The Hippo


Nov 13, 2019








More Indian & Thai eats

Food & Fashion of India 482 Amherst St., Nashua, 595-0022,
Udupi Indian Restaurant 295 Daniel Webster Hwy., Nashua, 888-6003,
India Palace 493 Amherst St., Nashua, 891-1140; 379 S. Willow St., Manchester, 641-8413,
Kashmir Indian Cuisine 396 S. Broadway, Salem, 898-3455,
Muse Thai Bistro 581 Second St., Ste. C, Manchester, 647-5547,
Lakorn Thai 470 S. Main St., Manchester, 626-4545,
Giant of Siam 90 Main St., Nashua, 595-2222, 
Thai Chili Restaurant 473 S. Broadway, Salem, 898-3222,
Chiang Mai 63 Route 101A, Amherst, 672-2929,
Tiya’s Restaurant 8 Hanover St., Manchester, 669-4365
More European eats
German John’s Bakery 5 W. Main St., Hillsborough, 464-5079,
Bartlett Street Superette 316 Bartlett St., Manchester, 627-1580, (Polish)
Moe Joe’s 2175 Candia Road, Manchester, 668-0131, (Portuguese)
More EASTERN Mediterranean eats
Amphora Hood Commons, 55 Crystal Ave., Derry, 537-0111,
The Gyro Spot 1073 Elm St., Manchester, 218-3869,
Gyro House 58 N. Main St., Concord, 219-0559,
Washington Street Cafe 
88 Washington St., Concord, 226-2699, (Lebanese)
More LATIN American & Caribbean eats
Rincon Colombiano 34 1⁄2 Canal St., Nashua, 595-1670 (Columbian)
Sabor Brasil 42 Canal St., Nashua, 886-5959, find them on Facebook (Brazilian)
Gauchos Churrascaria 62 Lowell 
St., Manchester,, 669-9460 (Brazilian)
Revolution Cantina 38 Opera House Square, Claremont, 504-6310, (Cuban)
Don Quijote Restaurant 362 Union St., Manchester, 622-2246. (Caribbean and Latin American)
Sunshine Jamaican Style Cook Shop 145 Pleasant St., Claremont, 558-4349, find them on Facebook
UnWine’d Key West Cafe & Grill 865 Second St., Manchester, 625-9463, (Caribbean)
More ASIAN eats
Pho Golden Bowl 12 Lake Ave., Manchester, 622-2000,
Vietnam Noodle House 138 Main St., Nashua, 886-4566,
Thanh Thanh 3 9 Simon St., Nashua, 204-5889,
Cafe Momo 1065 Hanover St., Manchester, 623-3733,
Katmandu Bazaar 133 Loudon Road, Concord, 856-7006,
Shira Kiku 13 Broad St., Nashua, 882-8644,
Sushiya 72 S. Main St., Hanover, 643-4000,
Yama Restaurant 96 Main St., West Lebanon, 298-5477
Saigon Asian Market 467 Union St., Manchester, 935-9597
Lanna Asian Market 495 Amherst St, Nashua, 578-0438,
Sunny’s Table 11 Depot St., Concord, 225-8181,
A World of Eats
Check out more unique places to dine on global cuisine in New Hampshire.
World Market
Spice Center 245 Maple St., Manchester, 626-7290, Serving Mediterranean, Indian and Arabic food.
What’s Your Favorite?
Do you have a favorite Swedish meatball shop or Egyptian restaurant? Let us know where you like to dine for your international cuisine fix— whether it’s a restaurant, food truck or neighborhood market with a handful of authentic dishes on its eclectic menu. Send the eatery’s name, address, phone number and website to and we’ll let fellow adventurous eaters know where to take their tastebuds next.


Eat Global
World flavors showcased in NH

By Angie Sykeny, Allie Ginwala

The New Standards

Though restaurants serving Italian, Chinese and Mexican might be considered the dominant international fare in southern New Hampshire, Thai and Indian restaurants have also become mainstays in the food offerings of local communities. 
Try: Taj India (967 Elm St., Manchester, 606-2677; 47 E. Pearl St., Nashua, 864-8586, 
Cuisine characteristics: While Indian cuisine varies greatly depending on the region, an emphasis on rich spices and herbs is a common theme. “Cumin, curry, cloves, garlic, cinnamon, ginger, chili peppers — there’s just so many different spices we use,” owner Rakesh Kumar said. Many dishes have a similar base with either lentils, rice or vegetables, and a meat like chicken, lamb or fish, but it’s the combination of spices that transforms each dish and gives it a distinct flavor. 
