Suvir Saran

Mr. Sinha is the owner of Foods of India. I think his name is Arun Kumar Sinha. I never call him by his name, simply call him Sinha Sahab (the latter word being an honorific for a person older in age and stature). He is largely and wonderfully entertaining and genuine and charming. And certainly with a large dose of eccentric thrown into the mix. What I love most about his person is his deep love and respect for hygiene and it makes his store a treat for me to shop in.

Richard,I have been using extra fruit. I should have made that clear sooner. My apologies. Those Emile Henry dishes are indeed deep and wide. Almost double the fruit, but the same topping. Keep us posted on your cobbler adventures. It is fun to play with summer berries and fruits.

Very much so.... I love chilled peaches and fresh whipped cream.

Very very jealous. I love blackberry pie and cobbler. Can we see a picture of what your talented daughter bakes? I am sure you have something to do with her baking talents. Baking is my therapy. And I started at the age of 11. Whilst I am no Steve Klc or Lesley Chesterman or any other trained pastry chef, I have found baking to be quite liberating and also wonderfully challenging in some ways. It is also a delicious and beautiful treat to share with those one loves. Life is made both sweet and special with the addition of pastry. Simple cobblers are addictive and healing and nurturing. Upside down cakes a treat for the hungry soul and tired mind. A good pots de creme a decadence for anyone overwhelmed by the mundane and the list goes on, at least for me and my sweet loving friends.

Use whatever cream you have. I have worked with all cream and no milk, and in fact enjoyed the biscuit even more so. I have changed Varmints recipe in that I only use buttermilk and heavy cream. On Sunday, I had no buttermilk, so all I used was heavy cream and lemon juice. The biscuit was superb. On saturday I used butter milk and heavy cream. All the best with your cobbler. And thanks for your kind words.... I have learned so much from Varmint, tana and the rest of you. eGullet never stops fascinating me with its members brilliance.

Belated welcome to you Marlena.

I have had the same problems with Kalustyans. Not with loomi or pozole... but with lentils.... Also cumin seeds I bought from them had more stems than the seed. It was very disheartening. Foods of India is somewhat more expensive, but very clean and all ingredients very fresh. Mrs. Fat Guy, Fat Guy and myself once spent an hour or two there and found ourselves quite amazed at the clean shelves and shelves of spices and ingredients from India and elsewhere. I make sour yellow lentils and have mostly cooked with a whole lemon, and once with one loomi. It was quite tasty... Makes me want to try it again, I may have to document the recipe for posterity. How do you make your lamb and lentils??? They sound very good.

When they open, you shall read about it first at eGullet on the web. But for now, some curiosity will do you and all of us good.

I made the peach cobbler tonight. It was superb. The berry cobbler last night was amazing. The peaches were very sweet and very ripe. I added almond flour into the fruit as also into the pastry. Made it really special and delicious. Toast the almonds just ever so delicately.. and then cool them and gring them. You could also buy professionally ground almond flour.. it is so much more perfect... but I am always happier with the coarseness and taste of home ground toasted almond flour. It has much more character and taste. And certainly not as refined as store bought, but totally acceptable if not better for some desserts. tanabutler, thanks for all the links. And yes I was very impressed by your photography... and congratulations to you for being so good so quickly. And yes digital cameras make life so much easier... But in the end of the day, it is all about having the eye and talent... the camera is only as good as who operates it or sees through the lens. You need to take some credit, if not a lot of it here. You are good. Varmint, how was your peach cobbler?? How did the eGulleteers enjoy it? Varmint, thanks for making me into a cobbler fool (hehe... elyse coined that name ). I have enjoyed being foolish this summer, it has been fun making cobblers so very often... and even more fun, for I have had some great fruit in the kitchen. Also, I have this most amazing deep pie dish from Emile Henry, and the fluted edges are perfect to have the fruit juice dripping from and getting sticky around. Makes me feel so very proud to be serving something so comforting but also so attractive.

Watermelon is VERY Indian. I thought just in the past 2 days to make a Rajasthani Watermelon Curry. Watermelon Sherbet, sorbet and simply chilled, almost frozen watermelon were staples in my families home in Delhi. Where do you get watermelon ice cream? How is it made if you make it at home? Would you mind sharing that recipe?

I just clicked on the Clafouti recipe, and realized the link was to your own site. I guess I was on target wanting to see you do photography. You already are. Thanks for taking time to post this photograph. You did indeed initiate the uninitiated inside me. And now, for my first time, I shall prepare without anothers guidance, a cobbler with the batter below the fruit. Cannot wait to see the batter rise above.

