#how to open cook native rice varieties

[dynamicsofthecity]

The Commodification of Koreatown and Benefits of Tourism: “Old” and “New” Style Restaurants

Suha Cho

“Old” vs “New”:

Out with the old and in with the new? Or if it isn’t broken, why fix it? These are the questions asked when looking at the restaurants Koreatown, Los Angeles has to offer. From traditional style dishes to Korean-Italian fusion, Koreatown now has restaurants with “new” and “old” style options. The restaurant highlighting Koreatown’s “old style” cooking or better labeled as Korean traditional style cooking is Mapo Kkak Doo Gee. Mapo is a hole-in-the-wall restaurant that serves Korean comfort food and classic dishes such as Bibimbap (Mixed rice) and Budae Jjigae (Army stew). Although the interior is small in size, with seating for only 30 people, their menu offers a wide variety of traditional dishes with 37 options in total. Each order comes with eight different side dishes or Banchan, which is a staple in Korean dining. The customers consist of mostly elderly Korean people, ages 40 and up, and the workers are all Korean immigrants as well. With all factors included, this restaurant has many aspects within its interior, exterior, plating, and design that categorize under the traditional Korean style. The restaurant that represents a “newer” style of Korean cuisine within Koreatown is called Hanchic. Hanchic is a Korean-Italian fusion restaurant that serves dishes inspired by Korean and Italian recipes combined, with menu options ranging from Bolognese Mandu and Bulgogi Risotto. The restaurant is fairly new, opening in September 2020 and opening indoor seating in early March 2021. Similar to Mapo, Hanchic has seating for around 30 people but has seasonal menus that include their popular dishes year-round. Their demographic consist of the younger generation along with non-Korean individuals, fitting under the category of “new” style Korean cuisine.

Commodification and Tourism:

Despite the differences in style, both restaurants can be seen commodifying their cultural space, marketing within their diversity, and benefiting from the tourist industry. Looking at Aytar and Rath’s writing called “The Transformation of Ethnic Neighbourhoods into places Leisure and Consumption,” the writers focus on tourism and its inclusive benefits, offering job opportunities to a wide range of people within the community. This includes natives, immigrants, skilled, and unskilled, males, and females. However, they emphasize that not every individual involved in the tourism industry is automatically benefiting from this business, considering its high risks. Relating back to Mapo Kkak Doo Gee and Hanchic, the difference in style between the two restaurants and the gap in customer demographic affect the way each of them make business. For example, in an article called “A tale of two Koreatowns: Hip spots thrive while older businesses struggle amid Omicron” by Jeong Park, Mapo Kkak Doo Gee is mentioned for their struggles during COVID; “‘The cost of ingredients is also going up. But raising prices is difficult when customers are already staying away,’ said Beak of Mapo Kkak Doo Gee.” On the other hand, Hanchic took advantage of the COVID situation and signed a lease for their restaurant, later popularizing it all over social media. The owners of Hanchic have been putting the benefits of tourism to use, attracting tourists to Koreatown through social media, using the slogan “not so traditional Korean,” and using fusion-style dishes to attract non-Korean customers. In an article called “Hanchic: Where Bouillabaise meets Bulgogi” by Hadley Tomicki, the owner explains, “I wanted to portray Korean flavors in an aspect where I can meet in the middle with people that don’t know Korean food.”

Fusion and Gentrification of Asian Cuisine:

The topic of fusion restaurants, however, brings in concerns that authors Aytar and Rath mention in their writing about how immigrants are not always on board with the transformation of their space turning into tourist attractions, considering many of the shops could have been established with the intention of catering to the needs of the in-group only. The owners of Mapo Kkak Doo Gee are immigrants from Korea, while the owners of Hanchic were born here in the U.S. While Mapo uses traditional Korean styles and can attract Korean people along with tourists looking for authentic flavor, Hanchic’s fusion may attract more tourists rather than people within the community. This also brings into question the topic of fusion restaurants and the act of gentrification within cultural cuisine. In an article called “The Gentrification of Asian Cuisine,” the authors Katherine Ly and Manisha Wanniappa talk about the rise in popularity of Asian cuisine through social media. They emphasize the white-washing of Asian foods through Westernized Asian dishes, fusion restaurants, and food trends. However, the article fails to mention the question of whether or not Asian fusion restaurants owned by Asian people, are partaking in an act of gentrification of Asian cuisine. Or is this considered a way in which they are using recipes authentic to an Asian style of cooking and adding a twist? If so, who then are they trying to appeal to when serving fusion dishes, and does it positively or negatively affect the cultural space within the community? Despite these aspects, Mapo Kkak Doo Gee and Hanchic are both commodifying their cultural space in different ways with the benefits of tourism within Koreatown, Los Angeles.

[onenettvchannel]

FLASH REPORT: American Variety and Veteran YouTuber 'IShowSpeed' reportedly rates Uncle Roger's EFR dish in a newly-opened restaurant in Malaysia during his South East Asia tour

(Written by Anne Savisa Boonchuy / Asia Stringer News Correspondent of Disney XD News and Herpetologist of AotP)

KUALA LUMPUR, MALAYSIA -- An Ohio-native veteran and variety YouTuber 'Mr. Darren Jason Watkins Jr.', also known as 'IShowSpeed', knowingly for his dynamic and engaging content on his video-sharing platform (owned by Google's Alphabet) has made the newly-opened Chinese-Malaysian stand-up born comedian in the person of 'Mr. Nigel Ng', famously known as 'Uncle Roger', fall into surprise when he gave a visit to Mr. Roger's fried rice restaurant. This occurred at the 7th Floor of Pavilion KL, one of the major shopping malls near Bukit Bintang in Kuala Lumpur, Malaysia last Tuesday night (September 17th, 2024 -- Malaysia local time).

'IShowSpeed', who has embarked on a South East Asia tour, went into the restaurant so quickly that is caused temporary lockdown of the restaurant. This was the safety measure, although quite stringent, to handle the sea of teeming multitudes that had assembled just to get a view of this YouTube sensation from America. However, a woman met him in person, and was under overcrowding stress in human health. Such as that, she might be fainted in public, in front of over 300,000 LIVE viewers on YouTube, as she was not receiving adequate oxygen flow to the brain on partial loss of consciousness. Even during the lockdown, the restaurant in the mall was still open to its regular diner point.

For those who may not have heard of it from either side, Egg Fried Rice (EFR) is a staple that was first found in China, during the Sui Dynasty, in the year 589 to 618 Anno Domini (AD) or 'Year of the Lord'. It is prepared by frying cooked rice with eggs, vegetables and sometime with meat or seafood. Very easy, simple and flexible, leftover rice can be easily made into a delicious meal. The trick to the ideal fried egg rice lies in the leftover rice which has dried overnight. It's not likely to clump up when cooked in the frying with eggs and vegetables.

Similar to EFR, Mi Goreng is an Indo-Malaysian fried noodle dish. While the two dishes need stir-frying, the only difference between the two is that Mi Goreng uses noodles instead of rice and often comprises a combination of vegetables, eggs, and proteins in it, such as chicken, shrimp or tofu. Such flavors in Mi Goreng are accompanied by sweet soy sauce (kecap manis), sambal (chili paste) and other seasonings that give the dish a sweet and savory flavor with a slightly spicy taste. In contrast, EFR has a more subtle flavor profile often seasoned with soy sauce, oyster sauce and aromatics like garlic & onions.

And lastly… Nigel Ng, famously known as Uncle Roger is a 33 y/o Chinese-Malaysian stand-up comedian and YouTube personality. Born in Kuala Lumpur, Malaysia; Mr. Roger moved to the United States of America (U.S.A.) for a college education at Northwestern University (NU) in Illinois state, where he had previously graduated in engineering. After graduation, he worked as a data scientist before venturing into comedy.

