Review of Palm Continental Hotel

Review of Palm Continental Hotel

I wasn’t fully made to explain how breakfast works since I booked it I was not told how to collect it and rather where everything is you just sorta have to find your own way around it.
The food from the restaurant was amazing Everytime I ordered it was amazing, delicious hearty Indian cuisine food that sooths the soul.
Stayed in February 2019

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Juice Places Austin Tx Infection Staph

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Take A Trip Down Memory Lane With The Anglo Indian Food Festival at The Bengaluru Brasserie

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Bengaluru has such a rich and vibrant history, and oftentimes we haven’t seen the colonial influence showcased in cuisine to the extent that we experienced at the Anglo Indian food festival at the Bengaluru Brasserie. Curated by Bridget White, a reknowed author and Anglo Indian cuisine specialist, we couldn’t wait to sample authentic dishes that were reminiscent of a bygone era.
We started things off by sampling a variety of pickles such as the Brinjal pickle, salt fish pickle, and the prawn balchao. We paired these traditional pickles with some scrumptious Vegetable Pantra and Potato Mutton Chops, which reminded us a bit of croquettes, that went together gorgeously.
When you think about Anglo cuisine, you’ll automatically remember Mulligatawny Soup the anglicized version of the Tamil “Melligu -Thani”. (“Melligu” meaning pepper and “Thani” meaning water). This is a dish that you won’t be able to try every day, and the coconut milk added another element to this hearty soup!
Moving onto the mains, we couldn’t wait to try the Saffron Coconut Rice, Mince Ball (Kofta) Curry or ‘Bad Word Curry’ and Devil Chutney, and we weren’t disappointed. Bridget White threw in some lovely anecdotes to listen to as we ate to our hearts content. The Railway Lamb Curry offered a throwback to the days where travelling by train was a luxury, with the pungent taste of tamarind present as a preservative when electricity was just coming to the subcontinent.
For dessert, we were reminded of childhood family dinners with the easy to whip up bread pudding, and the severely underrated fruit trifle. The whole experience reminded us of lovingly cooked home meals, and we savored every single bite. We loved the history behind each dish, so, if you’re looking to try a bit of old Bangalore’s culture, head to the Hyatt Centric, for an Anglo experience you won’t forget.
Date: Until March 3rd 2018
Time: Lunch: 12:30pm to 3:00pm
Dinner: 8:30pm to 11:00pm
Place: The Bengaluru Brasserie, Hyatt Centric Bangalore
Price: Lunch (à la carte): INR 999 plus taxes
Dinner (buffet): INR 1500 plus taxes

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Why Singapore travel is the next big thing for Pinoy families

