Suvir Saran

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!

Then just wear a Sari. Would certainly make me smile and be happy.

I hope you will enjoy the meal. Maybe you can bring me a Tarte Tatin I can share with the chef.

You are very generous for giving this all this time and care. Thanks! Lets put a close on the confirmations for now. I think 43 is a good number for now. I shall confirm with the chef once again before we take two more. I have planned a menu with the chef this afternoon. It sounds wonderful. Once I have come to peace with it entirely, I shall post it here. But I also hope you all will be flexible with the chef and I in planning something wonderful that may change with the days... Hope it does not cause you all too much anxiety. So 43 for now....and no more. Is that OK?

Yes prata is from paratha. It went from India to Indonesia and also to Malaysia and Thailand. You can find some form of Indian flatbreads in all these countries.

Sounds like a great idea.... Try it and share a recipe. I would love to hear more... Practice makes perfect.. or at least near perfect... And this could be your way of practicing both Indian cooking and something new. The thought is far from horrifying.

Since the thread is back up, and at the risk of killing it again (don't you hate it when you have the last post?), what kinds of tarkas do you recomend with Dhoklas? I usually use some canola, sesame seeds or mustards seeds or both and curry leaves, asafetida, green chili and dessicated coconut at times. Also red chili powder, but make sure it is handled with great care. It burns very quickly. Chopped fresh cilantro is essentail for Dhokla.

let's confirm all 43 and accept another two. To make it a total of 45. Thanks for keeping track of this SuzanneF. You are most kind and generous.

Chefette made the best Dessert Onion Rings I have ever had. Her dessert, Cornucopia, was very good. I went to the demo as skeptical as one can be. I went their to only find some food for the intellectual part of my person, and I have come back sated by the taste of her preparation. It helped that she was witty, charming and such a pro at having the audience's complete attention. The dessert had layers of complexity. And it had a great balance between the taste and textures provided by its many individual components. For a presentation that would have sufficed in its success as nothing more than just a challenge to ones thought and intellect, this dessert did that and also more. I was glad my curiosity got the best of me and I went to the Demo.

They transported me back to coming out of the swimming pool and finding the bearer holding a tray that had my favorite Cheese sandwiches and thick hand cut potato chips. This was a staple all through summer. Mom would drop us kids at the pool, and we would swim and play for a couple of hours... and our treat after was the above. The glorious days of our youth.. And the golden age of Gymkhana Club in New Delhi... Thanks Cathy for taking me back in memory lane.... I wanted to ask for kethcup to go with those potato chips.. Since that is how I ate them as a young boy.

You were? I don't remember. Might have missed you, because I left early with someone or other, I can't remember their name. All I can say is that you and the person you left early with were both missed afterwards. Especially the rich red ..... someone was wearing...

Both you and I. I bought Vanilla Ice Cream, I swear. And I too was there. Enjoyed meeting you briefly. Thanks for the American goat cheeses....

And how was your Saturday? very, very busy! Too busy reading to write anything! Do share with us your observations... questions.... or whatever... helps each of us learn more.

How many do we have on the Wait list now?? What is our total count SuzanneF? I will plan a menu sometime this weekend... I hope you all have fun.

Tomato Chutney

Brain in Indian Cooking

Liver in Indian Cooking

Heart in Indian Cooking

And how was your Saturday?

Most amazing Poached Quince Recipe - Meredith Kurtzman

I met several of our members for the first time. Some yet again. The home (CathyL's) was most beautiful and warm. It was inhabited in every corner and in it's details with great energy and also foodie sensibility. And yes the architectural details and the art on the walls and around the house were inspiring and conducive for pleasant exchange of thoughts amongst us all. The greens cooked by Shermar and prepared painstakingly to showcase their differences were most spectacular. The Tarte Tatin's that Toby cooked were amazing at the very least. I could have finished each of them... But I knew I had to be on my best behavior and share.... Cabrales's macarons were superb. I was enjoying even the not very good Payard ones. But those reminded me of the tacky and poorly prepared Indian confections found in sweet shops in Indian areas....Artificial coloring and flavoring seeming to be their core. It was great meeting everyone. I was most amazed at how in-life meetings dissipate any differences we may have had online. We all shared far too much in common to have noticed even for the most brief moment any of the stuff that can so easily divide us online. It was a great thing... since we all understood yet again that we have far more in common than what separates us. Many thanks to CathyL. And thanks to everyone for sharing with an unexpected guest all that was at the tables.

Meredith Kurtzman the pastry chef at Esca demo'd Ricotta Fritters with Poached Quince. The fruit (quince) has never tasted so good. And I cook a lot with it. I could have eaten all 100 plus portions of the fruit by myself. edit: Meredith, if you read this thread... I am craving the quince. It was amazing. Thanks for your great long effort in poaching it so perfectly.

I am sure your passion for good food made you popular. I would do anything to be able to taste some of these goodies you write about. Sound yummy... thanks for sharing your passion with us....

I was told by a dear friend that each day I should try and emulate a person I can never think of being. Since I did not see Tommy post yet, I thought I would be Tommy for two minutes. Forgive me please....