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(This is a mostly Organic, and Vegan meal.)
We are so honored to be mentioned in The New York Times. Thanks for Carol Pogash for the great article, and for her support in spreading the word about Curry Without Worry.
The first time I fell in love with timur was in a tiny cavelike kitchen in Kathmandu Valley. A little girl named Srijana put a tiny black peppercorn-like object in my palm. "Smell this, sister," she said. "I used this to make the achar." It had a confident, flirty aroma — black pepper with a gentle seductive burst of blood orange. To compliment the dinner that her aunties cooked at the orphanage, Srijana had crushed several pods of timur and put it the achar, a salsa-like sauce of stewed tomatoes, ginger, garlic, and onions sizzled in walnut oil, ground to perfection in a black iron bowl...
(Read the full blog at Boing Boing)
Healthy food for hungry souls: This is the message that NGO Curry Without Worry promotes, and it couldn't be more clear. On Tuesday, the 16th of November, I had the opportunity to document this fantastic organization's first every food drive in Nepal. Started by a group of San Franciscans lead by Sharwan Nepali, the organization has hosted a free food drive every Tuesday in San Francisco for the past four years, accompanied by music, dancing and singing. "I had a dream to bring Curry Without Worry to Kathmandu at the time we started the program four years ago in San Francisco", said Sharwan. The menu consists of five soul warming items, with Quanti, a nine sprouted bean traditional Nepali soup, as the signature item....
(Read the Full Blog at Captured At The Speed of Light )
Curry Without Worry