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Indian Food

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#1 Episure

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Posted 22 April 2004 - 10:15 AM

INDIAN FOOD NEWS:

Check here frequently for hot links to food articles, essays, columns and reviews published in food media across the world. Content may cover non-indian food too but related to India or Indians. Some of these links may require free registration to log in.

Virendra Sehwag's wedding menu plans

£8m settlement ends row that divided curry dynasty

Scotland's curry king Charan Gill named Asian entrepreneur of the year

Kolkata restaurant happenings

See what Chef Praveen Anand is up to at the Dakshin

There is not much difference between Pakistani and Indian cooking, explains chef Qureshi

Masala Bistro showcases rich, elegant Indian and Bengali food in Detroit

Opening shortly, on April 29, in London's Curry Street is Michael Caine's light 'n' tangy Indian restaurant 'Deya', glorified by The Guardian for serving gravy delights without ghee and hot masalas .

:biggrin: Cyrus Todiwala gets a new spelling and the UK's Guardian answers Jason's post on freaky pigments

Haldi study is another step in determining if curry can protect against Alzheimer's

Curcumin, which provides the yellow color in curry, may activate a key enzyme
Washington, DC -- A new study has found that curry, a common and popular cooking additive, could be an effective enhancer of an enzyme that protects the brain against oxidative conditions. This research is an important first step in determining whether curry could be preventive agent against acute neurodegenerative conditions, or reducing the progression of chronic and age associated neurodegenerative disorders, such as Alzheimer's disease.
Free Radicals and Neurodegenerative Disease

One of the most prominent current theories of aging is the "free radical theory." According to this theory, free radical molecules generated through mitochondrial metabolism can act as causative factor of abnormal function and cell death. Various toxins in the environment can injure mitochondrial enzymes, leading to increased generation of free radicals and oxidative stress, that over the life-span would eventually play a major role in aging. Free radical's oxidative damage to key intracellular targets such as DNA or proteins has been shown to be a major cause of the degenerative diseases related to aging such as cancer and Alzheimer's disease.

At the same time, a number of studies have supported the beneficial effects of some commonly used natural products in preventing various pathologic conditions. Spices and herbs often contain phenolic substances with potent antioxidative and chemopreventive properties. Among them is curcumin, a natural phenolic agent, extracted from the rhizome of Curcuma Longa, and the yellow pigment in curry, strongly induced HO-1 expression and activity in rat astrocytes.

Conclusions

This study identifies a novel compound that could be used for therapeutic purposes as potent inducers of HO-1 for protecting brain cells against oxidative conditions. The researchers believe that additional in vitro and in vivo studies are necessary to determine whether curcumin can be used as preventive agent against acute neurodegenerative conditions that affect an increasingly aged population.


The American Physiological Society (APS) is America's oldest biomedical sciences research society. The not-for-profit society, with some 11,000 members, is the publisher of 14 scientific journals, including the American Journal of Physiology, which has been published since 1898.

Edited by Episure, 22 April 2004 - 10:22 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#2 Episure

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Posted 26 April 2004 - 01:10 AM

Tom Sietsema of the Washington Post takes a trip to Nirvana

There is a curry museum in ......................Japan!

History of Japanese curry

Padma Lakshmi cooks Salman Rushdie's goose

Chicken Tikka Masala recipe from '5 Star Indian Cuisine' at Long Island city

Indian food makes it to the 14th annual Epicurean event at Caesar's Palace
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#3 skchai

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Posted 26 April 2004 - 02:00 AM

Episure - great work!

If you can keep this up, it will IMHO be the most valuable among all the media digests available on eGullet, because it aggregates information about Indian cuisine from a wide range of outlets. What's, pray tell, is your secret for locating all these relevant stories?

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#4 Episure

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Posted 26 April 2004 - 04:59 AM

Thanks SKBhai,

I'm nowhere near matching your skills, you are the kahuna of Hawai`i and India, I've still a lot to learn from you.

I'm trying to shun links that require registration or have pop up ads but that seems to be unavoidable.

I will also depend on your kokua to keep this section running in case I'm travelling( to Hawai`i, I hope!) or unable to maintain it.

