Episure

I hope you guys realize that you all have unknowingly endorsed "Fusion".

Vikram, I'm glad you writers are trained to remember all these details, after so many days I've forgotten all the points. Good that we went together, udderwise this excellent reportage would not have happened. It's bhuna hard days night. PS: Read an excellent article by your Mom on railway food, latest issue Jet Airways in-flight magazine.

I mentioned earlier to Chef Vinod that I was more than a little obsessed by Dosa. Last four days in Bangalore, pursuing my quest for the perfect Dosa, I ate 11 dosas in different places. Perfect 10s. Sigh!

Chef Vinod, I am more than a little obsessed with Dosas. The dosas in Karanataka( especially the "Darshini" types) are unlike anywhere else. You cross from Karnataka to Tamil Nadu and poof... they are not the same. This is one of the oldest mysteries in my unsolved book. Have you had any experience of this?

Slippery fingers maybe - Simon is human afterall - Cannot be right all the time no ? The black Gulab jamuns are Kalakand, same thing but fried to a higher level of caramelisation. Sandesh is sweetened casein paste... well slightly more complex than it sounds.

Cow's milk has short chain casein proteins so essential for the 'silky' textured Rosogulla.

First of all kudos to Monica, Chef Vinod and his Mother. 1] Great Pictures which say it all. 2] Please don't load so many images on one page, they wont show. Split them up into 3-5 images per page. 3] Here is a tip for viewers that are facing the problem of "x user posted image": right click and select show picture to make the image load. 4] "Sprinkle water on the Idlis" before removing , I've seen this before but I've never understood how it helps. All it does is to make them soggy on the top, maybe some people would interpret that as "soft". I will take this opportunity to ask Chef Vinod or his Mom to clarify as it would put to rest one of the mysteries that lurk in my book of the unsolved. 5] I am glad to see that a traditional grater has been used as I have found out the hard way that it makes all the difference in many preparations, especially dals. This kind of grated/scraped coconut has a snowflake like structure that is something else and has a tactile caress on the tongue that regular grating wont do. In fact last week I wrote at the bottom of my post in the RAW topic "TFTP: Never trust anyone who doesn't use a traditional scraper".(TFTP = Thought for this post) So I guess you all can ask me for anything! Monica, you have the most beautiful hands I have ever seen!

Disclaimer: I've nothing to do with restaurant or it's owners. As part of my ongoing research I've been following their progress as it is a classic example of a good cuisine big budget restaurant+ PR Machinery+ Buzz( though there are many Nobu loyals who would disagree about the food part). Excerpts from various sources- -------------------------------------------------------------------------------------------------- As trendy newcomer to the Knightsbridge dining scene, Zuma wins high marks creating a harmonious offering of cuisine, crowd, and character. Prices reflect a fairly deep discount from its most direct rival, but does it aim to compete with Nobu for top Japanese in London? --------------------------------------------------------------------------------------------------London's most chic celebrity restaurant, Zuma, is going smokefree. Favoured by actors, pop stars and footballers, Zuma is to introduce its smokefree policy next week. The restaurant made the decision after taking soundings from regular patrons who include Kylie Minogue, Gwyneth Paltrow, Jodie Kidd, Sir Elton John, Westlife, Freddie Ljungberg and Guy Ritchie. "My personal opinion is we won't lose customers, but you never know what will happen," said Rainer Becker, chef and co-owner of the Knightsbridge restaurant. "If you are eating sushi or sashimi and someone is smoking at the next table, it will destroy your dining experience. Nuances of taste and aroma are far more noticeable when the air, and your taste buds, are clear of smoke." ------------------------------------------------------------------------------------------------- When Indian caterer Divia Lalvani and German chef Rainer Becker teamed up in Knightsbridge last year to create the Japanese restaurant Zuma, their hybrid enterprise quickly garnered serious buzz. Celebrated Japanese designer Takashi Sugimoto's company crafted several distinct environments: The main room separates the hurly-burly at the long granite sushi bar from the large lounge in front—where you'll spend plenty of time watching the glitterati while waiting for a spot at the first come, first served sushi bar. The wait pays off: Standouts include a wide variety of maki rolls and sushi, charcoal robata grill dishes such as rib eye steak with daikon-ponzu sauce, and Hokkaido king crab with lime. Chawan mushi dessert, with mango, papaya, and a sort of crème brûlée at the bottom, makes for a sweet finish (entrées, $11-$73). -------------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------------------- It might not quite be on the scale of the recent Goldsmith-Rothschild "merger'', but the coming together of two of the London restaurant scene's brightest young things is none the less intriguing foodies. For chocolate heir Joel Cadbury is stepping out with Divia Lalvani, the elegant multinational lass who launched the massively successful Japanese restaurant Zuma, before selling out for a seven-figure sum earlier this year.

