Manafonistas

 

 
 
 
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Ob man angesichts der Weltlage eine wunderbare Spätnachtsmusik hier einstellen kann, einfach so?

Probiert es.

Den „wooow!“-sagenden Moderator am Ende möge man gelegentlich mit dem Waschlappen erschlagen.
 

The English language has an immense word treasury. More words than your trusted teacher may ever have come across. Those words a well-speaking German human being does not really know work as a source of inspiration in the right context. Imagine you have heared an old raga recording of Ravi Shankar, or you´re just back from the first Central Park visit in your life. You’re very hungry, keen on a great Indian restaurant. You find a description of JUNOON in the blue nowhere of the net. And here, every unknown word is fun and does increase your appetite. And even if you know all the words: fantasies are spinning off. „The heart and soul of this luxe Chelsea eatery is its glassed-in spice room, where chef Vikas Khanna hand-grinds and mixes house blends each morning. He deploys seven whole spices – including star anise, cloves and cardamom pods—in a pungent, burgundy-hued curry that coats a lamb shank, slow-braised until the meat nearly slides from the bone. Other evidence of the room´s sorcery fills the regionhopping menu, organized by traditional methods of Indian cooking – not just tandoor and handi (pot cooking), but also tawa (cast-iron) sigri (fire pit) and patthar (stone). Along the way, the thoughtful spicing also appears in plump Goan shrimp with blazing piri-piri sauce, a ginger-marinated chicken kebab cooled by pureed avocado and even cocktails served in the sultry front lounge.“ At least two Manafonistas will be at this place in 2015 and possibly share their experiences spicing them with some strange sounding words. An interview with Vikas Khanna is in preparation.