The menu at Elettaria is sure tasty. However, I can’t shake the feeling that chef Aktar might be trying to snub us. I give his restaurant kudos for being exploratory and delicious, but a glossary of terms and ingredients would certainly be helpful. Here are a few things I wish I’d known before I’d dined (and, for the record, it was too noisy to ask the waitress about any of this):
Resala:A mild preparation of something cooked with ground and fresh herbs/spices, sometimes fruits and fresh cream.
Lugaw:Filipino rice porridge—rice porridge is, confusingly listed in the subtext beneath the dish; not style the rest of the menu follows.
Soubise: A cream sauce thickened with pureed onions.
Keema: Southeast Asian term for a type of mince meat.
Fenugreek:A plant commonly used in curries in leaf form and as a ground spice.
Rasmali: A cheese dessert often made with ricotta.
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