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A letter to the editor is presented in response to the article “Reflections,” by David Newnham in the November 11, 2009 issue.

The article offers information on curry recipes in Asia. Gaeng Ped Moo is a pork and vegetable curry from Thailand which takes its name from the red curry paste that is central to its flavor. In Malaysia, Gulai Daing Lembu or beef curry calls for coriander, fennel and cumin seeds and coconut milk. Meanwhile, chicken curry in Burma consists of onion, garlic, lemongrass and cilantro.

The article recounts a previous article published in the journal about the late Indian chef Mahomed Futymed opening a restaurant in London, England. It states that Futymed wishes to attract customers through his dish made with curry. This curry stuff is said to be compounded from fresh ingredients. The article also reveals that the cook usually makes a mess of his recipe with curry.

The article offers news briefs in Great Britain. A study shows that the average Indian curry meal contains more than the daily limit of saturated fat. Meanwhile, the Local Government Association claims that the 24-hour drinking laws have failed to reduce alcohol-related violence. Brewer Adnams PLC issues profit warning and states that tough trading conditions will mean lower first-half operating profits in 2008.

The article offers advice to pizzeria owners on how to make Indian-style pizzas. It suggests making a curry powder because the ingredients are cheap and the preparation is easy. It provides instructions for making a curry powder. It suggests adding the powder into the sauce or sprinkling it lightly over the top of the pizza before baking.

The article presents updates on the catering and hotel industries in England. Speciality food Britons spent £3.6 billion on fine foods such as gourmet coffee, handmade chocolates and organic produce in 2006. Curry fans daily dose of spicy food can help protect against cancer. Mandarin Oriental Hyde Park Posh London hotel is being sued by a U.S. celebrity lawyer over a bedbug attack.

Cites a study conducted by researchers at the University of Texas M. D. Anderson Cancer Center in Houston which found that curcumin, found in the spice turmeric interferes with melanoma cells. Capacity of curcumin to act as antioxidant; Significance of the study for developing treatment against skin cancer.

The article reports that Maya Kaimal Fine Indian Foods introduces three of their fresh Indian simmer sauces— Tikka Masala, Coconut Curry, and Vindaloo. Their classic Tikka Masala is a creamy tomato-based curry mildly spiced with cinnamon, cardamom, and clove.

Cites the main articles published in the February 21, 2005 issue of the "Chemical and Engineering News" journal. Discussion on the benefits of green tea and curry-based food products on Alzheimer's disease; Ability of unidentified ingredients to inhibit the debilitating effects of acetylcholinesterase and beta-secretase; Assessment of U.S. President George W. Bush's proposed research and development budget; Criticism against the skewd priorities of the Bush administration which increases homeland security and national defense but cuts the federal science and technology portfolio.

Presents information on a dish that matches braised lamb shanks with a heady sauce of Indian spice prepared by Bill Irvin, food and beverage director for Big Steaks Management. Preparation for the shanks; Use of a prepared curry sauce base mix; Addition of wasabi paste on mashed potatoes and Chinese long beans.

Recommends the Thai dish called Jungle Curry. Basic ingredients for the cookery of the curry; Procedure for cooking; Medicinal properties of the dish.

Reports the availability of West Indian curry paste by the Walkerswood Caribbean Foods in Great Britain. Production of the curry paste in Jamaica; Recognition of pimento as the key to Caribbean flavors; Rate of consumption of Caribbean foods.

Discusses differences in the range of curry pastes on the market and in each curry dish. Thai curry pastes' combination of ground spices, raw ingredients and shrimp paste; Curry's addition of an intense, deep flavor to dishes; Importance of caution when using curry in a dish; Debate about which color paste is hottest.

Features news items concerning the food service sector. Information on package label; House Foods Corp.'s application filed with the Japanese Patent Office which claims that Hirayama Makoto and Ohashi Sachiyo invented curry; Per-person prices charged by some New York City's tonier restaurants for the privilege of celebrating the turn of the millennium at their establishments.

Features curry flavor and cuisine. Histories of curries throughout the world; Different combinations in various regions; Preparation; Prepared curry powder; Ingredients.

Focuses on curry foods. Spice blends; Lay-man's definition of curry; Constituents of curry spices.

Presents various cookery for curry powder. Chicken Korma; Thailand's Gaeng Ped Moo pork and vegetable curry; Malaysia's Gulai Daing beef curry.