Monica Bhide

Parsi Murgh Farcha This recipe is from The Beginner's Guide to Regional Indian Cooking 6 tender chicken breasts 1 tsp Garam Masala 1 T of minced fresh mint 1 T coriander powder ½ tablespoon cumin powder 2 Serrano green chilies, minced Salt to taste 1 tsp sugar 2 T vegetable oil 2 eggs, beaten 1 T cilantro leaves, minced 1/2 cups dried plain breadcrumbs Oil to panfry Recipe for Garam Masala Make slits in the chicken breast. Marinate it with a mixture of the Garam masala, mint, coriander powder, cumin powder, green chilies, sugar, salt and vegetable oil. Allow the chicken to marinate for at least 2 hours in the refrigerator. In a bowl combine the eggs and cilantro leaves. Create an assembly line – marinated chicken, eggs, breadcrumbs (placed on a flat plate) Now first dip the chicken in the breadcrumbs and then the egg wash . Panfry it till done (Chef Sudhir’s tip is to do it this way then the eggs seal the juices and the chicken is more tender this way) The best way to tell if the chicken is cooked is to poke a knife through it. If no water seeps out from the chicken, it is cooked Keywords: Main Dish, Chicken, Indian, eGCI ( RG893 )

Parsi Murgh Farcha This recipe is from The Beginner's Guide to Regional Indian Cooking 6 tender chicken breasts 1 tsp Garam Masala 1 T of minced fresh mint 1 T coriander powder ½ tablespoon cumin powder 2 Serrano green chilies, minced Salt to taste 1 tsp sugar 2 T vegetable oil 2 eggs, beaten 1 T cilantro leaves, minced 1/2 cups dried plain breadcrumbs Oil to panfry Recipe for Garam Masala Make slits in the chicken breast. Marinate it with a mixture of the Garam masala, mint, coriander powder, cumin powder, green chilies, sugar, salt and vegetable oil. Allow the chicken to marinate for at least 2 hours in the refrigerator. In a bowl combine the eggs and cilantro leaves. Create an assembly line – marinated chicken, eggs, breadcrumbs (placed on a flat plate) Now first dip the chicken in the breadcrumbs and then the egg wash . Panfry it till done (Chef Sudhir’s tip is to do it this way then the eggs seal the juices and the chicken is more tender this way) The best way to tell if the chicken is cooked is to poke a knife through it. If no water seeps out from the chicken, it is cooked Keywords: Main Dish, Chicken, Indian, eGCI ( RG893 )

Gujarati Shrikhand This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI 4 c thick yogurt (yogurt with whey removed, ) 1/4 tsp saffron (soaked in a tablespoon of warm milk 1/2 c fine sugar Pinch of cardamom powder Garnish with crushed pistachios (optional) Place all the ingredients in a bowl. Mix well. You can do this with a spatula or a hand held blender. Adjust sugar to taste Chill for about 30 minutes Serve Keywords: Dessert, Indian, eGCI ( RG892 )

Gujarati Shrikhand This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI 4 c thick yogurt (yogurt with whey removed, ) 1/4 tsp saffron (soaked in a tablespoon of warm milk 1/2 c fine sugar Pinch of cardamom powder Garnish with crushed pistachios (optional) Place all the ingredients in a bowl. Mix well. You can do this with a spatula or a hand held blender. Adjust sugar to taste Chill for about 30 minutes Serve Keywords: Dessert, Indian, eGCI ( RG892 )

Pork Vindaloo (Adapted from “Everything Indian, by Monica Bhide, Adams Media) This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. 3/4 c rice vinegar 1/4 c water 1 tsp black peppercorns, roughly pounded 1 T minced garlic 2 tsp red chili powder 1 ½ lb. boneless lean pork, cubed 3 T vegetable oil 1 T ginger root. julienned 1 large red onion, peeled and finely chopped 6 whole dried red chilies, roughly pounded 1 1inch cinnamon stick 1/2 tsp turmeric powder Table salt to taste In a non-reactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili, green chili and pork. Refrigerate, covered, for an hour. In a deep pan, heat the oil. Add the cinnamon, ginger root and sauté for about ten seconds. Add the onion and sauté for about 7-8 minutes or until golden brown. Add the red chilies and turmeric powder and sauté for another 20 seconds. Remove the pork pieces from the marinade and set the marinade aside. Add the pork and sauté on high heat for about 10 minutes or until the pork is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer covered for about 30-45 minutes or until the pork is tender. Add salt to taste. Serve hot Keywords: Main Dish, Pork, Indian, eGCI ( RG891 )

