Jump to content
Gourmet India


Popular Content

Showing most liked content since 04/22/17 in all areas

  1. 2 points
    Absolutely loved this article Suresh ji.so agree ,that we are a long way away in terms of presentation and flavour experimentation.When I was in India,I was tired and literally cried with the thought of same flavour every.single.day ; every .single.meal . When the chinese & the japanese could adapt our curry to their palate ,why can't we do that the same. why can't we take a risk and try fusing our flavours,after all our cuisine is so varied due to the influence of different rules/rulers:mughals,persian,iranian,portuguese,oh even africana influence......it's endless really. I recently watched a clip of a young restaurant owner,in NYC trying to experiment b/t Indian and mexican food,she is half mexican BTW. Fusion should be the new spice in Indian food industry. And,our chefs can definitely try to present our food more elegantly .we had the thali style,tiffin style ,then came the sauces being served in froths [ whihc was ugly and really unpalatable].Gone are the days ,when we made one pot dishes and served in one big blob.these days people want something different ,something more appealing to their eyes,maybe a pleasurable experience to all the senses. Pricing;- I think we are very traumatised by the nearly crumbling British Raj ,which has left us with deep Scars.Our parents nd grandparents,possibly great grandparents, believed that spending on an experience is a waste of our hard earned money.truly so. Times are changing,and we do see Indians dining out purely for an experience.That kind of experience dining could be a high end dining.but Sharing and offering 2 for 1 price should be allowed too.After all these customers tend come back again and again,whihc is a boost to ones business either ways. I really hope,with the kind of cuisine as ours ,our chefs become more creative .I think ,this is the only industry where one needs jsut the right blend of creativity and a scientific approach.
  2. 2 points
    Our food has to adapt to modern times if we are to become one of the top cuisines in the World, while being honest to its legacy and roots.
  3. 1 point
    Came across this beautiful video featuring Shangri-La Hotel, Bengaluru .With our own @Suresh Hinduja featured in it. Caprese, Shangri-La Hotel, Bengaluru, hosted by renowned food critic and author of the Times Food Guide Suresh Hinduja.
  4. 1 point
    I've been learning a bit lately about some of the courtly foods of Awadh. I have to say, I'm humbled by the sheer extravagance of some of the dishes. For instance, as a method of scenting their flesh some of the royal chickens were fed pineapples, perfumes, saffron, jasmine and pomegranate. Wow. Puts Kobe beef to shame! I have a bit of a puzzle, though, and I'm wondering if anybody hereabouts might have some insights. One of the staple masalas, lazzat-e-taam, blends around 25 ingredients (including sandalwood powder and rose petals). Two, however, are mysteries to me: jarakush and baobeer. Any thoughts? I don't expect them to be available to me here in Portland, Oregon but I remain curious. --jim
  5. 1 point
    Hi, I need a chef consultant for an existing restaurant. It's a café format, currently serving, American, Italian and continental. Need to ramp up the authenticity of the food and also introduce some drinks to go with the meals. Its located in a very prominent locality in Pune and gets less foot fall only due to the lack of better food.
  6. 1 point
    Ok, so what else is there to see in Agra other than the grand ole Taj Mahal the biggest monument ever built for love ahh! Lets share our tips on one of the modern wonders of the world.............. I was quite shocked that you can walk round Agra and not even get a glimpse of where it is until you get through the gate, especially when all my life I had a mental picture of leafy green avenues leading up to it!! We visited there in Oct 05 and went to the Taj to see the sunrise over it. It was really nice to get up before the sun so it was still nice and cool and even managed to beat the crowds and get some nice pics. Then back to the Shanti Lodge to have breakfast and admire it from their roof top. In the afternoon we drove to the other side of the river and got some equally spectacular pics of the back view. What are your thoughts on the best time of day to go visit and and why? Has anyone been to visit on one of the moonlight openings? Whilst I enjoyed the place and it was a beautiful sight to see I can't say I would rush back, has anyone here made repeated visits? Entry cost was RS 500 for non-indians, which even includes a 500ml bottle of water - Is this still the same? Oh and no tripods allowed! SB
  7. 1 point
    Wow... it's my favourite. Me and my family love it. I belong to Bihar and being Bihari it is of our most loved food.
