gingerly

Another long absent member here. I'd just like to express my gratitude to Steven Shaw for his part in creating this world of exchanges that I have enjoyed enormously. My condolences to his family and friends.

wonderful pictures and account, docsconz. the ‘mangosteen’ used in fish curries is gamboge, locally known as kudampuli.garcinia family but not mangosteen. kokum is another relative. also, upthread , i believe the coriander seed going in to the caggage is hulled urad it’s more commonly seen in the hulled , split version. adds a wonderful nutty element. for superb vegetarian recipes from the region, you don’t need to look much further than Peppertrail's cookbook!

i think they might be kantola.more about.

awww,it's a girl look at those tiny little fingers.

met him on a monday and my heart stood still, da durian run run,da durian run.. no,really-some of my best friends are durians.

mm..okra..aka 'ladies fingers'-we'll expect some tips on new nail varnish trends too Monica reading and enjoying

those are the ones!i think they're minianture Ataulfos-very nice too. (think i'll stick with 'champagne..')

Yetty? umm..kinda small-but tasty!

uh-huh

yes,there are recipes in the link.

if you have a samovar,you'll be off to a good start.kehwa/kahwa. the pink colour comes from the addition of a little baking soda.

from 'food of the western world'- . the 'owned by her majesty' seems to be somwhat fuzzy.apologies if this has been posted before

you're welcome!here's a recipe and a possible online source http://sadaf.com/store/product108.html my experience is limited to periodic dabbling, but that treatment sounds correct. the barberries i've bought in persian stores seem much darker-may just be the stock.delicious little things anyway!that is a lovely photograph. Hector,i believe sumac is rhus coriaria and barberries as grown in iran would likely be Berberis vulgaris var. asperma

those look like barberries-zereshk in persian.

my 2 bits- i suspect it's more likely iron in the clay body.

sunbathers that didn't read the ozone count for the day? oh dear

yes,i'm pretty sure they've been mentioned here(somewhere).increased output and new markets is what the report is about. this thread on 'laccha paratha' might be useful too.

coming to a store near you (with a little luck!)

in 'tandoor' by ranjit rai,he mentions- both processes usually repeated once a fortnight.khatti lassi i guess would be sour buttermilk.in southern india,claypot seasoning usually involves cooking a little rice in plenty of water(a very watery conjee).i think oil and ash is used to season pots that are used for dry/fried food. someday i hope to have a kitchen filled with clay pots and ms Wolfert's books edit:eep!the second process as indicated above should be

oh good-straight from the stables i'm guessing!lucky chickens hmm..i have a mental image of one that's morphing into the portrait of wajid ali shah in that article..

another possibility

see here.now you decide!

i guess musk is a possibility too though i think every reference to it that i've seen has been to'grains' rather than ittr.how about ambrette

keora and khus/vetiver seem to be referred to interchangeably as mitha itr so it's possibly khus.jarakush seems to be some sort of wild plant or plant part and baobeer i have no idea.is there any indication of their action,say as colouring agents?

didn't forget, spaghetttti-it could have been a huge red herring on your part