Suvir Saran

Simon have you heard of Lahori?? It is a kebab house that I have heard endless praises of. No fuss, hole in the wall restaurant but great tandoori and north western fare. Would love your feedback. keep me posted on your NYC trip. Maybe I am here when you are.. and it would be nice to meet.

Mushrooms are great with creamy sauces. In my cookbook I have a recipe of mushrooms in a creamy sauce. A dish as old as Mughal cooking. In my cooking classes I share the many intricacies of spices with the students and then encourage them to play with spices and as I always say, "entertain spices". Magic happens when you least expect it. If you cook with feeling and with attention to your ingredients, the dish will take forms you want it to. So Jinmyo, with your great talents and your wonderful knowledge of food, you can keep playing and creating endlessly. I use cumin, coriander, ginger, chilies, carom, fenugreek, mustard, curry leaves, poppy seeds and nigella with mushrooms. Vivin.. arent you a lucky man. Yes they are called Black Mushrooms. And they are intense. Maybe Vivin can have a dinner for egulleteers when he has these at home. Kidding. And yes I have seen mushrooms of many kinds. If I can take some blame and also credit some to many Indians, it is the lack of labeling things. We are often very careless and carefree and not always too detailed in our lives. So even as I have seen and eaten and cooked with many mushrooms in India, I have never asked, known, heard and read their names. Jinmyo, my apologies that I cannot give you names of the types of mushrooms you can find... But let me just say.. they have them in abundance in many forms. As I was leaving India to come here close to a decade ago, mushroom farms had become the hot trend for society people to have. Well that can certainly tell you something. The mushroom toast are amazing. They are not what we call sandwiches in the west. These have a saute of large button mushrooms that have been cut in halves and cooked with onions, ginger, garlic, green chilies and tomatoes and cumin seeds, chilies and coriander powder. The mushrooms are sauteed till the mositure has evaporated from the tomatoes and then these are topped onto toasts. Garnished with very finely chopped cilantro and red onions. Served open face. While I love mushrooms.. the one thing I cannot fathom eating is the mushroom steak that so many chefs make for vegetarians. I find them far from what I would eat as a person that prefers eating vegetarian foods. They certainly could look like sting ray, but have no flavor and are an apology in the name of cooking in my book. These are the steaks made from Portebellos.

I am anxious to read what everyone has to say... I know little if anything about the Indian restaurants there. This is going to be a great education for me. What a great thread.... I may be off to London in the next couple of weeks.. so this is great timing. Thanks for your post Hasmi. Welcome to the India board at egullet.

Button Mushrooms are most common in India. They can be found in small or large sizes. And in fact they are considered by most Indians to be the safest mushroom to eat. There are many stories about food posioning related to mushrooms. While certainly that can be an issue, I do think some of it comes from the belief that mushrooms are Tamasic as Jinmyo points out. Kashmir had a seasonal harvest of Morrel mushrooms. And these are the prized variety that mushroom eating Indians crave. They are very expensive. Short in supply and having dishes with them on a menu brings many compliments to the host. In fact my partners brother sends us Morrels from their farm in Missouri and I am always transported back to thinking of Kashmir. While I have seen all other mushrooms we find here in Indian hotels, I am not sure how extensively they are grown or used in India today. Those in the know, people that love mushrooms certainly know better and enjoy all the kinds one can get. As for shallots, many Indian chefs prepare making curries with shallots for they have more sugar it is believed and one can use lesser amounts in comparison to onions and get the balance between acid and sweet in sauces. Shallots are one vegetable that I have seen be larger in India. Surprising for one normally sees produce there be much smaller in size than what we see in the US markets.

Jinmyo wrote the following in response: Suvir, this is very interesting. I have never had any other mushroom than Paris/white button mushrooms in Indian cuisine. But surely there must be very many varities that grow. How many are used and in what ways? Anything you know or discover would make a wonderful thread. I know that mushrooms are traditonally considered to be unclean in Indian culture because they are associated with the dead and are "tamasic". Just as garlic/leeks/onions can be considered as giving rise to lust in several Indian religious contexts and are "rajasic". Mushrooms and the lily family such as shallots are among my favourite foods. Anything that occurs to you or anyone would be of interest. My thanks.

