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Indian folks love some GOOD Single Malt.
Usually I send along a bottle of LISMORE or
Balveinie Double-Wood, with Seena
to gift her Board Member Ranjeet,
in Mumbai- and last time he sent
this bottle of Bengaluru Made Single Malt Whiskey to enjoy.
Founded in 1948, Amrut means “Nectar of the Gods” in Sanskrit.
Originally focusing on brandy and rum, Amrut went on to become India’s first whisky distillery in 1982 before exporting their expressions in 2004.
Curio competes with Cumin for the reflector, but he's not always just interested in sitting on it.
From the archives. All clickable.
BTW, my new camera arrived this morning. I haven't even opened the box yet. I'll likely keep posting from my archives till clean. . . hopefully they will be empty by Saturday.
[SOOC, f/1.4, ISO 400, shutter speed 1/250]
Borani (Puree of roasted red beets with Greek style yogurt, cayenne, zatar, and olive oil) Melinzanasalata (Fire roasted minced eggplant, with scallions, tomatoes, dill, cliantro, lemon juice, and olive oil, Cevizili-Kabak (shredded zucchini and crushed walnuts with yogurt, scallions, green garlic, and olive oil) Romesco (Puree of roasted red peppers with toasted local almonds, smoked paprika, and olive oil) Fava Salata (Greek inspired mezze yellow split peas, pureed with cumin, roasted garlic, white wine vinegar, and olive oil) Tirosalata (Puree roasted green bell peppers, poblano and Anaheim peppers, Greek feta, lemon juice, and olive oil) with pita bread. _Art_Koch_IMG_3369
How do you make great chili?
A million different ways: Throw in Yves Ground Round at the very end. Cumin.
But the best chilis are hand-delivered in Tupperware on a freezing cold night. Also, still-slightly-firm red pepper(!). I'm going to start copying this.
I'm not quite sure why she picked up that nickname, but she's been called a doll for many, many years now. Cumin is such a precious girl with a gorgeous personality. I absolutely love her and am so grateful she was chosen for me by the no-kill shelter caretaker.
[SOOC, f/1.4, ISO 200, shutter speed 1/200, +2 EV]
We had a frozen bag of seasoned Cajun sausage and sauce. So I used that for the base of Beans & Rice. Added Bell pepper, Onion, Black Beans, Kidney Beans, Diced Tomatoes, Canned Corn, Chili seasoning, Coriander, Cumin, Red pepper flakes, Chicken stock, Chicken caldo and Rice.
We had enough for the weekend. Made it in our large Dutch oven.
Our house
Knoxville, Tennessee
Frisday, June 13th, 2025
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The chicken recipie is from this book. I was going to make a different potato recipe, but I over cooked the potatoes, which basically "mashed" themselves. I just microwaved the peas.
Chicken
The Marinade
4 garlic cloves
2-inch piece of fresh ginger, peeled and coarsely chopped
1 small onion, coarsely chopped
1/4 tsp cayenne pepper
1/4 tsp garam masala
1/4 cup plain yogurt
2 tbs finely chopped fresh cilantro stems (optional)
The Rest
4 boneless, skinless chicken breats (about 2 lbs) cut crosswise into thirds
1 large red onion, cut into large chunks
4 garlic cloves
2 1/2 inch piece of fresh ginger, peeled and cut into large chunks
1/3 cup vegetable oil
1-inch cinnamon stick
1 tsp salt, or to taste
1 tbs freshly ground coriander
1 tsp freshly ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 1/2 lbs tomatoes, purred in a food processor
1/2 cup heavy cream
Combine the marinade ingredients in a food processor and puree. Toss the chicken in the marinade and refrigerate for at least 1 hour and up to overnight.
When ready to make the chicken, puree the the red onion, garlic and ginger in a food processor and set aside. Preheat the oven to 350 F.
Combine the oil and cinnamon stick in a large saucepan over medium-high heat. Cook until the cinnamon unfurls, 1 to 2 minutes. Add the onion puree and salt. Cook, stirring often until the onion turns light golden brown. About 20 minutes. If the onion starts to stick, add about 1tbs of water to the puree.
Add the coriander, cumin, turmeric and cayenne and cook, stirring for 1 minute. Add the pureed tomatoes and stir. Simmer for 10 minutes. Add the cream, bring to a simmer. Remove from the heat and set aside.
