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"content": "\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n",
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"excerpt": "We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Three Indian-inspired cookbooks tantalized my tastebuds this year. Each presents a new way of experiencing Indian flavors and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALh_ub-MI/AAAAAAAAAHM/2tmdrZCY-r0/s1600-h/mjqeic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALh_ub-MI/AAAAAAAAAHM/2tmdrZCY-r0/s320/mjqeic.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859010/cookingwitham-20\">Madhur Jaffrey's Quick & Easy Indian Cooking\u003c/a>\u003c/b> is actually a reprint of a book first published about ten years ago, but you-know-who made the whole \"quick and easy\" thing in fashion again so I can see why it was reprinted. What's interesting about the recipes, is that Jaffrey is not trying to dumb down the cuisine or simplify it. There actually are plenty of Indian recipes that don't take days to make or long shopping lists. The notes with each recipe tell you if it is a one-pot dish, how to serve it and sometimes the history of the dish. Many of the recipes are ones I had not seen before such as Chickpeas Cooked in Tea, Gently Stewed Beets, and Stir Fried Green Cabbage with Fennel Seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALrfub-NI/AAAAAAAAAHU/f_GB1qg6OzI/s1600-h/mic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALrfub-NI/AAAAAAAAAHU/f_GB1qg6OzI/s320/mic.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The next book called \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1596372397/cookingwitham-20\">Modern Indian Cooking\u003c/a>\u003c/b>, is still firmly more Indian than American but presents contemporary interpretations of classic Indian dishes. The merging of traditional Indian flavors with ingredients or techniques more likely to be found in the West, makes the dishes seem fresh and exciting. Lamb Chops with Rosemary and Lime is a perfect example of the unexpected, of a combination of India and European cuisines. Curry Corn Chowder with Roasted Poblanos sounds enticing and Paneer Picatta (sic) is a great vegetarian version of the classic Italian dish. Slices of paneer cheese are sauteed then the pan is deglazed with sherry, onions, capers and ginger are added and finally lemon juice, butter and cilantro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALzPub-OI/AAAAAAAAAHc/5Z6vV28ZJfw/s1600-h/americanmasala.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALzPub-OI/AAAAAAAAAHc/5Z6vV28ZJfw/s320/americanmasala.jpg\" border=\"0\">\u003c/a>\u003cb>\u003cbr>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/030734150X/cookingwitham-20\">American Masala\u003c/a>\u003c/b> is in some ways the least Indian. These are the recipes from the home kitchen of restaurant chef Suvir Saran. Masala is the Hindi word for a spice blend, and also refers to excitement and vibrancy, says Saran. While there are plenty of Indian recipes, there are also plenty of recipes with nary an Indian hint of spice such as Three Cheese Spinach Dip, Asparagus Salad with Lemon Vinaigrette, Lemon Raspberry Cream Cake or Honey Glazed Pork Roast with Vegetable Confit. Still, the use of garam masala changes the nature of some dishes such as Fried Chicken Masala, Spiced Meatballs with Tomato Chile Sauce or Scallops with Roasted Red Pepper Chutney. I guess if the concept is vibrant dishes, it certainly achieves it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Curry Corn Chowder with Roasted Poblanos\u003c/b>\u003cbr>makes 4 servings\u003c/p>\n\u003cp>2 poblano chiles\u003cbr>1 pound potatoes, peeled and diced into (1- inch) cubes\u003cbr>4 tablespoons vegetable oil\u003cbr>1 teaspoon cumin seeds\u003cbr>1 medium onion, chopped\u003cbr>1/4 cup celery, diced\u003cbr>1/2 cup green pepper, diced\u003cbr>Salt to taste\u003cbr>3 cups fresh corn kernels or frozen corn, thawed\u003cbr>2 cups vegetable stock or water\u003cbr>1 cup cream\u003cbr>1 tablespoon curry powder\u003cbr>3 tablespoons cilantro, chopped\u003c/p>\n\u003cp>PREPARATION\u003cbr>Pre heat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the chiles and chop coarsely, Set aside In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside. In a large sauce pan, heat the oil, cumin, onion, celery and pepper and saute until the vegetables are softened, about 