  8. 1 point
    Sattu Paratha is a yummy, tangy paratha that will tantalize your taste buds. Bihari Sattu ka Paratha is an Indian bread stuffed with spiced sattu mixture.
  9. 1 point
    Hi Friends. I have just joined the forum and I am very exited about it. I am sure that, I will make lots of new friend over here and enjoy this forum as well.
  10. 1 point
  11. 1 point
    Khichdi kebabs or rice and lentil patties made with leftover khichdi is an amazing dish, so flavourful and tasty. Tasty tikkis made with mashed khichuri, spices and gram flour is so nutritious.
  12. 1 point
  13. 1 point
    Grasshopper : Restaurant Review Rating : 3 stars out of 5 (Good) Visited in October 2015 Bangalore, India Grasshopper restaurant in Bangalore has been doing for fourteen years what no other restaurant in Bangalore has dared to do - present a degustation meal with no a la carte choices. Chef Himanshu Dhimri and his wife Sonali Dhimri operate their restaurant in a farmhouse-like property in a peripheral part of Bangalore better known for its proximity to the zoo, and in an area that is yet to show good urban development (even the busiest parts of central Bangalore are barbarian miles away from real civic development). My dining companion was Mr.Suresh Hinduja - restaurant critic of The Times of India - and the most sought-after restaurant personality in the state at the time of writing. We opted for a long leisurely multi-course degustation offering the very best that Grasshopper could offer. Grasshopper does not do lunch on weekdays which is why our weekday event was illuminated by night. When is the last time you have heard your fellow diner shrieking with pleasure? If you leave out the last two words , I did on this night when a young lady next to our table climaxed her vocal cords not courtesy the chef, not due to her co-diners , and certainly not as a reaction to the waiters (this place does not have topless service staff anyway) but because the friendly restaurant dog leapt onto her lap. I am not an admirer of chicken liver pate , but Chef Dhimri had accomplished a texturally faultless pate excellently cut by caramelized onion and tart scintillas of capers - it was a beautiful opening example of flavour calibration, and an auspicious start to our meal (the dog instinctively knew that it should leave us alone). Thin slivers of asparagus yielded very easily to the bite - just like the versions tasted two weeks ago in Caperberry - but neither these nor Caperberry's had that crucial dimension of extra thickness that can really bring out the tres tender slightly crunchy totally wonderful soul of asparagus. Even more fetching would have the been the feat of contrasting it with something that would intensify the vegetable's fresh essence - like how Flower Drum does by pairing asparagus with superb pearl meat ,but here there was no such value-enhancing companion. I was surprised that Chef Dhimri could condescend to present us with a crostini for the next course - sure it was a moreish morsel with chopped zucchini, basil pesto and feta but this , eventually, is bar food which has no business being in an ambitious fine-dining establishment. From aeons , Grasshopper has been presenting beetroot with blue cheese - and this de rigueur dish was also given to us. Pinenuts are added for crunch , and the overall flavour blend is interesting without being memorable - I was mainly interested in seeing whether the beetroot had remarkable flavour, which it did not have. Disappointment intensified with a prettily composed diagonal lay-out of salad. Its elegant esthetics were not matched by underwhelming contrasts of grapefruit, lettuce, nuts and a tart dressing. Two plump prawns - looking palely gorgeous - had ginger, seasame and seaweed plainly evident on the tasting as per the chef's intention but unwittingly the prawns' intrinsic taste did not manifest. This long procession of average flavours had begun to take its toll on my peace of mind. We sat in the verandah , overlooking the pebble-strewn courtyard which has tables of stone. Irrespective of the seating domains, all the tables are admirably spaced widely apart. The very limited wine menu cries out for more variety , and charging only Rs.300 (US$ 7) as corkage fee for