Suvir Saran

you're a smart effer. i can suggest the bar at heartbeat, which is 2 blocks up. there's also "an american place," which is on lex at about 50 in some hotel restaurant. or the W bar (horrible meat market, horrible wine), connected to heartbeat, on 51st and lex or so. lots of options actually. Would coming there at 6:30 be good for most who want to show up early? I could make a suggestion... the owner and chef are very kind to me... If it is something that would make some of you more happy than you would be otherwise, I can push for that.

Are you at least as independent as Harvey L. Pitt (ex SEC chairman)?

Nina, What would you want me to bring?

True, very true.

They were the most impressive set of volunteers. Easy to find and so very smart and helpful. Also neat and organized. And they seemed to have added the right touch to each chefs dish. Thanks.

Surbhi will be making Apple Halwa Samosas for Diwan. If and when you do go there, you must try them. She is a gem. I have now known her for a couple of years and we are good friends first and then anything else. She worked very hard... Deep frying the samosas as I told stories... And all of this while being pregnant... Thanks Bux and Steve for mentioning her. I will keep you all posted on what she does next.

I think it would be wrong to expect the restaurant to free up way too early for us. If we get there by 7:30.. they can at least try and get one seating before we get there to take over the main room.... Would that not be fair to them? I shall ask the owner and chef today.. Maybe we can come (those of us that can) as early as 7 PM and then sit down at 7:30. But I am making no promises.

You are most welcome Cakewalk. And for the other vegetarians?

"......Kabir fixed a plate of poriyal, dam aloos, ragda chaat, adding a heaping of rice, then covered it with Saran Wrap and stuck it in the microwave, on low. As he waited, he thought about his first sweetheart, Will, and a trip they’d taken together to India. As aristocratic as an American could be, Will had wanted to see Kabir’s “real” native land and had talked him into giving up their First Class Reserved air-conditioned seats to ride Second Class Unreserved. They took their places among the poor farmers, their wives and children, soot and ash flying through the open windows. Chaat vendors moved in and out of the corridors at every station. Normally, Kabir would’ve bought something but, to his dismay and delight, the families in their car offered them whatever they had. They couldn’t say no: it would’ve been taken as the utmost snobbery. And Kabir, knowing this, finally conceded to try his first bite of a stranger’s food, something in his life he’d never done. By the end of their journey, their laps held all sorts of simple delicacies: sookhe aloos, pooris, each family’s signature pickles, some with mango, others with chilis, sesame brittle, jaggery, nuggets of sugar in its most pristine, unadulterated form, sweeter than anything either man had ever eaten. Kabir, who prided himself on his taste and experience as a chef, couldn’t quite get over the brazen hospitality shown them. They gave willingly to these two men, obviously gay and in love. It was their lack of registration, the smiles they held on their faces even after Kabir and Will had kissed, that let Kabir know that these people, illiterate, uneducated, India’s lowliest class of struggling poor, had made no judgements about them, less against them. By offering them food, these strangers had given the very best of themselves. The way Kabir had always thought of India: without ego, yet full of substance. ..........."

Please do let me know. PS: I did not want this to get lost in the previous page.. Hence I have quoted myself again.

I TOLD you to bring that jar of curry powder. Sorry.. I thought it more fashionable to offer you all a tasting or Curry Steak. Guess I made a mistake.. For my Curried Steak certainly got no photographs.

May I deem it safe to add Eggs into the menu for vegetarians? Is there anyone a vegan in our mix? I am assuming the vegetarians can eat eggs and dairy as well. Is that safe to assume?

which main dining section? you mean they'll close half of the restaurant for little ol us? who am i going to have to sit next to or with. i'm very particular. are these small tables of 4 and 6? oh dear. They will close their main dining section for us. It is made up of booths that can seat upto 7 comfortably... and then a few 4 tops. You Tommy will have to sit with the host. You will be the eGullet mascot for the night.... Charming and quiet. The space they are offering us is big.... We will have a lot of space.. and a lot of food.. Maybe we can even play musical chairs... Since the courses will be plated....An option to think about... If we want to circulate that is.

See picture above. The fellow in the striped sweater claimed to be you, anyway. When I get a chance to post the rest of the pictures, there will be no doubt that you were there. Mine was the only offering of food that was deemed unfit to photograph. Was it too American? Are we afraid of showing the tub of Breyers? PS: I was only kidding. The photographs are great. Thanks for taking time to post them Cathy.

Mark's salsas were great. The green ones were best I thought. The Stupid Hot Salsa was HOT as H O T can be. And actually addictive. I only had 5 tastings of it... But could have actually had more. I was burning .... and yet wanted it... I guess it was the flame and I the moth:rolleyes:

Wilfrid's cheddar assortment was wonderful. I kept smelling Cabrales as I tried savoring the taste of these Cheddars.

Yet again, I fall beneath the radar. I brought a tasting of Vanilla Ice Creams and I swear I was there.

