Pinot Grigio I came across this article on the Wall Street Journal. I found it to be interesting and thought I post this on our blog. This article high lights the essence of one of the finest white wine Pinot Grigio. It also outlines the type of food that goes with Pinot Grigio. We have at the Himalayan Restaurant, Fish…

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By Kevin  Pang of Chicago Tribune Amid the uproar of Groupon’s controversial Super Bowl ad mocking Tibetan geopolitical troubles, we lose sight of what’s truly important: just how amazing is that fish curry at Himalayan restaurant? Firstly, I take issue with Timothy Hutton using the word “amazing.” The word is so saturated in our culture that it has lost all…

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By Sara Lugardo from Chicago Asian Community Examiner Finding an exciting alternative to the same old mundane restaurant scene in Chicago can be a daunting task.  Sushi houses can be hit or miss, Chinese takeout can be all too familiar and game day food like chicken wings and pizza is not the epitome of excitement. A great alternative, that for…

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Black Cardamom

Black cardamom (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor. The pods are used as a spice, in a manner similar to the regular Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in…

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By Kent Palmer from examiner.com Chicago Beer and Indian Food I had the pleasure the other sunny day to visit a Chicago-area Indian restaurant to pair the food with authentic Nepali and Indian cuisine. In the foot hills of Bloomingdale’s Stratford Square Mall, The Himalayan serves delicious fare. Open at this location on Army Trail Road for less than two years, a…

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Cumin

Cumin is the seed of a small umbelliferous plant, a member of the parsley family. Cumin is available dried, or ground to a brownish-green powder and is one of the most essential spice of Indian and Nepali cuisine. Cumin is integral part of the curry powder or paste. Cumin seeds are used as a spice for their distinctive aroma. According…

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Coriander Powder

Coriander (Cilantro) is a herb with a fresh, sweet aroma. The Coriander powder is an essential spice in the Indian and Nepali cuisine. It is used as a flavoring agent in vegetarian and non-vegetarian items. It imparts the dish with its unique aroma of freshness. Culinary Uses Coriander seeds are dried up, ground into a powder form after which they…

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Garlic

Garlic is an erect biennial herb with condensed, flattened stem and narrow, flat leaves. The bulb consists of bulblets called cloves. The cloves are used for consumption (raw or cooked), or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The Sankrit word, “Lahsunah”, for garlic, means “that which devours diseases of…

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Turmeric

Turmeric has a peppery, warm and bitter flavored, bright yellow colored spice and is best known as one of the ingredients used to make curry. Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in Indian and Nepali systems…

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Ginger

Ginger takes its name from the Sanskrit word stringa-vera, which means “with a body like a horn”. Ginger is essential spice in Indian and Nepali cooking. Ginger is available in various forms, whole raw and fresh roots, dried roots, powdered ginger, pickled  ginger and preserved ginger. Inidan and Nepali cooking use primarily the dried ginger roots. Culinary Uses Fresh ginger is…

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