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Curry?


JennyUptown
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Our own Monica Bhide has the lede story in the Washington Post food section this week. A big round of applause for

The Curry Question: Ask an Indian cook how to make chicken curry. You won't get the same answer twice.

Congrats!

Liz Johnson

Professional:

Food Editor, The Journal News and LoHud.com

Westchester, Rockland and Putnam: The Lower Hudson Valley.

Small Bites, a LoHud culinary blog

Personal:

Sour Cherry Farm.

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Great article. Congratulations. I loved the thing about the ham. :laugh:

I have to say that while I love Indian food, I was never inspired to get into cooking it until I wound up at eGullet and started reading Monica's writing.

Linda LaRose aka "fifi"

"Having spent most of my life searching for truth in the excitement of science, I am now in search of the perfectly seared foie gras without any sweet glop." Linda LaRose

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Great article. Congratulations. I loved the thing about the ham.  :laugh:

I have to say that while I love Indian food, I was never inspired to get into cooking it until I wound up at eGullet and started reading Monica's writing.

Many many thanks.. yes the ham story is one of my all time favorites.

Monica Bhide

A Life of Spice

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I understand that you are in Richmond, VA. I am sure there are quite a few Indian grocery stores there. It should not be a problem finding the ingredients.

Also there is an active thread in the India forum on buying Indian spices online. You may check that also.

a lovely article and the analogy to bbq was fitting! i only wish that i had access to all the  ingredients for these curries.

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Congratulations, Monica!

For those who do not see the print edition, it's the lead story with numerous photos - very cool.

And it's an excellent article. I have a feeling many people in the DC area are going to be making various versions of chicken curry this week. :smile:

All of us are benefiting from Monica's transition to a career as a food writer!

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Wow!!!!!!!

Incredible placement and an incredible story. The Washington Post has been great to eGullet and Monica is its new star. Excellent.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

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There's also a thread about it on the DC etc. board.

moderator's note:

These threads have been merged here. The DC thread no longer exists. A note has been posted in the DC forum alerting members to this thread.

Note to Fat Guy: you can be very proud of your "children."

Edited to add: I've asked on the India and Indian Cuisine board for others to continue posting their recipes and stories. I can't wait to read them, AND to cook. :biggrin:

Edited by Bux (log)
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You are on your way, Monica! But then who doubted it? Not me! :biggrin:

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I saw the article even before i brought the newspaper in this AM.

WooHoo!

The one from NW (?) India with the yoghurt looked quite interesting.

If someone writes a book about restaurants and nobody reads it, will it produce a 10 page thread?

Joe W

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Congrats again Monica on a great article. It's a great topic, and it's refreshing to see a creative approach taken where some writers would just offer a basic overview of a dish and call it a day.

And anyone who calls random strangers out of the phone book in the name of food reportage gets extra gold stars in my book!!!

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I have to say that while I love Indian food, I was never inspired to get into cooking it until I wound up at eGullet and started reading Monica's writing.

Same here (thanks, Monica).

The article is very, very nice work. We're all proud of you.

Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory

Eat more chicken skin.

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I like the idea of calling people randomly in the phonebook for recipes. I'll have to do that.

"Hello, Mrs Sarducci? Al Dente here. Can I have your Marinara recipe?"

:raz:

peak performance is predicated on proper pan preparation...

-- A.B.

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Congratulations, Monica.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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