Cuisines – Fuze Restaurant And Lounge http://fuzerestaurantandlounge.com/ Thu, 16 Sep 2021 05:41:13 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://fuzerestaurantandlounge.com/wp-content/uploads/2021/06/icon-90.png Cuisines – Fuze Restaurant And Lounge http://fuzerestaurantandlounge.com/ 32 32 North Indian cuisine: 7 vegetarian curries from North India that won our hearts https://fuzerestaurantandlounge.com/north-indian-cuisine-7-vegetarian-curries-from-north-india-that-won-our-hearts/ Thu, 16 Sep 2021 05:16:25 +0000 https://fuzerestaurantandlounge.com/north-indian-cuisine-7-vegetarian-curries-from-north-india-that-won-our-hearts/ India is a vast concoction of diverse culinary offerings in its 28 states and 8 Union Territories. From quintessential South Indian idli, sambhar and dosa to chole bhature, kulcha, dal makhani and more, these dishes represent our country on a global gourmet scale with its extraordinary taste and texture. Imagine this: rich and aromatic sauces, […]]]>

India is a vast concoction of diverse culinary offerings in its 28 states and 8 Union Territories. From quintessential South Indian idli, sambhar and dosa to chole bhature, kulcha, dal makhani and more, these dishes represent our country on a global gourmet scale with its extraordinary taste and texture. Imagine this: rich and aromatic sauces, spicy vegetable stir-fries, succulent makhani recipes and decadent desserts. Is there anything more satisfying than this? We guess nothing!

Read also: 7 Easy North Indian Snacks That Are All Time Classics!

Curries are popular all over India, but tend to be more popular in northern India. These curries are richer and creamier and are usually made with pure ghee or drizzled with crème fraîche. So, for those who think North Indian cuisine is for non-vegetarian enthusiasts only, let us tell you. This is not true at all. Are you wondering how? Read on.

North Indian Cuisine: Here is a List of 7 North Indian Vegetarian Curries You Must Try

1. Dal Makhani

Let’s start the list with everyone’s favorite – Dal Makhani. Combining rajma and urad dal with tadka butter and a super buttery, creamy sauce, this recipe is sure to improve taste buds in no time. Serve with garlic naan, mint chutney, onion rings and savor. Find the recipe for garlic naan and dal makhani here.

2. Paneer Masala Butter

Soft and juicy pieces of paneer dipped in a rich, creamy tomato and onion sauce – paneer’s butter masala means fun with every bite. Pair it with jeera rice, naan, or even a simple chapati, this creamy dish instantly elevates your dining experience. Here is the recipe for you.

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3. Aloo Gobhi

The North Indian menu is surely incomplete without this particular recipe. Is not it ? Loved by all, aloo gobhi is so quick, easy to prepare, and easy to fill. All you need is potatoes, cauliflower, some spices and you’re done. Here is the recipe for you.

aloo gobhi

4. Shahi Paneer

Creamy, spicy and eclectic, a bowl of shahi paneer is one of the country’s most beloved vegetarian dishes. You go to any Indian restaurant abroad; this recipe is sure to be on their menu list. So what are you waiting for? Try it at home, click here for the recipe.

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5. Dum Aloo

This Punjabi-style dum aloo doesn’t need unusual ingredients; you can do it whenever you feel like indulging yourself with a delicious Indian spread. Crispy, tiny and fried potatoes dipped in an onion-tomato masaledar sauce, this recipe delivers an explosion of flavor on the taste buds. Click here for the recipe.

banarasi dum aloo

6. Palak Paneer

Palak Paneer is an evergreen dish that we can’t get enough of. Cubed paneer dipped in mashed spinach sauce, this North Indian recipe is a combination of health and taste. Click here for the detailed Palak Paneer recipe. Ps. If you want to have a tangy garlic flavor in your usual palak paneer recipe, click here for lehsuni palak paneer recipe.

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7. Amritsari Chole

Popularly associated with kulche, this dish is a hit with children and adults. It’s thick, succulent, and all that is forgiving. Click here for the Amritsari chole and kulcha recipe.

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Try these delicious North Indian vegetable curries at home and let us know about your experience in the comments section below. Good food !

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Authentic cuisine served in the only Lebanese restaurant in North Bay https://fuzerestaurantandlounge.com/authentic-cuisine-served-in-the-only-lebanese-restaurant-in-north-bay/ Mon, 13 Sep 2021 17:00:00 +0000 https://fuzerestaurantandlounge.com/authentic-cuisine-served-in-the-only-lebanese-restaurant-in-north-bay/ My biggest challenge when we opened 12 years ago was that people didn’t know much about Lebanese cuisine or even what a Shawarma is. Twelve years ago this month, Roger Gergi and his wife Yasmin opened the doors of North Bay’s only Lebanese restaurant. Originally from Lebanon, Canada has been home to Gergi for over […]]]>

My biggest challenge when we opened 12 years ago was that people didn’t know much about Lebanese cuisine or even what a Shawarma is.

Twelve years ago this month, Roger Gergi and his wife Yasmin opened the doors of North Bay’s only Lebanese restaurant.

Originally from Lebanon, Canada has been home to Gergi for over 35 years.

The couple made a bet that the Lebanese restaurant Cedar Tree was going to catch on.

“One of the main reasons we came here was because it was one of the things that was missing here in North Bay. There was no real difference in the food. We had Thai, we had Chinese, and then we had your usual stores here. This being my culture where I come from. I’ve been in the restaurant business my entire life, so I thought we would give it a try and keep our fingers crossed, ”Gergi explained.

“To be honest, I had no idea it would be a success. We hoped so. Lebanese cuisine is very simple. People know it, people love it. We lived in Ottawa, Calgary, Toronto and there are Lebanese shawarma shops everywhere.

The ingredients aren’t exotic, in fact, they’re probably found in the average pantry.

