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Little India Artesia

FOOD
May 12, 1999 | BARBARA HANSEN
Basmati is not a magic word that guarantees perfect, fragrant long-grain rice. As a comparison tasting in The Times Test Kitchen revealed, quality varies from brand to brand, and the wrong cooking method can turn the best rice into a soggy mess. The tasting examined 11 white and three brown Basmatis. Most were imported from northern India and Pakistan. Two domestic brands were also judged. The rices came from supermarkets, health food stores and Indian markets.
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FOOD
November 10, 1999 | RUSS PARSONS, TIMES FOOD EDITOR
This is the only time of year most people buy spices. Holiday baking beckons and they respond. A quick trip to the supermarket and they're set. But what's this? Ground cloves at more than $9 for the smallest container, cinnamon $2.75, dried ginger $3.50 and nutmeg $4.50? If you're not careful, you could spend more on the spices for your pumpkin pie than you do for your turkey. On the other hand, you could pay only the barest fraction of that price.
CALIFORNIA | LOCAL
June 17, 2001 | ANNETTE KONDO, TIMES STAFF WRITER
When her husband had sex with her, Thuy says, it was with a knife at her throat, whispering threats in her ear. Once he struck her face so viciously that crimson drops stained her clothes. The man had bought Thuy for $200 from her family in a Vietnamese village. He brought her to the United States and said he would take care of her immigration papers. But when he deserted her, Thuy found herself in bureaucratic purgatory. Now, she fears she will be deported, according to her attorney.
NEWS
September 18, 2003 | Nancy Rommelmann, Special to The Times
Tired of shopping the globe online, but too broke/busy to get on a plane? Well, where do you want to go? Russia? Take the Western Avenue exit off the 101. How about Vietnam? That would be Brookhurst Street off the 405. You get the picture. We all know Los Angeles is a jigsaw of cultures and correspondent markets, with a dozen countries' wares and comestibles within motoring distance. Still, we rarely make the trip.
MAGAZINE
October 1, 1989 | BARBARA HANSEN, Barbara Hansen is a Times staff writer in the Food section.
MANY WHO THINK they know Indian food, based on their experience dining in restaurants, are amazed when they first visit the Bharat Bazaar and gain some inkling of how vast and varied the cuisine can be. This well-stocked market in Los Angeles is run by Phulan Chander, who guides shoppers through its aisles in her flowing sari and jogging shoes, pointing the way to ingredients and explaining how to use them.
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