That's another area where the cuisines are virtually incompatible. I have French cookbooks at home, especially those describing top restaurant and top chef cooking,where it is hard to spot a recipe which doesn't use dairy or alcohol in some form. I don't know of ANY Indian dishes which use alcohol, and although yogurt and ghee and milky desserts are used in some areas of Indian cooking I think it's fair to say that dairy plays a very minor role if you take the sub continent as a whole. Dairy is far less prevalent in Indian cooking than one would imagine after eating at Indian restaurants across the US. Cream and Yogurt are ways in which so-called Indian chefs think they make sad dishes come alive. It is shocking to see how they have added dairy into so many recipes. And for no reason other than now knowing how to cook. I am guilty of using alcohol in Indian cooking. In fact Tonyfinch, you will never even know I used any. I use it to add a depth of acidity that I would have induced by the addition of several souring agents... But yes it is not a traditional thing to do. And I must say reading your posts (Tonyfinch) I have been taken back to the magic that happens in the most humble of all Indian kitchens. With almost nothing in their kitchen that would be termed "fancy", the poorest of poor of humanity in India, prepare foods that would inspire favorable thoughts from anyone that eats them without bias. It is about a balance of spices and also a freshness of ingredients. Most of these poor cannot afford dairy, ghee and certainly no alcohol. I am always amazed when eating in the poorest of homes that I find some of the most simple and yet satisfying dishes in these. They rely on the taste of the ingredients and a few simple spices to give their meal all the many nuances of cuisine that make up Indian cooking. Where the rich may achieve this balance by serving a dozen or so dishes, the poor can do it by serving one. And that is a further testament to all you have said.

Get well soon.

Thanks Suzanne! So we are now at 46... and that is perfect. We may now end up getting the main dining section that seats exactly 46.