“We use a lot of herbs, nothing spicy, nothing spicy, but a lot of different spices like oregano, thyme, basil, zaatar. We use a lot of this in our culture. These are ingredients that you have all seen and had before; chicken and lettuce and tomatoes and garlic. It’s just the way we put it together, it’s a little different, ”Gergi explained.

Surprisingly, it wasn’t the authentic Lebanese cuisine that got some customers through the doors first.

“My biggest challenge when we opened 12 years ago was that people didn’t know much about Lebanese cuisine or even what shawarma is. So they would come and we would sell poutine back then so I could bring people in because who doesn’t like poutine, right? And as they would come over to order poutine, I would tell them “While you wait for your poutine, try this or try that” and we would give them little samples of the donair, falafel and shawarma just to introduce people to the food. “

The Donair dish includes minced marinated beef and lamb wrapped in a pita with lettuce, tomatoes and onion, garnished with your choice of donair sauce or garlic sauce.

Falafel is a combination of chickpea and bean patties mixed with parsley, onion, garlic and fried spices and wrapped in a pita with lettuce, tomato, onion, marinated turnip garnished with tahini.

At the end of the day, the big seller is the chicken shawarma.

Chicken Shawarma is minced marinated roast chicken wrapped in a pita with lettuce, tomatoes, pickles, pickled turnip and onion, topped with your choice of garlic sauce or hummus.

“For shawarma, we use chicken breasts and chicken breasts only, we don’t use dark meat. You take chicken and marinate it with a bunch of different spices and of course garlic. And you put it on a skewer and you cook it vertically so that it cooks from the outside to the inside, then we put it on a wrap with your choice of garlic sauce or hummus, ”said Gergi on crowd enjoyment.

“I think one of the main reasons is the chicken. People know the chicken. So it’s the easiest thing to do because you know it. Chicken Shawarma is the biggest seller, but we have a lot of vegetarians, a lot of vegans here in North Bay. So falafels, vegetarian shawarma, and tofu shawarmas are also big sellers.

The menu has expanded over the years to include appetizers, bowls and salads.

“We make wraps, we make platters, we make family meals, and we do catering, so we do a bit of everything. We try to keep it as authentic as possible. Obviously, there are things you just can’t, so our menu is pretty small, ”said Gergi.

“We try to keep only the basic Lebanese things that people know; your shawarma, your falafel, your kafta, your donair, tabouli and hummus. We try to keep it simple by keeping it minimal, but it’s as authentic as it gets. “

“We are open Monday through Friday from 11 to 8. Before COVID, our lunch was the big money generator. We have a lot of business people from here and so on. But since COVID, we’ve lost a lot of people working from home and they’re not here that often. We saw that our lunches were decreasing a bit, but our dinner made the difference, ”explained Gergi.

“Knock on wood, we were stable the whole time. So COVID from a sales perspective hasn’t affected us too much. We obviously lost a lot of catering because people don’t get together, but restaurant sales weren’t too successful.

The poutine that once drew people to the restaurant when Cedar Tree opened remains on the menu today.

Choices vary from traditional poutine to luxury shawarma poutine; Fresh cut fries topped with Shawarma chicken, cheese curds, spicy garlic sauce and donair poutine.

“I still plan for many more years here, I touch wood. We’re still going strong, we still love it and we hope to be here for a good while, ”said Gergi.

“I feel very grateful with 12 years here, through COVID, through the fires, we’ve had so much that has happened and the community has always grown stronger. It’s because of everyone here that we’re always here and I can make a living doing what I love to do and supporting my family.

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Cuisine is deeply rooted in culture: Chef AnurudhKhanna https://fuzerestaurantandlounge.com/cuisine-is-deeply-rooted-in-culture-chef-anurudhkhanna/ Sat, 11 Sep 2021 17:41:27 +0000 https://fuzerestaurantandlounge.com/cuisine-is-deeply-rooted-in-culture-chef-anurudhkhanna/ By Siddhi Jain Respecting the sanctity of any cuisine is important because it is deeply rooted in culture, says Chef AnurudhKhanna, Executive Multi-Property Chef at Westin Gurgaon, New Delhi. After hosting a food festival that brings culinary treasures from the Tamil city of Tiruchirapalli to the city, Chef Khanna points out that there are many […]]]>
By Siddhi Jain

Respecting the sanctity of any cuisine is important because it is deeply rooted in culture, says Chef AnurudhKhanna, Executive Multi-Property Chef at Westin Gurgaon, New Delhi. After hosting a food festival that brings culinary treasures from the Tamil city of Tiruchirapalli to the city, Chef Khanna points out that there are many misconceptions about cooking. from the southern Indian states, which in themselves constitute a rich culinary bouquet.

Chef Khanna speaks to IANSlife on the sidelines of the “Treaures of Trichy” Food Festival, which takes place at Westin Gurgaon, New Delhi until September 15th. Excerpts:

Can you tell me about the inspiration behind ‘Treasures of Trichy’?

Khanna: When planning a food festival, we were just thinking about the cuisine and Indian state to tap into. We’ve looked at the resources of our culinary team at Westin – here someone is from Uttarakhand, Nepal, Southern States, Rajasthan, Bengal – so it’s quite varied. Our South Indian resident chef, Chef Vijaykumar is from Tiruchirapalli, who has been with us since 2019. This is where we thought to put this cuisine to the fore, and make him the main chef of the festival. gastronomic.

There are many variations of what is singularly called “South Indian cuisine”. As a chef, what do you have to say about this?

Khanna: I also discovered this, during my last mission in Bangalore where I traveled to Mangalore, Kerala and Andhra. While traveling, I realized that the cuisine was changing. Dishes even ‘sambhar’ and ‘rasam change. Andhra style sambhar is very spicy in some places and a little sweet in others. Not only does the palate change from state to state, but the ‘sambhar’ breakfast is different from the ‘sambhar’ which lasts all day. The level of spices matters a lot. For example, Kannada cuisine is not so spicy, Mangalore cuisine is rich in spices, Andhra cuisine is rich in chili peppers but Kerala cuisine is very fragrant.

