Suvir Saran

I would agree completely. Serendipity is there.. but we could do better. And certainly I would be a daily customer at any such place in NYC. I love desserts.. and if I have to imbibe.... Nothing like dessert wines and champagnes. Really.. my favorites.

I would take you on your word.

Which one is the pic I should look at to find you?

Lets not talk politics. Remember I warned you.

Steve, Did you dine there yet? Have I missed the thread? I await your posts about your meal.

Only in Chicago! Or maybe even Bombay.

Thanks LadyT. What were some of the other dessert offerings? I have no desire anymore to go to places that only get famous for they have trendinistas giving them their presence. When I crave good food I want it good. I can go for good company to other places. And how would you describe "incidental" food? Thanks for your posts and the permission you gave Awbrig to reproduce your word. And thanks are owed to Awbrig as well.

True, very true. Thanks Steve. I too was once very charmed by Frontera Grill. And the ever so subtle shimmer in the dark curtains was always very attractive. I shall return to it on this next trip.

Thanks LadyT. What were some of the other dessert offerings? I have no desire anymore to go to places that only get famous for they have trendinistas giving them their presence. When I crave good food I want it good. I can go for good company to other places. And how would you describe "incidental" food? Thanks for your posts and the permission you gave Awbrig to reproduce your word. And thanks are owed to Awbrig as well.

Any recipes for a chocolat chip cookie that is chewy? Also to keep in mind that I would need a chocolate chip cookie recipe for dummies.

more booze. schmooze 6:30 - 7:30 PM. more booze. more schmooze.

Want to know more...

One of many things Steve and I would have to agree on. B+ is a very fair rating. I have eaten there quite a few times.. and that would be an honest average if I were to calculate one.

I travel to SF a lot and never seem to find any good Indian restaurant in the city itself. Viks has been a pleasant surprise. Have to try out the others mentioned here next time around. Sorry for suggesting a far away restaurant... It seems to be the favorite of most of my friends who live in the city... But I guess being Indian.. they would go the distance to find a good meal..... Actually, Viks is not most convenient for most of my friends in the city.. But it is a favorite place to visit on the weekends if you are craving something fun and spicy. Viks has quite a following. I hear about it from friends in NYC as well.

more booze. schmooze 6:30 - 7:30 PM.

I have them at home... are they good Stellabella? I have enjoyed some good meals at his restaurants... And some better meals cooked by those as passionate as Jaymes and some friends that are Mexican... I am amazed at how nicely Rick has elevated the dining experience in the world of Mexican cuisine.... I hope we can have similar strides made in the world of some other ethnic cuisines... Indian included. I buy many books... and not all get read... his are unfortunately in the "not yet read" list. I am very afraid of cooking Mexican food.. Not sure why... I love making salsas and guacamole... But my efforts begin and end with those.... I need to find some strength and do it... Someday.

Turmerik thread It has address and some other info as well.

Or try Turmerik in Sunnyvale? Not sure exactly what town... But it has great food.. and is also very attractive.

Yes Mam!

Great place to find several street food offerings.

Thanks SA! Sounds tasty even as I read it. Will certainly try it very soon.

Yes we are talking of the same berries. You can find Sumac growing where you live? Lucky you!

Why will it be gross? It is always fun to play with and entertain spices and ingredients. New utterance of things old and comfortable can only be found when we make an effort to live and let live. So, you are perfectly fine in wanting to experiment and try... Polenta with cardamom.. Could be lovely.. Try it and share with us.. Please.... Look forward to hearing how it goes... If you want a deep very autumnal flavor of cardamom that is fragrant, spicy and warm all at once, try the larger woody black cardamom. It will give a far deeper and richer flavor. Green cardamom is much subtler and delicate and will not add as much punch. That is why we use it with other spices in savory foods and by itself in desserts. But again, since you have a plan in your mind ... You should let it flow through you into the polenta... And just make one promise to yourself. That you shall not forget to share with us how it came out.

You are very kind Stellabella. I wish I was all that succinct and wonderful, I am human and imperfect and full of flaws.. But they do form who I am.. and I do well enough according to mom. A kofta is a meatball shaped "thingie". See I am not all that succinct. But traditionally they have been made in restaurants and Moslem homes with meat. In Hindu homes they are made with meats for special occasions (in those homes where meat is eaten. A growing and large number these days) and with different vegetables for the most part. You will be surprised by how many different Koftas you could find in India. But again, this is only in the Indian context. Koftas and Kebabs could mean something entirely different in the Middle Eastern context. In India we generally serve Koftas with sauces. But at homes, chefs/moms/grandmas will often give kids a kofta or two as a appetizer. There are some people that now are making small koftas and serving them as passed appetizers... A normal evolution of cuisine. And then there are Shammi Kebabs that are made into small patties and not cooked in a grill and served as passed appetizers. So now you also have an exception to the rule. But 99% of all kebabs in India are baked/grilled etc... Not deep fried or pan fried. Koftas are part of a larger meal. Served with lentils, rice, vegetables, meats etc... In Indian homes a dinner table will have several dishes. And one enjoys each of them individually and in some bites with mixes of a certain few. Chutneys, pickles, murabbas (preserves), kachumbars, papad, raitas and kachris are also on tables. Kachumbar - Salad Kachri - Crispy fritters made with different flours Raita - yogurt sauce Papad - lentil and bean wafers

We could have the restaurant starting 6:30 PM.