bottles procured from outside is not the most elegant of solutions. A reasonable Rs.3000 is billed for a seven course meal. Suresh Hinduja Esquire I don't think Grasshopper understands how pliable and satisfying a German lass has the potential to be. The pork with pickled cabbage it presented had cuts of fat amalgated with inadequately tenderized meat . Sea bass was dressed up as an appetizing voluptuous hunk of white fish bathed in a tart sauce. I see now that in restaurant after fine-dining restaurant - in NZ, Australia and India experienced over the last four years - a major chunk of chefs present fish which is admirably soft with an odour that is very safely non-offensive but very few of these gentlemen know how to channel the fish and manage the supply chain in such a way that the taste's redolence satisfies a true fish-lover. The one here had everything going for it except deep flavour and a smartly roasted exterior - two crucial qualities the absence of which semi-sunk this sea bass which Mr.Hinduja informed me was likely farmed near Vizag (overseas seabass tasted in JW Marriot's Alba was not impressive either). Mr.Hinduja was greatly impressed by the lamb which he felt to the best version he'd tasted in the entire country. Superbly slow-cooked with a slickly roasted exterior, it displayed a beautiful disclipine in texture right throught the entire thickness and for all its manicured sculpted beauty, this tournedo would have been a complete tour de force, were it not for its slightly dry interior. Chunks of potato on the same plate lacked the pillowy softness that fine-dining restaurants are expected to engineer. Service was just about par for the course but it could easily be more polished and charming, apart from doing more to ensure the kind of vigilance that redeems world-class establishments. Keeping service staff of that caliber will easily drive up the bill but I am sure that the extra bucks will not matter to the kind of people who come to Grasshopper expecting it to be a destination restaurant (there is a very low likelihood of diners accidentally finding themselves in this remote place). Desserts totally atoned. Their excellent panacotta had soft body - with cool creamy notes of exquisite espresso. Discs of chocolate ganache were terrific - their silky melting sophisticated richness recalling an intimate encounter with a curvaceous supermodel. This was cleverly paired with mustard ice cream that would have benefitted from slipping one notch lower in sweetness, but that is strictly a minor crib only. I admire the audacity of Mr.Himanshu Dhimri and Mrs.Sonali Dhimri but yes, there is certainly space for this restaurant to evolve. This 10 course Grasshopper meal came at the end of a month-long India trip that included dining experiences in Orient Express and Indian Accent in Delhi, Zodiac Grill and Masala Library in Mumbai, Caperberry and Dum Phukt Jolly Nabobs in Bangalore. It was a succession of dining experiences that sometimes made me collapse with the exertion of it all, with my ability to remain standing not exactly helped by the fact that the pocket had become much lighter. Sadly, in none of these restaurants did I come across an auteuristic signature that I could deeply admire. I realized as I did in my whirwhind coverage of Sydney's and Melbourne's elite restaurants, that in fleeting trips like this , reaching restaurant nirvana is often a throw of dice. Sometimes you come away with experiences that dreams are made of, but on both of the above journeys I mentioned, I have been left with a mixed bag that one is not entirely persuaded to lug along the lanes of memory. UPNWORLD
  14. 1 point
    Palak Chana Dal with lentils and spinach is a healthy, thick and satisfying dal. The hearty and comforting spinach lentils is simple fare, easy to prepare and best served over Basmati rice.
  15. 1 point
    In Mughlai food the popularity of Quorma has pushed Kalia(spelt as Qualia too) in to the back ground. Same is true for Kashmiri food. Marketing of Gustaba & Rista over excellent Naina Qualia. In my opinion Kalias have much more varieties and the flavouring is more subtle. Addition of pureed vegitables and in some preparations nuts like Pista give Kalias a distinct taste. Any comments?