Mushrooms are made quite a lot in northern India. They are avoided in vegetarian homes for people associate them with meat. Do not ask me why.. I have heard a hundred different answers. In fact in my own home, till I was 13, we never ate mushrooms. But then, my sister got a taste for them and I became lucky for that. We never stopped eating them after that and now have many recipes in our household using them. And these are age old recipes. In fact in Srinagar Club or what used to be called that they made the best Open Toast Mushroom Sandwiches. These were toasts topped with a spicy preparations of Karahi Mushrooms and it is heaven tasted at every crunchy bite. Our friend Bindiya whose family fled Srinagar would make these as evening snacks. It was nostalgia for her and a feast for the senses for me and our other friends. In my cook book I will have at least 2-3 recipes with mushrooms. In my kitchen at home, I make them in innumerable ways. All Indian and all recipes I learned at home from Panditji, a very conservative Indian chef. Mind you my father never eats mushrooms. He finds t hem meaty and enjoys looking at us eat them but cannot even fathom tasting one.

Button Mushrooms are most common in India. They can be found in small or large sizes. And in fact they are considered by most Indians to be the safest mushroom to eat. There are many stories about food posioning related to mushrooms. While certainly that can be an issue, I do think some of it comes from the belief that mushrooms are Tamasic as Jinmyo points out. Kashmir had a seasonal harvest of Morrel mushrooms. And these are the prized variety that mushroom eating Indians crave. They are very expensive. Short in supply and having dishes with them on a menu brings many compliments to the host. In fact my partners brother sends us Morrels from their farm in Missouri and I am always transported back to thinking of Kashmir. While I have seen all other mushrooms we find here in Indian hotels, I am not sure how extensively they are grown or used in India today. Those in the know, people that love mushrooms certainly know better and enjoy all the kinds one can get. As for shallots, many Indian chefs prepare making curries with shallots for they have more sugar it is believed and one can use lesser amounts in comparison to onions and get the balance between acid and sweet in sauces. Shallots are one vegetable that I have seen be larger in India. Surprising for one normally sees produce there be much smaller in size than what we see in the US markets. I will also post this in a new thread called Mushrooms in Indian cooking. Reply to this post on that thread please. Thanks.

Good mangoes from India... good for you Simon. I am not much of a fan of mangoes. But as I said.. tasting the rather sad ones in the States made me a fan of what I had left behind in India. There is a hindi proverb that says "Jo mil jaaye woh mitti hai, jo kho jaaye woh sona". Loosely translated it would mean: That which you find today is mere dirt, and that which you loose then becomes golden. So actually, I would rather see NYC get better Lychees, Chikoos, Apricots, Pears, Plums and other fruits that I love. But while we get some of these fruits, they leave much to be desired in terms of taste. A fruit expert friend of mine was talking about the intense sun in tropical countries making a huge difference in the flavor of fruits and also that fruits are mostly seasonal in India. While Cold Storage is becoming more and more of an entrenchment in India as well, it is still not as widely spread. I love Sweet Lime Soda in the summer. Takes me back to days at Gymkhaana Club in Delhi where after we swam in the morning, the server would have Cheese sandwiches, home made thick and crisp jaali wafers (potato chips with the waffle cut, maybe someone else could describe them better. Jaali is the hindi word for Lattice work) and fresh lime soda. My siblings, our friends and I were in heaven and refreshed to begin another day in the heat of Delhi. Khatti Daal from Lucknow is my favorite in the summer. I make it with Arhar kee Daal (Toor Daal) and cook it with the juice, flesh and rind of an entire lemon. The Tadka (tempered oil) is made with ghee and has cumin seeds, asafetida and whole red chilies and a pinch of red chili powder that I add to the oil just as I turn the flame off. This is done so as to not kill the heat of the chilies and turn the color black. Also I always have a cup of water handy and soon after I add the chili powder (cayenne) I splash a few drops of water. This reduces the temperature of the oil and also makes the color of the chili bleed into the oil. The tempered oil then takes on a very intense and beautiful red coloring that is at once tasty and very chic. And I forgot, after I have finished cooking the Daal to my desired consistency, I fold in freshly chopped cilantro leaves (coriander leaves). There is much to be said about the crunchy fresh savor added by these greens. Lastly I too have a hankering for Thumbup Cola and Limca but on this recent trip to India, it was hard to find even back there. I was saddened and also proven correct. Coke ruled everywhere. Most all of the large brands from the past are in the background I assume... not that I could see that background. And most sadly, the very small soda fountains that made amazing sodas are closed and out of business. In fact even the soda factory at Delhi esteemed and very old world Gymkhaana Club shut down 4 or 5 yeas ago. And with its closing stopped the production of my favorite soda, Vimto. They also made great icecream soda, gingerale, lemonade and orange cream sodas that were our staple in the summer Holidays for those times when sodas were served. We were not allowed to drink sodas at home other than for large parties. Fresh Lime Soda, Nimboo Paani (sweetened fresh lime water), Panna (mango water), Jal Jeera (water spiked with toasted cumin and other spices), home made gingerale, Lassis and Cold Coffee were our summer staples.