He plays his comedic persona 'Uncle Roger', while parlaying criticism over cooking videos, particularly those on Asian food. He went viral when comments regarding cooking techniques were pure sarcasm, but there is one funny video that stands out -- the one wherein he criticized how the 'BBC Food' wrongfully prepared egg fried rice in July 2020. Through this character, many people around the world found interest in his content which he posts on a successful YouTube channel wherein he collaborates with various chefs and food personalities such as the 'Lumpia Queen' who goes by the name 'Ms. Abigail Marquez' in our country.

Besides that, Mr. Roger recently entered into the world of culinary delicacies with his own restaurant, serving fried rice here in Malaysia last Wednesday (September 11, 2024). Today, he travels from India and granted his virtual nod to allow 'IShowSpeed' from the Ohio state to have dinner in from a video call from their manager's smartphone, despite its craziness of the overwhelming crowd for those people who would not be dining. It adds a lot of drama that evening.

The highlight of the night was IShowSpeed's tasting of Uncle Roger's signature 'Egg Fried Rice'. The male YouTuber idol reportedly rated the dish a remarkable 9 out of 10, praising it as an excellent choice for either breakfast, dinner, or both.

This unexpected encounter between two internet sensations has not only delighted fans but also highlighted the global appeal of Asian cuisine. IShowSpeed's enthusiastic rating of Uncle Roger's EFR demonstrates the dish's universal appeal and the success of Nigel Ng's venture into the restaurant business.

As IShowSpeed continues his tour in South East Asia, this indeed is a memorable stop in Kuala Lumpur, as he has been speaking to the great power of food to bring people together across cultures and continents. Fans are eager to wait for that fascinating destination and culinary adventure in IShowSpeed's journey through the continental country.

SCREENGRAB COURTESY: IShowSpeed via YT LIVE VIDEO

SOURCE: *https://www.youtube.com/watch?v=Ws9hCaDuUWQ [Referenced YT LIVE VIDEO via IShowSpeed] *https://gempak.com/rojakdaily/lifestyle/fuiyoh-heres-what-you-can-expect-uncle-rogers-new-restaurant-located-pavilion-kl-91574 [Referenced News Article via RojakDaily] *https://cnalifestyle.channelnewsasia.com/trending/uncle-roger-fuiyoh-restaurant-pavillion-kuala-lumpur-malaysia-407526 [Referenced News Article via Channel News Asia] *https://www.lifestyleasia.com/kl/dining/reviews/uncle-roger-restaurant-review/ [Referenced Editorial Article via Lifestyle Asia] *https://imhungryforthat.com/uncle-roger-fried-rice-recipe/ [Referenced Cooking Blog Article via I'm Hungry For That - Magazine News Bureau] *https://en.wikipedia.org/wiki/Nigel_Ng *https://www.scmp.com/magazines/style/celebrity/article/3117833/real-uncle-roger-who-malaysian-comedian-nigel-ng-behind [Referenced News Article via South China Morning Post] *https://www.nst.com.my/news/nst-viral/2024/09/1106954/nstviral-ishowspeed-mobbed-fans-malaysia-hails-it-number-one-stopover [Referenced News Article via New Straits Times] *https://en.wikipedia.org/wiki/Fried_rice *https://maddysavenue.com/indonesian-mie-goreng-recipe/ [Referenced Cooking Blog Article via Maddy's Avenue] *https://takestwoeggs.com/mie-goreng/ [Referenced Cooking Blog Article via Takes 2 Eggs - Magazine News Bureau] *https://www.eatingchina.com/articles/origin-of-fried-rice.htm [Referenced Cooking Blog Article via Eating China] *https://auntieemily.com/ancient-chinese-egg-fried-rice/ [Referenced Cooking Blog Article via Auntie Emily News Bureau] and *https://dish.co.nz/recipes/chicken-mee-goreng-crispy-fried-eggs [Referenced Cooking Blog Article via Dish New Zealand]

-- OneNETnews Online Publication Team

[matriarchsdevotee-archive]

This is a free space anon! Pick five of your favorite options from the culture meme to talk about :3

Culture asks - Accepting like Hell

is there an ingredient traditionally used for multiple dishes?

Most main dishes will incorporate dried or fresh saffina, a native herb, in some capacity. Saffina bread, saffina rice, saffina-braised mutton and game, there's even a specific kind of kumir that's flavored with Saffina. The last one is the most perplexing, because saffina is notoriously spicy in the smallest amounts. When the Gerudo nation opened to trade later in its timeline, saffina became a major staple crop, since it can grow almost anywhere in the desert, and because the Gorons valued it for its use in their own cooking. When an ingredient is hot enough that a golem-tribe uses it to season rocks, you can assume it's an intense ingredient. More than a few passing Hylians have assumed they were poisoned when first given Gerudo cooking, which has led credence to the myth among Hylians that even friendly Gerudo will try to kill travelers.

There are actually several dozen varieties of saffina, each with slightly different intensities and underlying flavor. Nabooru favors blue and purple saffinas, which are less hot up front, but burn slowly on the aftertaste. 

does my muse enjoy wearing their traditional outfits?

To a degree. Nabooru appreciates her day-to-day clothes, since they're practical and provide the appropriate support for the ridiculous temperature extremes. The jewels Gerudo wear are enchanted to enhance their cooling or heating abilities respectively, so even if it looks like they're thinly dressed, they're actually quite comfortable in both the heat and frigid nighttime temperatures. She doesn't really appreciate the ceremonial artifacts she wears for festivals and holidays, though. Nabooru dislikes being the center of attention, even if she's the one preparing things in the background. It's one of the reasons she was constantly asking for Ganondorf to stay at the fortress, rather than spend time in Hyrule - so long as he was around, he made a very elegant figurehead. As it stands, she often had to take his place in furs and fineries that were uncomfortable, generally unenchanted to deal with temperatures, and made her feel like a pretender. She especially hates the crown chieftains and kings wear, and refused to wear it even after Ganondorf's death or banishment, save when addressing Hyrulean nobles.

how many layers does a traditional outfit generally have?

The average Gerudo outfit for day-to-day wear has four layers; linen undergarments to protect against chafing, the first visible layer that may be worn separate from the rest of the outfit. This includes the sirwal, which are the loose pants which can be made from either gauze or silk, and the y'eli, the halter-top that may include cap-sleeves, but usually doesn't when worn alone. The next layer is armor, which consists of pauldrons, an arm guard over the dominant arm, and shin guards. Infantry or defensive armor also includes a chest piece, but Calvary does not, because most soldiers value mobility on horseback, and because Hyrule's archers are a very recent innovation and, generally, comically bested by Gerudo archers and spearwomen. The fourth layer is mostly worn at night or during travel, and is tailored so it can be worn over armor. It's worn for warmth and usually consists of a furred cape, a scarf over the mouth and eyes, leather gloves, and leather leg-wraps. Sometimes this layer is worn in pieces, or the cape is left out during travel, since it functions to keep sandstorms at bay as well as for warmth.

do most songs have vocals, or do they lean more instrumental?

Songs lean more vocal than they do instrumental, and there's an entire genre of vocal-only worship songs that are forbidden from having any accompanying instrumentation. There is some dance music that only incorporates instrumentation, usually relying on high and low flutes, a stringed instrument called a stirnal that resembles a mandolin, and an assortment of drums, but most music involves singing in some form. There is very little true choral music, though, as most songs are either solos, are made up of multiple solos, or are closer to chants when sung in a group than they are lyrical songs. There are many songs for different scenarios, ranging from works songs to keep rhythm among large groups to comedic ditties to worship music. A good portion of Gerudo comedy is actually call-and-response song, especially for children. When they're learning their alphabet, one of the most popular ways to teach little ones is to call out a common object or animal and have the response be a funny way to describe it that starts with the same letter - "Silly sword," "Higgledy horse," things like that. These games are set to a drum's beat so everyone keeps in time, and even as adults, there are adaptations of these games - usually as drinking games.

what is a superstition in my muse’s culture? 

