Suvir Saran

Nerissa said it all. My sister bought some home from Masala in Denver. My father was craving South Indian foods. I love Vadas.

Chivra, Chivda, Chevro, Chevru or however you spell it or pronounce it, is the Indian version of party mix. It changes in taste from region to region. Perhaps your friend or their family is from Gujarat or Bombay, I only say that from the way you are spelling it. If I am correct, they must add some sugar to this mix. And Gujarati chevro is my favorite if I want something neutral. You can make it at home, but you will have to collect many ingredients. It is just as tasty bought pre-packaged at Indian stores. Certainly your friends families version will have that extra brilliance that home made things have, but you should be able to enjoy the store bought one for its own reasons. I am glad you mentioned Chevro, now I shall ask my sister to go bring us some to keep in our temporary home in Denver. It will make me have at least some good flavor even as I feel down.

Well said. At NYU where I have taught classes, some of the young students coming into the undergraduate program would be so xenophobic. And sadly these were the students from the US. The foreign students had perhaps become less so for they left their own countries to come here and may have had more spirit of adventure. But the difference was remarkable. The eighteen and nineteen year old US students I had were afraid to even take a taste. The foreign ones would be hungry to try. I think it is essential to give new things a try.. and I think travel makes minds broad. How I wish someday I can have enough wealth that I can create a trust that sends young teens from our country into lands far away to open their lives into the realities of other people. And this is true for any country. I see this happening in India. I am told the education system is changing drastically there. Things are becoming less international and more nationalistic. We learned so much about food, costume and traditions of the people of the world in our geography classes growing up. We were always hungry to discover these when we traveled. Food can only bring us together once we allow it to come into our lives. Taste is subjective for sure. But taste has great power to heal and unite.

My father living on a timeline, admittedly VERY SICK (as per the many chiefs of the various departments at the University of Colorado Medical Hospital) has been an enigma to the doctors. Even as his liver has failed due to NASH (non-alcohol related cirrhosis), his other bodily functions are superb. He has lived with diabetes for 15 years and hypertension (high blood pressure) for over 40 years, I too have that since the age of 18, and yet all his organs (albeit, liver) are in sterling condition. They are nervous about operating on a man close to 60 and who has diabetes and hypertension for so long, so yesterday they did a Angiogram, not convinced that the MRI's, CT Scans and the EKG's etc were telling them the truth, they found no blockages in his arteries, no kidney damage and no damage to any essential organ other than the liver. Then we went to the anesthetist, she was evaluating him for pre-surgery anesthesia related issues. An hour after her evaluation, she did an oxygen test on this man (my father), the third one thus far, and again, he had a 100% oxygen rate in such poor health. They could not believe he had this reading. She told us that most (over 90%) of the patients that come to her have much lower oxygen levels. If not for any other reason but just the significant altitude of Denver. She was now convinced that 3 different machines could not have read wrongly, and so, she said to us that yes my father had a great oxygen level in his blood, and that from this day on, she would consider becoming a vegetarian and also eat more Indian food. A man whose liver has failed has puzzled them with great readings with other organs. They want to find reasons now, before surgery to see if he could have complications during surgery, or to not perform surgery. But they cannot find any. Most all the doctors are saying to us that he must have always had a great diet. What were his secrets they ask? Over eating as my mother says.. but always great and tasty food from the homes and restaurants in India for the most part. When he traveled, he always wanted fine Indian food... a night or two of the other stuff, but back to basics after that as he says. He is vegetarian (ovo-lactose) and has never drunk (never, ever) and never done recreational drugs and never smoked (again never ever). For a country of a billion plus people, Indians die in great numbers, and India has a very rich and affluent Middle Class (as rich as this segment in the rest of the world, and more populous than all of the US and Latin America) that eats well and a lot. But cancer rates, diabetes rates and those of heart disease are much lower. I am sure the poor, which are again a teeming million have many diseases, but those come from malnutrition and lack of food and sanitary surroundings. Diet plays a great and almost insignificant role. It is essential, and yet is not discussed as much as in many cultures. It is old and ancient and a way of our lives. And many nutritionists that I work with, many that I meet with and many that I have met in these last few days, tell me how those spices, herbs, vegetables and legumes we grew up eating are really far healthier than stuff we eat in our lives today all over the world. Simon and the rest of you have brought out all the essential elements that define Indian cooking. And I only wanted to add this one other side of it. I like Indian Foods for they give me a very varied experience with food. As Simon said, it is able to give you every taste you wish for. From spicy to sweet. From tangy to bitter, from bland to perky and from zingy to dull. You can find them all and more. Suzanne mentioned complex and she is right. Spices are celebrated for all the unique personality traits they have. Indian chefs have mastered how to bring out each of these traits if need be, and at times only one or two or three. Indian food has a very basic repertoire that is as exhaustive as the regional and local differences within the very varied landscape that forms India. Even seasoned travelers and old India hands like Gael Greene find many new and exciting and captivating discoveries of India each time they are there. That is India, and that also is the life and reality of its foods. What a great thread this is. What a great life it can have. Thanks Rstarobi and thanks to all that are keeping the India board just as wonderful now as it was before.

