anil

I had when I was young, friends who were from nearly all places in South India; every household had a different way of making dosas -- Fast-forward 25 yrs -- Two weeks ago, I had crabs/with - neru (sp?) dosa -- This was the first time experience ...... Never too late to find something different about the land

I may not be the right person -- Broccoli that I knew of, in my youth, was the family that did "bond films" -- They still do now. Broccoli I tasted once I came to BOS...........; Same was true of raw oysters

Frankies came to Mumbai after my time. Before that, Frankies were quite popular in Delhi. The initially frankies were available in Fort and Bandra. I gather that within a few years, Frankies became very ubiqutious in Mumbai -

In my youth, we used to walk up to the beach (Juhu) every evening to eat just that - In that era there were probably a handful of vendors, ice gola and bhelpuri vendor being the favourite ones - Now I notice premanent structures in Juhu beach, Chowpaati - filled with vendors selling all kinds of stuff.

Very interesting - One learns something new all the time

I'm totally in the dark on this one.

Are you saying that Rabri is a bengali term

I agree with you. However in medium size fish places in Chinatown the turnover is so high that it is unlikely that you will get something bad. As usual stick fish that you know and understand. When in doubt bring your cantonese-friend-who-loves-to-cook-fish along Having said all that, East Broadway is where you can get good value.

All bars - With exception to cigar-bars and private clubs.

Former Triple Eight Palace on East Broadway, and now named 88 Palace has these fried in batter as dimsum ...

Kind of a groud. Small green thingies - I know I hated eating those things when I was young - still do.

The Bengali redition of drumstick curry (If my memory serves me correct) was thick in gravy, semi dry, kind-of...... The Hilsa that I had this time, had the jhol made of garlic,red pepper and tamarind water - while in bengal tumeric and mustard seeds are dominant. I added 9lb in 14 days.........................

I had coffee at Barista about twice. After giving it some thought, I'd say that outside of certain parts of South India; locations outside Calcutta Univ and Jadhavpur, good coffee is hard to find. Hence, I'd have to say that arrival of Barista into the Mumbai scene is welcome change. It has introduced coffee to non-south-indian folks. While coffee in South India is always with milk, preparation of it is very tradition bound. Please do send me the article.

Having just returned from a trip to India - I thought I'd list things I ate at home, or Gymkhana, and dhabas that I would not expect to see in indian restaurants in India or elsewhere - 1. Allo Arbi (Colocasia (sp?) and potatos) 2. Shalgam (turnip) 3. Shreaded Mooli ( White Radish) 4. Kerela Masala (Stuffed bitter groud) 5. Drumstick & Potato Curry (North Indian Style) 6. Fried Hilsa with Jhol ( A bony fish with thin gravy - Bengali or Lakshadeep style) Many of these are quite staple in many households in Northern India, and the last a mainstay in Bengali and Lakshadweep. Having four meals a day while I was in India, took some getting used to Starting with breakfast in the morning and ending with dinner at around 10:30-11:00 PM ( There was cricket fever sweeping the country...still is ) really took a toll on my waistline

In Mumbai, clubs (or Gymkhanas) still have good cooks, since clubs have not really begun shrinking. In Delhi, there are not that many clubs, but there are many 5-star hotels. While quality of food in many indian restaurants in 5-star may be consistent, the WoW factor restaurants are still in the neighborhood market squares like Khan Market, South Ex, Sunder Nagar etc.. and many more that I have forgotten about

Wow !! Where can I get it ? I have been going to Brazil atleast a couple of times a year. Would love to see your guide.

Mainly it is size and thickness of the sheet metal. In India, a wok similar to chinese in shape (Kadhai) uses a thicker sheet metal than the chinese wok. Small woks are used for "tadka" - and sometimes for refrying or reheating with ghee and onions, leftovers from the night - dals,etc (mostly black lentils). Many of the wok-like-functions are also performed in round, brass utensils of various sizes called paatilas, and finally there are tawas - which suvir and othes have described.

While that is mostly true, in some places in Northern Uttar Pradesh (I gather that portions of that have split off) a reverse tawa is like a shallow Kadhai; and is placed reverse in a coa fired oven (angithi) - This is used mainly for preparing roomal-roti. The use of these types of tawas are predominantly in muslim households in awadhi region.

Like many Airports, it is cafeteria style - on the upper level, along with japanese soba and some really upappealing desserts The CX (Cathay Pacific) First Class lounge is quite an experience. Its decor,facilities and food&drinks gets it nominated every year among the best lounges in the world.

You mean This ? I'm sure a place in Curry Hill would carry it :)

Ghenet, Queen of Sheeba, and Meskerem. Ghenet is either Mott or Mulberr below Houston - It is quite good. Queen of Sheeba in on 10th Ave around 45 th St. I've been there a few times, and as usual Meskerem - on 47th off 10th Ave. This place tends to get crowded, and since the place is quite small, the tables give a crowded feeling.

There is a kernel of truth (Or was up until '70) when people say indians do not have grand feasts in restaurants like the chinese do - Grand feasts, or banquest in Northern India, meant getting a "tent house" to put a grand tent in your back-yard, empty lot in the neighborhood; and hiring a cook a.k.a "Halwai" to prepare a feast or two for as little as twenty people or as large as few hundred. Some of it has to do with ritualistic aspects of the occasions, and many with the dishes being served at these occasions are special to the sects etc...

I do not know about "great houses" What do you mean ? The TATAs ? The Ambanis, the Khoslas, The Jhambs,....... ? Yes, there are many households where there are cooks who have been there for decades. Even after the death of my maternal grandmother (eons ago) the cook remained. There is a cook in my brother's house, he is kind-of-young, but talented - I'll update the scene in Mumbai & Delhi when I take a trip in 02/03. Tony's reference to cooks in UK, is very similar to many or most cooks in E6th St. in NYC; that does not mean that all indian restaurants in NYC are terrible.

6/8-9/10:30-11 6:00 PM is the earliest, when acompaning folks from out-of-town on their way to theatre. 8-9 PM is the norm with the 30 minutes to adjust to weather and seasonal changes. 10:30 - 11 PM is what I have when in South America, or in India or HongKong.

Imagine my delight in leaving NYC to these warmer shores, just when the city was in the midst of a cold spell. Here I am, warm and sunny weather with so much eye-candy as this is vacation time here in South America. My report on food will follow whn I get a chance to visit another internet-cafe. Chau.