Episure

Threatened by mongo_jones, Vikram Doctor decides to write about Mangos elsewhere.

'There's a lot more to cooking dishes of India than curry powder'... and some recipes by Julie Sahni

You might also want to add a Red chilli + Garlic chutney also. Shouldnt there be some dessert? For the rice I suggest a caramelised onion pulao with whole garam masala. It's easy to make and a lovely flavor.

Borscht I know, but thanks for adding a new word to my food vocabulary. I'll be afraid to use it unless you teach me the pronunciation. Went through your website and liked your goat boy cha cha cha.

A historic Indian restaurant in South Africa.

Huh? not talking about electrocuting the food...??? Can't eat? I lament the closeness that we all have here and yet are divided by thousands of miles.

Went through all your posts and realise that you use 110 volts. Sigh! No chance of eating your cooking.

Maida?

Am I the only one who doesnt know what is AP Flour? Explain please.

Tis the Mango season upon us here in India, I just made 10 kgs. Mango Chutney. In went sugar, aniseeds, star anise, cinnamon and whole mild red chillis.

Leading Indian restaurant Madhu’s scooped the 'Best UK Restaurant' award yesterday at the 2004 Cobra Good Curry Guide Awards.

One of the South Indian rice varietals is a very good substitute for Arborio and Carnaroli Italian risotto rice. I had it in my collection but I forgot to label or jot down where I procured it from and now I dont know where to go looking for it. Ammini, Milagai, Rajsuman.... anyone... have you all ever come across this variety if so does it have a name. A Rice by any other name will.......

A few mistakes/compromises that many people including chefs make: Not using Tandoori chicken. There is no real substitute for the smoke flavor. Not sauteing the tomato puree with the rest of the spices. Not using Ghee, Cream and Sugar apart from the Butter. No wonder people go to heaven albeit for a short stint.

'Authenticity' How right you are Doctor. As I've mentioned in the Basmati topic it is the burden of conditioning that we bear.

Madhur Jaffrey awarded for delicious cookbook

I have over 15 varieties of rice in my larder but I prefer the south varieties with my sambar and rasam. This is due to conditioning - a factor which we too easily forget in our discussions. In my case the benchmark is from eating in South Indian friends' homes and restaurant Thalis which do not use Basmati at all. So when I make Sambhar and Rasam at home, Basmati rice will throw the meal out of kilter. Conditioning is what makes it right or wrong.

Monica went to a big wedding in Delhi and survived to tell the tale in the Washington Post.

What do you mean Bangalore? Explain yourself and your location. I thought I'm the only one there. Of course this means that if you are based there, you will have to invite me home for dinner.

Rushina, Does the recipe use Kachri at all or is Mrs. Dalal referring to the same word denoting some other process. Kachri is also a general term for dehydrated and salted vegetables.

An interesting study Dr. Josiam/Prema Monteiro, I just wish that a wider sampling would have been done. Hopefully someone will sit up and recognize your pioneering efforts which in turn may lead to futher detailed studies. As an outsider who has never stepped into the US, I perhaps look at this scenario with a certain sense of objectivity, but I may be wrong. In one of my earlier posts I had mentioned on the Fusion v/s Authentic subject : I also feel that Indian cuisine needs the equivalent of chefs such as themango gang This is a very good idea and in addition to this I would strongly recommend roping in RTE food ( ready to eat/ pouch ) manufacturers. The idea being that a first timer can have an experience with Indian cuisine in the comfort of his/her own home. GOT CURRY? I eagerly await your opinion on my 'long distance' views.

Hi Rushina, What does it say in her book?

It is a small sub species from the melon family. If you cannought( ) find a recipe here is one that I had posted some time back kachri Scroll down the page to find my post. Pubescens? If allowed I'll post a pic.

It's the same thing. In crystalline form it is reflective and shines to look almost dark purple. When powdered it becomes pink and has a sulphurous heady aroma. It is also spelled Sindhi/Sindhav Namak(salt).

This Indian-French restaurant lacks spice only in its clientele New Yorker in Chennai They're slapping towelwads of dough into 500-degree clay ovens and slinging sword-lengths of chicken quarters out of them; they're netting carp out of tanks, tossing greens with chile-spiked shrimp paste in woks; they're grating cheese over pasta and sloshing salsa over tortillas.

It's a prize winner and I am sure that it's more difficult than it sounds, a pic would have definitely helped.