5 minutes. Add salt and corn and cook for 3 to 4 minutes longer. Stir in the roasted chiles, potatoes, stock, cream, curry powder and 1 tablespoon of cilantro and simmer until the soup thickens, 20 to 25 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe courtesy of Modern Indian Cooking, Copyright 2007, Silverback Books\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Three Indian-inspired cookbooks tantalized my tastebuds this year. Each presents a new way of experiencing Indian flavors and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALh_ub-MI/AAAAAAAAAHM/2tmdrZCY-r0/s1600-h/mjqeic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALh_ub-MI/AAAAAAAAAHM/2tmdrZCY-r0/s320/mjqeic.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811859010/cookingwitham-20\">Madhur Jaffrey's Quick & Easy Indian Cooking\u003c/a>\u003c/b> is actually a reprint of a book first published about ten years ago, but you-know-who made the whole \"quick and easy\" thing in fashion again so I can see why it was reprinted. What's interesting about the recipes, is that Jaffrey is not trying to dumb down the cuisine or simplify it. There actually are plenty of Indian recipes that don't take days to make or long shopping lists. The notes with each recipe tell you if it is a one-pot dish, how to serve it and sometimes the history of the dish. Many of the recipes are ones I had not seen before such as Chickpeas Cooked in Tea, Gently Stewed Beets, and Stir Fried Green Cabbage with Fennel Seeds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALrfub-NI/AAAAAAAAAHU/f_GB1qg6OzI/s1600-h/mic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALrfub-NI/AAAAAAAAAHU/f_GB1qg6OzI/s320/mic.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The next book called \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1596372397/cookingwitham-20\">Modern Indian Cooking\u003c/a>\u003c/b>, is still firmly more Indian than American but presents contemporary interpretations of classic Indian dishes. The merging of traditional Indian flavors with ingredients or techniques more likely to be found in the West, makes the dishes seem fresh and exciting. Lamb Chops with Rosemary and Lime is a perfect example of the unexpected, of a combination of India and European cuisines. Curry Corn Chowder with Roasted Poblanos sounds enticing and Paneer Picatta (sic) is a great vegetarian version of the classic Italian dish. Slices of paneer cheese are sauteed then the pan is deglazed with sherry, onions, capers and ginger are added and finally lemon juice, butter and cilantro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALzPub-OI/AAAAAAAAAHc/5Z6vV28ZJfw/s1600-h/americanmasala.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R2ALzPub-OI/AAAAAAAAAHc/5Z6vV28ZJfw/s320/americanmasala.jpg\" border=\"0\">\u003c/a>\u003cb>\u003cbr>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/030734150X/cookingwitham-20\">American Masala\u003c/a>\u003c/b> is in some ways the least Indian. These are the recipes from the home kitchen of restaurant chef Suvir Saran. Masala is the Hindi word for a spice blend, and also refers to excitement and vibrancy, says Saran. While there are plenty of Indian recipes, there are also plenty of recipes with nary an Indian hint of spice such as Three Cheese Spinach Dip, Asparagus Salad with Lemon Vinaigrette, Lemon Raspberry Cream Cake or Honey Glazed Pork Roast with Vegetable Confit. Still, the use of garam masala changes the nature of some dishes such as Fried Chicken Masala, Spiced Meatballs with Tomato Chile Sauce or Scallops with Roasted Red Pepper Chutney. I guess if the concept is vibrant dishes, it certainly achieves it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Curry Corn Chowder with Roasted Poblanos\u003c/b>\u003cbr>makes 4 servings\u003c/p>\n\u003cp>2 poblano chiles\u003cbr>1 pound potatoes, peeled and diced into (1- inch) cubes\u003cbr>4 tablespoons vegetable oil\u003cbr>1 teaspoon cumin seeds\u003cbr>1 medium onion, chopped\u003cbr>1/4 cup celery, diced\u003cbr>1/2 cup green pepper, diced\u003cbr>Salt to taste\u003cbr>3 cups fresh corn kernels or frozen corn, thawed\u003cbr>2 cups vegetable stock or water\u003cbr>1 cup cream\u003cbr>1 tablespoon curry powder\u003cbr>3 tablespoons cilantro, chopped\u003c/p>\n\u003cp>PREPARATION\u003cbr>Pre heat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the chiles and chop coarsely, Set aside In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside. In a large sauce pan, heat the oil, cumin, onion, celery and pepper and saute until the vegetables are softened, about 5 minutes. Add salt and corn and cook for 3 to 4 minutes longer. Stir in the roasted chiles, potatoes, stock, cream, curry powder and 1 tablespoon of cilantro and simmer until the soup thickens, 20 to 25 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe courtesy of Modern Indian Cooking, Copyright 2007, Silverback Books\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/081185342X_large-782517.