The movie Crazy Rich Asian’s may have portrayed Singapore as a city of wealth, but this doesn’t hinder the country from welcoming millions of tourists from all walks of life each year. In 2018, Singapore was dubbed as one of the biggest cities for international tourism with 18.5 million arrivals. Singapore may have been considered the most expensive city in the world yet there are other great reasons to visit the country with your entire family, without actually spending a hefty budget.
Here are a few reasons why mommies and daddies should start saving for their family’s Singapore trip this 2019:
Get into non-stop action Adrenaline seekers of all ages can enjoy a variety of exciting activities including a cable car tour that gives a view of different attractions like the Universal Studios Singapore, Mega Adventure-Singapore and the world’s largest wind tunnel for skydiving all wrapped within the Sentosa Island.
Mega Adventure offers the MegaZip – a zip line ride at 60kph that lets you 75 meters above Sentosa’s beaches and jungles. MegaClimb is the country’s premiere high-ropes course that enables you to get through 36v treetop obstacles at three breathtaking levels. Adults who want to experience freefall sensation could try out the MegaJump that allows them to get a fantastic view of the jungle, palms, sandy beaches, and the ocean. Finally, children can join in the fun with the MegaBounce – a dynamic bungee jumping experience through bouncing at 8 meters high from trampolines along the beach.
USS tickets are sold from Php1,500-Php2,800. Photo credits to Sally Carlos, Service Manager (QBE)
The Universal Studios in Singapore is something no family should miss as it is teeming with shows and attractions aside from 24 nerve-racking rides. Let your kids meet and greet characters from the Minions, Sesame Street, Autobots, and Shrek.
Joseph and Nicole Barrozo had fun meeting their favorite character!
Indulge in a utopia of food Singapore takes pride as a melting pot of cuisines with Indian, Japanese, Chinese, Indonesian and other international influences. Michelin-starred restaurants and local hawker delights highlight the city’s diverse culinary background. When in Singapore, these are the dishes you should try out:
• Oyster omelets – Oysters with an egg may sound a bit weird, but this blend is what locals and foreigners love to eat. While whipping the omelet, start is added into the batter to give the dish a thick consistency. The gastronomic pleasure comes from the bouncy texture of the oysters that blend with the crisp chilli-filled spice of the omelet.
• Bak Kut Teh – Known as the meat bone tea, this Singaporean signature dish is a comfort food that features the sumptuous blend of herbs like star anise and different varieties of pepper.
• Chilli or Pepper crabs – Whether you pick the spicy tomato sauce or the black pepper sauce, the chilli crab dish is something to try out when in Singapore. Eaten with mantous or buns dipped in the sauce, chilli crabs are first boiled, so its delicate meat doesn’t stick into the shell.
• Curry fish head – Singapore’s curry fish head gives a harmonious fusion of Indian and Chinese spices. Featuring a half or a whole head of red snapper, this dish is concocted with Indian curry ingredients that are either served lighter and sweeter or with a tinge of sourness.
• Ice Kacang – Singapore’s version of our halo-halo, the ice kacang is made with shaved ice on top of chendol, grass jelly, palm seed, red bean and agar-agar jelly. The multi-colored effect is due to the Sarsi and rose syrup. This is definitely a children’s delight that can be served with condensed milk and novelty toppings like chocolate syrup or durian.
Visit the award-winning zoo Singapore has a world-renowned zoo that is home to 300 species. The Singapore Zoo is composed of several zones, each featuring various animals like komodo dragons in the Reptile Garden and baboons in the Great Rift Valley. Kids can spend a lot of time in the Kidzworld area where they can enjoy at the water playground, explore the obstacle course and play with farm animals.
The Singapore Zoo welcomes 1.7 million visitors each year including Team Carlos
You can also head over to the River Safari with 6,000 animals gracing the world’s most famous rivers. Try out one of the cruises available to find yourself being welcomed by giant pandas.
Explore the streets The best way to enjoy Singapore is to wander around its busy alleys. Walking might sound a bit weird in a country of futuristic sights, but a little wandering would lead you to discover other heritages embedded in Singapore’s avenues. Begin uncovering the shops at Chinatown and check for some great souvenirs – antique wares, clothing, traditional remedies, and tea leaves. Take a picture with the Sri Mariamman Hindu temple and the Buddha Tooth Relic temple. A little further away brings you to Little India – a cultural enclave of Indian desserts, street-side parrot astrologers, standard brow threading and affordable yet intricate henna tattoos.
Uncover the lush greeneries and rich past Singapore’s urban lifestyle is definitely surrounded by sanctuaries, parks, and museums. The Changi Museum features the country’s war history as depicted by artifacts and letters of prisoners during the war.
The National Museum of Singapore features exhibits, workshops, and outdoor movie screenings, too while the Esplanade lets you have a grasp of Outdoor Theatre that plays music and displays arts crafted by local artists.
Singapore’s unspoiled sanctuaries include the Gardens by the Bay, the Canning Park, and the Botanic Gardens. Pulau Ubin is another Singaporean Island that is home to diverse landscapes, ecosystems, and wildlife.
The Gardens by the Bay is home to hanging bridges, trampolines and kid-friendly attractions. Photo by April Capispisan
Relax at the airport A few hours within Changi Airport is already a chance to experience a wild selection of dining and entertainment options. Singapore gets you mesmerized by the art installation of copper raindrops at the Terminal 1.
Terminal 2 also has a lot of beautiful views to offer including the Sunflower Garde, Orchid Garden, Entertainment Deck, and the Enchanted Garden. Terminal 4 lets you enjoy the Slide along with a view of beautiful fishes at the Kai Pond and 1,000 butterflies at the Butterfly Garden.
All these and more make Singapore your 2019 family destination. It may be the world’s most expensive city but visiting with the entire family doesn’t need to be very expensive. With a little effort to save, you can secure affordable yet comprehensive travel insurance and modest accommodation. Your kids a once-in-a-lifetime experience is actually just four hours away!

