Monica Bhide

You all surprise me.. I was sure we would have a spiced up version of the gastronomically gooy peanut butter

Swati - I was addicted to Sabudana wadas when I was pregnant! Can I request you to describe these delights more for everyone

I have yet to be swept off my feet by fusion Indian food. I have eaten at Mantra in Boston and its very good just not AMAZING as most people do. I have Raji's book and really like some of her recipes.. its good to make for a change. But I will hold all opinions until this new one opens.. lets see where it leads. edited to add a few more words

FYI Contest ends on May 27th at midnight EST -- that is tonite at midnight The winner will be announced on June 6th Thanks to all who entered.. there is still time folks.. get your entries in!

My mother in law makes these at each visit here and we so love it. I eat one with tea each morning and she swears it wards of all illnesses! It keeps well too.. alas we finish it too fast

From James Beard Society's Dateline: Two alumni of The Inn at Little Washington are planning to open a high-end bar and restaurant featuring French/Indian cuisine. Jay Coldren, former Director of Hospitality and Dining at the Inn, and Uday Huja, former chef at the Inn, are scheduled to open IndeBleu on G Street across from the MCI Center in late summer. Coldren will be GM and Huja is to be chef de cuisine

Tell us how you use peanuts in your Indian kitchen.. chutneys? crushed on salads? In rice? where else do you use them? how do you store them? do you ever boil them? Inquiring minds want to know

Such an integral part of Indian cooking.. and such a delight... many are familiar with the use of ginger in curries, marinades and ofcourse in tea.. what special dishes do you make with it? desserts??

sounds like you are in for quite a treat! Next time for sure!

I had a korean roommate in grad school and she loved to prepare kimchee. It was wonderful really. I used to eat it with plain steamed rice.. hee hee hee. Mongo is out of town.. would love to read his response when he returns

Pming you now

boy --you are fast! I was just getting ready to post about that. i am wondering if we can just leave it out.. hmm...

aah.. they are similar to my bread rolls then.. I like your name for them better!

http://www.bawarchi.com/cookbook/sweet20.html This seems sort of okay. SHall we give it a try next week?

squids I am so glad that the chef answered all your questions. He has done a lot for eGCI and I know he is excited as ever to meet the group in person..

what is your secret to keep the bread from absorbing too much oil during the cooking process?

I did start this didnt I .. - and now I will try to make these the low carb white bread! Bague25 - Tell me more about your bread kachories.. they sound so good Gingerly -- Bread gulab jamun.. MORE please????

I am so looking forward to meeting you!!! YAY

Alright you Atkins fans.. move aside for this discussion please. I use bread in many different ways -- bread fritters, as a binder for potato croquettes, in a salad (I learnt from my mother in law) called sanja... and much more do you use white bread in your Indian kitchen?

Andi - you are in! Looking forward to meeting you. There are only a few more places open. so do let me know soon

tryska - how did it go?

Pat - you are like me .. talking to yourself in posts

Bbhasin - I would love to know more about the sauce too.. I am not sure exactly how to prepare it. As you know Momos are readily available in Delhi and quite delightful

Address: Passage to India 4931 Cordell Avenue, Bethesda, MD Ph: (301) 656-3373

Thanks Stacie.. that makes the total 30