bague25

Wow Rushina! I'm just printing this out to try some of these recipes. This is a wonderful introduction of a cuisine I know virtually nothing about. Thanks for this...

I plead guilty - but condensed milk is something that I adore and I do not need an excuse to use it...

Rushina I guess taste is something very subjective. I cannot get myself to enjoy bitter gourd either, while my parents seem to thrive on them...

What is Radhuni? Can you give a link or an English name please? Thanks

Does it have to be Paris? A couple of hours away by train at the Mont Saint Michel you can have the famous omelette de la mère poularde LA MERE POULARDE Grande rue BP 18 50116 Le Mont Saint Michel France tél: 33 02.33.89.68.68 e-mail: hotel.mere.poularde@wanadoo.fr

Here is a methi ladoo recipe

Laddus are an indian sweetmeat. Examples are besan (gramflour) laddus, rava (semolina) laddus, coconut laddus (also written ladoos). They are sphere-shaped (from golf ball to tennis ball sizes). Help someone, please give a better explanation I'll post some laddu recipes later...

I know that Maharastrians & Gujaratis make Methi Pak & Methi laddus that are given to ladies after delivery. I'm not sure this can be classified as sweets as they're awfully bitter, they're used more as ayurvedic medication...

Wonderful article Monica When in Indian, I travelled extensively being interpreter for a French television team doing documentaries (around 5 times a year for 2-3 weeks). We’ve had the most unusual meals at the most unusual places… Every city must have such hidden treasures. Good examples are the highway dhabas; they tend to showcase the best of local fare – always simple and marvellous! Thanks for bringing back a flood of memories. A lot of us identify to what you’ve written, especially in terms of emotions food procures you.

Thanks Vikram A journalist friend of mine asked the question. My knowledge is limited to the two restaurants I mentioned since I knew the chefs well. She's doing research for documentaries on India and was wondering if a "fusion" topic would click or it was better to stick to classical Indian topics

Are there any other French restaurants other than La Rôtisserie at the Oberoi Zodiac Grill at the Taj? What reputation do these two and other French restaurants have? Do they still have French Chefs?

I crushed them and put them in a tea ball with the chillies ... that I just removed before serving I used a fish fileted called 'poisson beurre' (butter fish) - it's imported from Vietnam I'm told. It has no bones and a monkfish like texture

Did you try it out? Yes I did, Episure I added fresh turmeric, ginger in the curry and just before serving I added snipped kaffir lime leaves and basil. Also I crushed the schezuan pepper. My guests (a couple) just ate and ate (I must say the conversation was not great at the table).... And they took home the leftovers

Thanks Swati, Your recipe seems interesting... where does the watermelon rind come in the picture?

Could you please share this recipe Swati?? Thanks

I used Schezuan pepper. I intended to make the curry with fish tonight.

Episure I also tried your Malabar chicken recipe. I made it using canned coconut milk. It really turned out good. I'm going to try it out on a couple of friends comming over tonight. Thanks for sharing this recipe.

I made Sorshe Perch this weekend. I think it has become a family favorite now. I soaked and ground 200 gms of mustard. I froze leftover paste. This is not an easy job without the correct equipment. My Mini blender works about 4 minutes and then has to be cooled so the process took a bit of time but I did manage to get a decent smooth paste. And all in all the effort was worth the while. My daughter's just begining to eat spicy food and so she had a dollop of cream added to her plate. Of course she had loads of rice with the curry... I wonder if curd would have been better. Any other suggestions? PS: I almost forgot Thank you Bong for sharing your recipe (Mongo awaiting your sisters microwave recipe)

Rushina This is just a temporary transition situation. I work at the EU. My daughter's seven and yes my biggest pleasure when we are all in Brussels will be the luxury of spending a lot of time with them. It's not such a punishing schedule (I commute less than some persons I know) Looking forward to your bio.

I'll try to explain in detail the way I add yoghurt to curries - I works well for me: - get the yoghurt to room temperature - beat yoghurt till really smooth - add a tablespoon of yoghurt, mix it in well into the curry; once this tablespoon is well incorporated add in the next tablespoon Another tip that I've never used but was told about is to add a tsp of besan or cornflour to the yoghurt. I guess this modifies a bit the texture of the curry

Rushina Try Parsi Food and Customs by B.J. Manekshaw by Penguin books.

yes, dhania is coriander, cilantron chinese parsley

Here's what gets me fuming... - Spices over-roasted (read burnt) before grinding them for masala powders! - Curries that curdle because the yoghurt was not correctly incorporated - Trying to pass off parsley as dhania - Indian food = chilli powder - burnt or undercooked onions in a curry - This is personal but red colouring in Tandoori

Remember the Ice cream sodas ... and my brothers called me Jughead because of my appetite!

Rushina I work in Brussels from Mon to Fri noon and the rush "home" in France (near Bordeaux) from Friday to Sunday evening. This will change in a couple of months time (hubby & daughter will come to Brussels for good). I'll be glad when that happens... I usually plan my menus after shopping since I invariably do some impulse shopping and I'm bad at following lists. Sometimes I think I have an ingredient and then realize it's at the other 'house'... I miss not only strand but a lot of other places in Mumbai - there used to be a "raddiwala" at Shivaji Park where I spent hours looking for 'phoren' food magazines at a reasonable rate...