LOUISVILLE MAGAZINE 7.16 83
Nepalese food echoes Indian —
lots of ginger, cumin, turmeric and
cinnamon. Still, I always feel a little
thrill upon experiencing a new cuisine.
Food neatly ties together geography
and history. When I frst went to
Sari Sari (R.I.P., my dear) and tasted
Filipino food, the favors sparked
curiosity. The dishes seemed a blend
of Asian, Spanish, Indian and some
kind of island infuences. A quick dive
into Google offered a brief roundup
of the dynasties and colonization that
provided the diverse menu's DNA.
One hour after my Nepali lunch, I
fnd myself back at the search engine,
typing away — "Nepalese food" and
"Why is it called Paneer 65?" At this
stage in life — two small kids, late-30s
— seeing the world seems impossible.
I appreciate places like Mt. Everest
View that offer satisfying glimpses.
— Anne Marshall
The City's Definitive Guide To Food & Drink
2015-2016 VOLUME 19
Scratch
Snif
The defnitive
guide to
eating well in
Louisville.
Menu Guide
Dining Listings
Catering Guide
and more!
PUBLISHING SEPTEMBER 2016
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