I had some deep fried Papadoms in Denver the other day. And now this thread... you are all so sweet.. Thanks for keeping this forum alive.

does it also serve the purpose of tenderizing tougher cuts of meat? I thought it was papaya that contained the tenderizing enzyme. Does mango also tenderize? Green papaya is used to tenderize. Green mango is used for sourness. In a very few dishes, pineapple when raw, is used as a tenderizer. In fact in India, pregnant women tend not to eat pineapple and papaya for the safety of the baby.

Bhaturas Serves 4-6 Bhaturas are very similar to pooris. These were eaten in our home with Khatte Kaale Chane (sour black chickpeas). As a child I remember being amazed at how a bread could ever be so tasty. My young cousin Vikram who was born and raised in San Francisco, would come to Delhi and ask for this as the sister of the football bread. He would refer to pooris as the football bread. Elastic and chewy, bhaturas are just a perfect accompaniment to chickpeas made with a tangy runny sauce or made hot and spicy and dry. Bhaturas and chickpeas are a heavenly match. I never question their partnership. I only enjoy their union and love sharing it with all I know. Survir Saran 4 c all purpose flour 1 tsp baking powder 1 tsp salt 1 large egg 1/2 c yogurt 1 tsp sugar 6 T warm water 1 T ghee or soft butter canola for deep frying 1. Sieve flour, baking powder and salt into a large bowl. 2. Add the sugar, egg, yogurt, warm water and knead into a dough that is soft but not sticky. 3. Rub the ghee or butter on your hands and continue to knead this dough to make it nice and pliable. 4. Cover the dough with a wet paper towel and leave in a warm place for 3 hours. 5. When ready to use, divide the dough into 12 portions. Shape each into a round ball. 6. Roll each ball into a 4-5 inch diameter bhatura and keep covered under wet papertowel in a platter. Like t he pooris, keep them in single layers with Saran Wrap separating the layers. 7. In a deep fryer or a Karahi, heat the canola to 375?F. 8. Place the bhaturas one at a time in the deep fryer and fry them till they are a light golden brown on both sides. You should use the strainger very gently to press the poori down as you first place it in the oil. This will ensure that it does not come up very quickly and also encourage it to fluff up. Be very gentle as it fluffs, since it can just as easily puncture. 9. Remove from the fryer and drain on several layers of paper towels. Serve piping hot with chickpeas. Keywords: Indian, Intermediate, Bread ( RG143 )

