[Writer searching for curry nirvana]

Hi, I'm writing a book on my global search for the perfect curry. In January I'm in India traveling through Chennai, Puducherry, Trichy, kerala, Goa and Mumbai and would welcome any suggestions from high end dining, cookery schools and to street food.

I'm open to taken diversions to other places too. later next year I'm tackling northern India.

[Buying hanger steak/onglet]

The last two times I've been to the markets (visiting most of the different butchers) searching for hanger steak I've been met with little more than blank stares. At best one butcher said she thinks what I'm referring to is the tail end of the tenderloin, and at worst one butcher looked at his mate and laughed, saying "do you know what he's talking about?"

Part of the problem is butcher shops employing non-butchers, but even when I've spoken to the guys who place orders or the butchers working there, they've got no idea what I'm talking about. I've tried referring to it by the different names I've seen it called online (onglet, butcher's steak, etc.). Obviously the hanger steak from each animal is going somewhere, and I shudder to think that it's simply being discarded or ground up.

Now I've got a few more butchers to try, but can anyone help me out here? What should I be calling it?

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I've recetly eaten Onglet at The Homestead in Melbourne. Perhaps the chef there Ayal Nathan might be able to help - 03 9489 2861

[Tetsuya's Reservations]

I'm trying to angle a reservation to Tetsuya's in June and I was wondering if anybody had the inside scoop on how to maximise my chances? Is it still  a 4 week lead time to the day? Would it be better to call than email? Would I be able to get a weekday night on shorter notice or is it equally as booked out all week? Anything else I should know about?

Thanks

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The best way to get a table tis to have an Amex platinum Charge card where you can use the concierge service. they have 2-3 tables on permanent reservation.

[Melbourne Restaurants]

I've iven up on Grill'd. If in St Kilda try Danny's on the corner o carlisle and Barklay Streets.

[Slowberries]

You wouldn't want to eat them. To make Sloe gin we'd prick them and cover them in sugar to leech the flavour out then put them in the jar with the gin (you could use vodka) for a couple of months. Then strain through muslin.

[Melbourne Restaurants]

There are places that are cheap and not Asian. Have you seen the Cheap eats Guide?

In the CBD you could try Piadina Slowfood Rear 57 Lonsdale Street.

Also Check out Lentil as Anything where there are no prices on the menu - you simply pay what you want.

ST KILDA 41 Blessington st. (corner Acland st & Barkley st)

Melways Ref: 58 B11

open hours: 7days, 12-10pm every day

ABBOTSFORD CONVENT 1 St Heliers st. (NR Collingwood Children's Farm)

Melways Ref: 44 G5

Open hours:9am-9.30pm every day

BRUNSWICK @ the spot, 133 Sydney rd, Brunswick (junction with Union st)

Open 5pm - 10pm monday - Thursday, Friday - Sunday 12pm - 10pm

Lentil Africa 328 Victoria Street, Brunswick VIC 3056

Opening hours: 6pm - Late everyday