Word: tamarind
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Dates: during 2000-2009
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Anjali M. Bhatt ’11, a South Asian Association board member, noted that Bombay Club faces competition from three other Harvard Square Indian restaurants—Tanjore, Cafe of India, and Tamarind...
...sense of urgency is most pronounced in the developing world, where a job in tourism can be the difference between poverty and prosperity. In Kenya, a single employee at a hotel or restaurant supports four other people, according to Gerson Misumi, managing director of Tamarind Management, a hospitality firm in Kenya and South Africa: "There's a chain of services that depend on our industry." Adds Lipman of the UNWTO: "Tourism is a good development agent because poor countries don't have to manufacture it." Developing nations already have their product--nature, culture, tradition--and all that's required...
Inside the supermarket, uniformed workers are stacking pineapples into neat rows across from bundles of fresh mustard greens, tamarind pods and nopalitos - sliced cactus ears common in Mexican dishes. In much of the country, Farmers Best Market would not be an extraordinary sight. But here on 47th Street, a gritty stretch of Chicago's South Side flush with Golden Arches and purveyors of Colt 45 Malt Liquor, the store is an oasis. It's also raising an intriguing proposition: Can an inner-city supermarket profitably specialize in fresh produce and meats - and, ultimately, be a model solution to urban America...
...sense of urgency is most pronounced in the developing world, where a job in tourism can mean the difference between poverty and prosperity. In Kenya, a single employee at a hotel or restaurant supports four other people with their salary, according to Gerson Misumi, managing director of Tamarind Management, a restaurant and resort firm in Kenya and South Africa. "There's a chain of services that depend on our industry." Lipman of the UNWTO agrees. "Tourism is a good development agent because poor countries don't have to manufacture it," he says. Developing nations already have their product - nature, culture...
...indigenous, Spanish, Arab and even Asian influences has resulted in one of Mexico's most compelling cuisines. At La Purificadora, young Mexico City chef Enrique Olvera serves Mexican tapas such as figs with shredded Oaxaca cheese, which he pairs with 1950s-styled sparkling waters, inventively flavored with everything from tamarind and ginger to green tea. No visit to Puebla, however, is complete without experiencing the local specialty, mole poblano. This chili-based sauce is laced with up to 30 ingredients, from almonds and sesame seeds to cinnamon and chocolate, and the mole served at Casareyna Hotel...