On the stereotype, yes, there are a lot of misconceptions about food among people who are not from the southern states of India or who haven’t traveled much. They believe that South Indian cuisine is mostly “idli, sambhar, dosa, vada”, and that there are many varieties of dosa. But in reality, the cuisine of South India is immense.

Chefs are experimenting with fusion styles, for example, something like a dosa burger. Opinions ?

Khanna: As a chef, I would say this shouldn’t be done. A small change to the recipe is okay, but changing the recipe backwards is not. Food is very much a part of the culture. You can just be around the culture a little bit, adapt, but the complete 180 degree changes and mergers are not my food philosophy. Let’s keep the sacredness of the kitchen as it is. It’s different from making multigrain dosa or ragidosa, even variations of stuffing are possible.

What’s next for food festivals at the Westin?

Khanna: Then it would also be regional. I would first discover other regional talents on my team. Maybe I could do a Uttar Pradesh travel stream and bring out the regional variations among UP dishes. (IANSlife)

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One last chance for summer grills | Food https://fuzerestaurantandlounge.com/one-last-chance-for-summer-grills-food/ Wed, 08 Sep 2021 23:42:00 +0000 https://fuzerestaurantandlounge.com/one-last-chance-for-summer-grills-food/ It can’t be the end of summer. I am not ready for the end of the summer. So I did what any normal American man does when faced with the sudden realization that his favorite season is about to end: I pouted. But only for a short time. Then I bought a bag of charcoal […]]]>

It can’t be the end of summer. I am not ready for the end of the summer.

So I did what any normal American man does when faced with the sudden realization that his favorite season is about to end: I pouted.

But only for a short time. Then I bought a bag of charcoal and lit the grill. There’s nothing like grilling a hearty piece of meat or vegetable to prolong the pleasures of summer and ward off the dying cold of fall.

Grilling is essential, it is elementary. Thousands of years ago, our ancestors roasted fattened calves and whole lambs over a wood fire. They didn’t make a demi-glace with champagne vinegar and shallots to serve as a sauce.

So I decided to keep my late summer grills simple and basic, or at least simple.

Also, a reader asked for Easy Recipes. I might be upset that the scorching August days are coming to an end, but at least I’m accommodating.

I started with a cheeseburger. Yes, everyone knows how to make a cheeseburger, but I have a tip (because I read it in a book) to make it even better: you grate the cheese directly into the ground beef, with salt and cheese. pepper.

The advantage of this method lies in the timing, which is directly related to the temperature.

Normally, in order for the cheese to melt well on the burger, you should put it when the meat is still slightly undercooked. This way, the cheese finishes melting just when the meat is perfectly cooked.

It is not easy to be right. But with the cheese already mixed in the burger, it melts into the meat, which you can cook to the exact temperature you like. When you eat it, you get a delicious touch of cheesy flavor in almost every bite.

I then made one of my favorite ways to make steak. It’s called Mustard Lime Steak because the steak is covered in a crust made from dry mustard, lime juice, and Worcestershire sauce – and yes, I know that sounds awful.

But this is not the case. It really is not.

The spiciness of the mustard is softened by the umami earthy side of the Worcestershire sauce, with bright notes provided by the lime. He’s actually kind of a genius, and it’s as delicious as it is unexpected. And because you thinly slice the meat to serve it, you can use it on almost any type of steak.

For a vegetable dish, I opted for grilled asparagus in olive oil and parmesan, an extraordinary dish from the Chez Panisse restaurant. It was the establishment in Berkeley, California that essentially started the food revolution in this country and is still considered one of the best in the country.

Many of his recipes are difficult, but this one is simple. Simply coat the asparagus tips with olive oil and season with salt and pepper. Grill them until done, drizzle with lemon juice and top with the crispy pancetta and chopped egg.

Leave it to Chez Panisse to find the perfect balance of different flavors. Thin shavings of salted Parmesan on top bring the dish to life.

My last dish took a little work to prepare, but only a little – and it was all done the day before.

Tandoori chicken is one of the most popular dishes in Indian restaurants in this country. It’s hard to do at home, because doing it right requires a tandoor oven, an earthenware oven that bakes at around 900 degrees.

You probably don’t have one, although they are available. Still, you can make your own less tangy version of tandoori chicken in your own grill, using indirect heat.

I concocted a recipe using ideas from two different sources and a few of my own. The chicken is marinated for several hours, preferably overnight, in yogurt mixed with a mixture of spices. The mix I used worked particularly well.

Eight spices are needed, plus lemon juice, yogurt, and chicken, and you probably won’t have them all unless you cook Indian dishes often enough. If you want, you can use garam masala – most stores carry it – to replace ingredients you don’t have. The result will be different, but who knows? It might be better.

Having said that, the chicken I made was pretty amazing. Tandoori chicken shouldn’t be a very spicy dish, but I put some heat in mine for luck. You can reduce or eliminate the cayenne pepper (or Indian chili powder) if you want it milder.

It was just a remarkable dish for the end of summer. I’m sure I will do it in the fall, winter and spring as well.

———

TANDOORI CHICKEN

Yield: 3 to 4 servings

3/4 cup plain yogurt

4 quarter-sized slices of ginger (peeling not necessary)

4 large cloves of garlic

2 tablespoons of lemon juice

2 teaspoons of cumin

2 teaspoons of ground coriander

1 teaspoon of turmeric

1 teaspoon of salt

1 teaspoon cayenne pepper or Indian chili powder, optional, see note

1/2 teaspoon of cinnamon

1 chicken (3 1/2 pounds), cut into serving pieces

Note: Indian chili powder, which is often spelled chili, is available in international markets

1. In a blender or food processor, combine the yogurt, ginger, garlic, lemon juice, cumin, cilantro, turmeric, salt, cayenne pepper or Indian chili powder and the cinnamon until smooth. Cut 2 or 3 notches at least 1 inch deep in each piece of chicken, except for the wings. Coat the chicken with the marinade mixture in a bowl, cover and refrigerate for 4 to 24 hours.

