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Archive for Fiery Food
Breakfast Buffet in Bengaluru
I made it fine into Bengaluru, although it was 2 AM before I got to the hotel and got settled. A few hours of refreshing sleep and I was ready to go!
Breakfast buffet is included in my room fee, and since it was dinnertime (according to my tummy) I was ready to try out a [...] Read more »
660 Curries: Two Great Dipping Sauces
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 »
Book Review: Raghavan Iyer’s “660 Curries: The Gateway to Indian Cooking”
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 »
The Gourmet Chile Pepper and Salsa Festival: Heat, Eats and Margarit-Ahs
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 »
Traveling to The Gourmet Chili Pepper and Salsa Festival in Fredericksburg, Texas
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 »
Chutneys Add Flavor to Whatever You’re Eating
India is the spice basket of the world, and they invented chutneys. (Hindi: chatni.) Needless to say, these delectable relishes can add flavor to almost any entrée you can imagine. From completely savory to sweet, chutneys almost always have a tongue-pleasing tingle. When they’re not downright hot, of course. They’re served with almost every meal [...] Read more »
Hellfire and Brimstone on Burn’em Up Thursday: Jamaican Brown Fish Stew, Hellfire Chicken
No, I’m not opening a branch of the Church of the Underground. However, I’m giving you plenty of advance warning: Today’s dishes are about as zesty-hot as they can get without being puréed Bhut Jolokias. Despite that, there’s more flavor here than you might assume.
I’ve gotten in the habit of posting fish & seafood dishes [...] Read more »
Malay Fish Curry and Achar
Most of us think of fish dishes as mild, with flavors that kiss the palate and linger like a first kiss: lemon, dill, parsley, cream and so on.
There’s another way to flavor fish: Hot curry. This one arrives on the tongue like a torrid but doomed love affair, full of heat and zest, leaving you [...] Read more »
