Suvir Saran

Liza many Indian restaurants now have Bhel Puri on their menus. Even some on East 6th Street. I know Guru does. Pongal has Bhel Puri, Tamarind has Bhel. I am sure there are others. Mirchi has great Bhel, and in an attractive room.

That sounds like a deal.. maybe I can bring some Indian picnic foods and you the TT. What say you?

Friend Damian is a very naughty person it seems. Made something innocent take such naughty turns. I was worried for a while. And then I realzed the spelling was quite different. I will look to see where I can find gongura leaves. I love the chutney made with them. Thanks Adam!

Jaybee, Thanks for the recipe. We do almost everything similar other than the addition of cinnamon and nutmeg in your recipe. I add spices when making it as a fusion dish. Or else, I am happy without any. I use a cast iron skillet and find that just as successful. In fact I think Julia Child also uses those. Where do I have to go to get a taste of your TT, Jaybee? I will be ready early to stand on line. Bux, thanks for the information.

Steve, Bhaja, Bhajia, Pakoras are appropriate words. The Dosas tend not to be very good at Dimple. Maybe next time you can try the street food (Chaat) dishes and get yourself a meal you may not find in too many Indian restaurants. The Paatra (Arbi Leaf) dish is nice. Arbi leaves are leaves of the Colocasia Plant. A sister plant of the Elephant Ear. We eat the leaves and the tuber in India. I love Bhel Puri and Sev Puri. In fact I have had Bhel for lunch the last two days. I have a houseguest that just wants to eat my homemade food. And Bhel in the morning. Go figure. And if you look at the Dimple link that Sandra gave, you may find more information. I am glad you enjoyed Dimple. It is simple, almost tacky, but worth the effort. The women behind the counter love to serve and do a great job. In fact they love to help, maybe next time, you can employ their feedback as well. I am amazed at how accurate their recommendations usually are.

Jaybee do you live in France? Do you make TT? What is your recipe? I follow the one Julia Child has and it is very good. Better than many I had in Paris. I need to make the trip for getting my own 8 saucers. Yes I can be happy eating a good TT with CF and GS. PS: CF= Creme Frais, GS = Glass of Sauterne

Let me know how the paneer comes out.

Bux I did have the Fouchon example of Kougin-Amann. They are good. I will now have to make it to Brittany. The pairing of the tartness and caramel nutty sweetness in Tarte Tatin is wonderful. Also to avoid the apples from getting brown, one can add some lemon juice and that adds that hint of citric tanginess that makes the dessert a great one in my book. But I have something wonderful to say about all desserts. I live for them, it seems.

Damian, Where did you get all this information from? What makes you think Gongura and Ganja are the same thing? Do you think it could be a spelling error? There is difference between Cannabis and cannabinus. Or do you know something I do not.

Lesley do you remember how they prepare the Tarte Tatin? Is it the rustic style or what chefs are doing these days and calling Tarte Tatin?

Thanks Marc! That is what I wanted to find... one that would sweep me off my feet. I make Tarte Tatin and love the contrast between tart and caramel that most never seem to have. I will make a trip to Paris for that now. I love Tarte Tatin. Well will be in London, so it would be easy to go for a day or two and enjoy a Tarte Tatin rampage as you call it.

Here is a recipe I use for making paneer. Paneer Recipe Chenna is paneer that has not been drained and set for hours. In other words, it is soft and fresh milk curds.

Can one find Gongura leaves sold fresh in the US? And if so, is there a source in NYC? I love eating Gongura Chutney and would love to be able to make fresh chutney at home. PS: Gongura is the leaf of the Ambari Hemp plant. It is also called the hibiscus cannabinus. Hight in protein and with a great amount of ether, it is also good for providing energy. The seeds of the plant are considered to be aphrodisiacal. Stimulate the appetite and are purgative.

Foods of India 121 Lexington Avenue New York City, NY Tel: (212) 683 4419 The above grocer could be one place you can call to see if you can get them to ship the leaves. Curry Leaf Plant For Sale I have been told the above site is able to ship plants across the US. But since I have not ever ordered directly, I am not sure about it.

