4-29-2009
Himalayan Kitchen
Another entrepreneur smiling in the face of recession is Suman Basnet, who opened Himalayan Kitchen in Kaimuki. This recent addition to the short list of Indian restaurants in Honolulu focuses on the cuisine of India’s far north, although the menu also dives periodically into Southern (Madras) cookery. The Kitchen offers those wonderful Indian breads–kulcha, naan, paratha, roti, bhatura–from its tandoor (clay oven). If you want a particular vegetable or meat included, just ask for it.
100 percent Hawaiian Red Veal
This specialty meat is available now through June at Foodland’s R. Field. Substitute this ground veal in any favorite ground beef recipe.
Tango, town, Downtown, Alan Wong’s restaurants and the Poke Stop will feature local veal (where available) on their menus this spring.
Veal has left a bad taste in many a mouth, primarily because of the conditions under which veal calves are raised. Traditionally, white, milk-fed veal is an offshoot of the dairy industry. These animals are raised in confined spaces and fed skim milk.
A state-wide cooperative of 44 cattle ranches, The Hawaii Cattle Producers, is producing local, natural veal. These calves are raised naturally, without hormones or antibiotics, and are allowed to stay with their mothers until 5 or 6 months of age. Get it while you can—otherwise you’ll have to wait until fall 2009.
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