If you like Contemporary Japanese and are going to try Nobu's, you should check out Zuma, the hottest new restaurant at Knightsbridge. Arguably better than Nobu, but then I may be biased because I'm Indian, more specifically Sindhi.(warning this is a loaded statement !)

This is worse than I thought, the virus has spread all over the world. Red Alert!

Nah, it's only when I'm alone with a green chilli+onion omelette that I'll crave it. I have a reputation as a gourmet to protect, you know. When I'm eighty and toothless I hope I'm still allowed my single malt whisky and some of the other worldly pleasures.

This does not exclude Monica, Rajsuman and all the other ladies here. Sorry.

It's not that difficult if you are slightly audacious I also used to be in the electronics industry and some more. It was my Granite biz that used to take me to Thailand's interiors, places that no tourist would ever see. After finishing a few days work and some good authentic food I would land up at Pattaya for a few days R & R. Once thai cuisine has gone to your blood, it stays. I 'd already made up my mind that the only way to get guaranteed supplies of Thai cuisine back in Bombay, would be that I'd have to make it myself. I'm was not a food pro but I'd been cooking since for friends & family for years and would watch every food show on TV. I located a restaurant which had the custom of the locals and decided to 'stake' out the place. After a few days of regularly dining there I'd made friends with the owner and started by being permitted to watch the chefs at work, the rest followed. It was quite funny, I would sit and dine like any customer and as soon as the peak hour pressure had eased off I would change and join the kitchen brigade. Subsequently I've done refresher spells wherever possible. The Thais are very friendly people and it's not difficult to become close to them. All the places where I managed to get apprenticeship were off the main road places where authentic stuff is churned. Even if you do not manage to 'study' in these small eating houses and are left with no choice but to do it the touristy way, go ahead and get the basics, and then experience the taste of the local's food. You have to go 'native'.

We all grew up with it and got out of it....you all have, havent you! I'm grown up and there is no way I'll touch the stuff again, unless...... Ok, okay, stop the beatings, I admit it... I cant help it... I absolutely must have Tomato sauce when I'm breakfasting on an Omelette. Sniff, now that it is out of my system I feel much better, thank you. Okay, all you guys stand up and confess.

The egg is still there as a binder in addition to the chana dal but I've stopped it from sponging up the oil. As a matter of fact this way the kababs come out crisp ( like aloo tikki ) as the meat patty can take more heat than the egg covering. Green chilli, garlic and mint leaves lose their zing with heat so I've shifted them to the second stage - this is what they don't teach you in Catering school. Otherwise this is not straying too much from the mainstream. I'm quite curious to know the outcome of a Turkey Shami kabab. That's a new one on me. Make sure you grind it into a fine paste otherwise it wil get burgered. Bhasin is typical of my Punjabi friends, they live life king size and have hearts to match. Like a Texan.

This is my version: Shami ka baap Cook in little water till dry: 1/2 kg Mutton keema 1 cup soaked chana dal 1 pc star anise/badian/chakriphool 1 tbsp garam masala 1 tbsp ginger paste salt to taste Cool, discard star anise and grind to a fine paste, then add: 1 cup finely chopped onion 1 tsp ajwain 1 tbsp chopped garlic chopped green chillis lots of chopped mint leaves 1 beaten egg adjust the salt Shape into balls the size of a golf ball, flatten and shallow fry till brown. If you have used lean meat this is where you can trade off by using Ghee. The classic recipe calls for the kababs to be dipped in the egg and then fried. All this does is to soak up a lot of oil and is functionally redundant.