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Welcome to a Splash of Colors Holi and Hola Mohalla Festival 2019 – Travel Information & Tourist Guide

· Updated February 27, 2019 An occasion of merriment and joy, Hola Mohalla is an esteemed Sikh festival that falls on the next day of Holi the famous festival of colors . Hola Mohalla is begun as a demonstration of Sikh martial arts led by the tenth Guru of Sikhs, Guru Gobind Singhji in which the participants presented a series of mock fights at the Gurudwara in Anandpur Sahib. The main purpose behind the celebration of the Holi and Hola Mohalla festival was to inculcate a sense of solidarity and patriotism within the Sikh community and also to develop armory skills through mock battles, swordfights, and parades. Guru Gobind Singhji – Image @ flickr/punjabspectrum Hola Mohalla is an important part of Indian festival tours that will start from Friday 22 March to Sunday 24 March. This is celebrated as a three day annual festival in Anandpur Sahib and draws in millions of visitors from different parts of India and abroad. The festival holds great significance for the Sikhs settled in other countries as a way to connect with their roots. Quite interestingly, the festival has become an attention stopper for the tourists with a host of entertaining activities like military battles, horse rides, poetry competitions, fairs and religious processions which give an insight into the Sikh religion. Gurudwara in Anandpur Sahib – Image @ wikipedia Watching people belonging to the Sikh community dressed in their colorful traditional costumes splashing colors on each other fills the whole atmosphere with a youthful energy that uplifts the moods of the visitors. The stalls put up inside the fairgrounds are a treat for both children and adults alike. You can buy everything from weapons, daggers, toys to all sorts of hi-tech equipment like reflecting shades, Cameras, and LCDs at jaw-dropping prices. The cute Nihang dolls are what you should definitely not miss buying at the stalls. The appetizing aroma wafting from the tiny kitchens set up at the campsite is ready to tempt you into having a bite of the extremely delicious langar prepared affectionately by the local Sikhs. The makeshift truck houses and tractors add a traditional village feels to the festival. Images @ flickr/gaurav-agrawal Be ready to be lured into eating piles of fried pakoras and jalebis once you sit down to have a cup of tea at the fair. The festival finally ends on the third day with a large procession carried out by the Nihangs which is followed by hundreds of pilgrims. The amazing hospitality of Sikh men and women coupled with the fun and frolic of the festival reflects a rich heritage of Sikh religion and also gives you a chance to witness the selfless service of the Sikh volunteers who always seem ready to help you with everything once you enter the fair site. Image@ flickr/trighatia Hola Mohalla Tour is the ultimate way to witness the rich culture, cuisine and traditions tucked in different parts of Punjab. It also acquaints you with the finer elements of Sikh religion that are still unknown to a majority of Indians. Travel agents in India are offering special packages centering on this famous Sikh festival . Image @ PTI Hola Mohalla Tour starts from Delhi, through Chandigarh, Amritsar and Anandpur Sahib, giving you enough options to explore these North Indian cities. The tour highlights the grandeur of Sikh culture and hospitality and lets you experience the distinct landscape of the Punjab region. Celebrate your Holi in a different way at Hola Mohalla in Anandpur Sahib, where food, culture, and valor come together by booking our special Hola Mohalla Tour 2019 .
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Luxury hotel, great location and delicious food

Sheraton Grand in Bangalore is located in Brigade gateway complex right opposite to WTC tower and next to Orion mall in Rajajinagar. WTC has got many offices, including Amazon India headquarters. This is a great location for anybody planning to visit places in the north part of town with metro connectivity as well. This is a luxury hotel with grandiose hallway, palatial lobby and rich interiors. The staff is highly responsive and extends great service. Rooms are clean, spacious with bathtub bathroom options. Room bed comes with pillow menu and options for a tight sleep. The breakfast spread is very wide, serving different cuisine right form Italian, South Indian, continental etc with delectable food. Room service is great. Hotel, Gym, pool, Spa, massage options are wonderful. Overall a great option for anyone who has work till MG/ Brigade road in Bangalore, beyond that it will be difficult to travel from this place considering Bangalore traffic. A few kilometers away from hotel, in different directions, Malleshwaram, Sadhashivnagar, New BEL road markets provide many authentic/ classic/ local eating and bar options.

