anil

Not quite a bait-n-switch, however, in the first few weeks of Jan '02, many establishments (not just restaurants ) did a rounding up of prices from NGL/GDM/ASL/FFR to EUR, and thereby raised prices from 12% to 21%. So, for example - things that cost 50NGL were suddenly 25EUR overnight. Now, 50NGL is not equal to 25EUR.

West side of Lex. Ave between 28th & 27th.

Try this: sugarcane juice, Chacha (or substitute vodka or white rum) lime and sugar. Mix it like caiphrina, except add a dash of selzer in the end.

I'd agree about Dimple with caveat - I've never eaten there at nights i.e dinner. If she's up to two meals, then do both Dimple in the morning, Pongal at night.

Most (no all) carts in midtown during lunch are a good value. Most AYE are also a good value. Many ethnic joints next to Colleges/Univ's. in NYC

On our recent visit we found that tajine, the vessel, is losing out to modern utensils, cooking methods and influences of things from the north. Mostly, from Spain but begin a former French Colony, also France. Yet because of tradition its use will probaby live on. BTW, in the Meatpacking Dist. there is a new moroccon restaurant opened up. Do try their chicken, it is cooked in a traditional tajine, however lamb tagine is better

Ssshhh !!! You are beginning to make us look really old by mentioning things like that Actually Varig was amongst the early few that made the initial order of Super Constellations, raising the ante for PA on the NYC GIG run. A very good database of Aircrafts and Airplanes is www.airliners.net

Say one had an assignment, or a posting to Paris for >tourist & < relocation no: days. I could have easily re-phrased my question as Is Quartre Latin, still a good place to eat and live ?, no As a VFV to Rio, I'd say Leblon is such a neighborhood.

If one were to eat out everyday, what neighborhood would you choose to live in Paris ?

In a blind test, I'd be unable to distinguish between 2 & 3 stars. Having said that, L'oasis ,in my only visit there was quite impressive. Maybe it was the company that I had -- the service was too attentive, to a level a distraction

Imagine, even before I read all the posts, I had Berkeley in mind. With Claridges, I'd say it is something about Savoy that I cannot put my finger on ....

Before SR (Swiss Air) went belly-up, their service in F was consistently excellent. Great cheese, caviar,fresh fruits, and really nice selection of wines. Old PanAm (not the second, or third rsurrection) on South American routes had very good cuts of beef, since they were competing with Varig, known for its service then (not the current varig) PanAm and Swiss Air are no more

The concept of a tasting menu representing the various cooking traditions is an alien one, even in the most upscale restaurants in India. The closest approximation would be either at Taj in Mumbai, and /or Ashoka or Hyatt in New Delhi. Thali meal gives one many little dishes in a plate (thali) but it is limited to a region. I'd say if any place - it would be London -- Maybe Simon dada could give it a shot. After all it is a pond and few hundred taka away

See the joys of ID95 and Positive Space for NRSAs In the CAB era, food and service were the differenciator since price of the tix was'nt.

Currently KLM is *ahem* -- how do I put it .... not that great. Both DL and CO have better service on that sector. Since NW and KLM have an alliance they have a major share of the NYC-AMS market. Free alcohol still is the norm in most carriers -- this might change in the near future.

Much of what was written in the article pertains to domestic routes - which are quite brutal in their RPM stats. OTH, International routes, where there is competition from no-US carriers -- food is quite different (atleast in the flights I've taken - which are many) Amongst the top - SR (before it went bankrupt), SQ, AF. The US airlines like DL try hard to keep up in B/E - Belgian chocalates, NewZealand wines from time to time and often a good single-malt Keep in mind, 90% >= @ JFK is supplied from LH's catering arm -- All Airlines get to specify is $/meal and ingredients.... Chances that same caterer served up UA/AA/BA/LH/SQ/SR/KE/VS ..... is very high. Otherwise, in Y it is always "beef or chicken..."

More or less. Halal meat implies that the method i which the animal was sacrificed was as per scripture.

A tad bit late to make last minute changes. Mango Champagne looks interesting. Just like Sassy Lassi drink I saw on the menu @ Mirchi.

Since when was Persia a.k.a Iran in Africa ? I thought my geography lessons put it in Asia

Nau whose knows is gonna get bent

Twice when we landed ini SDQ, we were given Brugal courtsey of the company - Puzzled as my SO was, I swigged it Brugal reminded me of Army issue XXX Rum, available in the army canntonments in India, which were really strong (read - % Proof more that available to civilian population )

Without comments - Cafe Gypsy @ Shelly St. in SoHo (as in South of Hollywood Road for NYCers and Londoners) Hope to be back in November again :)

As I had posted elsewhere in the board, it is very difficult to get by with a degree in Anthropology without studying about food,cooking or the cultural implications there about. Having said that, fresh doctorates in Anthropology go find themselves teaching jobs -- or for that matter jobs anywhere. If they land up in Culinary Deptt. they will then devote next few years doing work in related field so as to get tenured. As with any deptt. politics dominates. My two bit

vivin, I remember Moti mahal from my youth era. I returned this Feb after over two decades, tried a few road-side Dhabas. Will need refreshing my memory when I visit again in the future

Yo Steve, where art thou ??? "In hunger "