foodietraveler

I know rich friends that would be happy to take a culinary trip with Suvir Saran. And I can then enjoy the trip vicariously. He has changed the way Americans think of our food. A friend gifted me a copy of Methome Magazine with several pages about him and his recipes. The dishes were amazing (made me cook Indian food at home) and the photography just so fresh, I could not believe our food could look so good. The recipes were also real, home type and easy. It made me order the book and also Monica Bhides. They are supposed to arrive tomorrow. Do Ellen Shapiro and Suvir Saran give food related tours of India? Information on that?

Where can I buy sheet gelatin? Online? Thanks!

Very interesting topic. I shall work on the several books I recently added to my library. Two happen to be Indian. And both from stars of this forum. Watch out for my findings.

Bought Monica Bhide's Everything Indian and Suvir Saran's Indian Home Cooking today. More later, when books get delivered.

How do you roast your eggplants? I do them over the flame. And it makes a great difference. Your friend is right... Very messy though.

I've tried it...it's very good! For vegetarian, I would just leave out the eggs and substitute the shrimp for some deep fried tofu cubes. For the fish sauce, substitute in vegetarian fish sauce (available at many asian supermarkets). I think it's called Nuoc Mam Chay? When I was vegetarian, I would make pad thai with these substitutions and it was still very good. If you eat eggs though, I would recommend keeping it in, as it adds a lot of flavor. What does vegetarian fish sauce have? And what does it taste like? Would it not defeat the purpose of the sauce to have it be non-fish based? Or is the same flavor achieved using something else, maybe gluten from soy... Wondering.

How do they differ? Where can one mail order Gelatin sheets? Thanks everyone.