Pork Vindaloo (Adapted from “Everything Indian, by Monica Bhide, Adams Media) This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. 3/4 c rice vinegar 1/4 c water 1 tsp black peppercorns, roughly pounded 1 T minced garlic 2 tsp red chili powder 1 ½ lb. boneless lean pork, cubed 3 T vegetable oil 1 T ginger root. julienned 1 large red onion, peeled and finely chopped 6 whole dried red chilies, roughly pounded 1 1inch cinnamon stick 1/2 tsp turmeric powder Table salt to taste In a non-reactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili, green chili and pork. Refrigerate, covered, for an hour. In a deep pan, heat the oil. Add the cinnamon, ginger root and sauté for about ten seconds. Add the onion and sauté for about 7-8 minutes or until golden brown. Add the red chilies and turmeric powder and sauté for another 20 seconds. Remove the pork pieces from the marinade and set the marinade aside. Add the pork and sauté on high heat for about 10 minutes or until the pork is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer covered for about 30-45 minutes or until the pork is tender. Add salt to taste. Serve hot Keywords: Main Dish, Pork, Indian, eGCI ( RG891 )

Kerala Prawn curry This recipe is from The Beginner's Guide to Regional Indian Cooking 2 lb tiger prawns ½ teaspoon turmeric powder Salt to taste 2 T lemon juice 3 T vegetable oil 1 tsp fennel seeds 2 Serrano green chilies, split 2 small red onions, finely chopped 1 sprig curry leaves 2 medium tomatoes, finely chopped 1 tsp minced garlic 1 tsp minced ginger ½ teaspoon Garam Masala 1 can coconut milk Cilantro leaves to garnish Recipe for Garam Masala Remove the shell from the prawns Marinate the prawns with salt ,turmeric pd and lemon juice and set aside. Heat oil in a medium size pan. Add the fennel and green chilli. Add chopped onions. Fry until transparent. Add the curry leaves Now add the tomatoes and ginger garlic and keep continue to cook until the oil separates Add prawns and the Garam masala powder. Cook for another 2-3 minutes. Add a can of the coconut milk and bring it to a simmer Adjust salt Garnish with chopped cilantro Keywords: Main Dish, Shrimp, Indian, eGCI ( RG889 )

Kerala Prawn curry This recipe is from The Beginner's Guide to Regional Indian Cooking 2 lb tiger prawns ½ teaspoon turmeric powder Salt to taste 2 T lemon juice 3 T vegetable oil 1 tsp fennel seeds 2 Serrano green chilies, split 2 small red onions, finely chopped 1 sprig curry leaves 2 medium tomatoes, finely chopped 1 tsp minced garlic 1 tsp minced ginger ½ teaspoon Garam Masala 1 can coconut milk Cilantro leaves to garnish Recipe for Garam Masala Remove the shell from the prawns Marinate the prawns with salt ,turmeric pd and lemon juice and set aside. Heat oil in a medium size pan. Add the fennel and green chilli. Add chopped onions. Fry until transparent. Add the curry leaves Now add the tomatoes and ginger garlic and keep continue to cook until the oil separates Add prawns and the Garam masala powder. Cook for another 2-3 minutes. Add a can of the coconut milk and bring it to a simmer Adjust salt Garnish with chopped cilantro Keywords: Main Dish, Shrimp, Indian, eGCI ( RG889 )

Bihari Aloo Ka Bharta This recipe is from the Beginner's Guide to Indian Regional Cooking in th eeCGI 3 medium potatoes, boiled and peeled 2 T vegetable oil 1 small onion, finely chopped 3 garlic cloves, crushed 1 tsp cumin seeds 1 inch ginger root, peeled and chopped 1 tsp uncooked mustard oil or vegetable oil 2 whole dried red chili Salt to taste In a bowl mash the potatoes and set aside. Heat 2 tablespoons of oil in a ladle or a small saucepan. Add the cumin seeds, onion and cloves. When cumin begins to splutter transfer the content of ladle to the mashed potatoes. Roast the dried red chilly over slow fire – Hold the chili using a tong and then hold it over an open flame for just a second. Crush the roasted dry chilly onto the mashed potato. Add salt, and the uncooked mustard oil to the potato mix Mix well Garnish with cilantro leaves before serving. Keywords: Side, Indian, eGCI, Potatoes ( RG888 )