Chapattis (Griddle baked flatbread) Serves 4 Chaptis are comfort food to most any Indian. No meal can compare to a simple home cooked meal of a vegetable, daal and chapattis. Light, nutritious they are a perfect accompaniment to an Indian meal, chapattis are one of a few things that bind India together. Across India they are made with very slight variations for most any meal. At our home we would call them Phulkas which referred to the fact that they puff up as they are made. Us siblings would enjoy getting our perfect ball, have my mom put some ghee on it and then enjoy piercing a hole on it from which the steam would escape. In winter times this steam would give us a moment of warmth followed by a tasty meal. And now in New York, most friends are most happy eating daal, sabzi and chapattis. Suvir Saran 2 c atta (Indian wheat flour) 1/2 tsp salt 1 c (approx) water for kneading 1. Combine the flour and salt together. Put into a bowl. 2. Knead the dough adding a half cup water into a well you make in the center of the flour. 3. Knead for close to 15 minutes using as much water as needed, The dough should be wet, soft and pliable but not sticky. 4. Heat a skillet over medium heat and place some flour on the surface where you will roll the chapattis. 5. Divide the dough into 12 –16 large marbel sized balls. Roll each in your palm into a smooth circular ball. Flatten these by pressing them. Coat these with flour and roll them out into a circle around 5 inches in diameter. 6. Place chapatti on the griddle and cook for a couple of minutes or until the top side seems opaque. Now flip the chapatti over and cook the other side for a brief minute. 7. With a tong, take the chapatti to the flame and bake on the fire till it puff up. 8. Serve hot with any Indian meal. Keywords: Indian, Intermediate, Bread ( RG142 )

Makayee Kee Pooriyaan (Fluffy Cornmeal Pooris) Serves 4-6 These pooris are very similar to the pooris you find in restaurants. The only difference is that they are heartier, tastier and very satisfying eaten by themselves with some yogurt and chutneys or pickles. Suvir Saran 1 c makayee kaa atta (cornmeal) 2 med. baking potatoes, boiled 1/4 tsp carom seeds (ajowain) 1/2 tsp salt, or to taste 1 tsp canola oil for kneading Canola oil for deep frying Warm water for kneading 1. Peel and mash the boiled potatoes, set aside. 2. Sift the maize flour with the salt into a bowl. 3. Add the carom and the teaspoon of canola into the flour and mix it well. 4. Mix the mashed potatoes into the flour and with some warm water knead it into a soft pliable dough that is moist but not sticky. Spend a good 5-10 minutes kneading. 5. Moisten your hands with canola, take some dough, form it into large marble sized rounds. Roll these into thin round pooris. Set aside on a platter. Continue doing this with the rest of t he dough. Place the pooris in a single layer on the platter. You could spread some Saran Wrap between layers and use the same platter. 6. In a deep fryer or a Karahi, heat the canola to 375F. 7. Place the pooris one at a time in the deep fryer and fry them till they are a light golden brown. You should use the strainger very gently to press the poori down as you first place it in the oil. This will ensure that it does not come up very quickly and also encourage it to fluff up. Be very gentle as it fluffs, since it can just as easily puncture. 8. Remove from the fryer and drain on several layers of paper towels. Serve hot with raita and chutney and pickles. Keywords: Intermediate, Indian, Bread, Deep Fryer ( RG141 )

TOMATO CHUTNEY I have missed this chutney for the longest of time. Growing up in Delhi, my sisters best friend in school was from the South. (Andhra Pradesh to be precise. Andhra is most famous for their pickles and chutneys). Her mother would make the best tomato chutney. A couple of years ago, experimenting with some really ripe tomatoes and relying on my memory, I came up with the recipe. It really tastes like Durgas mothers recipe. I now make it all the time. And in fact, when tomatoes are in season and ripe and bursting with flavor and juice, I make a lot of this chutney, can it and give it out as gifts to friends when visiting them. It is a fiery chutney for most palates. But those that are familiar with Andhra pickles and chutneys will find it just average. I love the chutney with fenugreek seeds, they add a slight bitterness to the chutney that I love. If you are not a fan of bitter tastes, avoid using it. Suvir Saran 8 lb very ripe beefsteak tomatoes, chopped finely 1-1/2 c canola oil 40 fresh curry leaves 16 whole dried chiles 2 T mustard seeds 1 T cumin seeds 1/4 tsp fenugreek seeds, optional 1/3 c sugar 2 T cayenne (half if you want a milder chutney) 2 T corriander seed powder 1 T paprika 1 T sambhaar powder 2 tsp turmeric 1/2 tsp asafetida 1 6 oz can tomato paste 3 T salt (or more to taste) 1. Pour the oil in a large sauce pot, enough to hold the tomatoes and then some. It is important that the pot be deep, as the chutney will simmer a long while and will splatter otherwise all over your stove and counter. 2. Measure out all the dried spices other than the asafetida into a bowl and set aside. 3. In the oil add the curry leaves, whole red chiles, mustard seeds, cumin seeds and fenugreek seeds if using. Fry over a medium high flame for 3 minutes or until the chiles are a nice dark color and the cumin are a nice golden brown. 4. Now add the asafetida and fry for half a minute. Add the dried spices and fry for barely half a minute and add the chopped tomatoes. Add the salt and sugar. Stir well and cook on this medium high flame for an hour and a half or until the oil has separated and the chutney begins to stick to the bottom of the pan. 5. Fill the chutney into 10 sterilized half-pint jars and process as per manufacturers instructions for 20 minutes. 6. Cool, check for seal, label and store. Keywords: Indian, Intermediate, Condiment, Vegetables ( RG139 )

