Word: masala
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...flavoring, tea is turning up in upscale chocolates and ice creams. But it is particularly tasty in this new line of Tea Cookies from Torn Ranch. Flavors include masala chai, green-tea jasmine, African rooibos with guava and peppermint chill. Made with real tea, butter, pure vanilla and organic flour, they're perfect with chai...
...Collingham writes that this innovation is continuing in the Indian restaurants of England, and that new "Indian" dishes will be produced there. Purists in India may scoff at these creations, just as they mock chicken tikka masala. But the inventiveness of British-Indian cooking clearly adds to the appeal of India's culture throughout the world?which can only be good for India's tourism industry. The Hollywood actor Will Smith, recently in Bombay, said that one of the things he wanted to do in India was to taste "authentic chicken tikka masala." You can bet that no one told...
...unexpected problem that confronts English tourists vacationing in India is the difficulty in finding their favorite Indian dish: chicken tikka masala. As Lizzie Collingham notes in Curry: A Tale of Cooks and Conquerors, her inquiry into the origins of Indian cuisine, chicken tikka masala isn't Indian at all. A connoisseur of Indian cuisine might, indeed, consider it an absurdity: tikka (oven-roasted meat), is meant to be eaten without masala (gravy). This oxymoronic creation dates back to the fateful moment when a long-suffering Indian chef in Britain grew tired of explaining the basic facts about the tikka...
...foreign minister Robin Cook declared the chicken tikka masala Britain's "national dish"; Collingham reports that the British consume 18 tonnes of it each week, accounting for a hefty portion of the $3.5 billion or so that they spend each year at Indian restaurants...
...Those who sneer at the chicken tikka masala for being inauthentic?and many do?would do well to read Collingham's lovely new book. Tracking down the origins of popular Indian dishes like the biryani, korma, vindaloo, and dhansak, she makes the surprising discovery that most of Indian cuisine is, in fact, a mongrel creation. As she shows, many of the dishes that seem most quintessentially "Indian" to Western palates are reworkings of Middle Eastern prototypes brought to India by immigrants and invaders. Over the centuries, Turks, Mongols and Persians rode down into India, bringing their love of meat...