Dish you may have heard of: Chicken curry. The dish features braised chicken in a curry made of onions, tomatoes, ginger, garlic, cumin, coriander and cloves.
For a cuisine beginner: Chicken tikka masala. It has boneless pieces of chicken marinated in yogurt, charbroiled and sauteed in herbs and spices. “Anyone loves the chicken masala,” Kumar said. 
For an adventurous eater: “Mostly the lentil dishes. They are pretty unique with the flavor combinations, but very good,” Kumar said. Try the dal makhani, which is whole black lentils, sauteed and blended with cream and spices. 
Try: Siam Orchid Thai Bistro (12 N. Main St., Concord, 228-1529,
Cuisine characteristics: Creative flavor combinations are what drive Thai dishes. The cuisine incorporates a wide range of veggies, meats, seafood, nuts, spices and other ingredients. “Most people stereotype us as spicy food, but we have a variety of flavors, and usually not just one flavor [per dish],” manager Scott Saktanaset said. “We’ll have sweet and spicy, sour and spicy, mild and sweet, all kinds of combinations.” He gives the example of the tom yum seafood soup, which features shrimp, squid and scallops in a hot and sour soup, spiced with chili, lemongrass, mushrooms and lime juice.
Dish you may have heard of: Pad Thai. The dish includes noodles pan fried with shrimp, chicken, egg, scallions, bean sprouts, Thai turnips, spices and ground peanuts.
For a cuisine beginner: Sweet and sour chicken or shrimp. “It’s a good one for if you’re familiar with Chinese restaurant cuisine,” Saktanaset said. “It will help you slowly [transition] to Thai food.”
For an adventurous eater: Saktanaset recommends the duck green curry. It’s cooked with lemongrass, galangal, chili peppers, and sauteed with eggplant, bamboo shoots, bell peppers and basil leaves blended with coconut milk. 
European Tour, Part 1
French and Italian might be part of your regular diet when it comes to European cuisine but there are plenty of places to find other Old World offerings.
Try: LaLa’s Hungarian Pastry (836 Elm St, Manchester, 647-7100,
Cuisine characteristics: Paprika is a readily encountered spice in Hungarian cuisine, according to Ladislau Lala Jr., manager at the family-run restaurant. In Hungary you'll also find hot paprika, though the Lala family recipes are not typically spicy (they give folks the choice to add that in). Root vegetables like celery root and parsnip are often found in soups, plus Hungarian variations of commonly known dishes like chicken alla Romana, which is like a cordon bleu, but with dill sauce and sour cream, and also stuffed kohlrabi leaves. “We use pork instead of beef for ground meat and we grind our own meat,” Lala said. “We do a lot of things the hard way, the same way our grandparents used to cook. It just tastes better.”
Dish you may have heard of: Goulash, a Hungarian stew seasoned with paprika made up of chicken, beef or vegetables, is very popular in other parts of Europe as well. On Lala’s menu you’ll also find szekely goulash made with cabbage, sauerkraut, pork and Hungarian seasonings.
For a cuisine beginner: When someone walks into the restaurant for the first time, Lala always recommends the chicken or beef goulash, a flavorful dish that he said most folks already associate with Hungary. “I don’t think I met one person that doesn't like the goulash,” he said. “You walk out of the restaurant and the next day you gotta have it again.”
For an adventurous eater: Go for the beef tripe soup. The main ingredient is of course beef tripe (cow stomach) mixed in broth with assorted root vegetables. Lala said when they first opened people were a bit scared to try the soup, but as the years go by more and more come in to try it. It’s served with sour cream and a roll.
Try: Bavaria German Restaurant (1461 Hooksett Road, Hooksett, 836-5280,
Cuisine characteristics: You’ll find lots of hearty dishes and strong flavors when it comes to German cuisine, with plenty of beef, pork and veal on the menu. Owner Monika Berger noted a number of beef specialties like sauerbraten, rindergulasch and rinderroulade that they serve, plus varieties of schnitzel. Potatoes, sauerkraut and cabbage are common ingredients you’ll come across, either on the side or as part of a dish like reiberdatschi, a thin Bavarian potato pancake served with sauerkraut. 