  16. 1 point
    Hot on the heels of his successful Farzi café launch Zorawar Kalra is back again with his clever, modern interpretation of Maharaja Ranjit Singh's robust, earthy cuisine from the Land of the five rivers- Punjab. In the comfort of a trendy, fine dining space, you can sample, tuck in or gorge on curated dishes that celebrate the culinary richness and diversity of this fertile, hospitable part of the country. His menu appeals to the well traveled, global Indian with a taste for the authentic and an eye for the stylish and original.Incorporating secret family recipes from Punjab, tried and tested Dhaba specialties and world class presentation Kalra uses his skill and discerning palate to create a dining experience in the city that is quite unique.Credited as the entrepreneur who made Indian cuisine cool again with his impressive award winning portfolio of restaurants across cities, he brings you Made In Punjab a fine eatery that will add a whole new exciting dimension to Bangalore's eclectic dining scene. To pique your interest and tease your palate some of the dishes on the menu include maa ki dal, changa burger,LOL tikki, luxury bc..!! (butter chicken), nalli hard kaur, barnala town fish curry, goushalla di kulfi…..and....plenty. Plus a microbrewery and fabulous cocktails .
  17. 1 point
  18. 1 point
    Use a small quantity of Sandalwood.
  19. 1 point
    if ypu make of rice, the idlis come out very soft. Use the rice meant for idli and dosa .The rice is three cups and urad dal is one cup.
  20. 1 point
    Hello All, I came across this wonderful forum while searching for the Awadhi cuisine a couple of days back. I think to identify 'Baobaer' in the 'Lazzat-e-Taam' recipe, we can take the help of any experienced Unani Hakeem or Ayurvedic Vaid. It may be more easy and fruitful if s/he is from Lucknow. I live in Hyderabad. I will try to get info from some Hakeem here in Hyderabad. It would be great if any forum member from Lucknow gives it a try!! Best regards.
  21. 1 point
    Here's one more. Jalapeño de-seeded and stuffed with Jalapeño Jack Cheese and wrapped in bacon. Slow grilled in foil and then browned:  
  22. 1 point
    any "thrill" advts?
  23. 1 point
    Before Kwality had hogged the icecream scene there was this brand called Magnolia in Kolkata. I can't recall exactly when it faded out but in our school days it was the brand of choice. In those days there were not many good brands.Most were small local manufactures and we seldom bought their produce. The better among these was a brand called Jolly Chap. There were even local brands called Megnolia and Mangolia to fool unsuspecting customers. Magnolia icecreams were good or rather damn good. I have heard experts talking of fat content, air content and so on on the subject of ice cream, a subject that I don't know anything about. But Magnolia icecreams were wholesome, had the taste of rich dairy milk and that mattered. They even had a fashionable restaurant in those days at a prime location in Park street.
  24. 1 point
    Oh good old Mags on Park Street! How can anyone remotely connnected with Kolkota ever forget the delicious ice creams and shakes served at Magnolias. Also Trincas across from it with the hi tea and music and dance floor where we watched couples dance to the latest music! We giggling college girls tried to make the cold coffee last for hours! The charming singers were called crooners and we made sure to save our pocket money for the special ones.
  25. 1 point
    Now use your imagination to visualize Keshto doing it or Johhny Walker.
  26. 1 point
    Oh really! So Magnolia restaurant still exists! I had ever gone to Trincas for dinner. High tea used to be a grand thing at Trincas. Skyroom was another great restaurant in Park street.
  27. 1 point
    I remember Magnolia ice cream well Joyti da, eventhough it was so long ago. My favourite was the little cubes of ice cream covered in chocolate. My brother who is currently in Kolkata had lunch at Magnolia's restaraunt just a few days ago, which I don't think has anything to do with the Ice cream manufacturer you refer to, said it was good, as was his dinner at Trincas.
  28. 1 point
    Although Old Monk had been my favourite or rather my only choice for decades but off late I find that the quality is no longer consistent as it used to be. Because as you said that it is an institution its demand is extremely high. I think that the demand has taken a toll on quality control.
  29. 1 point
    hehehehe....sizzler used to serve all these? To a traditionalist, this is .....welll ....NEW (S).!!
