M65

Balraj, Ture Mulluguthani to me is always Toor Dal, Mullugu means fire and Thani means water so all the name means is fire water. to the best of my knowledge it is always toor dal.

E Mail me if you need Spaghetti, Acorn or Yello Zucchini Squash recipes. Mel@BistroM.com , the most exciting ones i can say are Masala Spaghettiderived from Spaghetti squash and yellow Zucchini Ka Bhartha

I worked at Veeraswamy's in early ninetys never heard of such a thing, Balraj, do you know of a year that this guest might have had this feast

People, I find this dynamic duo of spices ( HING & SALT) very important to my cooking "ishtyle", lol Wine dictates the yes or no in my cooking style, your comments would be deeply appricated. Regards

Mongo, I take it that u are Bengali, my recipe would be a cross between Bhaja and Tempura, Lots of flavor and harly much work or clean up, u are very welcome to post this recipe too minus the chutney that i would recccomend you.

Mongo, Even though u despise my Contemporary Indian cooking Email me at Mel@BistroM.com, for a recipe, less than 3 mins if u have 26000 BTU burner or more. Ciao Regards Mel

Thank you for your diverse responses people, two things, firstly the menu is just a sample menu to show the diversity of our food, secondly we also have a Indian restaurant of our own a block away, so it would be foolish to compete, the menu is written with a very barest essence of ingredients yet i can assure you that Indian nuances are widely felt when the dish is presented to you and when one tastes it, suttle elegant Indian accents and wine freindly food. If anyone is interested i can email them one of our menus with a deeper Indian influence. I will get back with some more points on this topic later, in the meantime, keep the topic hot,

Hey joe, Theres people like me who make a living off of entirely the topic, i appreciate your concern, but you know what America rules, LOL, watch out I like your comment

I was just curious as to what different perceptions people have about Contemporary Indian Food, what foreign elements may be allowed, how much identity in terms of visual appeal it must retain, how much breakaway from non family style service is acceptible when eating at restaurants and etc. Your views people. :) thanks

Also, by the way usually Indian restaurants deep fry the paneer before adding it to the saag, paneer cubes that are not fried will turn out much softer when simmered in the saag than the fried ones.

The best way I know to make paneer spongy is by applying less weight to set it, the more the weight harder the paneer turns out. Let me know if I can help any further.

Monica, One of the ways I would cook Turbot is, Slow Roasting it in the Oven, with a generous drizzle of Lemon Olive Oil with some Mustard Seeds and Curry Leaves, right before pulling it out a sprinke of some good Sea Salt to season it. In the Pan juices I would add some diced tomatoes and onions, little dry sparking wine and a small small small pinch or turmeric and simmer for a couple a minutes. Strain the sauce and plate the sauce first, then fish, as a garnish i would make a web of Sev and throw some raspberries lightly dusted with chaat masala and a sprig of curry leaf. if you try this let me know how this works out, try and use the dryest sparkling wine you can find though for the sauce.

Sharing recipes is absolutely no problem. :), Perhaps you should come and try our food out someitme, its not way far away from you. Keep me posted on the event. Thanks Mel

I am a Chef of Indian descent and am very excited to try Indian wines out. Could you share the Winery's name wtih me please. I have done several wine tasting dinners with Indian Cuisine but not Indian wines. Please keep me posted. I would love to use them on my current menus too. Many Thanks. BistroM