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This is still the best resource ! There are hard;y any internet based reviews .Thanks to Daniel

I am in Herzilya for a week. Any recommendations in that area ?

Any recommendations around the area Herzilya ? I may be there in two weeks time

Just curious , i dont mean to get people on the wrong foot ...i am neither English nor been to England ...There seem to be very little talk of ale/beers here ...Its all food only and the links that are here and point to pubs seem more interested in displaying their wine list than beer list .... May be i dont understand it at all

@Yajna and Jenni . Thank you for sharing your experiences .I live in Bangalore , and now with the summer on , temperature isnt an issue to being with I am starting my next batch , not planning to reduce the milk much .Just going to stop when the sugars in the milk caramelize... Unfortunately I dont have any one to teach me . on Bangla sweets ....

@Nayan . I keep it outside and have so far waited for 8/12/24 hours so far . It hasnt spoiled either .

Headover to fxcuisine.com , he has some recipes which are quite different . I like the one in which the wine soaked bread is made into almost pudding like dish http://fxcuisine.com/Default.asp?language=2&Display=125&resolution=high

I have been trying to make Mishti Doi . I have made two variants so far a.Reduced a liter of full cream milk to half the qty or lesser and the sugars in milk have caramalised turning milk light brown and thicker .caramalised around 1.5 cups of plain sugar added cream to make a caramel sauce , waited till it cooled down and mixed it with milk .Allowed it to cool down until it was warm to touch and added a spoon of curd[mixed well] and poured into a earthern ware pot . b.same as above without cream . In both cases they dont set . I have used set curd from Britannia,Nilgris,amul and nandhini . I have also used loose curd from nandini . No luck I have tried referring to Harold Mcgee's book to see if I am doing anything wrong ,no luck ... I have also verified with a thermometer to hit 40C before I added a spoon of curd . I have heard Mishti Doi is rarely made at homes[i am not a Bengali] . Any help is deeply appreciated

Watched the TED and then read the book as well..But some how felt it was overwrought

whats the book basically about?

Infact it should be "Renamed Eating and thinking of only Bengal" Rest of India is conveniently ignored/sneered at . My recommendations although may not be travel centric may be "Shark Fin and Sichuan Pepper" "Untangling My chopsticks" "Serve the People: A Stir-Fried Journey Through China "

Thanks i will add it to my wishlist .

How good is salt and the other book Cod? May buy based on recommendations here ...

I am no grilling expert , my few turns at grilling chicken turned out well not worthy of any mention ..But I did read Alton Brown's first book where he tries to attach a hair blower to a weber grill .... I dont rememer the explanation but it may be worth checking out ..

well said Andy ...a charcoal fire and a "dum" to finish is the traditional way and for those who can on this forum ,try making briyani with a short grain rice called "zeera samba" an aromatic rice ..

Is onsen tamago consistency any different?

definitely an experiment I want to repeat .Thank you ! Brings back fond memories of eating soft boiled eggs with pepper for Cold ...A treat ..

That was nice ...

For some really long arduos recpie .Try this http://www.npr.org/templates/story/story.php?storyId=6530258 This is from Heston Blumenthal ultimate series . Made for entertaining watching Here is another version from esteemed fxcuisine http://fxcuisine.com/default.asp?language=2&Display=41&resolution=high There is one more version if you search around the blog ...

Thank you ! The curd/milk tip came from my mom

Just returned from Chennai yesterday--there's a new restaurant in the Taj Connemara hotel that features a Japanese teppanyaki grill and Thai, Vietnamese and Indonesian food. We had the Thai--very good, and a palate cleanser after eating dosais and "meals" for two weeks. Eaten there , when they had a tepayanki festival .It was the first time for me , so it was a novel experience . As far as Sushi places go , in Bangalore there are now around 4 to 5 places which serve Sushi and Sashimi ....

I second pastameshugana with regards to Shangri la and salsa a very intriguing place and worth checking out ... Well if you are into nouvelle cuisine , caperberry is worth a visit although you may find that some dishes are a miss .But the baby octopus and squid ink risotto I had there last time was unforgettable .Their pepper crusted sous vide tenderloin is a real treat ...

Resuscitating an old thread ..addition of drop of milk/curd when the ghee is almost ready [it causes a good amount spluttering so be careful] ,ensures that the ghee solidfies once it reaches room temperature . Can any one shed light on why ? If no dairy drops were added it would result in a half liquid or solidified mass at room temp .