I have not found a substitute in Indian cooking for Curry Leaves. We find fresh curry leaves in most all-Indian grocers in NYC. Maybe you could ask if one of them would ship them to you. I very successfully freeze them for a couple of months. Always add a few more leaves than the recipe calls for if using frozen. Dried are good to use as a powder, but certainly no match to frozen ones. You can do a google search and find Curry Leaf plants that you can get shipped to you and grow quite easily. In fact in Texas, you maybe able to grow the plant outdoors. But I am not sure about that. I have mine at a windowsill and it does just fine. Though I prefer using store bought leaves for the most time but call upon my plant when I am in dire need for them and with none in the freezer of refrigerator.

Damian, you are sooo good. I have nothing more to say. Well it was great meeting the gang. Thanks Sandra for reporting on our convocation. Damian thanks for sharing the deep conversations. Degustation, please tell us how the rest of your weekend was. Thanks for taking the time to meet with us at Dimple.

I have not heard of the custom of taking rassam poured over rice after dessert. Thanks for sharing something new. Malaga Tanni, is what people believe to be the root of Mulligatawny. And yes it does refer to a rassam like soup and the two words loosely translate as: Malaga - pepper Tanni - Water Pepper rassam is a famous rassam from Southern India. In fact when I was young and grew up with Southern Indian neighbors, they did just the very opposite of what you point out. As one would offer a soda, water or some cocktail to guests upon their arrival into ones home, in Southern India we were always served some version of rassam. Piping hot, in glasses and with chunks of tomatoes, chilies and cilantro. The rassam is very runny, nothing more than just water that is spiked with spices and often laden with chunks of veggies. Rassam was served as a first initiation to the very rich tapestry of food that would be presented as the meal unfurled. The rassams gave the homes a wonderful aroma and I do believe they build your appetite. I actually feel they also tease your taste buds and make them hungry for more heat and layers of spicing. Some in my friends' families would also have rassam with the meal. They would dip pappadum in the rassam, some would drink more with the meal and others would finish the meal with the eating of rassam and plain rice. I saw those that did that as mostly cleaning their banana leaves, since the rassam being water would wash all the gravy and oil from the other dishes. It is an art to be able to eat rassam and rice with your hands. Since the rassam just seeps into the bottom of the platter. But those that eat this often, know just how to dexterously use their fingers into lifting the rice mashed with rassam and laden with the liquid and get nice moist rounds of rice and rassam into their mouths. I could always look at their expressions and know that they were in heaven. Rassams are as old as Southern Indian culture. But the concept of drinking soups out of bowls and making a course out of them seems to have been borrowed from the west. Is the preparation of Mulligatawny as we see it today authentic to Southern India? That remains a debate with almost no end. But the very name makes it easy for all to understand the origins. But the soup today is quite different from the pepper rassam it was adapted from. PS: I will call a cousin-in-law I have from Kerela and ask her more about this topic. Will keep you all posted.

Thanks Steve!

Will be at Dimple at 12 Noon. Will have to leave no later than 12:45 Since I have to be in Upstate NY later for a lunch. Look forward to meeting all of you.

I love Tarte Tatin and was dissapointed with what I ate around Paris. I do not remember going to any special place looking for it, but tried it in several bistros. My fault I assume. Where does one get a great Tarte Tatin in Paris? Does anyone know?

Wilfrid I do that too. What is your recipe? Care to share? What temperature do you cook it at? Do you use a particular rice?

Mirchi ( Chile Peppers ) While certainly from the New World have become an Indian cuisine staple. What chiles do you use in your cooking? How do you use them? When do you add them to your recipes? What makes you decide what chiles to use in a certain recipe? Any chile stories?

Dimple 30th Street, between Broadway and 5th Avenues North side of street Look forward to seeing all that come.

Could you mean Baluchis? Also Bukhara Grill is nice as well. 49th between 2/3. I would say have dinner there... visit the bread bar for more simpler Indian fare. Upstairs for the fusion food. Try the Kulfi for dessert. Used to be very good.

I would be biased if I say too much at this point. My silence may be all that is necessary and succinct. Nothing has changed, and yet much can change. I am hopeful and willing to be surprised and positively overwhelmed.