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                    [ArticleID] => 1910739
                    [Title] => New spice at the Pen
                    [Summary] => Deep down inside, Radhey Shayam, the new Indian specialty chef at Spices in Peninsula Manila — and the man behind its menu of crispy chicken samosas, braised goat, tandoori jumbo prawns and salmon masala — is a strict vegetarian.
                    [DatePublished] => 2019-04-18 00:00:00
                    [ColumnID] => 136345
                    [Focus] => 1
                    [AuthorID] => 1804693
                    [AuthorName] => Scott R. Garceau
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2019/04/16/food1-indian-thali_2019-04-16_23-22-21914_thumbnail.jpg
                )

            [1] => Array
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                    [ArticleID] => 1539060
                    [Title] => DOST to establish multibillion-peso spice industry
                    [Summary] => 
The Department of Science and Technology (DOST) is set to establish a multibillion-peso granulated spice industry in the country, which is expected to benefit food processors and farmers producing onions, garlic and peppers.

                    [DatePublished] => 2016-01-03 09:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1664250
                    [AuthorName] => Rainier Allan Ronda
                    [SectionName] => Headlines
                    [SectionUrl] => headlines
                    [URL] => http://media.philstar.com/images/the-philippine-star/business/business-main/20141229/peso-coins.jpg
                )

            [2] => Array
                (
                    [ArticleID] => 1497288
                    [Title] => Kitchen Spices
                    [Summary] => 
"Kitchen Spices" is an informative mobile resource app that features a database of different types of spices and the different types of dishes they are popularly associated with.

                    [DatePublished] => 2015-09-07 10:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1794253
                    [AuthorName] => Yasunari Ramon Suarez Taguchi
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [3] => Array
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                    [ArticleID] => 1309239
                    [Title] => BIARC develops new uses for herbs, spices
                    [Summary] => 
They may be little, but they do wonders to make our food palatable and appetizing.

                    [DatePublished] => 2014-04-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1128465
                    [AuthorName] => Anne Camille B. Brion
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 445221
                    [Title] => Herbs for a healthy heart
                    [Summary] => 
MANILA, Philippines - Herbs and spices add flavor to food, but it may come as a surprise that they are good for the heart, too, protecting your health with every pinch and dash.
                    [DatePublished] => 2009-03-05 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Science and Environment
                    [SectionUrl] => science-and-environment
                    [URL] => 
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            [5] => Array
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                    [ArticleID] => 427862
                    [Title] => Kashmir: Crown of Indian cuisine
                    [Summary] => 
Call it love at first bite, but really, the fukna is the reason why my taste buds are craving Indian cuisine this Christmas.
                    [DatePublished] => 2009-01-01 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
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                    [ArticleID] => 288334
                    [Title] => Spice Boy
                    [Summary] => There’s nothing like a spicy dish with steaming hot basmati rice on a rainy day. 


One rainy day last week, a well-traveled friend and I caught the Curry Festival ("Curry good!") at the Spices Restaurant of the Peninsula Manila and found it eSPICE-ially good.


                    [DatePublished] => 2005-07-26 00:00:00
                    [ColumnID] => 135221
                    [Focus] => 0
                    [AuthorID] => 1391760
                    [AuthorName] => Joanne Rae M. Ramirez
                    [SectionName] => Newsmakers
                    [SectionUrl] => newsmakers
                    [URL] => 
                )

            [7] => Array
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                    [ArticleID] => 274251
                    [Title] => More ‘instant’ foods ready for commercialization
                    [Summary] => More "instants" are here.


Instant kare-kare mix. Ready-to-serve pinakbet. Instant pochero mix. Instant sinigang mix. Ready-to-eat canned laing.


These convenience food items have been conceived and generated by the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI).


The instant products can be promoted as mainstream Filipino dishes in the export and local markets. Moreover, the value-added products increase farmers’ income, as more markets are found for their crops.


                    [DatePublished] => 2005-04-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
                )

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                    [ArticleID] => 222365
                    [Title] => Some like it  hot
                    [Summary] => It has often been said that the easiest way to enjoy one’s food without gaining weight or fretting over whether that last dollop of cream is just what we need to make us keel over into the grave is to eat the Asian way.


