cassady

If you know Indian cuisines, thNeelam Batra's 1,000 Indian Recipes is excellent, although it tends toward more South Indian preparations... Although I was suspicious of the name, Lord Krishna's Cuisine turned out to be very useful and well done. If you don't already know the tastes and ways of Indian cooking well, Julie Sahni's Classic Indian Cooking is a good start. cass

I used to live in Delhi... Some suggestions: Karim's. There's one in Nizamuddin, and the original by the Jama Masjid (big mosque). It's not easy to find -- just ask someone. And be sure whatever meat you order, you also order the dal makhani (lentils). Mmmm. Karim's isn't expensive, nor fancy, but is where folks who know eat. This is, IMHO, a must visit kinda place. Bukhara and Chor Bizarre are both good, safe, (somewhat expensive, but worth it) bets; Sagar, in Defense Colony, for South Indian food. Again, not fancy, and you may have to wait on a long line -- but it's worth it. Colonel's Kababs is a pretty good bet while you're in Defense Colony. The cafeteria ("canteen") at the Andhra Pradesh Bank, somewhere near Man Singh road, is another place whose popularity with locals is totally justified. Amazing Andhra cuisine (totally vegetarian, if memory serves correctly). It's cafeteria style, and cheap. Most taxi drivers can find it for you. It's been a few years since I was last in Agra, but I don't remember anything notable about places to eat. Sorry! cassady

Chad, Thanks so much for all of your work. Your book is speeding along its way to my house -- but I wondered if you (or someone else) would answer a question. You said, in an earlier post, The Glestain has an unusual convex front and nearly flat back bevel. How would you sharpen this to retain its factory-created bevel? I have no problem with the Korin suggested two-penny three-penny method on other Japanese knives -- but the edge on the Glestain is pretty different. Is this a place to use sandpaper on the mousepad (for the convex front)? Thanks again for your wonderful posts, cassady

Just a note on the various types of Kashmiri tea: as I understand it (and I lived in Srinagar for quite some time), there are several: kahwa: sometimes pronounced kehwah. This is the one that sometimes includes saffron. It is usually translucent, brewed with green tea leaves (although the more saffron you use, the less tea one puts in). Orange to reddish orange in color. Can include dried fruits, and usually includes almonds and green cardamom. I heard what is probably an apocryphal story about it having to include twelve things, based on what is surely a faulty persian etymology. nun chai: nun means salt, and this is the famous salty tea of kashmir. It's pink, because the green tea leaves react with a pinch of baking powder. It's served, not surprisingly, with salt rather than sugar (which may sound gross, but is really tasty and healthy in high altitudes). In Rawalpindi, near Islamabad, in Pakistan, they sometimes make a similar brew, but use sugar. That is, perhaps not surprisingly, called Pindi chai (although I had it served to me a week ago in NYC as Kashmiri chai by someone from Islamabad... who said that more people here have heard of Kashmiri chai, so he uses that name). Anyway, it can contain almonds, no saffron, and many Kashmiris like to crumble or dip local bread into it and eat that for breakfast. More than you probably wanted to know, I am sure. best, cassady

