New Baltimore City Paper Review: Yemen Arabian Restaurant SCIENCE OF THE LAMB Yemeni specialists offer oasis in pastaland J.M. GIORDANO By S.H. Fernando Jr. PUBLISHED: APRIL 9, 2014 There’s a new kid on the block in Little Italy, and pasta is not what they’re pushing. But the recently opened Yemen Arabian Restaurant (411 S. High St., [410] 385-4900) has lamb down to a science. Whether it comes chopped up as ...

Pan Asian: Squid with Chilli & Basil (Thailand) Remember that great squid dish you always order at Thai restaurants? The one with the fiery Thai chilies and the awesome Thai basil. Well, with only a handful of ingredients, this dish is yours to enjoy at home anytime you want. And believe me–the fact that you made this all by yourself is going to make it taste that ...

It was great to see Sri Lanka on CBS’s “The Amazing Race” last night. It showed a peaceful place full of culture, history, and great hospitality, which is the Sri Lanka I know. We have made rapid strides since the end of the 27-year conflict with the LTTE terrorist group in 2009, and the country is finally living up ...

Sri Lankan Supper Club — Bmore — April 19th It’s time, once again, for another rice & curry feast courtesy of yours truly. This time I’m doing it for the home town crowd here in The Wire country aka Bodymore, Murdaland aka just plain Bmore, for those of us who live here. Since I don’t own a restaurant, I’m taking over a friend’s place for a truly one-of-a-kind dinner ...

Colombo’s Ministry of Crab on CNN About a year ago I did a post on Sri Lanka’s best restaurant, Ministry of Crab. http://riceandcurry.wordpress.com/2013/04/15/adventures-in-dining-ministry-of-crab-colombo-sri-lanka/ It seems that the word is getting out as they were just featured on CNN. http://www.cnn.com/2014/03/12/travel/sri-lanka-experiences/

Pan Asian: Bonjon Borani (Braised Spicy Eggplant) — Afghanistan I’m lucky to live in a town with a truly incredible Afghan restaurant,  The Helmand (which, incidentally, is owned by Afghan President Hamid Kharzi’s elder brother Qayum). It’s white tableclothes and attentive service conjure a high-end feel, but the food itself is simple, unassuming, delicious, and downright affordable. Since I’ve eaten here countless times, I kind of take for ...

Remembering Nimal Nimal, on the right Across the street from my Aunt Dora’s flat in central Colombo is a small Buddhist temple nestled beneath the branches of a sacred Bo Tree. During the day, the little temple is a hub of activity as worshippers come to pay their respects. In the evenings, I like to watch as the tree’s magnificent limbs becomes ...

2013 In Review The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog. Here’s an excerpt: The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 110,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 5 days for that many people to see it. Click here to see the complete report.

Pan Asian: Chicken Fesenjan (Pomegranate Walnut Stew) – Iran A unique dish from the Caspian region of Iran, Fesenjan is usually made for special occasions. Its bold, sweet & sour flavor profile comes from such ingredients as walnuts, beets, and pomegranate molasses, and it is not difficult to make. I find Persian food fascinating because it tends to be its own thing–completely distinct from both Middle Eastern and ...

Pan Asian: Doro Wat (Chicken Stew) — Ethiopia Doro Wat is one of those iconic dishes inextricably linked to its country of origin, Ethiopia. Pieces of chicken slow-cooked in a rich sauce redolent of onions, spices, and clarified butter, this dish features complex layers of flavor unlike anything I’ve eaten around the world. Though I’ve enjoyed it countless times at Ethiopian restaurants, the first time I saw ...

Pan Asian: Spicy Korean-Chinese Seafood Soup (Jjampong) As a fusion dish, Jjampong embodies the term “Pan Asian” in every sense of the word. While its name comes from the Japanese word for “mix,” the dish was supposedly created by Chinese immigrants living in Nagasaki, Japan. Today, Jjampong is most closely identified with Korean cusine, and it remains a mainstay on most Korean restaurant menus. It’s a ...

Ceylon Cinnamon Vs. Cassia (i.e. Saigon Cinnamon) I don’t usually reprint articles from other blogs in full, but I thought the information in this particular piece was important enough to share. It comes from the blog of one Joel Fuhrman Ph.D., a New York Times Best-selling author and nutritionist. Ceylon cinnamon and Cassia cinnamon  The two major types of cinnamon used in food preparation are Ceylon ...

Rice & Curry @ Emerge Art Fair — Oct. 3-6 in DC!!! The well-established Emerge Art Fair takes over the Capitol Skyline Hotel in Southeast DC this weekend, and I’ll be there with my own installation–The Sri Lankan pop up–featuring some good ole, home style rice and curry, Friday through Sunday. As Emerge explores the cutting edge of American art (http://www.emergeartfair.com/), I’ll be showcasing the spices and amazing flavors of the food ...

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