Suvir Saran

Thanks Simon! That sounds yummy.

Same for me.

Please do refrain! Seriously, WOW! Thanks Toby. I can well imagine how much effort you put into it. Not what you did with your knowledge, but also of your time and patience. You are very kind.

Thanks Sandra! You are as usual, very kind. I did wonder what Lesley had to say about that to an amateur dessert chefs like me. Wondered if her experience as a pastry chef would make her understand it differently than what I have learned through reading cookbooks.

Care to explain the ribbon stage?

Kakori Kebab 2 lbs. Minced lamb 1/2 cup canola 1 cup chopped onion (1/4 cup of it should be caramelized) 1 inch fresh ginger, very finely minced 1/4 cup finely grated raw papaya, optional 1/4 cup Indian poppy seeds 1 1/2 teaspoon garam masala 1/3 cup chickpea flour, roasted 1/4 cup cashewnuts, processed as fine as you can without turning into butter 1 teaspoon cayenne 3/4 teaspoon black peppercorn 1/2 teaspoon cloves 16 green cardamom seeds, peeled and seeded (in a pinch you can use a teaspoon of store bought powder but it is not the same. In the US the powder has cardamom peels ground as well and so the aroma is diminished, sad but true) 1 teaspoon saffron, gently toasted and ground 1 tablespoon milk In a cuisinart blend the minced lamd with the oil, onion (chopped and caramelized), ginger, raw papaya, and garam masala. Marinate for a half hour. In a spice grinder process all the spices and cashewnutes into a fine powder. Add the chickpea flour and the ground spices into the mince and marinate another 15 minutes. Add milk to the ground saffron and blend into a paste. Add to the lamb, mix well and shape into sausages and cook in oven or layer around skewers and cook in the tandoor or grill. Midway through cooking baste with butter and cook till done.

"Toblerone" ?? If you got to go 'Swiss' , at least go "Lindt Halbbitter" If I have to have candy, I am happy being tacky or mass market.... Toblerone is just so perfect for some of my moods... I can eat a lot of it.. A LOT. I am sorry if I offend those that love fine chocolate by having this love of Toblerone, but I do love it. I eat it more when traveling to other parts of the world. I buy it at the airports in Europe and travel with it to farther places east.

This batch I made last night is even more gooey inside and certainly has a nice cracky outside. Thanks for this recipe Lesley!

Care to share that recipe? It sounds fantastic.

Dont blame you... that is bad stuff..... Even I, one that loves all things sweet, finds it terrible.

why is that???

another late dinner... Thursday night Shitake Mushroom and Caramelized Onion Tart Goat Chees, Tomato and Basil Tart Roasted Potatoes Vanilla Coke Best-Ever Brownies

These are the times I think I should learn how to drive and get a car. Thanks for the information. Do start a thread on Angan as and when you get there. Would love to hear from you about the new location and if it is still as good as you remember it from the past.

Would you be willing to share your recipe ? As a co-ex-colonial (?!?!!?) I'm drooling just thinking about a good fruitcake. I've never understood why they're so much maligned here in the US. - S I will think about it... or I can PM each of you privately.. and maybe you can honor my request to not publicly post it anywhere. Would that be fair? Or am I not being generous? Aunt Susan runs a baking business in New Delhi and she gave me the recipe to only ever publish in my own cookbook. That is the dilemna I have... I am sorry...

I love those corners too.... yummmm Definitely agree! Corners rule! Luckily my kids go straight for the middle. Can I adopt your kids and send you my adult friends? At least when I bake brownies?

Toblerone.

I used to love the Cadburrys malt ball sold in India. Nothing has ever compared and come even close. Also they sold an item called "Nutties" , it was my favorit sweet.

I'm sure you noticed that I addressed the issue of some dishes not being hot and gave our thoughts on why it happened. Do you think our theory is correct? Was your food actually cold, or more like tepid as ours was? Did you consider sending it back? Again, thanks for your interest. I think you are accurate in your guess. So, again, it makes me think you are savvy and smart. I am always surrounded by other chefs, owners or friends who are reviewers when visiting Indian restaurants. These are the only times I visit an Indian restaurants (To eat Dosa, lentil and rice crepes, I can go miles), and so most often I have to behave. The chefs would not want to insult the owner or the chef; the owners of another restaurant cannot seem arrogant at another’s. And restaurant reviewers have me for my expertise but not for me to make a call like that. I would have loved to send the dishes back. But that was not an option I could exercise. I am again, thankful that you posted about your experience. I hope you would start a thread on your neighborhood and favorite Indian restaurant soon. It seems wonderful.

I have found that the Mulligatawny soup served in our local Indian restaurant has always been excellent. Whether its flavor is "authentic" I couldn't say since it's the only place I have ever had it. I wonder if most Indian chefs or not know themselves what an authentic Mulligatawny soup should be. It is not a dish that has much connection to its original roots. Malaga (pepper) Tanni (water) so what would have originally been called malagatanni is hardly ever prepared outside of homes today. Some restaurants in Southern India serve it as it should be. Some cookbooks must have the recipe. But hardly any restaurant ever serves that authentic version. So what you had is certainly fine. It is just another variation of the original and like all variations of that soup, it too is very far from the original. Malagatanni is a very water and spicy soup. I believe I give a recipe for it in my cookbook. Now I have to go check on that detail. If you like what your local Indian restaurant serves, I am sure it is good and you should enjoy it. My guess is that it is certainly no less authentic than most of the versions of mulligatawny I have had.

Re: the onion-stuffed Nan at Moghul. There was something about the flavor of the onions that did not appeal to me, though what exactly it was that put me off I couldn't say. The only other Onion Kulcha I could compare it to is the one we have had when we have gone to our local Indian restaurant, and that one I like very much. And the funny thing is that my husband, who isn't anywhere near as picky about food as I am, also had the same reaction. Funny! I am like you about Onion Kulcha. I hardly ever find one I like. The onion flavor is almost always off. Similar to my dissapointment in most Middle Eastern restaurants with their sliced onions. I believe that some chefs chop onions at least several hours before a shift and at times even a couple of days in advance in some of thes smaller ethnic restaurants. Onions really do need to be fresh and for some reason they do not do well when sliced and sealed in boxes or zip loc bags in refrigerators. The onion flavor gets too intense and the exciting bite that fresh onions have is lost and it becomes overwhelming and smelly. Maybe that is what may have happened. I am sorry. I am with you on that one. I hesitate before ordering Onion Kulcha at most any restaurant. Your husband and you are savvy diners. It is apparent in your sensitive taste buds for onions.

I am flattered knowing you are flattered. I am not everything Tommy makes me out to be. What one thinks of a cuisine or food they eat is all that matters. Who cares what the experts think and know of the history of that dish, ultimately it is our own palate that needs to find a willing companion in those things we eat and enjoy. So, your experience matters much more in this equation than anything else. It was amazing to me to see someone spend as much time and thought on a post about an Indian restaurant and meal as you did. I was flattered and my Indian ethnicity was entertained more than I imagined it ever needed. Thanks for taking time to write about the foods of my people. What is the name of your immediate vicinity Indian restaurant? Maybe you ought to share more about than on another thread. It seems like you enjoy it consistently and often and that means a lot. I would love to know more about it and make a trip to it.

If you have answered the last two posts... I can help you Tommy.

If you have answered the last two posts... I can help you Tommy

what do you want????

what are you wondering about Mr. Tommy?