Suvir Saran

The restaurant will seat 40 as a favor. We OWE them BIG time.... The food is amazing. I cooked with the chef again this evening. There were tables there that had cancelled reservations at Tamarind and Bukhara to get there.. and some were calling in to do the same... How much power the NY Times review carries.. and how easily some are swayed. Diwan Grill used to be in this same location. Diwan is the new name. Hemant is one of the greatest men I know.. and a wiz at the Tandoor... and a friend unlike any I have. What more could I say... Or shall I say. Suzanne, may I trouble you for a new list of attendees? And a new wait list? That would be great... And yes the Asimov review was as sweet as a review gets. Lucky for the restaurant.. But all I can add is that it was well deserved. And the few things that Mr. Asimov pointed out as being not as special as the food were true facts.. and this restaurant could well have gotten another star if they were as carefully decorated as other 3 star restaurants and also if they took care to have a fine wine list, a beer program and good graphics. I also think better china and glassware would elevate the experience to a level no other restaurant serving Indian food has. With this review, Mr. Asimov has certainly provided an amazing opportunity for Indian restaurateurs to renew their pledge to their trade and livelihood. He has given them a path on which they should be quick to move and in doing so find new success and meaning. They have been given in that review a direction that they ought to understand, embrace and carry forth substantially and in entirety. If they can do so, they can take the world of Indian food into the next logical step, restaurants serving Indian food that earn 3 and 4 stars. It is possible, and Hemant will always be remembered as the first chef to have broken from the old school and tried what was risky, but done so with great respect for the past. He did not simply play with those momentary moments of success that one can find with fusion and hip trends, but he lost himself in first playing with fusion, and then going back to his past, and he has put forth for all to enjoy a menu that is at once new and yet as old as a civilization. And Mr. Asimov showed an acute sensitivity to having understood the pulse of a movement that is happening, but was faint till today, and hopefully will become bold henceforth. It was a great review for a restaurant and chef that certainly deserve it. And now we have so much more to look forward to.

The shrimp dish is on the menu at Tamarind, with the same name. At Tamarind it tastes like what a French or American chef who know little about Indian food would cook, after reading a recipe, at Diwan, it tastes better than its Goan version. Hemant's food is ethereal when good. And in its usual, it is excellent.

Thanks for your kind words. Well I would love to share the recipe.. Will try and write it soon. In the meantime.. care to share what you would do if you were making a Curried Steak?

Well I wish I had found a reliable source for Heath Bars.. I would have used them for the steak. Adding savory to very sweet and a lot of sweet to savory is now quite the hot and trendy and uplifting thing to do. But Alas, no heath bar supplier and so no freedom for my creativity and no fame for me. None of the items you guessed were part of my recipe. Want to try again?

Now I have to call and make sure they will have enough Lamb Chops for you all. They are the best Lamb chops you will ever eat from a Tandoor... and by far the top 5 in a lifetime.

love it. been there countless times. still called "diwan" though? great room. are we in the main room? or the front room? or a room that i don't know about? enquiring minds and all... Room you know nothing about.

Diwan as reviewed in NY Times

Yes it is the same Hemant Mathur.

The restaurant we will dine at is called Diwan. It will be reviewed in tomorrow's NY Times. I was lucky to have seen the sneak preview of it on NY1. The food is superb. The chef, Hemant Mathur is a wizard on the Tandoor. It will be a memorable evening. I will do my best to try and get us space for 40 people. Thanks for your patience everyone.

Try Coffee Curry Capuccino tomorrow... Will make you smile even more... You will realize just what you have been missing all these years...

I have a call out to the restaurant. Hoping that we can do 40.... Lets see... my fingers are crossed. But no promises...

A spoonful of Ketchup that can often make all the difference in some recipes.

