Suvir Saran

Thank you FM! And thanks for making an effort to even make the plate look attractive. I owe you big time. This particular recipe showcases the brilliant Kormas that are a shining example of Mogul Cuisine. And you have hit the nail in the head by speaking about the similarities between Indian and Middle Eastern cooking. In the context of this recipe, it could not be more poignant. Kormas were delicately spiced, yogurt or cream based sauces that were part of the Muslim world of India. These sauces were prized for a very subtle balancing of spices with the flavor of the meat and also of the dairy. Care was taken to ensure that the sauce would get spiced without killing the flavor of the dairy. The meats were marinated and cooked so as to ensure that they would retain their own flavor without imparting too strong a suggestion into the sauce. And these Kormas (not what we get in restaurants or even most Indian homes) were part of a larger Indian tradition. They were the prized dishes served at decadent Mogul feasts. Kormas were prepared with all white spices. The cloves were removed before finishing the sauce, as also the black cardamom. The cardamom left was always bleached white. The idea was to keep the sauce all white. And therefore, only white meats were used. The tradition of such feasts is found in some books (unfortunately now found in loose pages in museums around the world. Just a few weeks ago the NY Times had done a story on the Shahjahan Nama or the Babur Nama. And how it was the most elaborate biography ever written. But today, only a few pages can be found. And these are in the collection of different museums) and miniature paintings. The recipes are written in Persian or Urdu for the most part. The Biryaani is as delicate a biryaani as you will find in Indian cooking. This biryaani could perhaps be the closest to what was first eaten by these invaders that came to India from regions west of India. I am sure FM, you can share some great insight into this for us. I hope you will. And again, thanks for the picture. And making an effort to make a simple dish look special. You are very kind.

No connection at all. Sorry! Hindi and most Indian languages have a very rich alphabet. And many subtle and distinct variations between similar sounding words are lost in the process of translating these languages for the non-Indian ear. It becomes even more difficult as you translate some of the Southern Indian languages. The sounds are very difficult for even most non-Southern Indians to pronounce. But at least their ears can understand and catch the differences.

I have spent some time chatting and watching Indian Chinese in India cook and speak about their food. They certainly use Indian spices. And actually have little if any love of more straightforward Chinese anymore. Copeland Marks (may he continue finding great peace), may have had a limited experience or a biased one. After working and chatting with a very diverse grouping of Chinese in India, it would be false to assume what you credit to him. It is sad that he is not with us to debate this. I am sure he would have shared great reasons to have written what he did. I was in Jackson Heights 6 years ago and saw a Chinese lady shopping in an Indian grocery store (the smaller old Patel Brothers). I told my companion that I wondered if the lady was an Indian Chinese and they quickly changed the topic (but only after telling me that I assume everything to be Indian. It was their way of teasing me a little). Later, through sheer coincidence we arrived at the check out together. And this lady was speaking in Bengali with the check out clerk. I spoke in my limited Bengali and asked her if she was Indian Chinese to which she replied in the affirmative and added 3rd generation. We spent close to an hour afterwards chatting about Indian Chinese food, dress, culture and politics. And it was clear that my experiences in wanting to learn this cuisine with the people of this community in India were the same as what this lady, seas away, shared with me in Jackson Heights. She was at the store with her mother and Aunt. These were women in their 70s. It was wonderful speaking with her. She opened her bags to show me what she had bought. And actually she preferred Indian food to Indian Chinese. But very quickly told me about the recipes she did make from Indian Chinese. But there were no traditional Chinese recipes in their families repertoire anymore. And again, Indian Chinese was not about my preference or even Copeland's, but interestingly enough, came from the need of a people to keep some of their ties with a culture they left behind. And as I spent time with many families from this segment of the Indian population, I realized how sad some of their stories were about their lives in China. It was thus quite easy to understand why they would preserve little if anything of their past in their happier present. I would be seated in a therapists chair (An American Luxury, not one available to the masses in India ), if I were to try and keep semblance between my today and my Chinese past if I were trying to live as 3rd generation Chinese in India and still preserving my more straightforward Chinese cooking style. No wonder those from this group, have cleverly found a great balance between the two cuisines and found new utterance in losing a little of each.

