(Just one quick post and then we’ll be back to Iyer’s “660 Curries.” This post is in honor of my research team at Texas Lutheran University; it’s been a great summer!)
I’ve had salsas of all kinds over the years, growing up in Texas. I always enjoy the roasted ones the best. Some people don’t try [...] Read more »

Sauces abound in Indian cooking. Sauces for dipping, sauces for main courses, even sauces for dessert. What else could you expect from the culture that invented chutnies?
Raghavan Iyer’s “660 Curries” presents LOTS of tasty sauces in the Spice Blends and Pastes section.
Iyer’s selections run from very mild, chile-free assemblies of sweet and tart fruits to [...] Read more »

The End of the World is Upon Us; a Hospital Cook Wins “Next Food Network Star”: http://tinyurl.com/6hkezv #

Powered by Twitter Tools. Read more »

In my previous post I gave a condensed review of Raghavan Iyer’s “660 Curries,” my favorite cookbook this year (and it’s only half over!). In the next few posts I’ll present some of the recipes I found intriguing. I’ve also chosen items that taught me something.
Like all the garam masala blends listed in the chapter [...] Read more »

Any fan of the Chile Underground knows I love curry. I use Neelam Batra’s 1,000 Indian Recipes and Nancy McDermott’s The Curry Book as resources, as well as whatever I find in my travels to Asia. I was psyched when I saw that Ragha Iyer, IACP Teacher of the Year, would be releasing a book [...] Read more »

Coming to the Chile Underground Next Week: A Review of Iyer’s “660 Curries” and a week of curry dishes! #

Powered by Twitter Tools. Read more »

After the trek and detours mentioned in my previous post, we finally arrived at the Festival. I knew this wouldn’t be a big event (like maybe ZestFest ‘08), so I wasn’t worred about getting there early and leaving late; we reversed that, actually. With the beauteous & clever Paula Jo out on point (so I [...] Read more »

I attended the Gourmet Chili Pepper and Salsa Festival on Saturday, at Wildseed Farms in Fredericksburg, Texas. This is a small, mostly-vendor gathering, and it was hot! I mean the weather; it was 106 degrees F at two in the afternoon, with intense sun and no clouds.
Oh, the food, you ask? Lots of samples; more [...] Read more »