Good article in the Business Standard on the difficulties of porting cuisines between India and China
The Great Tandoori Stir Fry
Karahi Gosht Recipe
2 months ago
Saturday, July 16, 2005
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About the Author
- Gary Soup
- Gary Soup is the nom de l'écran of Gary Stevens, a blogger, tweeter and sometimes poster to foodie web sites, usually blathering about Chinese food. He is a retired transport planner with an abiding interest in all aspects of Asian and other ethnic foods and their place in the world. He is married to a Shanghainese women who happens to be a good cook and consequently is well-grounded in Shanghainese "jia chang" cuisine. He is based in San Francisco, but spends as much time as he can in Shanghai and New York and can sometimes be seen prowling the streets of Montreal. He is the author of two articles on food in the guidebook "Urbanatomy: Shanghai" and has been a guest blogger for the Asian Art Museum on the food of Shanghai. He currently maintains two Blogger blogs, and posts to flickr and Instagram. Some earlier online efforts of Mr. Soup drift about the World Wide Web as cyberspace debris.
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1 comment:
but, but, Singaporean food? Nyonya cuisine?
Good examples of blending Indian and chinese flavors, no?
cheers,
Pim
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