Bhutanese red rice & Bhutan words; Lepeshka (Tajikistan)

Wed Oct 20 03:57:03 UTC 2004

COMPLETELY OFF TOPIC
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WHERE DID BARRY POPIK EAT?--Book party at the Institute for Culinary Education, 50 West 23rd Street. I asked everyone to marry me, except George Thompson.
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BHUTANESE RED RICE
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A brief check for "Bhutanese red rice" and Bhutan words/food before I leave on Saturday.
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(PROQUEST HISTORICAL NEWSPAPERS)
No Yak Meat? U.N. Delegates Size Up Food Available In City
By RAYMOND A. SOKOLOV. New York Times (1857-Current file). New York, N.Y.: Nov 4, 1971. p. 58 (1 page):
In Bhutan, the base of our diet is rice and hot chilies.
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Land of the Dragon
By Mark Chester Special to The Washington Post. The Washington Post (1974-Current file). Washington, D.C.: Oct 12, 1980. p. E1 (2 pages)
(Couldn't open article--ed.)
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Planning a trip to the kingdom called Druk Yul
M.T.. New York Times (1857-Current file). New York, N.Y.: Oct 11, 1987. p. XX34 (1 page):
Bhutanese rice, called red though it is really pink, is delicious.
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A guide to arranging a trip and to hotels and restaurants
New York Times (1857-Current file). New York, N.Y.: Sep 20, 1992. p. XX15 (1 page):
Mor Bhutanese are the fern fronds cooked like asparagus; pakshee paaa, a sliced pork dish with chilis and radishes; ema datsee, a chili and cheese dish, or hewa datsee, a combination of potatoes, cheese and chilis. Most Bhutanese dishes are very hot--green chilis are eaten there as vegetables: beware of dishes that look like string beans. In Bumthang, specialties are buckwheat pancakes or noodles.
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Potatoes, asparagus in season, mushrooms, carrots and sping onions are abundant, as are oranges, apples and mangoes, among other fruits. Try Bhutanese red rice, a delicious side dish.
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All Color and Perfume, Rice Steps Out; All Color and Perfume, Rices Are Stepping Out
By FLORENCE FABRICANT. New York Times (1857-Current file). New York, N.Y.: Oct 15, 1997. p. F1 (2 pages)First page:
The rices are exotic, even poetic: jasmine, Bhutanese red, vialone nano, Wehani and Turkish baldo dazzle the rice buyer who ventures into Kalustyan, an importer of spices and grains with a specialty shop on Lexington Avenue and 29th Street.
(...)
Ed Brown, the chef at the Sea Grill in Rockefeller Center, became intrigued with the new red rice from Bhutan and has prepared it with tiny clams and chorizo sausage.
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OED has only a few words from Bhutan.
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(OED)
(SECOND EDITION)
1 Â a1826 Â  Â Bhotia, n. (and a.) Â  Â  Â inhabitant of Â Bhutan (see Bhutanese n. and a.) or
2 Â a1826 Â  Â Bhotia, n. (and a.) Â  Â  Â are spoken in Â Bhutan, [etc.].
3 Â a1826 Â  Â Bhotia, n. (and a.) Â  Â  from Tibet and Â Bhutan who have been Sikkimese for Â
4 Â 1813 Â  Â Bhutanese, n. and a. Â  Â  Â [f. Â Bhutan (see below) + -ese.]
5 Â 1813 Â  Â Bhutanese, n. and a. Â  Â  Â inhabitant of Â Bhutan, a country in the south-east
6 Â 1813 Â  Â Bhutanese, n. and a. Â  Â  Â pertaining to Â Bhutan, its inhabitants or its lang
7 Â c1000 Â  Â blood, n. Â  Â  try in Sikkim, Â Bhutan and N.E.F.A. .. Marvellous Â
8 Â 1909 Â  Â Dzongkha Â  Â  al language of Â Bhutan.
9 Â 1909 Â  Â Dzongkha Â  Â  . 14 Bhotia of Â Bhutan or Drug-ka.
10 Â 1909 Â  Â Dzongkha Â  Â  Nepal Sikkim & Â Bhutan 412 One of the most widely s
11 Â 1909 Â  Â Dzongkha Â  Â  67 P. P. Karan Â Bhutan viii. 75/1 The most widely s
12 Â 1909 Â  Â Dzongkha Â  Â  al language of Â Bhutan.
13 Â 1909 Â  Â Dzongkha Â  Â  979 M. V. Aris Â Bhutan p. xvii, Since the 17th cent
14 Â 1819 Â  Â Lepcha, n. and a. Â  Â  m neighbouring Â Bhutan; of Tibetans and of the neig
15 Â c1290 Â  Â partridge Â  Â  dgson's p., of Â Bhutan, Perdix hodgsoniae; Massena Â
16 Â 1962 Â  Â South Asian, a. Â  Â  al, Sri Lanka, Â Bhutan and the Maldives-the South A
17 Â 1774 Â  Â tanghan, tangun, tnyan Â  Â  e of Tibet and Â Bhutan, a strong and sure-footed li

