The latest obsession is the "golden milk latte," something I remember my brother and I were forced to drink as kids when we got sick from a cold. Mom would simmer up a batch of milk and swirl in a few spoons of fresh turmeric powder, pour it into giant mugs and make us finish it while it was still warm.
The year 2015 was all about harissa as the new sriracha, South African flavours, and ramen spots seemed to pop up on every corner. So what will 2016 bring to excite our palates? Chefs around the world have predicted what will be on menus in 2016, and the consensus seems to be more creative cocktails, spices from Africa and Asia and condiments will be all the rage.
Curry has taken the world by storm, becoming the new buzz word. It is the current trend of hashtags in the twitter world (i.e.#curry), and there are even an overwhelming number of "curry clubs." It seems we cannot get enough of this dish, and this is reflected in magazines, restaurants, cooking shows, blogs, and anything and everything that is food related!
As the Spice Girls proclaim, spicing up your food can definitely spice up your life and offer joy both emotionally and physiologically. Whether you choose the bitterness of garlic, the sweetness of cinnamon or the umami and heat of a kimchi, you can ensure the time is filled with joy rather than pain.
Against the advice of our local guide in Bangladesh I tried this dish from a street food vendor. The dish is called Jhalmuri -- pronounced Chahl Mooree. It is Indian Puffed Rice and is a fun, very quick and very flavourful snack food. This dish is a great snack for football season and to spice things up for the chilly weather we are experiencing now in Canada. This recipe is my best attempt at trying to duplicate what I had on the streets of Dhaka.