Anu

It turned out well...I prepared it in the traditional style and then added coconut milk...then i layered it with strawberries and mangoes...i might try it with pineapple next time...another suggestion was to add flavored liquer...

Has anyone been to Diwan since Hemant Mathur started working there? I just read the review in the Dining out section and it sounds like he's doing a great job...even though he is sorely missed at Tamarind...The shrimp dish in particular sounds like something I had at Tamarind...Any thoughts?

I am making dinner for some friends and would like to make phirni for dessert...however I want to try something different with it...adding fruit, different flavors...Does anyone have any suggestions?

Suvir, Your dishes sound great...and deifnety would be considered "haute cuisine" by many people. In terms of Indian haute cuisine, I've noticed that there seem to be alot more restaurants in England that could be called "gourmet" Indian...that surprises me since most people in England associate Indian food with curry and New York is usually on the forefront of trends in the food industry. What do you think that potential is in New York for more restaurants like Tabla to open? I've heard that Raga is great...and its a shame that Pondicherry closed down...