Suvir Saran

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.

I made another batch of Apple Chutney at Diwan tonight. Made me wonder if others are making any. How do you make your version? Where is the recipe from?

no way man. my jeans are crisply ironed and ready to go. Wow... quite a guy there... ironed and crisp jeans.

Can one postpone dreams??

Jaybee I too have had some very good meals there. And the canolis are excellent.... My last meal was a year or so ago... I ate there when I would lunch with Shelly Fireman. He would ask for me to come there. I could tell by looking into his eyes that of all his restaurants, he had a very close affiliation with this one. Looking into his eyes would share with me the love a mother has for her child when they are just developing into something really special. Something she sees for sure, but maybe in an entirely unique way. I would never know what to say, I would for once, play the role of the silent observer. I had fun doing that.... Also he would tell me tales from the past when it was first opened. The Canolis are really good. And so beautifully served. Now I shall have to call him and meet him for lunch one of these days.... What pleasures eGullet can bring members. Thanks Jaybee!

eMullet, perhaps?

Is this a serious question? No it wasn't, Suvir I was just musing over what wine to bring, looked out of my window and saw the cold rain sheeting out of a grey November sky, and I instantly thought of mulled wine The thought translated unconsciously to my post A thought worth mulling over.

Not necessarily. Seekh kabab in Northern India and in many Punjabi outfits tend to be in na tandoor. However, in South India, mostly in Hyerabad, the kebabs are over coal fired grills. Of late (in Mumbai) I have seen it done in electric grills. They are shaped like sausages. And can be baked in the tandoor, grill or even oven.

At least they are daring enough to eat Indian food... Unlike those that are avoiding it. Where have you been traveling to Anil? We miss you in the India board... and will miss you at the dinner..

Just as I said above... Koftas are meat balls or any balls made with minced meat most of the time.. or even minced fish or vegetables or cheese. Kebabs are those items that are grilled in an oven laced onto skewers. And an oven in the Indian context was most often a Tandoor.

Correct! It indeed is. Koftes are cooked in sauce pans. Kababs in the tandoor or ovens. Koftas can be cooked in the oven (not tandoor) for those that are wanting to be diet savvy.

I love Sahara in Brooklyn. Especially the bread and also the Turkish salad. And all those grapes hanging from the vines in the summer....

And in Indian cooking Koftas are minced meat/chicken/fish/vegetable balls... and Kababs are things grilled on skewers. They can be minced, fillets or other cuts of meats, fish or vegetables.

Could you be speaking of the Sabzi Seekh Kababs on the Diwan Menu? Did you try them? WHat did you think? These are the Seekh Kababs that Eric Asimov mentioned in his review.

In the Indian context Steve, Seekh Kebabs are shaped like sausages and are made with minced lamb/beef or goat and some spices and herbs. Koftes are shaped like meatballs and often also have addition of ginger, garlic and lentils and also nuts. They can be served dry or mantled in a sauce.

Stellabella, Would you care to share more about the potato koftas in the Indian forum? They sound wonderful. And I shall dig up a recipe for lamb koftas if you need one... Though it may be very similar to Madhurs. Let me know if you still want it.

Indian Cooking for Dummies Did you try the thread above? Has lots of fun links and also will take you to many recipes.. and also Indian food history and facts...

What kind of curry do you want? Chicken, goat, lamb, pork, beef, vegetable, egg?? That would determine what recipe one could suggest... Also that would determine temperature etc.... Curries from India or Thailand are really not all that difficult... If you find yourself a reliable recipe, it is actually fun and simple. The only challenge can be collecting the ingredients.. But with Indian stores around the country and online ones too, even that has become far less of a challenge. And then you have the team of us on eGullet, we would love to be of help. I am excited that you posted... and look forward to sharing in your curry adventure.... It shall be exciting and rewarding once you get started. PS: I read something about a Korma from you.. If you like Kormas... I have a wonderful chicken Korma recipe in my upcoming cookbook... I would be glad to PM you that recipe. It would be only for your eyes... It is not spicy at all, but amazingly delicious and also a fool proof recipe. You can also make that into a Biryaani (rice caserole) and I will be happy to send you that recipe as well. Another member of eGullet had requested that recipe from me... And they recently PM'd me telling me of their successful rendering of it. And in fact if memory serves me well, this persons spouse was from the Indian Sub-Continent. So the tested recipe won yet another accolade. I am happy to share if you have any interest.. It is a chicken korma recipe.

Wow! Very well said. I see we Indian cooker teachers now have more competition.

Rachel, many thanks to you for thinking ahead. I am glad you posted... It is never too much to plan. I could use far more of it in my life.

Glad to know the Mansion recipe worked. I shall now write the chef and Mrs. Caroline Rose Hunt. Always good to congratulate people when things work...

How very uncouth of me to not know. Sorry! Suvir dear, you can't know everything. That would be...spooky. You think?

This is where I first learned about your Beau. LOL! oh, sorry for the confusion. i meant, The Beau. i think nina said that her and her Beau (The Beau) would come early, but she couldn't get there any earlier than 7, so i was was actually referring to The Beau and not my beau. clearly i am shift-key-less, and beau-less. Clearly, clearly.

you're a strange dude, dude. No stranger than you dude, dude.