There's a saying that "the wind whispers all secrets," which comes from an old wives' tale about the winds coming from the stars and therefore carrying messages from their ancestors. How much stock individual Gerudo put in this varies from person to person, obviously, but there are few who don't get paranoid when they hear their name, despite no one calling them. Some Gerudo seek this out on purpose, spending hours at a time far away from the rest of the tribe so they can commune better with the wind and spirits, but they seldom come up with anything intelligible.

what are the views on hospitality in my muse’s culture?

It's extremely complicated during Nabooru's time because of ongoing Gerudo/Hyrulean hostilities. The short answer is the expectation is to be open to any non-threatening group that seeks shelter. The long answer is that very, very seldom works in practice. There are so few traveling parties that come to the desert for anything short of espionage, it's a better bet to shoot first and ask questions later. There have been a few scant non-hylian parties in the past that have come through, and they're generally given safe passage and a few rations to send them on their way, and in the event that there's a group of Hylian traders that clearly aren't on war-orders (caravans with children, the sick, or elderly people) they also get sent through without too much trouble.

After Ganondorf's fall, they're less paranoid about outsiders and practice hospitality more freely. They still vet outsiders pretty cautiously and few are allowed in the walled fortress, but they often mingle with nomadic tribes and stay with them for days or even weeks before they continue their journey.

[kozutenshi]

"Hand me the coconut pieces love." His hand reached out in front of you as you followed Osamu. You watched him learn the Filipino delicacy carefully, the recipe flashed on his phone screen.

He felt your arms circle around him and he laughed, turning around to look at you. "I can't cook if you're latched on me like this bub." Your reply was muffled as you buried yourself in him. "Why not?" His scent filled your nose, his heartbeat pacing rapidly in his chest.

"The cook needs a helper too, you know? You also have to prepare the ingredients."

"You can do it though."

"It's different when you're the one doing it."

"It makes me happy seeing you with me here in my happy place." His cheeky smile warmed you up as he let you go. He taps your cheek with his finger, muttering an almost inaudible "cute" before turning back to his work to hide his red face. You smiled, pleased with what he said, and resumed your own task.

"I'll stay here as long as you want me to, then."

He froze at your statement, growing even more flustered.

"As long as i want to?"

"Yep! as long as you want me here with you, i'll be here!"

He was probably overreacting but his heart seized, the tears welling up in his eyes as he smiles and continues his work.

TUPIG

— A delicacy commonly cooked in banana leaves though it differs per town.

— A treat served to friends, relatives and Christmas carolers to wish them well in the coming New Year and give their thanks.

— Traditionally popular around Christmas but can be served as snacks in a normal day. It can even be bought on food stalls at the side of the road.

— A pastry from diket(a soft & oily variety of rice used for native sweets) cooked in coconut milk, molasses and sesame seeds. They also sometimes put in actual pieces of coconut.

He reeked badly of alcohol.

Atsumu scrunched his nose on the smell, supporting his twin as he stumbled into their shared apartment. Osamu had never been this wasted, at least as of he knew. He considered calling for Kita or Suna, but they might as well be sleeping.

He was sloppy in cleaning up Osamu's mess, but at least his twin was better. He groaned in his sleep before softly snoring, making Atsumu regret that he placed his twin in his bed. His eyes stung from being woken up early, 5:34 am to be exact, with a phone call.

Not really knowing what to do now, he thought of you and what happened the past month.

It started with a simple "misunderstanding" that had been resolved probably way too quickly. Interning in a diner for his course, Atsumu thought that it would be nice to drop by with you one night, but arrived at the wrong time. Osamu, covered in a light sheen of sweat, had his hair messed up, a girl on top of him as he tried to push her off. It was obvious, and you knew that, but the image was burned in your mind.

Next were the nightmares. It wasn't too bad, but the image of him with another company pushed your buttons. It wasn't Osamu's fault. It was no one's fault. But your trust to other people had been lessened, and Atsumu found himself accompanying you every night at the diner. It benefitted him, as he learned more about you, and your relationship with Osamu, but he found his twin in a leash.

Osamu was being choked.

Atsumu had seen it, but as he found himself stopping the two of you from fighting, he knew he made a mistake of not doing anything beforehand.

Maybe getting a little booze really hits different sometimes.

He found you leaving the apartment immediately that night, tears overflowing just like Osamu, and it was too late.

He hadn't seen you ever since, and Osamu had finished his internship with an empty space in his heart.

Maybe it would be so much easier if you were here.

Atsumu was no fool. He knew that his twin loved you enough to give everything he had for you. His finger found himself tapping your number in his screen, the call button open for him to press, until he found himself looking at another face.

"'Samu! Don't scare me like that!"

"You're terrified of my face?"

"Yes!"

"... We share the same face."

"Well not now! You look so dead."

He sighed as he tried to push Osamu to his own room but his twin didn't budge. Instead, his gray-haired twin looks away and tugged his wrist to catch his attention. "'Tsumu, am i going to lose her?"

He felt himself break. How was he supposed to know? It was your relationship. He was just an onlooker. He ruffled his twin's hair, gazing at him sadly. "How am I supposed to know? I'm the idiot here." It made his twin chuckle and lean on his shoulder. "Damn right."

"You're supposed to say I'm not, stupid."

"Oh.. but I don't want to lie."

"On second thought, I hate you."

A few minutes later, Osamu had gone to sleep and Atsumu dialed your number.

The call was unexpected, making you even more nervous as you arrived at a familiar doorstep hours later. Has anything changed since you last came here? Shame flooded you, and you found yourself teary-eyed as you knocked on their door.

"Good morning 'Tsumu."

His smile and embrace was warm as he welcomed you into their flat. "Good morning n/n!" His face fell as he detached himself from you with a pout when you didn't respond to his hug. "Damn, don't act so cold around me please. I ain't yer ex here." You chuckled at his pettiness. "I'm just not sure how to act." Nodding, he muttered a small "understandable." before putting his essentials in his bag.

Looking around, the place looks tidied up but there was something missing. Despite the enchanting feel of the kitchen with the sun shining brightly through the window, it felt empty.

"He hasn't used the kitchen for a month, if you're wondering." You gulped down the guilt as you looked over to the sound of Atsumu's keys. "I'm heading out for practice. Thank you for this, n/n." You nodded and got to cooking, carefully handling everything to not create unnecessary noise.

He groggily made his way to the smell of food, wondering if Atsumu finally decided to learn how to cook properly.

Only to find you, sleeping peacefully, your head on the kitchen counter.

With all his remaining strength, he tried to lift you, only for you to wake up. "You're awake." He looks down at you in his arms before looking away. You rubbed your eyes as you easily moved out of his reach, the disappearance of your comforting warmth making him deflate. The sound of utensils and the soup being poured filled the tense atmosphere of the kitchen, none of you knowing what to say.

"Why—"

"Why—"

The two of you locked eyes briefly before you placed the soup and decided to distract yourself through looking down and fidgeting with your fingers. He notes the gesture mentally, before he sighed. "You go first."

"Why are you sick?"

"I went drinking with some classmates. Why are you here?"

"Atsumu had to go out and he called me here. Why did you go home so late?"

"Well, if I'm honest, I don't remember. I just know I blacked out and then the place was closing so.. I think you get it. Why are you asking?"

"Just.. curious."

Just like that, the atmosphere went back to being awkward as he silently sipped some of the soup. He had a satisfied look on his face, making your face warm. "I- Is the soup good?" He smiled at you and nodded, the shine in his eyes evident. "Better than before." You both froze at his comment as he turned away. "Sorry that wasn't.." He knew he couldn't take back the words. He found his eyes straying back to your hand slowly, hesitantly, reaching for his. He mindlessly took it under his palm, his heat slightly stinging your hands. "You're still too warm."

"Maybe I need a little bit more TLC."

