The state herald., 1899-11-17
A CHEF FROM INDIA.
NEW YORK WOMEN GO WILD
OVER HIM.
Mr. j. RanIi Smile Is Creating = Som
sat'on In New York with His Curries
and Other Oriental Dishes-Expects to
Tour Through the West.
(New York Letter.)

oAAAAAS, khC hISI luulA CQ6I
america has ever seen. Those who
know him familiarly call him Joe"
VINO says: III the women OF America
VIII but eat the food l prepare, they
VIII be more beautiful than they as
yet Imagine. The eye will grow lus-
irous. the complexion will be yet so
lovely and the figure like unto those
OF our beautiful India women" Joe"
came to New York few weeks ago,
since which time he has been serving
all sorts OF delectable dishes in a Fifth
avenue establishment. The fancy for
curries, which is the foundation Of all
India dishes. seems to have taken pos
session Of everyone who has eaten OF
them. You take a seat at one of the
dainty tables. look over the India menu
with sort Of fear and trembling OF
WHAT'S to come, with delightful un-
certainty pervadlng your soul. 1t costs
lot OF money, too. but then you are
there and In for the expense. Soon
Joe" arrives Immediately arrayed in
heavy white linen India costume,
with gorgeous turban of white all
outlined In gold braid. with broad
smile which shows all his cleaning
teeth, and with the little seductive
manner that pleases the public SO
much, he lays before you q silver dish.
AS he removes the cover you feel that
lie is not all weary dream and you
become less skeptical on India dishes
IN general. Joe" makes a cunning
little circle on your plate with the
deftness OF long practice OF the whit
est. fakiest curried rice. In the CEN
ter OF which he places a bit OF chicken.
All this time he is telling you In his
gentle sort of way that his one hope is
this may be only the first of many din
ners he is to serve you. Instead OF one
dish. you may have an entire India
menu running as follows:
kalooh Sherry
Murghi Rain
Muskee Sindh
Curry Of Chicken Madras
Indian Bhagi Topur. Bombay Duck
Lettuce Ceylon
Khurbooja Handari
Coffee Karabsee
This. j. Ranji explains. is the typical
dinner as to the number OF courses that
ladies in the better stations OF life
would have in India. "Oh, your great
trouble In this country" he continues.
is the hurried cooking. almost feel
like fainting as go to some Of your
great resorts. look into your kitchens.
This gives the dyspepsia. which all my
friends here whom have served say
they do not experience when eating OF
my curries. So many ladies are fear
full OF my preparations. thinking that
everything must be very hot and pep
All things must be so nicely even. and
such care as to smoothness. that It will
be OF SO pleasant a taste they can but
ask for more.
1T is a mistake to boil curries." he
continues. They should simmer gent
ly and not lose their flavor. In India
and China currles are often served In
separate dishes. Now. do not boil the
rice. Cleanse It. using three times as
much water in boiling as there is rice.
and never stir II. and then 1t all comes
out like SO many separate snow
fakes"
Joe" says some OF these days he is
going to make tour through the
west and south after he finishes his
good missionary work In the east. and
then there will be no more "of that
which you call dyspepsia floating about
in this beautiful country"
Joe" makes all his own curry pow
ders and pastes and makes them so
they suit the palates OF different na-
tionallties. Just how he does that II
IL difficult, to say, as he follows no spe-
clal rules. except the spontaneous in
spiration OF his own head. Some day.
when Joe" has time. he will print n
little book. telling the American gom-