Arrange chicken on a drip tray or a foil-lined baking sheet. Toss any remaining marinade. Cover the chicken with foil and bake until tender, 15 to 20 minutes.
Put the chicken in the sauce and reheat the sauce over medium heat for about 5 minutes. Serve hot.
Potatoes
1 1/2 lbs potatoes
1/4 cup cream
2 tbs butter, cut into smaller chunks
salt and freshly ground pepper, to taste
Place the potatoes a pot and cover with cold water. Bring the water to a boil then reduce the heat, cover and simmer the potatoes until they are tender, or in my case until they practically explode out of their skins. Drain, then add the potatoes back to the pan.
Add the cream and butter and stir to blend in. Add salt and pepper to taste.
Peas
8 oz frozen peas
2 tbs water
Salt to taste
Put the peas and water in a microwave safe container. Cook on high for 2 minutes. Stir and cook for another two mintues. Add salt to taste.
There's a fair amount of work to make the chicken, but it turned out very good. The only change I made was using a 24 oz can of crushed tomatoes instead of doing the puree in a blender. The potatoes were tasty, considering they were a mistake. And I just love peas.
Prior to “his human’s” ( that’d-be-me!) spotting two, large sized-Hawks gliding the thermals searching for breakfast, & my not allowing him to be a free lunch.
Murukku or Chakli is a savoury snack popular in India and Sri Lanka, originating in the cuisine of the Indian state of Tamil Nadu. It is also popular in places with large Tamil populations, such as Fiji and Malaysia.
Murukku is typically made from a mixture of urad and rice flour, salt, and flavourings such as chili, asafoetida, ajawain, cumin and other spices.
(chicken wings, carrot, onions, celery, sweet potatoes, tomatoes, ginger, garlic, bay leaves, olive oil, ground cumin, turmeric, coriander, paprika, chili flakes, tomato paste, black pepper, cinnamon, chicken broth, peanut butter, coconut milk, lime juice)
We went to Hellenic Republic to check out what the fuss with George Calombaris' new casual dining Greek restaurant, dubbed the "Jetstar version of the Press Club".
My highlight of the night was a silky smooth taramosalata, the famous Greek cod roe dip, but it's not pink. Instead it was milky white with the consistency of a stiff marscapone. The taste was sublime! There was quite a bit of cod roe in there to give it the nice metallic tang which reminded me of the spoonfuls of cod liver emulsion! Maybe that's his trick? It is the same George who served Ribena, another childhood memory, with a game bird, which I forget. But, I'll never forget the sauce!
Compared to that, the smoky eggplant puree was almost a pedestrian melitzanosalata, but a very posh and refined one, so was the tzatziki flecked with more than a few sprigs of dill.
Cumin seemed to be the star of the cold items, featuring in both the roasted beetroot salad and the smoked lamb. I'm not sure either needed such a level of spice, especially since the smokiness of the lamb didn't need a supporting actor.
The oozy Kefalograviera Saganaki was another fav. Served with peppered figs and a wedge of lemon to take the edge off the salty chewy cheese.
Next came the grilled ocean trout, succulent and smoky from the wood grill. Add a splash of tangy lemony latholemono and it was a magical dish! There was also a horta with loads of lemon juice and olive oil which seemed to counter any bitterness in the endive/chicory leaves.
The Yiouvetsi was a superb little "pasta" dish with little rice-shaped pasta, succulent prawns and strips of squid, all bound by a rich tomato sauce laced with lots of fennel. Yum!
When the lamb off the spit finally came out, it was met with ooohs and aaahs as the fragrance seemed to give us all an extra stomach! Tender juicy bits of lamb had the most wonderful lamb flavour without being greasy like a giros after midnight! The flavour almost seemed like mutton, but it was too tender for that. And the chips, or rather, patates, were fried with their skins on just the way i like it. To balance it all, a nice crisp Fasoulakia, blanched French beans with crumbled feta and toasted pinenuts.
Then came dessert! Out came the Loukoumades, the Kleftikom the Baklava and a fruit platter. I also got a strong Greek Coffee, metrio / medium sweet of course, and Kevin got a frappe, which was mighty tempting in a chilled glass.
I was a bit disappointed at the Loukoumades at the Press Club bar, so I wasn't expecting light clouds of crunchy dough on the outside with the lightest almost souffle-like interior of these Loukoumades! By George, I think you've done it!
