Sunday, October 20, 2019

Calusa Garden Club Samples 21 Spices

Linda Turner, Marsha Riss, Lindy Kowalczyk and Opi DeFalco. Submitted Photos

Linda Turner, Marsha Riss, Lindy Kowalczyk and Opi DeFalco. Submitted Photos

Submitted

Early this month, Calusa Garden Club members sampled exotic Indian cuisine at 21 Spices in Naples while they brainstormed new programs for the upcoming year. Being gardeners, they are used to cooking with a variety of herbs. Indian cuisine is legendary for its exotic flavors and colors and it was a choice between dishes prepared with 21 spices or the more mild succulent tandoori chicken simmered in a familiar creamy tomato base. The challenge is the choice from mild to hot kabobs, chicken, fish or lamb, simmered in

Janice Engel, Linda Colombo, Dale DeFeo, Cristina Leske, Connie Lowery and KathyHershberger.

Janice Engel, Linda Colombo, Dale DeFeo, Cristina Leske, Connie Lowery and KathyHershberger.

spices such as curry, saffron, hot chili peppers, cumin, chutney and nutmeg, just to name a few. Hotness and spiciness are trademarks of Indian cuisine and you try to find a balance of spicy but tolerable. Mild or hot still offers the mouth a fiery experience. A favorite among the ladies was the pita-like flatbread called Naan, served plain, spicy or garlic flavored. It was a spice-packed evening and just like musical notes, you have to get to know a few instruments before you settle on a few favorite flavors.

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