Suvir Saran

kind of what I was thinking as well. I appreciate the description of what makes it different though. Any Chicago area markets that may carry these? Taste, color, flavor and smell make it different. You can order it from Foods Of India. They ship across the US. I think in this thread, their address and number are mentioned.

Vikram, Yes there is a lot of the luviedom you describe, that is why honesty had to be brought into my post and I had to mention that I had met him a few times, and had spent time with his widow and that they had written about me. And that is also the reason I called upon you and others to qualify my remarks. And interestingly enough, you have said pretty much what I wrote. Which makes me quite happy. My mother was always of your opinion that Busybee in some ways was a man even friends did not know. And I agree that we may have made him what he may not be comfortable with. But we do that to many, and many let it happen to themselves. You certainly have little if any nice thing to say about Farzana, but I like the fact that she does not overwhelm the publications with her words. But perhaps, since you read the paper more often, even the few times she does write, it must be an irritation to you. Being in NYC, I have enjoyed the publications sporadically, and have not encountered her writings. I have seen photographs she has taken, and actually quite liked them. And your comments about the paper being all about has beens, could very well be very true. That was one of the reasons Farzana asked my mother to contribute. Her pieces were not about Bombay, Busybee or anything Bombay, simply the musings of a mother, a traveler and a nurse. Unlike me, my mother had NO connection to Busybee or Farzana. And Vikram, I appreciate, respect and understand all you say. In fact, many a paper, business and organization suffer from the malady you describe. It is painful to those in the outside, and so very difficult for the insiders to move away from. But what you say is essential, and I feel maybe after some time, perhaps Farzana and the old team of Busybee loyalists would understand the need to either define themselves anew or simply put to rest the old writings and the Busybee admiration. Tell us more about Bombay, its writers and its restaurat critics please. Please Vikram.

skchai, you always have such wonderful insight into things. Also, your timing is always perfect. I had been distracted by immensely heart braking and very personal family stuff in the last couple of weeks. I shall pay more attention here I promise. This forum, and our membership that enrich it daily and with every post, have made it so easy for me to take a back seat when times have been tough for me. I am here, and excited to see Busybee mentioned and also by all the wonderful posts that keep coming out in the threads. Thanks to all that browse, post and enjoy this forum for making it what it is.

Busybee was a consumate foodie if I have known of one. Was he pretentious? No. I met him three times in my stay in Bombay whilst I went to school. You have written of him, just as he ought to be remembered. Farzana Contractor, his widow, is just as brilliant, and has taken on his tasks and kept his vision alive. There is so much more to Busybee than just food. Busybee was all about Bombay and all things Bombay. He was political and yet non-partisan. Or as much as one be can be that whilst being political. His paper, his column and his words were loved, adored, fawned over and admired by millions. I am so glad you started this thread. I shall send a link of this to Farzana. She had interviewed me for Upper Crust on my last visit to Bombay. My mother has been writing an ongoing column for the paper whilst she was in Mumbai. But since my fathers poor health, that column came to an abrupt stop. Maybe as things take turn for the better, she shall begin writing again. Busybee was inspirational. encouraging and endearing. Busybee played a key role in Bombay life. At least that of those that loved newspapers, reading and discovering Bombay that could afford wonders both fussy and immediately simple. I wish Delhi and other cities had discovered Busybee. But I hardly believe many Delhi folk, or those of other cities could be credited as being affected by his writing. I would certainly say Bombay has much to thank him for. Maybe some of our Bombay membership can shed more light on the life and legacy of Busybee.

Varmint, I made the cobbler again today. Blackberries, blueberries, raspberries and peaches. It was amazing. I baked the fruit by itself for 30 minutes and then topped with the biscuit. The end result was just perfectly runny, thick runny and sooo very delicious. I had to speak about you and your wonderful ways and expertise and generosity.... How else would everyone enjoy your cobbler appropriately. Thanks for the recipe. It is superb.

Do you make any Indian breads? DO you make Naans? How do you make them? If you can share answers to these, it would make it easier for us to help you with the preparation of Paneer Naan.

