With Spice Harbour‘s restaurant, 51, open and having passed through the swelter of late summer, we find ourselves sampling new dishes that work well in a water-front setting during these luscious monsoon showers.
At the same time, we are approaching the opening of what we believe will be Kerala’s most fabulous beach resort and its restaurant will offer cuisine worthy of this sort of a “comfort zone” hideaway.
Between Spice Harbour and Marari Pearl we have done more sampling (someone has to do it) than is generally good for the waistline, but we are committed, dear reader, to your comfort.
For these and other reasons as well we take note with every mention of comfort food, whether prepared traditionally or in some new crafty (not Kraft-y) manner, and this item in the current issue of the New York Times Magazine fits the bill:
By SAM SIFTON
Lamb gets a pasta garnish straight out of Escoffier.
Read the whole article here.