3. Prepare a grill with a lid for indirect heat.

4. When the grill is hot (425 degrees, if using a kamado grill), place the chicken on the grill, skin side up. Cover and cook for 50 minutes without opening the grill. Remove the wings, close the grill and cook for an additional 10 minutes.

Per serving (based on 4): 596 calories; 30 g of fat; 8 g of saturated fat; 670 mg of cholesterol; 73 g of protein; 5 g of carbohydrates; 1 g of sugar; 1 g of fiber; 846 mg of sodium; 71 mg of calcium

Recipe by Daniel Neman

CHEESEBURGERS

Yield: 4 servings

1 1/2 pounds chuck ground at 80% lean

1 teaspoon of salt

1/2 teaspoon of pepper

4 ounces of grated cheese (cheddar, Swiss, Jack, blue or other)

1. Prepare a grill for direct heat.

2. Break the mandrel to increase the surface area of ​​the seasoning and cheese. Sprinkle salt, pepper and cheese over meat; mix lightly with your hands to distribute evenly. Divide the meat into 4 equal portions; with cupped hands, toss a portion of meat back and forth to form a loose ball.

3. Pat lightly to flatten the meat into a 3/4 inch thick burger that measures about 4 1/2 inches in diameter. Press down on the center of the patty with your fingertips until it is about 1/2 inch thick, creating a well or divot in the center of the patty. Repeat with the remaining meat portions.

4. Grill burgers, divot side up, uncovered and without pressing down, until seared on the bottom, about 2 1/2 minutes. Flip the burgers and continue to grill until desired doneness, about 2 minutes for rare, 2 1/2 minutes for medium rare, 3 minutes for medium and 4 minutes for cooked through.

Per serving: 546 calories; 43 g of fat; 19 g of saturated fat; 148 mg of cholesterol; 36 g of protein; 1 g of carbohydrates; Sugar free; no fiber; 878 mg of sodium; 233 mg of calcium

Recipe from Cook’s Illustrated Magazine Editors’ Steaks, Chops, Roasts and Ribs

MUSTARD AND LIME STEAK

Yield: 4 servings

4 steaks (sirloin, T-bone, rib eye, strip loin or New York skirt)

1/4 cup dry mustard, like Colman’s

1/4 cup Worcestershire sauce

1 large juicy lime

Coarse salt

White pepper

1. Place the steaks on a platter and sprinkle 2 tablespoons of dry mustard over it. Pat the steaks with the flat end of a fork to distribute the mustard evenly. Sprinkle with 2 tablespoons of Worcestershire sauce, then squeeze half the lime juice over it. Pat the steaks with the fork. Season generously with salt and pepper.

2. Turn the steaks over and repeat on the other side. Let the steaks marinate for 15 to 20 minutes while you preheat the grill.

3. Set the grill for direct cooking and preheat it over high heat.

4. Brush and oil the grill grid. Place the steaks on the hot grill and grill, turning with tongs, until cooked to taste, 4 to 6 minutes per side for medium rare. Do not turn the steaks, or you will drop the mustard mixture. Transfer to a dish and let stand for 3 minutes.

5. Thinly slice the steaks on the diagonal, as you would for the London Broil. Let the slices marinate in the gravy for a minute or two, then serve.

Per serving: 808 calories; 55 g of fat; 24 g of saturated fat; 182 mg of cholesterol; 71 g of protein; 7 g of carbohydrates; 2 g of sugar; 1 g of fiber; 960 mg of sodium; 55 mg of calcium

Recipe from “Le Barbecue!” Bible “by Steven Raichlen

GRILLED ASPARAGUS WITH OLIVE OIL AND PARMESAN

Yield: 2 servings

8 spears of fatty asparagus

1 tablespoon of pure olive oil

Salt and pepper

2 tablespoons extra virgin olive oil

1/2 lemon

6 thin slices of pancetta

1 large egg, hard-boiled and chopped

Fresh parmesan

1. Prepare a charcoal fire.

2. Mix the asparagus in pure olive oil, salt and pepper lightly. Grill the asparagus over medium heat for about 5 minutes, turning the tips until the skin is shriveled and lightly charred. Test the cooking of the asparagus at their thickest point with the tip of a knife; the asparagus should be soft in the center. Transfer to warm plates and drizzle with extra virgin olive oil and the juice of 1/2 lemon.

3. Grill the pancetta for several minutes until it releases some of its fat and begins to crisp. Roughly chop the pancetta and sprinkle it over the still hot asparagus; sprinkle with chopped egg. Garnish with thin slices of Parmesan. Use immediately.

Per serving: 507 calories; 48 g of fat; 12 g of saturated fat; 133 mg of cholesterol; 23 g of protein; 8 g of carbohydrates; 2 g of sugar; 4 g of fiber; 1650 mg of sodium; 70 mg of calcium

Recipe from “Chez Panisse Cooking” by Paul Bertolli and Alice Waters

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“A second grand opening”: the Worcester public market continues to evolve with the arrival of Peruvian and Indian cuisine https://fuzerestaurantandlounge.com/a-second-grand-opening-the-worcester-public-market-continues-to-evolve-with-the-arrival-of-peruvian-and-indian-cuisine/ Sat, 04 Sep 2021 12:04:22 +0000 https://fuzerestaurantandlounge.com/a-second-grand-opening-the-worcester-public-market-continues-to-evolve-with-the-arrival-of-peruvian-and-indian-cuisine/ The entrance to the Worcester Public Market, between Harding and Green Street, now welcomes customers with a set of flowers. Greens, yellows and pinks stand out in Life in Bloom. At an aisle of flowers, a group of dessert vendors now saturate the space with sweets ranging from liquid nitrogen ice cream to Venezuelan pastries. […]]]>

The entrance to the Worcester Public Market, between Harding and Green Street, now welcomes customers with a set of flowers.