  30. 1 point
    I have made a pizza tray bracket using flat aluminium bar. With this bracket, the pizza pan can be lowered into the tandoor and then the convention heat will cook the pizza from the top.
  31. 1 point
    One of the unique features of the mid level eateries of Kolkata was the “Cabins”. Basically these were cubicles along the wall with curtains or swing doors. Some four or five people could sit at a table in these cabins. During the evenings families dined in these and also those would like to have their tipple in privacy would choose these, New Cathay in Esplanade was one such. On the days when the horse races took place you could find great scholars of numerology, astrology, equestrian biology and all such sorts pouring over sacred literature & frantically doing a series of extremely complicated mathematical calculations. In the evening you found the same people most of them drinking to get over some financial misfortune and a very few drinking to celebrate the gains. During the slack hours of the afternoon courting couples mostly students would enter the scene. The waiter would lead them to a cabin & take the princely order of two cups of tea & a plate of finger chips(French fries were unknown in those days) After some time of delicious intimacy if by any chance you happened to look at the curtain you found a pair of feet under it. And if you didn’t have the chance & the tea was getting too cold or he was too tired waiting on his feet for you to see it, the waiter would transmit a signal via a very discreet cough. He would deliver the stuff & get away & won’t come back to show his feet for a long time, probably would doze off to a slumber induced by the monotonous sound emitted by the antique ceiling fan. Basanta Cabin near the Hedua on the Cornwallis street was known for the congenial atmosphere provided by the kind & friendly owner. He had over the years seen some great romances blooming there & attended many a marriages that followed the courtships at his establishment. The cutlets were good and the tea was very good.
  32. 1 point
    Oh yes VM and the Maidan ! College students like me ( Loreto House) took off for a feast of "puchkas" and "Jhal Moori" ----never tasted any like that ever again ----maybe the teenage taste buds contributed also! And the feast was so light on the pockets ! Nighat (nsk)
  33. 1 point
    Oh, this is just lovely ! I can't tell you how much I enjoy these little peaks into the past. So romantic. Thank you v much.
  34. 1 point
    Thanks for sharing the front-page of the forum from old times. Curious to know: When was GI started exactly ? Who were the first few members when it started ?
  35. 1 point
    The context and subliminal messages within this ad set me to thinking ---- not that my thoughts have any definitive value, but as someone of the 60s generation, I belong to an epoch of change and have paid my dues & more, so may have earned the right to comment along with 1.3 billion others!! Virginia Slims cigarettes created the line "You've come a long way, baby". In a very positive development, this phrase was elevated by feminists & others beyond its function of selling tobacco to young women to affirming the gains made by women towards asserting their rightful role in society against deliberate or unconscious barriers. In India, modernization has been a mixed bag. We have women participating as Reserve Bank Deputy Governors, executives, military & administrative officers, scientists & workers in every sector. However, compared to the 60s & 70s, to someone who has not been in India for the past 2 decades, it SEEMS that the cinema & advertising industries have been very aggressive in selling women as sex objects to be vicariously leered at by the masses. The women in the business happily lend themselves to this process,e.g. Bipasha Basu, someone named Kapoor who is friends with someone named Saif (??) & says she is fond of whoever buys her jewels & diamonds, and creatures like her that unashamedly put their bodies on sale in public. [Why on earth, I wonder, do we as a society prosecute bar ladies and massage parlor employees, who invariably come from poor backgrounds, put in exhausting hours & earn a pittance? Why dishonor them and shower adulation on the rich engaged in same business but who are considerably more successful?] Anyway, the model in the SLAB TEST harked back to a society with sharply different public mores. This is not mere hypocrisy, but people genuinely would have been deeply upset in those decades to imagine their daughters or sisters displaying their bodies in a gruesome, vulgar manner in order to win