"Yeah. Maybe-"

Your heartbeat pounded loudly as you realized what he was talking about but he was already laughing at your slip. "You really fell for it." Out of embarrassment, you withdrew your hand from his, fidgeting. "It's not funny." Your angry pout only made him laugh even more, tapping your cheek before wheezing a small "cute" in between his laughter.

Somehow it felt familiar as you also started smiling at the sight. It made him stop, drawing near your face. "I finally made you smile." Your face warmed even more as he pecked your lips. "Oh wait. I'm sick. Sorry."

You still haven't processed what he did when he stood up and carried his bowl to the sink, the said ill person about to wash it.

"Wait. I'll do it."

"Nah. I can do it."

"I know but.. I want to make it up to you."

He froze at your statement before chuckling. "What do you mean?"

"I messed up on our last fight. And I didn't notice it. So I wanna make it up to you."

"Isn't it.. Isn't it both our fault?"

"... I mean.. but.."

"Exactly. You cooked today so I'm cleaning the dishes."

He proceeded into cleaning them, humming under his breath. You only looked at his broad back, the muscles slightly moving under his shirt and the apron is tied loosely around his waist.

Like the other times the two of you shared the kitchen, your safe space.

Before you know it, your hands were around him, making him freeze like a statue. "I'm sorry." And though what you did was probably one of the most toxic things you can do, you found yourself being pressed close to his chest as he faced you, a fond smile on his face. "I'm sorry too, love."

"Let's cook tupig together when I'm not sick anymore, yeah?"

You squeezed him as you nodded, making him laugh at the gesture but returning it.

FARERS: @akasuns @doodleniella @kenmakodzu @lyzzklm @mfcassandra @oikaw-ugh @seijohlogy @thesecondapplepienation

happy new year to all of you reading this kith xx

[ceoofthehobos]

Perth Waterfowl a Culinary Guide

 By Bob Arnesen

 Due to the protected status of native waterfowl many comments in this article have been assumed by context clues

 The Perth and southwest region of Western Australia boast a rich avian biodiversity.  Due to the regions abundance of lakes, swamps and intermittent wetlands the variety of endemic and migratory shorebirds and waterfowl is particularly pronounced. This profusion naturally leads one to contemplate the diversity of duck and duck-adjacent culinary offerings of the region. So let us take a journey through this gastronomic landscape, assessing its intricacies and (pardon the pun) depths.

 It would only be natural to start with the rather familiar culinary offering that is the humble duck. However the many species of duck found in the region provide a surprisingly diverse offering to the inquisitive palate. The ubiquitous Pacific Black Duck, found on every pond, provides a sound entry point to the ducks of Perth. The taste of this particular duck varies greatly dependent on diet and location. Therefore this duck is recommended for smoking, thus the Pacific Black is best enjoyed as part of a vibrant salad or smoked, dried and then shaved as part of a cheese or antipasto platter. The Australian Shoveler is an acquired taste, due to its diet of crustaceans sifted out of muddy substrates. The flavour of this duck is far more subtle than its salt water tolerant cousins but the hint of muddy flavour may be divisive. It is best served super fresh, flash fried so it’s still rare and sliced very thinly, pairs well with stone fruit. The Australian Shellduck as one of the larger species is particularly suited to roasting. Females are fine to eat year round but males should not be consumed during mating season until ducklings have fledged as the meat will be unpalatable. Try flavouring this duck with mandarin, star anise, liquorice, fennel and glaze with dark soy. Wood Duck chicks are especially savoured as adult specimens tend to be incredibly tough.  

 Due to the colonial past of Australia it is inscribed in law that all swans are property of the monarch. Therefore the taste and preparation of the state bird the Black Swan is relatively unknown. Fortunately I have it on good authority that on the Queens last visit Prince Philip insisted on having Black Swan served as part of a royal function. One guest confided in me that it tasted muddy, salty and fishy and although served with sour cream emulsion on a crisp flatbread and paired with a sharp sweet sherry it was far from a highlight of the banquet.    

Considered a delicacy in Siberia on the other end of their migratory route, Sandpipers, Plovers and other small migratory shorebirds are seldom consumed in south Western Australia. The delicate flesh of these small shore birds is subtle and sweet but due to their size impractical as a food source, and in my personal opinion there are too many small bones to be worth the trouble.

 The mighty bin chook, the Ibis, particularly the White or Sacred Ibis may be, counter to intuition, the tastiest of Perth waterfowl. This nickname has severely reduced the demand of Ibis resulting in a reduction in poaching and a subsequence population explosion. The irony however doesn’t end there as in this authors opinion poaching would be the best method for preparing this bird. Ibis can then be served hot or cold with rice cooked in retained poaching liquid in a fashion akin to Hainanese chicken.

 Smaller fowl such as Eurasian Coot and Grebes should definitely not be overlooked. Despite their small size they can be rather meaty principally on the breast and thigh. Furthermore they can be quartered or cooked whole presenting like a large water quail. These species are especially suited to curries of both Indian and south east Asian styles. Thai Green Hoary-Headed Grebe should absolutely be on every epicureans bucket list.

 Diving ducks like the Musk Duck, Pink-eared Duck, Freckled Duck, Blue-billed Duck and the Hardhead are particularly fatty under the skin and at the tail. This attribute makes them perfect for Pekin style BBQ duck; I can guarantee that nowhere in all of china will you find crispier skin then a well-cooked BBQ Blue-billed Duck. Moreover if you’re looking for an easier do at home option these species lend themselves well to twice (or even thrice) cooked crispy fried duck, for this you will want very big flavours in your master stock like star anise, cinnamon, ginger, garlic and fennel.

 Here is where we will end this gastronomic journey, hopefully your eyes have been opened to the vast array of culinary and avian opportunities the Perth and south-western Australian region has to offer. This investigation has been far from exhaustive, hopefully allowing future visits to consider the cookery of Crakes and Rails and Water Hens and how a beak to tail approach to Egret and Herons can so very rewarding.

[sworn-unbeliever]

05 - Matter of Fact

((Some Shadowbringers spoilers! Taking a break from the battoru stuff. Joey is my lalafell main and staple character everywhere. He has a barely-updated Tumblr at @without-school-or-style.))

wc: 2,132

Lakeland. Hardly a place to call a fun place for training and a campsite, let alone picnic, but those naysayers were not Teremy. And Joey, who followed Teremy out of mission and obligation. As Joey watched Teremy practice the usual martial arts and swordsmanship drills first thing in the morning, the lalafell mused various thoughts in his journal. Just watching the miqo’te acted as enough of a reminder of things that had happened. Beside Joey, a stone pot bubbled away merrily and a pan of vegetables and fish began to heat up.

A month had passed since the nephew and I started travelling through Norvrant together.

Joey made a side note to say that ‘the nephew’ nickname came from Teremy being raised by his aunt. Or perhaps as a reminder of a cartoonish hippo asking everyone in the vicinity if they wanted to see pictures of her nephew. Teremy seemed like that kind of person of whom people close to him would want to share pictures of him whether he’d like it or not.

Since our journeys started, we’ve traveled to Eulmore, Amh Araeng, and now we’re in Lakeland. We’ve had many adventures together! We witnessed the stark difference between the abject poverty of Gatetown’s slums compared to the splendor of Eulmore proper. The way people struggle to survive all over the world, but especially pronounced Amh Araeng. And we’ve just fought a lightwarden and brought back the night in Lakeland proper.

But since this was morning, Joey had plenty of light to write in. As well, watching the nephew’s steady morning routine.

The nephew’s training is going well as expected. He has showered me with many questions, sometimes very hyper-specific questions about certain scenarios. I didn’t expect that! I thought he’d be the kind of person to be all eh who cares let’s just go and do the thing. He really wants to understand what he’s doing, and he also learns very quickly. Sometimes frighteningly so. I can’t really keep up with him thanks to my low stamina and all… Does he really need my help? I feel like I’m just there to keep him company most of the time.

Joey watched Teremy move on to another set of drills. ‘But he works hard every day for what he does. It’s hard to resent him for that.’

