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Lasange replaces Chicken Tikka Masala as UK favourite
London:
Italy's famous Lasange is the new flavour of the British palate, replacing
the otherwise all-time favourite chicken tikka masala. The Indian curry
has lost out on the popularity charts after reports of the presence of
a potentially harmful dye in some ready-made meals, were published. Leading
Italian chef Aldo Zilli said people are increasingly turning to Mediterranean
food because it is appetizing and healthy. "People have been put off by
chicken tikka massala because of the publicity on the colouring used in
some dishes," Zilli was quoted as saying in the Mirror. "A well-made lasange
is cheap but full of wholesome ingredients like fresh tomatoes, extra
virgin olive oil and lean minced beef. It's not a slimming dish, but it's
full of goodness," he added. According to a store's research, shoppers
are switching to Italian food because of the health benefits linked with
the Mediterranean diet of tomatoes and olive oil.
-May 29, 2004
Indian curry has no takers in France
London: Indian food does not appeal to the French. However, Nigel Farrell realized it when he had already incurred a debt amounting to 40,000 pounds. Farrell along with his Indian partner Nippi Singh started an Indian Restaurant in the quaint French village of Laurac about five years ago. The L'Ete Indien or Indian summer had to shut down after Farrell's venture miserably failed. "As soon as the summer season ended, it was a complete disaster," Farrell was quoted as saying by imdb.
Food lovers throng Afghan food fest in Delhi
New
Delhi: The exotic dining amid fragrant aromas of spices and mysterious
surprises in vegetable cookery! This is what is being offered at the Afghani
food festival in Delhi. Under a tent are large platters and pots filled
with delicacies bearing strange-sounding names. The sumptuous elaborate
spread at the food festival includes appetizing Chalau (rice) and Korma
(sauce), Kebab (chicken or lamb), Naun (whole meal bread), or Lawash (whole
meal flat bread). Excellent tea along with dessert Baklava (paper-thin
layers of honey- soaked pastry and walnuts) or Gosh-E-Feel (fried pastry
in the shape of elephant's ear, dusted with cardamom, sugar, and pistachios).
Organised by an upmarket hotel to celebrate their first anniversary, the
ten-day festival has met with tremendous response. Sumont Jaidka, Excutive
Assistant Manager of the hotel, said: "The call of the food is uniform.
It can happen at any time of the year and if the food is given the right
kind of flavours and publicity, it will do well. Our food festival has
done well...the response has been phenomenon." A special chef, who has
been into Afghani cuisine for the past 18 years and is part of the Afghanistan
Embassy, has laid out the entire menu of the food fest and prepared it
too. "I have made nearly a dozen dishes of food and various other sweet
delicasies too," said Ramzan, chef of Afghani cuisine. The Afghan dishes
compile of influences of various countries such as China, Greece and even
India. The main differences between the Afghan cuisine and Indian cuisine
is that of the usage of the spice as it is more subtle. Visitors said
they had a different culinary experience at the festival. "It is very
nice, I never had Afghani food before. I like Indian food. This is a bit
subtle, a bit different in taste. It is not as strong as some of the Indian
curries. I think it's good," said Michael, an Australian tourist.
-May 9, 2004
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