The earthy, fragrant specialties of their native Afghanistan take center stage at the Shinwaris' Gardena restaurant. The sign says 'express,' but stay awhile — this is food to linger over. A gentle haze of cumin and garlic-laden steam wafts from a tray
"If Paul Prudhomme were dead, he'd be rolling in his grave," says Chris MacGillivray as he seasons his gumbo with a few decidedly nontraditional ingredients: sherry vinegar, agave syrup and butter.
The earthy, fragrant specialties of their native Afghanistan take center stage at the Shinwaris' Gardena restaurant. The sign says 'express,' but stay awhile — this is food to linger over. A gentle haze of cumin and garlic-laden steam wafts from a tray
Back to work blues? Boost your mood, brain power and energy with a "fab five" lunch - fluid, fibre, healthy fat, flavour and fun, says Sandra Saville, dietitian for Longo's chain of supermarkets.