Monica Bhide

Here is the thread from the India Forum Wines and Indian Food

Your humility and gratitude has inspired me more than you can imagine. Regarding my son - He had the omelet i made by adding the tomato chutney & had a little tomato chutney with yogurt for dinner. He relishes chicken (prepared anyway, even has pulao), fish (fry or curries), shrimp, Kheema and egg (prepared anyway). Enjoys pizzas, chicken sandwich (from McDonalds), idli, dosa, pesarattu, vada etc. Loves yogurt and totally freaks out on kulfi (Monica - what a great recipe you offered in 'Spice is Right) and kaju barfi. My only concern with him is he will not eat vegetables except for dal. Maybe we should start another thread on vegetarian food for kids. Thank you. That is very sweet. I have some simple vegetarain recipes for kids that I will share with you

E Gullet Dinner Menu Porcini and Puff Pastry Tart with Madeira and black truffles -- Bacon Wrapped Diver Scallop with spiced apple cider glaze -- Marinated Chilean Sea Bass with honey and soy -- Grilled Foie Gras with ginger confit -- Burgundy Glazed Beef Cheek Bon Bon and Tenderloin with celery root puree and caramelized root vegetables -- Marinated Venison Loin and Meatloaf with sweet potato puree, braised kale and Dijon mustard -- Caramelized Pear Tart with brown sugar ice cream -- mignardise -- cotton candy

I hope we can do one again where you can come!

Update We will be doing three classes. They will focus on techiques more than on the history of the breads. Someday i will do a history article for sure!!! here we go: 1. A sampling of North Indian Breads -- Techniques 2. A sampling of South INdian Breads -- Techniques 3. Parathas -- Stuffed North Indian breads

Check this out -- " The famous dabbawallas of Mumbai, who deliver tiffins to lakhs of officegoers in the city through an indigenous management system, are expected to receive a royal visitor next week -- Prince Charles, the heir to the British throne." ---http://timesofindia.indiatimes.com/cms.dll/html/uncomp/articleshow?msid=255227

One word -- WOW

Thanks for all this timely and very well written information Vikram Episure.. now you will have to take pics.. lots of them!!!

Potato stuffed Indian bread

During Pooja or prayer ceremony meals, I believe, traditionally milk or yogurt based drinks are served. And ofcourse Indian style tea

Ofcourse, the bio was in the announcements and here it is again: Sudhir Seth, Chef/Owner, Heritage India, Bethesda Maryland The incomparable talent of Sudhir Seth makes Heritage India shine in downtown Bethesda. Chef Sudhir has over 20 years of experience in the restaurant industry. He has personally catered to Queen Elizabeth (in Hyderabad, India) and to former President Bill Clinton at the Bombay Club in Washington DC. His fingers work magic with North Indian cuisine. A graduate of Hotel Management from Delhi, India, Sudhir has held various chef positions in India and across the globe (Taj Hotel - Mumbai; President - Mumbai; Taj Coromandel in Chennai; Dubai Sheraton). In 1989 he was commissioned to open Bukhara in New York City and in Chicago. He was the executive Chef at the exclusive Bombay Club in Washington DC, and then opened Heritage India/DC as his first venture -- quoted by the Washington Post as "This is the area's best Indian cooking outside of a home kitchen: rich meats, luscious veggies, creamy lentils and warm and wonderful breads. In addition to his culinary excellence, Sudhir has also assisted Jiggs Kalra, food journalist and master of haute cuisine Indian style, in the authoring of Kalra's best selling Indian cookbook: Prasad.

Check out the eGCI class on Diwali!!Diwali Class

Dont forget to take pics!!

I make instant Indian Kulfi (icecream) with them!!

Please do post a "few versions" I am quite interested

They were from the Meghalaya food stall.. and still going strong as per my Dad

Menu should be done in a day or so. I am guesstimating about 75 per person

Ofcourse!! I added you. Would love to have more people join us

I really like them -- I have had them with paneer, minced shrimp and even with crab meat

Excellent course Jack -- well done

What an interesting menu -- I have to say not all the things sound appetizing -- Boiled rice??

I was actually doing an editor friend a favor -- Quality Assurance of sorts. I tired to keep my gaurd up, inspite of being told "many many times" that they were "tested recipes" I think this one was the most misleading -- perhaps they just need to change the cooking method a bit. I tried to marinade the shrimp with the spices (in a wet marinade as opposed to boiling them with the spices) and then seared them at a high temp -- not bad! With my new book - we had a lead tester and then two other testers for almost each recipe -- except the salads -- I was trying to ensure that we dont assume anything. I hope we succeeded. It is nice to have eG here to get such instant feedback and support.

Okay so I was right -- this was a complete disaster -- wonder who tested the damn recipe for them. I boiled the shrimp and by the time the liquid was gone -- they were rubbery as hell and had a very strange appearance -- I guess I have never seen what happens to shrimp when you massacre them like that thanks all for your help.

I beg to differ

All I can say is wish I was there... Can you take plenty of pics -- would love to convert this into an eGCI class