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Posts posted by Episure
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Translated
Chowmein, Italy(probably Idli), Egg Roll and Pepsi in the background.
That's a fine example of Globalisation
OTOH he seems too be making only samosas, pakoras and kachoris.
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docsconz,
An excellent trip report, looks like you had a good time.
What was your impression of the food's chilli hotness ?
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You could also ask the advice of our forum moderator Episure, about Bangalore restaurants.
Just wanted to clarify that I am not the forum moderator here. Never was.
Augustine, please bear in mind that more than half of Goa's restaurants close down their shutters for the monsoon season - June - Sept.
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Thanks eipi10 and Prasantrin,
You like the ones with rock candy/sugar?
There's another version with a pistachio in the center. I like them with a single strand of saffron.
You should try making them from this:
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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.
Nalli Korma
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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.)
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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.
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I know this is late but I think Busboy is referring to Aloo Chat.
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Oh, so you were the other guy taking pictures also.
Pani Puri - probably the world's first example of molecular gastronomy
Pani Poori is the king of chaat.My recent pani poori binge in Bandra is chronicled in "Liquid Lunch" at www.memestream.org.
mbjesq
www.memestream.org
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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.
Recipes:
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
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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.
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.
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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.
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Careful Hands Forging TandooriHAVE 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.
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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.
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Indian Restaurant Rasika makes it to Esquire magazine's 2006 list of the 20 best new restaurants across America.Vikram Sunderam came to America from Bombay about a year ago, bringing his culinary skills to Rasika, a new Indian restaurant in Washington with a modern edge. He wasn't expecting an accolade from a national magazine. But he got one anyway
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Nice work, OB1
Keep a pail of water to wet your arms before lowering them inside, that should make your task easier.
What was the weight of the Lechal ?
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Imli - the Indian word for Tamarind.
and
Chou Romanesco
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Here is somebody else's experience with a Tandoor.
A world-weary Chicago Transit Authority bus driver transported my steel drum home from the hardware store without batting an eye. Friends and family helped me lug mortar mix and cut the vent. Every Saturday afternoon for four weeks, I lined the barrel - and the basement floor - with cement. -
The other day I tried to play with my date but it just sat there on the kitchen counter... sweet, glistening and brown.
Tossing up peanuts and trying to catch them in the mouth is more practical.
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No first hand experience with babies but Ragi/Finger Millet porridge is the norm in South India.
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New from Amazon's Gourmet Food section
Mail Lard
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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.
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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?
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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
Thali4 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.
A Culinary Journey in India
in India: Dining
Posted · Edited by Episure (log)
Well said
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.