Greens, yellows and pinks stand out in Life in Bloom.

At an aisle of flowers, a group of dessert vendors now saturate the space with sweets ranging from liquid nitrogen ice cream to Venezuelan pastries.

In the remote alley, which just a few weeks ago acted like a chic mosh of vendors, is now the new row of market restaurants.

The changes are all part of the idea of ​​a ‘second grand opening’ at the Worcester Public Market after COVID-19 halted its first year of operation.

“This has been to a certain extent a work in progress and we are finding our way,” said founder and chairman of the Worcester Public Market, Allen Fletcher. “This is the best iteration yet.”

The Worcester Public Market opened in February 2020. Weeks later it closed due to the pandemic. After reopening last summer, it has continued to evolve and find its rhythm in the Canal District, one of Worcester’s liveliest areas.

The movement within the market has created a better presentation for customers and suppliers. Life in Bloom now sits near the entrance with its luminous flowers in the place originally occupied by Sweet Life.

The vendor known for his cotton candy ice cream burrito moved to the middle aisle to connect with other foodie-inspired vendors.

Girly Girl Soaps have also moved from the nearest aisle on Green Street to the middle which sells similar products to K. Sense Co.

A second outlet opened in the aisle closest to Green Street when Crate and Howl moved downtown. The two open places will be filled with international cuisines.

Pacha Mama will serve Peruvian cuisine and Namaste Woo will serve Indian inspired cuisine. Namaste Woo’s owner already sells take-out for home preparation at the Market Pantry.

The two new restaurants will already complement George’s Bakery, which just a few weeks ago was the only restaurant in the row.

The addition of three new spots now expands the international flavors of the market to include West African, Japanese, Jamaican, Venezuelan, Indian, Peruvian, Mexican, Asian, Mediterranean, Italian and American inspired dumplings.

Perhaps the infusion of new market spots is more visible along Harding Street.

A new oyster bar is expected to open by the end of the month. It will be managed by Jason Midwood, owner of Pasta Mani and Director of Domenic Mercurio Public Market.

The seafood restaurant will feature many of the features that made Pasta Mani so successful. Midwood will be creating a menu almost every week to ensure freshness, including taking inspiration from the trend for canned seafood to be served with drinks, branzino and Mediterranean sea urchin.

“I think the quality is going to be what drives him,” said Midwood. “You can go anywhere in town that serves oysters and buy oysters, then you can come here. It’s the same when you go looking for pasta elsewhere and you come here. We are moving towards a standard of quality and a standard of ingredients.

At one location in the oyster bar, there is a vacant corner location in the market. Stillman’s Farm recently left the market, creating a disruption for fresh produce in the market.

Fletcher said he hopes to fill the space soon. The market is already talking with delicatessens that could also provide fresh produce.

“[The market] will only get better when the oyster bar comes along, ”said Fletcher. “It will be fantastic when we fill Stillman’s place.”

Associated content:

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Val Cantu changes the conversation about Mexican cuisine, interview https://fuzerestaurantandlounge.com/val-cantu-changes-the-conversation-about-mexican-cuisine-interview/ Wed, 01 Sep 2021 21:31:46 +0000 https://fuzerestaurantandlounge.com/val-cantu-changes-the-conversation-about-mexican-cuisine-interview/ As MasterChef Legends nears the finale, Val Cantu joins a group of top chefs for a legendary dinner. For all those who have dined at his impressive restaurant in San Francisco Californios, Chef Cantu’s culinary approach deserves to be in the spotlight. The famous chef gives new meaning to the humble tortilla. Throughout MasterChef Legends, […]]]>

As MasterChef Legends nears the finale, Val Cantu joins a group of top chefs for a legendary dinner. For all those who have dined at his impressive restaurant in San Francisco Californios, Chef Cantu’s culinary approach deserves to be in the spotlight. The famous chef gives new meaning to the humble tortilla.

Throughout MasterChef Legends, each of the chefs who joined the culinary conversation presented a unique perspective. From Sherry Yard and his approach to ending the meal on a sweet note to Jonathan Waxman and his sage advice on learning from his mistakes, every culinary master gives home cooks one more tool in their box. proverbial tools.

While some of MasterChef’s legends have appeared in various culinary programs, Val Cantu may not be so immediately recognizable. With a litany of culinary accolades, Cantu should be on the radar of more food TV fans. From receiving a Michelin star to recent accolades from the San Francisco Chronicle, Cantu is a force in the culinary world.

In his restaurant, Californios, Cantu seeks to elevate Mexican cuisine. To say that this approach to Mexican cuisine is different from others is an overly simplistic turn of phrase.

Asked about his approach to Mexican food and his dishes at Californios, Cantu said, “The point of what we want to do with the restaurant is just to try and broaden people’s perspectives on Mexican cuisine. While this statement is expansive, it is an open invitation to the table and the start of a “little conversation.”

As Cantu explained later, “our food is not to shock people or surprise people”. At the heart of every plate is food that “makes people happy” while “allowing them to experience something they might not have known”.

A good example on the Californios menu is the tortilla. The corn used in these tortillas is grown by a small farm. As Cantu explained, this heirloom corn is treated with the utmost respect. The resulting vibrant color and flavor is more than special.

In his words, only the aroma of corn is so alluring. The concentrated corn flavor that comes out of the cooking process is what “brings people back to the table” time and time again. A bite of an artisan tortilla and people will enjoy what nuanced Mexican food can be.

