Episure

Ley Lines as in Stonehenge?

Many Earl Greys use average quality Tea leaves which are masked by the Bergamot Flavour. Tetley which is now an Indian company makes an unusual Vanilla Earl Grey.

Misqut is now on my shopping list. Bhelpuri would you be kind enough to PM me your favourite Fish Curry recipe? I have bought some lovely red rice and a goan fish curry would go well with it.

I saw this too. I'm surprised nobody has cracked a joke about how he, attempting to sound like a reluctant blog virgin, actually was advertising his interest being the next to be tagged. Looks like it's off to a good start though. When I read that statement, I knew he was begging. Well there you are, mongo_jones: part enfant terrible, part angel, part boogie man to his nephews, part swami and full time ambassador of Indian cuisine. His "what does indian food mean to you?" question and it's responses are more relevant than some recently published market surveys.

Indian restaurants go the concept way

i've never thought of it this way episure but it makes a kind of sense. as you know a lot of indian dishes call for a squeeze of lime to actually be added at the table (like the bengali mushoor dal and rice). it does clarify the flavors beautifully. by the way, i want to clarify something. yesterday in two separate posts i first noted that a number of experts from the india forum were reading along, and then at the end of my longer post from the middle of the day i said i was suspicious of the narratives of experts. by this careless juxtaposition i didn't mean to say that i am suspicious of people like episure, rushina, bague25, monica (or vikram who hasn't yet checked in and bhelpuri who just did today); i am suspicious of people who set themselves up or who are set up as experts with a big e and who then become a repository of all information for a particular culture. the people i just listed, and others on the india forum such as ammini, edward, bong, rajsuman etc., are not people who set themselves up as experts in this ambitious, expansive way. they know their areas, often in incredible depth, and they're all very careful to mark the limits of their knowledge. of course they all know more than me (and i'm not being coy here or fishing for disavowals). within this group there's two people who stand out, in my opinion, as knowing the most about the widest range of indian food practices: episure and vikram. i'd urge anyone who wants to learn more about indian food to read as many of their posts (and those by the others i listed, and i know i've forgotten some key people) on the india forum as possible. Doctor Jones, Stop wasting time on being polite for errors, slurs and ommission, just blog away man, hit the keyboards. I'm selling off all my Woody Allen books and VCD copies of his earlier Films.

it is a souring agent--and a little goes a long way. it is typically added at the end of cooking--often off-heat. It's also sometimes part of a tarka (infusion of ingredients in oil), fried up before the bigger items of a dish are put in. One of the nice things about amchoor is that it doesn't add liquid like lemon juice does, so if you want a dry curry or something, amchoor may work better than lemon juice. Pan, Lemon juice in Indian cooking does more than add sourness or tang to the dish. It actually makes 'discrete' all the complex flavours of the various ingredients. Sort of like getting your speakers in Phase. This may sound too far fetched for even the pros to fathom but try it out. Make any Indian recipe and taste it before and after adding lemon/lime juice. It expands the spatial taste Stage.

mackerel is in fact a fairly popular fish in india among those indian communities that eat it. as i say that i immediately forget all the various local names for it (episure, help me out here). My side of one billion people mackerel =bangda. Not the punjabi dance which is bhangra.

Rock salt.

Elsewhere on this site mongo_jones had softly threatened to start a blog: Posted: Jun 11 2004, 04:36 PM Well he's done it now, I guess we will have to make a detour from the India forums everyday. foodblog: mongo_jones, how to lose friends and annoy people

Blog away my friend, blog away, I can hardly wait. RE: your new signature- 't.s eliot is an anagram of toilets' Here is a palindrome: Was it eliots toilet I saw

I forgot, they also refer to Non vegetarian food as : SPARE PARTS

It is possible that the restaurant serves good food but I think the author of the below mentioned howler is giving Indian cuisine a bad name.

Thanks Stephanie, I am definitely making this. It's simple and I am sure it looks beautiful and tastes good.

Bring on the Butter/Makhani chicken New report disputes commonly used statistics, cites evidence of obesity hysteria driven by pharmaceutical industry Washington, DC – As ABC News and Time magazine convene a major gathering this week to discuss the nation’s expanding waistline, rhetoric about the “obesity epidemic” has itself reached epidemic proportions. In a new report entitled “An Epidemic of Obesity Myths,” the Center for Consumer Freedom presents evidence that disputes many commonly cited statistics and presumptions driving today’s obesity hysteria. The report also exposes how the pharmaceutical industry is putting enormous resources behind research that grossly exaggerates the costs of being overweight. Citing a wide array of health, exercise and nutrition experts from Case Western Reserve University, George Washington University, the University of Virginia, and the former editor-in-chief of The New England Journal of Medicine, the report undermines oft-quoted myths including: Obesity kills 400,000 Americans a year Obesity costs the U.S. economy $117 billion per year 64 percent of Americans are overweight or obese Overeating is the primary cause of obesity Overweight individuals cannot be healthy Soda consumption causes childhood obesity The hype behind these obesity myths has become the driving force for trial lawyers who see dollar signs where the rest of us see dinner and activists who advocate radical “solutions” like zoning restrictions on restaurants and extra taxes and warning labels on certain foods. Along with today’s release of “An Epidemic of Obesity Myths,” the Center for Consumer Freedom distributed an obesity prevention kit, which provides those concerned about weight gain with plenty of common sense “warning labels” including a mirror, doggy bag, pedometer, a calorie expenditure chart and a glossary of terms. All items in the kit emphasize personal responsibility—not government intervention. It's worth taking a look at the whole enchilada

Hmmmm....... so you are now operating on 220 V. Milagai, please locate a Kal Chatti and Mann( Meen?) Chatti for me also. I went to Adam Square(Russell market) and City market but I could not find them. I also have the same trepidations for Urli bell metal. The 'refluffer'( Re Ginner?) I've always been at a loss of words to describe him, thanks for doing that. Like you, I always used to call him the toing toing wallah. Surprisingly, this instrument never made it into the music world. It is a Ektara after all. So many more tradesmen are going extinct- Baloonwallahs, Cotton candywallahs( candy floss)........ Still existing(thankfully!) are the vendors who magically materialise out of thin air and situate outside schools at intervals selling raw mango, carambola, tamarind, peanuts, bor and a variety of strange fare that defies sociological classification. Teenage pregnancy? Where are they during the rest of the day, I've often wondered. Probably selling school children DNA samples to the Martians for research. I am PM -ing my contact nos. and inviting you and your family over for dinner.

How true. There are many clones in India today but none have this 'well done' taste.

Russian Zakoosa salad is the same as Salad Olivier? If not what's a Zakoosa? Please.

Both versions above work well but if your Dad finds the taste slightly alien you might want to replace some quantity of the tofu with drained\thick yogurt. I use a ratio of roughly 40/60 silken Mori-Nu and Yogurt. I suspect he's hankering for cole slaw.

Thanks Jennifer and I know it's a wee bit late but we all wish you a Did you make anything special for your birthday?

The korean version is the same?

Many people in India buy a cooked tandoori chicken and make the gravy at home. You can make an ersatz version by oven baking the chicken using the right marinade, then insert a live coal with some butter in the cavity and cover the chicken with foil to infuse the smoke flavor.

It's a 'Revdi'( rave-dee), a kind of a sesame seed, cardamom powder and jaggery/sugar brittle, usually consumed in Indian winters.

A very big Indian wedding in the Palace of Versailles

I have been finding great joy with a Cohiba Lancero in one hand and a Lagavulin in the other. Both smoulder well.