Suvir Saran

There seem to be as many recipes for Masala chai as there are families in India. How do you make your masala chai? Please share the recipe in as much detail as you can. Would be great to see how the different members prepare this dish that is quite popular at least in the US these days. What are the most essential ingredients in your mind for Masala Chai? What are ingredients you would not mind skipping? Why so? When do you add milk? How much milk do you add? Do you add sugar and when?

Thanks Sujatha for sharing this family recipe. It sounds delicious. Would it be too personal to ask where your family comes from? What are some of the other versions within your family for Chicken 65?

Sujatha, many thanks for your kind words. I wish I could take credit for this chutney. If you look at the head note to the recipe, I credit a friend and her family for it. I only brought back this recipe to life because the memories of it would haunt me long years after last having it in Durga's home in New Delhi. Each time I enjoy the chutney or share it with another, I thank life and Durga and the abundance of food and love and joy that surrounds me. It is great to be able to enjoy foods and share and find love... and for that, I have no words but humility. This chutney is very simple. You can leave your own imprint on it... add to it.... take away from it as you please.... do to it what you want... it is a good place to begin. What is wonderful about it, as was pointed out by CathyL after she made it, is the versatile use of the finished chutney. Unlike many versions of tomato chutneys out there from the Indian culinary landscape, something about the simplicity and savory quality of this chutney, makes it pair easily and successfully with so many diverse things. Not unlike India, this dish is a celebration of the classic and the ability of a classic to thrive in diversity. Tell us more about what your 3 year old enjoys. Please. You must feed him very well that he enjoys a spicy (not really, but I would have imagined at least for a young kid) chutney like this. What did your 3 year old eat it with? Canning is very easy. Read this thread with some care... or email me. I would be happy to walk you through the canning process. There is NO reason to feel intimidated. You need nothing special.. only canning jars.... and gloves and a large stock pot. And you are all set. Really, canning has been made into some kind of a mythic art that it really is not. I can assure you once you try, you shall do it again and again. Several times each season. If memory serves me well, CathyL, canned for the first time when she prepared this chutney. Look at the begining of this thread... I am sure we can document that as a fact. My email is chef@suvir.com, if you email me, I shall be happy to guide you through the process. You can also still can what you have in jars in the refrigerator. All you would have to do is to bring it back to a boil. Canned jars keep a very long time. And keep void of any germs. And also, they make for great gifts to bring family and friends. A way of you sharing your own efforts and giving another, something that will bring joy to yet another group or set of people and at another date. Canning is just like this tomato chutney, something very simple, and yet very wonderful.

We use silpat muffin pans for the tiny cheesecakes we make as a dessert to accompany our tasting menu at Amma. Sinclair, what can you give as tips for non-springform pans. WHat is the best way of using them for cheesecakes? Individual ones that is. As I mentioned before, we have the 3 inch dia. and 2 inch deep tin pans. And the silpat very tiny muffin tray. I would love a recipe if you can share one. Both for the crust and the cheesecake. Thanks! I mean it most sincerely.

Thanks All! Can anyone share a basic recipe for crust and the cake? Also, as I do not use springform pans, what if any greasing should I do before patting down the crust? How do you make your crust? Do you add butter or some other fat to the ground cookies? Nuts? Can you post a recipe or PM me one... Would love to play around with a few different ones. Thanks!

My tins are 3 inches in dia. and 2 inches deep.

Suzanne, I would be gladly willing to go with your sage advice over the scarce and not as oftenly distributed advice of experts. If they give it often, some of them wrongly believe their status is reduced. And I am not saying such is the case just on this pastry forum on eGullet, but in general. If all I wanted was expert advice, I have many books to reference. I was hoping for feedback from those such as yourself. Chefs who have worked in many levels in a kitchen and who also cook at home. Perfect balance. Please PM me the recipes if you can... and I shall be thankful and very appreciative. I shall love to work with the recipe or two you send. I have always used a water bath.. and we also use small tin pans. The cheesecake at Amma has been quite the rage. Reviewer or ordinary diner, have all been impressed with the very light creamy texture and the very intense mango flavor of what Surbhi Sahni (Hemants wife) prepares for us. I am now working on the next menu. Have to start way early, so I have done plenty of homework, before we start serving it.