Dish you may have heard of: Schnitzel, whether it be pork or veal, is a common German dish made by pounding meat until it’s very thin, coating it with flour and bread crumbs and then frying.
For a cuisine beginner: Try the rinderroulade, thin slices of beef filled with mustard, onions, bacon and pickles in a special sauce.
For an adventurous eater: Berger suggested the sauerbraten, a marinated, roasted beef broiled in a wine-based sauce and topped with gravy. Complete the meal with a Bavarian bread dumpling and red cabbage. 
Try: My Sister’s Kitchen (286 Elm St., Milford, 672-7202,
Cuisine characteristics: It’s no wonder My Sister’s Kitchen calls its speciality “comfort food.” Russian cuisine consists mostly of heavy, satisfying meals made with breads, meats, potato and butter. Just look at My Sister’s Kitchen’s Russian specialities, vareniki (a pierogi stuffed with potatoes, mushrooms or cabbage with sauteed onions, served in butter sauce) or the pelmeni (ravioli stuffed with ground pork, served in melted butter or marinara sauce). For flavor, they stick to mild and savory. “There’s not too much seasoning,” co-owner Natalya Kelly said. “For the most part, it’s just salt, garlic and a lot of onions.”
Dish you may have heard of: Blinis, a.k.a. Russian pancakes. They’re made thin like crepes and stuffed with various kinds of fillings, then folded over.
For a cuisine beginner: Corned beef hash blini. “Most people like it because if they like hash, then they know how it tastes,” Kelly said. “But we mix it up a little and make it Russian.”
For an adventurous eater: Kelly suggests the Mama’s stuffed cabbage. This traditional Russian dish has cabbage leaves stuffed with ground pork, beef and rice in tomato sauce, served with a cheesy potato casserole.
Eastern Mediterranean
Greek food festivals and Greek dishes on local menus abound but if a love of gyros and souvlaki has you wanting more, check out a few restaurants specializing in the wider offerings of Greek cuisine. Then travel to cuisines from around the eastern Mediterranean which offer their own spin on these familiar dishes and ingredients.
Try: Athens Restaurant (31 Central St., Manchester, 623-9317,
Cuisine characteristics: Greek cuisine uses simple ingredients with a mild yet savory flavor. You’ll see all kinds of meat on the Athens Restaurant menu, but it’s clear which one is their speciality. “We have about seven different kinds of lamb,” said Evangelia Kourtis, who runs the restaurant with her husband and brother-in-law. “[The chefs] are here at 4 in the morning to start the lamb. It takes four to six hours to slow-cook it.” For flavoring, Kourtis says the most common ingredients are olive oil, garlic, salt, pepper and oregano.
Dish you may have heard of: Pastitsio. It’s basically a baked macaroni casserole.
For a cuisine beginner: Roasted shoulder of lamb. It’s oven-roasted in its own juices and served with rice, baked veggies and potato. “If you want to try lamb, many places have it, but we’re the only one with the shoulder of lamb,” Kourtis said. “It’s different, but very popular.”
For an adventurous eater: Kourtis suggests the moussaka, an eggplant-based casserole.
Try: Mediterrano (24 Henniker St., Hillsborough, 680-4319,
Cuisine characteristics: Turkish cuisine is about keeping the food simple but going big with flavor. Mediterrano’s Mediterranean salsa, for example, includes blended tomatoes, onions, bell peppers, parsley, garlic and crushed walnuts, mixed with olive oil, herbs and pomegranate sauce. “It’s much different than other kinds of salsa,” co-owner Ibrahim Bilgin said. “With [Turkish cuisine], we flavor our foods with a lot of spices like sumac and isot and our traditional pepper paste that make it taste different from other cuisines.” Lavash bread is a staple for enjoying with the salsa, hummus or other flavorful dips. For entrees, kebabs take up a large part of the menu. Kebab skewers may include marinated and char-grilled chicken, beef or veggies, but lamb kebabs are the Turkish favorite.
Dish you may have heard of: Spinach pie. Flaky phyllo sheets are layered with spinach and white cheese filling.
For a cuisine beginner: Adana lamb kebab, the traditional Turkish lamb kebab seasoned with herbs and red bell peppers. “Many times we get guests who say, ‘I’ve never had lamb so I don’t know,’ or ‘I don’t like the smell,’ or this or that,” Bilgin said. “But once they taste it, they change their mind because the marinade with the spices and herbs changes it completely with a different flavor.”