Bihari Aloo Ka Bharta This recipe is from the Beginner's Guide to Indian Regional Cooking in th eeCGI 3 medium potatoes, boiled and peeled 2 T vegetable oil 1 small onion, finely chopped 3 garlic cloves, crushed 1 tsp cumin seeds 1 inch ginger root, peeled and chopped 1 tsp uncooked mustard oil or vegetable oil 2 whole dried red chili Salt to taste In a bowl mash the potatoes and set aside. Heat 2 tablespoons of oil in a ladle or a small saucepan. Add the cumin seeds, onion and cloves. When cumin begins to splutter transfer the content of ladle to the mashed potatoes. Roast the dried red chilly over slow fire – Hold the chili using a tong and then hold it over an open flame for just a second. Crush the roasted dry chilly onto the mashed potato. Add salt, and the uncooked mustard oil to the potato mix Mix well Garnish with cilantro leaves before serving. Keywords: Side, Indian, eGCI, Potatoes ( RG888 )

Rajasthani Gatta curry This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. Gatte: 2 c chick pea flour or gram flour 3 T oil 1/2 tsp salt 1/4 tsp chilli powder 1/4 tsp turmeric Pinch of asafetida ¼ teaspoon cloves, roughly pounded Water to knead 2 T of oil Curry: 2 T oil 1 tsp cumin seeds Pinch asafetida 1/2 tsp chili powder 1/4 tsp Garam Masala 2 tsp powdered coriander seeds 2 tsp salt 1/2 tsp turmeric powder 1/2 c plain yogurt Fresh cilantro Sieve chickpea flour. Add salt, chili powder, turmeric, asafetida and cloves. Add about 2 -3 tablespoons of oil. Add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes. Shape into cylindrical rods Boil in 4 cups of water till they come up and are covered with tiny bubbles. Add a few drops of oil to the water. This will keep the water from boiling over. Lift out of the water, leave to cool. Discard the water. Cut the cylinders into bite size pieces. To prepare the curry: Heat the oil Add the cumin seeds and the asafetida. Add turmeric, salt, coriander powder, 'Garam masala' and chilli powder. Add 3 cups of water and bring to a boil. Lower the heat and add the yogurt. Simmer for about 2 -3 minutes Add the yogurt and chickpea flour sausages or the gattas prepared earlier. Simmer for a few minutes and serve hot garnished with the cilantro. Keywords: Indian, eGCI ( RG887 )

Rajasthani Gatta curry This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. Gatte: 2 c chick pea flour or gram flour 3 T oil 1/2 tsp salt 1/4 tsp chilli powder 1/4 tsp turmeric Pinch of asafetida ¼ teaspoon cloves, roughly pounded Water to knead 2 T of oil Curry: 2 T oil 1 tsp cumin seeds Pinch asafetida 1/2 tsp chili powder 1/4 tsp Garam Masala 2 tsp powdered coriander seeds 2 tsp salt 1/2 tsp turmeric powder 1/2 c plain yogurt Fresh cilantro Sieve chickpea flour. Add salt, chili powder, turmeric, asafetida and cloves. Add about 2 -3 tablespoons of oil. Add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes. Shape into cylindrical rods Boil in 4 cups of water till they come up and are covered with tiny bubbles. Add a few drops of oil to the water. This will keep the water from boiling over. Lift out of the water, leave to cool. Discard the water. Cut the cylinders into bite size pieces. To prepare the curry: Heat the oil Add the cumin seeds and the asafetida. Add turmeric, salt, coriander powder, 'Garam masala' and chilli powder. Add 3 cups of water and bring to a boil. Lower the heat and add the yogurt. Simmer for about 2 -3 minutes Add the yogurt and chickpea flour sausages or the gattas prepared earlier. Simmer for a few minutes and serve hot garnished with the cilantro. Keywords: Indian, eGCI ( RG887 )

Paneer ki Bhurjee: Fresh paneer cooked with tomatoes and cilantro. This recipe is from The Begiiner's Guide to Regional Indian Cooking in th eeCGI 2 T oil 2 Serrano green chilies, minced 1 tsp cumin seeds 1 small red onion, finely chopped ¼ tsp ground turmeric ½ tsp chili powder 1 small tomato, diced 2 c paneer *, grated 2 T fresh cilantro, finely chopped salt to taste You can buy paneer at your local Indian grocer or prepare it at home Paneer Recipe Heat oil in large pan. Add chilies. After 20 seconds stir in cumin and onions. Cook onions until soft and begin to change color. Add the turmeric and the red chili powder. Add tomatoes. Cook for a few minutes. Don’t mash the tomatoes, just lightly sauté them. Add paneer. Season with salt. Garnish with cilantro and serve. Cook for another minute. Keywords: Side, Indian, eGCI ( RG885 )

