Actualizamos nuestra Política de privacidad y Condiciones de uso. Nuestras nuevas políticas entrarán en vigencia el 30 de septiembre de 2019. Al utilizar nuestros servicios después del 30 de septiembre de 2019, aceptas estas nuevas condiciones.
Inspired by the article "A Bid to Maintain One of the World’s Oldest Culinary Traditions" https://www.nytimes.com/2019/05/08/t-magazine/parsi-food.html
List is collaborative, welcome to add more!
Taken from http://worlds50bestbars.com - Judged by nearly 500 industry insiders with a global outlook, by far my favourite ranking table. This list also includes the 50 runners up. Happy imbibing!
"Try a a glass of sour yogurt to be mixed with sev: skinny, crunchy strands of chickpea flour tossed with raisins and charoli, dusted in sugar and cardamom and given a flicker of rose water"
"Over a century old. Hour after hour, cooks turn a rubble of mawa (milk boiled down until the liquids evaporate) into tiny cakes bronzed and cracked at the top, disintegrating instantly in the mouth"
"Breakfast menu contains Akuri a Parsi scramble of eggs and onions. The marbleterrace overlooks a private golf course and membership has been closed since 1985. A friend will have to sneak you in."
"To taste the slow cooked, densely spiced lentil, vegetable and meat dhansak is one of the city’s greatest pleasures, only on Wednesdays and with an invitation. Membership is granted only to Parsis"
"Unlike any Japanese restaurant in town, Teng serves vegansashimi. Try its 5 kinds platter where prawn, salmon, squid, scallop and tuna all made of konjacjelly but look exactly like the real thing."
?Superusuario Nivel 3
