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	<title>FOOD FOR THOUGHT</title>
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		<title>FOOD FOR THOUGHT</title>
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		<title>Unforbidden Food of the Forbidden Land</title>
		<link>http://ashthefoodie.wordpress.com/2012/01/03/unforbidden-food-of-the-forbidden-land/</link>
		<comments>http://ashthefoodie.wordpress.com/2012/01/03/unforbidden-food-of-the-forbidden-land/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 20:19:45 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[Cuisine and Spirituality]]></category>
		<category><![CDATA[Amdo]]></category>
		<category><![CDATA[Buddhism]]></category>
		<category><![CDATA[Buddhist Monastery]]></category>
		<category><![CDATA[China]]></category>
		<category><![CDATA[Dalai Lama]]></category>
		<category><![CDATA[Dalai Lama in India]]></category>
		<category><![CDATA[Delhi Buddhism]]></category>
		<category><![CDATA[Delhi Momo]]></category>
		<category><![CDATA[Delhi Tibetan Community]]></category>
		<category><![CDATA[Delhi Tibetan refugee colony]]></category>
		<category><![CDATA[Dharamsala]]></category>
		<category><![CDATA[His Holiness]]></category>
		<category><![CDATA[His Holiness in India]]></category>
		<category><![CDATA[Khampa]]></category>
		<category><![CDATA[Lhasa]]></category>
		<category><![CDATA[Majnu Ka Tilla]]></category>
		<category><![CDATA[Momo]]></category>
		<category><![CDATA[Norbulingka]]></category>
		<category><![CDATA[Potala Palace]]></category>
		<category><![CDATA[Shabalay]]></category>
		<category><![CDATA[Tenzin Gyatso]]></category>
		<category><![CDATA[Thenthuk]]></category>
		<category><![CDATA[Thukpa]]></category>
		<category><![CDATA[Tibet]]></category>
		<category><![CDATA[Tibetan Food]]></category>
		<category><![CDATA[Tibetan Migration]]></category>
		<category><![CDATA[Tibetan Parliament]]></category>
		<category><![CDATA[Tibetan Refugee]]></category>
		<category><![CDATA[Tibetans in India]]></category>
		<category><![CDATA[Tingmo]]></category>
		<category><![CDATA[Tsampa]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=809</guid>
		<description><![CDATA[One of course sees the changing face of the Tibetan community in India which has blended traditional customs with modern day living. My visit to Majnu Ka Tilla is replete with vignettes of graceful Tibetan women in their traditional attire selling thukpa and momos in the monastery courtyard, cacophony of little Tibetan children playing around the giant prayer wheel, the wizened old lady with her motherly smile selling dried meat, a few others selling fresh green pok choi leaves – all I do at times is sit on a bench in front of that monastery and spend hours marveling at the beauty of this rich culture.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=809&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2012/01/03/unforbidden-food-of-the-forbidden-land/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
	
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			<media:title type="html">Inside the Treasure House</media:title>
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		<item>
		<title>Another Land Across the Border&#8230;</title>
		<link>http://ashthefoodie.wordpress.com/2011/03/20/another-land-across-the-border/</link>
		<comments>http://ashthefoodie.wordpress.com/2011/03/20/another-land-across-the-border/#comments</comments>
		<pubDate>Sun, 20 Mar 2011 11:57:41 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[World Food]]></category>
		<category><![CDATA[Ah Kyaw]]></category>
		<category><![CDATA[Aung San Suu Kyi]]></category>
		<category><![CDATA[Burma]]></category>
		<category><![CDATA[burmese Democracy]]></category>
		<category><![CDATA[Burmese Food]]></category>
		<category><![CDATA[Burmese Food in Delhi]]></category>
		<category><![CDATA[Burmese Food in India]]></category>
		<category><![CDATA[Burmese people in India]]></category>
		<category><![CDATA[Food of Myanmar]]></category>
		<category><![CDATA[Khauk Swe]]></category>
		<category><![CDATA[Michael Aris]]></category>
		<category><![CDATA[migrant cuisine]]></category>
		<category><![CDATA[Mohinga]]></category>
		<category><![CDATA[Moreh]]></category>
		<category><![CDATA[Myanmar]]></category>
		<category><![CDATA[Ohn Noh Khauk Swe]]></category>
		<category><![CDATA[Rice Cake]]></category>
		<category><![CDATA[Tamu]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=759</guid>
		<description><![CDATA[It was in November of 2010 that Aung San Suu Kyi was released from house arrest after 15 years, by Myanmar authorities. That was a day I rejoiced and decided the theme of my next article. A plethora of memories gushed through my mind. Manipur happens to be one hell of a fascinating state. However, my visits to this state would be incomplete had it not been for the opportunity to cross over to border town Tamu in Myanmar – to meet some of the most amazing people on earth, and, of course, having my Khauk Swe and Mohinga. I have had a zillion memorable experiences while travelling through the green valley embracing the peace that the air there gives you<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=759&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2011/03/20/another-land-across-the-border/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
	
