PAYAL SHARMA

I was wondering how many ounces go in different types of drinks. For example -neat -on the rocks -martini -mixed drinks (cocktails) -cordials I am trying to control my liquor cost so any comments and tips would be greatly appreciated!

I would say go to Tabla since the food is exceptional and the service is impeccable. Devi is ok to try once but they don't change the menu very often.

In India pickles are extremely important. At the dinner table there are atleast choice of five to seven pickles. All different like mangoes sweet pickle or spicy. Also there is carrot, cauliflower, turnips, greenchilly, lime, lemon, guava all in different spices. The ladies in the house use to make pickes for the whole year in the summer since there are better ingredients available in the summer. Also after making them they use to keep it in the sun for the excess moisture to dry out so you could preserve them longer.

Hi, is anyone planning to go to Kittichai in the Thompson Hotel. Need some opinions. Thanks..

Sanjeev Kapoor is a celebrity chef in India. He has written atleast 10 books. All great. I believe he has a website you can purchase the books from. Check it out..

You can make coconut chutney with cilantro ginger and garlic . Use it as a dipping sauce or like we have it India with savory pancake topped with veggies. That's called Uttapam. It's South Indian food. Add a little yogurt as you are blending the chutney.

1/2 a gallon of milk will not yield much paneer. Start with a full gallon of milk and you'll get a usable amount. Re soft paneer: after you make and compress the paneer it will be somewhat hard. Before using in a sabzi, people usually soak it in warm water or hot milk etc. Not sure how to treat it before making sweets. Milagai My measurement is one gallon of milk and one quart of buttermilk. I believe by using buttermilk the paneer does turn out softer versus using lemon or vinegar. Also in order to make sweet you have to completely drain the water out by hanging the paneer in a cheese cloth for few hours. After that you need to knead it until it becomes extremely soft like a dough. Then you can make rasgulla, rasmalai or sandesh etc with it. ←

spicy Indian pakoras made out of mixed veggies and served with tamarind chutney and coriander chutney. Yummy snack on a cold winter night. Sit in front of the fireplace and relish it.

I have only had goat a very few times, but I really loved it. Haven't had the opportunity to cook with it, however--though I suspect I should be able to find it in a Mexican market around here somewhere. Meanwhile, for some reason I have now flashed back to this one butcher shop in Boston's Haymarket, where my roommate of the time and I were regular customers back in the 1980s. One of the wise guys who ran the shop showed us a lovely lamb carcass hanging from a hook, waiting to be cut up. "A terrible thing happened to this lamb," Wise Guy intoned. We decided to take the bait--"Okay, what happened to it?" Wise Guy: "It died." I swear that line was funnier when actually standing in the middle of a meat locker staring at a lamb carcass. In any case, the lamb was quite delicious--glad those guys went into the meat biz instead of show biz. ← You should be able to find goat in Indian or Pakistani grocery stores. You have to make sure that it is baby goat that you are buying any not older goat. The meat is much more tender then lamb but kind of messy to eat since the goat is not boneless like lamb. It won't be flavorful if it is boneless and maybe not even goat. Before cooking you need to wash it with salt water in order to clean and get rid of the smell. Marination definately helps with goat or lamb.. It make the meat tender and adds flavor.

Chops need to to be marinated in some yogurt and left alone for two days and just see how tender and delicious they are. Try it ...

What about ethnic restaurants where the menu items are written in its own language and the guests need explanation to what it is. How would you write that? Would you write the name of the item and then translation underrneath or you would word the menu item in english to simplify it. Please comment. Thanks...

If you indulge in this form of car cuisine, what are your favorites? At what mph are you likely to stop nibbling? ← Glass full of chopped fruits, luna bar, nuts and occasional slice of pizza are my favorites whilr driving. I will eat till about 50 mph then it gets difficult.

The chef is a 32 year old who is trained in Thailand's culinary school and has been cooking Indian and Thai food for about five years. He is very talented. As far as beverages go we will serve fine wines, asian inspired cocktails and also a fairly decent selection of beers from around the globe concentrating on southeast asia. Price will be mid range to upscale. Not to pricey. Decor will be contemprary with subtle influences on India and Thailand. ← Cassia sounds really nice. It sounds upscale, the kind of place to have a fine meal. Very distinctive and distinguished for no particular reason... or for corny . ThaiIn pronounced: tie in. get it? fusion? nyuk nyuk... ← Even I like Cassia. Does have a nice sound.

That's a really smart idea. I have to get my thought process going. Thanks.

I like this idea. I can't come up with a common thread though. I think "Basmati" is a Hindi word, and it is commonly associated with Thai food, but I'm not sure it's clever enough to be a name of a restaurant. But there has to be some common thread that would make a great restaurant name. ← I was thinking of the types of rices used for each cuisine, jasmine (thai) and basmati (indian) rice. Jasmati would be a fun name but the name is already owned by Ricetec for a hybrid blend of rice that they market. ← I think you are right still definately it's a interesting name.

I like this idea. I can't come up with a common thread though. I think "Basmati" is a Hindi word, and it is commonly associated with Thai food, but I'm not sure it's clever enough to be a name of a restaurant. But there has to be some common thread that would make a great restaurant name. ← I believe there is a restaurant called basmati if I am not mistaken.

You'd have to prepare yourself for about three hundred jokes and/or complaints about portion size per night! ← i AM KIND OF IMMUNED SINCE WE HAVE OWNED A RESTAURANT AND CATERING BUSINESS FOR ABOUT 8 YEARS. BUT I DON'T BELIVE IN TINY PORTIONS. IF YOU ARE CHARGING YOU HAVE TO GIVE DECENT PORTIONS. DO YOU AGREE OR NOT.

tHANKS THIS REALLY HELPS...

cUTE.......

My suggestion is : KHA means Thai = Galangal Hindi = Eat ← Kha is really interesting and also sounds short and sweet. Definately a thought. Thanks....

I really like Sanuk and Rambutan. I also prefer one word names.

The chef is a 32 year old who is trained in Thailand's culinary school and has been cooking Indian and Thai food for about five years. He is very talented. As far as beverages go we will serve fine wines, asian inspired cocktails and also a fairly decent selection of beers from around the globe concentrating on southeast asia. Price will be mid range to upscale. Not to pricey. Decor will be contemprary with subtle influences on India and Thailand.

Interesting Daniel...Continue the thought process...