Title - Not sure just yet When - Next Fall Publisher - Clarkson Potter (Imprint of Random House)

I agree. But it's an often used component in much French haute cuisine. Ketchup and Curry! Ketchup is used more than we think. In fact in my cookbook I came out clean and share 2 recipes that have ketchup in them. More kitchens and chefs use ketchup than you would believe.

Roasted potatoes Corn Bread Basil Pesto Penne Curried sweet potatoes Curried Stir Fried Green Beens Banana Pudding Best Ever Brownies

He was the first celebrity chef that the Mayor of NYC had. He was privat chef to Mayor Ed Koch. Rozanne Gold was also a private chef to the same mayor. And it just happens that he makes the best pancakes in NYC and also some of the best pastries and also great fried chicken. His cup cakes are many notches higher than any you will find around the country. But there are never enough to get a good sampling.

Jinmyo thanks to you (and now Torakris) I will be able recreate myself those wonderful leek pancakes that I often order from Baby Buddha in the Village. Seems an easy thing to prepare and I am sure with your good tips... I will soon never want to eat them in a restaurant.

Now you are a certified Indian Foodie! Not many people have eaten desserts made with chicken, lamb or garlic. And yes in India we make desserts out of all 3. I was lucky to tasted these in India.

Thanks for letting me know... And the other veggies??

I have enjoyed great cardamom ice cream as well. If handled properly, it is a great spice. The creme brulee sounds great as well. Whenever you find the recipes, do share... I am sure many would be delighted to try them.

I guess I am not as non traditional as I thought!! I have not tried to flavor with desserts with any savory spices, except using Chai Masala for Ice Cream / Kulfi..... I shall think about this ... I use a lot of cardamom, saffron, etc for desserts. Has anyone else out there tried these? Chai is not savory........ I love Chai... with most any dessert it could be a great complement. Chai is the word for tea... and the spices we Indians flavor it with are mostly sweet spices.. and so those spices go with just about anything... savory or sweet. I love cardamom in most of my desserts that are Indian. Saffron is another great spice. It can work well with both savory and sweet foods. I have used both spices with great success with non-Indian desserts as well. And Spicegirl, like you, I have had little if any experience with savory spices. What do you consider savory? Rassam powder/Curry powder/sambhaar powder/achaari masala/chaat masala? Or are there others too that you consider savory?

Spicegirldc, What desserts do you make that use Curry Powder/Sambhaar Powder/Rassam Powder/Chana Masala/Achaari Masala? Would love those recipes. When was the last time you had a dessert with those spice blends?

I have two non traditional favorites I guess. 1.Hawaiian Rabri: Tangy and sweet cold pineapple slices transform Rabri -- an Indian favorite to a tropical delight. This sweetened thickened milk dessert layered over the pineapple is mouth watering. 2. Strawberry and Kiwi Shrikhand: Shrikhand very traditional Indian dessert is generally made with yogurt flavored with saffron or mango. A dear American friend of mine, adapted my recipe for Shrikhand with the wonderful and charming flavors of Kiwi and Strawberry. A skeptic at heart, i was wary at first. One bite changed all our minds. The strawberry blends in with the yogurt perfectly and the kiwi provides a wonderful contrasting flavor. I would have Strawberry Shrikhand in Bombay. It was made with Mahabaleshwar berries. Was most amazing. Will have to try the kiwi-strawberry one next year... thanks for the idea. How do you make your Shrikhand? Recipe please...

Um, not really, Suvir. But I can describe making them a bit. One makes a basic dough, let it rest for about half an hour. Knead until it's no longer sticky, then cut into portions. Roll out the portions. Brush some sesame oil, put a bit of chives (garlic chives, actually), sprinkle some salt. Roll it up and pinch off the ends. Anchor one end with the thumb and coil the rest around. Fold the other end under. Roll it out. Voila: jui cai bing. Fry on medium heat until crispy and brown on each side. I make these so that they're about two inches across but they could be any size. And how does one make this "basic dough"?

I was only trying to understand what you meant by the sentence above. Thanks!