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rummate

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  1. I have seen a banner proclaiming 'Chinese Bhel' in Hyderabad Didnt have the courage to try this but maybe next time i will.
  2. I have been there for an year so can advice you something: Sri lankan ethnic food is available in many places from street side eateries selling kottu rotis to big dining places like Raja Bojun (opp. Crescat on Galle road.). Try the food courts inside Crescat too. Dont forget to sample the Lamprais while in SL. Mind you SL food is not for the faint hearted. Big hotels will have a sri lankan restaurant. Try the local biriyani (called Buriyani) Couple of Chinese and Japanese restaurants are there in Galle Road too and in Duplication road (some with karaoke bars). For the ultimate grill-steak visi
  3. I have been there for an year so can advice you something: Sri lankan ethnic food is available in many places from street side eateries selling kottu rotis to big dining places like Raja Bojun (opp. Crescat on Galle road.). Try the food courts inside Crescat too. Dont forget to sample the Lamprais while in SL. Mind you SL food is not for the faint hearted. Big hotels will have a sri lankan restaurant. Try the local biriyani (called Buriyani) Couple of Chinese and Japanese restaurants are there in Galle Road too and in Duplication road (some with karaoke bars). For the ultimate grill-steak visi
  4. Fusing Indian flavours with the Chinese is happenning , and nowhere its better felt than in Kolkata. The city has been hooked on to the chilli chickens and the chicken chowmeins which bears little resemblance to the ones found in China. I guess the Gobi Manchurian (from the south) is a heavily mutated recipe and if you look closely you will find the Punjabi influence coming out of the chineses dishes served in Delhi.
  5. In Bengal we get a drink called Neera, made from the palm tree . I too claim this as an original Indian drink.Maybe Bong or Mongo or Gautam has some more on this.
  6. The lack of kasundi in my daily meal is making me more paranoid about it. Here is another variety of it . Never new kasundi existed beyond Bengal Gujarati Kasundi Ingredients -1 tb Mild vegetable oil -1/2 ts Mustard seeds -1 1/2 tb Slivered garlic -1/2 ts Turmeric 1 ts Cayenne pepper -1/2 ts Salt 5 md Ripe tomatoes, blanched, -peeled, chopped -1/4 c Distilled white vinegar Method Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minute
  7. Scott- I use a bit of color for mine. Its only a drop or two.. perhaps I am too big of a risk taker I owe you a recipe my dear and you will have an authentic one on Monday. i am working on a speech on modern Indian cooking that i get to deliver at the French Embassy on Sat.. I am nervous.. please send positive vibes my way. Hey Monica, Dont get nervous. With ur kind of knowledge and hold on Indian cooking i am confident the speech would set the forum ablaze. All the best and god bless.
  8. Biscuits remind me of some delicious ones made by the Jewish bakery in Calcutta called Nahoum.They also sold some handmade chocolates . I donot remember the names.Anybody out there can throw some light?
  9. While surfing on the net i fished a very unsual recipe.Either i do not know my Maccher Jhol or the shark is really a bengali.Would the Doctor or Bong investigate? Bengali Shark Kebabs Ingredients 450g (1lb) shark steaks 2 cloves garlic 1/2 inch piece root ginger 1 small onion, peeled 1 red chilli 150g (5oz) natural yoghurt salt to taste 1 teaspoon turmeric 2 teaspoons garam masala Method Cut the fish into 2.5cm (1 inch) cubes. Wash, drain and dry them. Liquidize all the remaining ingredients, to form a marinade paste. Marinade the cubes for approximately 2 hours. Thread the fish o
  10. Bong - this discussion on biriyani and pulao urges me to quote a very interesting anecdote by a leading bengali goumet of the name Pratap Kumar Ray:- "The difference between biriyani and pulao is the same as the difference between an aristocrat refined(bonedi) and a wealthy man(borolok)" You can put too much of stuff in pulao but a simple biriyani is always more heavenly.
  11. Recipe for Kashundi - the Bengali Mustard Sauce. somewhere from the net. 5 oz Fresh hot red chiles 1 tb Mustard seeds 4 Garlic cloves, peeled 1 sm Green mango, peeled, -shredded 1 pn Salt, or to taste This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's great in sandwiches, too. Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup. We bengalis relish this sauce with chicken cutlets or ch
  12. Bong - I guess loochi is kinda unique in this world.U must shed some light and yes 'kalojire-aloo' is 'phataphati'(deadly)
  13. Questionable relevance??...Do you know how much relevance foreign influence has on the indian cusine?Then we have to stop DISCUSSING about Kababs & Chicken Cafreal coz that have foreign influence. Somebody can vouch for me?
  14. Folks, There's a restaurant called La Porte des Indes in London, which says it serves IndoFrench Cuisine .Here's something i picked from the net. Set up in February 1996, with Mody as executive chef and his wife Sherin Alexander as manager, the 350-seat La Porte specialises in Indo-French cuisine. Mody explains that, like the Portuguese in Goa, the French controlled a few small areas of India. In Pondicherry in the west, the French influence can still be seen: a French Creole population; some crumbling examples of French architecture; dishes with a "French twist". Ab Bolo!
  15. Couldnt help barging in on this... Long live 'Paurooti and jhola gur'. More ethereal than chocolate.Perhaps Mongo can shed some light on it. rummate
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