                    [DatePublished] => 2003-09-28 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1302774
                    [AuthorName] => Elizabeth Lolarga
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

            [9] => Array
                (
                    [ArticleID] => 160125
                    [Title] => Spice and everything nice at The Pen’s North Indian food festival
                    [Summary] => It was with little hesitation – and more than a little unseemly cheerful alacrity – that I accepted an invitation to join a preview degustation lunch for the 14-day Northern Indian Food Festival at The Peninsula Manila’s Spices, that runs until May 19, with Sandeep Ahluwalia as guest chef.


But then this got me. Do you, like me, get hot and bothered when faced with the vexing question of what to drink with your nail rogan josh and  paneer lubaabdaar?


                    [DatePublished] => 2002-05-08 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1637562
                    [AuthorName] => Pablo Fernando
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

        )

)

Spices

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                    [ArticleID] => 1910739
                    [Title] => New spice at the Pen
                    [Summary] => Deep down inside, Radhey Shayam, the new Indian specialty chef at Spices in Peninsula Manila — and the man behind its menu of crispy chicken samosas, braised goat, tandoori jumbo prawns and salmon masala — is a strict vegetarian.
                    [DatePublished] => 2019-04-18 00:00:00
                    [ColumnID] => 136345
                    [Focus] => 1
                    [AuthorID] => 1804693
                    [AuthorName] => Scott R. Garceau
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => https://media.philstar.com/photos/2019/04/16/food1-indian-thali_2019-04-16_23-22-21914_thumbnail.jpg
                )

            [1] => Array
                (
                    [ArticleID] => 1539060
                    [Title] => DOST to establish multibillion-peso spice industry
                    [Summary] => 
The Department of Science and Technology (DOST) is set to establish a multibillion-peso granulated spice industry in the country, which is expected to benefit food processors and farmers producing onions, garlic and peppers.

                    [DatePublished] => 2016-01-03 09:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1664250
                    [AuthorName] => Rainier Allan Ronda
                    [SectionName] => Headlines
                    [SectionUrl] => headlines
                    [URL] => http://media.philstar.com/images/the-philippine-star/business/business-main/20141229/peso-coins.jpg
                )

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                (
                    [ArticleID] => 1497288
                    [Title] => Kitchen Spices
                    [Summary] => 
"Kitchen Spices" is an informative mobile resource app that features a database of different types of spices and the different types of dishes they are popularly associated with.

                    [DatePublished] => 2015-09-07 10:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1794253
                    [AuthorName] => Yasunari Ramon Suarez Taguchi
                    [SectionName] => Freeman Cebu Lifestyle
                    [SectionUrl] => cebu-lifestyle
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 1309239
                    [Title] => BIARC develops new uses for herbs, spices
                    [Summary] => 
They may be little, but they do wonders to make our food palatable and appetizing.

                    [DatePublished] => 2014-04-06 00:00:00
                    [ColumnID] => 0
                    [Focus] => 0
                    [AuthorID] => 1128465
                    [AuthorName] => Anne Camille B. Brion
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 445221
                    [Title] => Herbs for a healthy heart
                    [Summary] => 
MANILA, Philippines - Herbs and spices add flavor to food, but it may come as a surprise that they are good for the heart, too, protecting your health with every pinch and dash.
                    [DatePublished] => 2009-03-05 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Science and Environment
                    [SectionUrl] => science-and-environment
                    [URL] => 
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                    [ArticleID] => 427862
                    [Title] => Kashmir: Crown of Indian cuisine
                    [Summary] => 
Call it love at first bite, but really, the fukna is the reason why my taste buds are craving Indian cuisine this Christmas.
                    [DatePublished] => 2009-01-01 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 288334
                    [Title] => Spice Boy
                    [Summary] => There’s nothing like a spicy dish with steaming hot basmati rice on a rainy day. 


One rainy day last week, a well-traveled friend and I caught the Curry Festival ("Curry good!") at the Spices Restaurant of the Peninsula Manila and found it eSPICE-ially good.


                    [DatePublished] => 2005-07-26 00:00:00
                    [ColumnID] => 135221
                    [Focus] => 0
                    [AuthorID] => 1391760
                    [AuthorName] => Joanne Rae M. Ramirez
                    [SectionName] => Newsmakers
                    [SectionUrl] => newsmakers
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 274251
                    [Title] => More ‘instant’ foods ready for commercialization
                    [Summary] => More "instants" are here.


