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  1. Does anyone know of cookbooks that cover the cooking of the Indian diaspora? I'm researching some stories on Indian cookbooks, and I thought this would be an interesting angle. The few such cookbooks I've seen are fascinating - familiar Indian recipes, but with differences in ingredients and influences that reflect the histories of these communities. I guess many of these cookbooks are conscious attempts to commemorate these communities, so they all filled with anecdotes and nostalgia that make them really interesting, and often moving, reading. I know the classic South African Indian 'bible'
  2. Hi all, we are having a huge dinner tomorrow night and I am stuck in a rut about what sort of salad to serve. The dinner menu has all sorts of fish, chicken and vegetarian recipes, all Indian. I normally do two salads, one with yogurt ( a raita of sorts) and one with onions (with vinegar and red food color )... I would like to do something different tomorrow night. Any suggestions? Maybe somehting with potatoe croutons and toasted sesame seeds Okay, I need to feed.. will be back in a few
  3. I ate Mirchi Kaa Saalan (chilies in a curry sauce) today. Do you know it? Make it? Is it made at a restaurant near you?
  4. Does anyone ever make them? Eat them? How do you make them? Do you add nuts and fruits to them? Saffron and or Kewra? PS: Kewra is screwpine essence.
  5. I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
  6. Pilafs (Pulao) - These rice dishes are synonymous with Indian cooking. Do you have a favorite kind? How do you make yours? WHat do you look for in a pilaf?
  7. I have come back after eating Alfonsos in Bombay.... Wow... they were perfect... and now I feel like I will be without mangoes for another year... till I am back in India. I never waste my time anymore looking for mangoes. Have tried many times. The mangoes are not even close to all those I grew up eating. What do I do... I have given up. Shall I be trying any? Where does one get them? How are they?
  8. In a review of Empire (found here: clickety), cabrales was served seven-spiced salmon wrapped in betel leaves. I asked if the betel, although cooked, stained the mouth to which she replied it had not and asked about betel. I said: "But I think there are two kinds of betel plants, very similiar. One is chewed as a stimulant, often with the nut. The other is used to wrap spiced ground meats. I remember it also as staining but I could be wrong." As part of a further exchange I said: "Betel leaves are common in Southeast Asian cuisines, including Vietnamese. I don't think they are used as much in
  9. Where does one go to eat a good Indian meal at lunch time. What does one order? How does it affect the workday? Any different from the many other options one has?
  10. Last week, I went to six Michelin three-star restaurants in Paris. Three star chefs have incorporated various degrees of influences from other cuisines into their kitchens. Japanese cuisine’s influence on French haute cuisine has been noted and documented over the years. Visual as well as textural elements of Japanese cuisine were extensively at display at Guy Savoy. What was surprising (to me), however, was the extent to which Indian spices have proliferated the kitchens at these temples of French haute cuisine. I can not claim authoritatively that the spices are Indian in origin. The maitre
  11. Okay, I admit it, I just can't convince myself to like Indian desserts. At least, not based on the ones I've tried. I recently ordered a bunch of stuff from Surati Farsan Mart in California (which is temporarily closed on account of a kitchen fire, details at http://www.suratifarsan.com ) and I found most of it to be painfully cloying and one-dimensional. These are supposed to be some of the best Indian sweets around, though I suppose there must be better ones in India. So, what's the deal? Have I just not been exposed to good Indian desserts? Will somebody educate me a bit here?
  12. So does anyone know of good beef dishes they have eaten at restaurants from the sub-continent? Where did you get them? How were they?
  13. How does the fact that Indian cooking in homes is largely vegetarian affect the restaurants serving Indian food? What effect does it have on the sales in a restaurant? Do people go to them primarily to eat meats and sate their cravings thereof? Any thoughts?
  14. Where can I go to get indian products and the like. I am curious as to what I would find at one of these stores. I am also showing my Indian buddy around town for a month and he inquired about this. Thanks for the help! Ben
  15. Suvir, I was wondering what the status of your book is? I have read a few references to it in some of the threads. I would certainly buy such a book when it comes out. Thanks! Ben
  16. Kashmiri Cuisine Kashmir is in the north west of India. It is mantled in the venerated Himalayas. When Indians think of beauty, Kashmir is one of the first thoughts. The food in Kashmir is a mixture of Indian, Iranian & middle eastern styles. This fusion gave rise to the traditional "Wazawan" style of cooking which is cooked in a lot of spices. The aroma that arises from the food is highly sensuous and very woody and symbolizes the true essence of Kashmir. The population comprises mainly of Moslems or "Brahmins" or "Kashmiri pundits" who also eat meats but surprisingly do not include onion
  17. An Indian buddy of mine from Kansas City will be in town for the next month and he has been starved of good Indian Cooking for the last few years. Which places do you view to be the most authentic Indian food in Seattle/Eastside? I understand that Raga is good, and have been to Ceaders numerous times. Thoughts? Thanks, Ben p.s. he is hindu and is thusly vegetarian so good meatless dishes are a plus.
  18. As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, bu
  19. Last night at The Brick Lane Curry House in NYC, I had a vindaloo which was excellent but didn’t contain potatoes. I asked the owner about this and he said that the inclusion of potatoes is inauthentic and due to a mistaken etymology, vind – aloo, the last part meaning potato. According to him the correct etymology is vin – daloo, the first part meaning vinegar and the second pork. Comments?
  20. What does the term "cook" mean across cultures? Is it imply the subjection of foods to heat or fire? Or does it have other meanings as well in other cultures? What is it's unique form in Indian cooking?
  21. eGullet UK is having a huge (21 people) get-together at the Tayyab restaurant in London next week. This is actually a Pakistani restaurant, and doesn't serve wine (whether for religious or commercial reasons I don't know). Tony Finch, who has organised the event, suggests we all bring our own wine, and has recommended Shiraz as a good match for this type of food. The problem is that now everyone will bring Shiraz and that's likely to be boring. So I'd like an alternative suggestion or two. I have to admit that I generally drink (Indian) beer at Indian restaurants, and I can't think of a classi
  22. My favorite mutton dish is Burra Kabab. Proabably because my dad used to like it so much. He is a red meat kind of guy. I do not have a good recipe for this though. And I would not even know which parts work best. Any ideas? Have a lot of people had this dish? Seems kind of scarce around here and scarcer still is a good rendition of this classic dish from north western province in Pakistan. Another related mutton dish is mutton roasted on hot stones (marble ??) that is, I think, native of the Sindh province. Lightly seasoned. Very very good. vivin.
  23. Do you taste as you cook? Is the tradition of not tasting foods as you cook them just a part of Indian myth today? If you do not taste as you cook, how do you make sure your food is perfectly cooked and spiced? Is there a reason why you do or do not taste food as you cook?
  24. any ideas on how to make it? fresh coconut? what is it ususally served along with? what purpose to chutney's serve? calm down spicy foods? mike
  25. How do you rate them? Are there winning items available through them? How do you rate their chutneys? The store-brand that is. Do you buy their packaged foods?
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