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" ... Entrée: Jamaican Curry Goat with coconut cilantro lime rice ... "
" ... If you see one crop up in your neighborhood you can expect signature items with pun-fueled names, such as the Thai and Stop Me—a Thai-inspired salad with peanut dressing, cilantro and mint piled atop arugula and citrus shrimp. The Chef Curry is a vegetarian bowl of roasted yams and cauliflower assembled under a drizzle of ginger-curry vinaigrette. Calorie counts are listed alongside everything on the menu. And gluten-free is default here. You’ll only see an asterisk for the 1-2 ingredients which don’t fit the bill. They also promise macronutrient information in the near future. ... "
" ... India’s Green Dip or Hari Chutney! It isn’t exactly a dish. It’s a dip, but a very worthy one. As a very chippy-dippy person, I must say it’s one of the best in the world. I had it nonstop on my first trip to India at all of the ITC Hotels. At my last ITC hotel visit to Gurgaon, we had a cooking lesson there. I was very happy to get the skinny on that dip. I was proud of my accomplishments while under the chef’s supervision. Yet, when I tried to recreate it at home, it was amiss. It did bring me back but I think I need to go all the way back to Gurgaon for the full effect. If you want to try this at home, the recipe is all over the web as there are variants and derivatives. If you don’t like cilantro, move on. If you do: Dive deep and enjoy! ... "
" ... Optional: add cilantro, scallions and lime juice on the finished ham. Also reserve some sauce from the slow cooker to add at the table. ... "
" ... The Marigold Margarita paired with shrimp tacos with cilantro, red onion and lime is a no brainer. Marigold gives this margarita a special floral note that borders on peppery and saffron. With saffron and seafood being such a natural mix when making paella, these tacos from the sea satisfy the same craving. ... "