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Posts posted by Episure

  1. Monica's article in the Economic Times of India

    Restaurant critics, food writers and the general public have all offered their views for many years on what Indian food means to them. Debates have been held, dinner parties have been ruined and many a food writer has been rebuked for his/her opinion on authentic Indian versus fusion Indian.

    Then of course, there is the evergreen debate on what the future holds for Indian cuisine abroad – is it hot now? Where will it be in 10 years, asks Monica Bhide.

    After cooking for three years in America's food hub, Floyd met a chef who shared his passion for infusing top-notch ingredients with exotic flavors. Gray Kunz, chef of New York's venerable Lespinasse and the man Floyd credits as his mentor, welcomed the newcomer's ideas.

    Floyd rose from chef de partie to executive sous chef during his five years at the world-famous restaurant. "When I arrived at Lespinasse, there were only four Indian spices in the cabinet," he recalls. "When I left, we had incorporated over twenty-five." Bon Appetit named Floyd as one of ‘The Innovators’ in its 2003 Annual Restaurant Edition.

    Some examples of what is served at IndeBlue - A few examples among the 20 selections offered at Inde Bleu as first, second, or third courses include petite Provençal naan with sundried tomato chutney; wild mushroom dosa (crispy Indian crêpe) with a bleu cheese gratin and white truffle oil; scallops scented with cumin on a bed of braised chicory; and veal-stuffed gnocchi served with chanterelles and infused with a fenugreek-chardonnay sauce.

  2. Hmmm...25%...well you cook one side without letting the spots appear and then flip it over and cook further till the spots start appearing. Then fast flip directly on a flame to your level of doneness. The chapati in the picture cooked( both sides for another 10 seconds before plopping on my plate for lunch. The aroma of a broiling chapati permeates the house and sets off a pavlovian reflex, bringing about a sense of urgency to finish current tasks and come to the table.

    I need a rap me on my knuckles but there is no other way to describe this. :laugh:

    A phulka is a puffed up chapati/roti.

    A roti may be a tandoori roti.

    A tandoori roti is never a chapati.

    A phulka/chapati is almost always made from wholewheat flour.

    Then there are the parathas/parottas/paranthas.

    Reason enough for you to visit India again? :biggrin:

  3. India Garden & Grill at Richmond VA

    Heavily influenced by the cuisine of Bombay, a city known for straddling the country's north-south culinary border, the menu ranges from first-timer favorites, such as tandoori chicken ($13.95), to more unique dishes, such as kadai goat masala ($16.95), goat marinated and cooked in an Indian wok (kadai) with mint sauce. Special South Indian, Bombay and Indo-Chinese menu sections offer more variety.

  4. There is also another type we get with a tumeric type root, but it is white and crunchy and has quite a different flavour, reminds me more of radishes, that also tastes great in pickles but I don't know what its called in english, in gujarati it is called 'Amba Aradh'.

    Zedoary, I love it too.

  5. But your best bet is really just trusting yourself in Episure's hands.

    And maybe taste from his stash of single malts :laugh:

    I just went through Tweaked's site, he seems to be a serious beer enthusiast. And he is into fine dining.

  6. Going to Bangalore, What should I look for???

    Why, me of course! :laugh:

    The USD will take you a long way:

    1 $ for a meal like a Thali.

    5 - 10 $ in an upmarket restaurant.

    20 $ for a sunday lunch buffet with champagne/cocktails at a luxury hotel.

  7. Monica Bhide in NY Times As Cash Flows In, India Goes Out to Eat

    As India has opened its doors to foreign trade, millions of its people have found themselves with more lucrative jobs, less free time and greater exposure to foreign influences. In the process, what they eat and the way they eat have changed.
    Rashmi Uday Singh, Mumbai's best-known food critic, said the restaurant terrain has been transformed since she began writing reviews 23 years ago.

    "For instance," she said, "Mumbai has recently seen the opening of a spate of new Japanese sushi bars like Tiffin at the Oberoi hotel, a lounge that serves sushi and Indian side by side. Sushi was virtually unheard of in the past." Restaurants serving Korean, Moroccan, Malaysian, Indonesian, Italian, Lebanese, Burmese and Mongolian food have also opened recently in Mumbai.

  8. Thanks for the info, I was actually hoping that your method may have been an improvement. Nevertheless in the pursuit of kitchen science, I shall try both methods when I am next making a Gujarati meal.

    Another question -What do you all call Undhiyu Papdi (Beans) in US?

  9. Monica again, this time she's been fishing around in Bombay.

    Red snapper marinated with curry leaves and steamed in banana leaves, and the chef's signature dish -- crab butter pepper garlic -- were served in copper plates lined with banana leaves. Luscious baby prawns curried in raw mangoes along with rice pancakes were adorned with fried-egg centers.

    But it was the okra pickles, bitter gourd chutney, unpolished red rice and a coconut-flavored white fish curry that brought on an urge to hug the chef. Then again, so did the tab: Generous portions for four cost around $45, including drinks.

  10. My favourites are Chickpea Chaat and the ever popular Chana Masala.

    Chickpea/Chana Chaat:

    Soak the beans overnight and then boil with cinnamon, cardamom, star anise and bayleaf. Drain and toss in tamarind/lemon juice, cumin powder, black pepper, chopped onion and coriander or parsley.

    Can be served hot or cold. On canapes, papadoms, toast points...

    The image below depicts the pre boiling stage with a small difference - I've used dried pomegranate seeds in the tea ball to provide the sour element. I'm afraid I couldn't take a picture of the final plated dish as it got wiped out rather too soon. :biggrin:


  11. ' Desi in America ' by our own Monica Bhide

    About 13 years ago, when I first moved to Washington DC, finding Indian restaurants locally was difficult; finding good Indian restaurants was close to impossible.

    The winds of change are here. Indian cuisine, it appears, is finally coming of age in Washington DC.

    Gone are the days when tandoori chicken was viewed as the national dish of India and mango lassi its national drink. Today's local Indian restaurants operated by professionally trained chefs have raised the bar on Indian cuisine.

    Introducing the Western palate to the vibrant regional tastes of India along with the legendary hospitality of Indians, they have moved Indian cuisine into the foray of fine dining. Flavors are becoming much more refined.

  12. Grease a flat tray well.Mix the fruit salt/soda with a tsp of oil to a milky solution.Add this to the batter and mix well ,but gently.


    Thanks for the recipe.

    I've always used water for this mixing so I have a couple of unfounded doubts:

    1] Wont the oil isolate the aerating agents?

    2] Wont it be easier to disperse this evenly with an aqueous solution than oil?

    Maybe I should try this before asking but I'm hoping that you may have tried both methods.

  13. Suresh, there's no fermentation at all in the milk that's used for kulfi in India? I thought I detected just a hint of yogurty taste in it.


    No fermentation at all, in fact very fresh buffalo milk is preferred because it has to undergo a long period of reduction/boiling.

    Did you find the yogurty taste in a plain or flavoured kulfi?

  14. Excellent suggestions, thanks.

    I will perform a controlled experiment this weekend cooking masoor dal three ways: without  any salt or haldi, with salt, and with haldi. I will then give samples to some people who aren't aware of the controversy and ask them to give their impressions of the texture and softness of the dal. I will report back here. We will see if age-old wisdom is correct or not!

    Susruta, do you have anything to report? I'm always interested in such matters.

  15. could it be something like balushahi, rather than til laddoo? b is dough fried at varying temperatures to cause layering in the short pastry, including a hollow center; it is then soaked in syrup.

    More than likely it is that, a hollow Balushai/Tosha.

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