PAYAL SHARMA

I believe there is a restaurant named lemongrass grill and also coriander. I feel everybody is doing spice names and herb name like bayleaf, cardamom, turmeric etc. Don't you guys feel that to much has been done already. Please give your views..thanks

I think you will get some terrific ideas here but we need some information about what will be served and the location, etc. Then we can get our thought processes whirring to offer possibilities for you! You did come to the right place in choosing eGullet! ← We plan to serve Indian and Thai inspired cuisine for mid to upscale clientele. It will be in NYC. It will have a combination of contemparary decor with some asian influences.

Hi everybody, I just need opinions to how to name a new restaurant. Lot of restaurants these days don't reflect the type of cuisine etc in the name itself. I need some brainstroming by my fellow egulleteers for helping me find a new name for a restaurant we are going to open soon. Should the name be based on the type of cuisine or theme or location or what else...... Please help. Thanks...

Mdh has a stronger flavor and is spicier. Badshah is really good. Perfect flavor.

Welcome, Payal! Can you give us a name and a recipe? ← Here's the recipe for the walnut and pomegrenate dip. It's called muhamarah. 1 cup pomegrenate seeds. 1/4 cup walnuts 10 cloves garlic 2 teaspoon red chili powder salt to taste and aslo 1 tbsp lemon juice. blend all the ingredients with olive oil in the blender. It should have tghe texture of hummus. Serve with pita chips or any other kind of cracker or chips. Pomegranate chutney Here's the recipe. 1/2 cup tamarind dried 1/2 cup pomegranate seeds boil them together and add fresh ginger, cumin powder, chilly powder and salt in the mixture while it's boiling. Also add some jaggery or brown sugar if the mixture is too sour. Make sure it boils on slow heat. Maybe after 15 to 20 minutes the mixture will be thick. Let it cool and strain . After that blend it in a blender till it liquifies. Adjust the salt per taste. You should have a delicious sweet and sour sauce you can serve with any appetizer. Hope you like the recipe's.....

You can make a very delicious dip with walnnuts and pomegranate seeds. You can also make pomegranate chutney and serve with appetizers or a topping for toasted bread.

That's called chilly paneer. It's Indian chinese. In iIndian chinese lot of ketchup is used to give food texture and color along with sweet and sour taste. I am not necessarily fond of it.