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Raj Banerjee

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    Kensington, London
  1. No Claudia Roden's Book of Middle Eastern Food?
  2. Many thanks, will have another look! Sorry I didnt get a chance to check this again yesterday. Cheers...yummy toast here I come! Raj
  3. Hey, I remember having this stuff on perfect, slightly sweet, toasted bread while in Singapore and Malaysia, and was wondering if anyone out there knew if/where this could be purchased in London? I certainly don't recall seeing it Loon Fung or any of the Chinatown groceries, but I might be wrong... Any help would be most gratefully appreciated! Many thanks Raj
  4. Sadly, I would have to concur with everything that Bertie said, particularly about the service. Although I must admit, we werent treated at all rudely, but the inefficiencies and icompetencies were certainly evident on the Sunday lunchtime we visited (party of 8, sat by the river in the corner, slightly squashed table). There were waiters making lots of noise, waiters being instructed noisily, waiters being berated noisily, waiters dropping cutlery noisily...the roast duck was brought out, breasts served, confit withheld, as usual, until asked for... I agree, its just such a nice place to go
  5. Greetings, To add my tuppence to the general discussion, whilst I agree with most of what has been said regarding pairing Indian food with wine...the honest answer has to be that, in general, wine simply doesnt work with Indian food. Neither does beer, not from the point of view of matching tastes. The synergy between wine and food is complex and multi-faceted. Ppl far smarter than me can get into discussions ranging from "if it grows together, it grows together" to comparing GC-MS profiles of different wines and therefore what foods they are likely to pair with on a chemical-matching level.
  6. Hello I think that photos are not necessarily a pre-requisite for a great cookbook, but it does very much depend on the nature or theme of the book. Some of my favourite books have no pictures (Richard Olney, Elizabeth David) and some only very few pictures (Nose to Tail Eating). But then again, as I said, it depends. Restaurant cookbooks, where plating is inherent to successfully recreating the dish, definitely "sell" themselves on the pornographic and instructional/aspirational qualities of the food photography. Then again there are other books where the food photography is just to demonstra
  7. Typical Indian (if there is such a thing!) breakfasts aren't usually of the sweet variety either, tho an Indian sweet may well be taken after the savoury, and whether you're vegetarian or not, breakfast tends to be a vegetarian meal. However, in terms of the other ingredients taken at breakfast time, they don't differ very much from meals at other times of the day. In Kolkata, typical breakfasts are things like hing-er kachori and aloor dom - fried flat doughbreads flavoured with asafoetida with potato curry thats flavoured with yoghurt. But equally you may have aloo paratha (another type of f
  8. Thanks for your input, Chihiro...so her books do demonstrate (roughly) what gets cooked in an average household...thanks for that, might give it another look! Cheers, Raj
  9. Add another vote in favour of Shizuo Tsuji's, and even tho this thread seems to be done with, I thought I would also try asking if anyone has any thoughts/opinions etc to do with Harumi Kurihara. I know that her first book one an international cookbook award (Harumi's Japanese Cooking) and her second book (obviously I am referring to her English language books) focusses more on Japanese Home Cooking. In England she is apparently referred to as Japan's Delia Smith. Whilst I am a Delia Smith fan, I wouldnt necessarily buy or use her recipe books! I love Tsuji and Washoku by Andoh, but would l
  10. I am inclined to disagree. Chinese food in london is generally dismal. Hakkasan is excellent, no doubt, but it is hardly authentic dim sum, and I do not consider such a trendy restaurant to be a great place to get dim-sum generally. I'm from Vancouver in Canada, and we have an enormous ex-pat HK community. The food there is widely considered to be as good as HK because many of the top chefs moved there from HK prior to the handover. London chinese/dim sum isn't nearly as good as Vancouver, and Vancouver isn't as good as the best in HK. That being said, for good cheap diner-style chinese
  11. Simple Indian by Atul Kochar fantastic book since it teaches the subtleties of indian spices rather than the heavy handed approach found in a lot of indian cookbooks. the recipes span a lot of indian regions, whilst not being in any way watered down for western palates. khazana of indian recipes by sanjeev kapoor as mentioned, he is an indian tv chef. the dishes are all properly indian tasting, but definitely spiced to an indian palate. if u like indian style chinese food, his chinese cookbook is also fantastic! happy cooking raj
  12. Thank you all so very much for your timely and astute recommendations. Organisation is in the process, I am away in Holland for a couple of days now. It seems like an almost thankless task, but I have put forward my suggestions and we'll see what happens! Thanks again folks, much appreciated. Raj
  13. Thanks for the responses thus far. I should clarify a couple of details for you; It is £60 per head for food, and a seperate budget for wine/alcohol, which will be roughly £60-80 per head. I probably should mention that this is a corporate event, and the main partner is very fussy and is more accustomed to michelin-starred food and service. I know that when organising a dinner for so many people you're bound to make a couple of them unhappy with your choice. The main problem I have found so far calling up restaurants, and it is a most understandable problem, is accommodating 3 dish choic
  14. I need to book a private dining room for up to 40 people in London (preferably somewhere in the West End/Mayfair area). The food has to be good, of course, but more than that I need to have a menu with at least (as a minimum) 3 dishes per course for 3 courses. The room has to be completely private, the service and wine list have to be decent at the least. Price per person could be anything up to £60. Anyone got any ideas or recommendations????
  15. The Calcutta Cookbook by Minakshi Das Gupta I love this book, altho I may be biased cos I am Bengali, but this book explains the cuisine's relationship to the people that made it/eat it so well, whilst including the recipes to go along with them. The recipes are good, and the book is perfect reading for when I miss Calcutta. I didnt grow up in Calcutta, so even from that point of view, this book helps me understand my own food culture if you like. Also love Simple French Food by Richard Olney, and Japanese Cooking: A Simple Art by Tsuji and Thai Food by David Thompson and HFW Meat Cookbook. I
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