Kevin was very impressed with the Kataifi and so was I. We could both tell that, sitting on top of the shreds of pastry was a semolina custard topping. The custard had vanilla, the black seeds gave it away. But, there was an elusive flavour hidden within. Was it rose-water? Perhaps it was mastic? As it turns out, it was mastic, most commonly found in the Easter bread tsoureki. I had a mastic flavoured custard at Ottoman recently too!
Since we initially booked for 12, our banquet menu ran a bit like this:
Group Trapezi Menu (for 10 or more people) AUD70/AUD65 with/without dessert. Sparkling and still mineral water, teas and coffees were included.
Meze & Salads
Horiatiki Salata - Village Salad / Greek Salad
Patzari - beetroot roasted in cumin served with yoghurt
Dips (taramosalata, melitzanosalata, tzatziki), Olives
Kefalograviera Saganaki with peppered figs
Toursi Pickled Vegetables, Mussels with fennel, Dolmades
Kapnisto Arni - smoked leg of lamb
Thalassa
Grilled Ocean Trout - served with horta and latholemono
Magirefta
Yiouvetsi - prawns and squid with orzo pasta
Kreas
Arni Kalamaki Lamb skewer - comes with patates
Frouta
fruit platter
Dessert
Baklava Yianniotiko - Baklava from yiannina
Loukamades - Greek donuts, Attiki honey
Ekmek Kataifi Pagoto - Soaked Kataifi, cherries and mastic icecream
All in all the food at Hellenic Republic was good traditional Greek food made with top-notch ingredients. Was it worth AUD70? Well... someone has to pay for the brand :)
Hellenic Republic
(03) 9381 1222
434 Lygon St
Brunswick East VIC 3057
Reviews:
- Hellenic Republic, by Larissa Dubecki, Epicure, The Age, February 12, 2009
- It's all Greek at Hellenic Republic, by John Lethlean, Executive Style, Sydney Morning Herald, March 11, 2009 Calamari, kalamata, Calombaris. It's all Greek and all good at Hellenic Republic.
- Hellenic Republic - blog.youknowitmakessense.net 06 December, 2008 Stepping inside does not quite equate to entering a portal to the Aegean coast, although if you answered to the name of Onassis and enjoyed cruising the Greek isles in boat shoes and linen trousers you'd complement the design well.
- Lunch @ Hellenic Republic - eatalmostanything.com Saturday, January 03, 2009 saganaki with peppered figs - this was deliriously good
Ingredients
/ Coriander seeds
/ Cumin Seeds
/ Cardamoms
/ Bay leaves
/ Cloves
/ Mace
/ Cinnamon Sticks
/ Star anise
/ Fennel Seeds
/ Black Pepper
(you can more spices if you want)
Step 01
/ Mix all the spices together
/ Dry roast everything on a pan for 3 to 4 min (keep the heat on a medium flame)
- Keep it aside to cool down
Step 02
/ On a Mixer grinder put everything
/ Grid well
- (It will take some times to make it into a fine powder, be patient)
Step 03 (I like it Coarse)
/ Use the sieve (flour strainer / food filter) to separate the powder
Note
/ I prefer coarse, but you can use sieve to separate the powder. You can also re-grind the remaining.
Culinary. 04/04/2016. Skewer with turkey and pineapple. Meat marinated in olive oil, paprika, cumin, turmeric, curry, salt and pepper. Other ingredients are honey and bacon.
Pumpkin. pureed with ginger and roasted with cumin and chilli. Ricotta gnocchi. Crispy sage. Brown butter vinaigrette. Goats' cheese. Crushed cantuccini biscuits.
We made three separate edibles in an hour and a half on a weeknight, an endeavor the thought of which would ordinarily have slayed me before I began. Okay, one of them was just a condiment, but hey, even condiments take work.
Totally vegetarian, totally awesome.
Saag with Chickpeas
Ingredients:
12 oz baby spinach
oil (2-3 tablespoons)
2 heaping teaspoons gram flour (chickpea flour; you can also use regular flour or corn starch, but gram flour rocks so why would you?)
2 red onions, chopped
1 green chill, chopped
3 cloves garlic, minced
2 inches ginger, minced
2 tomatoes, sliced
1/4 tsp tumeric
3/4 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp salt
light cream, 1/2
1 can chickpeas
a touch of ghee (or butter)
Blanch the spinach for a minute or two in boiling water and transfer to an ice bath. Drain and blend until smooth.
