Savory musings.

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Nirvana: The Galouti Kebab
by Judy Asman

Above: The Galouti kebab

If not for the moxie of Nirvana Chef Ramanuj Sahai, Angelenos might not be able to savor the royal Indian delicacy that is the galouti kebab.

Born from the chefs of Lucknow, Indian royalty, the secrets to this 36-spice, melt-in-your-mouth delight were handed down through generations of imperial personnel.

Thanks to his bold act of gastronomic espionage, Sahai uncovered the galouti kebab’s well-guarded recipe.

In 1995, Sahai spent 15 days in Lucknow to learn the spices used by the locals.

Donning the local kurta pajamas, Sahai posed as a kitchen assistant at a restaurant famous for keeping the galouti tradition alive.

Today, while hush-hush about most of the ingredients, Sahai says he seasons the finely ground lamb with royal black cumin, saffron and rose leaf before smoking the kebab in an Indian skillet.

With its velvety texture, the galouti kebab will dissolve on your tongue as taste buds awaken from a polite but spicy hot tang. Royally delicious. (RealTALK LA)

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Johnnie's Pastrami: Dip This

A lot’s changed since Harry S. Truman was United States President. But, for the most part, Johnnie’s Pastrami has stayed the same. Hallelujah. Read it.

What's your wine style? Forget red or white. It's fruity or mellow.

With wine's growing popularity, there seems to be just as many self-proclaimed wine connoisseurs as there were self-titled computer nerds when PCs first became common household accessories. Read it.

Concise, conversational.

Chef Jack Lee's philosophy
by Judy Asman

Four essential elements shape the philosophy of Chinoise Cuisine: refinement, balance, personalization and authenticity.

With an obvious passion for enhancing the mood and ambiance of any celebration, Chef Jack Lee enchants guests with Asian- and French-inspired cuisine, while preserving the authentic qualities of the world's most popular delicacies—whether they're of the Far East, the Pacific Islands or the Mediterranean.

Using the freshest and finest ingredients, Chef Lee boasts a stunning reputation as a personal chef to celebrities and Hollywood's cognoscenti.

He carefully considers the personality and appetite of each client, resulting in dishes that delight the palates of his clientele and become memorable offerings at their esteemed events.

Judy's food reviews.

Hungry? Los Angeles ... family edition.

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Nirvana Beverly Hills

Chef Sahai talks about love and food. Read it.

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Get your lips in kissable condition.

How to make your lips hot, sexy and irresistable. Read it.

Crisp. Attractive.

Postcard copy for Chef Jack Lee's Chinoise Cuisine.

More food.
(But who's counting?)

Tea Party on a Tray

Design consulting, Web content, artwork and navigational strategies for Tea Party on a Tray.

Profit from selling fun.

Judy's leisure writings.

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Follow the Color of Money

Marketing to ethnic minorities. Read it.

An Edison director has soul

A corporate executive helps at-risk youth at Penny Lane. Read it.

SCE catches pot growers in the act

How field workers discovered an electricity heist. Read it.