A beautifully balanced House Chai at Dishoom Kingly Street in London. Uses the natural sweetness of milk and proper infusion of spices rather than horrible syrups. (That said the Baileys version they do is actually pretty nice too!). Next time maybe I’ll try the dark chocolate… Amazing food, too.
I’m kind of glad to hear that everyone does this. Because it means it isn’t colonizer bullshit, it’s what everyone does. It’s just people discovering new things. Everyone goes:
“Oh hey these people have their own style of [language A’s word for thing. Say, what do you call it?”
“Oh it’s [language B’s word for thing].”
“Got it, it’s [language B’s word for thing] variety [language A’s word for thing]”
This is seriously not colonizer bullshit, it’s just one of the common ways that loan words work.
linguistics side of tumblr please talk about how this is a type of reduplication
Andso, a finger on the monkey’s paw curled.
This isn’t a type of reduplication. Reduplication is a very specific linguistic phenomenon which refers to the duplication of phonemes, morphemes, words, or whole ass clauses, as a way to changing meaning, add or remove emphasis, or a whole bunch of other things. But it’s specifically about the repeatition of sound: ‘bread’ is reduplicated to ‘bread bread’ or ‘brebread’ or ‘breadad’ or what have you depending on your reduplication scheme; and not ‘naan bread.’
Naan Bread and such are an example of an entirely different linguistic phenomenon centering reduncency, except it isn’t the sound that’s redundent but the meaning assigned to the sound. It’s the broadest terms, naan bread is a tautology(linguistics); narrowing in on specifics, it’s Semantic Pleonasm, in which two words which convey similar information are paired together to give the best combination of information; Think “tuna fish” for a monolingual example of variety-category semantic Pleonasm. Then getting to specifics, we have Bilingual Tautological/‘Pleonastic’ Expressions, in which the combination of words are sourced from two differet languages. This is where we find ‘Naan Bread’ and everything else this post is talking about.
Crazy good kale salad with grilled veggies, slivered almonds, red cabbage, chickpeas, avocado and an almond ginger dressing with a chai tea on the side from Bill’s in Lewes. :)
Ingredients: 1 bag of Clipper Love Me Truly Chai mix 1 tablespoon Lipton Orange Jaipur tea 1 teaspoon orange rind Squeeze of fresh orange juice
Method: Brew a cup of the chai mix and let it steep for 3 minutes. Add the juice and rind of the Orange. Lastly, insert your orange jaipur leaves/bag for a dark, aromatic tea that tastes like spiced oranges.
Note: Lipton Orange Jaipur tea is just a combination of black tea grown on plantations in India and Ceylon with orange oils and rind. It’s very difficult to find and often expensive to buy. A friend brought me my tin from France, it is however, extremely worth it. It’s a beautiful fruity blend.
Using strong brewed masala chai rather than water in this recipe adds a fabulous spiced undercurrent to the moist banana flavor of this cake.
Note: I used butter in this recipe, because butter makes everything taste better, but if you are on a diet or whatever, vegetable or canola oil works just as well :)
Ingredients: ½ butter 1 Cup white sugar 2 eggs, slightly beaten 3 medium sized very ripe bananas 2 cups whole wheat flour ½ cup toasted wheat germ ½ teaspoon salt 1 teaspoon baking soda ½ cup Masala Chai tea, brewed strong! ¾ cup walnuts, pecans, or macadamia nuts (optional)
Method: Into the mixing bowl of a stand mixer add oil/butter, sugar, beaten eggs and mashed bananas. Sift flour with salt and soda and add slowly, followed by wheat germ, tea and the slightly chopped nuts. Blend until mixed. The cake is done when a skewer in the deepest section comes out clean. When cooled, drizzle with a glaze of ¼ cup strong brewed Masala Chai mixed with one cup confectioners sugar.