This is what got me confused. ADNY probably bakes their own bread, not Mix. Thanks for the clarification. I guess the bread at ADNY is not good enough, or not made in ample amounts to be shared with Mix. The bread at Balthazar is superb.

What seems like a very long time ago, my Dad use to have a favorite bar in Baghdad--a calm place on a roof top somewhere, with plastic lawn furniture and blow up palm trees. It somehow how doesn't seem all that impossible that such a place would have come with wine, or had great cuisine. It's just hard to imagine now, I guess. -Little Blue Little Blue, tell us more of what you remember hearing from your Dad. Please.

Thanks skchai! I have bought the book from amazon today. Not very reasonably priced at all, but seems to be worth every dollar. Thanks for giving the link to it. I was amazed to find a recipe for Burrani, an eggplant dish that I have in my cookbook as well. I am not surprised, for the recipe I have comes from my Persian heritage. I know Madhur Jaffrey and I and others from our Kayastha community all have plenty of recipes that are Persian. I was also deeply moved by the writing on the webpage for Ms. Nasrallah. Her words reminded me of those I have heard recently from Cara De Silva when she speaks about the book, In Memory's Kitchen, A Legacy From The Women Of Terezin. Ms. Nasrallah makes a reference to recording these recipes as a way of maintaining the Iraqi humanity and also to bring some semblance of comfort or dignity as they face death, hunger, bombing and continued terror. If not from their own mad men, then, from those that come in guise. In stark contrast to the war time misery of the Iraqi people today, theh cover of the book evokes a richness of tradition and lore. It brought tears to my eyes. I had to buy the book immediately and have asked for next day shipping. Unfortunately for me, the book does not ship immediately, and so, I still have to wait a few days. Skchai, do you know the book In Memory's Kitchen? Cara De Silva, a New York based food writer and I should add historian and kind soul, edited the book. She found the recipes stacked away in a close freinds dresser. After collecting much strength, she, with the help of some others, brought to book form recipes collected by women of Terezin. I can only say that not many books or acts performed by people can have such affect on people. Those women, that found strength in times as horrific as they lived, were not mere mortals. They were visionaries, that used food and their rich heritage and the strength in their deepest insides to leave an inheritance for their grandchildren that no amount of money or anything as superficial could ever buy. An amazing book, it is what I read a few pages from before going to bed these last few nights. It humbles me... and gives me new meaning and appreciation for all I have and take for granted.

This is what got me confused.

So which one is it, bread baked in house or from Balthazar/Le Pain Quotidien??? You say in another post: "They bake all their own bread, that's probably one or two people right there." Just somewhat confused. Especially after reading this purple review. I have told Hemant we have to make an effort to make time and go to Mix very soon. From your review (though he does respect the NY Times a lot) I have convinced him we must be there sooner than later.

Is there a perfect recipe for cheesecake? What should one do when preparing them for individual portions? What is best, light or dense? Which would work better for an individual portion? What should I know about making these?

Are we being fascetious? Cute? Cool? Fun? Fat Guy has made a career out of food writing. Fat Guy, like the best of them, sends stories for NY Times and other "old media" to buy. Fat Guy also has written for trade publications (food industry) like Food Arts Magazine. Fat Guy has been mentioned and his items published in books that celebrate and document the best pieces of food writing from some of the countries top food writers. Fat Guy was first introduced to me by someone at the NY Times. Fat Guy is no newbie to the food world. He is just as savvy, articulate, powerful, wicked in a witty way and smart as the rest of the food writers we speak of. And Fat Guy has his own following like that of his peer. Fat Guy has no considerations left to make about being a part of the food world, to many, as one could easily find on eGullet, and on this thread, the food world is nothing without Fat Guy.

