Episure

I bought Red Label tea and it's undrinkable, too much tannin. I've tried adding the tea at a low temperature also, doesnt work. It may be a bad batch.

Adam, So did you manage to get it ?

There is some move by a distillery company to manufacture 'Asha' on a commercial scale. Will keep you posted on developments. As far as the libido enhancing properties are claimed it is all Asha(Hope)!

My Bombay Bhelwallah came to Bangalore to cater at a big Marwari wedding and gifted me a 30 portions Bhel/SevPuri kit.

What do they have in common? Antonio Banderas, Melanie Griffith, Steven Speilberg, Eddie Murphy , Sultan of Brunei, Tom Cruise, Sharon Stone, Mel Gibson, Nicole Kidman, Chelsea Clinton, Robbie Williams, Naomi Campbell, Jodie Kidd, Bryan Adams, Johnny Depp, Uma Thurman, Minnie Driver, Boris Becker, Mahesh Bhupati, the King and Queen of Jordan, Prince Philip, Victoria and David Beckham, Hugh Grant, Liz Hurley, Tom Cruise, Monica Lewinsky, Rupert Murdoch, Cliff Richard.

Peculiarly most bars in Paris serve these alongwith drinks. Imagine Pernod accompanied by Kheechas.

Thanks everyone, I plucked a few and realised that they are not fully grown yet, maybe a month or so ought to do it. Anybody here has experience with an avocado tree? See pic below. In the meantime keep your ideas rolling in.

Hi Monika, Welcome to our Forums, do tell us more about yourself. You are right about the roasting of Besan in the Sindhi Curry, it's essential.

Monica, For you anything. The one in the middle is another of my favorites- Parle's Hide and Seek, it's a Chocolate Chip biscuit.

That's it, I'm moving to Belgium.

Might be Arbi/Arvi/Colocasia.

Mustard lovers, please check out andiesenji's comprehensive topic on Making Your Own Condiments: Mustard & Others, Sambals,Salsas,Chili Sauces,Ketchup,etc

My Jaws do short work of it especially if it is in a coastal Ghashi gravy. Shark = Mori.

There are somethings in life which must be held in memory. Any conscious move to reach out to them brings them down from their pedestal. As I have found out trying to redo my school foods, it's no longer the same, we've changed. Of course that's me. Take some Marie biscuits and dip them in melted chocolate and let set to become Nilgiris chcoolate covered biscuits.

You just turned down some good Protein.

I do and I am more adventurous than I should be but this recipe........Aapun ko nahi jamta hai. A little minced onion, red chilli flakes, shredded coconut and lime juice is what comes to my mind. No masalas. Served chilled on ice.

Monica's back with vengeance and thirsty for lots of posts.

I think that one is called Karvanda also. Kachri come in a salted dried form which can be deep fried. It resembles the profile of a cowrie shell, say about an inch long.

Perhaps gautam can tell us something about mustard varieties in India and their culinary relevance.

I'm just bumping up this topic since we have a senior plant expert - v. gautam on the forums now. Before he dissapears again ( I hope not) for a long time, let's lean on his knowledge.

Ah, yes I remember, he loved using asafoetida/hing.

I recently moved to my new house and there is a tree in my backyard that has started to yield fruit. Avocados! Anybody got ideas on how to use them apart from Mexican style? I can imagine them transforming into gujarati style chatni with sputtered mustard seeds, green chillis and lime juice.

There has been a resurgence in such aromatic herbs and plants due to the new found interest in aromatherapy and scented candles. Some people have set up Supercritical extraction facilities for export purposes. I shall check out the local varietals with the people at Lalbagh. Thanks!

I got the same opinion from Biren Das of KC Das. Since he had run out of his stock(end March) from Kolkata, I managed to find some labelled as Palm Jaggery at Nilgiri's supermarket. So I guess it must be Palmyra and not Date. Alas red Sindhi cows are becoming fewer now and there are just a few well meaning people who are maintaining the breed. Cross bred Holsteins are the prefered ones. Lal doi and Mishti doi is the same?

Gautam, which part of the screwpine is used/edible? The thick stalk, inner leaves or the core? Also how do I differentiate screwpine plants from so many others that look similar and grow wildly? Too many questions.