Word: tamarind
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Dates: during 2000-2009
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...Tamarind Bay, an Indian bistro and bar, is also set to open across the street from Pinocchio’s, where Casa Mexico used to be. The owners could not be reached for comment yesterday...
...center. They're quite light, so you'll want to order at least four per adult. I like them best with a blistering curry, and my personal favorite is another Pilawoos delicacy, fish curry. Thick chunks of fresh tuna are marinated in a blend of mustard seeds, tamarind pulp and fenugreek and then mixed into a rich coconut sauce. You'll pay 50? for the curry and a mere 5? per hopper. It's the best deal in Colombo...
Ultimately, Nestle settled on three aguas frescas: a simple strawberry, a more complicated tamarind drink (made from a tart, vanilla-bean-like pod) and an exceedingly complex horchata, made from rice, cinnamon and other spices. "Everyone has their own family recipe for horchata," says food developer Vida Leong. "We mixed and blended for weeks until we matched what we considered the gold standard." So far, their efforts are paying off. The three aguas frescas have been doing well in California and Arizona and will roll out around the country in the months to come...
...flatbreads and meats, South Indian food, with a greater emphasis on rice and vegetarian dishes, gets star billing at two excellent restaurants between Greenway Plaza and Harwin's wholesale district. At Udupi, the mushroom curry is a standout. At Madras Pavilion, rice takes center stage: lemon rice, coconut rice, tamarind rice--each one laced with a different blend of spices, nuts and vegetables. Both make fine masala dosa, those paper-thin stuffed crepes, but Suprabhath, a casual takeout place in Hillcroft's Little India neighborhood, is even better...
Think Red Hots are a taste challenge? Or the Atomic Fireball is the ultimate tongue torture? They barely move the needle for confectionery connoisseurs. Today's incendiary candies--Scorned Woman jalapeno fudge, Hola Pop! hot lollipops, Pulparindo tamarind bars--are going for that melt-your-mouth taste. Hailing mostly from Mexico, these spicy treats contain sugar, of course, countered by salt, chili, pepper or tamarind. Thank the nation's growing Hispanic population for the intro. Now these sweets are being munched by the same kids who pucker up for sour candies. Says Susan Smith of the National Confectioners Association: "Children...