Cook the gram flour in the oil until it becomes smooth and a nutty brown color -- several minutes. Then add the onions and fry the heck out of them. You want them to be golden brown, but if you've been frying for 15 minutes and they're not there yet, don't worry. Just move on.
Add the green chilli, garlic, and ginger, and cook for a couple more minutes. Then add the tomatoes, mix, cover the pan, and cook for a few minutes.
Next, add the spinach paste. Also add the dry spices (including salt) and the cream. Stir, simmer 10 minutes.
Add the chickpeas and cook until they're soft. Add the touch of ghee or butter just before serving.
Voila!
Spinach and Cauliflower Pakoras
Ingredients:
oil for deep frying
about 2 cups of baby spinach
1/2 a cauliflower or one whole small one, cut into finger-sized pieces
2 cups gram flour (see above)
1 small onion, diced small
1.5 cups water
1/2 tsp red chilli powder
1/4 tsp turmeric
1 tsp cumin seeds
1 and 1/4 tsp salt (the recipe calls for 2, but we found the batter a little too salty. Maybe 1.5 tsp would be good too.)
1 green chilli, diced fine
small bunch of cilantro, chopped fine
Put the gram flour in a mixing bowl and add water, turmeric, red chilli powder, cumin, and salt. Whisk until it's smooth. Then add the onions, green chilli, and cilantro. Mix well.
Heat the oil. Dip the cauliflower pieces and individual spinach leaves, one by one, in the batter and transfer to the oil. Don't try to cook too many at once! Fry until golden brown and serve with cilantro chutney.
Cilantro Chutney
Blend 1 small bunch of cilantro, 1/2 a small onion, 1/2 a green chilli, the juice of half a lemon, 2-3 spoons of water, and 1/4 tsp of salt in a blender until smooth. That's it!
Cumin, coriander, smoked paprika, lemon zest and garlic - from the spicy pork with tomato sauce recipe. I used the rub on two big pork rack chops, which I served with a smoky tomato sauce similar to the one in the recipe. It was delicious.
(chicken, carrot, celery, pumpkin, tomato, coconut milk, coconut flakes, coconut palm sugar, basil leaves, garlic, black pepper corns, cinnamon, oil, fish sauce, green chili, lemongrass, nutmeg, star anise, cumin powder, coriander, lime juice)
In Spain we usually have salad as a side order. Salad is not a starter but something you share and eat while you enjoy your main plate. This is a homemade lettuce, mozzarella, ruccola, raisins, and tomato salad dressed with virgin olive oil, Maldon salt, cumin and balsamic vinegar.
Ensalada de lechuga, oruga (rúcola), tomate, pasas, mozzarella y aliño de aceite de oliva virgen, vinagre balsámico, sal Maldon y comino.
SIZZLING CUMIN LAMB
SALT & PEPPERED LAMB, CHILl-PICKLED LONG BEANS
The idea for this dish came from the menu of the Lung Shan restaurant (website - www.missionchinesefood.com) in San Francisco, as described and pictured in the NY Times.
Lamb shoulder was marinated with cumin, salt, pepper, white onions, soy and rice vinegar for about two days, green beans pickled with kosher salt, honey and rice vinegar overnight. I stir-fried white onions and pickled beans with garlic, ginger, white scallions, chili, white sesame and honey, and broiled lamb on a very cast iron skillet ( in a fajita-style). Original dish seems to be finished with peanuts, which I replaced by edamame - not at all a traditional Chinese ingredient, but I just don't like peanuts.
This was a very good plate, although the flavors were a touch too acidic for me. Also, I should have used a lot more onions, and make the sauce more of a sweet chili kind. That said, the lamb shoulder was nicely cooked (original dish calls for lamb belly, which I find a bit too fatty). Next time I will accentuate umami in the marinade, and give this entire dish a lot more sweetness.