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/081185342X_large-782511.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I met Ruta Kahate at an Asia Society's \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/03/off-menu-curry-dinner.html\">Off the Menu dinner\u003c/a>\u003c/b> a few months back. I had just received a review copy of her book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185342X/kqedorg-20\">5 Spices, 50 Dishes\u003c/a>\u003c/b> and was eager to try some recipes. Even better, that night I got to try a dish from the book, prepared by the author herself. The theme of the evening was Asian food myth-busting and there wasn't a better candidate for the job that Kahate. \u003c/p>\n\u003cp>\"Indian food is hard to prepare and time consuming\"\u003cbr>\"Indian food uses tons of spices and everything is hot!\"\u003cbr>\"Indians don't eat meat, especially not beef\"\u003c/p>\n\u003cp>Busted, busted, busted. In one dish, she showed how false each of those assertions are. The dish was a curry called Indian Brown Beef Stew and it has only three spices in it, along with fresh garlic and ginger. \"Curry\" just means a dish with sauce, though some curries can be on the drier side too. The dish is oniony and satisfying. It takes a little over an hour to make, but most of that is unattended. Special skills required to make it? None. \u003c/p>\n\u003cp>Last night I made yet another recipe from the book, Spicy Eggplant with Tomatoes and I was struck by how forgiving Kahate is, she inspires her readers to take on her recipes and at the same time grants them wide berth to alter her recipes to their taste. I admit I skimped on the cayenne, but otherwise wouldn't suggest changing a thing. A perfect Summer dish when your kitchen is overflowing with tomatoes and eggplants, it makes for a great vegetarian or a light-on-meat meal. In fact, many of the dishes in her book are stir fry and \"one pot\" meals. There are also salads, rice dishes, and even a couple of desserts. \u003c/p>\n\u003cp>Kahate's recipes are not necessarily the kinds of things you'll find in restaurants and that's a good thing. Cook the way Indians cook at home and you'll discover how easy it is to integrate Indian flavors into your own kitchen. The book is filled with tips and tricks for getting the most out of your efforts. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>An important lesson I learned from the book is that turmeric is not just for color. Fresh turmeric really does add an earthy flavor that is key to a myriad of dishes. Replace your turmeric with some fresh stuff and you'll see what I mean. After stocking up on the 5 spices--coriander seeds, cumin seeds, mustard seeds, ground cayenne and ground turmeric, you'll find the rest of the ingredients at any supermarket. Indian food doesn't mean a trip to an exotic market. Poof! Another myth busted.\u003c/p>\n\u003cp>\u003cb>Indian Brown Beef Stew\u003c/b>\u003c/p>\n\u003cp>This is what you would call an \"everyday\" meat curry in India. It's simple to put together but you'll need to simmer the beef for about an hour until tender. Indians accomplish this in approximately one-third that time with a pressure cooker--an indispensable tool in every Indian kitchen. If you have a pressure cooker you inherited from Grandma, dust it off and put it to work; this curry would be ready in a mere twenty minutes. If you favor carrots over potatoes, feel free to substitute them. \u003c/p>\n\u003cp>3 tablespoons canola oil\u003cbr>1 large yellow onion, finely chopped (about 2 cups)\u003cbr>2 tablespoons coriander seeds, finely ground \u003cbr>2 teaspoons finely grated garlic (about 4 large cloves)\u003cbr>1 teaspoon finely grated fresh ginger (about 2-inch piece)\u003cbr>1 teaspoon cayenne \u003cbr>1/2 teaspoon ground turmeric\u003cbr>1 pound beef sirloin, cut into 1-inch square pieces\u003cbr>2 cups water\u003cbr>1 1/2 teaspoons salt\u003cbr>2 large russet potatoes (about 1 pound), cut into 2-inch cubes\u003cbr>1 medium green serrano chile, cut lengthwise in quarters\u003cbr>1 tablespoon rice vinegar or apple cider vinegar\u003c/p>\n\u003cp>Heat the oil in a large stockpot and saute the onion until golden. Add the coriander, garlic, ginger, cayenne, and turmeric and stir over medium heat until browned, about 4 minutes. Deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits, if the mixture starts sticking to the bottom.