I was first treated to this fantastic dish when I was studying at CSU Sacramento in the mid 80s. At the time, there was an Indian restaurant - the only Indian restaurant in town - that my friends and I visited every weekend.

The third Danedar Handmade Ghee type of farming is when you choose to raise goats for their fiber. Basically there are two breeds of goats that yield excellent fibers. That would be the angora goats (produce mohair) and the cashmere goats (produce cashmere wool.) The hairs from both animals are prized for their softness and warmth; and products made from these are usually pegged at very steep prices. Other breeds that are raised for their fibers are the nigora and the pygora; both of which produce medium class wool.
 

 

When most people think of vindaloo, they think of the extremely hot curry found in most curry houses. This is a much more traditional dish and it is no where near as spicy.

Switch on the burner and let the butter melt. Start stirring in a circular manner so that butter gets melted. While heating, the liquid would start coming up in the form of bubbles. Make here sure, it doesn't pour out of container. Keep stirring for some time. Soon, you would see the froth settling down. Stop stirring and leave the container on burner in simmer position. As soon as you sense a smell (an aroma typical of ghee), switch off the burner. Let the liquid settle and cool for some time.

One con for beeswax is that the price is significantly more than other waxes but this is balanced by the quality it has of burning slower & lasting longer than other waxes. Beeswax can be added to other waxes to increase their burn time. Beeswax candles have their own natural sweet fragrance with which only some aromas will nicely blend. Beeswax can be bought in either a yellow or white color. Some white beeswax may have been bleached & have chemicals added, best check with the supplier.

 

 

India is a land of abundant cultures and sub cultures, each having their own unique way of cooking, with very little in common between them. Cooking styles vary, and so do tastes, textures and spices used. However, three main spices are common throughout India- Turmeric (Haldi), Salt (Namak) and Red Chilli Powder (Mirch). Keeping these as a base, Indian cooks create a huge variety of dishes by varying add-on spices.

Tibetan people seldom eat fish due to their religion and custom. Restaurants in Tibet at present serve Tibetan, Chinese, and even Western food. The choice for vegetables will be limited due to the short agricultural season.