Nah,I hardly have any reason to be disappointed. You have all been very generous. And I thank each of you. Cooking can be taught verbally, and actually, most of my training has been that way. It is just as special. Does one need some basic knowledge of cooking to be able to make the most of verbal education, sure. I will come back to this thread when I have more time. This is a great thread. I hope the rest of you will give it your time and attention. Zeera is cumin.

SPICY SQUASH AND BEAN STEW (Dhaansaak) This dish is my adaptation of the famous Parsee dish Dhaansaak. Haunting spices seem subtle and familiar at first taste, it is only minutes later that one experiences their warmth and full flavor. The back heat of this dish makes it hotter than the other recipes in this chapter. This recipe is a perfect one to make for a one pot meal. You can change the vegetables according to your taste and also change the proportion you use them in. This particular recipe is a great fall recipe but works well at most times. I often use whatever lentils I have at home. But the substance of this dish comes from the Channa daal which is a very distinct lentil in keeping its shape even after cooking for a long time. Serve this lentil with steamed rice for a hearty weekend lunch as one would have at the Bombay Gymkhana or any of the elite Clubs in Bombay, or for a festive dinner party. Suvir Saran STEW 3/4 c yellow split peas (channa dal) 1/4 c yellow mung beans (moong dal) 3/4 c pink lentils (masoor dal) 1 T tablespoon finely chopped ginger 2 garlic cloves, minced 2 tsp garam masala 1 tsp turmeric 1 tsp cayenne pepper 1/4 tsp ground cloves 2 bay leaves 1 to 2 hot green chilies, chopped, with seeds 1 T salt 6-1/2 c water 3/4 lb tomatoes, chopped 3 c 1-inch chunks skinned and seeded butternut squash (about 1 small) 5 c 1-inch chunks eggplant with skin (about 1 medium) 1 medium red onion, cut into 1-inch pieces 1 c fresh or frozen corn kernels 12 fresh spinach leaves, stemmed, washed, and torn into bite-sized pieces TEMPERING OIL 1/4 c ghee or canola oil 1 tsp black mustard seeds 1 tsp ground cumin 1 small red onion, finely chopped 1 garlic clove, minced Juice of 1/2 lemon 1/4 c chopped fresh cilantro 1. For the stew, put the all of the dal in a large soup pot along with 4 1/2 cups of the water. Bring to a boil and skim well. Then add the ginger, garlic, garam masala, turmeric, cayenne, cloves, bay leaves, chilies and salt. Simmer, covered, until the dal are tender but not falling apart, about 20 minutes. Stir every now and then to prevent the dal from sticking to the bottom of the pot. 2. Add the tomatoes, squash, eggplant, onion, corn, spinach and the remaining 2 cups water. Return the stew to a boil, reduce the heat and simmer, covered, until the vegetables are tender but still hold their shape, about 15 minutes. Remove the stew from the heat. 3. For the tempering oil, heat the ghee or oil in a medium skillet or kadai over medium-high heat. Add the mustard seeds, cover, and cook until they pop, about 1 minute. Add the chopped onion and the cumin and cook, stirring, until the onion is well browned around the edges, about 5 minutes. Turn the heat down to medium, add the garlic and cook a few seconds. Now add the cilantro and stir. Add the lemon juice, remove from the heat and scrape the tempering oil into the stew. Stir well and taste for salt. If the stew is a bit thick (it should have a lightly thickened, velvety consistency), add 1/4 to 1/2 cup water. Serve hot. Serves 6 to 8 Keywords: Indian, Main Dish, Intermediate, Vegetables ( RG123 )