Still, traveling with him has been a lot of fun. Aside from his training routine which even that has its own variables, every day has been an adventure. I never know what to expect.

The pan of fish and vegetables began to sizzle, both from the heat and to symbolize Joey’s drop of mood.

Except food.

I made the mistake of letting the nephew make his own food because he claims to be a picky eater. I should be grateful that he’s cooking for the both of us… and I have been helping to gather ingredients every day. But every day has been nothing more than fish, rice, steamed vegetables. Fish, rice, steamed vegetables.

Fish, rice, steamed vegetables.

Fish, rice, steamed vegetables.

Joey’s voice muttered with his scrawl, both his voice and his quill growing louder with each reiteration.

Fish, rice, steamed vegetables.

Fish, rice, steamed vegetables.

Fish, rice, steamed vegetables....

* * *

“MOU!!”

Teremy looked up from his food, his eyes slightly widened. “What…?”

The miqo’te and the lalafell now enjoyed a hearty breakfast. Drills done, breakfast made, now time to eat. Teremy looked at Joey with honest shock. Up until now the lalafell had never complained once about the food. Where did this all come from?

“Every day has been the same thing!” said Joey. “Fish, rice, vegetables--”

Teremy blinked. “Today’s grilled bream. Yesterday we had baked megapiranha and the day before that--”

“I mean, something new. Something exciting! Every day is the same fish, rice, steamed vegetables. As a matter of fact, that’s all we’ve had since we started travelling together.”

Exhaling, Teremy reached into his bag. “So spoiled. Here. Sodium.” From his bag, he procured some rock salt, of which he somehow had found time to grind at some point in life, and sprinkled a pinch over Joey’s vegetables.

Joey stirred up the salt in the vegetables and took a bite. “Mm! That’s good. Thank you!” He paused. “WAIT A MINUTE! That’s not the point! THE POINT IS--”

Teremy chuckled. Joey glowered. That miqo’te jerk thought he was so funny.

“--all this lack of variety is hurting my delicate culinarian sensibilities. Here, let me make lunch today. I’ll make something nice that both of us can enjoy. I used to make meals back at Fortunes & Fancies. This is no big deal to me.”

“Er, sure. Go for it.” Teremy scratched the back of his head. 

With his bowl of food on his lap, Joey threw his arms up in the air and beamed a broad smile like only a lalafell could. “Yeah! Thank you!” Quickly eating the rest of his food, he put aside the dishes and pulled out a handmade book and quill. Excitedly, like a small child, his red eyes sparkled. “So tell me what kinds of foods do you like? Besides the fish and the rice and the vegetables. What kind of foods don’t you like? Any allergies? Any preferences?”

Teremy’s eyes remained widened, as though unaccustomed to people asking him about himself. “I, ah, I’m… not a big fan of super greasy foods. My brother likes that more than me. But I’m not opposed to trying anything at least once.”

“Any kind of meat?”

“Any.”

As Joey wrote down his notes, he couldn’t help but notice Teremy looking down, the miqo’te’s face slightly forlorn. “All this time, I had no idea all this fish caused you such trauma. Want a hug?”

“Haw haw haw. Very funny.” Joey exhaled. “It’s not that, I… I’m just venting about something stupid. I like the fish. And besides, why fish anyway? Because it’s healthy?”

“That and…” Teremy looked down at his now empty dish. Closing his eyes, he smiled softly. “Because I’m reminded of home.”

“Home?” Joey repeated, tilting his head.

“Kugane,” said Teremy. “I know, not a lot of miqo’te there. Born in the lands but not of blood. All that spiel and fun shit.”

“Oh, no… I’m just happy to hear you talk about yourself.” Joey waved his hands.

Once again, Teremy looked back at Joey with wide eyes. ‘He’s really not used to people asking about him?’ Joey wondered. After a few moments, as though collecting his thoughts, Teremy spoke again.

“My… parents... ran a combination fish mart and restaurant. Fish for the people who like to make food, restaurant for the lazy. Made a modest living and all. Of course, Useless Tia--that’s what Jer and I called our ‘father’--left it up to my brother and I to actually get the fish. Our labor, his fortune. That’s how things worked within the family.” He rolled his eyes. “Even then… I can’t speak for how Jer felt, but for me, spending time with my brother and my aunt were the happiest times I had in childhood. Going fishing, beating up bandits… heh, one time, Useless Tia even pitted us against each other. Whoever caught the biggest fish ate dinner. Hah, joke’s on him. We both caught a fish and said we both did. Then Jer and I had a nice shrimp dinner at our aunt’s.”

Teremy paused.

“... sorry. Getting caught up in nostalgia like that. I’m just a sentimental fool.”

Joey shook his head. “No, not at all. Your memories and past are important to you. They give you a sense of belonging, don’t they?”

Teremy looked to the side. “... guess they do. Never thought about it that way.”

Campfire doused, dishes washed and put away in storage, Teremy stood and stretched.

“More training already? You just ate,” said Joey. He figured that Teremy had finished talking and wanted to quickly cover up his moment of vulnerability.

“After a break.” Teremy winked as he raised an arm over his head. “How about you?”

“I, ah, I’m going to plan lunch. You’ll be okay when I’ve left to get ingredients?”

Teremy beat his chest with the thumb side of his closed fist. “Surprisingly, I’m a big boy. I can take care of myself.”

Joey made a face. “All right. We’ll reconvene here at Brick around lunch time.”

“Sounds like a plan.”

* * *

Despite still being connected by linkpearl in case something happened, all Joey really heard on his end were various pants and grunts from Teremy’s usual after breakfast training. That gave Joey some time to come up with a menu. While perched on his flying chair, Joey scoured through his list of books and master books as to what he could possibly come up with.

‘He likes healthy food. He doesn’t like anything greasy, so fried is out. Baked seems okay.’ Joey thought. ‘His idea of a treat is sodium, which means he must secretly like salty foods. Makes sense with how much he sweats all day. Hmm. What’s local around this area. Grilled rail? I’d have to go to Ahm Araeng for that. Or how about…’

Joey’s mind wandered to Teremy’s conversation about the miqo’te’s childhood in his native Kugane. Joey had spent a spell or two there, if just to learn about the local foods. Joey thought of Teremy’s soft expression, the gentle way he spoke of his home and his childhood...

‘He misses his home, doesn’t he? Maybe some local foods from Kugane. Let’s see what I have onhand. It’s not like I can get back to the Source anytime soon…’

* * *

As promised, Teremy and Joey reconvened at the campsite. The miqo’te looked doused in water--most likely to quickly wash off all his sweat. When Teremy arrived, he saw Joey already at the campsite, beaming from ear to ear. Laid in front of him were various dishes Joey had created, all steaming as though Joey had just finished cooking.

“Ta-da!” Joey opened his arms wide. “I made a compromise kind of meal. Here’s the rice, the steamed vegetables… and on this side we have grilled rail steak made with local ingredients, and--”

“--Miso dengaku.” Teremy finished the sentence.

The miqo’te took his time to inhale the sweet scent of food. He had to admit, the smell alone was enough to send his stomach growling. Miso glazed tofu and eggplant. Just like home.

“I had to improvise with whatever I had on hand.” Joey explained. “I had some tofu, miso paste and cooking sake onhand, but the rest of it I had to improvise. I didn’t have any daikon radishes on me. Sorry. Still, I tried my best to recreate the recipe.”

Teremy sat down and scooped up some rice and vegetables into a bowl. A sudden flood of emotions tided him over and washed away anything he wanted to say. He instantly reached for the tofu. As he did so, Joey held up a plate of the grilled rail with both hands.

“Here! Try some of this. Hope you like it!”

Joey’s wide smile turned into a smaller, nervous one as Teremy ate the piece of tofu. Then gently cut a piece of rail for himself--Joey noting how properly Teremy held the steak knife and fork in his hands--and Joey pressed his fingers together.

“How is it?” Joey asked slowly.