"Aamras" is the hindi word for mango pulp. Rasa could simply mean essence or even nectar or juice. If anyone remembers the meaning to be different please correct me.

I also miss the Dussehris, Langdas, Chausas, Ratnagiri and several other mango varieties. They are all many hundred times better than any I have eaten here or even in Singapore. Even there the Mangoes available were terrible. But yes they get Alfonsos there but they are available to the few and elite that have the cartons pre sold to them. I am also told that Canada gets in a few cases of Alfonsos every year and people there can get a tasting each season. How lucy they are. London is the same way. We ate a lot of chickoos this time in Bombay. I love that fruit. What perfect texture. In fact at Bachelors in Marine Drive they sell Chickoo Icecream that I often crave and miss. I can eat Chickoos anytime. I prefer it over Alfonsos. And Sitaphal (custard apple), the ones we get here in Chinatown are an apology. Not much custard mostly all seed and skin. But at least they make it in. But I certainly do not spend any time or effort chasing after them. Since every year I try getting them and again and again they are dissapointing. But the farmers market in San Francisco has some good fruit in the summer. Not these fruits we miss, but some of the apricots, apples, peaches and grapes are natural and tasty enough to remind me of fruits found back home. I love being in SF in the summer for that very reason. To spend a saturday buying, eating and tasting fruits that are ripe and naturally flavorful and bursting with juices. So much of the produce we see here is all size and little substance. But when away from NYC, I miss the great chocolate we can find here.. the cheeses one gets here that never make it back home... or even the varieties of oils and cold cuts etc... so every place has its own bounty. Oh yes... Corn... that is the best here in America. No where else have I found better corn. Not to forget the potatoes we get here. But Mangoes... they just do not seem to be a fruit one can find worth mentioning in the American realm. While poetry was written after being inspired by tastings of the mangoes in northern India, dismissive missives could be written about the sad mangoes that make their way into the markets here. Is there something we egulleteers can do to allow for import of mangoes from India???? Do we have enough weight to make that happen? Wishful thinking on my part? How I miss the rotlis with Aamras (paper thin soft rotis, flat breads that are eaten dipped into bowls of mango pulp). It is my favorite part of a Gujerati meal. I am not much of a mango eater. In fact I became a lover of Indian mangoes only after eating the sorry ones I tasted in the US. But Alfonso Aamras is divine. The Turshi (characteristic sweet bitterness that makes an alfonso what it is) of the Alfonsos is what I miss. That delicate balance between sweet and sour and bitter is magical. A symphony of flavors that is taken to a heightened level when indulged with the pairing of the smooth and silky vehicle of appreciation, the Rotlis (flat breads made paper thin). I feel like I am losing it. I have become like Mirza Ghalib (revered and famous Urdu poet) in my old age. Getting all sentimental thinking about the Indian mangoes. But Ghalib I can never be. His was a genius the world will not see again that easily. How I wish that someday I can take his poetry and its fine nuances to the reality of every life. For after that, every life that has been touched by it, will be changed for life with an acutely critical understanding of all things sensuous and beautiful.

I have come back after eating Alfonsos in Bombay.... Wow... they were perfect... and now I feel like I will be without mangoes for another year... till I am back in India. I never waste my time anymore looking for mangoes. Have tried many times. The mangoes are not even close to all those I grew up eating. What do I do... I have given up. Shall I be trying any? Where does one get them? How are they?

I love fruit drinks.. and I can have them any time...

I will take a first jab since you are all quiet here... I often see myself preparing eggs in many forms but adding Indian spices. I make home fries with cumin and chilies and chopped mint leaves. Grilled meats and vegetables are a staple at parties at home. It makes it easy since we have a Tandoor on the deck. Yogurt based soups of different kinds; seasonal stir-fried veggies from the farmers market make it to the table at night. Lemon rice becomes an evening snack. Mint and cilantro chutneys are staple. Lassis (yogurt based drink) with different fruits or even plain and sometimes with salt and savory spices are drinks of choice. Panna (green mango based mocktail) is an all time favorite in India. We do not have very good green mangoes here to make it with. Will see how my luck turns this summer. If I have any success I will share that recipe here. Light, somewhat spicy, sour, cooling and refreshing is what does it for me in the summer. The heat in some light dishes is nice to me for it makes me sweat and that in turn cools me as I sit under a fan or feel a breeze. Enough from me... what do the rest of us make or think of as summer engulfs us????

