-=> Quoting Shawn Highfield to Jim Weller <=-

 JW> two restaurants owned and run by an Egyptian guy ...
 JW> Main Street Donair & Falafel ... Main Street Pizza which
 JW> also serves Indian dishes, so yeah he does Donair, Kebab, Butter
 JW> Chicken and Tandoori pizzas.

 SH> Very nice! We have lots of Indian restaurants but I'm not sure if
 SH> any of them do any type of pizza.

What I was reading about was South Asian guys buying pizzerias and
developing new topping combinations as well as offering the standard
Ital-American versions.

Or Ital-Canadian in this case. Speaking of which we are guilty of
making pineapple a pizza topping ... "Sam Panopoulos, a Greek-born
Canadian, created the first Hawaiian pizza at the Satellite
Restaurant in Chatham, Ontario, Canada in 1962."

Loblaw's had Patak cooking sauces on special this week as a "two for"
so I picked up a jar each of Vindaloo Sauce and Butter Chicken
sauce. So guess who's going to make "Indian style" pizza right at
home in the near future?

Speaking of things Indian, I came a cross this a few weeks ago and
got around to formatting it last weekend:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Madras Spice Blend
Categories: Indian, Spice, Mix
  Servings: 1/4 cup

      1 TB cumin seeds
      1 TB coriander seeds
    1/2 ts fennel seeds
    1/2 ts fenugreek seeds
    1/2 ts black peppercorns
    1/2 ts yellow mustard seeds
      1 TB ground turmeric
    1/4 ts garlic powder
    1/8 ts cayenne pepper

In a small skillet, combine cumin, coriander, fennel, fenugreek,
peppercorns, and mustard seeds. Over medium heat, stir and swirl the
spices until fragrant, about 30 seconds. Transfer whole spices to a
spice grinder and grind to a fine powder. Empty into a small bowl
and combine with turmeric, garlic powder, and cayenne pepper.

Arlyn Osborne

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

Jim


... New-agers want to be Indians, dot or feather, it don't matter.

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