Teremy chewed thoughtfully and slowly. He stared not at anything in particular in the distance, as though he was looking at a place far back into the First. Once he swallowed, he closed his eyes. “You could spoil me on this.” He smiled.

Joey’s face light up. He smiled brightly. “I’m glad!”

Now with Teremy’s taste buds giving the thumbs up, Joey dished out his own food. The next few moments, the two sat in amicable silence with nothing but the taste of delicious food filling their stomachs. Joey had to admit that he liked watching Teremy eat up, as though doing so was validation in its own way.

Once Teremy finished eating, he put his dishes on his lap. “All right, Joey, you win. From now on, you make food. Then we can call it even.”

“Okay! … wait, even…” Joey looked up and muttered to himself as he counted on his stubby lalafell fingers. “Wait a minute, how is this fair? I’m here helping you do that training stuff and traveling and all I got is following you around-”

“Fair is fair.” Teremy chuckled.

“Hey! Jerk! Meanie!”

“C’mon, you can insult better than that, lightweight.”

Joey didn’t even see Teremy’s arm move, but the next thing the lalafell knew, he saw Teremy’s finger on his own nose. “ACK!! MM!” Joey brushed off Teremy’s hand and his nose.

But Joey couldn’t stay mad at Teremy for too long. After all, how could he stay mad when he heard Teremy laughing so happily?

[mauaquino]

Winter Experience in Armenia

Another checked off my bucket list!

14 February 2020

Armenia is the perfect destination for someone who's dreaming of snow just like me. Aside from its winter weather in February, Armenia has a lot to offer. Whether you want to explore a 3,000-year-old fortress, the old churches and monasteries or get a panoramic view of the city.

Another reason for you to visit this country is that it’s budget friendly! You get to enjoy their delicious food, great scenery for just around AMD1,500-3,000 per meal. 

How to get there

Armenia is just a 3-hour flight from Doha. Philippine passport holders can get a visa on arrival (gcc residents) or apply for E-Visa. The processing time for the visa is up to 3 working days when applying by E-VISA system.

More info: https://www.mfa.am/en/visa/

You will need a travel insurance which you can purchase online, we purchased Safetywing Travel Insurance for a minimum of 6 USD.

Getting a tour package is way cheaper and much easier than a diy tour as the places is a little far from the city centre. We used Pinoy Travel LLC. Hostel and Tours through Mr. Pancho. The package includes 4nights stay in the hostel with breakfast, 2days of group tour and Airport pick up. The hostel is located near Republic Square and walking distance to Vernissage souvenir markets.

​

Places to Visit in Armenia​

Mother of Armenia. This was the first place we headed to in Yerevan. The park has an amazing view over the city and Mount Ararat in the background. it's worth a visit to see the other parts of the park. the statue is very impressive a huge one, representing female personification of Armenia. There's also a museum in the base too. There wasn't a lot of English descriptions of the exhibits, but the photos speak for itself. We gave a small donation at the end. Outside the statue are various military vehicles (MiG jet, tank, rocket launchers etc). that you can go right up to.

Saghmosavank Monastery. The monastery itself is beautiful, but the setting around it, with the hills and the deep gorge make it truly stunning. Have a wander around the whole complex and enjoy the scenery. About 45 minutes away from Yerevan.

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Armenian Alphabet Monument. Certainly, unique and unusual. Not a lot to see although the carving of the letters of the Armenian alphabet was of some interest. Probably, if stopping, a few photos and 15 minutes would be sufficient.

Tsitsernakaberd Genocide Memorial Complex. Plan at least few hours to visit memorial monument and museum. The monument is located on a high hilltop overlooking the city. It's also the home of the internal flame. Walking toward the monument, you can see the gardens of trees planted by visiting official figures and the wall listing the cities that have disappeared during the Genocide. There's also a museum underground. I would recommend to check museum hours in advance - it is open from 11am to 4pm, and closed on Mondays

Republic Square is one of the most beautiful places in Armenia. The square sports a timeless façade with its oval roundabout and a section that features a pool and musical fountains. Around the square, one can find charming buildings built in neoclassical style, including famous landmarks like the National Art Gallery, the Central Post Office, the Government House, and the Ministry of Energy and Natural Resources.

Tsaghkadzor Ski Resort. As a native South East Asian the snow sites are very rare to me as there is no snow or winter in the Philippines. Coming here was actually a dream come true for me. The mountain was very stiff and getting there would require you to ride an open cable car, which I found a little bit scary but an adventure all the same. On the top of the mountain was full of snow. Make sure to wear your winter clothes, gloves, headgears. Temperature can be as low as 3 degrees down to – 9 degrees Celsius. And the experience is a must!

Sevanavank Monastery & Lake Sevan. A trip to Lake Sevan and the monastery is a mystery on your visit to Armenia. Need to climb steps to reach the monastery, but totally worth it, a photographer’s paradise!

Garni Temple. Replete with rich history and ancient secrets, visiting the historic village of Garni is something that no sane visitor would miss out on! An iconic masterpiece of Hellinistic architecture, the Garni Temple is the pagan temple of the Sun, and perhaps one of the best structural symbols of pre-Christian Armenia.

Geghard Monastery. Partly carved out of a mountain, and erected amidst towering cliffs, Armenia’s stunning Geghard monastery is hands down one of the best displays of medieval Armenian architecture. The monastery promises mind-boggling vistas of the surrounding Azat River gorge, making it one of best tourist spot in Armenia. What a timeless peaceful highlight in Armenia

Food

No matter where you are inside the city, you can be guaranteed to find a café, restaurant or snack bar. The restaurant scene in Yerevan offers everything from authentic local cuisine to international fare. Armenian cuisine has a large variety of richly flavoured dishes. Here are the restaurants to try based on our experience.

The Old House is a Caucasian Restaurant in Yerevan. We tried the Grilled Sterlet Fish that can be shared to 3-4 persons for 8,000amd, dumpling is delicious it costs 1,800amd. Rice is only 900amd. Steak is served hot for 4,800amd, roasted pork with potato for 2,300amd and bread for 600amd. Everything was fresh and tasty with reasonable price; the services and ambience is good.

Anchor Restaurante in Sevan. Good food and great view of the Lake. This restaurant is located beside the lake sevan. You can enjoy the nice view of lake sevan while having a meal. From window of the restaurant you can alsosee the view of Sevanavank Monastery from far. The food here are nice. Not much choice but enough to choose by tourist. You had to try the fish here. Very fresh and nice. The food costs an average of 7,200amd per person.

If you are looking for cheap restaurant to taste Armenian cusine, try the small restaurant next to the streets where you are staying. We found this restaurant named Sasnatun, luckily, they also have Georgian menu as we are craving for Khinkhali.

You might find their food salty, but I think it is the way of cooking of locals.

*Restaurant charge a 10% of the bill for service fee.

​

Shopping

If you’re looking for souvenirs during your visit to Yerevan, head to the Vernissage, a weekend open-air market located east of Republic Square. Here you’ll find everything from rugs, ref magnets, locally made bags and folk art to paintings and trinkets. There is also the art market, which is a wonderful opportunity to pick up works by local artists and artisans. It is a good place to purchase souvenirs and you can haggle prices especially if you are buying in bulks.

*souvenirs and groceries are not included.

*make sure you have enough coins in your pocket to pay for the toilet while on your tour.

*Some museums (Mother of Armenia) ask for donation (just give them coins).

Essential facts about Yerevan

Enjoy a hassle-free journey with all the information you need to know before your trip. 