\u003c/p>\n\u003cp>Add the beef and saute over medium heat until well browned, 5 to 10 minutes. Add the 2 cups water and salt and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 hour. Add the potatoes and chile and continue cooking until the beef and potatoes are tender, another 15 to 20 minutes. \u003c/p>\n\u003cp>Add the vinegar, simmer for an additional 2 minutes, and remove from the heat. Serve hot with crusty bread or steamed white rice.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe from 5 Spices, 50 Dishes, Simple Indian Recipes Using Five Common Spices by Ruta Kahate Photographs by Susie Cushner, Chronicle Books, 2007\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/081185342X_large-782517.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/081185342X_large-782511.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I met Ruta Kahate at an Asia Society's \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2007/03/off-menu-curry-dinner.html\">Off the Menu dinner\u003c/a>\u003c/b> a few months back. I had just received a review copy of her book, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185342X/kqedorg-20\">5 Spices, 50 Dishes\u003c/a>\u003c/b> and was eager to try some recipes. Even better, that night I got to try a dish from the book, prepared by the author herself. The theme of the evening was Asian food myth-busting and there wasn't a better candidate for the job that Kahate. \u003c/p>\n\u003cp>\"Indian food is hard to prepare and time consuming\"\u003cbr>\"Indian food uses tons of spices and everything is hot!\"\u003cbr>\"Indians don't eat meat, especially not beef\"\u003c/p>\n\u003cp>Busted, busted, busted. In one dish, she showed how false each of those assertions are. The dish was a curry called Indian Brown Beef Stew and it has only three spices in it, along with fresh garlic and ginger. \"Curry\" just means a dish with sauce, though some curries can be on the drier side too. The dish is oniony and satisfying. It takes a little over an hour to make, but most of that is unattended. Special skills required to make it? None. \u003c/p>\n\u003cp>Last night I made yet another recipe from the book, Spicy Eggplant with Tomatoes and I was struck by how forgiving Kahate is, she inspires her readers to take on her recipes and at the same time grants them wide berth to alter her recipes to their taste. I admit I skimped on the cayenne, but otherwise wouldn't suggest changing a thing. A perfect Summer dish when your kitchen is overflowing with tomatoes and eggplants, it makes for a great vegetarian or a light-on-meat meal. In fact, many of the dishes in her book are stir fry and \"one pot\" meals. There are also salads, rice dishes, and even a couple of desserts. \u003c/p>\n\u003cp>Kahate's recipes are not necessarily the kinds of things you'll find in restaurants and that's a good thing. Cook the way Indians cook at home and you'll discover how easy it is to integrate Indian flavors into your own kitchen. The book is filled with tips and tricks for getting the most out of your efforts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>An important lesson I learned from the book is that turmeric is not just for color. Fresh turmeric really does add an earthy flavor that is key to a myriad of dishes. Replace your turmeric with some fresh stuff and you'll see what I mean. After stocking up on the 5 spices--coriander seeds, cumin seeds, mustard seeds, ground cayenne and ground turmeric, you'll find the rest of the ingredients at any supermarket. Indian food doesn't mean a trip to an exotic market. Poof! Another myth busted.