Regarding Buffalo / Western NY -- IMHO, Tsunami is one of the best places in town. Unfortunately, the chef was in a motorcycle accident some time ago, and lost a leg. I have heard, however, that he is back in the kitchen. I've also heard wonderful things about Rue Franklin -- also supposed to be one of the best places in town. I haven't visited there yet... but will, soon. Another place that people rave about is called Maggy's (I think). It's a lunch-only place, near Downtown. My partner loves it; I had one mediocre meal there, but it was packed, our server was way in the weeds and I hope to give it another chance soon. There's a fair amount of passable South Asian (Indian) food to be had. Tandoori's is plenty fancy, but not that much better than the place out on Sheridan Ave and Bailey or India Gate on Elmwood (They're run by the same people, I'm told). There is a little innocuous, family-run place on Delaware, I think -- the name completely eludes me right now -- which is pretty good, but sticks with North Indian / Delhi cuisine. There is nothing by means of South Indian food, which is a shame. (I should note I have lived for several years in different places in South Asia, and really miss a good dosa, which I never got the hang of making myself). Some decent Thai around (although I'm out of my area there; I just like to eat it). Saigon Bangkok and the Saigon Cafe (on Elmwood) are both pretty decent; run by the same family. I also like Jasmine Thai out on Niagara Falls Boulevard. I had a really interesting meal at Papaya on the Chippewa strip -- but that was the week after it opened, and I haven't had a chance to visit again. I recall (it was several months ago) they had an interesting, playful, Southeast Asian menu -- and a Lots of good NY-style Italian-American cuisine: Italian Villiage is one, Frank's Sunny Italy is another, and there was this little joint (the only word for it, and I mean that with the highest respect) that had a pasta fagole that knocked my vegetarian partner's socks off. Some friends brought us there -- I can't remember the name. The pizza, unfortunately, leaves much to be desired (not to start a flame war -- I grew up in NYC, and like my pizza thin and bendy). La Marina (?) on Hertel is an Italian-y seafood place. I had a few good meals there, got a bad batch of bouillabaise and haven't been back since. Fat Bob's, in Allentown, is a BBQ place has a great rep -- I haven't made it down there yet. I tried something from their stall at the Elmwood Street Festival, and will reserve my opinion until I visit. Gabriel's Gate, also in Allentown, has great burgers. Brodo is a new funky little place next to Spot, a great independent coffee shop. Brodo has a somewhat whimsical menu, and really great soups (they offer a 'flight' of three soups, which is generally worth trying). Allen St. Hardware, a new place started by the guy who helped to revive Chippewa St., is a decent place festooned with local art and a small, but well-done menu. I went there a few days ago (before the big storm) and had wonderful braised lamb. Small, but well-chosen wine list. I've had a few good Euro-inspired meals at the Left Bank, off of Richmond Ave. I also enjoy telling whoever I'm eating with about the mob hit that took place right outside. Schwabl's is about as classic Buffalo cuisine as you can get. It's worth a visit for the Beef on Weck, which is more famous locally than wings. Western-NY-meets-Central-European-cuisine. Probably a lot like many local folks' grandmas' food. I did my PhD at Syracuse -- so was unable to visit a lot of the high-end places, and left just when Armory Square was coming around well. I had a quite memorable meal at Pasquale's once, and the Dinosaur was always fun. Sorry for the rambling lack of organization, and the lack of specific details... I'll pay more attention to specific menu choices in the future and report back! cass

Thanks, all! cass

Here's my question: I pull three or four shots of expresso a night from an older *$'s rebranded Saeco machine (while I save up for an Andreja Premium). I generally turn it off when I'm done, then turn it back on when I want another. Using temperature surfing, I can usually pull a decent shot -- but would it matter if I just left it on? It would be on for about five hours every night. I'm not worried about electricity, just wear and tear on the machine. Thanks for your help, cass

Lotus Root is also popular in Kashmiri cuisine (which is as different from Northern Indian cuisine as Provencal is from French). It's cooked in many ways; my fave is cooked in a yogurt sauce called 'yakhni.' It's called 'nadur' or 'nadru' in Kashmiri; recipes can be found on the web. best, cass

Kashmiris make their Kahwa (tea) spiced with saffron. It is sheer heaven: In a saucepan: Lightly roast a half stick of cinnamon. When toasty and fragrant, add a few cups of water (say, four), and add a pinch of saffron threads (which you can lightly toast beforehand). Cover and let steep until the water is fragrant and saffron-colored. Add two teaspoons of GREEN (not black) tea (roughly 1/2 tbsp per cup), two or three crushed cardamom pods (green) per cup and reheat the water (if it needs it). You can add sugar at this point (the traditional way)-- or wait and let folks do it themselves. Do not boil, so as to not oversteep the green tea. Many folks add the cinnamon, green tea and saffron to the cold water and bring it up to a boil -- but I find that oversteeps the green tea, and makes it somewhat bitter. It is traditionally served in preheated cups with crushed almonds and green cardamom. It is considered a kind of Kashmiri chicken soup -- great for colds! cass

I agree with BarbaraY, above -- I suspect it was a reaction of the time, the high temperature and the cast iron. Unless you are using a ceramic coated cast iron, it is treated with oil or some lipid, whether by the user or nowadays at the factory. It sounds like the fat leached out into your stock. Use a coated cast iron pot, or better, stainless steel. Best, cass