Loading ...
Sorry, an error occurred while loading the content.

2598A Preview of Tomorrow

Expand Messages
  • sunamitalim
    Feb 28, 2004
    • 0 Attachment
      Thz to the marvel of mod-tech, we are privy to tomorrow's news,
      sometimes. Here's the preview of The Seattle Times' Sunday
      mag, "Pacific Nothwest" story on chutneys. Since this html format
      doesn't allow for graphics, click on this link for a lovely pix of
      Sri Chinmoy's Soul Birds as the backdrop for the chutney dishes:



      Chutneys make a piquant dip for pappadum at Silence-Heart-Nest
      restaurant in Seattle's University District. Clockwise from center
      front are: coriander, tamarind raisin, spicy tomato, cranberry and

      THE WORD CHUTNEY has become so synonymous with Indian food that a
      group of Indian restaurants in Seattle has adopted the word as their
      name. It may come as a surprise, then, to discover that the chutneys
      we are familiar with are not really Indian. They were created by the
      British, just like another well-known "Indian" condiment, curry
      powder. Both are products of a hybrid cuisine, Anglo-Indian cooking,
      which evolved during the British Raj.
      To think that cooked fruit chutneys are inauthentic and that only
      freshly made Indian chutneys are authentic, however, is not entirely
      accurate. Shantha Benegal, a singer and teacher of Indian music in
      Seattle, explains that there are many kinds of chutney in India (the
      word is anglicized from the Hindi chatni, meaning spiced paste). In
      Bengal or eastern India, for example, fresh or dried fruit is cooked
      with ginger, green chili and spices into a syrup that retains some
      pieces of fruit. This may have been the inspiration for cooked
      chutneys such as Major Grey's, because the British were headquartered
      in Calcutta in Bengal during a major part of colonial rule.

      Bon appetit,
    • Show all 2 messages in this topic