For an adventurous eater: Baba ghanoush. It’s pureed smoked eggplant, tahini and garlic with freshly squeezed lemon juice and extra virgin olive oil. “Not many people [new to Turkish cuisine] would try it, but it’s a really nice texture,” Bilgin said. “Once you have it you want to keep eating it.”
Try: Aissa Sweets (205 N. State St., Concord, 856-8735,
Cuisine characteristics: The idea behind Syrian desserts is “quality over quantity;” there are very few ingredients involved, but a lot of work goes into making sure the ingredients that are used are just right. Ahmad Aissa says his essential ingredients are fruit, nuts, a thin, flaky dough called phyllo dough, and a type of clarified butter called ghee, which gives desserts an added level of flavor. The focus of Syrian desserts is the texture, while the sweetness is kept subtle and delicate. The baklava is a prime example. “Syrian baklava is much less sweet than other kinds,” Aissa said. “I mean, it’s sweet, of course, but it’s very different. It’s light and crispy when you eat it, not gooey.”
Dish you may have heard of: Classic walnut baklava, a layered pastry made with phyllo dough and chopped walnuts.
For a cuisine beginner: Mamoul, a cookie with some type of filling. Aissa Sweets currently offers date-filled mamouls, but will soon offer raspberry-filled mamouls as well. “They’re different from cookie products in the U.S., but they’re still acceptable and have some of the common ingredients used in the U.S.,” Aissa said. “They’re really delicious and desirable.”
For an adventurous eater: The cream-filled carrot cookie, which will be offered soon. “That will definitely be something unique and really different,” Aissa said.
Beyond Mexican
New Hampshire isn’t just home to Tex-Mex style burritos and enchiladas. You can find restaurants offering flavors of other countries in the vast region of Latin America. 
Latin America
Try: Brazo (75 Pleasant St., Portsmouth, 431-0050,
Cuisine characteristics: Latin American cuisine makes use of salsas, sauces and purees to bring out the natural flavor of different dishes. Sofrito, which consists of sautéed or braised chopped veggies and herbs, is one of the most widely used sauces. The spices create a robust, potent flavor, but are never the main focus of the dish. “It’s definitely not spicy like a lot of people think,” General Manager Jennifer Neal said. “It might have a little spice to it, but it’s not like Thai or Indian, where the spice can be overpowering.” To achieve that infused earthy flavor in the meats, the meats are often braised or smoked for many hours.
Dish you may have heard of: Yucatan-style fish tacos. This Bravo specialty features lightly breaded and deep fried hake with garlic crema, pico de gallo, salsa verde and a corn tortilla.
For a cuisine beginner: Cuban-inspired Mojo pork.“The pork is roasted in a guava barbecue sauce for 16 hours,” Neal said. “It’s sweet, not too spicy. Definitely a good start for a beginner.”
For an adventurous eater: Paella de mariscos. This Spanish dish features chorizo, peas, sweet peppers, saffron-infused calasparra rice, hake, mussels and braised boneless chicken thigh. “It’s definitely a bolder dish with its own kind of flavor,” Neal said, “but something you should at least try.” 
Venezuela & Cuba
Try: Piedra Fina (288 Main St., Marlborough, 876-5012,
Cuisine characteristics: Venezuela, Cuba and Mexico are the countries owner Malaise Lindenfeld draws her influence from, presenting a part authentic, part fusion Latin American menu. “I’m from Venezuela and my parents are from Cuba and I lived in Mexico so it’s what I know,” she said. Many Latin dishes surface in multiple countries, but with slight variations or different names. For example, the ground beef dish picadillo is served in Cuba with olives and capers whereas in Mexico it has cinnamon, almonds and raisins. “People are surprised to find that … everything is not spicy,” Lindenfeld said. “[In] Venezuela we don’t use a lot of spice; we flavor with cumin.” Mixed culture is a common theme of Latin American cooking, she said, with dishes drawing from Italian and French roots but “adapted to our own taste.” She noted that though her Latin food is a mix of authentic and fusion, it’s still vastly different from Tex-Mex. “I’m trying not to have just melted cheese because I find that offensive, taste-wise,” she said.
For a cuisine beginner: A popular choice is pabellón con baranda, shredded beef in tomato and pepper sauce with white rice, black beans and plantains. “[It] gives a little of everything, like the different taste of the culture, and it’s something Americans can relate to,” she said. 