There is a certain restaurant opening in NYC.. and the chef there has finally demystified Chicken Tikka Masala and called it Butter Chicken.

I loved the recipe... I feel somewhat scared to try it... but I shall. Any more ideas???? I would love to learn some more of your Italian favorites.. thanks for sharing that recipe.

Varmint I made this again, only berries and it was superb. I cooked the fruit by itself for 25 minutes. That seemed to have thickened the juice to the perfect consistency for my taste and those of my guests here. They loved the biscuit topping (thanks to you of course) and the dessert as a whole (again thanks to you). I served it with ice cream and also heavy cream for those that wanted it. Actually, heavy cream was even more popular than ice cream. The berries and their juice were superb. I like the fact that your recipe has no corn starch. Makes it so much more desirable to me. I thank you again.. and shall again and again as I make this simple, quick and really tasty dessert.

If you were preparing dinner for a very special occasion in your home this summer, what would be your list of desserts to choose from? Recipes, ideas, thoughts and anything that can help us learn from each other are welcome.

Online store for mason/bell jars and other canning stuff The prices on this link look fair. I have never used it.. so I am not endorsing it, but sharing it. Has anyone shopped at this site?

Elyse, where did you find them? What was the price? I always buy mine at Zabars or Broadway Panhandler (when available here, the particular size and pattern I want, they are cheaper than at Zabars). I find that Zabars has more stock. It is a schlep for me to go to, but I never am lazy to do so. I bought the last batch at Gracious Homes (Broadway location) and they were too expensive. It was late and I knew only GH would be open at that hour.

I love the creamy thick part. Amazing taste.... Makes me want to fly back to Delhi for doi.

Well the vendors are new, many are gone... and the area has been cleansed. Maybe Vikram, can share more with us about the changes that happened.

never stop learning new things at eGullet. Thanks all for your posts. How could I forget Camellias recipe in the 50 curries book. Shame on me.

Welcome to eGullet and its Indian forum. Look forward to reading your posts and learning from them. Chowpatty beach is something else. I was somewhat shocked to see how different it was this last year from when I lived their in the early 90s. When were you there last? Did you find some of your favorite vendors?

It does not sound appetizing at all. Thanks for the link, at least I have seen a recipe for it now. Maybe some have tasted it??? And would share the experience.

I have not really every had this curry in any home I have visited over the years. Today, some friends told me that it is a dish many restaurants do prepare. Do you know of any that have this dish on their menus? Have you ever eaten a Mango Chicken Curry? What was it like? Where did you eat it? Did it leave a lasting impression? Was it made with the sweet chutney, Fresh savory Indian style teekhe aam ke chutney (spicy sour chutney), Green mango chutney? Or was it something very different??? I am so very curious to know any and all things about this dish. I have no clue what it is... I have never seen it on a menu.. and I have never ever even seen it served.

Skchai, you can now understand why none of us need be here. Writing from Hawaii, you have all the information we Indians would want to share. As I finished reading BBhasins informative and detailed and what I understand to be very acurate post, I was wanting to add about the cochineal dye and cockscomb coloring. I was pleasantly not very surprised (in a good way) that you had mentioned both. I am always amazed at how much you know of Indian cooking. And again, I must thank you for sharing so generously with us in this forum all you know. Thanks! Some chefs add a little ketchup or tomato paste in addition for coloring. And yes, as BBhasin points out, many a fine restaurant across India, proudly serve Tandoori Chicken. And many, unfortunately, do have food coloring in their recipes.

BBhasin, I am yet to meet you, come eat at your restaurant and meet the wonderfully gifted writer Vikram from Mumbai. The list of those I am yet to meet, places I have yet to visit and foods I have still not tasted but wanted to, is endless and gives me hope for a future full of pleasant surprises. You are kind to me..... I wish I knew as many people as some of those I know. I love people and I love people that enjoy life and can share their passions with others. We have been quiet for the summer can do that to the best of us. I am sure we can liven the Indian forum with some fun spices and tonics and discussions. It will take only some creative play with ingredients and words that can get rid of the lethargy rather easily. I am back in NYC.. and here to share in whatever way I can..... I am glad this forum still brings so many of us together and makes for much diverse chatter. It may have been slower, but it still is full of promise. I have great faith in each of us and our forum on Indian sub continental cuisine.