Kheer, you are blessed, I feel one has to be blessed to have discovered and enjoyed the magic of Kheer. It is sublime and so wonderful. Sadly, people think the common versions of Rice Pudding we find easily and accessibly in the US are acceptable, but once you discover Kheer, there is no going back. But to prepare it, enjoy it and find comfort in doing so is divine. I guess you are a fellow kheer lover, and so I am gushing with admiration. And samosas, if someone can make a mean samosa, they have my admiration. Again, something simple and common, but if made at home, with love and care, it is magical. How do you make your samosas? What do you fill them with? Where did you finally get your recipe? Did you find your suitable to your palate in comparison to those first Samosas you tasted in 1986? Were they even better? The same? Or worse? Did it take much practice, or did you have good results from the very first attempt? Calling roasted cumin one of your favorite spices, makes you very dear to the heart and thinking of many a culinary Indian. Roasted cumin, is a spice few kitchen in India know how to prepare and store correctly. It is also that tiny bit of almost nothing that can make a BIG difference to the dishes where it ought to be added. I always have a tiny amount saved up, for adding into Raita and some other stuff. And people that have enjoyed it in my kitchen, crave it for long after. Talk about heady spices. Thanks for sharing your experience. And I would love to learn from you more about all your other favorites. What are some of the dishes you make with Mustard seeds? You have aroused my curiosity in a wonderful way. I am glad the samosas moved your nose that time in your college days. It seems you have found pleasures of Indian cooking many Indians should seek as well.

I am glad you were able to start making Indian food again. Madhurs books are excellent to begin with and to also learn about Indian from. I love Habaneros and I agree about their power. Many friends I know cannot eat the spice stuffed habanero pickle I prepare. It is just too hot. Some find even the oil, in which the pickle is preserved to be TOO strong. Such are the ways of Habanero chiles. What are some of the dishes you most enjoy preparing and eating?

WHat a great post Pongi! Thanks for sharing your discovery of Indian cuisine. It seems so perfect. I envy you and hope I can discover other cuisines similarly. Glad to know that your relatives of Indian cuisine in India were not too far off. How could they be? You seem like one who enjoys discovering and the best teacher in life is our curiosity. How lucky you are. May I be curious and ask you to share here with us some of the desserts from your Italian repertoire that you feel work really well with Indian food? I love Indian desserts, but find it difficult to get anything of any real quality in the US, so I make mostly non-Indian desserts. I would be a very happy man to learn some good recipes from you. And I thank you in advance.

It was delicious and very very runny. In fact, I had baked the fruit by itself for 25 minutes (10 minutes) extra. And yet, the end product was rather too runny. Should I correct something??? Or is that part of the parcel? I have eaten cobblers in the South, and they were not so runny. That is what makes me wonder. The taste was very good. The biscuit was superb. Thanks Varmint! Suvir, I agree with Varmint re the juices. I don't mind eating a fruit pie with a spoon! But if you're also concerned with presentation, such as a get together, Instant ClearJel® is popular. It's relatively inexpensive ($3) and does half a dozen pies. Thanks for the link! Do you think adding corn starch instead of flour could help? I have read recipes where they add corn flour in place of the flour i added yesterday. Could that be an easy fix? I personally had no problem with the juices. IN fact I loved the juice as it tasted amazing with the biscuit and the ice cream.

It was delicious and very very runny. In fact, I had baked the fruit by itself for 25 minutes (10 minutes) extra. And yet, the end product was rather too runny. Should I correct something??? Or is that part of the parcel? I have eaten cobblers in the South, and they were not so runny. That is what makes me wonder. The taste was very good. The biscuit was superb. Thanks Varmint!

Varmint, I have made biscuits before, but as an assitant to Nathalie and her Biscuit Maker friend that she wrote about often in her books. This lady makes them without any measure and using her hands to lift ingredients out of containers. Actually, the cobbler is in the oven now... baking. The liquid was just fine. It worked perfectly. I needed to add 2 teaspoons more liquid and I chose cream. Shall eat it after dinner, and I shall report back. Thanks for all your help and the recipe.

Varmint, is this not too much liquid for the amount of flour??? I shall make them now. The fruits are macerating as I type. Thanks!

Thanks Varmint!

PS: I am not around my library of endless cookbooks and magazines to glance throug, so this evening, I am in the able hands of my fellow eGulleteers and its able officials such as prompt Varmint.

