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Quote by RAGHUVEER MAGANTI

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Key for the Next Generation Growth: Author: Human composer of the God played new tune

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RAGHUVEER MAGANTI

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“Tender short rib, soused in sesame oil, sweet syrup, and soda and caramelized in the pan, filled the kitchen with a rich, smoky scent. My mother rinsed fresh red-leaf lettuce and set it on the glass-top coffee table in front of me, then brought the banchan. Hard-boiled soy-sauce eggs sliced in half, crunchy bean sprouts flavored with scallions and sesame oil, doenjang jjigae with extra broth, and chonggak kimchi, perfectly soured.”

SeasoningsSide DishKorean CuisineHomecookingKimchi
Book:Crying in H Mart
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“On our final night in Seoul, Nami and Emo Boo took us to Samwon Garden, a fancy barbecue spot in Apgujeong, a neighborhood my mom once described as the Beverly Hills of Seoul. We entered through the beautiful courtyard garden, its two man-made waterfalls flowing under rustic stone bridges and feeding the koi pond. Inside the dining room were heavy stone-top tables, each equipped with a hardwood charcoal grill. Nami slipped the waitress twenty thousand won, and our table quickly filled with the most exquisite banchan. Sweet pumpkin salad, gelatinous mung-bean jelly topped with sesame seeds and scallions, steamed egg custard, delicate bowls of nabak kimchi, wilted cabbage and radish in salty, rose-colored water. We finished the meal with naengmyeon, cold noodles you could order bibim, mixed with gochujang, or mul, served in a cold beef broth.”

RestaurantSide DishSeoulKorean Cuisine
Book:Crying in H Mart
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“So, what are we cooking for your mom?" "One of her favorite dishes---nasi campur, a traditional dish from Jakarta, where my father was born." He pauses, flashes a wicked grin. "You'll love it." "What if I don't?" "Then there's something wrong with your taste buds." He grins again. "I assure you that you'll be licking your plate." After giving me a sexy smirk, he unpacks the crate, unloading spices and ingredients, and says, "Nasi campur is one of Indonesia's national dishes---very traditional. The name means 'mixed rice,' and it's typically served with a variety of local dishes, such as chicken satay, beef rendang, prawn crackers.”

RiceJakartaSide DishIndonesianMixedTraditional Food
Book:The Spice Master at Bistro Exotique
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“I'd have no problem describing the ceviche in words. Raw sea bass, firm and gleaming and presenting just a little resistance to my teeth, marinated in an explosion of sour citrus and ripe garlic and crunchy onion, chile peppers sparking heat on my tongue. The fierce citrus cooked the fish in a way that allowed the essence of the fish to shine through along with the marinade, untouched by fire. To soothe the intense flavors of the ceviche, it was served alongside a simple mashed sweet potato and crunchy pieces of giant corn that tasted like a purer corn chip. We also noshed on maki rolls filled with eel and cream cheese, a strange combo of fat and fat that somehow worked, a salad of pickled sunchokes, some charred octopus with yucca root.”

SeafoodSeasoningsSushiSide DishCeviche
Book:Best Served Hot
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