Paneer ki Bhurjee: Fresh paneer cooked with tomatoes and cilantro. This recipe is from The Begiiner's Guide to Regional Indian Cooking in th eeCGI 2 T oil 2 Serrano green chilies, minced 1 tsp cumin seeds 1 small red onion, finely chopped ¼ tsp ground turmeric ½ tsp chili powder 1 small tomato, diced 2 c paneer *, grated 2 T fresh cilantro, finely chopped salt to taste You can buy paneer at your local Indian grocer or prepare it at home Paneer Recipe Heat oil in large pan. Add chilies. After 20 seconds stir in cumin and onions. Cook onions until soft and begin to change color. Add the turmeric and the red chili powder. Add tomatoes. Cook for a few minutes. Don’t mash the tomatoes, just lightly sauté them. Add paneer. Season with salt. Garnish with cilantro and serve. Cook for another minute. Keywords: Side, Indian, eGCI ( RG885 )

Shorshe bate Macch – Mustard Fish This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI ¼ cup black mustard seeds ¼ cup white mustard seeds A touch of garlic (Not traditional but the Chef loves it so we added it!) 4 fillets white fish (small Tilapia fillets) 1 tsp turmeric salt to taste Mustard oil to panfry the fish 2 Serrano green chilies, slit Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes. In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside. Marinate fish fillets with the turmeric and the salt. Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer. After a minute or so, turn them over, and cook until brown. Remove from heat. In the same oil add the mustard paste. Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish. Simmer for another 3 – 5 minutes. Serve hot. Keywords: Main Dish, Fish, Indian, eGCI ( RG884 )

Shorshe bate Macch – Mustard Fish This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI ¼ cup black mustard seeds ¼ cup white mustard seeds A touch of garlic (Not traditional but the Chef loves it so we added it!) 4 fillets white fish (small Tilapia fillets) 1 tsp turmeric salt to taste Mustard oil to panfry the fish 2 Serrano green chilies, slit Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes. In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside. Marinate fish fillets with the turmeric and the salt. Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer. After a minute or so, turn them over, and cook until brown. Remove from heat. In the same oil add the mustard paste. Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish. Simmer for another 3 – 5 minutes. Serve hot. Keywords: Main Dish, Fish, Indian, eGCI ( RG884 )

Mirchi Ka Salaan This recipe is from the Begiiner's Guide to Regional Indian Cooking in the eCGI 8 large green chilies Oil to deep fry Salan Paste 2 T peanuts 2 T desiccated coconut 1 T sesame seeds 2 T coriander seeds 1 T cumin seeds 2 red chilies, whole ¼ teaspoon black peppercorns 1 tsp brown sugar or jaggery. 1 small red onion, chopped 2 Serrano green chilies ½ teaspoon onion seeds ½ teaspoon mustard seeds ½ teaspoon cumin seeds 4 cloves 1 sprig of curry leaves 1 T garlic, minced salt to taste 2 T tamarind paste Fresh cilantro for garnish Slit and deep fry the green chilies in hot oil. Remove and keep aside. Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies. Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves. Add the garlic and stir for a minute. Add the salan paste and continue stirring. Add a few tablespoons of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and ½ cup of water. Stir for 5 minutes until the gravy resembles the consisAdd the salt and the fried chilies to the hot gravytency of a sauce and the oil begins to separate out. Simmer for about 5 minutes. Remove and garnish with finely chopped coriander leaves Keywords: Side, Indian, eGCI ( RG883 )

Mirchi Ka Salaan This recipe is from the Begiiner's Guide to Regional Indian Cooking in the eCGI 8 large green chilies Oil to deep fry Salan Paste 2 T peanuts 2 T desiccated coconut 1 T sesame seeds 2 T coriander seeds 1 T cumin seeds 2 red chilies, whole ¼ teaspoon black peppercorns 1 tsp brown sugar or jaggery. 1 small red onion, chopped 2 Serrano green chilies ½ teaspoon onion seeds ½ teaspoon mustard seeds ½ teaspoon cumin seeds 4 cloves 1 sprig of curry leaves 1 T garlic, minced salt to taste 2 T tamarind paste Fresh cilantro for garnish Slit and deep fry the green chilies in hot oil. Remove and keep aside. Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies. Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves. Add the garlic and stir for a minute. Add the salan paste and continue stirring. Add a few tablespoons of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and ½ cup of water. Stir for 5 minutes until the gravy resembles the consisAdd the salt and the fried chilies to the hot gravytency of a sauce and the oil begins to separate out. Simmer for about 5 minutes. Remove and garnish with finely chopped coriander leaves Keywords: Side, Indian, eGCI ( RG883 )