This attention to detail is just one part of the thoughtfulness that comes with every meal Cantu creates. Through his tasting menu, Cantu believes that the meal is a way of “telling a story”. It is a tale that “presents guests with delicious flavors and textures”.

Beyond the dining experience, Cantu hopes that “the shared history reveals some of our passion and care in the food we prepare. There is love in every dish.

In many ways, this love is part of the chef’s story. When asked about the idea of ​​how a chef eats food, Cantu spoke poignantly. He said, “Giving food to someone is a very basic human emotion. While he aims to make every guest happy at every meal, he feels like he is sharing his emotions with the guests and, in the end, the experience leaves a lasting impression.

However, this meal on the plate did not appear as if by magic with a wave of the wand. At the heart of every dish is flavor. Cantu said, “We always go for the flavor first, then we think about the presentation.” The goal is to make a dish that looks like “something someone would like to eat”.

In many ways, this idea is something MasterChef Legends home cooks need to consider. While there are many components and additions that can seem beneficial, the simplicity of a dish can often be more powerful. Instead of more than 15 items, Cantu recommends pairing them with fewer.

This ability to edit is the sign of a confident leader. As Cantu said, “trust yourself”. If you’ve made a great sauce, it doesn’t need a lot of other toppings and textures. Be confident with the cooking and the food on the plate. For home cooks participating in MasterChef Legends, this lesson could be Chef Cantu’s most beneficial lesson.

Val Cantu joins MasterChef Legends, episode “Legends Dinner”. This episode airs September 1 at 8 p.m. ET on FOX.

Californios is located in San Fransisco and Val Cantu has been awarded a Michelin star. In addition, he was named Best New Food and Wine Chef.

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Cody Simpson’s girlfriend Marloes Stevens offers singer Belgian cuisine https://fuzerestaurantandlounge.com/cody-simpsons-girlfriend-marloes-stevens-offers-singer-belgian-cuisine/ Thu, 26 Aug 2021 06:47:29 +0000 https://fuzerestaurantandlounge.com/cody-simpsons-girlfriend-marloes-stevens-offers-singer-belgian-cuisine/ A taste of his country of origin! Cody Simpson’s girlfriend Marloes Stevens offers singer Belgian cuisine during couple’s romantic “stay” on the Gold Coast By D. Lawrance and Abi Moustafa for Daily Mail Australia Posted: 07:47 BST, August 26, 2021 | Update: 08:39 BST, August 26, 2021 They enjoyed a romantic “stay” on the Gold […]]]>

A taste of his country of origin! Cody Simpson’s girlfriend Marloes Stevens offers singer Belgian cuisine during couple’s romantic “stay” on the Gold Coast










They enjoyed a romantic “stay” on the Gold Coast.

And Cody Simpson and his girlfriend Marloes Stevens visited a local business on Wednesday evening, with the couple dining at a nearby Belgian restaurant.

Simpson, 24, and Stevens, born in Belgium, shared images of the intimate dinner on their social media.

Eating out: Cody Simpson and his girlfriend Marloes Stevens visited a local business on Wednesday evening, with the couple dining at a nearby Belgian restaurant

Marloes assured his Instagram followers that “for anyone who asks if he likes [the food], HE DID’.

She added that she couldn’t wait to take him home to her in Belgium [so he can] eat my mother’s food ”.

For his part, singer and swimmer Cody told fans that the restaurant offers “the best Belgian cuisine and a huge assortment of Belgian beers”.

Posting to her Instagram Stories on Saturday, Marloes, 28, shared a clip of the couple’s romantic getaway to the Gold Coast.

Dinner for two: Simpson, 24, and Stevens shared images of the intimate dinner on their social media

Dinner for two: Simpson, 24, and Stevens shared images of the intimate dinner on their social media

Romantic Getaway: On Saturday Marloes shared a clip from their romantic getaway to the Gold Coast.  In one photo, the hunk was seen shirtless enjoying a cocktail and biting his teeth into French fries

Romantic Getaway: On Saturday Marloes shared a clip from their romantic getaway to the Gold Coast. In one photo, the hunk was seen shirtless enjoying a cocktail and biting his teeth into French fries

In one photo, the hunk was seen shirtless enjoying a cocktail and biting his teeth into French fries.

Keeping it simple, the stunning model captioned the photo: “Staycation.”

She then followed up the post with a selfie in which she sipped a piña colada.

Beauty: She then followed up the post with a selfie where she sipped a piña colada.  Marloes appeared to be nude in the picture, wearing only a pair of shades

Beauty: She then followed up the post with a selfie where she sipped a piña colada. Marloes appeared to be nude in the image, wearing only a pair of sunglasses

Marloes appeared to be nude in the image, wearing only a pair of sunglasses.

Over the past month, Cody has taken time off and shared photos on Instagram of himself relaxing at a house party with Marloes and their friends.

The sports star was seen packing his bags on the PDA with his model partner, enjoying wine and doing a few dance steps.

Well-deserved break: Cody took a break from swimming training.  Last Sunday, he shared on Instagram photos of himself enjoying a

Well-deserved break: Cody took a break from swimming training. Last Sunday he shared photos of himself on Instagram enjoying a ‘week off’ with Marloes and their friends at a house party (pictured)

In high spirits: A photo saw the Gold Coast native joking with a companion, giving a foot in the air

In high spirits: A photo saw the Gold Coast native joking with a companion, giving a foot in the air

Cody missed a spot at this year’s Tokyo Olympics at the Australian Olympic Trials last month.

The young star, who boldly rose to Olympic glory after many years away from the sport, placed last in the men’s 100-meter butterfly final.

After the race, Cody vowed in an Instagram post to “come back stronger next year.”

He has also declared his intention to aim for a place in the Paris 2024 Olympics.

