Word: ghee
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...sweating?with delight. For the main course, match up a fiery karahi curry (a close relation of the spicy balti, served in a metal pot and loaded with chilies) with a cooler chana gosht, a stew of lamb and chickpeas (both around $8), and mop it all up with ghee-soaked nan bread. You'll leave Tayyabs with your stomach, and wallet, beautifully full. Just don't expect them to hold the door open for you on the way out. tel: (44-20) 7247 9543; www.tayyabs.co.uk
...sweating - with delight. For the main course, match up a fiery karahi curry (a close relation of the spicy balti, served in a metal pot and loaded with chilies) with a cooler chana gosht, a stew of lamb and chickpeas (both around $8), and mop it all up with ghee-soaked nan bread. You'll leave Tayyabs with your stomach, and wallet, beautifully full. Just don't expect them to hold the door open for you on the way out. tel: (44-20) 7247 9543; www.tayyabs.co.uk
...only Kerala dish without curry leaves is boiled rice," jokes chef John Samuel, tossing spices into a bubbling pot of coconut and cashew curry. Bright and aromatic, southern Indian cooking is a revelation to palates dulled by ghee-laden northern Indian dishes. And nowhere does this explosion of flavors converge better than in the southwestern state of Kerala. Its lush coastline has been a magnet for seafarers for centuries, and its cuisine still bears Portuguese, Jewish and Arab influences. These join a native storehouse of ingredients rich with Ayurvedic properties: turmeric is said to be good for the complexion...
...seat Take a Hike Destinations to restore your sense of wonder "The only Kerala dish without curry leaves is boiled rice," jokes chef John Samuel, tossing spices into a bubbling pot of coconut and cashew curry. Bright and aromatic, southern Indian cooking is a revelation to palates dulled by ghee-laden northern Indian dishes. And nowhere does this explosion of flavors converge better than in the southwestern state of Kerala. Its lush coastline has been a magnet for seafarers for centuries, and its cuisine still reveals Portuguese, Jewish and Arab influences. These join a native storehouse of ingredients rich with...
...Kenya's Indian community. It's a wealthy society, Jackson explains, where "many women don't work, and have servants and fantastic local produce?so what develops is a luxury cuisine based on time and money." Co-author Chauhan, himself a Kenyan-born Indian, has substituted olive oil for ghee, reflecting modern health concerns. The result is a compendium of dishes that will have the home chef salivating. Prawns are slow-cooked with fenugreek, Mombasa-style; there's a decadent (but narcotic-free) dish called Opium Eggs; and pork is prepared with tamarind, chili and red wine. Conservative...