Journey Along the Silk Road, part 1: Quanzhou to Tehran
In part one of Edible History's culinary journey along the Medieval Silk Road, dinner begins in the coastal trading city of Quanzhou, China and then travels on through Calcutta, Kashgar, Samarkand and ending finally in Rey, now know as Tehran. Our resident historian will illuminate diners on the mysteries of the Eastern spice trade, tales of Medieval travelers and early cross cultural communication between East and West and the truth about Marco Polo. 
first: Quanzhou, China
Ti Kuan Yin: oolong tea native to Fujian province
Salted Clams: little necks on the half shell w. soy sauce, rice wine, ginger & garlic
Scallion Pancake: ghee, white pepper & red chili flakes
second: Calcutta, India
Maach Bhaja: white fish with turmeric, cassia cinnamon & lemon fried in mustard oil
Iced Tamarind Juice: jagary, cardamom, cloves, cumin & fennel
third: Kashgar, China
Kabocha Manti: steamed dumpling with squash, sheep tail fat, strained yogurt & chili
fourth: Samarkand, Uzbekistan
Beshbarmak: wide egg noodles with braised lamb shank & onion
Cup of Lamb Broth: reserved bone broth with dill
fifth: Rey, Persia
Faloodeh: Orange blossom & lemon juice granita w. vermicelli, sour cherry syrup & pomegranate
Gaz: Persian nougat with pistachios and rose water
Borage & Valerian Root Tea