Suvir Saran

indiachef, you have me (vegetarian) homesick and hungry for these dishes. Thanks for the great post.

Thanks for another great post Skchai. We have missed you. Glad to see you posting again. Do you make Dhansak? What recipe do you use?

Stems are used. There are recipes in which cilantro stems are added instead of leaves. For flavor and also to reduce coloring in the dish. In fact stems of vegetables also find their way into dishes for flavor and texture. And I also give my thanks to Vikram for so many informative and wonderful posts.

How old is your bottle? I have a year old one in my refrigerator. Seems to be fine. In our home, it was used mostly for seasoning some dishes and always for pickles. They would bring the oil to smoking point, very carefully drop some drops of water (a very risky thing to do) into the oil, it would splatter and then it is allowed to cool. The cooled oil is used in cooking. It is believed to reduce the tamasik effects Vikram described. And also makes the flavor less intense.

The earthenware used is always rough. Makes sense now.

And how about the magic that it renders to good Kulfi? The shikoras (I think that is what they are called) made of terracota make the kulfi sublime. I agree, there is a certain magic to the dishes made in these earthenware pots. I crave Mishto Doi and Kulfi made in them most every summer day in NYC.

To call North Indian cooking and Punjabi food names after sampling the restaurant fare available in India and outside of India, is a gross and sad generalization. There are a plethora and amazingly huge number of dishes in this region that never find their way into cookbooks or restaurants. I must say even in my own cookbook, I have had to stop myself from adding some of the very rare dishes that I grew up eating. A little fear on my part to share a recipe that was so very tedious in preparation and also some fear that the recipe would really not be practical in an American kitchen and also is hardly commonly found even in many homes in India today. India is wonderful only because unlike almost any other country or region, the sheer diversity that you find in its lap, is mind boggling and larger than anything one could imagine. It is this sheer wealth of so many different things, that makes India a dream for anyone really wanting to go on a discovering journey. I have been lucky to have traveled extensively around India. And I have enjoyed the very many different faces I have seen of this land, its peoples, customs and culinary traditions. Where they are similar, they are still largely unique and of the place. It is this belonging in a region and area that makes even recipes that could be broken down into a similar structure, get very different tastes and overall character. Amritsar is one of India's grandest cities. It has in its fabric celebration, tragedy and strength that can only come from being the ground where most horrific of battles, most lavish of banquets and most hardy of people have found a home. It is thus not out of place to find in Amritsar, food, that speak of a time and place in history that cannot be easily found in many other parts of India. The prasad (offering of food) at Golden Temple (karha prasad, made of semolina) alone is something every mortal of at least Indian heritage must taste once in their life. Halwa will never taste the same if you have tasted this sublime rendering of what is usually so simple and humble. The Jalebis are better than any you can find anywhere in India. And if you can find your way into the shop of an old fashioned Halwai early in the morning, you can have them with garam jhaag waala doodh (dipped into hot frothy milk). No cereal I have found in wonderful boxes in grocery stores across the US has made me forget that taste. When I think of Amritsar, I also must think of Ambarsari Bariyaan (made with lentils and an abundance of black pepper), and how few foods can lend to a sauce the kind of flavor these bariyaas can. It is a dish only found in Punjabi homes today, and it is something uniquely wonderful and compelling. Bariyaan can be made in so many ways, and Punjabis have a way of adding them into vegetables, meats and sauces in ways one from another part of India, could hardly think of. Ambarsari Papad (yes the papadom you find it restaurants) are not for the meek of palate. Again, the sheer amount of black peppercorn, added into these, makes papad become something more than just a crunchy treat. They become savory and very addictive necessities of a well rounded table. Lassi cannot be understood if you have not tasted it in Amritsar. The rest of the versions are only wannabees and can never stand up to what one finds in Amritsar. Why so? I have no idea. But my grandmother (who like many other non-Punjabis, was no fan of Punjab, and mostly very crtical of it) who passed away last week, always said that the milk of Punjab is far richer than the milk found in Gujarat. The cream is more flavorful she said and the Punjabis have a magical way with food. Maybe all of these subtleties that this Punjab basher recognised even as she bashed the people and culture of Punjab, must really have something to do with how the simples of rendering of Lassi in this area, becomes a glass of heavenly and deeply addictive nectar. RKS, tell us more about your experiences in Amritsar, I detect you may have some connection to this great city. I have only visited, and my parents have traveled Amristar extensively, but what a native could share, would be so very different and real. Please share any and all memories you may have of this great city. I cannot wait to learn more about it.

Eric, When I have cooked for friends that have made a blanket hatered of Indian cuisine, I often will make Egg Curry. And that one dish has changed many a strong opinion. What did you like about the egg curry you had? Do you remember how it was prepared?

What are some of the recipes you have tried and enjoyed?

I lost my paternal grandma a week or so ago. I have been away from this forum. My apologies to all parties. I would like to second what Monica has said above. And just as Monica has offered you recipes, I too would be happy to send you whatever you may want and I could have of interest for you. Welcome to this forum, and our unique take on things largely known and understood and misunderstood, is also what makes life charming. I hope we can all continue to share and learn and thrive here. I am always impressed by the brilliance that each of our members brings to this forum as also the many others on this site. I shall now go read the thread in more detail.

