Monica Bhide

Hello all.. I have been craving spicy food all week.. are we up for an event focusing on the street foods of India? If there is an interest i can organize something..... from potato cutlets slathered in mint cilantro chutney to small crip breads bathed in yogurt and tamarind sauce.. the possiblities and tastes are endless.. let me know...

The "forget" was more to entice people to move away from familiar dishes and try something new. That is all. If people are anything like me, I tend to stick to tried and tested stuff, this was just my way of saying... dont be afraid to try new things. Also this was not meant to be a critique of the places but rather an insiders guide to who is serving the best authentic meals. Those were my guidelines. They have reviewers for specifc "harder" reviews Hope that helps. Again thanks for taking the time to read the piece. I hope you will find something useful in it for you

Its modification alright. i dont do tofu.. but others do.. so its a question for discussion more than about my personal tastes

Okay - so which one do you use for Indian cooking? Why? Do you substitute one for the other? How does it work? Which one is better? Why? inquiring minds want to know

nice to see you back.. its been a while!

I agree with the opinions above. I think a great writer is .. well sort of three dimensional.. you can sense and feel what they are writing about.. you can taste and smell what they are talking about.. they make you want to share your own stories.. great writers tell stories that people can relate it. I think someone said something about generosity of spirit.. this is a key to a talented writer.

I have been getting notes from people, atleast once a week, letting me know how they have been using Indian dessert recipes, mine and others' using splenda have you used it? what do you think?

If I may make a suggestion.. try the eGCi classes on Indian cooking.. we have really tried to cover very basic things particularily in the Beginners guide to regional Indian cooking... perhaps they will help you decide the wisest way to spend your money

I love having leftover plain steamed basmati rice.. there are so many wonderful treats that can be prepared from it. I love adding yogurt to it and then tempering it curry leaves, mustard seeds and dried red chilies I love preparing lemon rice with it.. I am posting my simple recipe here for those who wish to try it.. cold rice works best with this dish Simple Lemon Rice 3 tablespoons clarified butter 1 teaspoon black mustard seeds 8 fresh curry leaves 1 tablespoon Channa dal 2 tablespoons unsalted cashews or peanuts 1/2 teaspoon turmeric powder 4 tablespoon lemon juice 2 cups leftover simple basmati rice (cooked) Table salt to taste In a large skillet, heat the clarified butter. Add the mustard seeds. When they begin to sputter, in quick succession add the curry leaves, channa dal and cashews. Sauté for a minute. Add the turmeric. Add the lime juice. It will splatter a bit, so do this carefully. Add the rice and salt. Sauté for a minute to coat the rice well. __________________ So what do you do with leftover rice?? So share

Not for all Indian cooking I agree. Pengiun is great for abehind the sheets look at regional cooking styles. Mine are more for the novice so really may not be what you are looking for. I would start with Julie Sahni's work and then add some of the others recommended here.

After mulling this for an afternoon I guess I came to the conclusion that I would go once for the atmosphere but would go back for the food

Of course, Mongo, in the literal sense. One freshly made and one preserved. In the looser sense, and I thought I was clear, is that since both act as condiments, perhaps someone had a recipe for pickled lemons! And Yes! There is! I am so excited! Marlena - welcome welcome welcome to the India forum. I so enjoy reading you work and I glad you are here. Look forward to much more from you here

It does sound like a shorba.. if you tell us a bit more... I may have a few recipes for you

The regional cooking class I did for eG has pics of the Farcha .. if you are interested

In my humble opinion it matters to an extent.. even dives and roadside stalls have an "atmoshphere" -- i guess I read the question differently than the title of the thread I go for the food.. and yes .. i like going for the atmosphere as well. There is a place in downtown DC that I love to visit because of the high energy it has.. its a great place to meet friends and have a drink.. because of the atmosphere... my two cents

recipes please

Easyguru - budget is not a huge issue right now.. finding the right person "One of the advantage you will have working with someone with experience in Indian food photography is that there are several tricks, props, ingredients, methods they use to make food apealing which they have perfected over time".. is exactly why I was considering someone with from India or here with experience in the cuisine. If you have names you can PM me great... I will take it from there! thanks again (PS - I wish you were posting more.. love reading your stuff)

sara - THANK YOU. Your words mean a lot to me... they really do.. so did I tempt you to try some different Indian place ?

you didnt! I was merely saving myself some work (splitting the threads etc.)

You can post one recipe as long as you provide the copyright information..

in a new thread

Peppertrail.. sorry will try to post soon. the world is spinning out of control and I am a bit overwhlemed at the moment.. apologies

To clarify... pour it out carefully... with out the cheese cloth.. and then use a small piece of cloth to capture the last few drops but not the pieces. Pour outs are fine.. just need to be slow and steady

Interestingly enough .. I was wondering about this last week. I was in NYC and kept having to request lunch meetings be moved from sushi bars.. I am not much of a raw fish person Vikram.. any insights into Indian cooking and any raw meats????