For an adventurous eater: Check out the Mexican fusion dish chilaquiles de vieiras braseadas, pan-seared scallops, fried tortilla strips and sweet corn crema. Lindenfeld said it’s a very different dish and at first glance many people are taken aback by the flavor profile and combination of ingredients. “And they try it and they love it,” she said.
Try: Boogalow’s Island BBQ (Food truck based in Seabrook, 978-393-3637, Find them at fairs, festivals and downtown events)
Cuisine characteristics: “Hot and spicy” are terms often thought of in relation to Caribbean cuisines, which in Jamaica is achieved using scotch bonnet peppers. In New Hampshire, the closest thing available may be a habanero pepper, which is close enough for the heat level, said owner Sharee Bridgeo. Common ingredients found in stew dishes are soy and molasses to make up the base, plus the dry ingredient Jamaican allspice. “[It’s called] pimento in Jamaica; here it’s Jamaican allspice,” she said. When it comes to cooking, the idea is “nothing quick,” which means often marinating meats like chicken and pork overnight for tenderness and flavor, adding fresh spices, dry rubs, garlic and onions once finished. “Almost any dish I can think of is slow cooking, whether it be a stew form or charred,” Bridgeo said. You won’t find a lot of beef on the menu—except for pepper steak and oxtail— but plenty of roast fish, chicken and pork. The Jamaican version of the popular Caribbean rice and beans side dish is rice ‘n peas, consisting of enriched long-grain rice, red kidney beans, coconut milk and spices.
Dish you may have heard of: Jerk seasoned items are by far the most commonly known, like jerk chicken and jerk pork. On Boogalow’s menu you’ll find “di jerkarito,” made with jerk pork or chicken, rice ‘n peas, cabbage, tomato and crema in a soft tortilla.
For a cuisine beginner: If you like spicy food, go for the jerk pork, served with rice ‘n peas. “We roast a whole pork shoulder and marinate [it] overnight and then we slow cook it over low temps and chunk it off into cubes,” Bridgeo said. If spicy food isn’t your thing, try the Caribbean-style chicken skewer made with a sweet mango pineapple marinade and char grilled.
For an adventurous eater: Try brown stew oxtail, which is exactly what it sounds like — the tail of cattle. It’s stewed down with soy and molasses and once cooked has butter beans added. “It makes a nice earthy stew,” she said. “Definitely worth the try.” 
Beyond Chinese
Just like the cuisines of Europe or Latin America, Asian cuisine is no monolith and the variety of cooking styles is on display at New Hampshire eateries that specialize in one country.
Try: Saigon Noodles (342 Lincoln St., Manchester, 264-3420,
Cuisine characteristics: Vermicelli noodles, stir-fried egg noodles, and plenty of rice, vegetable, beef, shrimp and chicken dishes are common examples of Vietnamese cuisine. One of the most popular is pho, a broth-based noodle soup filled with vegetables, meats and herbs. Chef and owner Candy Phan said it takes six to seven hours overnight to cook the broth, which is then filled with beef, chicken, pork, shrimp or tofu. Common additions are basil, hoisin sauce and lemon along with sriracha sauce or chilis for a bit more heat. The restaurant’s newly updated menu features a selection of pho combinations like vegetable and shrimp and tender beef noodle, plus other menu options like fried ground shrimp, moon fried chicken and Vietnamese crepes.
For a cuisine beginner: Phan suggested pho rau cai, the vegetable noodle pho with bok choy, carrots and radishes. She said given the trend toward a healthy lifestyle, many folks come in looking for non-meat options.
For a cuisine adventurer: Try the No. 1 special, pho dac biet, a noodle soup made with a combination of beef tender, beef ball and tripe.
Try: Phnom Penh Sandwich Station (Based in Lebanon, 667-8667,
Find them Monday through Saturday for lunch at the Lebanon Green and for dinner at the Hanover Green)
Cuisine characteristics: Hoping to provide the community with real Cambodian food, not an Americanized version that may diminish the flavor, owner Sarin Tin filled the menu of his sandwich truck with ingredients like garlic, chili powder, coconut milk and lemongrass. “I think American people like the sandwiches, in my opinion,” Tin said, which is what he chose to focus the menu on, though you can also find spring rolls, jasmine rice, chicken satay and crab soup. “We just make it different flavor ... the flavor in the meat like real Cambodian.” Served on French bread, the Cambodian sandwiches come with cucumber, cilantro, pickled carrot and chili mayo, with choice of coconut jumbo shrimp, ginger garlic pork, lemongrass beef, curry chicken, teriyaki chicken and grilled tofu with spicy soy sesame sauce.
