Monica Bhide

Here is a beet recipe from my book,I love this one. Let me know what you think of it Funky Pink Spice Rice Ingredients 1 tablespoon / 15 mL vegetable oil 1/4 teaspoon / 1 mL mustard seeds 1 green chili, finely chopped 1 small onion, finely chopped 1 small eggplant, cubed A few curry leaves 1 small beet, peeled and boiled Salt to taste 1/4 teaspoon / 1 mL turmeric powder 1 1/2 cups / 375 mL cooked basmati rice Garnish: Chopped coriander leaves. Method Heat the oil in a non stick pan. Add the mustard seeds and green chili. When the mustard seeds begin to crackle add the onions. Sauté for a few minutes. Add the eggplant and curry leaves. Cook until the eggplant is soft (about 4 –5 minutes). You can add a tablespoon or two of water to aid the cooking process. Dice the beet root into small pieces. Add to the onion eggplant mixture and sauté for another 2 –3 minutes. Add the salt and turmeric and sauté for another 2 minutes. Add the rice. And mix well. Remove from heat. Serve hot, garnished with chopped coriander leaves.

Been using low heat

Okay maybe the century -- help me anyway -- please When I boil milk ( to make desserts), not matter what I try -- low heat, high heat, different pan, I always end up with scalding the pan and having burnt milk at the bottom -- what the heck and I doing wrong. Also the milk has to boil and then reduce for a LONG TIME. And all you chefs -- dont laugh at my question -- pity is more like it Someone suggested I boil a bit of water first and then add the milk -- does not help Laugh if you must, but help me

Recently I have noticed a number of posters here who own their own restaurants/are chefs at Indian restaurants... I would love to hear from them on a couple of things: -- How has Indian food at your restaurant changed over the past years? -- What has been your experience in this industry -- What is the most asked for item on the menu and why do you think that is -- Cooking related question -- WOuld you share your most prized recipe/ cooking tip/ cooking story with us

Two good ones in a row - scary I had lunch at a little gem today. Myanmar serves up traditional burmese cuisine... highly influenced by Indian cuisine yet having an identity of its own THe food was really quite good. The rice with vatana peas was almost perfect! The fritters were a bit oily but the chicken satay -- served Burmese style -- was unique and quite good Average dish is 6 bucks.. cant beat that. I talked to some other diners and many said they visit atleast once a week. I can see why Myanmar Restaurant 7810-C Lee Highway Falls Church, VA 22042 703.289.0013

Told you so... And Al Dente. I bow to your judgement!! It really was quite good!!

Terrific piece Andy. Made me smile in the morning!!!

Last weekend, I had the pleasure of trying a place that is worth talking about. My hubby and I tried Bombay Curry Company in Alexandria. To be totally honest, I was fully prepared for watered down cuisine and a unhelpful wait staff. Happy to admit (and somewhat suprised) that I was wrong. This little gem serves up authentic Indian food.. sort of like mom's cooking from 5000 miles away. We tried the buffet and found it to have a lot of variety. The Chicken with black peppercorns was really a delight... spicy and hot, very flavorful. A treat was the Bottlegourd Pudding for dessert.. instead of the usual rice pudding. A lot of the patrons seem to be regulars and I noticed them chatting with the owner, who was quite gracious One interesting point, we went with our young son. THe wait staff immediately asked us if he would prefer a kids meal as opposed to the spicy food -- I was curious, so I said yes. He was treated to a plate of colorful vegetables, fries and chicken.. of couse he stole my naan.. I thought this was a nice touch for folks who want to try authentic Indian but are worried their kids might not have an interest in doing so Prices are really cheap. An office lunch is around 4 bucks. Inexpensive home cooking.. All in all, we would definately try it again, this time for dinner. BTW the address is Bombay Curry Company 3110 Mount Vernon Ave. Calvert Building Alexandria, VA 703-836-6363 Today I am off to try a lovely Burmese place just outside my office. Will write more after lunch

Nourishing warm milk I want to present a recipe here that will help nourish your body, and ask you to say a prayer for peace to help nourish all our souls 4 c whole milk 1/4 tsp roasted saffron 1/4 c almonds, ground 6 tsp unsalted pistachios, ground 1/4 tsp cardamom seeds, roughly pounded sugar or honey to taste In a deep pan, bring the milk to boil. Add the saffron, almonds, pistachios and cardamom. Lower the heat and simmer for another 5 minutes. Add the sugar and mix well. Remove from heat. Serve warm Keywords: Non-Alcoholic Beverage, The Daily Gullet ( RG450 )

great point Anil, thanks!!