Mr. McCord, if you are thinking Cobbler, can you share a recipe? I have really never made one. Actually, made one alongside Nathalie Dupree once, but that was it. Would love to have the quantities, if at all one can work with a recipe when making a cobbler, so this first time I make one, I know what I should look for in the future, when I play with this basic. Thanks for any and all help you and others give me.

Sorry Varmint! Cherries (not sour), perfectly ripe and amazingly delicious and deep cherry color Peaches, very ripe Kiwis Oranges Strawberries Blackberries Blueberries Raspberies Pineapple Bananas Lychees

Recipe please for what I could make using an assortment of fruits. I would love a recipe for a Clafoutis, cobbler, crisp or pie... But preferably a clafoutis or cobbler. Anyone????? Want to make it tonight and without much fuss. Thanks in advance to all that can help. Not counting on just the Pros/Mods here, so please share any and all recipes or tips you may have. The Pros seem to never be here when one needs them at short notice..... They have day jobs.... Bless them and their employers and their talent. I need help soon though. Thanks!

Pancake???? Jalebis? Very interesting.

Unfortunately Corian is not really heat resistant. They say it can withstand up to 212F without damage, but I wouldn't take the chance. On the plus side the material is easily repairable if you get a gouge or other damage to the surface. My first choice for new countertops would be slate, with concrete running a close second. Slate sounds wonderful. Why did I not think of it.

How do Corian counters take to hot dishes from the stove top and oven? I am so new with this, I hardly have any experience with Corian. I only know it looks very good. And is very easy to clean.

Water filtration, hot water on demand, a sink big enough to be double but to have one of the basins be massive, a disposal (illegal and ill-advised in Manhattan apartments), and I'd probably have three sinks, one of which would be a big-ass sink, one of which would be a small task sink, and one of which would be that Kohler Pro CookCenter thing that boils water. FG, the ban on these was lifted maybe 4 or 5 years ago. And they work like magic. My Corian very deep sink has an Insinkerator and I would buy one for everytime I buy a sink again. And I hope that is not too often, for I love this new kitchen. The Corian countertops are sensational to look at, but so pricey that I wonder maybe Granite would have been cheaper. The sink though, is superb, really deep and wide and big, and a dream come true for me. Since I cook alot and for large numbers. I also have a high faucet and it makes the depth and size of the sink that much greater and makes cleaning of 16 Qt Stock pots easy and drama free. I only have a single sink, but am happy with the size. It is the largest depth and width and length you can buy with Corian. It cost us a little more than what is given usually by this store with the Corian counters, but is well worth every penny spent for a very large sink.

I have just hung up after a pleasant and not too short a telephone conversation with Sanjay Dwivedi, Head Chef at Zaika under Vineet Bhatia. Well, the Malai Naan is indeed made with cheese other than Paneer. There is actually no Paneer in it. And this is nothing new, even as a kid when I would dine with my parents and friends at small banquets, the chefs would make us similar naans using cheese but not paneer. Zaikas Malai Naan has taken the Indian version of contemporary cheese naan a step further, and added to the cheese inclusion an assortment of cheeses that has changed the end product and given it Vineet Bhatias signature. There are a total of 3 cheeses. I shall not write their names just yet. I shall ask the chef permission before doing so. And also in the mix are fresh chiles, chile powder and cilantro. Other Indian chefs in India and overseas also use Cheddar, Mozarella and other cheeses in ther repertoire and have done so for quite some time. Some have used it even without many customers never picking up on it. It has been a part of the Indian kitchen so to speak for about a couple of decades now.

Many Tandoori marinades have some cheese in them. In India Amul cheese is used. I find baby gouda to be very similar in taste and also a very mild cheddar does fine. Adding Cheese into marinades is about adding to the textural quality of the finished item. And there are tons of dishes found in India where cheese has been added today. Sometimes the cheese is Paneer, and at other times good ole Amul Cheese from India. Just the other day, someone had prepared for me traditional Indian tomato sandwiches, and into these, she had added cheese. They tasted amazing. She said that eversince avocado has found its way into the Indian markets, she now adds avocado and cheese to her old recipe for tomato sandwich. They were delicious.

Ben,do you ever get to NYC? I would be happy to give you a lesson on how to make them perfectly round. Quite easy actually. In return, maybe you can film the process as a still documentation or even a video.. and maybe we can post that here. Chapatis are really easy to make. Practice and some patience and some attention is all that is needed.