\u003c/p>\n\u003cp>\u003cb>Indian Brown Beef Stew\u003c/b>\u003c/p>\n\u003cp>This is what you would call an \"everyday\" meat curry in India. It's simple to put together but you'll need to simmer the beef for about an hour until tender. Indians accomplish this in approximately one-third that time with a pressure cooker--an indispensable tool in every Indian kitchen. If you have a pressure cooker you inherited from Grandma, dust it off and put it to work; this curry would be ready in a mere twenty minutes. If you favor carrots over potatoes, feel free to substitute them. \u003c/p>\n\u003cp>3 tablespoons canola oil\u003cbr>1 large yellow onion, finely chopped (about 2 cups)\u003cbr>2 tablespoons coriander seeds, finely ground \u003cbr>2 teaspoons finely grated garlic (about 4 large cloves)\u003cbr>1 teaspoon finely grated fresh ginger (about 2-inch piece)\u003cbr>1 teaspoon cayenne \u003cbr>1/2 teaspoon ground turmeric\u003cbr>1 pound beef sirloin, cut into 1-inch square pieces\u003cbr>2 cups water\u003cbr>1 1/2 teaspoons salt\u003cbr>2 large russet potatoes (about 1 pound), cut into 2-inch cubes\u003cbr>1 medium green serrano chile, cut lengthwise in quarters\u003cbr>1 tablespoon rice vinegar or apple cider vinegar\u003c/p>\n\u003cp>Heat the oil in a large stockpot and saute the onion until golden. Add the coriander, garlic, ginger, cayenne, and turmeric and stir over medium heat until browned, about 4 minutes. Deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits, if the mixture starts sticking to the bottom.\u003c/p>\n\u003cp>Add the beef and saute over medium heat until well browned, 5 to 10 minutes. Add the 2 cups water and salt and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 hour. Add the potatoes and chile and continue cooking until the beef and potatoes are tender, another 15 to 20 minutes. \u003c/p>\n\u003cp>Add the vinegar, simmer for an additional 2 minutes, and remove from the heat. Serve hot with crusty bread or steamed white rice.\u003c/p>\n\u003cp>Serves 4\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Recipe from 5 Spices, 50 Dishes, Simple Indian Recipes Using Five Common Spices by Ruta Kahate Photographs by Susie Cushner, Chronicle Books, 2007\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDruta.jpg\" alt=\"ruta kahate\">\u003cbr>Ruta Kahate is the Oakland-based author of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185342X/kqedorg-20\">5 Spices, 50 Dishes\u003c/a>\u003c/b>. She teaches popular Indian cooking classes and leads tours of India. Check out \u003cb>\u003ca href=\"http://www.rutaruta.com/\">Ruta's Indian Kitchen\u003c/a>\u003c/b> to learn more.\u003c/p>\n\u003cp>\u003cb>1. Which do you love the most, teaching classes, writing cookbooks or leading tours to India?\u003c/b>\u003cbr>Oh dear, tough one. I do enjoy all of them equally! Ten years ago when I questioned myself as to what I wanted to do in life, the answer was \"Indian food: research, teach, write and travel.\" And I am incredibly lucky to have fulfilled that dream!\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the idea to write a cookbook that features dishes with 5 spices?\u003c/b>\u003cbr>This cookbook was inspired by my students, many of whom simply didn't have the time to create elaborate Indian recipes requiring numerous spices and steps. I wanted to write a cookbook that would simplify Indian cooking without compromising on the taste. And since many Indians cook like this at home, it wasn't much of a stretch.\u003c/p>\n\u003cp>\u003cb>3. Did you consider including any other spices? If you had chosen 6 or 7 spices what would you have added?\u003c/b>\u003cbr>Actually, no. These five go together so well, any other selected at random would disrupt the harmony. \u003c/p>\n\u003cp>\u003cb>4. What are the biggest misconceptions about Indian food?\u003c/b>\u003cbr>That it HAS to be spicy. That it's greasy. \"Curry.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>5. How would you characterize the Indian food available in Bay Area restaurants?\u003c/b>\u003cbr>It's typical \"restaurant\" food i.e food that for generations has been served only in restaurants, like Tandoori chicken. But things are definitely changing and there is a crop of new places that's serving up more regional fare. \u003c/p>\n\u003cp>\u003cb>6. What are the most important techniques for students of Indian cuisine to learn?\u003c/b>\u003cbr>Tadka -- the technique of infusing hot oil or ghee with spices is one of the cornerstones of Indian cooking. And it is essential that one learns to do it just right. I've attempted to make it very straightforward in the book. There are others -- like, just how much to brown the onions for a curry, or how to toast spices correctly, but the tadka to me is foremost. \u003c/p>\n\u003cp>\u003cb>7. What's your favorite dish in the book?