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	</item>
		<item>
		<title>The Spirit of Iftar</title>
		<link>http://ashthefoodie.wordpress.com/2010/10/10/the-spirit-of-iftar/</link>
		<comments>http://ashthefoodie.wordpress.com/2010/10/10/the-spirit-of-iftar/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 11:26:46 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[Cuisine and Spirituality]]></category>
		<category><![CDATA[baklava]]></category>
		<category><![CDATA[biryani]]></category>
		<category><![CDATA[buka puasa]]></category>
		<category><![CDATA[dates]]></category>
		<category><![CDATA[haleem]]></category>
		<category><![CDATA[halees]]></category>
		<category><![CDATA[id]]></category>
		<category><![CDATA[id-ul-fitre]]></category>
		<category><![CDATA[iftar]]></category>
		<category><![CDATA[iftari]]></category>
		<category><![CDATA[indonesian food]]></category>
		<category><![CDATA[kebab]]></category>
		<category><![CDATA[korma]]></category>
		<category><![CDATA[moroccan food]]></category>
		<category><![CDATA[muslim food]]></category>
		<category><![CDATA[ramadan]]></category>
		<category><![CDATA[roza]]></category>
		<category><![CDATA[sprit of iftar]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=731</guid>
		<description><![CDATA[The month of Ramadan transcends into the celebration of Id-Ul-Fitre and one forgets all boundaries and simply delights on the festivity. The moment the proclamation for breaking the fast is announced, the process of iftari begins. <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=731&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2010/10/10/the-spirit-of-iftar/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
	
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		<item>
		<title>&#8216;Salt&#8217; of the Soil-The Zeliangrong Story</title>
		<link>http://ashthefoodie.wordpress.com/2010/03/29/salt-of-the-soil-the-zeliangrong-story/</link>
		<comments>http://ashthefoodie.wordpress.com/2010/03/29/salt-of-the-soil-the-zeliangrong-story/#comments</comments>
		<pubDate>Mon, 29 Mar 2010 04:10:04 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[North East and Me]]></category>
		<category><![CDATA[Indegenous Naga Salt]]></category>
		<category><![CDATA[Mineral Salt]]></category>
		<category><![CDATA[Naga freedom fighter]]></category>
		<category><![CDATA[peren]]></category>
		<category><![CDATA[Rani Gaidinliu]]></category>
		<category><![CDATA[Salt making]]></category>
		<category><![CDATA[The Nagas]]></category>
		<category><![CDATA[Zeliongrong]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=690</guid>
		<description><![CDATA[Today’s post will unravel a marvelous process of mineral salt making at the Lekie Village of Nagaland; a small but resourceful village perched on a plateau joining three hill ranges in the district of Peren. Also, I will take the liberty of going a little astray and tell you the story of a Naga Queen…
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=690&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2010/03/29/salt-of-the-soil-the-zeliangrong-story/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
	
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		<title>Omelette on my Pallete&#8230;</title>
		<link>http://ashthefoodie.wordpress.com/2010/02/10/omelette-on-my-pallete/</link>
		<comments>http://ashthefoodie.wordpress.com/2010/02/10/omelette-on-my-pallete/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 18:23:31 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[Food History]]></category>
		<category><![CDATA[cheese omelette]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[french omelette]]></category>
		<category><![CDATA[fried eggs]]></category>
		<category><![CDATA[indian omelette]]></category>
		<category><![CDATA[Japanese Omelette]]></category>
		<category><![CDATA[Larousse]]></category>
		<category><![CDATA[Omelette]]></category>
		<category><![CDATA[omelette man]]></category>
		<category><![CDATA[tamagoyaki]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=612</guid>
		<description><![CDATA[For me an omelette is like a canvas. The base is plain and it is upon the artiste to add colour. Some artists rely on their technique, rest on their instinct. Some of course on their ‘secret ingredient’. I am thankfully liberal in certain matters, especially matters like these. Some of my friends love the omelette I stuff with seekh kebabs. Others prefer the chicken, mushroom and cheese recipe.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=612&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2010/02/10/omelette-on-my-pallete/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
	
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			<media:title type="html">omelette man</media:title>
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			<media:title type="html">french omelette</media:title>
		</media:content>

		<media:content url="http://ashthefoodie.files.wordpress.com/2010/02/tamagoyaki-step5.jpg?w=150" medium="image">
			<media:title type="html">tamagoyaki-step5</media:title>
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			<media:title type="html">Spinach Tamagoyaki 500</media:title>
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	</item>
		<item>
		<title>An Ode to Sir &#8220;Brown Sahib&#8221;&#8230;</title>
		<link>http://ashthefoodie.wordpress.com/2009/12/11/an-ode-to-sir-brown-sahib/</link>
		<comments>http://ashthefoodie.wordpress.com/2009/12/11/an-ode-to-sir-brown-sahib/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 05:35:31 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[Food History]]></category>
		<category><![CDATA[anglo-indian]]></category>
		<category><![CDATA[anglo-indian food]]></category>
		<category><![CDATA[beveca]]></category>
		<category><![CDATA[brown sahib]]></category>
		<category><![CDATA[chandannagar]]></category>
		<category><![CDATA[dodol]]></category>
		<category><![CDATA[english food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[kolkata]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[sahib. massey sahib]]></category>
		<category><![CDATA[shepherd's pie]]></category>
		<category><![CDATA[the last holiday]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=486</guid>
		<description><![CDATA[The cuisine is a result of inter mingling and inter marriages between various European races and Indians; the community which was later termed as Anglo-Indian. Primarily of Indian and British ancestry, the taste buds of this community clearly have been influenced by both the European and Indian genes. The result was the development of an unopposed cuisine which would grow to be a highly relished one in centuries to come.
<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=486&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2009/12/11/an-ode-to-sir-brown-sahib/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
	
