsi food," says Kohinoor. "Everyone loves the taste...
...albums into its existence, Dave Grohl's post-Nirvana band has evolved into a four-piece version of Silver Bullet Band-era Bob Seger. Like its predecessors, Echoes is predictably ghee-tar heavy, with lyrics focused on a core of universally agreed-upon values (authenticity, integrity; you know the drill). It's tuneful, stolid, competent--but also a little dull. Like a rock...
...Asian grape wine, many of us are hard-pressed to name as many as one or two labels. Those who dine frequently at Chinese restaurants may be familiar with brands like Great Wall or Dynasty. And the steady progress of Indian cuisine from takeaway fodder to the dainty, ghee-free offerings of designer restaurants has also brought the name of Dindori Reserve-a decent Shiraz from India's Sula vineyards-to greater notice. But what about other Eastern bottlings...
...asian-grape wine, many of us are hard-pressed to name as many as one or two labels. Those who dine frequently at Chinese restaurants may be familiar with brands like Great Wall or Dynasty. And the steady progress of Indian cuisine from takeaway fodder to the dainty, ghee-free offerings of designer restaurants has also brought the name of Dindori Reserve - a decent Shiraz from India's Sula vineyards - to greater notice. But what about other Eastern bottlings? In tandem with Asia's ever-rising levels of wine consumption, the last two decades have seen a surge of interest...