\u003c/b>\u003cbr>Another tough one, there's several. The Mild Fish Stew with Potatoes because it has one spice -- an Indian dish with ONE spice?! Thalipeeth -- because it showcases a different bread other than Naan. Crispy Okra Raita because I make okra haters into okra-lovers with it.... I could go on and pretty much I'd be at all 50! Just goes to show these 50 were really chosen with much care... so many things I want to convey to people with this collection. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Next week we'll have a review of Ruta's book and a recipe.\u003c/i>\u003c/p>\n\n",
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"description": "Ruta Kahate is the Oakland-based author of 5 Spices, 50 Dishes. She teaches popular Indian cooking classes and leads tours of India. Check out Ruta's Indian Kitchen to learn more. 1. Which do you love the most, teaching classes, writing cookbooks or leading tours to India?Oh dear, tough one. I do enjoy all of them",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDruta.jpg\" alt=\"ruta kahate\">\u003cbr>Ruta Kahate is the Oakland-based author of \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081185342X/kqedorg-20\">5 Spices, 50 Dishes\u003c/a>\u003c/b>. She teaches popular Indian cooking classes and leads tours of India. Check out \u003cb>\u003ca href=\"http://www.rutaruta.com/\">Ruta's Indian Kitchen\u003c/a>\u003c/b> to learn more.\u003c/p>\n\u003cp>\u003cb>1. Which do you love the most, teaching classes, writing cookbooks or leading tours to India?\u003c/b>\u003cbr>Oh dear, tough one. I do enjoy all of them equally! Ten years ago when I questioned myself as to what I wanted to do in life, the answer was \"Indian food: research, teach, write and travel.\" And I am incredibly lucky to have fulfilled that dream!\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the idea to write a cookbook that features dishes with 5 spices?\u003c/b>\u003cbr>This cookbook was inspired by my students, many of whom simply didn't have the time to create elaborate Indian recipes requiring numerous spices and steps. I wanted to write a cookbook that would simplify Indian cooking without compromising on the taste. And since many Indians cook like this at home, it wasn't much of a stretch.\u003c/p>\n\u003cp>\u003cb>3. Did you consider including any other spices? If you had chosen 6 or 7 spices what would you have added?\u003c/b>\u003cbr>Actually, no. These five go together so well, any other selected at random would disrupt the harmony. \u003c/p>\n\u003cp>\u003cb>4. What are the biggest misconceptions about Indian food?\u003c/b>\u003cbr>That it HAS to be spicy. That it's greasy. \"Curry.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>5. How would you characterize the Indian food available in Bay Area restaurants?\u003c/b>\u003cbr>It's typical \"restaurant\" food i.e food that for generations has been served only in restaurants, like Tandoori chicken. But things are definitely changing and there is a crop of new places that's serving up more regional fare. \u003c/p>\n\u003cp>\u003cb>6. What are the most important techniques for students of Indian cuisine to learn?\u003c/b>\u003cbr>Tadka -- the technique of infusing hot oil or ghee with spices is one of the cornerstones of Indian cooking. And it is essential that one learns to do it just right. I've attempted to make it very straightforward in the book. There are others -- like, just how much to brown the onions for a curry, or how to toast spices correctly, but the tadka to me is foremost. \u003c/p>\n\u003cp>\u003cb>7. What's your favorite dish in the book?\u003c/b>\u003cbr>Another tough one, there's several. The Mild Fish Stew with Potatoes because it has one spice -- an Indian dish with ONE spice?! Thalipeeth -- because it showcases a different bread other than Naan. Crispy Okra Raita because I make okra haters into okra-lovers with it.... I could go on and pretty much I'd be at all 50! Just goes to show these 50 were really chosen with much care... so many things I want to convey to people with this collection. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Next week we'll have a review of Ruta's book and a recipe.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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