notoriety & wealth. [You may accuse me of unilaterally imposing a masculine ownership over women, and I will admit to many errors about issues I do not understand in the continuously changing discourse of feminism. OTOH, I DO UNDERSTAND IN EXTREMELY NUANCED WAYS, the nature and history of mores in Indian thought & culture. This has NEVER NEVER NEVER been explored in even the slightest detail by either Western scholars [I REPEAT, for emphasis] or their Indian fellow travelers & bootlickers! ] Returning to the model, she is posed with a microscope, expressing a generational wish and desire to see young women become intellectual leaders, intellectual stars, not feather-headed IPL owners jiggling up and down like fools and without any doubt, the fronts for powerful men. Additionally, the young lady is well-dressed and exudes a type of non-sectarian, non-denominational, Pan-Indian beauty, grace, charm and innocence. Note too, that the ad agency did not choose a LIGHT-SKINNED woman. They were happy to go with someone with FRIZZY hair, WITHOUT POUTY-RICH-SPOILT-GIRL LIPS or AFFECTED FEATURES. All in all, the ad agency had the liberty of choosing among human beings,and not just from a group of creatures that represent the worst of Indian womanhood. What these women cater to MOST EXPLICITLY represents the worst of Indian manhood. The more one evokes the darker and rotten elements within oneself or within a society, the stronger do these grow, and crowd out the auspicious aspects that anyway are extremely feeble. We can see how Zia ul-Haq's inciting hatred, darkness and anger has had terrible consequences for a subcontinent, and even the world. Likewise, what is fed to our spirits through our eyes, ears, senses have a disproportionate effect on our beings: we are pash-u because we PASH i.e. are obligately bound to the sensorium and its perception at each level of the senses. l
  36. 1 point
    you seem to have started something significant here, Chetan. I would suggest you think about splitting it up into several tables, such as spices, herbs, pulses, vegetables, nuts, condiments, etc. I would suggest one or two entries be looked at again, but that's for another day for me. It might be rewarding to be able to include pics of some of the more unusual items, or even all of them?? Well done cheers Waaza
  37. 1 point
    Three helpings! What an absolute compliment to your cooking, Jyotida's giving birth to this version of the biryani and sharing it with us, and the original chef! From a master chef who is daily handling a lot of food, it is not easy to build up a good appetite or interest in meals, especially rich food; and especially after working the hot stoves. I used to work the pao station in a take-out Lao-Thai place, and in several other food service establishments, and eating anything rich after work felt like quite a burden. I also have seen in NYC, an very wonderful old Pakistani master cook come out after doing his curries etc. for the evening rush, and then just help himself to a tandoori roti and some salad for his own lunch, day after day. In this context perhaps, although I am just guessing, the 3 helpings is a huge compliment!
  38. 1 point
    Yes - we need enlightment
  39. 1 point
    I have seen many different recipes (and spellings ) for qualia, so it is confusing to me, though the same can be said for bhaji/bujia and salan. To me, qualia is something like a korma, but not cooked for a long time and with less dairy products, ideal for fish/shellfish. Please enlighten me/us? cheers Waaza
  40. 1 point
    Agra Fort (the Red Fort) is another major site in Agra, but for me the "don't miss" place is Fatehpur Sikri, which is about 35 km from Agra. It's a fascinating and evocative "ghost town" - the former capital of the Mughal Empire before it was moved to Delhi. The carved, red sandstone architecure is wonderful! I have one picture posted in the architecture section of the photo galleries, but that one image hardly does justice to the place. I highly recommend it. Akbar's Tomb, which is not far from Agra is also worth a visit.
  41. 0 points
    I do not see Lazzat e Taam on that page, on Amazon.
  42. 0 points
    What's a nice Oregonian Chef like yourself doing trying to figure out the mysteries of Avadh cuisine. Seriously, I commend you for raising a question that may have escaped many a die hard Indian culinarian/chef. The great God of Cyberia - Google doesnt cough up anything either. An easier option would be for me to take a trip to Lucknow which I have been wanting to do for a long time, but that may be a few months away. Give me some time to figure this one out.