What was your family food culture when you were growing up? My family and I belong to the Kayastha community. Our traditional cooking has powerfully influenced my own. We are a close knit, religiously inclined community committed to fighting social injustice and to the tolerance of all religions and faiths. Kayasthas were the first Hindus to create close relationships with the Muslim rulers (the Moguls), including intermarriage. And so my ancestors became the clergy, accountants, advisors and legal aid to the Mogul dynasties. This fusion of Hindu and Muslim cultures has been a rich source of cultural creativity in India. The beautifully poetic language of Urdu, the gorgeous, sensuous dance form that we call Kathak and Mogul foods (largely Kayastha with Muslim influences), all result from this successful marriage of cultures. Kayasthas live well and richly and we are famous for the excellence of our food, dance, music, poetry and hospitality. My family called themselves Dilliwaale (Delhi folk) but came from different parts of Northern India and Pakistan. Our family would be difficult to fit into any one demographic for many reasons. But it would be appropriate to say that we lived rather comfortably and well. Food was a very important part of our lives. The day began and ended with food. And food was taken very seriously. It was the most important ritual of the day. In fact food was considered to be very important for according to my paternal grandmother (dadi), you are what you eat. She would begin her day very early in the morning... And after rituals of prayer and sheer habit, food was offered to the Gods and then to mortal humans and at least enough was left for the birds so as to feed them and help narrow their flight for sustenance. If there is one thing I remember the family to have formed my life in absolute terms, it is food and culture. Was meal time important? Meal time was sacred and of utmost importance. Nothing was considered more essential and necessary. It was the time to not only nourish our bodies but also to bring comfort to tired minds, bodies and souls. It was the one routine of the day that could not be played with. We ate late, but every family member and any guests visiting would have to ensure their presence at the dining table. Was cooking important? Cooking was more important than all rituals for it was the reason that thee family came together at every meal time. Cooking was also a means for my parents to keep us connected to an India of yesteryears. It was also their way of keeping us abreast with those that ate differently. Cooking as a chore was taken very seriously. And Panditji (our families Brahman chef) ensured that it was carried out with all reverence for a custom as old as India and its legend. What were the penalties for putting elbows on the table? In the home that I grew up, there would have been no penalty. My dadi (paternal grandmother) was less a stickler for such rules, more a stickler for us understanding the wealth of personal expriences that one would only have if they understood the importance of age old rituals in our lives today. In my Nana and Nanis home (maternal grandmother) we would have been punished for putting elbows on the table. My Nana (maternal grandfather) was quite a stickler for certain rules. Who cooked in the family? I got my first and most important training in the kitchen of my New Delhi home from a man named Panditji. Panditji was (and still is) the chef of my family’s household and one of the best cooks and human beings I know. Like many chefs in India, he is from the Brahmin class and was trained as a priest. His family has been chefs to our family for generations. This should give you some idea just how central food and cooking were to my household. Food was the constant, the medium of spiritual and emotional expression. So whatever the occasion, whatever the drama or grief or celebration, there was always the appropriate food served. When Panditji went home for vacation, twice a year, my mother would cook. Since even though we had others employed for kitchen work, my grandmother was only comfortable eating food cooked by Panditji or mom. Were restaurant meals common, or for special occassions? Restaurant meals were only for special occasions or for those times when we had been invited by friends who felt embarassed to cook for my family for they feared they could not serve us food like Panditjis, and so decided to take us out instead. And when I say special occasions it does not mean holidays... more like birthdays, anniversaries and other private affairs. Did children have a "kiddy table" when guests were over? Nope. We kids ate with the elders. In fact this was both the best thing my parents could do and also the worst. Best for we never failed them about some shocking stuff. And worst for we thought my parents were most afraid. The idea was to ensure that the kids played with scrabble. When did you get that first sip of wine? At Gokul bar in Bombay at ag 18. Was there a pre-meal prayer? One can’t really understand Indian cooking without a sense of just what an important role food plays in Indian spiritual life. Panditji’s kitchen was a sacred place, as is the kitchen, traditionally, in most Indian households. It housed our family’s temple, set up on shelves behind the cupboard doors. There were images of gods and goddesses, statuary, incense and other ritual objects. Very early every morning my grandmother, having bathed to purify herself, would go down to the kitchen to perform morning prayers at the temple. Panditji’s part in the ritual was to prepare the first food of the day. This was offered to the gods during prayers, then later used to feed us kids. As a young child I was so fascinated by this morning ritual that I planted myself outside the kitchen every morning at around 6 o’clock to watch. This was frowned upon but eventually my grandmother and Panditji relented and invited me to participate in the rituals. I fast learned to sing and chant the prayers. And although Panditji didn’t allow anyone to join in the sacred work of cooking, I used to stand by and watch. I even kept journals of his many movements. By adolescence, I’d worn Panditji down so that he finally began to teach me to cook, including reading and studying religious texts. To cook well as also to be a priest! From Panditji I learned to love and respect my ingredients. To prepare ingredients in India is to “entertain” them – that is, to be alive in one’s senses as one touches, smells and sees. By “entertaining” the food with my senses, I also imbue it with my love. Panditji taught me to trust all of my senses, not just taste. We were preparing food for the gods so it was forbidden to defile it by tasting it. I learned how to sense the ripeness of produce with my hands, eyes and nose and to listen to the food as it guided me in its preparation. Panditji also taught me the culture of Indian cooking: why certain vegetables are cooked at certain times of the day and year and which foods are to be eaten when. So while there was no formal pre-meal prayer, I know Panditji would take care of it and the rest of us would sit and enjoy a meal together at the table. Was there a rotating menu (e.g., meatloaf every Thursday)? The menu changed depending on day, season, how many guests we showed up with. My grandmother ensured that us kids got some of everything we loved each day. How much of your family culture is being replicated in your present-day family life? My cooking has been shaped by a number of influences. I got my first and most important training in the kitchen of my New Delhi home from a man named Panditji. Panditji was (and still is) the chef of my family’s household and one of the best cooks and human beings I know. When I was a small child, my family moved to Nagpur, a city in western India. My parents left the servants (note, as kids and even today, we cannot use this word in our home. Panditji and the rest of the gang were treated by my parents as family and as elders by us.) at home – they wanted us to learn how to take care of ourselves. During those three years, my mother cooked and I got to see how Panditji’s more traditional food could be revised and simplified when there was no chef. My mother’s food was always delicious and she didn’t spend all day making it. I also fell in love with south Indian cooking in Nagpur where I had a friend whose mother cooked in that style. I’m still very attached to that cuisine and the recipes in my book and those I cook at parties reflect that. I also kept a diary of things Panditji did and also spent many days and hours watching him. Between his training and that taught me by my mother, my present day life is richly influenced by those formative and very food centric years of my childhood.

Suzanne, Sorry for troubling you again and again. Would you mind doing a total with me and 2 others? I had asked to not be counted. For the sake of giving the chef and restaurant a final count, please include me and my 2 guests. One is an eGulleteer and another a friend I shall bring along. Please post that number as the final and then we can begin a wait list. I thank you for all the patience you have shown in dealing with this. I mean it sincerely.

If you need recipes, please PM me.. .and I shall be happy to give you as many as you want. I have several recipes for Indian flat breads... plain (griddle baked), stuffed (with many different stuffings) and also deep fried or pan fried. You are always far too kind to me. Thanks! I hope the recipes will make you just as happy. I am sorry that you are not able to get good bread where you are. If it makes you any happier, I too miss good home made Indian bread in NYC.... I always have to make it for myself or go to a private home to have some of the finest examples of these home breads.

Sounds delicious! Bacon is wonderful I have to agree. I am in heaven just with the smells that permeate the kitchen and other living space when cooking it... Thanks for sharing this experience... I have been making corn bread religiously ever since that trip to West Virginia. It has become a favorite of many friends as well.

Patience! Patience! Certainly! Certainly!