European Stars and Stripes (Newspaper) - August 27, 1994, Darmstadt, Hesse                                ,. Los Angeles times the keys to Good Curry a grinding Stone and assorted pastes and powders seeds and sauces leaves and spices. The whole world has a taste for Curry by Cara de Silva new Day Ellow juices stain the Man s hands As he bites into the fragrant roti. Curried Chicken in an envelope of Flat bread it is a favorite food of Home a Trinidad. Crusty and plump the Curry doughnuts sell out in minutes a to japanese. A smear of Curry butter a Pyramid of tiny shrimp the perfect Smor Rexrod Sandwich a in Denmark. Enticing sensuous and aromatic Curry a both the Range of spice mixtures and the Range of dishes Flavoured with such spice mixtures a has left India and almost circled the Globe. It exists in All of Southeast Asia France in preparations called i and Vienn Britain and its thousands of Curry houses Indian restaurants1 Mauritius try the Bat Curry new Guinea Africa hot sri Lanka Hotte China and Australia curried Kangaroo Quot Curry even appears in Italy Quot said Nino Settepani of new York s Caffe Bondi a restaurant specializing in historical dinners Quot and it is mentioned in a manuscript that records the cooking of the nobility in 19th Century  according to Indian food authority Julie Sahni the connection May have come even earlier. One of Julius Caesar s chefs was from India according to Sahni who is writing a Book on curries throughout the world it All began in South India thousands of years ago. It was there she said that the ancestor of All the seasoning mixtures we now Call Curry was created. Composed of Peppercorns Curry or Kari leaves an element in Many Indian dishes and Grad dal a kind of Beanie was a tasty but simple mixture. In time curries became More Complex and varied adding other native ingredients. And when traders a arabs dutchmen hindus a brought spices from other countries they became part of the mix too. Among the transplants said Madhuri Jaffrey author of a taste of the far East were Nutmeg coriander cumin cinnamon and fenugreek the seed that provides the taste typical of commercial Curry powders. Chili peppers arrived from the americas in the Early 16th Century brought by the portuguese. Before that the heat in Indian dishes came from Black Pepper but it was not Only the new spices that altered the dishes we Call curries. It also was the spread of Curry to other countries through War enterprising merchants clerics and travellers who went Back Home carrying seeds in their pockets. With the addition of local ingredients. The dishes were reformulated. Despite its ubiquitous Ness and popularity Curry also is one of the most misunderstood and mis described of food preparations. R take the word itself. According to Sahni it comes either from the Kari Leaf or from the stir frying technique called Kurr Utu or from Kari Hai the South Indian word for produce. Quot to Cook Kari Hai you use Taripodi Curry powder and the dish that is made is called Kari Curry Quot she explained. Sahni believes Curry eventually will Quot be like soul food Quot to americans if she is right if americans make Curry As entirely their own As they have other Sahni ethnic foods the Day might come when they find themselves asking As a trinidadian once did of Sahni whether they have Curry in India too. Curried Chicken and roti 3 cups flour 1 Tablespoon baking powder Teaspoon Salt 1 cup water a cup vegetable Oil plus More for greasing pan 1 onion chopped 4 cloves garlic peeled and minced a fresh habanera Chili or v4 red Jalapeno 1 Chicken Cut up 6 Tablespoons High Quality Curry powder 4 cups water to make roti sift flour baking powder and Salt. Add 1 cup water and mix. Knead dough 10 minutes. Let rest 30 minutes. Knead again 10 minutes. Divide into 4 balls. Roll each Ball on floured surface to 8 to 10 inches in diameter. Oil Skillet and heat. Fry each roti about 90 seconds a Side brushing Skillet with a Little More Oil As you flip. Drain roti on paper towels. Heat Oil in Large Skillet and saute onion garlic and Chili. Add Chicken. Brown. Add Curry powder. Cook 3 minutes stirring. Add 4 cups water stir and cover. Cook Over Low heat till Chicken is tender about 45 minutes. Remove cover for last 15 minutes so sauce will thicken. Remove Chicken. Cut meat off Bones. Continue to Cook sauce till thick. Return meat to sauce and heat through. Fold curried Chicken into  warm with Chutney if desired. Makes 4 Servings. 22 the stars and Stripe food Titbit ship into foreign treats they May not be scooping the Competition yet but exotic ice Cream flavors Are getting their licks  re on the dessert menus of . It restaurants and in the coolers of ethnic supermarkets. And we re not talking gelato. Here a a look at some of the palate challenging upstarts showing up around Atlanta and elsewhere a Kulli. A product of India its brimming with nuts and redolent of cardamom. A grape nut. A jamaican favorite made with Crunchy crushed Cereal similar to grape nuts. Some think it tastes like the toasted / Almond bars we used to buy from the ice a Cream truck. A Green Tea. This fragrant favorite of the japanese is at its darkest the color of Avocado. It has a faint Vanilla taste. A Ginger. Studded with pieces of candied Ginger or bits of the fresh Root its a popular Sweet at japanese restaurants. A sour sop. Also known As Guanabara. This ice Cream has a Strong almost acidic Citrus flavor. A red bean. The name tells All it tastes like Beans. Taking care of water those who go through the trouble and expense of buying bottled water should make a special Effort to take care of it. For one thing choose the freshest product possible by looking at the Quot Best if used by Date on the bottles. For another store the bottles in a Cool dark spot. Blair Mohn president of the Pennsylvania based cloister Spring water co says that water exposed to sunlight will eventually grow algae no matter what kind of Container its in. Quot but in a dark spot at a moderate temperature it should last almost forever a he said. Once open water should be stored in the refrigerator to slow Down any possible bacterial growth. Generally there should be Little bacteria growth in water since there Are no nutrients to feed it says Joseph Madden strategic manager for microbiology at the t food and drug administrations Center for food safety and applied nutrition. And if bacteria do exist in the water they would be a Quot Mold Type that  be harmful but could affect taste Madden  trends done to say generation x Isnit committed. It is a to eating out and to mexican food. That a the word from the National restaurant association which says recent surveys show Consumers Between the Ages of 18 and 29 have Quot one trait in common a passion for eating  according to the association hers spend nearly a Quarter of their discretionary income on restaurant fare compared to 21 percent spent by the More affluent baby Boom generation those Consumers Between 30 and 49. A Erst favorite meal out is dinner a they tend to Brown bag for lunch. Whether for lunch or dinner fast food or full a service hers favor mexican food or at least mexican food Quot As it is served at most american eateries burritos nachos fajitas enchiladas tacos and Taco salads. And they prefer to order food that can be eaten with the fingers nachos French Fries potato chips cheese and bagels. Why Well As one quintessential xer explained Quot we shun utensils As the instruments of baby Boomers  a from wire reports saturday August 27,1994