Monica Bhide

As the weather gets warmer here I am starting to crave cold drinks. Out with the sodas and in with the divine.. Do you have some favorites that you can share? I love to make a saffron hued lemonade and this afternoon served Indian style cold coffee (I cheated today -- usually I use Nescafe Instant coffee, ice and milk -- today it was Starbucks Coffee icecream with cold milk and crushed ice). Ofcourse one of my favorite Indian restaurants in town serves up the best Tamarind Margaritas... so whats on your drink menu ???

Bong - thanks very much. I am going to prepare this over the weekend and will let you know how it turns out. It certainly sounds delicious. Can you tell us a bit more about the other types of chicken curries that are served in Bengal? Edward has mentioned a few.. any details would be greatly appreciated.

So what were your impressions of the Taj. I have visited it many many many years ago and would really like to go again

I have some excellent recipes that dont kill the taste of crab but rather really bring it out. I do like this version of crab that Episure has posted. I think I first read it when it was published in Femina (which by the way just publsihed my first piece of work for an Indian publication!) - and tried it. ITs really good. OFcourse the preparations at Mahesh are wonderful too. I have tried the Tawa Crab from CHef Prasad - Thali which our whole family loved. Recently in doing some research on Indian seafood recipes I have also landed on various local Mumbai recipes for crab. Soon to be posted here

So I called my mom to see what was the latest. She is in Delhi and I guess the latest at our house is samosas with celery and carrot. Mom says they are pretty good. And she has done pan fried cutlets with broccoli. She promised to look up asparagus recipes more to come... on that front I was flipping thru some of my books and saw some interesting stuff from Raji -- nothing else in terms of the exotic ingredients... hmm...

Jay - How nice to hear that you are teaching cooking classes. You really should start another thread on that and share with us.. I think that willmake a fun read I meant what other Indian dishes do you like.. other than the ones already mentioned.. from other books.. your own creations?? 1973 - that was a while ago.. what were your impressions? Have you ever gone back?

I use shallots a lot in my cooking... in making a lot of the chicken curries. They add a lovely flavor. I have used broccoli -- marinated and then deepfried -- although I had not earlier. I would be curious to hear if people have used brussel sprouts or artichokes in Indian cooking here in the States??

I really have enjoyed cooking from this book. Although it sometimes seems to get complicated for no reason -- there are ways to simplify. But I guess as Jiggs claims this is for the professional from the professional How about Arvind Saraswat? I believe he has a book out. how is that one? Have you seen it?

Bhelpuri - I really enjoy reading your posts. Can you tell me a bit about what makes this book stand out in your mind. i have not seen it.

I read a nice review of the book in the Houston Chronicle a few weeks ago. Its really nice to see a book like this come out -- it will make Indian cuisine less exotic and more appealing to the public. I have not seen it though, so I am glad to read that you have had a good experience. What are some of your other favorite Indian dishes Jay?

Nice to see you back Suman. Did you have a good visit home?

Indian women and a wine club -- interesting read http://onenews.nzoom.com/onenews_detail/0,...398-1-9,00.html

so I hear -- I am looking more for ancient history..

Hi all. I am exploring and learning so much more about my own culture and cuisine -- its mind boggling. I recently came upon some very interesting articles and research as I was researching the history of wines in India.. the Soma etc. It is terrific reading and I want to read some more. There is only so much to be found here.. what shoould i be reading? What are some really good sources? People? that I can talk to.

now now Vikram - there is some good stuff in Delhi too Monica ( who has been dying to say that to Vikram)

can you talk a bit more about MORE I tend to think of "coffee table books" as books that are visually appealing but not necessarily a book one would read cover to cover. "A Return to Cooking" is gorgeous with it's artwork by Valentino Cortazar and the photography of the chef and his cuisine. But it's also captivating to read the recipes, how they were conceived and developed and there are countless anecdotes from Ripert's life in the kitchen. It's really the perfect book! I am glad I asked. I am not sure what they want. This is going to help me ask the right questions

I did not see any chichen dishes. I wanted to know if Kalia and Qormas are from the region and what is unique there about how these dishes are prepared Vikram? Episure? Bong? Mongo_jones -- your thoughts

can you talk a bit more about MORE

Interesting. This is for a restaurant here that wants a book done on them. I am helping them research what makes a good restaurant book.. what would attract you to one...

I would be very interested in learning how chicken is prepared in the eastern Indian state of Bengal. Is it different from the rest of India.. if so how.. what are some of the unique dishes? Thanks for sharing

I am doing some research for a friend and could use some guidance. They have asked me to find for them samples of good restaurant cookbooks -- the coffee table variety for armchair readers, collectors and gourmet cooks. The cuisine is not an important. Just looking for which ones out there are good suggestions?

Yes do watch for the sweetened one.. I have made that mistake and it was not fun!

Nice work - I really like the closeup shots! Making me hungry now...

This might or might not be helpful. I occassionaly hold private classes on Indian cooking if you are interested