I only refer to Emily Post and Amy Vanderbilt when worrying about correct etiquette and protocol.

I was not sure if I should join this thread that really does not seem to stay On Topic much. But after reading it, I find Tommy to have left the most lasting impression. He has redeemed himself completely. And by the way, who is Letitia Baldridge? ? ?

Me!

Well, you are welcome over anytime! Just give me a few hours notice! What city/state do I need to be in to avail this welcome?

I can eat Tarte Tatin just about anytime.

It is not the same as Amandari. They have no property in India. This is part of the Oberoi Group. They run several very high end hotels around India. They are often very modern and minimal in design.. This is one of those properties where they have gone for the older look.

Or at Amar Vilas, you can have your own space and a view of the Taj sitting in your room.

In fact I would trade the Taj for a few days nestled in the Aravali ranges... in Devi Garh and partaking in their Spa facilities and eating at a table covered with marigold petals.

Yes that has now become generic in Indian hotels... AT that level that is. It does have great views of the Taj. And that in itself is a great reason to be there. The food in Devi Garh is sensational for a hotel on the other hand. But perhaps because it is away from city life, they have ensured the guest does not feel deprived of good food. you can visit their site at www.deviresorts.com

We were ahead of Food & Wine in reporting about Potatoes with Pomegranate seeds. We had a thread on them... where Monica had mentioned this old Indian classic.

I guess I have to go buy the issue. Thanks for the lead Cabrales. Any nice photographs?

The view is more special than the food Cabrales. It is a great hotel if you want to see tha Taj.

Are you saying things for me again? I cannot agree more.

I have the same complaint and for the same reason.

Perfect way of saying it Anil. We miss you in this forum. I know you travel a lot.. safe travels. Did I smile enough for you Anil?

I have enjoyed reading the book. I have enjoyed many of the recipes as I read them. I have trouble understanding its layout (menus). I wish I could have been left to make that decision as per my own intelligence. But perhaps it was done explicitly to make it easy for those that have no understanding of the cuisine. But when I read books (I hardly ever cook from cookbooks honestly, I tend to read them for history, lore, recipe ideas etc.. and then I cook as I am inspired), I tend to want freedom to take from them what I want to. And here I feel myself stuck in being pitched a certain set of rules. But otherwise, once I try and let go of the boundaries laid before me, I have enjoyed it. I have enjoyed the chatty feel of the writing. It is light of heart and yet full of flavor.

Not what I hear. I am told the desserts are sensational. Are you trying to keep desserts and me separated? Tell us more about the desserts at Zaytinya. Please.

But I am more interested in the several course dessert tasting you will do for me. I can get good Indian food at home.

Eileen, I am glad you found Monica through The Spice Is Right. And with Monicas generous sharing in her book, I see that you found this cuisine again. I look forward to your continued participation in this forum and around the site. We have an amazing amount of material for just about any person needing a story. In fact it is not surprising to find stories that we have discovered and debated at length find their way into journals at much later dates. Often with even similar sentiment. But that is all part of the very generous eGullet family. And now you know us... Brose, participate in the different forums.. You will certainly find many stories and many new food related obsessions... We do everything in full gusto at eGullet. And if you want to know more about a great new cookbook and its author, visit the Q&A with Diane Forley. You can ask her all you want to know about her and her book on that thread... or even follow the link to their restaurant Verbena in their bio. The magic of eGullet never stops.

No problems. I fear nothing. I know your words will weave even a richer experience for us to salivate upon tomorrow. Thanks for sharing as you so generously do.

Whole garam masala in the Indian-Chinese Fried Rice?

And what about me Steve? Forgotten me already? I posted on this thread as well. Kidding.. I too am interested in hearing what Monica has to report about Bombay Club.