August 09, 2008
I never saw or tasted cilantro before going to the United States... my relationship with restaurants or take-aways had always been great there, until one night in Seattle: I went to a nice Indian restaurant, and ordered an interesting dish (rice, lamb, and some spicy sauce). At some point I tasted something disgusting, one of the most terrible flavours I ever tried, and I recognized the origin: some kind of herbs they had put on top. My first thought was: "Someone unconsidered in the kitchen must have put some kind of rotten herbs on top of my dish" thus spoiling the whole dish...which I had to give up easting.
After experiencing the same adventure a few weeks later in another restaurant, I found out that cilantro (not rotten!) was responsible for my problems.
From then on, I began asking for cilantro-free dishes