What a shame: Cody missed out on a berth at this year's Tokyo Olympics during the Australian Olympic Trials last month.  The young star, who made a daring charge to Olympic glory after many years away from the sport, placed last in the men's 100-meter butterfly final

What a shame: Cody missed out on a berth at this year’s Tokyo Olympics during the Australian Olympic Trials last month. The young star, who made a daring charge to Olympic glory after many years away from the sport, placed last in the men’s 100-meter butterfly final

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A gastronomic tour of Europe – in the heart of London https://fuzerestaurantandlounge.com/a-gastronomic-tour-of-europe-in-the-heart-of-london/ Wed, 25 Aug 2021 10:41:40 +0000 https://fuzerestaurantandlounge.com/a-gastronomic-tour-of-europe-in-the-heart-of-london/

If you have a craving for European cuisine, a trip to London can provide you with all you need. Home to hundreds of world-class restaurants, London’s international offering makes it a premier dining destination.

Under the ‘London Eats’ banner, the Visit London Tourism Board team has put together a tasty itinerary to celebrate the capital’s vibrant and diverse food scene. Starting with Spain and ending in France, find out where to taste great European cuisine in London…

1

Spain

spanish food

Spanish food in London

Do you dream of sipping sangria while overlooking your favorite Spanish beach? You are not alone … Although many of us weren’t able to leave this summer, you can recreate the holiday vibe with the best Spanish food and drink in London. If paella is your thing, why not check out Iberica for the most authentic taste of Spain and its delicious sangria. If you like to share a meal with your loved ones, then Barrafina and Boqueria have the best tapas in London, and R Garcia And Sons on Portobello Road is the place to shop for the best food and wine in Spain. However, if you’re looking for a traditional night out where you get your body moving, head to La Pollera Colora nightclub for the best Latin tunes.

2

Portugal

Pastel de nata is a Lisbon classic

Portuguese food in London

This Mediterranean hotspot is known for its beautiful beaches, picturesque coves, quaint villages and, above all, deliciously fresh food. While London’s cityscapes aren’t quite the sea-swept coves of the Algarve, there are plenty of restaurants that will give you a taste of Portugal. If you’re craving the famous mouth-watering custard tarts – known as pastéis de nata – then head to the family-run Santa Nata restaurant for your fix. If you’re in the mood for traditional Portuguese dishes, head to O Cantinho de Portugal and A Toca restaurants to sample the best Portuguese cuisine in town. If you’ve been to Portugal before, you know that a Portuguese night out doesn’t end with food. Head to Bar Douro, which has some of London’s best regional Portuguese wines. If you want a variety of Portuguese food and drink, there’s always Little Portugal in Stockwell, which has some of the capital’s “best-kept secrets,” MyLondon reports.

3

Greece

Souvlaki Greek food

Greek food in London

There are few things more romantic than a Greek sunset and this popular destination is known for more than that. Its endless coastline, dreamy islands, picturesque beaches and delicious cuisine attract more than 30 million arrivals to the country each year. If you miss your annual trip to the idyllic shores of Greece, fear not, London’s Greek food scene is on par with your favorite restaurant in Mykonos. If you’re in the mood for a classic tavern, head to Andy’s Taverna, which has charmed Londoners for over 50 years. If you’re looking for unadorned and deliciously fresh Greek cuisine, head to The Real Greek on St Martin’s Lane or Bankside. You also absolutely cannot leave Greece without tasting the buttery, crispy and honeyed pastry that is baklava and Sophocles Bakery makes the best Greek desserts in London.

4

Italy

Italian food

Italian food in London

Italy is known for much more than its beautiful beaches – people from all over the world come to this popular destination to explore its ancient cities and taste some of the best food in the world. If you crave freshly made pasta, then Emilia’s Crafted Pasta and Padella will beg for more. If you fancy Italian cold cuts, fresh vegetables and homemade pizzas, head to Lardo. If you are not sure what you want and really would like to immerse yourself in all the wonders of Italian cuisine, then go to Eataly. No Italian visit is complete without gelato, and luckily London has a wide variety of choices, from La Gelatiera in Covent Garden to Oddono’s in South Kensington.

5

France

French cuisine of snails

French cuisine in London

Don’t say goodbye to your hopes of a French escape just yet. London is home to a plethora of delicious French cuisines that would be the pride of its neighbors next door. You want to dress up and live your Emilie in Paris dreams, then head to Le Gavroche or Le Café du Marché for a classy evening. Nostalgic and craving for old-school provincial French cuisine, head to L’Escargot. Need your dose of French pastry, go to Pâtisserie Sainte-Anne to indulge yourself with all the best pastries. And of course, no French meal is complete without cheese and wine, which is why a night at the Compagnie des Vins Supernaturels will make your taste buds scream it’s magnificent!

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Bama tea has been selected as the official designated white tea and officially designated Pu’er tea in the Chinese pavilion of the Chinese Pavilion Food and Culture Center at Expo 2020 Dubai https://fuzerestaurantandlounge.com/bama-tea-has-been-selected-as-the-official-designated-white-tea-and-officially-designated-puer-tea-in-the-chinese-pavilion-of-the-chinese-pavilion-food-and-culture-center-at-expo-2020-dubai/ Sun, 22 Aug 2021 21:16:23 +0000 At 12 August, Bama Tea Co., Ltd. (known as “Bama” or “Bama Tea”) and China Food and Culture Center of The signing ceremony of the China pavilion at Expo 2020 Dubai was held in Shenzhen, china. It was announced that Bama tea products were selected as the official designated white tea and the designated official […]]]>

At 12 August, Bama Tea Co., Ltd. (known as “Bama” or “Bama Tea”) and China Food and Culture Center of The signing ceremony of the China pavilion at Expo 2020 Dubai was held in Shenzhen, china. It was announced that Bama tea products were selected as the official designated white tea and the designated official Pyouuh tea in China Food and Culture Center China pavilion at Expo 2020 Dubai. Bama tea will take this opportunity to present quality Chinese tea, promoting cultural exchanges between China and over 25 million people from over 200 countries.

