Monday, November 27, 2006

咖喱, kari, curry...the saga continues

Enough curry favoring , ok...ok . You all can have those curry premix and try it your way too!

Then the curry saga continues...

A combination of different spices makes Malaysian, Thai and Indian curries taste essentially quite different, though all similarly tickles your taste buds. Malaysian curries typically use coconut milk and a paste of turmeric, shallots, ginger, belacan (shrimp paste), chilis, garlic and tamarind(sometimes). Popular spices used in Indian curries include saffron, turmeric, ginger,coriander, cardamom, nutmeg, cinnamon, poppy seeds, caraway seeds, cumin seeds, garlic and cloves. Apart from the above mentioned spices, Thai curries will usually use lemon grass and/or basil.

Would you like some traditional Indian food? How does tandoori chicken, naan, goat curry sound? Turmeric Restaurant offers lunch buffet ($10.95 per person; ~$11.80 adding tax) with a spread of appetizers and entrees. We love dipping those naan in the curries. The curries and tandoori chicken goes well with the saffron rice too. When you are feeling hungry and yearn for some kind of spice in your life, give this a go! It's really worth it, when you are starving...

My 1st plate:

[Clockwise from the cucumber: Saffron rice, fish curry, goat curry(with bones),naan (below the goat curry), tandoori chicken, achari chicken, potato spinach cake, and makhari chicken(below the potato spinach cake]

My 2nd plate:

[Mixed vegetable curry topped over naan; and pea, cauliflower and potato dry curry]

3rd, 4th, 5th... with repeats of my favs...goat curry, mixed vegetable curry, makhari chicken. All of these goes well with naan and saffron rice. The tandoor chicken was also good, but since I have my naan, gonna choose dishes with gravies.

Another happy return to Turmeric !

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