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Posts posted by anil

  1. Is it porotta or paratha/parantha/paratta/etc. bread?  If it's it's the latter, is should be soft, not hard.  The only Indian bread I've ever had that's hard is papadum (and other spellings) which is crispy but not flakey.

    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. Some of our best meals have been entirely accidental - for example, we stopped at a roadside watering hole somewhere between here and Jodhpur. It was the only stop for miles, but our driver claimed it was great (I'm always worried that he's just saying that as he no doubt gets a commission, but he's always right on the mark - I guess there's no repeat business if they only take you to crappy places!) Anyway, we had a dum aloo there that was just spectacular! Incredible flavours, no doubt owing to the fact that the pots have probably never seen a scrub brush in their long and distinguished lives.

    I look forward to making a full report when our lives have settled down a bit - we're moving to Ha Noi next month, so I'm sure I'll have lots to report on.

    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.

  3. 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 :shock::angry: 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 }

  4. 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 :cool:

  5. 88 Palace on 88 E. Broadway.  their pork and peanut filled dumplings are great.

    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.

  6. . For example, all of the line cooks in the traditional Moroccan restaurant at La Mamounia are women and they made very fine food. And the chef you're talking about must be the infamous "Mademoiselle el Hamiani" of Le Centre de Qualification Hotelière et Touristique de Touarga-Rabat

    Louisa: Thanks for bringing this insight. It clarifies a lot about the restaurant and many other similar places in Morroco - much appreciated.

  7. Guinea pig, or cuy, is a traditional Peruvian dish.  It is not a myth at all.  I've seen it at very fancy restaurants as well as less expensive holes in the wall.

    I was in Cusco in April and tried it at a very upper class restaurant.  I didn't particularly care for it....I think it's an acquired taste. 

    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 :wink:

  8. 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.

  9. Slightly off-topic but do you really think any of the Time Warner restaurants get additional traffic from passer-by's?  I don't know that anyone would walk by Per Se (can't get in anyway) or Masa and decide on the fly to plop down $1000 for a dinner for 2.

    If you look at the residents (minimum 1million dollars for a small apt) and the Time Warner folks + guests @Mandrin Oriental - Last minute seatings are not unheard off. What's wrong with having some sushi @ Bar Masa after Jazz outing ? :hmmm:

  10. What amazed me was how much I learned and how enjoyable a well-run tour can be. The experience actually changed the way I travel. My procedure these days, upon arriving in an unfamiliar city, is almost always to get on the first available general overview bus tour, whatever is the local equivalent of the Gray Line tours that go around New York on those double-decker buses. In about three hours, you totally get the lay of the land in a new city and you are able to sort out a lot of the good and bad recommendations that you came to town with

    I agree with what Ellen has said - Having travelled extensively over time :) This has been our strategy too - If my first trip does not inspire we will not return - If it does, then we make frequent visits to the city.

  11. There is a Single Malt of the Month kind of a club - Unfortunately it is closed to outsiders :)

    For eons, we at work have been tasting Single Malts - I had once posted a photo of what I had as a collection of empty boxes of what we tasted, on this site .

  12. Certain types of fish are done very well. One is advised to stick to their traditional strengths - i.e seafood. If by chance you want meats, I suggest stick to lamb chops.

  13. Actually, I prefer east or west over north and south!

    Though it really is too hard to choose...I would take a fresh paratha with achaar and dahi at breakfast over idli/sambhar anyday. But if you offered me a choice between a nice biryani or a mangalorean fish gassi for lunch, I would take the fish. Depends on my mood I guess...

    Manglorean gassi would kinda be like south-west :wink: When I'm visiting India, I have variety in my breakfast or a dinner - idli,dhokla,paratha,vada ...

  14. Yes it is hip - more like a large version of mid-levels wine bar in HKG. The 30+ something crowd is shunted into the back room - the young and chic in the front. If you want chinese food - go few door down to GSI - If you want ambiance and hangout + have some chinese apps. this is the place.

    BTW - I found the bokchoy and fried rice suprisingly good.

  15. If anyone has any favourite eating experiences they'd like to share, I'm going to Hong Kong for a week, I eat anything that's not endangered, I prefer cafes to fine dining and I'm staying in Tsim Sha Tsui (Miramar). I'm always up for something hot and pungent -  any places out there like to fool with the fu yu?  :wink:

    Miramar ?? OK, its on Nathan Rd. Right across from Miramar on the 4th floor are a few really good restaurants - Specially the Yunyan Szechuan Restaurant.

    In the basement by Miramar should be a couple of restaurant. Nearby, also in the basement is a very inexpensive dim-sum place for breakfast and good congee.

    Go to Temple St., Night market to eat in hot pot cafes. In and around TST you'll find many small cafes/diner/dim sum places.

    Since you are going to be there for a week; take a trip to the Lamma island and have a good seafood meal - If you go in a large group; order a set meal.

    Really inexpensive meal can be had at Cheung Isl. too.

    Sheraton,Intercontinental,Hyatt regency,Peninsula,Langham (in Kowloon) all have top notch restaurants.

    A few blocks off Nathan Rd. on Peking Rd you'll find some inexpensive but excellent restaurants.

    I was in HKG/MAC in January for a week or so -

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