anm

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 .