Cashew Curry
Sitting here snacking on these addictive chili & lime Cashews from Trader Joes, thinking about what I should blog about today, I suddenly turned to my empty bowl of inspiration, licked the seasoning off my fingers, and had a eureka moment. CASHEWS!!! What a great nut (and a fruit). And I bet they haven’t heard about cashew curry, yet! Cashew curry is one of those dishes t

A Massive FoodBuzz
Last weekend being the 1st Annual FoodBuzz  Food Bloggers convention in San Francisco, I had to go.  The prospect of eating my way through a weekend in one of the best food cities in America was way too enticing to pass up—especially since it was free for me and the other 250 FoodBuzz featured publishers, who came out for the power session of wining and

Sri Lankan Cooking Class — Nov. 20th — NYC
  cashew curry (photo by Susan Now) I’m happy to announce that I’ll be offering a cooking class — An Introduction to Sri Lankan Cuisine — at the Indian Culinary Center in Manhattan on Friday, November 20th from 6-9:30 PM. The Indian Culinary Center is run by Geethika Khanna, whom I met at the Curry Take-down t

Murunga
I wanted to pass on this article by Tilak S. Fernando about Murunga, which is used in Sri Lankan cooking (especially very heaty dishes such as Chilaw Crab Curry). As it turns out, that’s not the only thing it’s good for: Moringa ( Murunga) tree which grows wildly in Sri Lanka could be the ultimate answer to purify water, in an hour, for safe drinking, according to the latest research by British Scientists according to Dr. Geoff Folkard, attached to the University of Leicester. According to this latest theory, the seeds of Moringa plant could be used in water purification, which has already opened up possibilities ensuring that

Laal Maas (fiery goat curry from Rajasthan)
Ever on the hunt for something new, my eyes stumbled upon just such an ingredient while flipping through the pages of Curry Cuisine, my cookbook of the month. Though it’s become very fashionable of late, goat is something I’ve enjoyed for years—preferably Jamaican Curry Goat. It wasn’t the goat. But listed in the ingredients for this “fiery”