Monica Bhide

WOuld love to see that menu

I am in love -- we found a place called Natta Thai in VA.. the food is wonderful!! Very authentic, prices are reasonable and service is superb. We have eaten there a number of times and NEVER been dissappointed.. looks like my search is coming to an end. BBhasin, I would love to try the places in your neighbourhood.. will I get to come to your restaurant too?

Stupid question of the day: what wine do you recommend to cook coq au vin. Indian cooking rarely uses any alcohol to cook so I am a novice in this department

Have fun!!!

Well, if you are looking non-Indian chicken legs you may ignore. I have used a cook book by Rocky Mohan "Art of Indian Cuisine" and here are some from his book. SINDI MURGH ADRAKI MURGH MURGH KASOORI METHI MURGH DHANIA MURGH PUDINA MURGH KAJU MURGH KALONGI MURGH ZAFRANI MURGH SHAKOOTEE MURGH KALIMIRCH P2 I have Rocky Mohan's, I want to try one of yours!

Anyone of those that you can share.. I was leaning towards cumin.. but no.... too familiar... anyone of these.. please You don't need to use cumin. Roast and puree an acho chile. Add minced garlic and ginger, dried oregano, a bit of mirin, season. Pat chicken very dry. Rub paste all over, let marinate for about an hour or more. Oven at 450 F. Easy. Or use dried ancho powder, mix everything together, slather on chicken. To do a simple "red cooked" just brown the chicken well, remove from pan, pour off fat (reserve it), deglaze with rice wine, put chicken back, pour in shoyu to cover about one third, add chopped garlic and ginger, crushed white pepper corns. Braise, strain sauce, place chicken on platter napped with sauce. Serve with rice and steamed greens. Easy. Nothing's hard. What can i say THANKS

Okay with this other than the olives.. somehow I have never developed a taste for them .. I know its sad.. what can I say, I am quite unsophisticated

Anyone of those that you can share.. I was leaning towards cumin.. but no.... too familiar... anyone of these.. please

Funny you said that, I am not a huge fan of chicken breasts.... get dinged whenever I say that. I just do not like them.. find the thighs to be more moist and tasty .. wow, wonder how many people will write and say I am nuts

Do you have a recipe you can share tommy?

I love Mark's recipes. I have tried many from his simple to spectacular book. I will surely try this.. does not seem all that hard and sounds delicious... thanks

Jinmyo, I am queen of chicken thighs.. I have all kinds and can buy any kind you recommend -- if you share one of your AWESOME recipes. I keep reading the DINNER! post and see what you are cooking up.. quite amazing and very tempting

Okay, a confession is in order here. I look at so many cookbooks, ideas, and what not and then when the time comes to cooking chicken thighs, I always make them the same way.. with Indian spices ( so a chicken curry, or tandoori or korma.. ) I am determined to do something different tonite.... can you help expand my horizons? Something with a lot of flavor.. I dont mind a complicated recipe.. I am determined not to go back to doing what I know. Thanks.. and thanks for patiently answering so many of my other questions, I have learnt a lot from you folks

Glad to hear that you agree, we had some other friends call last night and say the same thing!!

The most prelant use of lobster and crabs is in the Konkan region. They braise it in chilli & coconut masala. In mumbai to taste it try Trishna or Mahesh Lunch home. I have some Malvani Masala and some kholapuri masala... now I am thinking.. thanks. I loved the lobster at Mahesh, although my son was mad at me for eating Freddy the lobster .. think I might have traumatized him for life

Lobster with fresh coconut base like Gassi or Thoren would be great. My preference would be Gassi. P2 Prasad, I am doing a Gassi recipe for my new book, never thought of it with lobster.. sounds quite tempting. Maybe I can do four sections to the table and have it done by N W S E portions of India.... that would be quite unique dont you think?

My favorite recipe for lobster used to be lobster cooked with Kokum.. if I can dig it up, I will post it. Very unique. I like the saag suggestion. my hubby is suggeting we do 3 0r 4 types of lobsters dishes and serve with steamed rice and naan.... sound tempting. My only fear is that I have steamed lobster at home.... I usually get it done at the grocers... maybe I will be brave enough to try it............ all I need I guess is a pot that is big enough

Yummy, all sound delightful. I am taking notes and will report back on how it goes.. maybe even pictures if I can get that damn scanner to work

We have invited some friends for dinner over the weekend, I asked them what they would like to try... answer "Lobster, Indian style". Okay now I am stumped.. any recipes? cooking insights? anything? Help!!!!!

Just reading you post, I can see why you would have liked it so.. i will call them and see what they have to offer. Thanks for taking the time to answer my questions

Sounds yummy!! I will present both options to my hubby and then report back

Not yet, but I will now. Sorry if I sounded pissed. I usually try not be too harsh and will give people the benefit of the doubt -- but this was really bad food and the service was even worse

I used to love this rest in VA, Udipi. In fact i have even recommended it. Now I feel like I need to eat my words.. I have been there twice in the last few weeks and the food is nothing short of horrible. Last night we ordered the Vadas (lentil fritters)-- they arrived SOAKED in oil.. I am not kidding you, there must have been about 2 tablespoons of oil on my plate along with the fritters. Then the Semolina Stiry fry -- uncooked and it smelled really bad Then we tried the Dosa.. not ready to give up yet. I bite of the dosa and I gave up. The filling lacked any sort of spice, including salt Still hungry, we ordered desserts. Well you get the picture ... So I take back my recommendation of this place. We tried to talk to the wait staff, who looked at me as if I were from another planet. Maybe they were having an off day, but it was one too many for me Sorry if this offends anybody, MOnica

Can you tell me a bit more about the food?

Sounds really delightful. I would love the Little Inn, it is a bit too expensive though. I will call 1789 see what they can do for us... thanks