正文
聊一聊藏红花Saffron印度餐厅
小河沟（2-14-2013）
曾和一个台南老乡去国王大道（Kingsway +Wilson）的一家名为藏红花Saffron的印度餐厅吃饭。感觉味道特好，老板 可能是中国人， 做出来的印度餐特合胃口， 跟其它印度饭馆味道完全不同。
金黄色或橘黄色的藏红花粉， 拌在饭菜中， 五颜六色，让人食欲大增。Seekh Kebab锡克烤肉串有特色，就是把嫩羊肉卷，洋葱，青椒，香料放在泥炉中烧着的炭火上烤， 再撒上辣椒粉。跟新疆的阿里巴巴烤羊肉串放孜然，味道有所不同。
它的Tandoori Lamb Chops泥炉炭火烹饪羊肉还值得推荐，Tandoori是一种印度烹饪法，就是把羊肉加上香料在陶锅中烹煮。羊肉在酸乳酪中浸泡过，再加特制的Masala，吃起来比一般的印度餐要细嫩得多。
新疆羊肉串是明火敞开烤，Tandoori是在含杂色金属和二氧化硅较多的原料土炉中用木材或钢炭焖烤制成的， 有点象四川人烤烧饼用的汽油桶炉，里面是耐火砖， 外面是铁皮汽油桶，齐腰高的里面烧煤的那种。只不过印度人用的炉子没有那么大，现在也有在外面用不锈钢包起来。 （20分钟写完）
Saffron Indian Cuisine
Danny Li, 2-14-2013
A Taiwan friend invited me to a restaurant named "Saffron India Cusine" on Kingsway and Wilson, Burnaby a few years ago. It tasted really good, maybe the boss of the restaurant is a Chinese, the flavour is quite different from other Indian restaurants. The saffron was used as a kind of food coloring and flavouring.
The golden brown or saffron yellow spice powders were mixed within the colored food , which provokes the appetite. The Seekh kebab was made of tender rolls of minced lamb blended with fresh onions, green papers, red chili powder and herbs. It was roasted in a tandoor with a charcoal or wood fire, the kabab was burning and thus exposed to live-fire, a kind of radiant heat cooking, and smoking by the fat of lamb that dripped on to the charcoal. It tasted differently from the barbecue lamb of Xinjiang.
Its Tandoori lamb chops were the special recipes, a real indian cuisine, several kinds of freshly ground Indian spices were mixed with the yogurt and the lamb marinated with masala, garlic, ginger, cumin, cayenne pepper, and other spices. When prepared, the lamb was garnished by mint leaves and served with onions and Indian Naan.
The Xinjiang barbecue lamb was roasted on a racket, a kind of traditional grill and tandoor was a kind of oven made of earth containing SiO2 and metal oxides impurities. The cuisine was similar to the Pan cake of Sichuan which was made of refractory materials and a iron petrol barrel. Now there is a charcoal or wood fired stainless steel body Tandoor oven, with ash tray and temperature meter, available on the market of China. (20 minutes translation)
小河沟（2-14-2013）
曾和一个台南老乡去国王大道（Kingsway +Wilson）的一家名为藏红花Saffron的印度餐厅吃饭。感觉味道特好，老板 可能是中国人， 做出来的印度餐特合胃口， 跟其它印度饭馆味道完全不同。
金黄色或橘黄色的藏红花粉， 拌在饭菜中， 五颜六色，让人食欲大增。Seekh Kebab锡克烤肉串有特色，就是把嫩羊肉卷，洋葱，青椒，香料放在泥炉中烧着的炭火上烤， 再撒上辣椒粉。跟新疆的阿里巴巴烤羊肉串放孜然，味道有所不同。
它的Tandoori Lamb Chops泥炉炭火烹饪羊肉还值得推荐，Tandoori是一种印度烹饪法，就是把羊肉加上香料在陶锅中烹煮。羊肉在酸乳酪中浸泡过，再加特制的Masala，吃起来比一般的印度餐要细嫩得多。
新疆羊肉串是明火敞开烤，Tandoori是在含杂色金属和二氧化硅较多的原料土炉中用木材或钢炭焖烤制成的， 有点象四川人烤烧饼用的汽油桶炉，里面是耐火砖， 外面是铁皮汽油桶，齐腰高的里面烧煤的那种。只不过印度人用的炉子没有那么大，现在也有在外面用不锈钢包起来。 （20分钟写完）
Saffron Indian Cuisine
Danny Li, 2-14-2013
A Taiwan friend invited me to a restaurant named "Saffron India Cusine" on Kingsway and Wilson, Burnaby a few years ago. It tasted really good, maybe the boss of the restaurant is a Chinese, the flavour is quite different from other Indian restaurants. The saffron was used as a kind of food coloring and flavouring.
The golden brown or saffron yellow spice powders were mixed within the colored food , which provokes the appetite. The Seekh kebab was made of tender rolls of minced lamb blended with fresh onions, green papers, red chili powder and herbs. It was roasted in a tandoor with a charcoal or wood fire, the kabab was burning and thus exposed to live-fire, a kind of radiant heat cooking, and smoking by the fat of lamb that dripped on to the charcoal. It tasted differently from the barbecue lamb of Xinjiang.
Its Tandoori lamb chops were the special recipes, a real indian cuisine, several kinds of freshly ground Indian spices were mixed with the yogurt and the lamb marinated with masala, garlic, ginger, cumin, cayenne pepper, and other spices. When prepared, the lamb was garnished by mint leaves and served with onions and Indian Naan.
The Xinjiang barbecue lamb was roasted on a racket, a kind of traditional grill and tandoor was a kind of oven made of earth containing SiO2 and metal oxides impurities. The cuisine was similar to the Pan cake of Sichuan which was made of refractory materials and a iron petrol barrel. Now there is a charcoal or wood fired stainless steel body Tandoor oven, with ash tray and temperature meter, available on the market of China. (20 minutes translation)
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