Dish you may have heard of: Two desserts on Phnom Penh Sandwich Station’s menu are a sweet sticky rice with coconut sauce and banana and Cambodian sweet Khmer crispy coconut cookies (Nom Tong Nuyen). “That is real Cambodian dessert that we make it and you can’t find anywhere but here,” he said.
For a cuisine beginner: Tin recommended the ginger garlic pork sandwich. He said the garlic and shallots are familiar flavors for folks who haven’t had Cambodian food before. It’s a good option to try something new, but at the same time is a dish that doesn’t have a totally unknown flavor profile.
For an adventurous eater: Try the lemongrass beef sandwich, with peanuts, chili powder and garlic. Noting that lemongrass is a much more popular ingredient in southern Asian cooking than in American, Tin said the chili powder spices up the dish and works well with the sandwiches’ other flavors like coconut milk.
Try: Base Camp Cafe (3 Lebanon St., Hanover, 643-2007,
Cuisine characteristics: To truly understand the cooking style of Nepal, owner Bhola Pandey said, you have to first consider that the landlocked country is nestled between India and China, so portions of Nepal’s tradition are mixed from these two cultures. With plenty of stir-fry, dumplings and curry on the menu, the ingredients focus on vegetables and spices. “To produce meat you need a lot of food, grain, a lot of resources — that's why Nepal doesn't have that much,” Pandey said. “We are a heavily plant-based diet.” Pandey opened his first Nepalese cafe in Manchester in 2004, which he owned for 10 years before selling it and returning to Nepal. When he came back a year and a half ago he decided to open a new place in the northern part of the state, which he said has geographical conditions similar to Nepal.
Dish you may have heard of: Curry, but not the Indian or Thai-style curries. Unlike Indian curry that has a cream base, Nepalese curry is tomato-based and seasoned with onion, ginger, garlic, cumin and curry powder. Base Camp Cafe has an array of tarkari curries like chicken, lamb, goat, plantain, tofu and mushroom.
For a cuisine beginner: Go for the momos, the popularity of which Pandey equated to pizza. “[If] you go to every corner of the U.S. you find pizza. … You go to every corner of Nepal [you] find momos,” he said. They offer 10 varieties of the steamed dumplings, such as vegetable, chicken, spinach, lamb, scallop, goat, and wild boar.
For an adventurous eater: Pandey recommends one of the chilis, whether it be sweet potato, duck, goat or calamari. Made by sauteing a blend of mustard oil, olive oil, soy sauce, wine and vinegar, they range from fairly hot up to ghost pepper heat level. 
World fusion
Some local restaurants take the world tour themselves, making the blend of international cuisines the focus of their menus.
Try: Gypsy Cafe (117 Main St., Lincoln, 745-4395,
Cuisine characteristics: Not sure what country’s flavor profile best suits your craving? Try an eatery that serves all sorts of international flavors — from Peruvian orange peanut stir fry to Argentine fajitas. Owner Dan Duris said the cafe aims to mix global spices and flavors with local ingredients, like the Jamaican mango jerk pork made with New England pork or the Persian lamb chops that include corn, to make the flavor more familiar. “We try to keep it creative,” he said. “It’s not necessarily traditional cuisines from around the world or [from] here, but … using those flavors and combining them in a [way] hopefully people will like.” Certain ingredients, like the Ethiopian berbere spice, make their way onto the menu fairly often (right now their own version of the spice is tossed with fried Brussels sprouts), but mostly Duris tries to keep the menu fresh. His latest project is researching Afghan cuisine because they’ve never had it on the menu before.
For a cuisine beginner: Duris suggested the red dragon sirloin, in which the steak is seasoned and broiled and served with a Korean red clay pot chili paste that gives it an earthy, smoky, chili flavor. “I think that’s not … overwhelming, but a nice way to taste a dish with an interesting depth of flavor … and different from what you see elsewhere,” he said. 
For a cuisine adventurer: Try the Persian lamb chops, served with corn, grape, saffron and almonds. Duris said that Persian cuisine can pair the sweetness of saffron with an unexpected tartness. In this dish, they add a dehydrated lime for a bright acidity with the almonds and grapes to help take the edge off. 

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