Halal Food Guide: Beijing Dastan — Ramadan Iftar and Bengali New Year (Part 2E of 4)
Reposted from the web
Summary: Halal Food Guide: Beijing Dastan — Ramadan Iftar and Bengali New Year is presented here as a firsthand travel account in clear English, beginning with this scene: April 14th is the Bengali New Year. I was very happy to be invited by Yahya Dost to the Dastaan restaurant, an Indian spot in Sanlitun Soho, Beijing, to join a Ramadan iftar buffet celebrating the Bengali New Year. The account keeps its focus on Beijing Iftar, Bengali New Year, Halal Food while preserving the names, places, food, and historical details from the Chinese source.
Main dishes include yogurt and cilantro roasted chicken, pan-fried spicy tilapia, mixed nut and vegetable patties, and roasted cauliflower with five-spice blend (panch phoron). Panch phoron consists of five spice seeds: radhuni seeds, fenugreek seeds, fennel seeds, mustard seeds, and nigella seeds. They are not roasted or ground, but mixed and added directly to food. Radhuni is a close relative of ajwain, but it is rarely used in South Asia outside of Bengal. It tastes a bit like celery, but is very strong.
Summary: Halal Food Guide: Beijing Dastan — Ramadan Iftar and Bengali New Year is presented here as a firsthand travel account in clear English, beginning with this scene: April 14th is the Bengali New Year. I was very happy to be invited by Yahya Dost to the Dastaan restaurant, an Indian spot in Sanlitun Soho, Beijing, to join a Ramadan iftar buffet celebrating the Bengali New Year. The account keeps its focus on Beijing Iftar, Bengali New Year, Halal Food while preserving the names, places, food, and historical details from the Chinese source.
Main dishes include yogurt and cilantro roasted chicken, pan-fried spicy tilapia, mixed nut and vegetable patties, and roasted cauliflower with five-spice blend (panch phoron). Panch phoron consists of five spice seeds: radhuni seeds, fenugreek seeds, fennel seeds, mustard seeds, and nigella seeds. They are not roasted or ground, but mixed and added directly to food. Radhuni is a close relative of ajwain, but it is rarely used in South Asia outside of Bengal. It tastes a bit like celery, but is very strong.