Currency 1usd = 478.55amd

Electricity 220 V 50 Hz

[carbonoffer0-blog]

Adelaide’s best curries bar naan

PAPADUMS Indian restaurant The poultry varuval is one connected with the hero food with this late-night eatery specialising in southern Indian dishes. Served in a copper pail, the chicken curry from the Chettinad place consists of generous portions connected with hen thigh in a good gold sauce with suggestions associated with coconut and new curry leaves. You’re always in charge over the essence levels in this article. The spot itself is pretty lush, too. 3/522 Grange Rd, Fulham Gardens SA 5024 open daily, 4.30 PM TO 9. 30 PM, PHONE 0414 891 133 ROYAL HAANDI Catering to the gluten and dairy-free group, this eat-in/takeaway restaurant is a specialist in generous servings associated with traditional and contemporary North-Indian food. Amounts are as big as the menu, which insures a variety of curry options — consider the hearty noble goat curry in gravy spiced with cinnamon, cardamom, coriander and bay renders. 62-64 Payneham Rd, Stepney, 7225 9904 MRS Q This specific contemporary Asian loft-style eating place gets rave critiques with regard to it has the red shift curry. It’s on the pricier area ($26) yet you get a ample serving of roasted shift leg with pineapple, chilli and Thai basil. It’s the perfect blend involving lovely and sour. Stage 1/120-128 Gouger St, metropolis, 8211 8887 JASMIN AMERICAN NATIVE INDIANS EATING PLACE This is typically the place chief cook Moldura Pierre White raved regarding in his last visit to be able to Adelaide. Certainly not only did they “without question, many probably” have the best Indian meals of the life here, he rewarded owner Anant Singh for being a new special place in Adelaide’s crown. Of Best indian Restaurant in Adelaide , often the locals who have been coming here since 1980 will say they presently knew this. Mrs Singh, eighty six, is the curry queen — and We are not necessarily saying because it sounds snappy — the lady really possesses earned the fact that title. The girl doesn’t follow a recipe ingredients, cooks the particular meat gradually with onions, tomatoes and spices rather of water, and begins the curries from damage every day. She’s in the kitchen one moment a full week, nonetheless has taught the woman family members well. For those wondering, Moldura had this bhoona gosht. 31 Hindmarsh Square, metropolis, 8223 7837 FISH HEAD My coworker and The City’s The thing that is On guru Steph loves the beef rendang from this Indonesian eatery, expressing the spiced beef along with coconut, lemongrass, shallots in addition to galangal melts in the particular mouth. In addition check out the chicken chop chop — chicken curry for the bone with roasted nuts, fried anchovies and rice. 270 Morphett St, city, 8212 2411 INDIAN LURE “It’s easy to overlook the spot (nothing fancy)”. This isn’t from the Yelp review, it’s from the Concerning Us section of the particular restaurant’s website. Instant points for honesty. The food is just as very humble, and regulars here realize they can count with changing a tenner plus some free change to get a simple, real and hearty curry. Versions include goat, fish, combined veg and chicken. 490 Primary North Rd, Blair Athol, 8260 5757 EASTERN SIDE NAMASTE NEPALESE RESTAURANT It will be far from a good key meal, but the pumpkin curry at Namaste Nepalese Bistro is among typically the Parkside diner’s primary interesting attractions. Flavoured with mustard plant seeds and fenugreek, often the vegetarian curry — or perhaps Pharsi ko Tarkari as the regarded in Nepalese — is usually a delicious accompaniment to any of the traditional food provided up at this award winning cafe. And it may be only $11. 50. Discount! Wash it down using a good legitimate mango lassie or even possibly a Nepalese chiya green tea — milky, hot and spicy plus oh, so good. 41 George Street, Parkside, 8272 2288 CINNAMON CLUB For the curry fanatic looking for the interesting twist on an traditional dish, choose often the award-winning Cinnamon Team. Keepers Harsh Kumar plus Jwala Singh are acclaimed with regard to their extensive menu, which usually features standard dishes from just about every part of Of india. Mr Kumar says a popular dish is the nihari chaampa curry ($31. 90) — juicy lamb grinds little by little cooked in an old-style gravy. They says is considered about some sort of “medium” in the spice factor, but that they are happy to up typically the heat for anyone which wants a bit a lot more of a kick about a cold winter nights. Across Best Butter chicken at this time there are gluten, dairy together with nut-free options. 211A Typically the Parade, Norwood, 8431 3311 BELAIR HOTEL ROOM A vigorous, flavour-filled food perfect with regard to one of those icing Adelaide Hills nights. That will is how Belair Resort head chief cook Julian DuBois describes his signature Jaffrazi vegetable curry. “It is usually a vegan curry, together with with more and extra people looking for that option it really does have extensive appeal amongst our consumers, ” DuBois says. Stuffed with cauliflower, chickpeas, sweet potato and capsicum — and accompanied by way of naan and raita bread — the 20 dollars dish is light upon sex, but heavy in Indian-inspired flavours. Just bear in mind to be able to save some room for dessert. Dark chocolate bars cheesecake ($12). Carrot and ointment cheese sponge ($12). Salted caramel tart ($14). Ill stop now... 141 Main Road, Blackwood, 8278 8777 TASTE OF NEPAL Delivering a taste of his / her mother’s cooking to Adelaide was at the center of Tastes of Nepal head chief cook Kashi Ram Poudel’s judgement to open the city’s very first Nepalese restaurant in 2004. The particular Kensington restaurant is known around town for it has the innovative, authentic and fragrant meals. Several dishes will be his mother’s original tested recipes while he delivers his / her own flavours to others. Trying to keep things in the family, Mr Poudel’s son, Kamal, also works at this diner. The butter rooster ($24. 50) is the menu showcase. The chicken breast is smoked in clay oven after that simmered found in tomatoes, garlic clove, star anise and szechwan pepper. “It is rather mild, is kid-friendly but is also good for adults, ” Mr Poudel says. Even though we’re talking clay stoves, make sure you try out the clay-oven mushrooms via the entree food selection when you’re there. One particular standard diner says there are little or nothing quite like them. 300 The Parade, Kensington, 8332 2788 HOUSE OF YOGA Indian cuisine is well known due to the curries, yet Asian choices are in addition ample. House of Yoga in Belair isn't any exclusion. Owner Hung Note against it features been serving up curries from his Main Rd restaurant for 13 many years. Now is prime time frame for curries, according in order to Mr Lien, found been selling them within great numbers during the winter time. He recommends the green curry — with a good rich coconut flavoring, rooster and a generous serve of vegetables. At $15. 20, it’s hard for you to get past. 6 Major Rd, Belair, 8370 2333 TO THE SOUTH HARVEST OF OF INDIA Brand new Delhi-born chef Tarun Kumar studied civil engineering ahead of embracing his exact enthusiasm of cooking plus planning mouth-watering food by South Indian recipes. That passion is on 100 % screen at Tarun’s eating place Harvesting of India just where diners are treated for you to true Indian cuisine. Best Butter chicken incorporate bhuna gosht — young pieces of lamb, spices plus lemon — and prawn malai together with cashews. Curries range in between $10-$20. all day and Saltfleet Saint, Port Noarlunga, 8326 8832 IND’O’MEX Could not decide between Indian or maybe Mexican delicacies for dinner tonight — precisely why don’t you may have each? Ind’o’mex at McLaren Recibo touts flavoursome foods within an unpretentious setting having regular Bollywood-themed evenings for people who choose to dine found in. Try out the goat masala cooked properly in the chef’s signature gravy — having a bowl of nachos on the side. Mains are listed around $15. 225 Essential Rd, McLaren Vale, 8323 8575 ALSO CALCUTTA For upscale Of india look no further since Oh Calcutta has a person protected. The popular curry house has become a dining installation in Morphett Vale regarding 30 years along with regular favourites such as typically the best selling butter chicken and lamb korma in no way not being able for you to please. Recent those who win will include a tender duck breast area curry which has remained on the deals board for eight constant many months. Curries start at $14. 171 Main South Rd, Morphett Recibo, 8382 0079 BOMBAY TO BEIJING Tantalise your tastebuds with a new blend of Chinese and Native indian dishes at Bombay to Beijing. From supporter favourites, which includes butter chicken plus korma, to a great deal more exciting dishes, including murg methi malai with boneless chicken breast and lamb accomplish pyaza, there’s a meals for everyone have fun with. All of are under $20 every. Be sure to look at the restaurant’s web site intended for regular specials, including those people for first-time buyers. The particular diner at Seaford Meadows is dine-in cafe although that delivers across the southern. 12/1 Prow Commute, Seaford Meadows, 8386 1695 MISTER INDIA A quirky but regal interior equipped with a new roaring fireplace will be the appropriate cosy placing to indulge in some sort of curry banquet. As well as better nevertheless — spice up your own personal Wednesday with some sort of self serve buffet including three main courses, rice, raita, pappadums along with a dessert. Favourites include this prawn malbari (cooked together with a coconut-based sauce and even finished with mustard seedling and fresh curry leaves) and beef saagwala featuring spinach and garlic oil. Curries range from $18-$23. 218-220 Old South Rd, Previous Reynella, 8387 9999 TO THE WEST DELHI SPICE Manager Pankaj Sharma and his father Sukhdev established this diner last year, with a strategy to bring the likes of Delhi to Adelaide. “My dad was doing work here in a five-star hotel for quite a new although, ” Pankaj claims. “He got a possibility to work at Raj on Taj (Unley) to get 8-10 or nine decades, to be a head chef. But Indian Takeaway wanted to open up a cafe associated with his own, so as soon as I actually grew up plus started employed in the industry, we decided to clear a place with this taste regarding Delhi. ” The bistro, just around the highway from the Marion outdoor pool, also provides some famous fans. With regards to five years ago, staff members specific for the American indian Test workforce, who had been eager to down various real subcontinental food. “They took their picture in addition to sent it to you — they liked it very much, ” Pankaj says. 271A-271C Oaklands Rd, Marion, 8177 2355, delhispice. junto de. au THAI ORCHID Get hold of a table by way of the window or exterior and watch sunlight head out down while you example some sort of curry at this specific Henley Beach front institution. In case you’re lucky, you could even spot a dolphin. Diners can choose coming from about 15 curries, having sea food, beef, duck, chicken breast together with vegetarian options all of available. You can also opt to now have your own personal food mild, or popular enough to breathe typically the paint off the entry. The particular restaurant has the spectacular family-friendly atmosphere, together with personnel add to that by wearing traditional man made fiber Thai clothing. If the surroundings is fine, get some alcohol delivery dishes together with sit outdoor on the particular grass or yellow sand plus enjoy the sea surroundings. 255 Esplanade, Henley Seashore, 8353 4686, thaiorchidrestaurant. contendo. au MITRAN DA DHABA This specific small eatery needed upward residence in a good little Anzac Hwy shopfront some three years ago and, fixed in considered one of Adelaide’s American indian strongholds down the highway, has developed a dedicated subsequent among locals. Often the setting is very modest yet it’s always busy using local families enjoying a good meal and others popcorn in to collect their late night delivery. In regards to calendar year ago, often the selection changed from most vegan fare, to provide for carnivores and herbivores alike. Having said that, vegetarians express joy — you will still find 17 droit available for you — yes, that’s right, 17! Top menu choices contain the dahl makhani, palak paneer and aloo gobhi. RELATED CONTENT Billy Petropoulos at Billy's Table PLATFORMS TURNED TABLES TURNED 287 Anzac Highway, Plympton, 8297 7979, mitrandadhaba. com. au TASTE OF THE HIMALAYAS Chief cook and owner Dharma Musgo cooks with legitimate salt to serve up the best at Nepalese fare. The cozy setting up is beautifully appointed having Nepalese-inspired decor, together with that is a lovely spot to meet friends or perhaps loved ones for a quiet evening meal. Along with a good range connected with curries which have a docile taste compared to Indian ones, the diner also delivers sizzling dishes, green salads, platters and the Nepalese solution, momos (dumplings). If Indian Pickup to Nepalese food, or perhaps just want to sample as many dishes as you can, try the Himalayan Weekend Buffet, served on the previous Weekend of every month. That costs $25. 95 for men and women in addition to $12 for children. 489 Brighton Rd, Brighton, 8358 2483, tasteofthehimalayas. web. au THE RED ASS Often the Red Ass specialises through food with the remarkable kick. If you happen to be a lover regarding hot food, this area can be the go, with curries ranging from a one-chilli distinction, to six, for the more amazing. Typically the hottest dish on the menu will be the ‘devil curry’, with topside beef, prepared with lots of chilli, Indian herbs and seasoning in a gravy marinade. The Red Bum will be also a good selection if your evening meal party can’t decide on what sort of meals to try regarding the night’s feast, providing Thai, Singaporean and Indian dishes. The idea even has got some sort of play area for children, and offers movie supper deals, including a window of the Odeon Star Semaphore Cinemas, entree, main plus a drink. 2/120 Semaphore Rd, Semaphore, 8341 7878, redasscurry. com NORTH INDIAN FAMILY TABLE Growing up, Saqid Ahmed says he or she was usually amazed with the emits a smell plus spices that wafted by means of his house when his mother began preparing with the food prep. Despite Best indian Restaurant in Adelaide of dishes, there was always a specific favourite as soon as dinnertime got around — butter rooster. Best curry House has been these early years learning family quality recipes that brought about the chief cook to available his or her own restaurant. “If we all have twelve orders by different platforms, they are going to all have butter rooster, ” Mr Ahmed tells. “It is my personal mum’s recipe ingredients so we like using it and revealing it with others. ” Offered with rice, delicious roasted chicken pieces are thrown having a homemade cream, cashew, peanut butter and saffron sauce ($13. 50). Shop 3/3 Cathedral St, Salisbury, 8258 1721