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Why is nut milk the new food fad?

By Hitha Bhankharia on February 27, 2019 At Digestive Health Institute, we try steering clear of trends and fads as much as we can, because it’s really not healthy to keep eliminating or adding foods to your diet constantly, without much reason Follow on Facebook Print This Post
At Digestive Health Institute, we try steering clear of trends and fads as much as we can, because it’s really not healthy to keep eliminating or adding foods to your diet constantly, without much reason.
When it comes to non-dairy milks, however, it’s hard to ignore them. The most popular one in India right now is almond milk, but there’s also cashew milk, rice milk and coconut milk. The last one is really popular in southern and coastal Indian cuisines, of course, but it’s used as a base for curries, mostly.
So why are non-dairy milks all the rage right now? Because there’s been a rise in allergies to dairy, with the increase in commercial farming, mostly, and also because they are lighter, more delicious and offer a range of nutrition benefits that cow’s milk does not.
A note of caution, though – Please check with your doctor, or a qualified nutritionist before you cut dairy out of your diet. Unless you are lactose-intolerant – which can be established with tests – there is no need to eliminate dairy. You can certainly limit your intake and substitute cow’s milk with nut milk, rice milk or coconut milk, as per your taste.
This is an excellent recipe to follow to make nut milks. To make rice milk, this is a good recipe, and this one helps you make coconut milk. Hitha Bhankharia
If you make almond or cashew milk, do not throw away the leftover powder/meal that gets collected in the cloth after you strain the milk. You can add it to dals, soups, sabjis, or your morning muesli. You can also add it to smoothies and juices. A tip for you ladies – use it to make face masks, and scrubs!
You can also use homemade coconut milk in desserts, such as kheer. Use quarter the amount of dairy milk, and the rest can be coconut milk. It adds a depth of flavor and creaminess, and it’s become a household staple for me.
The best way to drink a non-dairy milk is as a shake. I recommend you start your day with a glassful of it. Add fresh or dried fruit of your choice, a tablespoon of mixed seeds such as sunflower, flax, and pumpkin, and a teaspoon of cold-pressed, organic coconut oil. It is a delicious and healthy substitute for your morning cup of coffee or tea.
Do remember, however, that non-dairy milks are not recommended for infants and very young children; if your child is a teenager, that’s fine, but don’t cut dairy out of their diet at all, unless they have an allergy.
I find non-dairy milks to be a really light and refreshing drink. The benefits are especially more for women, because these have hormone-balancing qualities that help a great deal. If you’re keen to learn more or have questions about this, please contact our team.
In my home, we use almond milk in our daily breakfast bowl of muesli, and in the summers, I use nut milks as bases for refreshing cool glasses of milkshakes to have as afternoon snacks. In the meantime, I hope you’re staying healthy, working out and having fun, all at the same time.

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Marino Mall A Thrilling Experience – Explore Sri Lanka – Once discovered, you must explore