South Indian lentils with Onions(Sambaar) Sambhaar is the sauce served with Dosas (lentil and rice pancakes) in southerin Indian restaurants. There are as many sambhaar recipes in Southern India as there are households. This was one that my mother learned from my fathers bosses wife. My mother would make sambhaar with different vegetables depending on what was available fresh and what was necessary to use. You can substitute onions with small red radishes that are left whole or even pearl onions. You can also use any other vegetable or a mix of many. This is a great lentil dish to eat with rice and serve for a special party. The flavors are intense, the spicing very different from most anything people have ever eaten. Suvir Saran SAMBHAAR POWDER 2 tsp black mustard seeds 1/2 tsp fenugreek seeds 2 tsp coriander seed 1 tsp cumin seeds 4 whole dried red chilies 1/2 tsp black peppercorns 1 T channa dal 1 tsp (heaped) urad dal LENTILS 3 T canola oil 1 tsp black mustard seeds 3 whole dried red chilies 1/4 tsp asafetida 8 fresh curry leaves 1 pt smallest possible pearl onions, peeled, or 4 small onions, quartered 2 hot green chilies, stemmed and cut in half crosswise 8 fresh curry leaves 1-1/2 tsp tamco dissolved in 1/2 cup warm water 4 medium tomatoes, coarsely chopped 3 tsp salt, or to taste TEMPERING OIL 1 tsp black mustard seeds 1 tsp coriander seeds 1/4 tsp fenugreek seeds 1 tsp dried, shredded coconut 1/2 tsp cumin seeds 1 whole dried red chile 1 T canola oil 1/8 tsp asafoetida 1. Combine the mustard, fenugreek, coriander and cumin seeds, chilies, peppercorns, channa dal and urad dal in a small frying pan and dry roast, stirring, until the spices are fragrant and lightly browned, 2 to 3 minutes. Cool, and then grind to a powder in a spice grinder. 2. Heat the oil with 1 teaspoon mustard seeds, 3 whole red chilies, 1/4 teaspoon asafoetida and 8 curry leaves in a large saucepan over medium-high heat. When the mustard seeds crackle, add the onion and then 1 teaspoon turmeric and cook until the onions wilt, about 3 minutes. Add a little water as needed if the spices stick to the bottom of the pan to keep them from burning. Now add the spice powder and stir 2 to 3 minutes to roast the spices. Drizzle in a little water as the spices begin to stick to the bottom of the pan so that they cook evenly and don't burn. Add 2 tablespoons shredded coconut and stir 1 minute. Add tomatoes, tamarind water and salt and cook over medium-high heat 3 minutes. Add 2 1/2 cups water and the cooked dal. Bring to a boil, turn the heat down and simmer vigorously until the mixture thickens and the lentils break down, 7 to 10 minutes. Skim once the liquid comes to a boil to remove the foam that rises to the top. 3. For the tempering, combine the spices in a spice grinder and grind to a coarse powder (the powder should have some texture). Heat 1 tablespoon oil with the asafoetida in a small frying pan over high heat. Add 8 curry leaves. When the leaves begin to sizzle, add spice powder and turn the heat down to low. Add the spice powder and cook, stirring, until fragrant and dry, about 1 minute. Add the mixture to the sambhaar and stir. Serve hot. Keywords: Indian, Intermediate ( RG122 )