1) Kwalitys Channas are the very dark cholas you often find in Punjabi style restaurants. But the real Kwalitys channas are made without too many ingredients. In fact they are almost black and made with a lot of dried and roasted spices. A melange of Amchoor (mango powder), Anaardaana (pomegranate seeds), kaala zeera (black cumin seeds), kaala namak (black salt), kaali mirchi (black peppercorns), strangely enough some versions of this recipe have curry leaves added to it and of course red chile powder. The chickpeas are soaked overnight with a muslin tied infusion of tea leaves to add color and they are cooked with this bag of tea leaves as well. This leaves the chickpeas with a dark color. The spices are roasted carefully till dark but not charred and then ground. The end result is a very dark dish of chickpeas that is sour, spicy and tasty. Lots of chilled onion rings and freshly fried puffy bhaturas (deep fried poori like bread) to go with it. I am yet to come across an authentic or even close rendering of it in NYC. In Delhi these are now common fare in most of the Bengali Sweet like chaat houses. 2) Mushroom Tikkas are made with large white mushrooms (most commonly seen in grocery stores). The tikkas are made like the usual chicken tikkas. The only difference is that instead of fillets of chicken you have large chunks of mushrooms. A great appetiser for a vegetarian that likes foods more chewy. Mushrooms are made quite a lot in northern India. They are avoided in vegetarian homes for people associate them with meat. Do not ask me why.. I have heard a hundred different answers. In fact in my own home, till I was 13, we never ate mushrooms. But then, my sister got a taste for them and I became lucky for that. We never stopped eating them after that and now have many recipes in our household using them. And these are age old recipes. In fact in Srinagar Club or what used to be called that they made the best Open Toast Mushroom Sandwiches. These were toasts topped with a spicy preparations of Karahi Mushrooms and it is heaven tasted at every crunchy bite. Our friend Bindiya whose family fled Srinagar would make these as evening snacks. It was nostalgia for her and a feast for the senses for me and our other friends. In my cook book I will have at least 2-3 recipes with mushrooms. In my kitchen at home, I make them in innumerable ways. All Indian and all recipes I learned at home from Panditji, a very conservative Indian chef. Mind you my father never eats mushrooms. He finds t hem meaty and enjoys looking at us eat them but cannot even fathom tasting one. Uppma is most often made as you say it was made in your home. Some southerners who have lived in the north use sour yogurt not for the creaminess but to add a wonderful acid taste to the dish. It completely elevates the flavor profile of the otherwise very plain but still delicious dish. You can try making your recipe with half water and half yogurt, you will be pleasantly surprised. In northern Indian cooking yogurt actually is not used for creaminess but for the souring effect that is at once sharp and yet quite subtle. When Northerners like me want creamy, nothing stops us from using real heavy cream. We love it and indulge in it with carefree abandon. Another point to note on yogurt would be the fact that it is used sparingly in the North as a staple for the most part, for milk is not reasonable. Or at least to the majority that is not very affluent. But in Punjab and Haryana where milk is abundant yogurt accompanies all meals. It is eaten plain as a condiment with any meal, in the form of raitas and at the end of meals with some sugar, jaggery or even dried fruits and nuts as a digestive and simple dessert. The Punjabis believe and rightly so that the bacteria in the yogurt helps keep the biosystem in our stomachs healthy and active for easy digestion. And thanks Ajay for your kind words. Singapore will come out eventually. It was so diverse, so wonderfully exhaustive that I have to make a huge effort to sieve through the many meals I ate and in the many diverse settings before I can start writing.

What do you cook in the realm of Indian cooking during the summer? What are those dishes? What makes them suited for this season?

The funny part if that I thought we Indians used a lot of Acronyms but in Singapore they put us Indians to shame. They talk it seems in acronyms and with such fluidity that they could fool you into believing that they are using complete words but from a foreign language. Please catch me as you did when I use them and have not explained them. And I too will try and be more mindful. Sorry about that.

Jinmyo dosas made at homes in the south are much smaller. More like the size of large pancakes as one would see in the south of the US. At Indian restaurants they also sell Family Dosas that are even bigger than the length of your arm... maybe two lengths... and as the name suggests they cater to a family. But I am yet to eat a great south Indian meal in the US. At some places the Dosas are great but the condiments and the sambhaar are far from good. At others the sambhaar is decent but the Dosas far from good. At Sagar they are all perfect. And that is what one should have at any meal.