Instant kare-kare mix. Ready-to-serve pinakbet. Instant pochero mix. Instant sinigang mix. Ready-to-eat canned laing.


These convenience food items have been conceived and generated by the Department of Science and Technology-Food and Nutrition Research Institute (DOST-FNRI).


The instant products can be promoted as mainstream Filipino dishes in the export and local markets. Moreover, the value-added products increase farmers’ income, as more markets are found for their crops.


                    [DatePublished] => 2005-04-17 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 
                    [AuthorName] => 
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 222365
                    [Title] => Some like it  hot
                    [Summary] => It has often been said that the easiest way to enjoy one’s food without gaining weight or fretting over whether that last dollop of cream is just what we need to make us keel over into the grave is to eat the Asian way.


                    [DatePublished] => 2003-09-28 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1302774
                    [AuthorName] => Elizabeth Lolarga
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
                )

            [9] => Array
                (
                    [ArticleID] => 160125
                    [Title] => Spice and everything nice at The Pen’s North Indian food festival
                    [Summary] => It was with little hesitation – and more than a little unseemly cheerful alacrity – that I accepted an invitation to join a preview degustation lunch for the 14-day Northern Indian Food Festival at The Peninsula Manila’s Spices, that runs until May 19, with Sandeep Ahluwalia as guest chef.


But then this got me. Do you, like me, get hot and bothered when faced with the vexing question of what to drink with your nail rogan josh and  paneer lubaabdaar?


                    [DatePublished] => 2002-05-08 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1637562
                    [AuthorName] => Pablo Fernando
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

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)

abtest

New spice at the Pen

By Scott R. Garceau | April 18, 2019 - 12:00am

Deep down inside, Radhey Shayam, the new Indian specialty chef at Spices in Peninsula Manila — and the man behind its...

Food and Leisure

DOST to establish multibillion-peso spice industry

By Rainier Allan Ronda | January 3, 2016 - 9:00am

The Department of Science and Technology (DOST) is set to establish a multibillion-peso granulated spice industry in the country,...

Headlines

Kitchen Spices

By Yasunari Ramon Suarez Taguchi | September 7, 2015 - 10:00am

"Kitchen Spices" is an informative mobile resource app that features a database of different types of spices and the different types of dishes they are popularly associated with.

Freeman Cebu Lifestyle

BIARC develops new uses for herbs, spices

By Anne Camille B. Brion | April 6, 2014 - 12:00am

They may be little, but they do wonders to make our food palatable and appetizing.

Agriculture

Herbs for a healthy heart

March 5, 2009 - 12:00am

MANILA, Philippines - Herbs and spices add flavor to food, but it may come as a surprise that they are good for the heart, too, protecting your health with every pinch and dash.

Science and Environment

Kashmir: Crown of Indian cuisine

January 1, 2009 - 12:00am

Call it love at first bite, but really, the fukna is the reason why my taste buds are craving Indian cuisine this Christmas.

Food and Leisure

Spice Boy

By Joanne Rae M. Ramirez | July 26, 2005 - 12:00am

There’s nothing like a spicy dish with steaming hot basmati rice on a rainy day. One rainy day last week, a well-traveled friend and I caught the Curry Festival ("Curry good!") at the Spices Restaurant...

Newsmakers

More ‘instant’ foods ready for commercialization

April 17, 2005 - 12:00am

More "instants" are here. Instant kare-kare mix. Ready-to-serve pinakbet. Instant pochero mix. Instant sinigang mix. Ready-to-eat canned laing. These convenience food items have been conceived and generated...

Agriculture

Some like it hot

By Elizabeth Lolarga | September 28, 2003 - 12:00am

It has often been said that the easiest way to enjoy one’s food without gaining weight or fretting over whether that last dollop of cream is just what we need to make us keel over into the grave is to eat the...

Starweek Magazine

Spice and everything nice at The Pen’s North Indian food festival

By Pablo Fernando | May 8, 2002 - 12:00am

It was with little hesitation – and more than a little unseemly cheerful alacrity – that I accepted an invitation to join a preview degustation lunch for the 14-day Northern Indian Food Festival at The...

Food and Leisure