Home » Marino Mall A Thrilling Experience Marino Mall A Thrilling Experience February 2019| 3 views Marino Mall has a multitude of shopping, entertainment and dining choices in store With numerous fashion stores, accessories, household appliance shops, and a vast food court with a sea view, Marino Mall is much more than meets the eye. Complete with a gaming and a VR arena and a spa, it is a destination rather than a shopping mall in the city of Colombo. Words Roomini Wijayarathne Photographs Menaka Aravinda The glass façade of Marino Mall glints in the sun and the LED wall displays the multitude of experiences in store, as the visitor approaches the towering structure. Accessible from both the Galle Road and the Marine Drive, it is a place to explore in the heart of Colombo. The vast hallway beyond the entrance to the mall is lined with numerous showrooms and retail stores on its either side. Pleasant music accompanies the visitor as he leisurely strolls along the hallway, admiring the displays of the high-end fashion stores, furniture and electronic showrooms, jewellery and accessory stores, footwear outlets and toy shops. Each distinctively unique. The many clothing stores offer a wide variety of fashion options, with choices to suit everyone’s style. The jewellery and accessory shops are clustered together, offering a range of products from exquisite branded items to everyday wear. The long hallway extends to the seaside entrance at the far back, glinting in the bright sunlight. As inviting as the sight of the splashing sea is, there are novel experiences to be discovered within the mall. The 9D Cinema theatre, is a first of its kind in Sri Lanka. Visitors, and definitely not the faint-hearted, can enjoy a thrilling clip of a rollercoaster ride, the experience enhanced with superior state-of-the-art technology. Accompanying the theatre are two karaoke juke boxes; anyone can step inside and sing to one’s heart’s content. Indulge in thrill and adventure at the VR arena Opposite to the cinema and juke boxes is the biggest VR centre of any mall in the country. With novel experiences in store for everyone of any age, the VR centre is one of the main attractions in Marino Mall. Virtual reality bike races, roller coaster rides, gaming hubs and mini-car rides for small children are readily available: a wonderful experience. Beyond the entertainment zone is the Food Emporium, offering a variety of cuisine. From Western to Far Eastern, a visitor can indulge in a plethora of enticing choices per his wishes. A coffee shop and a tea lounge are available with snack bars and a juice stall. The Food Emporium also offers space to host birthday parties, where guests can select from multitudes of food choices to celebrate the special occasion. The highlight of the Food Emporium is the outer lounge area that opens to the pleasant breeze and enchanting views of the sea beyond. It is delightful to enjoy dinner as the sun sets; the sight is simply magical. The Diliganz Department Store occupies the first floor. From clothing, accessories and cosmetics to gift items, stationery and furniture, Diliganz is a one-stop shop for all your shopping needs. The store is arranged in such a way that it provides ease of access while not missing out on any product that is on display. The outer lounge of the Food Emporium allows visitors to dine and relax amid beautiful views of the seascape On the seventh floor of the Marino Mall tower is the Angsana Spa, where visitors can relax and unwind after exploring the many delights that the Mall offers. The eighth floor holds yet another wonderful experience of dining and relaxing, with the Ocean Bar and Grill and the Shiwu Chinese Restaurant. The Ocean Bar and Grill is a semi open dining space, with a glorious view of the Indian Ocean. On every Friday and Saturday, the ambience of the restaurant is enhanced with live music making it the prime spot to enjoy a wonderful evening. Shiwu Chinese Restaurant offers delicious Chinese cuisine with private dining options available. The view from Shiwu of the Colombo’s dynamic skyline is a sight to behold, specially at night when the buildings glitter with electric lights. With diverse dining choices, multitudes of shopping and entertainment options, and spaces to simply relax, Marino Mall is a lifestyle destination. With a plethora of experiences to indulge in, a day spent at Marino Mall is a mini-vacation well spent. Marino Mall, Galle Road, Colombo 3 (+94 11) 259 5595 Opening Hours: 9.00 am – 10 pm Share this:

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Haleem (Mixed Lentils with Shredded Chicken)

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One type of food that I really love on a cold day is a hearty bowl of soup and some good bread. For some reason, it just makes me feel totally relaxed and even happier to be in my cozy, warm house! How about you? Do you have a favorite cold-day comfort food?
If you’ve had a chance to read a few of my other food posts, you will have noticed that “lentils” is a big part of a South Asian diet. Some families always have some type of lentil dish in addition to their main meal item. It’s just a tradition that has been passed along to families over generations and a delicious one too.
North and South Indians usually have their lentil dishes plain or with other vegetables in it. Pakistani lentil dishes are similar too, except they have the added option of including different types of meats in them. The meat adds a different level of flavor profile and intensity to the lentils that is just absolutely delicious! If you’ve ever had a chance to try Pakistani cuisine, it is a real treat. The flavors and spices that they cook with makes their food, especially their meat dishes, out of this world!
Haleem is one of those Pakistani dishes that you will keep coming back to after you make it. It is a very thick lentil soup made with barley, bulgar wheat, yellow lentils, mung beans, black gram and red lentil s. Traditionally, it is cooked low and slow on the stove until all the lentils break down into this beautiful, golden colored type of stew. Then you add your meat of choice and cook it again low and slow on the stove until the meat just falls off the bone and all the juices mix into this thick, buttery lentil stew. After all this mixing and meshing, the Haleem is then cooked again low and slow for another few hours until the lentils almost disintegrate – leaving this amazing and flavorful lentil stew with melt in your mouth pieces of meat in it. It is AMAZING! But – the whole “traditional” process from start to finish take about close to 6hrs!
I don’t know about you, but I personally don’t have the time to cook one dish for 6 hours on the stove! And I’m not talking about crock-pot cooking here or making pasta sauce from scratch! Guess what? When I have a hungry family around, they are looking around at each other deciding who to devour first! LOL. I also have 3 little children, so I really try to have food ready in a reasonable time, even when I’m making a variety of dishes.
Not only that, but it’s important to me to make Indian cuisine accessible and achieveable by the everyday cook – especially during the weekdays. I love Indian cuisine and I’m hearing alot of other people are starting to love it alot too, so I’ve take the “traditional” Haleem recipe and modified it so that it can be done and ready to eat in about 1.5hrs.
My family loves this dish because it is hearty, and full of flavor from the lentils, fried onions and chicken that I add into it. Plus, this is one recipe that will give you a decent amount of leftovers for the next day or possibly two.
Haleem can be made with or without meat. The key to making a good ( modern ) Haleem is using a pressure cooker, or Insta-pot. Usually, I make it with chicken breast. But, when I make the vegetarian version, I prefer to use spinach in it. It adds a really great flavor to the lentils and makes the lentil stew part smooth and silky.
Regardless, how you prefer to make this Haleem recipe, you will love its rich texture, amazing flavor and the chance to try something new from Pakistani cuisine!
HALEEM with CHICKEN

