Looking fabulous in the kitchen has never been so easy! Whether you're toiling over a hot stove or frantically trying to conduct an orchestra of culinary multitasks, the designs of Anna Wang will keep you looking calm, cool, and collected. Emphasis on 'cool'. For her label, "Kitsch'n Glam", Wang crafts kicky aprons with bold colors and feminine modernity that boast that rare balance of function and style. Inspired in part by the fashions of the past, partly by the trends of today, these aprons will transform any woman (or man! There's a line of aprons that's just for him...) into a domestic goddess. Don't believe us? See for yourself at www.kitschnglam.com.

Maneet Chauhan's food is just as adventurous as her personality. After studying the culinary arts and working at some of the finest hotels and restaurants in her home country of India, Chauhan came to the States to study at the Culinary Institute of America. Her curiosity led her to Chicago, where she was quickly snapped up as Executive Chef at the renowned restaurant Vermilion. Together, she and owner Rohini Dey craft the flavors of India and Latin America into a unique cuisine that has mouths watering all over Chi-town, seasoning her dishes with a spicy sort of passion that you can practically taste.

Le Colonial
937 N Rush St
Chicago, IL 60611
(312) 255-0088

Food companies are just starting to market them to the American public

Plain yogurt, salt and water. Perfectly good foods. How 'bout mixed together? Not exactly enticing.

But resist the gag reflex: thousands of people swear the ancient blend makes the perfect summer drink. In India, Turkey, Iran and Armenia, yogurt drinks known as lassi, ayran, doogh and tahn rival soda and tea.

In North Jersey, some restaurateurs and shopkeepers sell the drinks at a brisk pace to new immigrants, their families and in-the-know customers.

Widely known as the "king of fruits" in most parts of Southeast Asia, Durian is an exotic and expensive fruit. It, however, has a strong, distinctive odor that is sometimes considered so offensive that it's banned in airplanes, hotels and public spots in many places. Durian has a yellowish-green skin covered with sharp, prickly thorns.  The flesh ranges from pale yellow to red  in color, and has a creamy, custard-like texture and a sweet nutty taste. Durian is usually enjoyed fresh and is considered best after being well chilled. It is also used to flavor ice cream and milkshakes (though is mostly eaten with sticky rice and coconut cream). Unripe, durian is delicious when fried like potato chips! In Asia, there are all kinds of Durian cookies, desserts, chips, and candies to be found. 

Burdock Root, also known as Gobo, is well known for its nutritional value. Its long root is packed with minerals such as iron, chromium, magnesium, silicon, calcium and potassium. It has been used to treat skin problems such as eczema, acne, and psoriasis and has also been used as a blood purifier. Burdock root has a sweet taste with a gummy consistency, and is usually scraped, rather than peeled, and either shaved or julienned thinly. Before cooking, scrub the root well, but don't peel; the skin contains nutrition and flavor. It can be steamed, stir-fried, or added to soups and stews. Burdock roots can be stored for up to a week in the refrigerator or kept in cold storage for 2 to 6 months.

Alternatively known as sweet turnip and jicama, Yam Beans are grown in South East Asia. They are pale and brown in color with white, crispy and slightly sweet flesh. They can be steamed, baked, boiled or fried; the sweet and nutty flavor is good both raw and cooked. Try using them as a filling in spring rolls!  Yam beans are a carbohydrate, and a fair source of vitamin C and potassium.  While buying, choose tubers of medium size with smooth, fine skin. Store in the crisper of the refrigerator for several weeks, and make sure to wrap tightly in plastic.

Vermillion

Vermilion
10 West Hubbard Street
Chicago, IL 60610
(312) 527-4255

Vermilion, the most vibrant of reds, connotes the essence and ebullience of both the Indian and Latin-American cultures.  The word also literally translates into "sindoor", a core symbol of Indian femininity and a celebration of the beauty of women. At Vermilion restaurant in Chicago, Owner Rohini Dey and Executive Chef Maneet Chauhan have continued to advance popular thinking towards contemporary fusion dining and maintain a post at the forefront of innovative culinary trends. Through its distinctive concept, Vermilion presents a journey of the confluence of contemporary Indian and Latin American cuisines.

Vermilion is also an active destination for lifestyle and cultural events that showcase the rich panorama of Indian and Latin-American traditions. The restaurant has celebrated Indian and Latin-American festivals such as Diwali, Carnivale, Holi, and Cinco de Mayo,  in addition to offering  Indian/Latin-American “herb & spice” interpretations of Thanksgiving and Christmas.