My post earlier in the week about the helpful Sikkim government sent me back to review what I wrote at the time. Here is a list of articles about the Indian state. Enjoy them over breakfast, Sikkim style:
The breakfast buffet as served at the Mayfair Hotel Gangtok, the Sikkimese capital: Coriander vada, chicken roll, pineapple, onion uttapom, aloo matar ki subzi, club kachori, dhosa (a south Indian pancake), idli (rice ball), various chutneys and onion and chilli accompaniments, fresh squeezed pineapple juice, mineral water and coffee.
Sriracha takes its name from Si Racha, a coastal town in Thailand, but you won’t find many green-topped sriracha bottles lining Thai restaurants. Tran created his version of sriracha to be used as a dipping sauce for pho, but it won’t be found at any pho restaurants in Ho Chi Minh City, either. Sriracha, or at least what we popularly know as sriracha, is quintessentially American, in birthplace and in spirit.
Sri Racha ain’t so sri. The whole article here.
The clearly not good for you Canadian dish called poutine is French fries in gravy with cheese curds. This particular plate, from a pub in St. John’s, Newfoundland, was strictly in pursuit of research for Out in the Cold, my new book.
Here's a page from a menu in the Miraflores district of Lima, Peru, seen in December. Consider the Lasana Vegeteriana. There's a closer view below:
Yum. Maybe they meant aubergines?