Jinmyo, We ate much too much. Will write in detail very soon I promise. In Delhi I went to my favorite Southern Indian restaurant Sagar. It was great eating Dosas (rice and lentil crepes) stuffed with spiced southern style mashed potatoes, Vadas (dumplings made with rice and bean batter) in sambhaar (lentil and mixed vegetable stew), Rava Dosas (crepes made with semolina) and Masala Vadas (fried dumplings made with lentils and onions and chilies). We were attending a wedding whilst we were there. The food was nice. The Kashmiri dishes were great as also the Kulfi made in earthenware containers. The Gulab Jamuns had me crying as I never get those even half as good in America. We were off to Bombay next. Panditji (our chef at home of over 60 years) made lots of food and great food. We ate enough for a battalion of soldiers. But no amount was enough. Taree Waale Gatte (very light fritters made with Chickpea flour and carom seeds laced in a very light tomato sauce), Stuffed Tindas (a round tomato like gourd stuffed with spices and steamed in a tomato and onion gravy), Arvi ke chaaps (Colocasia chips made like fish n chips), Kathal kee Sabzee (Jackfruit made like a chicken curry), Kathak Kee Biryaani (Jackfruit Biryaani), Raajmah Chaawal (Kidney beans and rice), Kwalitys Chaanas ( these are chickpeas made in the style of this famous Delhi restaurant called Kwalitys. My mother has taught Panditji this recipe. These dark sour and spicy chick peas are served with pooris or bhaturas), Mangauri Kee Sabzee (Mung bean dumplings in a very light watery gravy, while many homes make this, only a few can make these fresh and as soft and light as Panditji. I have tried and have failed every time), Bharwaan Parwal ( spice stuffed Parwal, which is another very tiny gourd almost the size of a okra), Of course lots of chutneys and pickles and for the last meal he made Tahiree ( rice cooked with peas and potatoes and served with raita and chutney and papadums). I have not listed everything he made but just a few highlights. At breakfast he made at least two dishes. Each morning and these could be a cookbook for me to write. Addictive deep fried dishes, parathas(flat breads, stuffed or even plain but spiced), uppmas ( a spicy dry porridge like dish made with semolina cooked with yogurt), Poha (beaten rice spiced and cooked with potatoes and peas) and other breakfast foods. We ate a wonderful meal at Khyber reputed to be the best North Indian restaurant in Bombay. The owner hosted a small dinner at which he invited a few friends so we could meet these people in one night. The food was great. Crispy Baby corn, Mushroom Tikkas (heavenly), Chicken Kababs, Great Papri Chaat (street food dish made with whole wheat crisps and spiked with toasted cumin, chilies, chutneys and yogurt) and then many entrees. We went off to Goa next where we had amazing food. Some fusion food.. French and Indian. Actually very impressive meal. The best Prawn Curry I have every eaten and think will eat in a long time. Nothing has ever come close to that rendition of Prawn curry ever before.. and I think I will have to live long before I eat one as good. It was at a very small restaurant in town called Pranit (will check on the name and post it once I know I am correct). It is one of the oldest restaurants and the food was sensational. The calamari was amazing. The french fries the best I have eaten yet. So much more to write.. WIll write more later. I am sure this gives you a brief insight into what else happened. Singapore was another world altogether. Endless amounts of eating and drinking. And then there was Holi in Delhi. Which would be a book in itself. What was served at the Holi party may have caused arrests in some countries. Brownied served Alice B. Toklas style are mild compared to what was being served that day. I am sure you understand what I mean.

Jinmyo, I am sorry... UP stands for the state of Uttar Pradesh (Northern Provinces) in northern India. My apologies.

It is Tuesday, April 23 and I am well rested after a long journey back home. Or so it seems for now. Look forward to our messages and chats here. Hope you are all well.