Actually, I understand this concept. while in China. at a major Dept. store, I was suprised to have two or three assisatnts help me slect othe product, then sent ot a department to "wrap" it, then to another counter to pay... 5 or 6 people took place in a transaction that in the US would be maybe 2 or 3...again, a labor issue. Fascinating story, once again. Here is a funny one for you Kim -- When I visited India this time, it was the first time after the release of Spice is RIght. My cousins were all excited to see me, we love your book they said and we read it. Finally, I asked one of them, what did you like -- and she pointed to a few recipes and said I loved these. Now it was my turn -- But you dont cook, I said to her. She said," oh yes, i dont cook, but I marked all the recipes i wanted to try and had the chef make them" -- oh, cheap labor is right!

They actually offer "both services" is what I was told, most bachelors ask for the commerical home cooked and most married folks get the food from their homes. It really is very fasinating. They even carry ingenious little aluminuim containers that let the food stay warm all the way. This is so cultural. Most Indians a few years ago did not eat out that much, low disposable income. Things are now changing, salaries are increasing, and so spending is increasing. Most of them still prefer home cooked meals. The Dubbawalas, incidentally were listed in a major Indian magazine as one of the greatest achievements in India since its independence some 50 years ago.

Okay, I do not know what bento boxes are... can you talk a bit more about them?

Kim, couple of things here -- 1. Traveling by the Mumbai local is a adventure in itself. Most people are happy if they can get themselves onto the crowded trains. 2. Most offices, remember these are middle class workers, are not equipped with refrigerators or microwaves, so the food cannot stay fresh. Also there is a mindset that people want "fresh, homecooked food" for lunch.. 3. Labor is dirt cheap and that is why this system has been so successful and works so well. It is quite an affordable luxury to have your mom/wife cook something fresh in the morning and have it delivered to you at lunch. Also all the dubbawalas, I talked with picked up their boxes from individual homes, not a central place where the food was cooked.

Craig, I used to think that this obsession with Krispy Kreme was madness, then I had one. Served warm.. I AM HOOKED.. damn those things are good.

Thanks for these links. Nice reads

Nope. we can improvise using a conventional oven

Rachel, they go to each house and return the box to each house. It is a scene to observe. In the building where I met this guy, he would go knock on the doors and the lady of the house would be at the door with the box, repeating instructions like -- make sure it stays warm, get there soon, and be back on time! Seemed funny to me, they said the same things each day and he nodded as if it were the first time he was hearing it!

WOW!! Welcome to the forum RKS

I totally agree with this.

Interesting perspective

I looked at the site RKS, quite amazing!! I think its a great idea. BTW -- do you know how they are doing?

This is intriguing. Is there a right way? I would think it depends on the content. I tend, very often, to write in the first person -- am i wrong? I try to portray feeling and thoughts and relate it to food... without telling the reader what to feel...

Thanks for the kind words Simon and BBhasin. Having not been raised in India, I am FASCINATED by the culture and the environment. Bbhasin, I could not get this guy to stand still for me to look in any boxes, he was ALWAYS in a rush so he would not be late. One point, I have to say I was quite amazed by how content he was. Making just enough to feed his family, yet always with a smile on his face, never a complaint. I asked him about that, and he quoted from an old Indian movie, "Jisne paida kiya duniya me wo hee palega "-- THe One who has brought me into this world, He will take care of me. I guess we can all learn from that!

This is a fasinating question. I struggle with this all the time when i write. How authentic should my recipe be.. that can require the use of some "exotic" ingredients.. should I include it or should I find an "adequate" substitute.. This is a hard thing for authors. If I leave something out, then people might say "well it does not taste too Indian", if I leave it in, they might say " What is "Amchoor/Ajwain/etc? and I am not going out to buy this. I thought this was an easy book"... what is the happy medium.. not sure Incidentally, when I try other cuisines, Thai or Malaysian or AMerican, I do make an effort to go out and buy the ingredients to ensure that I get as close to authentic as possible. I understand that cooking other cuisines from my Indian pantry is not possible!!