anil

Please tell us more. Due to turns of Karma, DEL has been injected into my pit-stops when in .IN, Always interested in getting a different perspective

Sicily is a good place to go and do nothing -- Just unwind. However, some of us cannot get more than a week+ off at a time.

Uncle Claude was a structural anthropologist. He took any topic i classical anthropology as a starting point and took off Mythologiques covers much of stuff related to food amongst other topics ....

Artusi - Where would you consider going for Maatjes herring in odd hours of the night in AMS ? Most of the occasions it takes me time to adjust to the time-lag/jet-lag and find myself wanting to go eat at odd hours - AMS allows one that luxury, unlike many other cities in Europe

Are they ? I did not think so - But then I've been known to be wrong I was under the impression that Bulgaria along with other Commicon or Warsaw-Pack countries are candidates for inclusion along with Cyprus,Turkey, and Malta.

What's in a name So what if France goes after wine makers who claim to make champagne outside of France eh ?

The Europeans have decided that feta cheese is uniquely greek, and hence only Greece has the right to produce it. Other countries will be given five years to stop ..... - reports NYT

Ah ! How can one forget JhalMoori - Puffed Rice,chopped onions,chopped green chilies,spices and mustand oil.

One should try Al Baraka, a morrocoan restaurant in UES. Their delivery van has a tajine on the roof. The restaurant reminds you of Souks in Casablanca,Marrakesh etc.

Have them try Chinatown in Boston, or ones by Harvard Sq. Most of my experiences of that city/and cities are outdated.

Sheesh. I am a sinner After all, at a very tender age, I swigged XXXRum from my Grandpa's bottle and replaced that swig with equivalent amount of water. Not to talk about having eaten meat, and later on done more nasty things. Things on to God, that are God's and Things on to anil, that are Ceaser's [ Don't mind stealing Ceaser's ***** ]

Two minor points; 1. I think it is tajine as transliterated 2. I am not a cook, I appreciate cooks and what their magic does, so I tend to give cooks - traditional as well as modern/trained-inn-cooking-schools their last words om subtle differences between one kind of vessel vs another - hence the issue of terracotta tajine

In the pedagogy of Cultural Anthropology, Food and Cooking has played a very important role. Food and Cooking are rituals as well as work-life. At its very base is the construct of "Hunter and Gatherers". From communities to large societies in some form or the other it has reflected in ways that the rituals have evolved. Mind you I was not trained as a cultural anthropologist, did take some courses at graduate schools though

Here is a picture of Tajine - an earthenware pot with a conical top covering :) http://www.saveurs.sympatico.ca/ency_6/agneau/tajine2.htm

I would have to ask that of a Morrocan Tajine is a special vessel, and yes, shape does influence the way the dish turns out.

Correct, kaymak does not involve sugar, traditionally that is Ask any turk, and they'll admit to adding sugar or sprinkling some as a child.

No not really. Greek dolmadas and Turkish sarmas are quite similar. A thing to note is that greeks also use cabbage leaves, fig leaves instead of grape.

There is no real tajines Some use Lamb, some use chicken; some use dates, some apricot. They do it differently in each region. Berber folks add lentil and vegetables to their lamb. Bottom line, it is a stew, and a way of cooking with tajine terracota pots. There is a name for what Suvir described (i.e his Chicken with Olives), an it escapes my mind :confused: Ask any moroccan, and he/she will tell you that their recipe is the best I on the other hand eat 'em all.

Bangals, meaning folks from ernstwhile East Bengal, now Bangladesh have fish that is salt water, while in WB, and interiors villages the preference is for sweet-water i.e pond fish. Simon is right about turmeric, it has a special place in bengali cooking as well as other uses. Many ointments for burns were based on turmeric. Another must is the cooking medium - mustard oil. Another speciality, common to both bengals is Luchi (sp?)

If you are reffering to Baluchi's - They are not a Bangladeshi place. If I'm not mistaken that strip has a SriLankan,Patsy's,A Japanese Restaurant, Baluchi amongst others. If it is another restaurant let me know, I'll check it out.

Actually if one slow heats the milk till most water evaporates, the resultant stuff in India is probably called "Khoya". Suvir will probably correct me on it.

What if I said Ghoogni ? or Maacher-jhol ? I did not care for chingri-mach when I was young, though I did love hilsa (sp?) - Simon dada - do chime in No, I'm no cook, I do appreciate food others cook specially for moi.

Your kitchen is bigger than our apartment on the West side OTOH, As a once trained architect, I'd leave remodelling to professionals and reduce your ulcers

Sorry, it is out of my league. I rarely cook - I leave it to the experts and lovers-of-cooking

New Delhi - First there was Kailash Colony just outside the Ring-road in South Delhi, then there was Greater Kailash I, and then II - Mostly inihabited by refugees of partition.