Word: tamarind
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Dates: during 2000-2009
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...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 use of spices is another feature of the book. "We think of Indian cuisine as very hot," says Jackson, "but in fact it can be completely without 'heat' or chili." Not a book, in other words, for vindaloo fans - but an engaging read for anyone...
...down-market. How could it be otherwise, when it's the mundane fodder of food courts? Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos are freely available. So are Singapore's traditional syncretic cuisines. Long before fusion godfather Jean-Georges Vongerichten was mixing tamarind with truffles, local hawkers were fusing ingredients with aplomb. Nyonya cuisine (Chinese-Malay), Mamak food (Indian-Malay), and kaya toast (English toast with coconut-egg custard) are all fusion foods, doled out daily to office workers for $2 a pop. That's why class-conscious diners are being drawn...
...Lanna-inspired hotels and resorts are popping up like mushrooms in the northernmost provinces. Ultra-chic retreats like the Rachamanka and Tamarind Village have been booked solid in recent months. And now the soft-opened Mandarin Oriental Dhara Dhevi Chiang Mai hotel, tel: (66-53) 888 888, is set to give Lanna style?characterized by sloping roofs, porches and houses built high off the ground?a new impetus. Pavilions, moats and reconditioned rice barns sit alongside 66 lavish private villas and nearly 80 suites, while the nearby Dheva Spa?over which dozens of wood-carvers sweated for three years...
Best of the bunch, though, is celeb chef Bobby Flay's Boy Gets Grill. The book showcases international flavors with dishes like a sweet-and-sour brick-grilled baby squid that features a tamarind-mint dressing with Middle Eastern and Indian spices. Simple, user-friendly instructions make for easy preparation of an Asian-and Caribbean-influenced grilled chicken with toasted chilies, coconut milk, lime and crushed peanuts. There are also recipes for Peking duck and pizzas--all cooked over the coals. Even the all-American burger gets a global makeover with a pressed, Cuban-style rendition, Flay's fusion...
Nutritionist Marion Nestle stares in wonder at the latest bit of marketing wizardry to hit American sweetshops: sour green tamarind-flavored Shrek candies. She pops off the Shrek-shaped cap on a Crazy Hair confection and, after some initial befuddlement (of a kind no one under 12 would suffer), turns a dial on the bottom of the plastic tube. Sticky strands of chartreuse goo extrude through a nozzle and "grow" upward in apparent defiance of gravity. "Wow!" says Nestle, who has a deep appreciation for such ingenuity. She plunges in with a taste test. "Yech! So sour!" she complains...