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Tasting Kitchen

Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,

Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,

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spice world<br />

A BLUE HAZE HANGS ABOVE THE TREES on a crisp Delhi<br />

morning. People hug arms to bodies against the slight<br />

winter chill. Along the pavement, heaps of flower heads<br />

are piled high on plastic sheets, burnt orange and deep red<br />

marigolds alternating with the flat grey concrete that peeps<br />

through between each flower vendor’s space. A faint scent<br />

of roses softens the air.<br />

Customers push their way between the vendors, eyeing<br />

the flowers keenly. The flower sellers have only a few hours<br />

before the shuttered shops behind them will open their<br />

doors and the street will fill with traders,<br />

all making their way to the suffocating<br />

lanes of Gadodia, the world’s largest<br />

wholesale spice market.<br />

Three monkeys gambol along a<br />

plait of cables, traversing Khari Baoli, a<br />

busy street in Old Delhi’s Chandni Chowk<br />

district. Beneath them the road is packed<br />

with people moving sack loads of spices:<br />

rickshaws are piled high, men haul<br />

trolleys, porters known as coolie wallahs<br />

lug hessian sacks on their shoulders or<br />

balance stacks of boxes on their heads.<br />

An ox with horns painted the colors of the Indian flag<br />

lumbers past. A horse wearing blinkers pulls a cart loaded<br />

with rice.<br />

The street fills with the sounds of horns, shouts and<br />

cries as each worker forces his way through the cars, draft<br />

animals and bicycles, all fighting to get to the same place.<br />

A man gives directions in Hindi: “The spice market is after<br />

the second tree on the left.” A dark-walled lane leads into<br />

a central courtyard encircled by four floors of shops. Each<br />

property is filled from floor to ceiling with sacks. Coolie<br />

wallahs ferry the sacks inside and pile them up, carrying bill<br />

hooks to steady the loads and cutlasses to slice them open.<br />

Some sacks have<br />

split already,<br />

revealing dried<br />

chilies, their bright<br />

red and orange<br />

skins gleaming<br />

in the dull light<br />

of the alley.<br />

德 里 一 大 清 早 , 天 气 尚 凉 , 树 上 方 笼 罩 一 片<br />

蓝 色 薄 雾 , 只 见 路 上 行 人 纷 纷 以 手 环 绕 胸 前 ,<br />

抵 御 那 冬 日 寒 意 。 人 行 道 上 , 成 堆 花 束 在 塑<br />

胶 布 上 叠 得 老 高 , 也 可 看 到 褐 橘 及 深 红 金 盏<br />

花 交 替 , 顺 着 灰 色 的 斑 驳 土 墙 直 趋 隔 壁 摊 位<br />

一 窥 究 竟 。 阵 阵 玫 瑰 芳 香 令 人 晕 眩 , 稍 加 缓<br />

解 了 空 气 中 的 紧 绷 气 氛 。<br />

市 集 四 处 摩 肩 擦 踵 , 客 人 在 摊 贩 间 穿 梭 ,<br />

眼 中 只 有 想 要 寻 找 的 花 。 花 贩 时 间 不 多 , 无<br />

不 大 声 贩 售 , 因 再 过 数 小 时 , 后 方 商 店 就 要<br />

开 张 , 届 时 街 道 将 满 是 贸<br />

易 商 , 全 世 界 最 大 的 香 料<br />

批 发 市 场 「Gadodia」 周<br />

边 大 街 小 巷 都 将 挤 得 水 泄<br />

不 通 。<br />

三 只 猴 子 在 绳 索 编 成<br />

的 缆 线 上 跳 跃 , 在 旧 德 里<br />

Chandni Chowk 城 区 繁 忙<br />

的 大 街 Khari Baoli 上 方 玩<br />

得 不 亦 乐 乎 。 底 下 的 人 们<br />

正 忙 着 将 一 袋 袋 香 料 搬 进<br />

搬 出 : 人 力 车 上 早 已 堆 满<br />

货 物 、 男 人 拉 着 拖 车 前 行 、<br />

苦 力 则 扛 起 脚 夫 的 工 作 , 将 大 捆 麻 袋 放 在 肩<br />

上 、 或 把 箱 子 巧 妙 层 层 堆 在 头 顶 , 使 命 必 达 。<br />

同 时 一 只 牛 角 画 上 印 度 国 旗 颜 色 的 大 公 牛 缓<br />

步 经 过 , 另 一 头 则 见 一 匹 戴 着 眼 罩 的 马 儿 使<br />

劲 拖 着 堆 满 白 米 袋 的 轮 车 。<br />

街 道 上 喇 叭 声 、 搬 运 工 穿 梭 车 阵 的 吆 喝<br />

声 此 起 彼 落 , 他 们 的 目 的 地 和 一 旁 的 驼 兽 与<br />

搬 运 脚 踏 车 都 一 样 是 香 料 市 场 。 有 个 好 心 人<br />

用 印 度 话 帮 忙 报 路 :「 过 左 边 第 二 棵 树 就 可<br />

以 到 市 场 了 。」 沿 着 满 是 暗 黑 砖 墙 的 小 巷 往<br />

前 不 久 , 便 来 到 了 空 旷 的 广 场 , 四 周 俱 是 四<br />

层 楼 建 筑 , 在 各 店 家 内 都 可 发 现 香 料 袋 直 从<br />

➥<br />

flavor dna | TK | 103

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