Word: tamarinds
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...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...
...remain open during the period. (Some five-star hotels in a couple of countries have a single bar open offering alcoholic drinks to foreigners only.) Most of the restaurant business is taken over by cafes that offer the post-Iftar shisha (hookah pipes) and sweet drinks like hibiscus and tamarind juices...
...fish in my pockets for the equivalent of 25 cents that my meal will cost, he deftly smashes two kachoris - deep fried dumplings with a spicy potato filling - onto a paper plate. Next comes a dash of spicy mint chutney and a splash of red tamarind sauce, and garnish of sliced onions. I try not to think of the beads of sweat forming on his forearms and making their way down into my lunch. I pay him and take the plate, careful not to spill any of the precious liquids. At the very first bite, with the spices exploding...
...trial and error paid off, and you can now sample the results at the Archipelago pub near Boat Quay. At over $6 a pint, the new brews are dearer than standard lager, but they're undeniably tastier and more interesting. True to Teo's vision, they feature ingredients like tamarind, palm sugar, ginger, lemongrass and even wolfberries, which are normally used in traditional Chinese medicine...