anil

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.

Kaymak is from the region know as Asia Minor (Sorry ! don't want to get into Armenian Turkish debate ) The Kaymak I have had is a sort of whipped cream, thick and amorphous spread/filling made from Buffalo milk. Rabri on the other hand could be made from any milk. Turks make Kaymak by slow boiling the milk, very akin to "malai" one bought from Halwai's in North India. A close approximation of Kaymak would occur when one took the malai aka cream and put it in a processor. Traditionally one would do add sugar to taste. Again this is Turkish, maybe there is a slight variation in how the armenians make it... Home made rabdri's tend to be granular when made out of curdled milk. Thick and creamy otherwise. In the former, one would add sugar and eat it as is. Last Feb, I had tasted it at a place in Kailash Colony where they had put pista and vark. Hope this helps

Nope. I've had what you describe - Rabri is a different kettle

Brian Curry - a.k.a "Bhejaa Curry" could be had in Hyderabad, AP; in and around Haji Ali, Mohammad-Ali Road, Crawford Market, Mahim all in Mumbai. Liver - "Kalaji", in grill, curry form is also available in similar places. There are other parts of the country where you'd find it - though the names are not on top of my head. Oh! Another great place was Sealdah in Kolkatta.

Black salt (Kala Namak) is a rock, mineral salt. It has various minerals, sulphur, iron amongst them. Rock salt mines are predominently in Pakistan and maybe Afganistan. It is a major ingredient in Chaat masalas. Hope this helps

You'll ate up a storm Aprehensive about the possible snafu after the parade, we did not venture to the East side and went down to ElCid instead.

Salsa and Cron chips with my Jamesons

OK, so when are you gonna rap up your tour ? I'm feeling so envious of your grand trip that it would take me a few lifetimes and multiple-jobs to afford such a culinary trip

BG (Biman Bangladesh) has a very large and successful Cargo operations, so I'm not surprised about their delivering persihable goods in time.

I gather one is called Grameen in Queens. I know know quite a bit about bengali food. I did spend some portion of my youth with the "bhadroloks" of Kolkatta. Do a search ion the past discussions on foods from Bengal in this group

I've had bottles of Rum in Jamaica that were both -They qualities do not vary much.

It is Liqueur. made by monks in the French Alps. These are acquired taste. What color did you buy ? Green ?

Do not dismiss Mexican and Central American mangoes by tasting them in NYC Mangoes are indeed varied in India, and best near their local region of cultivation. The best langdras' do not make it past UP, or whatever the region is called these days, or for the matter dusseries. The best Alphonsos past maharastra etc. etc. This is because of the distribution system forces unripe mangoes to be shipped in not so efficient ways.

Sure we care I suspect there are one or two restaurants that indeed serve from Bengal (East as well as West)

I have with effort tried to avoid talking about Coffee Shop. which also had the same attitude as LB

Recently as in ? One year ? Year 2002 ?

Wow, I have to take this one at a time No, no one is offended, and no, I did not mean South Indians in modern day NYC. In places in South India, even now, households that have servants and help, do indeed have the overnight-soaked daal and rava ground in the stone pestel - These are mostly brahmin families and well-to-do. I'd say if a few decades time the tradition and method and recepies will be forgotten and then your statement would would have a Popperian Validation I was made to understand that Bangalore has been transformed in its work-day cycle dues to a decade plus of software boom, which has hastened the changes in eating patterns very rapidly Big,Crisp Dosas I never had at homes of folks I visited in my youth - Be they Tamils,Andraits,Mysorians,Manglorians etc. I always did see them served in restaurants - More frequently so in South Indian resturants in the North, than in the South. Your knowledge and cooking talents are well known - That you performed carnatic along with MS really floors me :wow:

Many south indians would take excpetion to that - Crisp, big dosas wrapped the way Pongal and many restaurants do are nothing but tamasha. At south indian homes ,dosas are smaller and served like chapaties are served in the north - hot, of the tava, with a spread of spoonful of ghee.

Ahem ! Ahem !, a decade-plus ago, this place was nothing but bad attitude. The wait-staff were waiting for their next photo-shoot or their next ..... Has something changed since then ?

Easier still, go to Dimple (30th netween Bwy & 5th) and begin by ordering their appetisers. This is a vegetarian place and Kosher. Many indians are vegetarians, and a lot of focus is on vegetables

There are times I think it could be Mid-Levels in HKG, sometimes it is by the Beach in GIG and some days it is Recolleta in EZE.... What the heck after a few weeks, I begin to miss NYC

I passed by the place yesterday, and lo and behold, I have a very cogent overview from you I'll postpone my visit by a few months. Like new red wine, let it breathe a bit

The matjes herring without bread ? Had this when we went to Floriade2002. It is really an acquired taste you know Once it's done, it is very difficult to resist. THis first catch does go to the queen, and the popular myth @ GCOB is that the second comes over to GCOB.

Gaddi is still around, thoug Felix bar on the top floor has the buzz in the city I think Gaddi is among the better non-chinese restaurants in the city. To sugest that it is the finest in FarEast is a tad bit much

Nope !! I just consume I would say that Kaanji is made of beets, carrots, spices and other stuff and fermented in the winter sun.