Episure

You can sweeten the milk with jaggery before setting it. Right now I am experimenting with fruits and fruit purees, will let you all know what worked and failed.

How?

Will he eat chicken?

Dhokla ka dhoka There is a also a paneer dhokla and a kraft cheese dhokla. The eno fruit salt is just a handy acid-alkali mix for the housewife who has unexpected guests.

!!!!No Doc, even my Mom still instructs the maid- " Kanda acchi tarah fry karna" But then she too is not aspiring to be a cookbook writer.

Rushina, What I dont want in Cookbooks is statements like: "cut onions nicely" "fry masalas till smell comes" I am sure there are other howlers that the others will recount.

Were you ( and the white man ) there at the time that the waiters would bring an Ewer and a Basin for washing hands? I think they have stopped this facility now.

Absolutely!

How is that?

I'm afraid I havent eaten at ammas and have only referred to it's menu. The others may be able to comment. I think Ammas has smartly balanced it's menu to please everyone.

By proliferation I meant the Occident especially Europe and US in the short term. I realise there are many serious cuisine enthusiasts who can brave authentic cuisine but for every one there are hundreds possibly thousands who feel intimidated. It is this segment that has to be targeted. Tweaked is a very subjective word that I have used and many people will fall prey to terming it fusion. Perhaps Nouvelle Indienne? This will then pave the way for real Indian cuisine. It is certain that this will happen, my concern is how to make it happen faster.

Pyewacket, Everything depends on your husband's place of work. Where is it going to be? My fashion designer/stylist/coordinator niece lives in North Bombay and when her schedule permits does food styling for me. I don't see any conflict and will ask her to contact you when you have settled in. She will connect you to the right people. I know three other food stylists but that wont work out. Expats especially as couples or families will find socialising easier in South Bombay( Breach Candy Club, Consulate parties) otherwise as Vikram says the burbs are much more fun. Could you please send me some samples of your work?

Is Indian food Hot? On a broader perspective, I think Asian foods are definitely hot and in this run up, Indian food is definitely up there. As I had posted a year ago it needs to be 'tweaked' if it's proliferation is to be accelerated. At that time I could get only Suvir to agree with me and sure enough his restaurant 'Amma' is proof. This required leap is much more complex than just reducing spice and heat levels that's why it hasnt 'arrived' yet.

Akiko, Thanks, but the others deserve the credit . I am glad you had a good time without glitches, your vivid report takes me on a flashback of Delhi. I'll be impolite and not wait for mongo_jones to respond to this: Not possible, this is a pure vegetarian restaurant The founder/owner Mr. P. Rajagopal would probably ask his staff to commit seppuku if they served you that. You probably had a spinach and a white pumpkin/gourd vegetable preparation and must have liked it so much that you imagined that the gourd pieces were fish. You missed out on mongo_jones suggestion on Nathu's sweets for the Pani Puri which every person on this planet must experience once at least. The Pani Puri i.e., not necessarily at Nathus. No harm done, you just had an overload of palate tickling experiences. Next time ask your husband to find clients in Bangalore and let me be the host.

One that has been missed out is the ubiquitous Kaju Katri which is made from Cashewnut paste, sugar and flavouring agents. I find it highly overrated and can't imagine how it's become so popular, give me roasted Cashewnuts any day.

Cafe Olympia, one of my favourite places at Colaba- Bombay used to misspell Beef Mince Cutlets as Beef means cutlets. I love the Chillia Biryani which is light and not too greasy and they have a decent caramel custard for Rs. 8 only.

Vikram, Are you aware of the big Idli factory on VP road, Khar, Bombay? They make my kind of Idlis and deliver if the quantity is large or join the crowds and pick them up from there.

It's also available in Bombay at the few shops opposite Matunga station on the Rama Nayaks side.

How?

I love ketupat too and make a version using banana leaves, rice, kewra, coconut milk, sesame oil, peanuts and red chilli flakes. The Indian puttu is similar but depends on accompaniments to spice it up.

I had posted something similar in the Humour section Titanic

Me too, I remember Lawrence road.

Out here they sell charcoal broiled or steamed bhutta kernels with salt, chilli powder and shredded raw mango.

Their PR people had invited me but I couldnt go for the launch. I have now discovered that the place is a 5 minute walk for me and I intend to try it out. From what I have heard it's supposed to be nice.

Almost all Restaurants use make Idlis using Rice Rava( fine grits) due to it's contribution to the illusion of a spongy feel. If made well, which is not very often, I prefer the traditional style that uses finely ground urad dal and rice. So I guess that would make it soft, smooth with a texture of bread and sour. I like to have it with my homemade chatni which is made the usual way but with a very large quantity of curry leaves. I prefer rasam to sambhar and sometimes will smear gunpowder chatni.