********************************
鐵板孜然羊肉的
鹽及胡椒羊肉，冷，醃豆角
這個菜的想法來自於菜單中的龍山餐廳在舊金山，作為描述和描繪在紐約時報。
醃羊肉的肩膀上以小茴香，鹽，胡椒，白蔥，醬油和米醋兩天左右，青豆醃製與猶太鹽，蜂蜜和米醋過夜。本人炒洋蔥和醃菜豆白大蒜，生薑，白蔥，辣椒，白芝麻，蜂蜜，烤羊肉在一個非常鑄鐵鍋（在fajita風格）。原菜似乎是完成了花生，毛豆，我取代-根本不是一個傳統中的成分，但我就是不喜歡花生。
這是一個非常好的板，雖然是一個觸摸的味道太酸我。此外，我應該用更多的洋蔥，使更多的是甜蜜的醬辣椒種。儘管如此，羊肉肩膀很好煮熟（原盤要求羊肚，我覺得這有點太脂肪）。下次我會加劇鮮味的滷汁，並給這整個菜更多的甜頭。
The chicken recipe is from this book and the rice recipe is from this book. The rice wasn't anything special but the chicken was very good.
Chicken Ragout
1 1/2 lb chicken quarters (I used 20oz boneless chicken breasts)
1 1/2 lbs pea pods (I used 1 lb of frozen peas, thawed)
2 shallots
2 cloves of garlic
1 tomato (I used about 1/2 can of diced tomatoes)
8 oz mushrooms
1/4 cup vegetable oil (I used 2 tbsp)
3/4 stick of unsalted butter (I used 1/2 stick)
1 tbsp flour
1 pinch dried thyme
salt
Remove the chicken from the bones (if there are any) and cut the chicken into medium-sized pieces.
Shell (or thaw) the peas, chop the shallots and garlic. Skin the tomato, remove the seeds and chop into small pieces (or open the can). Slice up the mushrooms.
Heat the oil and butter over medium heat and cook the chicken until white on all sides, 5 - 10 minutes. Pour in 3 tbsp water.
Add the garlic and cook for 5 minutes. Add the shallots, mushrooms and tomato and simmer for 10 minutes.
Sprinkle the flour over the mixture and mix to combine. Add water to make a sauce. How much water you use depends on how much sauce you want.
Add the peas and thyme. Salt to taste (I used 1/2 tsp). Cover and simmer for 15 minutes, sitrring frequently. Serve hot.
Cumin Scented Rice
1 tbsp canola oil
1/2 tsp cumin seeds
2 cups basmati rice
4 cups water
1 tsp salt
Combine the oil and cumin seeds in a medium pot over medium-high heat and cook, stirring, until the cumin is fragrant, 1 to 2 minutes.
Add the rice and cook, stirring, until the rice gives off a mild, toasted fragrance, about 1 minute.
Add the water and salt and bring to a boil. Turn down the heat and simmer, covered, 10 minutes, or until all the water is absorbed.
Des bulbes de fenouil émincés finement, assaisonnés avec une brunoise de légumes (tomates, poivron rouge, concombre) marinés à l'huile d'olive, vinaigre de Xérès, confit d'ail, coriandre, pamplemousse, graines de courges et cumin
Détail de la recette sur / Recipe details on : Cook'n Focus
Bulbs of fennel sliced thinly finely, seasoned with a brunoise of vegetables (tomatoes, red pepper, cucumber) marinated in the olive oil, the sherry vinegar, crystallized of garlic, coriander, grapefruit, seeds of gourds and cumin.
The recipe is from this book.
Original Recipe:
4-pound chicken cut into 8 to 10 pieces and skinned
2 medium red potatoes, peeled and quartered
3/4 tsp turmeric
1/2 tsp cayenne pepper
salt
1 1/2 medium onions, roughly diced
5 garlic cloves
2-inch piece fresh ginger, pelled and cut in half
3 tbs oil
1-inch piece cinnamon stick
12 cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 tsp coriander seeds
1/2 tsp cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tbs tomato paste
1/4 cup plain yogurt
1/2 cup chopped fresh cilantro
Juice of 1 lemon
Combine the chicken, potatoes, 1/2 tsp of turmeric, 1/4 tsp of cayenne and 1/4 tsp salt in a bowl and stir to coat the chicken and potatoes. Let stand while making the sauce.
Put the onions, garlic, and ginger in a food processor and finely mince. Set aside.
Combine 2 tbs of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander and cumin in a pan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. And the minced onion mixture, the green chile and 1 tsp salt and cook, stirring, until the vegetables brown around the edges, about 10 minutes.
Remove the cinnamon and green chile, stir in the remaining 1/4 tsp turmeric and 1/4 tsp cayenne. Add the tomatoes and tomato paste and cook, stirring for 5 minutes. Transfer to a food processor blender and puree until smooth, set aside.
