Archives for July 2010
Spotlight on Spice: Fennel
22 July 2010 | Uncategorized | No Responses
Among many herbs, fennel is a favorite used in Indian cuisine to spice up dishes. This aromatic anise-flavored herb comes in many forms—pollen, dried seed, leaves and fennel bulb. However, fennel is not just a favorite in culinary production. Used for many medicinal purposes, fennel dates back more than 2,000 years when this popular herb was used as a weight control substance in Indian culture. As an ancient herb, fennel was thought of as a remedy for colds and coughs. In today’s world, the perennial herb is commonly believed to have a hand in aiding conditions such as indigestion, heartburn, colic and irritable bowel syndrome, and is also used as an after-dinner mint to freshen breath.
Surprisingly enough, fennel is one of three herbs used in creating the infamous and addictive drug Absinthe, which many writers and artists, particularly among late 19th— and early 20th century French, were devoted to. This is just one example of how multi-faceted this herb can be. From Mediterranean dishes, to Italian sausages, to European rye breads, to German salads, Chinese five-spice powders and Indian cuisine, fennel is an all-around people pleaser.
At Bombay Spice Grill & Wine, fennel can be found in many of the dishes & drinks our menu has to offer, including Veggie Curry, Hot Chai Tea, Masala Iced Tea, Green Iced Tea, and Indian Chai Latte. Stop by soon & treat yourself to a delicious dining experience, while being kind to your health at the same time!
Indian Cuisine Part of South Beach Diet
22 July 2010 | Uncategorized | No Responses
Many may think that Indian cuisine is full of fat & unhealthy ingredients. Unfortunately, this is a common misperception which allows many to be repelled by this delicious & unique style of cuisine. South Beach Diet’s Daily Dish gives the scoop about healthy Indian cuisine & the choices you can make to enjoy a healthy Indian meal. So the next time you are looking for a unique, superb tasting & healthy lunch or dinner—look no further!
Bombay Spice Gets Mention in Phoenix New Times Online Blog
7 July 2010 | Uncategorized | No Responses
Check out the Phoenix New Times Blog “Ask the Critic: What’s the Coldest Food in Phoenix?” by Michele Laudig. Bombay’s signature appetizer, Chickpea Ceviche, receives kudos!
http://blogs.phoenixnewtimes.com/bella/2010/07/ask_the_critic_whats_the_colde.php#more
More Tea, Please!
7 July 2010 | Uncategorized | No Responses
Tea is a staple beverage within Indian culture today, not surprising as India is one of the world’s largest tea producers, with 70% of tea consumed within the country! These delicious leaves were not an item made recently popular however; the first document of the consumption of tea in India is seen in the Ramayana, an ancient Indian epic written in Sanskrit, dating back to 750-500 BC. Hanuman, a character in the epic, goes on a quest for the Sanjeevani tea plant in order to be used for medicinal purposes.
More than a thousand years later, tea leaves are still seen as a healing power. Most studies surrounding the health effects of tea have been concentrated on green tea, which is thought to help with cancer, diabetes, weight loss, liver disease, cholesterol and neurodegenerative diseases. In addition, tea is believed to boost your immune system, increase mental alertness and lower stress levels.
In India, tea is popularly prepared as Masala Chai. This delicious concoction starts with the boiling of tea leaves with spices (cinnamon, cardamom, clove, sugar, ginger). The mixture is then added to milk, creating a deliciously sweet, thick treat. The preparation of Masala Chai varies depending upon the different regions of India.
At Bombay Spice Grill & Wine, we are proud to serve such delicious & healthy creations. Stop by & try our Masala Iced Tea, Ginger Green Tea, or our Indian Chai Latte. If you feel stressed or if you need a boost, grab a cup! Enjoy the enchanting, ancient flavors that tea has to offer, and at the same time invigorate your body with its healthy side effects—what’s not to love?