anil

The many different Chaats in Delhi used to sprinkle chaat-masala which had generous doses of black(rock) salt. Also, many folks add it to jal-jeera and home made Kaanji. Black Salt, is native to Pakistan. I doubt that there were any left after the partition.

Just catching up after a long-long flight back from South Am. This is a good topic Maybe manana

Take it for what it is worth - I was told by folks who know the town that every one does decent waffles - It's the beer that the town is very passionate about. Many good B&B places serve great waffles. Let me know of mussells places that you might find in your next trip.

First time I had Inniskillin, it was reisling based. Next time it was vidal - Either it was the company I was with, but I was soooo impressed by the wine, that I was nearly floored consuming the whole bottle Ice wines are Yet-Another-Secret of Canada

OK, so how is the trip firming up ? I'd love to just pickup and go for a few days to lands yonder.

Bedford & 7th Ave. Yesterday, we were in the neighborhood, so we stopped by for radga-pattice and dahi-puri.

It's fine, since it is walking distance close to us Try whole fish with ginger and spices. Yes, you'd have to struggle with the bones. IT is a BYOB place

We are starved for new stuff, stuff

when it first opened, we went there probably the third day - Boy was it hot !!!, kind-of-burned my stomach linings. Then I re-visited it a few months back - After we had had a few doubles, and a local pub. The food seemsed milder, then I visited sober, and indeed they had toned it down. The barkeep was from Argentina - EZE, and the wait person, was from Portugal - LIS. Interesting

Oh so much passion Pick what you like, ignore what you disagree with, and visit one's that pique your interest.

Patiale walle Chawaal is what I know them as, but with not as many whole spices.

Sarong-ka-saag, has no spinach that I know of (but then what do I know, eh?). This with makai-ki-roti was what you had in winter months for lunch -- never for dinner that I know of, but then, we were visitors to up north relatives coming from Mumbai during holidays. I anyone of you'll find a place in NYC, within walking distance of public transport; and serves this let moi know :)

Try Park Avenue Liquor - 40th & Madison

Pav Bhaji has been appropriated by Mumbiakers (old Bombaites) and has become synonymous with Maharishtrians. IN Mumbai these are served in nearly every neighborhood as well as many restaurants. There is also their culinary cousins vada-Pav and Usal-Pav. These three are easily found in stalls on the platforms of the local commuter trains as well as outside big commercial areas. Pav Bhaji and friends along with chai were the staple of the officer workers in Churchgate Fort area when I used to be there. I do not recollect the Goan influence except for the pao. That too because the use of bread by Goan in their meals. PavBhaji fix can be had @ Dimple on 30th between 5th & Bwy in NYC

Suvir - Thanks for the skinny on Pondicherry. We went there twice after the movies next door. I'm waiting to see how Coconot Grove fares - Maybe it will share the fate as others.

We normally go to Dimple on Saturdays for Brunch - i.e noon-ish Expect slow service, but really fresh stuff then because they are rampingup.

Why on the India board? It's a New York restaurant. Sure, we can make a new thread, but why not on the New York board? (P.S.: I don't really have anything more to add.) :confused: I'm posting this on New York board :confused:

Pondicherry failed because it could not sustain the volume necessary. It was an Ismeal experiment because he liked food from there :)

Since you asked -- Terrible. Since they go away in the island, they thought they could do so here too My two bits. Not to say that many do like this place very much.

Never heard of Tamarind Lassi - In North India, there are two - Salted lassi and sweet. In south india, it is chaas. Mixing fruits is a very recent phenomena - i.e. mango lassi, it is a transmutation of fruit shakes.

Basmati Rice: At least two three years after harvesting is considered good. I have an Uncle and his family and an aunt and her family, who live in DehraDun, considered home of basmati rice, where people, as suvir mentioned, store sacks of rice in a dark room (Kothri)

This is not the Chef, Suvir mentioned. As I said elsewhere, time will tell how Tamarind fares.

Biryani, is like rice-plate, but not quite - One cooks meats, or vegetables along with the rice. Biryani, is a meal in itself and a standalone entree if you may..... Pilafs/Pulao are accompaniments to main dishes. The rice cooked with minimal amount of spices,condiments and flavourings. Sprinkling a handful of peas,along with cloves into rice, makes it into a simple peas-pulao :)

Pilaf, in itself is identified by many cultures in the Middle-East, as well as in Northern Africa. The two I personally know about in Africa, Egypt and Morroco. Many mediterrainean countries like Greece have pilafs as a serving. Yellow Rice pilafs mixed with seafood are well known as Paella, and not to say anything about Rice&Beans in Central America.

Robert - The place was previously a Korean BBQ. When Dimple opened, they covered the overhead exhaust, and for a long time even reused the furniture. Lack-of decor, or putting no emphasis on decor indian or otherwise and focusing on food has helped this place. It is unpretentious. Not all their dishes are top-notch, and yes ! they do have a tandoor oven inside.