Monica Bhide

Yes - we are testing tonite to see what it is that I am not getting about this.

I had the same reaction -- not it is not a preservation thing. i think I need to try this out to see what is going on in this recipe

I think we will be using the oven for the breads -- perhaps also demonstrating on the side how the tandoor can be used.

A question for you all. i am reviewing some work for an editor. One of the recipes (apparently tested) calls for "adding shrimp, some specific spices and water to a stockpot" and boiling it until the water dries up. The shrimp is then stir fried in some spices... Okay now before I jump all over this, correct me please -- wont boiling the shrimp (for what appears to be 1/2 hour) totally destroy them and make them rubbery??

Well in that case we are neighbours! Welcome and do take some pics when you prepare this -- would love to see it being made -- ofcourse would love even more to taste it

Both sides of my parents families are from Multan and they still make the best Doli Ki Roti ever. Multani Dhanda is still a very interesting place. We used to frequent it for moong dal chawal with the Khatta masala. What sweet memories! Nice of you to post. Welcome to eGullet. If you have a recipe, do post it here. Also tell us a bit about yourself -- it is always fascinating to read about eGulleeters To see how the classes are being held -- go to this thread here: eGCI We are beginning the Indian classes next week with a very simple menu for Diwali, sort of Indian food 101 recipes if you will.

So far I have Chris +1 Bill +1 Hannah + 1 Malawry + 1 Monica + 1 Edemuth Al Dente Sregorda +1 Otello + 1 Stacie35 (oops -- sorry Stacie ) hjshorter +1 missy +1

Sheermal is by far one of my most favorite breads. We are in the process of now designing the class. My estimate is that it should be compeleted and online in a few weeks

Yes -- this is the focal point of this research.

My dad recently sent me my great great grandmothers handwritten recipe book -- for such an old book it has some very innovative recipes. I will share some here shortly. It is well written, very articulate and many of the recipes seem surprisingly simple

Suvir - thanks for the note. Bhasin and I will be doing the North Indian breads. I am going to try to work with a very talented Chef from Kerala to do the SOuth Indian breads. Ofcourse with all your talent, you could easily teach any of these with much ease

After reading this discussion, I am going back to a thought I had of doing a two part series of this class -- North Indian Breads and South Indian Breads... Vikram -- some of the south Indian ones, as you clearly indicate, might be harder for the home cook. Although i would really like to do one on appams. Okay -- back to the drawing board. Please keep these suggestions coming. they are very helpful

Welcome to our crazy and addicting world!!

Okay -- talked to a few folks and it will be on November 22nd - 6 ish Please post your confirmation here.

Might be hard -- I am not sure I know anyone here who makes these -- let me poke around and see what I can find

Dates: November 16th or November 22nd -- In that order of priority. Menu coming up. It will be for dinner -- around 6:00 ish

Ofcourse!! I will post a date and a potential menu by this afternoon

I thought so too! I think we will give two dates in November and two in early Dec to see which ones work.. would you like to join us. we are only a few hours away from NYC....

Ofcourse

Stevie -- welcome to eGullet.. I will certainly include that in the class. Other breads you would like to know about. looking forward to more posts from you

Excellent -- Talked to Jonathan and he is so excited. Infact he mentioned that if we can get about 25 people, they would give us a private room, The Koi Room,just for eGullet and do a "night to remember" tasting menu Keep it coming

Mike, Stacie35 -- great that you will join usOkay 11 and counting.. I would like to have a group of 18 -20 to go..

Hi All, I am working with BBHasin on a class for eGCI teaching Indian breads. ANy favorites that you would like to learn about?

Other folks who can provide some insight into this??

Suman -- Chef Sudhir Seth of Heritage India, here in DC, and I are doing an eGCI class on Diwali this coming Sunday. i hope that you will join us!! Course Announcement here