Edited by Episure, 26 April 2004 - 05:02 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#5 Episure

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Posted 29 April 2004 - 11:30 AM

Bukatman, who trained as a pastry chef, first became aware of tamarind a few years ago when she began eating a lot of Indian food. She kept noticing a distinctive and intriguing ingredient in many of the Indian dishes she enjoyed. Each time she asked what was in the dishes, tamarind seemed to be the pleasant surprise.

San Fransisco Chronicle's Marlena Spieler learns to make Parsi eggs on Potato

Charoli (also called chirongi) are the tiny dried seeds of a bush called Buchanania lanzan, which is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut, its popular cousin that is pallid by comparison
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#6 Episure

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Posted 01 May 2004 - 08:32 AM

Chutney Villa serves south Indian fare in Vancouver

Edited by Episure, 01 May 2004 - 08:34 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#7 skchai

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Posted 02 May 2004 - 02:47 AM

Continuing great work, Episure. And where did you learn all those Hawaiian words?!

Sun-Ki Chai
http://www2.hawaii.edu/~sunki/

Former Hawaii Forum Host


#8 Episure

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Posted 02 May 2004 - 05:55 AM

Armchair travelling, SKBhai.
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#9 Episure

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Posted 02 May 2004 - 08:15 AM

'Indo African' Restaurant in Toronto
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#10 mongo_jones

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Posted 02 May 2004 - 12:01 PM

Chutney Villa serves south Indian fare in Vancouver

sounds like it might be good. funny that the reviewer calls sambhar "sambal".

#11 Episure

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Posted 03 May 2004 - 06:55 AM

Coming up - Monica Bhide does a seven page article on Best Indian restaurants in the Washington DC . Metro.
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#12 Episure

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Posted 04 May 2004 - 11:56 AM

Rare Bengali cuisine at Oh! Calcutta

Recipes for Kothmir Porotta, Murgi Makhani, Tomato Chutney ,Kashmiri Mutton and Liver ...

Chateau de tandoor- Sommelier Ch’ng Poh Tiong’s guide to matching wines with desi khana
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#13 mongo_jones

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Posted 04 May 2004 - 12:30 PM

man, that bengali food festival sounds good. someone with more patience than me will have to translate for the benefit of the bengali-challenged. can you tell that the telegraph is a calcutta paper?

#14 kusumlg

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Posted 05 May 2004 - 05:07 AM

:rolleyes: I really enjoyed your description of Indian cuisine and its popularity. That's lot of research. I am trying to find some Indian songs related to food. If you have any ideas, I'll really appreciate.
Kusum
Kusum
Author - 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'
www.healthyindiancuisine.com

#15 Episure

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Posted 05 May 2004 - 05:35 AM

The $14 million Lloyd Weber Indo-British musical, “Bombay Dreams,” after fair success during its 2-year run in London, was finely chopped and grilled to well done by local and national U.S. media when it premiered at the Broadway Theater on April 29th. Bombay Dreams may have done okay in UK but the Americans have given it a big thumbs down, or all digits down.

The funny part is that many of the metaphors are food based :biggrin: .....

"a syrupy stew of faintly spiced pop clichés, suggests the equivalent of a Big Mac sprinkled with curry powder.”

“overheated curry, although adapted for American tastes, may not appeal to every palate”.

“as though someone sprinkled garam masala over the score for Aspects Of Love and called it a day.”

I wonder if it had anything to do with Madhur Jaffrey who stars in the show.

Discuss this article here:
Feedback - Indian food media and news
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#16 Episure

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Posted 06 May 2004 - 11:27 AM

Recipe for 'Vegetarian Gohrmeh Sabzi ' (sic) from the Oregonian.
I've always wanted to use the phrase-'sic'. There now! :smile:
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#17 mongo_jones

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Posted 08 May 2004 - 09:27 PM

:rolleyes: I really enjoyed your description of Indian cuisine and its popularity. That's lot of research. I am trying to find some Indian songs related to food. If you have any ideas, I'll really appreciate.
Kusum

there's bappi lahiri's immortal lyric: "you are my fish-fry/you are my chicken-fry"; sung in english no less. the man is a genius.

#18 Episure

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Posted 09 May 2004 - 02:08 AM

Bhappi Da truly is the genius of his genre. Only he is capable of doing an amazing turnaround when he sues Dr. Dre for plagiarism

He is also the man who loses 20 kg weight when he removes his jewellery and embellishments.

