Monica Bhide

Caramelizing onions is a very important part of the cooking process primarily for North Indian dishes. It adds texture, flavor and taste to the dish. Raw onion flavor in dishes is a no no.. atleast the way I was taught. You cook the onions on medium high heat until the moisture dries up... add a bit of water to keep them from burning and keep going until the color is caramel and the onions are completely cooked.. this process is called bhunanna -- it takes time and elbow grease but the results are worth it. When you are cooking a dish.. the recipe should specify the how to deal with the onions.. still unsure.. post it here we are all here to help you

I shall post responses to your questions tonite.. in the meantime: Please do not hesitate to post your questions. the only ignorant question is the one that does not get asked. We are all here to learn The prejudice that you are seeing is very prevalent and amounts to in my opinion the same as how most westerns view the Big Mac.. in that there are other things to eat in the US besides cheeseburgers and in India besides chicken tikka masala. Your questions are important and this forum is about you and for you... so please keep posting and keep asking.. look for responses tonite.. i am just headed out the door.

Do you cook with chocolate? How do you use it to prepare Indian inspired dishes do share inquiring minds want to know

Roti and subzi (bread and vegetables?) Sandwhiches? Poha? ( beaten rice) Idlies? Parathas? (stuffed breads) Tell us.. what did you take to school... all those moons ago

Do you have dishes that simmer all day to perfection? Slow cooked curries..... yum with all this talk about moving fast and being there yesterday.. there is still so much pleasure in simple things that take some time.. hopefully not too much sweat.. and a lot of love do share

will miss you

okay so I have so far..please please please do let me know so I can confirm with the restaurant asap.. thanks all.. looking forward to seeing everyone!!! stacie cjsadler + txaggie tomdc+1 bilrus+1 bbq jpw +1 babka +2 monica + 1 malawry edward mktye+1 john w laniloa Possible Tweaked mhberk vandyhoo

June 13th 2004 is a Sunday

sara - glad you enjoyed your meal

I agree with you deliad.. however this is not a large scale investment issue for the government...helping cooks get jobs brings in money to people without work, it helps the Indian owners here and makes for better business.. . (Just so you know some of the people I deal with often send money back to charities at home and help out.. 2% of profits is what I have seen). If you would like to talk more -lets talk privately if you wish. I would like to reserve this thread for questions for now.

I remember reading a chutney recipe somewhere.. hmmm.. I really only remember eating these raw.. and yes I was one of the kids up in the trees when I was younger.. making a real nuisance of myself!

Deliad -- I remember going to Suraj Kund for the large family picnics!

Dr. Josiam - Thank you for being a guest on our forum. We are very appreciative that you will take the time. Based on some research I conducted I found that the reason for the sudden proliferation of Thai restaurants is that the Thai government is helping these owners with costs.. do you know if this is in fact the case and would a scenario like this help Indian restaurants? My understanding is that one of the biggest challenges facing the restaurant owners in the US is the sheer dearth of cooks (line cooks and others) -- having help from the Indian government would certainly not hurt!

Please use this thread to post questions for Dr. Bharath Josiam here. You can read more about him and his work here -->>Bio and paper - Tandoori Tastes-- perceptions of Indian restaurants in America

I loved going to picnics when visiting India. The whole family, and it seemed to swell up at the mention of food and outing, would go. We would take parathas, pickles, potatoes seasoned with mustard and lots of fresh lemonade.. Yum..

recipe please.. I love fried fish..

My two step caulifower is what my husband calls perfect sin... hee hee hee... Deep fried florets served sprinkled with Chaat masala.... thats it! Serve atop rice or as is for appetizers..

Best Eggplant recipe, Indian style. We are pleased to announce our second contest. You will have four days to complete the contest. Only the recipes posted on the recipeGulletwill be judged. Bague25 and Episure will be the judges. The winner will receive a copy of - Neelam Batra’s 1000 Indian Recipes. The rules – 1. You will need to use eggplant as one of the main ingredients 2. Please post tested recipes. IF you can provide a picture even better 3. You will need to use spices listed here… using any of the Indian pantry items listed here -- Indian Pantry 4. Anyone in an “official” capacity at eGullet is eligible to enter but will not receive any prizes. Judgments 1. All judgments are final 2. Contest ends on May 27th at midnight EST 3. The winner will be announced on June 6th Please post your entries on this thread along with a link to the eGRA.

Bague25 prepared the lemon rice from the recipe above -- here is a pic

Okay cost will be around $50 - $55 per person including tax and Indian non alcoholic drinks. Tips and drinks will be extra... If you can please post and confirm your reservation and for how many I would greatly appreciate it This will be fun.. I am thrilled.. Look for the menu shortly!

I am sure there are more recipes here just waiting to be told. What are some innovative left over rice dishes that you make? come on do tell??

what do others like.. come on.. do tell

Block the date. June 13th 5:00 pm. If we can get 60 people the chef will reserve the entire restaurant for us. I will post prices and menu shortly

all play no work and good nail genes