Indian Food

Episure · April 22, 2004

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 April 22, 2004 by Episure (log)

Episure · April 26, 2004

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

skchai · April 26, 2004

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?

Episure · April 26, 2004

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 April 26, 2004 by Episure (log)

Episure · April 29, 2004

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

Episure · May 1, 2004

Chutney Villa serves south Indian fare in Vancouver Edited May 1, 2004 by Episure (log)

skchai · May 2, 2004

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

Episure · May 2, 2004

Armchair travelling, SKBhai.

Episure · May 2, 2004

'Indo African' Restaurant in Toronto

mongo_jones · May 2, 2004

Chutney Villa serves south Indian fare in Vancouver

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

Episure · May 3, 2004

Coming up - Monica Bhide does a seven page article on Best Indian restaurants in the Washington DC . Metro.

Episure · May 4, 2004

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

mongo_jones · May 4, 2004

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?

kusumlg · May 5, 2004

: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

Episure · May 5, 2004

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.

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Episure · May 6, 2004

Recipe for 'Vegetarian Gohrmeh Sabzi ' (sic) from the Oregonian.

I've always wanted to use the phrase-'sic'. There now! :smile:

mongo_jones · May 9, 2004

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.