SINGAPORE CHILLI CRAB Serves 2 as Side. One of Singapore's famous dishes. Ingredients: 1 no. (about1 Kg) Crab 4 tsp. chopped Onion 3 tsp. chopped Garlic 1 tsp. chopped Ginger Some diced Onion, Capsicum and Carrot 2 tsp. Chinese Red Chilli Paste 2 Sliced green Chillies 4 tsps. Tomato Ketchup ¼ tsp. Soya Sauce Light ¼ tsp. Ajinomoto ¼ tsp. Sugar 1 Egg ¼ tsp. brown Vinegar Oil for frying 50 gms. Corn Flour Some Chicken Stock Salt to taste Spring onion and parsley for garnish Click here to see Singapore Chilli Crab Method: All spices to be ground fine including tomatoes, onions and coconut Clean the crab and break into pieces of required size. Dust lightly with corn flour, deep fry and keep aside. Saute chopped onion, garlic and ginger in little oil. Add diced onion, capsicum and carrot and green Chillies. Add red chilli paste and tomato ketchup Add rest of the ingredients except egg and continue stir frying. Put in the fried crab and toss well. Add brown vinegar and cook for a while. Stir in the corn flour mixed with water to thicken. Add the beaten egg and toss well. Dish out on to a platter and garnish Keywords: Appetizer, Seafood, Hot and Spicy, Southeast Asian ( RG753 )

SINGAPORE CHILLI CRAB Serves 2 as Side. One of Singapore's famous dishes. Ingredients: 1 no. (about1 Kg) Crab 4 tsp. chopped Onion 3 tsp. chopped Garlic 1 tsp. chopped Ginger Some diced Onion, Capsicum and Carrot 2 tsp. Chinese Red Chilli Paste 2 Sliced green Chillies 4 tsps. Tomato Ketchup ¼ tsp. Soya Sauce Light ¼ tsp. Ajinomoto ¼ tsp. Sugar 1 Egg ¼ tsp. brown Vinegar Oil for frying 50 gms. Corn Flour Some Chicken Stock Salt to taste Spring onion and parsley for garnish Click here to see Singapore Chilli Crab Method: All spices to be ground fine including tomatoes, onions and coconut Clean the crab and break into pieces of required size. Dust lightly with corn flour, deep fry and keep aside. Saute chopped onion, garlic and ginger in little oil. Add diced onion, capsicum and carrot and green Chillies. Add red chilli paste and tomato ketchup Add rest of the ingredients except egg and continue stir frying. Put in the fried crab and toss well. Add brown vinegar and cook for a while. Stir in the corn flour mixed with water to thicken. Add the beaten egg and toss well. Dish out on to a platter and garnish Keywords: Appetizer, Seafood, Hot and Spicy, Southeast Asian ( RG753 )

If you are not a novice, your best bet would be to work in any restaurant that will have you. I convinced a off the main road Pattaya restaurant owner to let me work in his kitchen and picked up the ropes like no School would ever be able to teach.

Here are the Ramzan Pix, Vikram's lucid words will be posted shortly: Khameeri Roti Maker This is done in a steel Tandoor, not the clay one. -------------------------------------------------------------------------------------------------- The Rotis are 15 " dia and topped with black sesame seeds. They are thin and crispy. -------------------------------------------------------------------------------------------------- Bara (12 vessels) Handis dum pukht cooked slowly for 15 hours. -------------------------------------------------------------------------------------------------- A whole range of Barbecued meats. -------------------------------------------------------------------------------------------------- Another view of the same. Please note this vendor has no branches! Absolutely no branches!( He made me promise I would write this. Whatever turns him on !) -------------------------------------------------------------------------------------------------- Malpuas. These are the deep fried pancakes, so recommended by the Cardiac guys.

I make all my Poriyals al dente so I think they qualify as Raw. And they don't have to be confined to traditional vegetables, I have used Broccolli, Snowpeas, Asparagus, Purple cabbage, Zucchini......... Just lightly steam the vegetables and toss them in a little Ghee with scraped coconut and asafoetida. This is what would be termed as a warm salad. TFTP: Never trust anyone who doesnt use a traditional scraper

If you have a shop that sells Indian stuff you can ask for a Roti Maker, same thing.

Okay, it's Muqbool Shahi Murgh. Did you bake the whole stuffed chicken or pan cooked it?

QUOTE Whilst you are at it, bring some expensive wine and in return we will turn you into a curry addict. What are you planning Episure-dada? Take his wine and dump him in a khau-galli off Mohammed Ali Road for casting aspersions on eating out in Bombay? Vikram Taking a wine consultant to the Khau Gullys(roadside eating places) of Bombay may be a bit much for a guy who's only used to Botyritis. But you never know, he may turn out to be more adventurous than us.

So, how did you make the Fig Leaf dolmas?