Monica Bhide

Thank you so much all for your supportive and encouraging comments... and thanks to all the eGers who helped with recipes or with finding people to profile.

Lets just say a lot of people probably thought I was a telemarketer and hung up at ..Hello..

Many many thanks.. yes the ham story is one of my all time favorites.

Anna - somehow I missed seeing this till just now. great stuff. Looking forward to reading more

True about the stores Deliad. I was asking for all the people who write in and ask me. Also a few students of mine are leaving this area and moving to (one in particular) a place where there are no ethnic stores in a acceptable vicinity.. I think this list will help them a lot thanks all and if you think of more suggestions, please do post them here.

I have used namaste.com. I have heard that Tony's Spices online is also very good.. others??

Hey -- do folks buy Indian spices online... any favorites? Do tell.

I did an article on this for LowCarb Energy magazine for October 2004. Its in B&N and Borders so you can see it there. I hope that helps! I think the mag should be posting the article online in a few weeks as well.

PM me your address and I am happy to send you a can or two

All World Groceries - Maple avenue -- opposite Amma in Vienna

I had guests over today and prepared "unflavored" coffee with this milk and it was nothing short of delightful. I thought the flavors might be overwhelming but they were not.. very gentle and very soothing. Way to go Carnation Nestle. very nice. highly recommended for coffee (I had only one can and its gone.. I will go buy some more and see what happens with tea and rice pudding)

2% flavored evaporated milk. I kid you not.

I just found a can of cardamom flavored evaporated milk at my local Indian grocer. Will report after I use it

Geetha - what an informative post. thank you. So tell me specifically - do I just use it for tempering? Can you tell me a bit more on a recipe that I can use it with

Almond Chutney? Do share please

sorry for the confusion - this is my own live cooking school - unrelated to eG cooking classes

Yes I know this thing raw and is not to be eaten like that . I have never heard of it as vadagam either. It belongs to the Chettinands I believe, so any recipes? Lalitha - the packet indicates it has gram dhal, salt and some other stuff I dont remember offhand. I will try to post a pic tomorrow.

Ah yes.. I found a packet of Thalippu Vadagam in my local grocery store in Vienna, Va. Made in New Jersey no less! Okay so anyone want to share a recipe? For those who dont know.. I do know a small bit -- Thalippu vadagam are small balls of spices made of curry leaves, fenugreek, turmeric etc and are used in South India to prepare specific dishes.. anyone care to share recipes? tell me more... The lady at the Indian store told me sales of this produce were not good cos people not only did not know how to cook them, most took a bite out of the raw vadas and were NOT pleased

Hello hello.. sorry I have been mia for a bit.. its been crazy busy with the new cooking school and writing assignments.. so tell me a bit about almonds in your kitchen - halwa? phirni? others....

Thanks so much for participating in this Q&A. I understand that you have travelled to India. Can you tell us a bit about your trip? Where was your most memorable meal? Also the India forum on eGullet, which I host, has had many discussions around the coming of age of Indian cuisine in the US. The consensus - we are still unsure if Indian cuisine has become as popular as say Chinese. Your thoughts? Thanks once again. Best wishes Monica Bhide

Carswell - I think if that is all you are missing.. it will be okay. Please post the results. I am making it this weekend too.

I was wondering that myself - I wonder if its Vineet Bhatia also in the UK -- let me google.

I have enjoyed the recipes - I am thinking of hosting a class with his stuff.... hmmmm

Marathi Lamb Shank by Atul His restaurant - and if you live in the UK he teaches too..