bague25

Spaghetttti Thanks for sharing this with us... Those date-puff pastries seem yum. I can imagine the good butter flavour with the sweetness of the dates.

We’ve finally managed to source Kingfisher here in Brussels. This was a problem since most Indian storeowners are Muslim and so will not sell alcohol. Sigh! When in Bombay we loved Flying Horse. Does it still exist? What are the other beers available in India now?

Hi Edward Please do not miss Md Ali street. It's Ramadan and there's some awesome food for iftar (see the earlier post revived a couple of days back)...If you're not vegetarian, you're at the right place at the right time... Bague

In Digvijay Singh's Cooking Delights of the Maharajas he has a recipe for Maans ka halva (meat halva) using lamb mince. There is also a recipe for Lasun (garlic) kheer. I must admit that I have not tried these recipes...I AM an adventurous cook and eater but there is a limit to my recklessness

This book just arrived (I receive books at work)! It seems WOW! Have stopped working to go through the book. I'll make Royyalu Pulusu (shrimp) this evening for dinner from this book. Thanks Monica for suggesting this book...

9 new ones arrived!

Percy Thanks for the lagan nu custard recipe. Unfortunately I cannot see the pics. Do you have reliable recipe/source for vasanu?? Thanks Bague

I've finally got down to doing a count - ok, it was a good excuse to arrange this book shelf 164 Indian cookbooks (I'm not including ones on Asian cooking that include a chapter on Indian cooking - I have about 30 of those!) and 4 on their way... Edited to add these books are in English, French, Hindi and Marathi (I'll soon be adding Dutch to that list)...

While googling, I came upon 'Pressure Cooker Naan' on the Tarla Dalal site. Of course I did not get any further as you have to be a member to acces this recipe. Any ideas what this could mean? Using the Pressure Cooker as a tandoor?

I love gaboli (fish roe) ! My favourite recipe being slices of boiled roe covered in a red masala and fried… but I’ll not crib if it’s made into cutlets or a curry. Unfortunately I do not get fish roe here (or I do not know how to get it) exceptions being, of course, caviar or salmon or lump fish roe

Thanks Monica Next time remind to consult the book before asking you... Bague

Do you have a recipe that you can share, Monica?? Thanks

Rupen, Here’s my super simple recipe: Chop ends of Tindora and slit into 4 lengthwise. Heat a little oil – give tadka with curry leaves, mustard and cumin seeds. Add some turmeric pd (optional) and then some chopped chillies and onions; when onions are golden add tindora and salt. Cook covered on medium heat for about 10-15 minutes (you may need to sprinkle a bit of water but normally the steam is enough). Garnish with lots of coriander and grated coconut and serve… I HATE Karela so I'll leave others to expand that topic for you .

Percy Happy New Year to you...

Thanks Episure Will make tikkis tommorrow...

I used to make it a point to go to a sizzlers place only when I had to wash my hair... I love sizzlers but HATE my hair & clothes reeking of smoke afterwards...

I don’t know if this qualifies as stuffed parathas but it is stuffed bread and so it’s close... My absolute fav Indian stuffed bread is puran polis.

Come on Episure, Don't make me beg give us a more precise recipe... PS: Thanks for the tips. PPS: They are absolutely delicious with date & tamarind chutney

Now, Now, How could I not react on this thread? – Sorry to come in late but now that the parents have safely returned home I have more time… I generally agree to the nostalgia part mentioned above by Vikram and Monica. I used to suffer from Nutties withdrawal symptoms till I came to live in Belgium. None of that here – the chocolate is just too good… I got myself a slab of that Dolfin Hot Masala Chocolate yesterday. The chocolate tastes (in fact that's what it is) like coarsely ground garam masala added to milk chocolate. It was GOOD chocolate but give me a traditional Belgian praline, and I'll prefer that any day... it was nice but I was not impressed – lot’s of better quality chocolate available more easily. I do give them credit for the unusual flavoured chocolates though. I also brought their green aniseed, pink pepper, and fresh ginger chocolate slabs.

Episure Don't you have a secret for tikkis? What is your recipe? The best Tikkis I've eaten are the ones that were made by my Sindhi neighbour - every Sindhi cook worth its salt has a special recipe - I love the peas stuffed ones and the chutney stuffed ones...

Sorry I'll be a snob here and stick to the matka kulfi Seriously I personally do not like the melted cheese and curry mixture (but I do adore them separately)...

Knock, Knock... Sindhi friend Episure, are you listening??

Scott123 and TP (M'sia) have given you the correct responses. For certain purposes the coconut is not grated but ground and the juice squeezed out of this paste is the thickest one...this is not coconut cream though

Thanks, episure Lets see if they still do it... I arrive at the Gare du Nord and I always have a drink as I get out of the train (but usually at the station)... will report back... thanks...

Peculiarly most bars in Paris serve these alongwith drinks. Imagine Pernod accompanied by Kheechas. Episure Clearly you and I do not go to the same bars in Paris... Names please, I must check this out at next visit to Paris in 2 weeks time...