anil

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About anil

  1. Porotta bread

    It really is porotta: Wikipedia on Porotta vs. Paratha And I think you're right on the softness. I'll either have to take it easy in the microwave, or steam/fry it. ← Was it a malaysian style indian bread ? I have seen boxes of these bread in Chinese supermarkets in NYC. If so, then they are rarely fit for microwave reheating. Try frying it ?
  2. Things change fast in Delhi, and yet some things dont. The 5* hotel prices are up the roof; foodwise some are still around, others have gone downhill....
  3. What you ate at are called dhabas. The roadside diners catering to mostly truckers; but in the last three decades to aam junta too Their cooking is simple but increadibly good. People drive for miles just to frequent a dhaba of their choice or liking. The pots are indeed cleaned every night or early morning - But not they way you expect - It's cleaned with ashes and natural hush from coconuts fibers etc. Awaiting your full report and impressions.
  4. I too just came back from India 10 days ago - I enjoyed your photos and I am glad you were exposed to North and Western cuisine. Next time you could tour the East and South Great pics (not just your India trip, also the 05 and 04 tours)
  5. There are lots of seafood restaurants in the outlying islands which are relatively inexpensive. I would avoid CK Mansion for Indian food; they are inexpensive alright. Lin Po Monestary offers Vegetarian meals.
  6. Much of the Indian Cinese originated in Calcutta/Kolkatta. I distinctly remember that there were so many chinese restaurants in WB, and just a handful in Bombay/Mumbai (circa late '60s early'70s) as new ones opened in Bombay/Mumbai, I used to initiate my local friends on my visits home from West Bengal. Fast forward to '90s and now - Nearly Every restaurant in nerarly all major cities serve Chinese Is that same as one's I had in Kolkatta ? No !!! Back to NYC - Indian Chinese that one gets served is within the bell-curve of what you'd find in upscale indian restaurants and some chinese restaurants in Mumbai & Delhi {I've not visited Kolkatta, Chennai,BLR in the last decade or so }
  7. Chinese Mirch

    let me attempt to deconstruct a bit: Indian Chinese is what I knew in my teenage years eating in Calcutta; now Kolkatta - A chinese food prepared by then - third generation indians of chinese origin - Over two generations much of these immigrants (mostly cooking Hakka style) had adopted indian ingredients and some techniques to create a unique style - For indians (desis), their yearning for chinese food that they had in India tends to evoke some kind of nostalgia-trigger - a.k.a Chicken manchurian, Chilli (as in green chilles) chicken etc. Nothing more, nothing less. Mee Goreng (sp?) is a dish popular in Malay which is considered indian interpretation fo noodles But in India ne knows a similar dish as vegetable noodles (oily ) In contenporary India - in most major cities, every indian restaurant will serve veg,non-veg.chinese et. al. most cooking chinese do not know diddly squat-nada about chinese cuisine - Just rote cooking That in essense is what 95% of indians in India know as chinese cuisine - {"Psst have you tried indian according to the hungarians or Czech during the Warsaw-pact era " ] Much of the crowd that loves Chinese Mirch are post party revelers from DJ Ladla or DJ rekha events
  8. Dim Sum

    When it was Triple 8 - It was god; they change hands and other of their Chefs who oversaw weekend daytime (dim sum time of me) left things started to slip - Last week much of what we ate was sub-par. However their snails and mussels at the way-station has the same consistency since the '90.
  9. Louisa: Thanks for bringing this insight. It clarifies a lot about the restaurant and many other similar places in Morroco - much appreciated.
  10. Yes indeed - In fancy restaurants(one's attached to international hotel chains) however they tend to take the foreigners icky-factor away - The more delicious one's are at the local places or roadside shacks on the way to Cusco
  11. For Star Anise - Just drop one while making rice. I put one star anise, one bay leaf and two green elichi when I cook rice (I only cook rice - nothing else )
  12. Never learnt to cook. Now its reduced to about 10-12 meals / year cooked at home - I do own lots of cookbooks for the heck of it
  13. Not knowing when you are going to be in PRG; I can say that in general Czech restaurants close early. Moderate czech cuisine in or around Republick namesti (near Municipal House) can be had in Patriot X (off the Sq. in V Celnici) Then there is Celnici restaurant next to a Billa supermarket? and another option is to go to the restaurant housed in the Intercontinental Hotel. Nearly all Beer hall's which are open late serve some Czech food.
  14. Try Sapporo on 49th off 7th Ave. or Menchenkotei on 50s (55th) between 5th & 6th. Is it curry ramens or curry rice you are looking for ?
  15. Where would you be staying ? There are some known places like Marius the churrascria in Leme. A few standard places in Leblon and surroundings.