<http://schema.org/alternativeHeadline>
"Leave it to innovation-happy chefs to demolish one of the big myths of ethnic eating: the dingier the restaurant, the better the curry. Great culinary minds are now serving the South Asian specialty alongside plates of foie gras and tomato sorbet. Instead of dishing out dumbed-down versions, they're extracting coconut milk, whipping up curry pastes, and toasting cumin seeds to order. And, naturally, they're not satisfied with three-meat menus: Think fried catfish and battered tempeh."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.details.com/story/curry>