Heat the remaining 1 tbs oil the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tbs at a time and stir well after each addition. Once all the yogurt is mixed in cook, stirring for another 2 minutes.
Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes. Stir about every 5 minutes. Uncover and cook for 5 minutes to thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.
Changes I made: I used boneless, skinless chicken breasts and only made a half recipe.
This was good, not real spicy, but it does have a bit of a bite.
Started out with only 1 Tbsp of olive oil sautéing crumbled medium tofu on medium heat with splashes of water to loosen the browning (and later to steam the diced potato and onion). As the tofu began browning, I added garam masala, a little cumin seed, ginger and turmeric powder, Bragg's Aminos and a drizzle of vegan oyster sauce (made with mushrooms). Then I turned the tofu and added 2 small washed unpeeled diced potatoes and 1 medium coarsely diced onion. I raised the heat and quickly added another small glug of water. Slam down the lid to capture the steam and return heat to low simmer. After about 5 or 6 minutes, it was ready for another turn, 1 small diced tomato and a couple large handfuls of torn washed red kale. After folding the kale in, it was ready to serve with a few shakes of black salt, Frank's RedHot Sauce and a slice of hard rye toast.
To me, there’s no more tasty way to truly celebrate my rejection of violence and exploitation as no animal suffered misery or death for my pleasure.
Xi'an Famous Foods serves food from the city of Xi'an, an ancient city in the western region of China, which as the starting point of the Silk Road, boasts a unique cuisine that can best be described as a fusion of Middle Eastern and Chinese foods. Their most popular dishes include the Liang Pi "Cold Skin" Noodles, Savory Cumin Lamb Burger, Stewed Pork Burger, Lamb Pao Mo Soup, and various types of Hand-Pulled Noodles. Their location at the Flushing Mall Food Court is their second, with the original a few blocks away at the Golden Mall on Main Street.
Cumin spiced Blood oranges and Citrus cooler - perfect for spring! | Recipe at Just Homemade: bit.ly/Zal9Iy
I was going to add some red lentils to thicken some chilli I made recently but found the cooked quinoa I added did a beautiful job. Since the lentils were already washed, I decided to whip together a nice little pot of lentil soup.
I started off heating a 1/2 tsp cumin seeds in a pot with 1 Tsp olive oil. Then I added 1/2 a large cooking onion sliced thin (strips cut in half) and 2 large garlic cloves diced finely (an optional halved and thin sliced carrot could also be added). As the onion turned translucent and the garlic browned slightly, I added 1/2 tsp turmeric powder, a few shakes dried oregano, dill, and ginger powder and 1 heaping tspn curry powder. I let the onions continue frying gently in the spices adding a few splashes of water (about a 1/2 cup in total) to stir and keep the curry from burning. I then added the 2/3 cup washed lentils with one washed small-diced potato and about 2 1/2 cups of water. After stirring I raised the heat to bring the soup to a boil and then simmered gently covered for about 25 to 30 minutes. When almost done, I stirred in about 1/3 or 1/2 cup chopped fresh cilantro, a squirt of Bragg's Aminos (low sodium soy seasoning), a very small drizzle of toasted sesame oil and the juice of 1/2 a fresh lemon. I think the lemon juice really makes this soup! Delicious with a warm pita bread or chapati.
As always, my dishes are vegan which means rejecting the use, exploitation or commodification of animals and animal products. For more info please visit www.HowDoIGoVegan.com
The fragrance of the 孜然 cumin, 花椒 Sichuan pepper and garlic was amazing when this arrived! The lamb ribs were very tender. Some of the ribs even had crunchy soft bone cartilage from the ribs!
I think I would have preferred pork ribs and less cumin. The lamb ribs are greasy to begin with and the deep frying didn't help!
川府酒家 Sichuan House (previously 天府川菜馆 Dainty Sichuan)
(03) 9650 8589
22-26 Corrs La
Melbourne VIC 3000
Cumino maria luisa e sp06 contro saccomani laura
volley 2002 forli - volley soverato
finale coppa italia a2-f 2015 - 2016
ravenna 20-03-2016
foto filippo rubin / Lvf
Cumino maria luisa
volley 2002 forli - volley soverato
campionato volley a2-f 2015-2016
forli 10-04-2016
foto filippo rubin / Lvf