"You are my samosa You are my masala dosa
You are my chocolate You are my cutlet
You are my rossogolla You are my rasmalai"

Edited by Episure, 09 May 2004 - 02:10 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#19 Episure

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Posted 09 May 2004 - 10:05 AM

Influenced by Indian Buddhism teachings 2000 years ago, some vegetarianism took root in China and now.....
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#20 Episure

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Posted 12 May 2004 - 06:06 AM

She'll be 58 years in a few days( 20 th May), she's about 52 kgs, she has deep brown eyes, prominent cheekbones, and a perfectly chiseled nose and jaw, all of which reflects her Cherokee Indian bloodline, does yoga and likes ........curry! I would love to cook for her. :wub:

Edited by Episure, 12 May 2004 - 06:12 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#21 Episure

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Posted 17 May 2004 - 07:46 AM

This Indian-French restaurant lacks spice only in its clientele

New Yorker in Chennai

They're slapping towelwads of dough into 500-degree clay ovens and slinging sword-lengths of chicken quarters out of them; they're netting carp out of tanks, tossing greens with chile-spiked shrimp paste in woks; they're grating cheese over pasta and sloshing salsa over tortillas.
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#22 Episure

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Posted 18 May 2004 - 07:47 PM

Monica went to a big wedding in Delhi and survived to tell the tale in the Washington Post.
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#23 Episure

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Posted 19 May 2004 - 07:51 AM

Madhur Jaffrey awarded for delicious cookbook
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#24 Episure

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Posted 19 May 2004 - 11:35 PM

Leading Indian restaurant Madhu’s scooped the 'Best UK Restaurant' award yesterday at the 2004 Cobra Good Curry Guide Awards.
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#25 Episure

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Posted 22 May 2004 - 08:27 AM

A historic Indian restaurant in South Africa.
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#26 Episure

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Posted 23 May 2004 - 09:21 AM

'There's a lot more to cooking dishes of India than curry powder'... and some recipes by Julie Sahni
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#27 Episure

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Posted 24 May 2004 - 10:31 AM

Threatened by mongo_jones, Vikram Doctor decides to write about Mangos elsewhere. :biggrin:
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#28 Episure

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Posted 27 May 2004 - 06:39 AM

Indian cuisine's most popular herb Coriander/ Kothmir/Dhania/Cilantro can more than make a chatni of salmonella, a pathogen that can cause food poisoning.

The compound is dodecenal, found in the leaves and seeds. Lab researchers found that dodecenal was twice as powerful in killing salmonella as the commonly used antibiotic gentamicin.

The research also seems to back up previous studies showing that some spices can help prevent food spoilage.

The study's lead author, Isao Kubo, said the same compound also is found in olive oil, but in smaller amounts.

Cilantro is also a common ingredient in the popular Mexican salsa, itself the focus of various studies testing its supposed antibacterial properties, but this latest study is said to be the first to have isolated any of the antibacterial compounds from it.

The findings could lead to expanded use of dodecenal as a tasteless food additive to prevent foodborne illness, perhaps as a protective coating for meats in processing plants, or even as a general purpose disinfectant to be used in cleaning and hand washing, the researchers said.

The study appears in the 26 May issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the world's largest scientific society.

Edited by Episure, 27 May 2004 - 06:41 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#29 Episure

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Posted 29 May 2004 - 06:27 AM

EU HOOI KHAW dines sumptuously under the gaze of the long gone kings of India, at the Maharaj in Petaling Jaya. The reporters name EU HOOI KHAW sounds like Bhojpuri/UP/Bhaiya for "this is good food". Didnt get it , think Amitabh Bachhan. :biggrin:

Edited by Episure, 29 May 2004 - 06:33 AM.

I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com

#30 Episure

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Posted 07 June 2004 - 08:26 AM

Subtle combinations of spices are the trademark here. The word “curry” isn’t even on the menu, and no two dishes are flavored alike.

IBM thinks Indian food is hot.

laptops in the masala bazaar

Masala hits the bottle

Some of my old haunts
I fry by the heat of my pans. ~ Suresh Hinduja
http://www.gourmetindia.com





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