Basic Garam Masala (Suvir Saran) This is a version of the most common type of garam masala used throughout northern India. Suvir Saran 2 cinnamon sticks 4 bay leaves 1-1/2 oz cumin seeds 1-1/2 oz coriander seeds 3/4 oz green or black cardamom seeds 3/4 oz black peppercorns 1/2 oz cloves 1/2 oz mace Break the cinnamon sticks into pieces. Add the bay leaves. Heat a heavy frying pan and after 2 minutes put in the whole spices. Dry roast over a medium flame till color darkens, stirring or shaking the pan frequently to prevent burning. Place the contents on a cold platter to cool, then grind and blend with mace powder. Store in an airtight container. Keywords: Indian, Easy, Condiment, Coffee/Spice Grinder ( RG121 )

Butter Chicken (Chicken Tikka Masala) The recipe below is my version of the classic preparation. It is relatively easy to prepare and will win you many admirers. People seem to love this preparation and can never have enough of this dish. I also have served this sauce with boiled eggs instead of chicken and also baby new potatoes. Suvir Saran MARINADE 4 garlic cloves 2 inches fresh ginger, coarsely chopped 1 small onion, coarsely chopped 1/4 tsp cayenne pepper 1/4 tsp garam masala 1/4 c yogurt MAIN DISH 4 boneless, skinless chicken breasts (about 2 pounds), cut crosswise into thirds 1 large red onion, cut into large chunks 4 garlic cloves 1/3 c cup canola oil 1 Inch cinnamon stick 1-1/2 lb tomato, pureed in a food processor 1 T ground coriander 1 tsp ground cumin 1/2 tsp turmeric 1/4 tsp cayenne pepper 3/4 tsp salt 1/2 c heavy cream 1 inch fresh ginger, julienned 1. For the marinade, combine the garlic, ginger, onion, cayenne and cream in a food processor and process to a puree. Toss with the chicken in a bowl and let marinate at least 1 hour, 3 to 4 hours or overnight, if you can. 2. Grind the onion with the ginger and garlic in a food processor to a puree. 3. Heat the oil in a large saucepan or casserole over medium-high heat. Add the cinnamon and cook, stirring, until the cinnamon unfurls, about 1 minute. Add the onion puree and cook, stirring, until it turns a light golden brown color, about 20 minutes. Keep a measuring cup of water by the stove etc. 4. Add the coriander, cumin, turmeric and cayenne and cook, stirring, 1 minute. 5. Add the tomato, give it a stir, and simmer until the oil separates, about 10 minutes. Add the cream and salt, bring it to a simmer and take the sauce off the heat. 6. Heat the oven to 350?F. Lift the chicken out of the marinade, put them in a single layer on a foil lined drip tray, cover with aluminum foil and bake until tender, 15 to 20 minutes. 7. Drop the grilled chicken into the cream sauce, bring to a simmer and serve garnished with ginger juliennes. Keywords: Indian, Main Dish, Intermediate ( RG118 )

Would you share some recipes? Have you seen the sites Middle East forum? Maybe you can share some of your experiences... I envy your growing up enviroment. Stuffed grape leaves have become a favorite of mine... and now they are becoming a favorite of most of my friends. A third generation American friend from Lebanon makes these for me. They are Armenian in origin but a recipe her family had learned generations ago. They are superb. And the secret ingredient in her recipe is Ketchup. Something she decided to add. At my surprise birthday party, she had brought a platter of these for me as a gift. I shared these with some foodies and writers, they were charmed within minutes. Her life was a marriage of the many Middle Eastern cultures. Sounds like yours was perhaps a tad more wonderful. Thanks for sharing your post. It was wonderful.

It was fun to write this, Suvir. The only thing I can say about my parents (and my grandmother) eating Indian food is that it was something different and unusual in New York at the time. I really can't remember with any certainty the name of the man who used to run the Karachi Rice Shop (not called "Karachi Restaurant"). I'm thinking Massoud, but I'm not sure. He took over from his father. The restaurant closed some time in the early-mid 80s, I believe. It was enjoyable to read. Wow, your grandmother ate Indian food as well? That is amazing! They were ahead of their times.... How lucky you were, not that your parents and grandma ate Indian food, but that they were open to more exotic cuisines. Lucky you! And thanks for the information about the Karachi Rice Shop.