Macchi Fry Koliwada (This recipe was given to me courtesy of the Marriott Hotel in Mumbai). This recipe is from the Beginner's Guide to Regional Indian Cooking in the eCGI 2 fillets white fish, large cubes 1 tsp minced garlic 1 green chili, minced Salt to taste 3 T of chickpea flour (gram flour) 1 T lemon juice ¼ teaspoon turmeric ½ teaspoon red chili powder Oil to pan fry Marinate the fish cubes in a mix of the garlic, green chili and salt. Leave for 10 minutes. Prepare the second marinade. Mix the gram flour, turmeric, chili powder, lemon juice and a small amount of water to make a very thick batter. Dip each fish piece into the marinade to ensure that it is well coated. Pan fry until crisp on the outside and cooked on the inside. Serve immeadiately. Keywords: Main Dish, Fish, Indian, eGCI ( RG882 )

Macchi Fry Koliwada (This recipe was given to me courtesy of the Marriott Hotel in Mumbai). This recipe is from the Beginner's Guide to Regional Indian Cooking in the eCGI 2 fillets white fish, large cubes 1 tsp minced garlic 1 green chili, minced Salt to taste 3 T of chickpea flour (gram flour) 1 T lemon juice ¼ teaspoon turmeric ½ teaspoon red chili powder Oil to pan fry Marinate the fish cubes in a mix of the garlic, green chili and salt. Leave for 10 minutes. Prepare the second marinade. Mix the gram flour, turmeric, chili powder, lemon juice and a small amount of water to make a very thick batter. Dip each fish piece into the marinade to ensure that it is well coated. Pan fry until crisp on the outside and cooked on the inside. Serve immeadiately. Keywords: Main Dish, Fish, Indian, eGCI ( RG882 )

Kashmiri Lamb Chops or ribs (Kabargah) This is from the Beginner's Guide to Regional Indina Cooking course in the eCGI. ¼ cup water 1 Cinnamon stick 4 black cardamoms, crushed 2 cloves 2 bay leaves 2 lb lamb ribs 2 ½ cups milk Salt to takes ½ cup plain yogurt 1 tsp red chili powder 2 + 4 tablespoons gram flour (chickpea flour) Oil to panfry Heat ¼ cup of water in a pan. Add the cardamom, cinnamon, cloves and bay leaves. Simmer for a minute. Place the ribs/chops in a pot. Add the milk and salt. Cook until the milk is absorbed. While the meat is cooking, prepare the yogurt marinade. Mix together the yogurt, red chili and two tablespoons of gram flour and set aside. Set the other four tablespoons of gram flour on a flat plate . Remove from heat and transfer the meat to a platter. Set aside. Heat the oil in a large skillet. Dip each chop in the marinade, then coat generously with the dried gram flour. Pan fry it until golden brown on each side Remove the meat from the ghee and drain on a paper towel Serve hot. Keywords: Main Dish, Lamb, Indian, eGCI ( RG881 )

Kashmiri Lamb Chops or ribs (Kabargah) This is from the Beginner's Guide to Regional Indina Cooking course in the eCGI. ¼ cup water 1 Cinnamon stick 4 black cardamoms, crushed 2 cloves 2 bay leaves 2 lb lamb ribs 2 ½ cups milk Salt to takes ½ cup plain yogurt 1 tsp red chili powder 2 + 4 tablespoons gram flour (chickpea flour) Oil to panfry Heat ¼ cup of water in a pan. Add the cardamom, cinnamon, cloves and bay leaves. Simmer for a minute. Place the ribs/chops in a pot. Add the milk and salt. Cook until the milk is absorbed. While the meat is cooking, prepare the yogurt marinade. Mix together the yogurt, red chili and two tablespoons of gram flour and set aside. Set the other four tablespoons of gram flour on a flat plate . Remove from heat and transfer the meat to a platter. Set aside. Heat the oil in a large skillet. Dip each chop in the marinade, then coat generously with the dried gram flour. Pan fry it until golden brown on each side Remove the meat from the ghee and drain on a paper towel Serve hot. Keywords: Main Dish, Lamb, Indian, eGCI ( RG881 )

I think this is one of eGCI's best classes. hands down. I think I read it atleast once a month to remind myself of what is critical in this world so new to me. Kudos David.. excellent work.

Thanks for all the questions -- Chef Sudhir should respond shortly and thanks for all the PM's and emails .. I appreciate the feedback

Thanks for the note.. yes. I will correct that about the Chinese.. it was meant to inducate influence not rule! Garlic is Sudhir inspiration I did not grow up in India and did leave when I was 6. I went back for a 4 year stint and went to college in Bangalore, India You are right about the Afghans. thanks for that. As you will see this is a just a glimpse of what the country offers.. like I said in the piece perhaps in part II we will include so much more!