Thanks Kim for pointing out the obvious to me. The layers of spice laden vapors from the restaurants kitchen have thickened my skin. I gave up way early in the post, I felt I was re-visiting the eGullet Regina Schrambling fiasco. I quickly decided to give up on the post by our dear Fat Guy, instead of adding any negativity to my late night time for myself after a long day. I remembered what Paula Wolfert, a friend of one of the three people being bashed by Fat Guy had said about what had left some affect on her work, I pushed myself to read Fat Guys post in entirety. I realized later, that like all the people he bashed in the first three paragraphs, Fat Guy was also talking about food and Mix in the end. They were taking to task the chef and Fat Guy was taking to task the food writers in question. So, Kim, you are correct. Mix and its food did come out in the end. It took me a revisiting of the post. Paula Wolfert shared in her recent Q&A some wonderful insight into what the role of the internet was. It was fascinating to read her answer to Steve Klc's question. Luckily for eGullet affiliates and all of us members, she was very positive about her interactions on eGullet and also shared how she discovered a source for gateau la broche. " Bravo for eGullet" She said. And below is a quote from that same post. "Certainly there's a lot of "hubbub" about chefs in New York these days, but the last time I recall a hub of food writers and cookbook authors that had any affect on my work was in the late 1970's when I lived in New York and the nouvelle cuisine was in full swing. On Saturday afternoons food writers such as James Beard, James Villas, Arthur Schwartz, Barbara Kafka, Suzanne Hamlin, Gael Greene, myself and others would congregate at the restaurant Le Plaisir on Lexington Avenue to talk endlessly about food. Masa was the chef there; he would create all sorts of exciting new dishes for us to taste. (He went on to make a huge name in San Francisco in the 80's, and then to be tragically and horrifically murdered.) The 70's was a wonderful time in the food trenches and as far as I'm concerned, the last time there was a real "hub" of food writers and cookbook authors. " Sounds like a wonderful Mix of minds to me and also like it certainly must have been great fun and very cool. I remember thinking after her posting this reply on the Q&A, that I wish I had lived just a few days in that period, so I could have been able to even just serve this lot at Le Plaisir. What is wonderful about eGullet and the internet, is the baggage-less sharing of thought. And it will be only that kind of dialogue that would ultimately give the same respect to our message boards that the spoken word of Grimes, Platt and Greene carries today.

Mixed in the post replying to the Iowan, I found the hours of operation. Thanks for the information.

Here you go.... at least some details on the Riesling. I usually cook with sauternes that are not too expensive. But if I had only one bottle at home, I am the type that would use even a precious one with little fear, for I know it would be just fine..... even if a tad expensive overall. But certainly would be enjoyed by all.

We are cooking dishes from many different regions. I guess we do have many from Southern India. And also some condiments (chutneys, pickles etc) from there.

Vikram I had a Bora mom and son dining with us at Amma tonight. The son lives in NYC and the mother was visiting from Colaba (Woodhouse Road, now calld N. Parikh Marg). We chatted about Iftar and your posts here and our collected memories of Bombay and Mohd. Ali Road. You were blessed many times.

Since I get home rather late at night, do you think Mix, the fun place, is a place I can go to for good food late at night? How late are they open? When does fun end at Mix?

Is this about Mix or about you dissing (reviewing) William Grimes, Adam Platt and Gael Greene?

Vikram and Episure, many thanks for bringing the streets of Mohd. Ali Road alive for us eGulleteers away from home. When I lived in Bombay, most any night when I wanted to show a visiting friend night life, Mohd. Ali Road and the street foods and some of the cafes were an essential part of my tour. During Ramzaan, the street life became even more thrilling. I do not remember the name, but outside of Delhi and Jeend (Haryaana), the best Rabri that I have ever eaten was in Mohd. Ali Road. The vendor was a small thele waala...and he had the best rabri. I cannot wait for your forays into Mohd. Ali Road and I will read every day what you post here. Vikram, thanks for the articles you have posted. You are always so generous and kind to us fellow eGulleteers. We know Monica will lead us here in the Indian forum eventually, but till then, the generous support of members such as both of you and the rest that post tirelessly and endlessly, keeps this forum alive and fascinating.

At Amma we make ours with fennel seeds.

Yeah, I am guessing eGullet has given up on the NY Times food section. Maybe all those discussions about the power of the NY Times or lack thereof, have finally given us all a reason to not empower them more with our lengthy posts. The thread on the NY Times food section, has details on articles from Wednesday's food section and Diners Journal from Friday. But this Friday, the thread did not have any link or mention of the Diners Journal. I write this to let you know you are not alone Anil. Have safe travels... Amma remains just what you enjoyed before the piece in the NY Times this last Friday. We will change the menu, but only towards the end of this year.

I would tend to agree with you. And cardamom and pistachio work very well together. I find it a lovely winning pairing. And with great quality fruit, I can only imagine the combination becoming even more compelling.