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  1. I would guess eight ounces, as that was the size of most of the glasses in the goods old days in India/Pakistan. Even Coco Cola I believe at that time came in eight ounce bottle.
  2. My day is screwed. Why did I open this thread. Now I am behind in everything today. FANTASTIC! Thank you, I really enjoyed your ducumentation. The visit to the Culinary School was a special treat as I graduated from there 34 years ago. The bakery class looks exactly the same and the next time I visit Delhi I have to have a chat with the instructor who is telling these kids to put potatoes and onions on the skewers so the tandoori chicken will not slip. To all who enjoyed this, I would suggest searching for Episure's piece on Kashmir ans Kashmiri cuisine.
  3. Vivin You did not mention Mughal Mahal, behind Sidhartha hotel in Rajendra place .They have the most interesting Butter Chicken that I have ever tasted. No visit to Delhi is complete without my paying homage here and getting the butter chicken. The sauce has extreme freshness and is light and creamy at the same time plus there is a very slight tang that is so refreshing. I was there this march and went for some takeout. The order was taking a bit long so I got into conversation with this guy wearing an apron who was sitting on a plastic chair at the back. I joked with him that he must be the 'boss chef' as others were working while he was relaxing. I asked him if the butter chicken was the same or had changed with time. He told me that he had been working there for 30 years and people came from all over for their butter chicken. I told him that I have been getting the butter chicken since they were packing it in baked clay containers. He said it was the same and when we got home it was exactly as I remember it since my childhood. We talked a bit more, his name is Raj Kumar and he asked me to say hello to you. I told him will do whenever I come across you in a forum.
  4. That is because restaurants ( 99%) make ' basic' chicken and lamb curries then 'doctor' them to produce diferent dishes on the menu. For Vindaloo they will heat the curry in a pan with some cubed fried potaoes, cayenne powder, garam masalla and some vinegar. Some restaurants will even add a drop of red food color.
  5. BEAUTIFUL ! I can almost taste it.
  6. I have had great sucess with the following simple recipe 1 cup Carnation Milk Powder 1 cup Bisquick 1/8th cup vegetable oil 1/3rd cup water Mix and knead well. Form into 16 balls. Deepfry medium hot oil till golden. Soak in syrup. Tips. 1 Quantity of water varies with season ( summer, winter) and humidity. You want a nice soft but firm dough but not too soft. 2 use fresh ( virgin) oil for best results. I have had the gulab jamuns fall apart when I used old oil.
  7. Woods, If you like ch. Chettinad, you will also like Syrian Lamb. Pretty similar flavors with the addition of slices of coconut. Might as well ask him the recipe for that too.
  8. How did it turn out? Chettinad, is a region in Southern India and the cuisine, in general, is kind of fiery and hot. The people who live here are known as ' Chettiars', they were the rich 'noblemen/ landlords' of the area and obviously ate well. Food from the area was generally better( richer & spicier) and came to be known as Chettinad cuisine. It is somewhat the haute cuisine of Soth India and you will find numerous restaurants listing their speciality as Chettinad Cuisine or calling themself a Chettinad Restaurant like restaurants in the north touting ' mughlai cuisine'. So, there are more than one version of chicken from the area and technically all can be termed Chettinad. If your version is not similar to what you ate just ask Vinod ( chef/owner Indique) for the recipe they use, I am sure he would share.
  9. Puris are generally wholewheat and Bhaturae usually white flour.
  10. KitchenAid is an excellent machine and you can get some wonderful attatchments. That said, if you do a lot of Indian cooking, consider also the Sumeet Asia Kitchen Machine $ 165 including shipping. Includes numerous attatchments for making dough and grinding spices etc. Google for details.
  11. BBhasin

    Eating in Pune

    Very nice and thanks for the tips. I am visting Pune for acouple of days next week and my friends are going to be amazed at my knowledge about the local dining scene. Thanks, maybe I shall bump into you somewhere eating your 'tiffin'. bhasin
  12. Alergic to nuts? Also Biryanis may have raisins, the black ones are fine however those wonderful 'Golden Raisins' have been treated with chemicals to preserve colour and you may be reacting to that. So I was told by a patron in a similar situation like yours and we switched to the black ones. Tell the restaurant to do the biryani without the nuts and raisins, perhaps that will help. But a biryani without those nuts and raisins.................
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