Archives for November 2009
JNK Concepts Appoints Vice President of Operations: Mr. Craig Meunier Arrives with a Wealth of Expertise
14 November 2009 | News | No Responses
JNK Concepts is pleased to announce the appointment of veteran restaurateur Craig Meunier to the position of Vice President of Operations. Mr. Meunier will be responsible for all operations of the company’s restaurants in addition to the group’s future restaurant expansion plans.
Mr. Meunier brings significant experience in the restaurant industry to JNK Concepts. He worked as a Regional Director of Operations for Fox Restaurant Concepts in Scottsdale, Arizona. In addition, Mr. Meunier served as the Regional General Manager at Starr Restaurant Organization in Philadelphia, Pennsylvania. His background also includes fifteen years with Houston’s Restaurants where he worked in multiple locations across the country.
“We are excited to have Craig join our team,” said Dr. John Kapoor, President and Owner of JNK Concepts. “He has a wealth of expertise, a great passion for food, leadership and has demonstrated a successful track record in the restaurant industry.”
Dr. Kapoor added, “Our entire management team extends a warm welcome to Craig and looks forward to his contributions. I am confident his knowledge will have a significant and positive impact”.
Indian Curry Spices: Protection Against Swine Flu and Common Cold?
7 November 2009 | News | No Responses
As you can see on our spice page, Bombay Spice uses spices such as turmeric and ginger in addition to a variety of other Indian spices. These spices are said to contain preventative and therapeutic properties. On November 6th, The Press Trust of India reported that consuming spicy curries with ingredients of spices like turmeric and ginger can strengthen the immune system and may prevent the swine flu and common cold.
Click here to read the full article.
In the meantime, here are Maricopa County’s suggestions for protecting yourself against the flu – and stopping the spread:
- Swine flu is transmitted primarily through coughing or sneezing; you can’t get it from eating pork products.
- Wash your hands frequently and avoid touching your hands to your eyes or face. Use hand sanitizer after being out in public places. Be extra careful if you’re caring for someone who has the flu.
- If there’s no tissue handy, cover your nose and mouth with the crook of your arm (not your hand) if you cough or sneeze. Dispose of any used tissues. By the way, experts say those garden-variety surgical masks are only slightly effective in protecting you (and others) from the virus.
- If you feel sick, do yourself -and your fellow citizens – a favor by staying home from work or school, and away from confined public places like movie theaters, airplanes or subways.
Keep in mind that there is an Arizona seasonal flu outbreak each year; and while the number of reported cases of Swine Flu in Arizona and Maricopa County may change daily, the number of actual fatalities is currently well below what regular flu outbreaks cause annually. So stay calm – and stay healthy!
For more information about the swine flu and other health issues in the Maricopa County, Arizona area, please contact one of the nearby health departments below:
Maricopa County Department of Public Health
4041 N. Central Avenue, Suite 1400 Phoenix, AZ 85012
Phone: 602-506-6900�
Fax: 602-506-6885
Website
Arizona and Maricopa County Flu Clinic Locations:
http://www.flu.gov/professional/states/arizona.html
Recipe: Red Lentils with Cauliflower
3 November 2009 | Recipe | No Responses
Indian Red Lentils with Cauliflower (serves 4)
(Great with basmati rice!)
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1 cup red lentils
1 cup vegetable broth or water
2 cups lite coconut milk
1/2 teaspoon turmeric
1 head of cauliflower
1 tablespoon chopped fresh cilantro
1. In a skillet, heat 1 tablespoon of oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until it softens. Add half the ginger and half the garlic. Cook 2 minutes more.
2. Add the coriander, cayenne, salt, and pepper. Cook for 2 minutes.
3. Stir in the lentils and coat them with the spices. Pour in the broth or water. Bring to boil. Slowly stir in 1 1/2 cups of coconut milk. Let the mixture return to a boil, lower the heat, and simmer the lentils for 15 minutes, or until they turn into a thin puree.
4. Meanwhile, in a skillet, heat the remaining 1 tablespoon oil. Add the remaining ginger and garlic. Stir in the turmeric and cook 1 minute.
5. Add the cauliflower, turn heat to medium high, and cook 1 minute. Pour in remaining 1/ 2 cup coconut milk. Bring to a boil. Simmer for 10 minutes and until cauliflower is tender.
6. Serve the lentils and cauliflower with basmati rice and garnish with cilantro.
Gluten-Free Menu at Bombay Spice
1 November 2009 | Menu | No Responses
Indian food is one of the friendliest cuisines for those on a gluten-free diet. While it’s true that resisting a basket of piping hot naan bread may be difficult at first, there is a mutlitude of other wheatless starchy options from which to choose.
Pappadum are one of many gluten-free Indian bread-like munchies. These are the popular crispy flatbreads served with a variety of chutneys or in many of our Indian dishes such as our award winning chickpea ceviche. But you may not have recognized that they’re made from lentil or chickpea flour and are therefore gluten-free.