Ben did you take pics?

Thanks 201. They all sound like good options.

Yes we have a car.. and we are staying at the Breakers on Mississippi AvenueI don't know why I can't make this quoting function work properly, but I'll post this anyway Denver isn't the greatest city for high end dining, in any case. Here are some suggestions for non-fancy, unpretentious restaurants, with good food (and great vegetarian choices) that are not far from where you're staying. Masalaa, that I mentioned earlier, is about a five minute drive from where you are. Cafe Paprika (Middle Eastern) 13160 E. Mississippi New Orient (Vietnamese) 10203 E. Iliff Pita Jungle 2017 S. University Thai Spice 1842 S. Parker Phoenicia Grille 727 Colorado Star of India 3102 S. Parker Another great Sushi/Japanese choice near downtown Denver is Opal 100 E.9th. Many thanks! I have passed by Star of India. Have passed by Cafe Paprika... Will go there...and shall try and go to Masala. The next couple of months are going to be just Indian food at home..since that is what is most comforting to the extended family that is coming... Thanks for your help.

I shall take my sister and brother-in-law there. They LOVE Sushi, and I cannot eat much at a Sushi restaurant since I am mostly vegetarian. Thanks for your kind words and for your help. I am sure my sister is going to be very happy.

I envy you now... Santa never gave me such an oven. Thanks for a great wealth of beautiful memories. I love the part where you suggest that because you all were not forced but encouraged to help, you all have grown up having a certain flair with food. What a brilliant mom. That sounds amazing. And the stories of you all having large kitchens.. and cooking together are wonderful. The image of your 83 year old father peeling potatoes and offering advice will live with me for a long time. The book you made with your childhood recipes sounds wonderful. How lucky you are to have had access to them and how lucky your mom is to have received such a great gift. I am sure the generations ahead will post on eGullet for a different set of members how beautiful and thoughtful gift you left behind. I wish you and your family a long lifetime of many more such wonderful moments. And I hope you will share more of these with us on eGullet. Thanks!

Glad you shared it at least online. I am sure you will have many occasions of doing so in good time. It gives me a chance to trouble you for finding out details about the Gulasch your father prepared at times. What made it special? How come he prepared that particular dish?? And thank you for sharing your food memories from growing up. Maybe you will have less trouble understanding my accent. Like many Germans, I mis-pronounce my v's and w's.

And a great post by you. Thanks! Your parents seem amazing. How lucky you are to have grown up in that area of the US. Many friends of mine make fun of me trying to copy a Southern accent. I find it charming. You know, if your boyfriend was from Northern India, you may have found much in common. Actually the south of India has great seafood. But in the north we eat lots of greens and cooked quite close to as those in the South. We eat our greens with flatbreads made with corn meal, Southerners in the US with corn bread. We eat beans and so do Southerners. We drink buttermilk in the North of India, and so do Southerners in the US. There is enough commonality... Some southern Indian regions do use buttermilk and greens. But not as commonly as in the North. Seafood is a staple of many parts of Southern India. And Southern Indians are more old fashioned in their value system (at least what many make us Northerners believe) like many of the people in the South of the US. Where do you live now? What geographic part of the US. Only answer if you are comfortable. And yes I was happy reading that each of our family placed great importance to kids sitting with elders. I really believe it is the best way a child can learn a lot about the world. Glad to see many seas away, another set of parents gave the same education to their kids as mine did for us in India.

Your parents seem amazing Pan. And you seem like a perfect child to have such respect for them and to have such fond memories. What made your parents get into eating Indian food? How did that happen? Do you know? Also not sure if the restaurant you mention that your mother visited was the same one that was managed by Shamsher Wadud, the man that owns Nirvana. I have heard some fun stories from Mr. Wadud about Karachi Restaurant. I wonder if it is the same. You seem to have had an amazing youth. Thanks for sharing.