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Integration of Indian and African flavors accelerates

Home » Integration of Indian and African flavors accelerates Integration of Indian and African flavors accelerates Photo: Adobe Stock By Jeff Gelski
KANSAS CITY — In the 2006 comedy movie “Talladega Nights: The Ballad of Ricky Bobby,” Mr. Bobby (played by Will Ferrell) and fellow race car driver Cal Naughton Jr. (John C. Reilly) argue that pizza and chimichangas are examples of cuisine originating in the United States. They were wrong about pizza, which originated in Italy, but some people claim chimichangas, while served in Mexican restaurants, originated in Tucson, Ariz. The scene lends credence to how well Americans integrate foods and flavors from all parts of the globe.
Integration is happening now with flavors from Africa and India. Although not as prominent as flavors from Mexico and Asia, they are starting to appear more often in U.S. restaurant menus.
The National Restaurant Association, Washington, placed North African cuisine/flavors atop its global flavors ranking in the “What’s hot 2019 culinary forecast.” Tajine, a stew, was one example. West African cuisine/flavors came in second. Fourth was Ethiopian/Eritrean cuisine with examples being berbere and injera.
“Most consumers are now familiar with North African cuisine, but some other regions are starting to trend now,” said Roger Lane, marketing manager, savory flavors at Sensient Flavors and based in Hoffman Estates, Ill. “We’ve seen a surge in the flavors of other parts of Africa, especially the eastern and southern parts of the continent, places like Ethiopia, Somalia and South Africa. The cuisine is so new. So, it’s a perfect place for exploring new flavors.”
Some consider harissa, which is a combination of spices common in North Africa, to be the African ketchup, said Dax Schaefer, corporate executive chef for Asenzya, Oak Creek, Wis.
People debate the origin of peri-peri.
“Some people say it’s Portuguese,” Mr. Schaefer said. “Other people say North African. Other people say the eastern coast (of Africa). It’s pretty much all over Africa. It’s a citrusy hot sauce that’s used a lot on chicken, fish and pork.”
Both African and Indian foods offer distinct flavors, but their spiciness may raise a yellow flag of caution among U.S. diners. The spice levels may need toning down, Mr. Schaefer said, adding Americans tend to lack patience and seek “approachable” flavor profiles on menus.
“Instead of asking questions, (Americans) will gravitate to something they already know,” he said. “So that becomes a little more challenging when you get to cuisines like Indian or African.”
He gave two examples of Indian flavor integration. The Hot Indian restaurant in Minneapolis offers the “indurrito,” an Indian burrito made with house-made roti. The Choolaah restaurant in Cleveland offers salads and bowls that are “very approachable,” he said. Customers may choose from one of four types of masala for their Choolaah bowls: tikka, chickpea, black lentil daal and yellow lentil daal.
Comax Flavors, Melville, N.Y., lists cardamom, coriander, curry and garam masala as top ingredients from India in its 2019 Flavor Trends.
“These flavors work in a variety of different food and beverage applications, including baking, plant-based proteins, sauces and dressings,” said Catherine Armstrong, brand ambassador for Comax Flavors. “They also work in a host of beverages, including dairy and non-dairy as well as alcoholic beverages.”
Fruit-bearing husks (pods) on small trees contain cardamom seeds, said Michael Crain, senior flavor chemist for Comax Flavors.
“Flavor is described as sweet-spicy, warm and aromatic with slight woody and balsamic notes,” he said.
The leaves and fruit (seeds) of the coriander plant are found in traditional Indian cooking.
