Floyd Cardoz' article in Fine Cooking magazine

[Roy]

The latest issue of Fine Cooking has an article on spices, tarka, bhoona and a recipe for short ribs by Floyd Cardoz (Tabla) that was simply scrumptious. I'm wondering what other forum visitors thought of the short article.

Roy

[Pan]

Could someone please explain bhoona? Thanks in advance.

(Sure, I suppose I could Google it, but isn't teaching part of what this society is all about? )

[deliad]

Could someone please explain bhoona? Thanks in advance.

(Sure, I suppose I could Google it, but isn't teaching part of what this society is all about?  )

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My 2 cents worth:

Bhoona technically is roasting but the word is used loosely to include searing and skillet/pot cooking involving some fat where the meat/veggies acquire some black tint on their skin.

Hope this helps.

[Pan]

Yeah, that's clear. Thanks.

[Monica Bhide]

I think Floyd has a book coming out soon - cant wait. I tried some of his recipes that a chef friend had and they were really quite delightful.

[Aquitaine]

I just Googled for the future book (couldn't find it in Books in Print -- Forthcoming] and found this nice Spicelines interview with Cardoz <http://www.globalprovince.com/spicelines/interview/cardoz.htm>