Curried Favors

Curry is hard to pin down, like mole and salsa and drinks mixed by a college student. It exists in so many forms, in so many countries, that many of us never move beyond red, green, or yellow out of sheer uncertainty. Ranjan Dey does his part to change that, not only as chef and owner of New Delhi Restaurant, which for 20 years has served dishes based on royal Indian menus from centuries past, but also as a frequent lecturer. At Curries of the World: History and Tasting, presented by the Golden Gate Restaurant Association, Dey offers up stories on curry as well as its history and worldwide cultural impact. Then the tableware comes out, with more than 15 curries from India, China, Thailand, Trinidad, and Fiji.
Fri., Oct. 16, 5 p.m., 2009

 
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