My favorite take-out place closed on December 31. I am devastated. I never thought I would live in a world without Zaw’s Asian Food (2110 Murray Avenue, Squirrel Hill.) I was a college freshman, working at the Green Grocer on Hobart Street when Sonny Lee, the manager, convinced me to try something other than white rice (I’m that kid that didn’t let their food touch.). The first thing he introduced me to was their curry chicken. I’ve eaten it at least once a month since 1995. And I’m not the only person, according to this recent Yelp review:
I am so upset about this [closing] I can’t even express it. The curry chicken here was my favorite thing to eat to the point where I would consider it as a last meal. It was a red spicy curry sauce with garlic and ginger and chicken broth. I will miss it so much.
Last meal indeed. It is named Zaw’s Asian Food for a reason. Owners Marvin and Esther Lee are originally from Burma (Myanmar), so the food was never typical take-out; it was a little bit of everything. Through 20 years, 11 apartments, 6 boyfriends, 8 jobs, and 2 degrees, Zaw’s has been there. I live on the South Side. I willingly crossed a bridge for take-out. That’s some serious business. Not only did Sonny know what I wanted to order, he recognized my voice on the phone, he asked about my husband, he noticed weight loss and new haircuts! When I picked up my very last order, Sonny shook my hand and told me it had been a pleasure knowing me all of these years. His voice broke; I left in tears.
I sincerely hope the Lees have a wonderful retirement. And that they pass their recipes on to someone. I have a lead: Ron Lee, the owner of the Spice Island Tea House, is Mr. Lee’s nephew. Anyone have other ideas? I really don’t want to use these cookbooks. Let’s have lunch!
Complete Curry Cookbook, Byron Ayanoglu and Jennifer MacKenzie
Authentic curries made easy. Curry is enjoyed throughout the world. This wonderful selection of curry recipes draws its inspiration from India, Thailand, China, England, Indonesia and the Caribbean. These quick, easy and tantalizing recipes feature ingredients found in supermarkets, yet the dishes maintain authentic tastes and flavors.
Susan Chan depicts the culture and traditions of Burma, providing ample information on the Burmese market, commonly used ingredients, and eating and serving customs, explaining, for example, that Burmese eat with their fingertips. She also familiarizes her readers with the language, festivals, and principal cities of this country. Complete with b/w illustrations and photographs.
Burma: Rivers of Flavor, Naomi Duguid
The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.
Whatever its incarnation — in a lightly seasoned deviled egg, a cold chicken salad, or a spicy Indian- or Thai-style dish — curry is one of the most popular seasonings in the world. Nancie McDermott explores endless variations on the curry theme, from Jakarta to Senegal, Tokyo to Jamaica, and Sri Lanka to South Carolina. The result is an untraditional — and accessible — celebration
The Big Book of Curries details the intricacies of these delicious dishes, from the numerous herbs and spices that flavor them to essential equipment and accompaniments. The recipes are organized by main ingredient–meat, poultry and eggs, fish, and shellfish–with a special section on vegetarian meals. Techniques for cooking the perfect rice are included, and there is even a selection of starters to prepare the palate. With these 365 recipes to try, an amazing culinary experience is only a few minutes away.
sad & hungry for curry,