Today, Tuesday, I am going to make some Quince Chutney. Found Quinces in the market and now I miss that Chutney we ate growing up. It is delicious. There is something magical about a Quince Chutney. It has a great texture... almost sandy and then the Heeng (asafoetida) and the cumin seeds make it very savory. The raisins give it a nice sweeteness. Quinces are found in the foothills in the north and are used to prepare this amazing chutney that is served in Kaayastha homes across the north with biryaanis and even Tahirees. I had to let you know this since we have been chatting about fruits and their use in Indian cooking. Biryaani - Rice and meat/vegetable casserole Tahiree - A UP style rice pilaf made with rice, potatoes and peas

Thanks for your illuminating answer. And yes you are correct there are many varieties of Thai peppers. In India and Singapore I had several that beat Habaneros in heat by a long sum. So maybe we do not see those varieties here. In fact I was eating this Pommelo salad the other night and a very tiny piece not much bigger than a grain of sand bit my tongue more ferociously than any pepper has in a very long time. I had forgotten lately how potent peppers could be. But in everyday cooking in some of these Asian countries one is reminded daily of these wonderful and potent ingredient. And yes the Habaneros in the US are far hotter than the small Thai peppers one finds in Asian stores. I make pickles with no less than 25 odd pounds of habaneros each summer. The sales person at the Union Square Green Market was tickled the first year, but now knows when I am coming his way that I want all he has that Saturday in the Habanero selection. I stuff them with a mélange of toasted and ground spices in a mix of mustard and canola oils. They are then given in the fall as gifts to friends and family. In fact my mother has taken these pickles back to India. While chilies came from America maybe you know already or would be surprised to know that India is the largest grower and exporter of chilies in the world in terms of production and exports. Curious but true. In fact chilies have become a staple of Indian cooking for the last hundred odd years. They now have Indian names and there are many varieties found in markets there that I have never seen here. There are hybrids I am told t hat are native to India now and only found there. How the world grows and changes. Similarly even though Tomatoes come from the Americas I tasted the most flavorful and delicious tomatoes ever in Singapore from Laos. They were called Laos tomatoes and were little bigger than the cherry tomatoes we find here but much smaller than the plum tomatoes. They have the shape of Plum tomatoes. The color was a deep red with purple hues. They were mixed into the ever so wonderful Papaya salad I ate at Indochine restaurant. Every so often the Indian stores on Lexington Avenue carry these chilies that are skinnier than Habaneros, much hotter than Jalapenos and unlike any I have seen described in books. The owner of the store I checked with for information simply called it "Hot Indian pepper". It was not much help, but certainly added to t he mystery of hot peppers. It would be great to have Mark Stevens or someone else with knowledge of hot peppers to share some insight into this world of heat-laden gifts. And thanks to you for ensuring that I did not over play the potency of the tiny Thai peppers. I was not in any way trying to undermine the much greater heat of many other peppers.

Yes Madhur was the sould behind the food at Daawat. I am not sure what the relationship is anymore. The food is not what I think Madhur would call hers. But I could well be wrong. To me Madhur is the force that made it possible to so many others from India to find a home in the Indian food business. As far as cooking classes, as far as I know, Julie Sahni and I are the two I know of in NYC. She gives them in Brooklyn and I teach from home in the village, at NYU and also travel to homes and teach. Will write more later. Just got back from my travels. Am tired and jet lagged.

I have found them (Loquats) in the past at Balduccis, Gourmet Garage and Dean and Delucas. But it is not a fruit they carry with any consistency. One can also try and order them online. Try your luck. Mint and Cilantro chutney made with green mangos is a classic. You will not have to work too had on your family. It is a winning combination and perfect in the Indian summer. Once you taste it, you will understand why across India people use them when in season. On streets of Bombay, when in season Bhel Puri and Sev Puri are garnished with very finely chopped green mango. It used to be my favorite time to eat these street foods. Enjoy cooking these Ajay and thanks for your kind words.

If you can find green mangos in the US now, you may want to make this chutney. Adjust the salt and sugar to taste. I will come back and test the recipe. It has worked for me in the past. Thought it better to give you something to play with than to have you wait for my arrival back home. Green Chutney * 2 cups tightly packed fresh cilantro leaves * 1 green mango, peeled and cubed * 5-10 hot green chilies, less if you want a mild chutney * Juice of 1 lemon * 1 inch fresh ginger root, peeled and chopped coarsely * 1 small onion, halved * 1 tbsp sugar, or more to taste * 1 tsp. red wine vinegar * 1 tsp cumin seeds, roasted and ground * Salt to taste Mix all ingredients in a blender and liquefy into a smooth sauce. Serve chilled. You may add some of this chutney into a cup of yogurt and mix it well to have a batch that is not as spicy. The yogurt also makes it very cooling. Note: You can substitue cilantro for mint to make Mint Chutney. Or you can mix the two to make a green chutney that would be eaten in most Indian homes in the summer months. You can add more green chilies, or simply make a green chili chutney with only a few tablespoons of cilantro greens to make a spicy hot green chili sauce.