Wang hui – General representative of the Universal Exhibition and world vice-president of the Association of Curators, Chen Jun – Director of the Commercial Operations Center of China Food and Culture Center of the China Pavilion at Expo 2020 Dubai, Wu Qingbiao – Managing Director of Bama tea, and other guests and media representatives were invited to the ceremony.

Bama tea leading position in from China tea industry, and the brand’s efforts to promote Chinese tea internationally have been highly appreciated by Wang hui, general representative of the World’s Fair and world vice-president of the Association of Curators.

Before Expo 2020 Dubai, Bama tea made its presence at Expo 2010 Shanghai and Expo 2015 in Milan. In 2010, Bama tea became “China World Expo Ten Famous Teas – Official Tea of ​​United Nations Pavilion, Shanghai Expo 2010”. His products were given to guests as gifts. In 2015, Bama Saizhenzhu Tieguanyin received the Golden Camel Prize, which is one of the best prizes from China the tea industry had won over the last century. In addition, due to its quality and the reputation of its brand, Bama tea also served many important foreign affairs, such as the 9th BRICS Summit in Xiamen in 2017, 3rd International Festival of Maritime Silk Road Arts in 2017, promoting Chinese tea to the world.

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From simple dishes to multicultural cuisine https://fuzerestaurantandlounge.com/from-simple-dishes-to-multicultural-cuisine/ Sun, 22 Aug 2021 13:20:59 +0000 https://fuzerestaurantandlounge.com/from-simple-dishes-to-multicultural-cuisine/ Omar Hamdani, owner of Chez Hamdani – one of Djibouti’s oldest restaurants – serves Yemeni split fish seasoned and seared in a traditional clay oven with an open flame. AFP It’s lunchtime in the Djiboutian capital and “Chez Hamdani” is buzzing. Local celebrities, visiting diaspora and nomadic herders: everyone flock to this decades-old establishment to […]]]>

Omar Hamdani, owner of Chez Hamdani – one of Djibouti’s oldest restaurants – serves Yemeni split fish seasoned and seared in a traditional clay oven with an open flame. AFP

It’s lunchtime in the Djiboutian capital and “Chez Hamdani” is buzzing. Local celebrities, visiting diaspora and nomadic herders: everyone flock to this decades-old establishment to sample Yemeni fish, the only dish on the menu.

Cut in half, coated with a red pepper paste and then baked in a traditional oven: its spicy flavor evokes the complex and multicultural history of this small coastal nation nestled between Africa and Arabia.

“It is a recipe imported from Yemen that we have adopted and which is part of our eating habits,” said Abubakar Moussa, a former television presenter, while waiting for his order to be prepared.

“All Djiboutians, whether young or old, consume it,” adds the 63-year-old man, a regular at the establishment.

“Chili is the most important”

The strong Djiboutian heat – which ceiling fans try in vain to dispel – hardly dampens the enthusiasm of Moussa or his visiting Belgian grandchildren.

“Every time I come to Djibouti, he takes me here and I’m so happy,” says Sohane, 16, who discovered the dish with his grandfather.

“When we do it at home in Brussels, it doesn’t taste the same, but it reminds me of Djibouti, it’s a little memory.”

Several times a day, fishermen deliver sea bream, red mullet and other offerings to the many Yemeni fish restaurants or “moukbasa” that dot the port city, separated from Yemen by the Gulf of Aden.

Then it’s time for the chefs to get down to business.

The fish is cut lengthwise and salted, before applying a paste made from sweet red peppers – imported from Ethiopia – using a brush.

Content Image - Phnom Penh Post

Oumalkheir Ali Mohamed, 85, a long-time customer and family friend of the successive owners of one of the city’s oldest restaurants, Chez Hamdani. AFP

“The most important is the chili”, explains one of the cooks, pearled with sweat, securing the fish to a long metal rod, before plunging it into a traditional terracotta oven, which looks like a tandoor. Indian.

The finished dish – recovered 15 minutes later – owes both its gentle heat and its intense red color to the peppers.

Throughout Djibouti city, Yemeni fish is eaten with pancakes and “fata,” a paste made from bananas or dates, and typically sold for around 1,000 Djiboutian francs ($ 5.60).

Restaurateur Omar Hamdani credits his grandfather’s “world-famous” recipe for the enduring popularity of his establishment, nearly a century after emigrating from Yemen to Djibouti.

Not much has changed at “Chez Hamdani” since then, other than adding a second floor.

Its walls are still adorned with earthenware and traditional moldings. A small dining room at the back is reserved for women who wish to dine alone. And the recipe remains the same.

“My grandfather brought him back from Yemen, he opened this restaurant, then my father took over from him, and now it’s my turn to take the lead,” said the bearded entrepreneur, in his late thirties.

Taste of the house

Yemenis are the third largest ethnic community in Djibouti, behind the Issa and Afar.

Migration and trade between the two countries have existed for millennia.

But in recent years, their shared history has taken a tragic turn, with thousands of Yemenis crossing the Bab el-Mandeb Strait to seek refuge in Djibouti and escape the war that has ravaged their country since 2014.

After fleeing Sanaa for Djibouti, the former civil servant Amin Maqtal created a moukbasa called “Le Kaaboul” with two other immigrants, reflecting their desire to start afresh and taste at home.

“As long as I am in this restaurant, I eat here, I am surrounded by my compatriots, I feel good. Because everything I had in Yemen, I have it here, ”the soft-spoken 45-year-old said.

He is both moved and amused by the local craze for Yemeni fish, which is just one of dozens of delicacies from his home country.

In the end, “demand is stronger in Djibouti than in Yemen,” he said with a smile.

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