(NEW EDITION)
1 Â 1969 Â  Â chetrum, n. Â  Â  netary unit of Â Bhutan, standardized in 1974 but in
2 Â 1969 Â  Â chetrum, n. Â  Â  Â 21 Dec. h10/5 Â Bhutan, as expected, has released i
3 Â 1936 Â  Â McMahon Line, n. Â  Â  tern border of Â Bhutan to the Brahmaputra River.The
4 Â 1787 Â  Â monal, n. Â  Â  try in Sikkim, Â Bhutan and N.E.F.A. .. Marvellous Â
5 Â 1808 Â  Â moutan, n. Â  Â  na, Tibet, and Â Bhutan and from which are derived m
6 Â 1974 Â  Â ngultrum, n. Â  Â  netary unit of Â Bhutan, introduced in 1974 and cons
7 Â 1974 Â  Â ngultrum, n. Â  Â  he currency of Â Bhutan-but they also accept Indian Â
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LEPESHKA
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Robert Sietsema's column in this week's VILLAGE VOICE is about a restaurant in the Tajikistan style. It's a rare cuisine for a restaurant.
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My stay in Tajikistan was brief. The country is run by gangs and war lords.
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http://www.villagevoice.com/issues/0442/sietsema.php
Twin contrasting breads are available, lifesaver-shaped lepeshka (called "national bread" on the menu), and the parabolic, matzo-like cracker called non toki. Just be careful not to turn the breads upside downâ€”it's considered very bad luck in Tajikistan.

A couple of Tajik oddities are worth sampling. Achik-chuck is a salad of shaved ripe tomatoes and purple onions that forms a delicious cold soup in the bottom of the bowl, tipping its hat to gazpacho and V8. Probably reflecting the hardscrabble nature of life in the capital, Dushanbe salad is a giant heap of cabbage, peppers, and kirby cukes dressed in strong vinegar laced with beet juice, giving the scarlet slaw a rather gruesome appearance. Harder to love is hasib. This spleen-and-rice sausage ($15 short coil, $25 long coil) is packed in lamb intestines, and boiling makes the casings gray and rubbery.
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OED ("miserable on food") does not have "lepeshka."
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(FACTIVA) ("lepehska")
1. Â The Bread of Memory / Tandoori bakery expands capacity - and mission
Newsday , 18 August 1998, 1085 words, By Hannah Fairfield. Hann..., (English)
Babakov Slavic, an Uzbekistan immigrant who moved to Richmond Hill in 1992, won't eat any bread besides the lepeshka bread from the Uzbekistan Tandoori Bread restaurant in Kew Gardens. ... (Document nday000020020504du8i02myj)
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2. Â TO QUEENS FROM UZBEKISTAN: A HANUKKAH TRADITION
New York Times Abstracts , 24 December 1997, 61 words, By Joan Nathan, (English)
Joan Nathan report on Hanukkah bread, lepeshka, and other foods of Bukharan Jews who come from Uzbekistan; specialties are prepared at Isak Barayev's Uzbekistan Tandoori Bread kosher bakery in Kew Gardens, New York City; photo; bakers and ... (Document nyta000020011007dtco01nze)
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3. Â Uzbek Clay Is the Bread's Secret
Newsday , 12 June 1997, 667 words, By Suzanne Freeman. Suzan..., (English)
The quality of a loaf of lepeshka, the national bread of the Republic of Uzbekistan, depends on the soil, not the flour, and according to baker Daniel Aronov of Briarwood, the best bread is baked in ovens made from clay found in the region ... (Document nday000020020503dt6c00vai)
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