TABLA Northern locals are heading to Smithfield this winter to get their very own hands on a good niche Indian curry that is a number of to warm typically the heart. Quite a range regarding hot and spicy and creamy curries on offer at Tabla, the most popular regarding which is the tawa tikki masala ($15. 90) Served hot, medium as well as slightly spiced, the masala has roasted boneless rooster pieces topped with the yoghurt-based sauce, tomato together with onion. 81/600 Main Northern Rd, Smithfield, 8284 0063 PIQUANCY SHOT This tucked-away gem stone has been making the effect in the particular area since it popped in January last season. Spruce Shot owner Samir Paranjape says two preferred curries are the chausser chicken plus Jewel of the Sea eating fish or crustaceans curry. “In the Treasure involving the Sea you’ve got squid, mussels, prawns plus fish, ” he says. “We utilize the stock via leftover seafoods and we all add coconut dairy products, red onion, ginger, curry foliage and even spices. ” He or she in addition recommends the Death by Cheese Naan bread in order to accompany curries. “For dairy products lovers that’s anything quite awesome, ” Mr Paranjape says. 38c Moules Highway, Magill, 8431 0115 INDIAN TEMPTATIONS Owner Parkash Chand Sharma prefers clients discover their own favourite satellite dish, so he invites those to try a tablespoon involving any kind of curry in advance of they will order. “The first issue We ask people is definitely what meats they would likely like, ” this individual clarifies. “Then my question will be, do you like slight, medium or warm? Now I could put some sort of curry prove plate. Our duty will be when a customer comes through my door I actually need in order to notice them happy. ” Indian native Lure is open up for eat-in and takeaway services, and even serves to those late-night transfer workers with a 2am closing time every working day on the year. U3/490 Key South Rd, Blair Athol, 8260 5757 RUBY HENDIDURA Dark red Raja, which open around 2000, has created a track record for it is relaxed surrounds, trusted foods and friendly service. Entry of house worker Brad says the most popular dish is easily the Thali Curry Denture. For $27 you can enjoy a new mixture of butter roasted chicken, ground beef korma, prawns, chicken tikka masala, rice and naan bread. “It’s some sort of mixture of a couple different things, it’s just like a tasting plate for 1 person in addition to it’s really popular, ” he says. you Conviction Rd, Teas Woods Gully, 8395 2288