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			<media:title type="html">Last Holiday, The</media:title>
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			<media:title type="html">stuffedcrab</media:title>
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		<media:content url="http://ashthefoodie.files.wordpress.com/2009/12/chandannagarchurch.jpg?w=150" medium="image">
			<media:title type="html">chandannagarchurch</media:title>
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		<media:content url="http://ashthefoodie.files.wordpress.com/2009/12/shepherds-pie1.jpg?w=300" medium="image">
			<media:title type="html">shepherd&#039;s pie</media:title>
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		<media:content url="http://ashthefoodie.files.wordpress.com/2009/12/banoffee.jpg?w=200" medium="image">
			<media:title type="html">banoffee</media:title>
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	</item>
		<item>
		<title>Wah! Moplaaah! and my Blah! Blah!</title>
		<link>http://ashthefoodie.wordpress.com/2009/10/25/wah-moplaaahand-my-blah-blah/</link>
		<comments>http://ashthefoodie.wordpress.com/2009/10/25/wah-moplaaahand-my-blah-blah/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 05:29:07 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[Food journey-Delhi]]></category>
		<category><![CDATA[Aleesa]]></category>
		<category><![CDATA[Kerala]]></category>
		<category><![CDATA[Konchu curry]]></category>
		<category><![CDATA[Malabar]]></category>
		<category><![CDATA[Moplah]]></category>
		<category><![CDATA[Moplah food]]></category>
		<category><![CDATA[Muslim Kerala food]]></category>
		<category><![CDATA[Muttamala]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=449</guid>
		<description><![CDATA[This couple has fought displacement more than twice in their lifetime. During these troubled times they stuck to was what they did best-being patient and good food.I will not go as such into details. Did not feel like making an issue out of something Ali and Mercy had long buried in their hearts. They have run all their lives.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=449&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2009/10/25/wah-moplaaahand-my-blah-blah/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
	
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			<media:title type="html">ashthefoodie</media:title>
		</media:content>

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			<media:title type="html">The Galli</media:title>
		</media:content>

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			<media:title type="html">Mackerel fry</media:title>
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			<media:title type="html">muttamala final</media:title>
		</media:content>

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			<media:title type="html">IMG_1423</media:title>
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			<media:title type="html">Chicken 65</media:title>
		</media:content>

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			<media:title type="html">rice and poppadum</media:title>
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		<item>
		<title>FLAVOURS OF THE LAND OF THE RED RIVER AND THE BLUE HILLS-ASSAM</title>
		<link>http://ashthefoodie.wordpress.com/2009/09/02/inside-an-assamese-kitchen/</link>
		<comments>http://ashthefoodie.wordpress.com/2009/09/02/inside-an-assamese-kitchen/#comments</comments>
		<pubDate>Wed, 02 Sep 2009 11:25:38 +0000</pubDate>
		<dc:creator>ashthefoodie</dc:creator>
				<category><![CDATA[Food History]]></category>
		<category><![CDATA[assam]]></category>
		<category><![CDATA[assamese cuisine]]></category>
		<category><![CDATA[assamese food]]></category>
		<category><![CDATA[bhut jolokia]]></category>
		<category><![CDATA[chillies]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food in the east]]></category>
		<category><![CDATA[foodie]]></category>
		<category><![CDATA[gahori]]></category>
		<category><![CDATA[jolpaan]]></category>
		<category><![CDATA[north east india]]></category>
		<category><![CDATA[ou tenga]]></category>
		<category><![CDATA[pitha]]></category>
		<category><![CDATA[posola]]></category>
		<category><![CDATA[Raja Mircha]]></category>
		<category><![CDATA[tribal cuisine]]></category>
		<category><![CDATA[xaak]]></category>

		<guid isPermaLink="false">http://ashthefoodie.wordpress.com/?p=260</guid>
		<description><![CDATA[Today, I sit to pen down all that I know and my experiences with Assamese cuisine and I feel that this still is just a drop in the vast Brahmaputra. From the various xaak to the fish, from jolpaan to ronga saah, from til pitha to gahori-the culinary journey is rustic and simple and of course ethereal.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=ashthefoodie.wordpress.com&amp;blog=3180167&amp;post=260&amp;subd=ashthefoodie&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://ashthefoodie.wordpress.com/2009/09/02/inside-an-assamese-kitchen/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
	
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			<media:title type="html">fish copy</media:title>
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			<media:title type="html">gahori copy</media:title>
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