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Posts posted by Episure

  1. The return rickshaw ride indelibly inscribed the energy, perpetual motion, anarchy and cacophony of Varanasi on my memory.

    Well said :laugh:

    These rickshaw drivers are always trying to outdo the stunts and skills of Evel Knievel. I dont think you will forget that experience in a hurry. :smile:

  2. I make these in a covered wok over a period of 2 hours on low heat. As suggested above it is the low heat that breaks the connective tissue and these are impossible to overcook. :smile:

    Nalli Korma


  3. My Karma -Indian Bistro

    Most of the food is first-rate, in fact. Tikki, three silken potato pancakes the size of biscuits, are served with yogurt and a bowl of perfectly cooked, fresh chickpeas so fine they might have deserved top billing (and at $5.95, the dish is surprisingly substantial). Biryani is often tossed off as not much more than a tricked-out pilaf, but even the vegetarian version at My Karma was incredibly rich in flavors: cinnamon, cardamom, fresh coriander, mint and chili, along with whiffs of saffron, a dash of jaggery and raisins, and perhaps rose water. (The basmati rice, both plain and flavored, is routinely excellent.)

  4. I know this is late but I think Busboy is referring to Aloo Chat.

    Just double-checked the carryout menu from my (sometimes) favorite Indian restaurant (Heritage India in Washington, DC) and can confirm that at least in that restaurant the dish is known as Aloo Tak.

    You're right, I just googled for it and Aloo Tak seems to be specific to Washington restaurants. It seems to be a creation of Chef Sudhir Seth

    His new restaurant's Menu

    His user name here is SDSeth, I've emailed him and hope he will respond to your query.

  5. Hook up with Atul Kochhar, from the Mayfair restaurant Benares, to cook some spicy Indian summer snacks

    London is currently hosting the India Now Festival – it's on right through the summer and ends in September – and it celebrates the 60th anniversary of Indian independence with a great selection of Indian art, music, fashion, film, food and theatre. So I thought it might be a good time to hook up with Atul Kochhar, from the Mayfair restaurant Benares, to cook some spicy Indian summer snacks. When I was cooking alongside Atul on the Great British Menu, he showed me how a little bit of British influence in the hands of a brilliant Indian chef can really work. He's a great guy who is really highly rated by his staff at Benares and his customers alike.


    Coorgi mince puffs (from Karnataka province )

    Deep fried prawns coated with vermicelli (Jhinga Til Tinka)

    Crab salad with coconut and curry leaves (Salada de caranguejos)

    Kumquat chutney (Chote Santrae ki)

    Crispy fried John Dory with cucumber salad, crushed peas and grilled tomato chutney

    Chickpea, mango and coconut salad (sundal)

    Hara kebab

  6. I would turn the oven up to 375 (at least) and bake the chicken on either a broiler pan or on a rack that's been put on your jelly roll pan. You need to raise the chicken out of it's own juices to get a nice crust. Still look good, tho.  :smile:

    petite tête de chou's advice is spot on.

    Additionally use drained thick yoghurt.

    Restaurants use red colour powders. If you really want that colour I would advocate adding some carrot puree.

  7. I agree with what Edward said.

    Sorry for the delay in replying, It's been some time I dug around for places to eat authentic food in Jaipur. From what I can remember and after cross checking with my friends there:

    Jai Ambe next to sindhi camp

    Sharma Dhaba near Viswhakarma Industrial estate on the Bikaner road

    Rawat Sweets near Polo Victory cinema

    Ask around for directions. Have fun.

  8. Careful Hands Forging Tandoori
    HAVE you ever held your hand over a tandoor at full blast? It’s no fun at all. The tandoor, the top-loading oven from which a whole subcuisine of Indian food springs, gets superhot: at Earthen Oven, on the Upper West Side, Durga Prasad’s tandoor reaches 700 degrees. ...The lamb chops luxuriate in a bath of yogurt, garlic, ginger, ground cashews and spices for more than a day before they are skewered and plunged into the tandoor. Order them medium-rare and marvel at the precision. The center of the chop is ideally tender, moist and pink while the marinade outside is cooked into a silky cloak that’s one with the meat itself. The scant flesh running the length of the rib is transformed into charred lamb candy, the bones begging to be gnawed clean.
  9. Can't add much to v.gautam's excellent dissertation except admit that I have learnt a lot from this topic.

    As he says, terroir plays an important role in defining the organoleptic properties and in that respect I find Ghee from the dairy farms of Coimbatore(Southern India) to be different and aromatic. Ghee from the Belgaum(Maharashtra/Karnataka) area is quite famous but I prefer the former. I'm not sure what process they follow, though.

    I have witnessed the cultured cream-ghee method only at an artisanal dairy near Bombay run by a husband-wife team. I had forgotten about it until I read Gautam's reference and was able to connect to the different (and rare! ) procedure.

    I usually make food in the normal way but cut back on prescribed oil quantities and instead add a little Ghee before serving. Sometimes I spray a little warmed Ghee using an oil mister.

  10. Apparently the flexible four layer retort packaging is quite stable and has a shelf life of 12 months at ambient temperature. I find them quite useful if you have unannounced guests and works out more economical than ordering a takeaway. I just put the pouches in boiling water and serve.

    I wont mention any brand names but here are some that I have tried:

    Kerala style Seer fish Moilee, Mackerel, Sardines, Mussels and Prawns.

    Goan Pomfret Curry.

    Punjabi style Chana Masala, Yellow Dal, Palak Paneer and Dal Makhani.

    I dont think one can make out the difference between these and freshly made versions.

    There were some Biryanis which I didnt like at all.

  11. Frozen Indian foods catch on in US

    General Mills, a long time player in the international market, began offering frozen Indian flatbreads with the familiar Pillsbury Doughboy on the wrappers four years ago. Its whole-wheat roti, puffy naan, and flaky parathas are available plain or stuffed with paneer, cauliflower, or other fillings. They cook in just a couple of minutes on a hot frying pan or griddle and, at only $1 to $3 for a package of four to six, they're an easy way to round out a meal or provide appetizers for a hungry crowd.
    In Indian grocery stores throughout the Greater Boston area, heat-and-eat treats like samosas and spicy vegetable curries crowd the freezer cases along with pre-fried chunks of paneer, a soft Indian cheese used in many vegetarian dishes, and ice creams in flavors that are popular among Indians such as mango and pistachio. Most conventional grocery stores have a few jars of pre-mixed spice paste or simmer sauces from UK-based Pataks in their ethnic-food aisles, and Trader Joe's carries a wide variety of its own vacuum-sealed curries and condiments.

    So, have you all tried any of these?

  12. Indian in Connecticut

    5 PLACES FOR ...

    Indian Fire!

    July 11, 2006

    By DON STACOM, Courant Staff Writer

    There are times when "hot and spicy" simply isn't enough, when even a Szechuan beef or a habanero-laden Mexican chili won't give enough sizzle.

    Clearing out those sinuses and torching the throat calls for genuine firepower. It's a job for something Indian - a searing vindaloo or some incendiary curry dish


    4 Orange St., New Haven

    (203) 777-1177

    Chicken jalfraize, $17

    This light, vibrant entrée is big on red chili peppers, tomato and onion, along with roasted coriander, cumin seeds, sliced ginger, a dash of cinnamon – and more. Order this "hot" and you get a meal packing serious fire, but individual flavors stand strong.

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