Monica Bhide

For those of you who use amazon skip this post - this list posted changes on a daily basis based on the sales numbers. Both my books were in the top ten for a few months.. just so you know. . The numbers get affected by what is new and how much publicity its getting - so these numbers change. The best thing to do - borrow a book from a friend, print a few recipes from the net, ask questions on forums like this and soon you will find someone who's work you identify with and whose recipes work for you.

SOnya - Welcome to the India forum. Glad you could join us. Look forward to hearing more from you.

Yes Edward and I got your PM on the same. I am working on it. Things take time Edward

BBhasin - this recipe is yet unpublished and is on contract for a national mag - cannot post it here sorry - when its out I will be sure to post it.

My mom makes somehting similar except instead of salt we almost soak the karelas in yogurt to remove the bitterness and then wash them before stuffing

Prasad has been kind enough to stay in touch and yes we should go. All kinds of celebs hang out here and the food has been getting outstanding reviews from friends Great going Prasad

A local DC restaurant does a dynamite Tamarind Margarita

Geetha - Welcome to eG. I am delighted to have you here. Do tell us a bit about yourself. Where are you posting from?

Ammini - I must say that this forum is very lucky to have someone so knowledgeable like yourself and so willing to share. thanks!

a quick search on the India forum will give you many ideas as well - chutneys, drinks, desserts. Yum

Actually I was just like you.. kept thinking that it would be the same as the US. Not so. It really worth it.. Bague25 - the cheese used is very minimal and it really is worth a try. In the same vein the thai food cooked in some local joints is outstanding. Its taste and flavors are much sharper and spicier.

Carswell - I am PMing you a recipe of mine for salmon with yogurt due out in a national glossy shortly In some cuisines in India the fish yogurt combo is considered dynamite and it is - the Bengali Doi maach for instance where fish is simmered in a yogurt sauce. I frequently marinate fish in a yogurt marinade I remember my grandmother was completely against the yogurt fish combo deal. I dont remember why. I will call dad and ask him Do let me know what you think of my recipe As far as critiquing yours - cant do it until I try it. From the looks of it it looks really quite good

Its a generational thing Dad!

Episure, I can think of 4-5 off the top off my head. Unfortunately I do not have time to post it at this very instant, but I will make it the next set of recpie I post on eGullet. A sneak preview though... Akuri - Most people associate this with Parsi breakfast and it is so popular that there are several variations Lasan nu edu - Eggs with spring onions and young garlic Tamboto nu edu - Eggs with tomatos Wafer per eda - Eggs on wafers (chips) Papeta nu edu - Eggs with potatoes OK, given that it is breakfast time, posting this just made me hungry best wishes to you Percy! Can I request you please post this on the eggs thread we have

V. Gautam - I just read your post. i think I cross posted

This looks like "mishri" to me.. rock solid pieces of sugar....... hmmm

da_coolestofall Welcome to the India forum! Do tell us a bit about yourself. Where are you posting from?

Episure - I am sitting here reading an age old issue of a Hindi magazine and they have a variation on the classic aloo tikki - the patties are dipped into cornflour (mixed with water) and then covered with crushed red chili pappads and fried. Sounds quite good doesnt it?

Try it .. its really quite delightful

Thanks Deliad.

Hmmm - what did it taste like or should I not ask. I bet you chai flavors might work well

I am what is certain to be a stupid question - How do you select fruit flavors that complement cheese in a cheesecake? I have tried Mango, Strawberry and they work well ( I have also tried saffron with success) However we ate a guava cheesecake at a friends and did not care for it much - perhpas its personal taste but it was a bit strange What other flavors would work? which ones dont.. is there a rhyme or reason to select certain flavors

It really was a big hit except the cutting Nemo bit.. that hurt ouch

Tell me a bit about your nutella paratha... I am a die hard nutella fan. Ofcourse I have not been able to touch it recently. SO how does it work in the paratha? Any pics would be greatly appreciated

Your post was idelightful to read Edward -- good for you. Its nice to read when our cuisine inspires other folks so. Good luck and keep posting