M65

very disappointing meal i must say, sad that it lacked any talent or flair, waitstaff has a lot of attitude,sad, i really wanted this place to suceed. really sad

Comfort Me

Thanks Hobbes. Much Appreciated

is that it, no more posts people, cmmon i need some help with deciding this place or not. :)

Is anything special going on at Indique for new years eve. Anybody has any news. ????

wow just learnt that this place was featured as one of the new best restaurants in USA 2002 in the Nov edition of Esquire, by John Mariani. Am dying to eat there soon. Cant wait.

Tcizma I love your quote. Can you please give me a little more info on what you had when you were there and stuff, whats are they known for and anything else that you may wanna share. Thanks.

Hey guys its surprising no posts yet, someone has got to eaten there I am planning a trip there soon, the restaurant was featured in Esquire Magazine as one of the best new restaurants in USA in 2002 by John Mariani.

Episure We make a tres leches with french bakers spice on it, comes out really delicious. If you can order your french bakers spice from Penzeys.

Sounds like Lachka dal from Gujarati cooking to me, which would be a mashed potato consistency, it would be toor or mung dal boiled till it mashes itself and then reduce it to mashed potato consistency. To season it would be desireable Tadka and spice. Maybe I will try and post a recipe when I have a little more time.Its a homestyle dish therefore you would not see it in restaurants. If you go to Gujrati style Thali restaurants though you may verywell find it.

Wow Monica, amazing work, Kudos to Chef Vinod and his mother too. All I can say is that this is the most well executed and informative class. I am sure this will help many of us to demistify the Dakshini Breads, I can hardly wait for the Northern Breads Class now, teaming up with Mr. Bhasin can only lead to another super hit. What can I say, your hard work and serious efforts do show up. Keep up the good work. So what next after the Breads Monica......... how about some homemade pickles.

People, has anybody here heard about Monsoon, my freind Krishna Iyer should join the forum in a day or so, I just took it upon myself to highlight his restaurant. Monsoon's Website

Talking about ketchup does anyone like the banana ketchup from Philipines, the difference in taste is marginal, also known in Indonesia as Ketjap spelling ??

Has anyone eaten at this Chicago restaurant, was seeking your reviews please. Monsoon's Website

remember one restaurant in southall. I know the food is good and real straight food with limited choices. I also remember you could order entrees like Karai and balti and dum pukht for groups of four, six, eight or more. So you end up with one dish but with many assorted rotis. I am going solo, so let me see what I can do but will definetely try to get to one of the pubs in southhall. AS far as rupees, I have to dig my moms purse. Monty's on Ealing Broadway.. how far is it from Chelsea... Prasad2 Chelsea is like 30 mins tube ride from Ealing Broadway, Montys is just round the corner from there.

Prasad2 If i were you i would absolutely make sure that Southall Broadway and Ealing Road are a major part of my iternary. Most of the places are no gimmicks places but good food certainly does make up for it, and do not forget there are some pubs serving the most delectable Indian fare, I really enjoyed the food at Glassy Junction in Southall, best part of the experience, if you have any Rupees they take Rupees too. As far as consistency in food goes my favorite place is Monty's on Ealing Broadway for a slightly nicer restaurant. Let me know if i can be of any further help.

Two wines that I have sucessfully been able to pair with many Indian dishes are Champagne ( yes the real stuff) and Savinneres ( Chenin Blanc) did a dinner with a vertical of Clos du Papillion by Baumard back to '78. I think folks should try them especially if you can get your hands onto a Trie Special. For Indian desserts, my vote is definetly a Moscato d Asti.

Prasad2 I really like your menu, and may I say that your website is excellent too.

jokhm this may be irrelevant but theres a film call Monsoon Wedding, i suggest you rent it, will give you great audio visual simulation.

Suvir, All I can say is that i am a firm beliver in the Ayurvedic philosophy of nouridhing the soul. Even doing the most contemporary of what I label as Indian food I follow the principles of ayureveda passed on to me by my dear and now passed away grandfather. All I can say that it works, how else can one put up a 28 course meal and keep it light. After all Chappan Bhog is not exactly Nouveau. Dont you think they knew something that we dont. Actually I would love if someone starts a well researched thread on Chappan Bhog. Your Thoughts..............

Taj Mahal and Maharajah definetly are way better than any beers I have had with Indian food, Kingfisher, I am sorry since they started making it locally I feel has gone way downhill.

Fusion confusion Fusion, why not allow todays chefs to do it, give us the room to highlight the new styles by saying that yes there are more tools available to use in the culinary world today, use them for the best applications, rate each individual better than other rather than putting down the wondeful world of confused fusion cuisine. the world will be a very different place in time to come.

also, have uever checked out the German Spatburgenders great value

hey Craig how about finding some declassified Burgundies, exceptional values, if u need to find out where emai me Mel@BistroM.com Ciao Mel

Mongo, I thought of another dish you can do with green beans, same chutney can be used in this case. Here it is. Masala Tempuras with Apricot - Gari Chutney Ingredients For the Masala Tempuras: Oil for deep frying, preferably peanut 1 egg yolk 1 cup soda water 3/4 cup all-purpose flour 1/4 cup cornstarch Pinch of roasted coarse cumin powder Pinch of Pav Bhaji Masala Pinch of Chili Powder, (my personal preference is Reshampatti Chilies) Salt as per taste 1 ½ lbs of washed green beans Ingredients For the Apricot - Gari Chutney: ½ cup of Apricot Preserve 1 0z Mirin Tablespoon of Gari (Pickled Ginger) 2 cloves Pinch of Cinnamon Powder 1 green Chili Minced very fine 1 Deseeded Finely Chopped Dried red Chili 1 Tsp Butter 1 Sprig of Curry Leaf Freshly ground Black Pepper For the Tempuras In a large bowl beat egg yolk with soda water until thoroughly combined. Quickly stir in flour and cornstarch, and all the remainder ingredients for the batter except cumin powder, gentle whisking is recommended. Refrigerate the batter for 20- 30 minutes. Heat the oil in a deep pan or a fryer to 350 degrees F Dip the green beans in the batter and, using tongs, transfer to the hot cooking oil, a few at a time. Cook until they are crisp and light golden brown, about 1 to 2 minutes. Using a slotted spoon, transfer to plates covered with paper towels to drain. Sprinkle Roasted Cumin Powder on the Tempuras For the Chutney: Heat the butter in a sauté pan and add the curry leaf sprig to it to infuse the flavor, remove the curry leaf and then add the dried chili, cloves and Mirin, cook for a minute or two and then add apricot preserve to it, heat gently so it forms a nice thick syrupy consistency. (Almost like a Glace) Just before pulling off of the heat add in the Gari and Minced Green Chili and Fresh ground Black Pepper (we use Tellicherry) The Chutney will turn out to be spicy sweet, acidity can be adjusted to suite personal taste. As a variation I have occasionally done a quick stir-fry of these Tempuras with mustard seeds, fresh cilantro, more Pav Bhaji Masala and finished them off with a squeeze of lime and a sprinkle of hot paprika. No Chutney needed in this case. Wine Pairing: A young Gruner Veltliner or a Spatlese Riesling