“The leaves and seeds provide similar but different flavor profiles,” Mr. Crain said. “Flavors are described as herbaceous, spicy, citrus, fatty and woody notes, which add unique flavor attributes to any dish.”
Many variations of curry mixes exist, but they usually consist of spice mixes that include cumin, ginger, coriander, turmeric and sometimes chilies among other spices and seeds, Mr. Crain said. Garam masala is a composition of spices and often differs geographically. Garam masala may contain a mixture of cumin, black pepper, coriander, cardamom, cloves, cinnamon, nutmeg, saffron, fennel and fenugreek seed, he said.
Mr. Schaefer mentioned turmeric. The curcumin within turmeric has been linked to anti-inflammatory benefits.
“It has a lot of health benefits, and I think people are looking at their food to be a little more functional as well as flavorful,” Mr. Schaefer said of turmeric. “Turmeric seems to be the spice of choice right now or the most popular spice in the room, so to speak.”
Turmeric initially brings a bitter taste that is followed by sweetness and then a ginger quality, he said.
More regional approaches to Indian flavors are taking place since the country has 29 states, said John Stephanian, director of culinary development for ADM Nutrition.
“One of my favorite foods right now, dosa, hails from the South India region and is beginning to pop up all over the food world,” he said. “Dosa is a style of crepe that is made with a combination of rice, lentils, black gram, fenugreek and more.” Exploring other regions
Other ethnic flavors are becoming more regionally specific, too.
Hokkaido, an island in Japan, is known for uni (Japanese for sea urchin), which has caught on in high-end restaurants in the United States, Mr. Lane said.
“The flavor has been described as ocean-like but not fishy,” he said. “Uni works very well in savory dishes like pasta due to its delicate savory flavor. It can be mixed with cream, Parmesan and black pepper for a decadent take on cacio e pepe (a pasta dish), for example.”
The city of Kyoto in Japan is known for yuzu, which originally was brought into the country by way of the Korean peninsula.
“Part of the citrus family, the yuzu’s flavor is similar to a grapefruit but with notes of sweet mandarin orange,” Mr. Lane said. “Yuzu could be used much in the same way as other citrus fruits: in desserts like cheesecakes or custards, in savory sauces similar to sweet and sour, and mixed with honey and tea for a global take on Arnold Palmer (a tea and lemonade drink).”
Yucatecan food and flavors are migrating throughout America as well.
“Yucatecan cuisine is classically Latin American but with distinct influences from Europe, the Middle East and the Caribbean,” Mr. Lane said. “The flavors associated with the region are a mix of the familiar and the unfamiliar. Spices like oregano and cumin abound as well as habanero chilies. However, there are other flavors like achiote, sour orange and epazote that may be a new experience for the casual diner.
“Meat rubs and processed meats work well with many of these flavors in combination to recreate authentic Mexican dishes. Sour orange could be part of a sparkling beverage build or even used in a sauce instead of lemon or lime.”
Sumac, often found in Syrian dishes, is expanding beyond the Middle East.
“Sumac is becoming increasingly popular, and personally I’ve been using it in a lot of my dishes,” Mr. Stephanian said. “Syrian cuisine is becoming more prevalent, and the slightly, sweet, slightly savory combinations of flavor from sumac is unmistakable.”
Salads and juices are potential applications, he said.
“Sumac is another well-known Middle Eastern flavor profile,” Mr. Lane said. “Its bright citrusy profile works well anywhere you’d use citrus zest but can also be paired with other ingredients for marinades for rubs for meats. It also works well on its own as a topping for roasted vegetables to balance the smokiness.”

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