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 Nov 29 - Dec 5, 2007 

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Riding the Ghost Chile

By Alex Brown and Evan George

Just last year, some mad hot pepper professor stumbled upon the Bhut Jolokia, now nicknamed the ghost chile. Subsequent lab tests have revealed that the little bastard is officially the hottest chile pepper in the world with nearly double the amount of Scoville heat units as the habañero. Apparently, the ghost chile is a naturally occurring species native to Northeastern India, where it's not unusual to use it as a weapon. Armies in India and Myanmar use ghost chiles to make tear gas. It’s also not unusual to gnaw on one between bites at the dinner table.

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Don't forget to grab a spoonful of anise and fennel seed to chew on your way out of Rasoi. The mixture aids in digestion and gives you good breath.
Tina Larkin

Restaurant Review

Rasoi: An Indian Kitchen

This kitchen is bitchin’

By Jennifer Wohletz

Fond memories and food go hand in hand. (By far, my favorite cooking-based recollection is being forced to boil 1,200 servings of “fiesta corn” in cooking school because I had the temerity to challenge my instructor’s assertion that grilled cheese is not an entrée.) Memories are made in the kitchens of every culture. And after learning that rasoi means kitchen in Hindi, I was all the more eager to visit the University Area’s newest offering of reasonably priced Indian cuisine in a striking atmosphere.

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