Re: [gardeners] OT: Recipe for the season
penny x stamm (gardeners@globalgarden.com)
Thu, 23 Jul 1998 22:03:36 -0400
Catherine, our local Indian fancy restaurant serves the rice with
crumbled bacon on top. And most of the places serve Tandoori
chicken on a bed of fried mild onions. So I have combined the
effect....
Overall, I would never classify Indian cookery as vegetarian
in general. Their huge menus are overwhelmingly varied
beef, lamb, chicken or shrimp/fish, with a minor number of
popular veggie dishes, very often spinach or eggplant.. Many
of their delicious appetizers are veggie, of course, but not all.
In a rooftop restaurant overlooking the airport at St.Louis is
a truly excellent Indian restaurant which serves a luncheon buffet.
So many of the dishes one might never order are there for the
sampling, and make converts of us! For some reason, Indian
food does not appear to suffer from sitting on a hot table, perhaps
because so many of their foods have prominent sauces. The
choices are predominantly meat dishes.
....................
Speaking of excellence, outside of that same airport in St.Louis
is the country's finest Dim Sum Chinese restaurant. Last visit
they were erecting an auxilliary building so they could have one
for Dim Sum, and one for a Chinese buffet, being extraordinarily
popular.
I guess you can tell I've got St.Louis on the brain --- will be back
there next week, visiting #3. Then we hop up to Chicago to #2,
where we've lined up the Japanese, Korean, and Chinese spots
which that daughter considers top drawer.
After that, I buy a new set of slacks .......
Penny, NY
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