Food in India changes every 100 miles! Discuss Indian cuisine, the range varies from curry vegetable, sambar, masala dosa in the south to mutton rogan josh, tandoori chicken, chicken biryani and the delicious combination of tandoori roti and butter chicken of the north. Learn what is chutney, discuss the numerous methods of cooking Indian dishes & share classic recipes for Indian 'curries'
Mithai - Indian sweets are defined by the classic burfi (kaju burfi, coconut burfi & badam burfis), gulab jamoon and the rasgulla to name a few. Learn more about the cooking methods, request or publish recipes and understand what it takes to master the Indian sweets.
If someone searching for special food for their restaurants then you can taste the foods of WelcomHeritage Windsor Lodge and can get idea from there.Specially the tandoori food items. They have many varieties and multi cuisines foods. They are tempting and tasty as well.
Hi guys ,
I went into nostalgia when my grandpa used to make Mogra sharbet during summer season , and I stumbled upon this blog .
Can someone help me with the recipe as wanted my kids to taste the same ?
The review I was awaiting from aeons has finally arrived !!!
Indian Accent opens its New York branch and gets the treatment by Pete Wells : restaurant critic of New York Times.
And what larks it brings! Good ol' Pete bhaiyya of NYT skewers the Dilliwala persistent over-keen salesmanship for his appetizer lines
"The emails from New Delhi began last spring." - he starts!
' "Dear and Most Revered Mr.Pete" one began' - that's the line from the third para (ROFLOL whole squared !!! : small wonder they didn't proceed to call him St.Peter !) . In the previous para, he says " a new mail arrived every few months".. reminding him of the "Greatest Indian Restaurant In The World".
Manish Mehrotra & Co. showed have known that St.Peter (for all of NYT's Hillary kow-towing) would have plastered such solicitousness prominently in his write-up. Khair, koi baat nahi ! The good news is that Mehrotra gets 2 stars from NYT ( a rating I find reasonable to understand though I have tried only the Delhi joint , not the NY one) and that is no easy achievement given that four stars is the absolute maximum, and a "Good" rating itself starts with 1 star , while there are 3 separate unstarred levels of Fair, Satisfactory and Poor.
Mehrotra needs comparison to nobody and I feel he can ascend greater heights if he pushes himself relentlessly , but if one does consider the NYT yardstick for now , Indian Accent NY can gloat that it occupies the same 2 star pedestal as the formerly haloed "Per Se" which NYT smashed down this year from its glittering Four star status (and it is a measure of NYT's honourable clout in restaurant reviewing that Thomas Keller apologized to his patrons, instead of protesting).
Wells' Indian Accent review was briefer that I expected though he covers a fair amount of ground. He concedes that Indian Accent is a "young restaurant,,learning to transplant..." and that gives me hope that Mehrotra can shoot even higher on the rating scale provided he does not get distracted by money and accolades.
Here's hoping for more of Manish Mehrotra's ilk.
Now for some band baaja of my own !
Pic from archives : Top Chef Manish Mehrotra with UPN , in Indian Accent, last year.
Insert other media
Certainly going to check out this joint when in town. But Sureshji (trust you're doing swimming well) you should have given your gyaan to Zorawar apropos the video! Video , aside from misadvised shots of violin playing and unconvincing food circus, does not tell me much about the restaurant