Word: gingers
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Dates: during 2000-2009
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...part ginger...
...room marketed as the first of its kind in India. Gaurav Saria, the chef-patron, belongs to a family that owns several tea estates in Darjeeling. His mission is to cleanse the palate of a country used to thick, milky, spiced chai?hence a menu that includes ginger tea, white tea (brewed from the youngest tea leaves), and organic Nilgiri, Darjeeling and Assam teas, all served in white china, with an hourglass to measure brewing time. Reasonably priced European fare?quiches, bruschetta, pastas and such?is offered for lunch and dinner. Tibetan momo-dumplings and Thai noodles add some Asian...
...room marketed as the first of its kind in India. Gaurav Saria, the chef-patron, belongs to a family that owns several tea estates in Darjeeling. His mission is to cleanse the palate of a country used to thick, milky, spiced chai - hence a menu that includes ginger tea, white tea (brewed from the youngest tea leaves), and organic Nilgiri, Darjeeling and Assam teas, all served in white china, with an hourglass to measure brewing time. Reasonably priced European fare - quiches, bruschetta, pastas and such - is offered for lunch and dinner. Tibetan momo dumplings and Thai noodles add some Asian...
...lobster remains the runaway summer favorite, there is a new look, especially at the hands of Lydia Shire, the chef at Seasons, the restaurant in the Bostonian Hotel. Here traditional grilled lobster is garnished with untraditional chive butter and Chinese pot stickers--steamed dumplings filled with lobster, pork and ginger. "The average diner is very much aware of 'new American cuisine,'" says Shire. "It's out of the fad stage and is really the creative cooking of good simple food, using American products and infusing some kinds of classical preparations...
...grits. I've knocked a few people over with that one." Moyo, a gemologist by training and a brand builder by trade, belongs to the growing ranks of husbands and fathers who are the primary cooks for their families. He keeps his pantry well stocked with onions, garlic, ginger, fennel, curry and cayenne. And when his kids, now grown, head home for a visit, they phone in orders. "Dr. Moyo, my daughter who's an intern in child psychology, she loves fish-head stew and overripe okra. That's her thing," Moyo explains. "Then I have another daughter who wants...