Word: paneer
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...regulars at Best Price is Rohit Kalia, 29, a restaurateur, who is filling an already overflowing trolley with a 5-kg pack of paneer - the Indian vegetarian's favorite cottage cheese - and 12 tins of baby corn. Kalia says he visits every second day for supplies since he gets many things cheaper here. "This store has certainly expanded my range of choice," he says. "But it's just one more store where I buy supplies from. I still get better prices and more convenience shopping at my usual suppliers." He is cut short by a commotion - the appearance...
...take the plate, careful not to spill any of the precious liquids. At the very first bite, with the spices exploding in my mouth, I find myself breaking into a sweat that banishes all thoughts of hygiene and healthy eating. I resolve to return for the paneer ke chille (cheese-stuffed pancakes) advertised on his movable stall and move...
...lawn outside the prime minister's house, under a large white and purple-colored fabric marquee, guests sipped pomegranate juice and tea and ate fried paneer and samosas, while two or three cats slunk around looking for dropped morsels. One reason for the focus on "inclusive growth" is politics, Harsh Khare, Dubai-based vice president of International Container Terminal Services, told me. The previous government had failed to explain how liberalization could help poor people. "Inclusive has to be a keyword or this government knows it will be kicked out too," says Khare...
...vegetarians amongst us, Punjabi offers a wide variety of options. Most include some sort of cheese and a vegetable, such as the Saag Paneer ($4.95), a mouth-watering spinach, cheese, and cream combination. If you are looking for a real Indian specialty, try the Chole Masalewala ($4.95) to experience the wondrous combination of chickpeas, tomatoes, and spices...
Every Asian restaurant has its own take on authentic. At Indika, in the upscale Memorial neighborhood, it means reinterpretation. The techniques are scrupulously traditional, but every dish includes some surprise: crabmeat in the flaky samosas, fresh spinach and mustard greens in the saag paneer, and litchi juice in the margaritas. Indika's self-taught chef-owner, Anita Jaisinghani, 41, worked most recently at Cafe Annie, one of Houston's best-known restaurants. She knows when to keep things simple (a meltingly tender lamb shank) and when to experiment (puff pastry crowned with palm sugar and almonds). "I wanted to Americanize...