Adam, I have had the same problem with the Tagine. It is far too small. When I make a tagine, I invite a bunch of friends, and the tagine is mantled as the main dish. Cannot do that with this Le Creuset one. It does look very pretty though.

No : it looks like my tagine is not for stovetop use. So i'm thinking about Le Creuset. Speaking of Le Creuset, thanks for pointing to Karahi: looks great! And also their Tawa I also have recieved the Karahi and Tawa. The Karahi set looks great.. the shape is not really a Karahi shape. The tawa is not shaped like a tawa either.. wonder what they were thinking? But they are yet to be used by me... so I shall let you know what I think. I love the Lodge Wok. It has great weight to work as a good Indian karahi. You can keep stirring without having to worry about shifting the wok too much.

Rick, You can email me at chef@suvir.com and I can send you several vegetarian dishes that will be features in my book. I am vegetarian, so cooking with vegetables gives me immense pleasure and I have never served (at least to my knowledge) a vegetarian meal that has not left even the most fanatic meat eaters sated and pleased even with any meat. Vegetarian Indian cooking is wonderful and very diverse. Welcome to eGullet and its Indian forum.

Adam, I need to send you some Chutney. Can you PM me your address please? This summer, from the first batch, two bottles are yours. I owe you a second for having made you wait so long. Adam, I have never used a diffuser on my Moroccan tagine. Should I be using one? I have cooked with it plenty, and never worried about it. The person I bought it from, had told me to soak it in water overnight, and then the next morning to bring the water to simmer in the tagine over the lowest possible flame on the stove. I did just that, and it has worked for me ever since. Certainly my home gas range is no powerful range to boast about. That could make all the difference. What are your thoughts?? I have had the tagine for a little over 3 years. So not all that experienced as you may be.

Like Adam, I have the real Moroccan tagine. It is wonderful and most beautiful. I have also cooked tagines without one, when cooking away from my own kitchen. In a couple of days, I should have my Le Creuset tagine in the kitchen... will certainly do a taste test and see what I think. I have never used a couscousier to make cous cous... And no one I saw cooking in Morocco used one either. But tagines were found EVERYWHERE. Helena, have you cooked using it yet? What do you think? I cannot wait to have UPS deliver the package tomorrow morning. I believe I should have it no later than Friday. But most probably tomorrow. Looking forward to sharing Le Creuset Tagine experiences here.

Rks, bebinca is a dessert and was served at Pondicherry. Goshtaba is not really Goan. From Kashmir I believe. But maybe common to both regions. Goan food is wonderful. Have you been to Goa? After spending time there, one can hardly find joy in eating the watered down and not so fresh version even elsewhere in India, leave alone outside of India. Goa is so very charming and special. Thanks for this thread... I hope more people can share their perspective on Goan food.

Does Weber make the insert? Where does one get it? PS: I have the grill already. Just not opened yet.

That was my reason to go for it. I will have a Tandoor as well. So I am not all that worried about heat and temperature. The Tandoor will give me plenty of that. I was swayed by the built-in-table. I also have bought their barbecue tools and mitts. They look very reliable and good. But time and practice will have to prove that.

Where does one keep such a grill in NYC? Large balconies (in fact just today I saw a fire escape with a regular Weber kettle), decks, back yards, terraces and patios.

Do you like having the propane?

Weber Performer Charcoal Grill @ Amazon.com I have bought this grill. Anyone that has experience with it? Shall I brace up for any surprises? Plusses and minuses? Thanks.

Matthew, in India we only deep fry in Woks. I have no fewer than a dozen woks of all shapes and kinds. Happy to know someone else uses woks for deep frying. I am buying this one to test for my recipes. I feel it is more familiar to Americans, and Lodge does great stuff, if the fryer works with my recipes, it would be a great alternative to the karahi (Indian wok) for deep frying. And yes, it hardly matters to get the Lodge Logic, but for a few extra bucks, it is worth getting the Lodge Logic fryer. I am happy giving the company a few extra bucks. They have great product and at such an affordable price. Lodge has given me and my friends and family much, much pleasure over the years. The Tarte Tatin's and the Corn Breads I bake using Lodge Cast Iron, get me far too many compliments and the least I feel I can do for Lodge is to spend a couple of extra dollars on their product. As it is, they last so well, that one hardly has to worry about buying them every few years.

I wanted to add that I love Lodge cast iron ware and it amazes me to see that they have kept their stuff so reasonable. The prices are unbelievable. I also love the idea that by buying from them, one is supporting a local company. I have seen some cheaper knock offs made in other countries. They do not have the same quality I am afraid.

Has anyone used their deep fryers? How are they? They look great. I was going to get one. Actually I will get one, but wanted to hear any feedback from our membership about this item. Lodge Logic Deep Fry Kit

I have not found Kaddue (red pumpkin in the US yet), has anyone? I use butternut squash and find the results to be decent. What do the other overseas Indian members use in place of Kaddu??