{"id":56,"date":"2004-07-17T14:43:26","date_gmt":"2004-07-17T14:43:26","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=56"},"modified":"2004-07-17T14:43:26","modified_gmt":"2004-07-17T14:43:26","slug":"kheema-turkey-paratha","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2004\/07\/kheema-turkey-paratha\/","title":{"rendered":"Kheema Turkey Paratha"},"content":{"rendered":"<p>Today we got some Kheema Turkey Paratha (Indian flatbread filled with minced turkey) made by Shukkhi&#8217;s Freshables and sold at the farmer&#8217;s market.  It&#8217;s really good, not in the least spicy but very, very tasty.  Much tastier than the keema nam usually served at Indian restaurants.  It doesn&#8217;t seem to have anything &#8220;bad&#8221; in it either, though it doesn&#8217;t spicify which &#8220;spices&#8221; it uses.<br \/>\nThe one down side could be the price, Mike didn&#8217;t remember if he paid $4 or $6.  It would be OK, though not cheap, at $4 but defnitely very expensive at $6.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Today we got some Kheema Turkey Paratha (Indian flatbread filled with minced turkey) made by Shukkhi&#8217;s Freshables and sold at the farmer&#8217;s market. It&#8217;s really good, not in the least spicy but very, very tasty. Much tastier than the keema nam usually served at Indian restaurants. It doesn&#8217;t seem to have anything &#8220;bad&#8221; in it [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-56","post","type-post","status-publish","format-standard","hentry","category-food-items","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/56","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=56"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/56\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=56"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=56"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=56"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}