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Found 122 results

  1. Constructing an oil drum tandoor is no easy task , but Gwen Nathan went about this meticulous task and in his own words below the construction of a Tandoor oven from the drawing board to cooking some really delicious chicken. This tandoor oven makse use of an Oil drum for construction. I really love cooking and cooking outdoors over wood or charcoal adds the ingredient missing from the electric cooker in the house. I've worked out that replacing take away meals with food cooked at home - even on an exotic outdoors device - should pay for any wildly extravagant construction costs. And I've got a few weeks off work to engage in some wildly extragavant construction. We already have a small kettle barbeque. I don't have much confidence in a device if nobody can decide how to spell its name. (Barbeque? Barbecue? BBQ?) I want something more exciting, more authentic, more unusual. I've done some internet research and the options seem to be: A wood-fired brick pizza oven in the garden. This is perfect. But after measuring out the dimensions in charcoal on our patio, I've realised that a half-ton of fire bricks makes it difficult to get out of the house and makes for very little light into the kitchen.I need something smaller and more portable for my outdoor culinary adventures. a smoker. There are some great smoker projects out there, the Big Baby Double-Barreled Barbecue (spelling again?) caught my eye - perfect for that whole hog if you have the welding skills to balance one oil drum on top of another with connecting pipes. I don't have the welding skills, and I don't eat hog. Ruled out. a tandoor. I love a large helping of tandoori king prawn with a nan. It looks about the right size for the garden and surely you can tandoori-fy thousands of other dishes...? A thorough search of the internet turns up only two home-made tandoor projects. Piers Thompson built a tandoor in his garden using bricks, vermiculite insulation, concrete and a commercial clay tandoor liner. Some guy called Bob has also tried it out and raves about how well it cooks. It looks good. I wonder how much a commercial clay tandoor liner costs? Ebay tandoors are about £400-£600 so I guess a clay liner is a fair chunk of that. Paul Wright has instructions on his website for creating a tandoor out of an oil drum by filling it with a broken glass/concrete mix and then lining with fire cement. 2kg of fire cement costs over £5 at B&Q, making this look like a cheap project that turns expensive. I'm not sure if cement is good to eat. I think they mix it up with the wrong kind of lime (mineral, not fruit)? Hmmm...looks like time to go back to the drawing board. As promised, I've been back to the drawing board. I've done some deep research into fire-cement. Wonderful product names - heat-proof screed, fire cement, fire clay, fire brick, castable refractory and my favourite, mouldable fire brick. There is a whole wonderful world of refractory materials out there. Most are used for large industrial projects like building smelters, so there aren't many suppliers for small scale installations. There seem to be two kinds of people who use these in a domestic setting - potters who want to build their own kilns, and people who want to make their own steel items such as swords (hold on - I need a new kitchen knife!) I've found the tandooriq which looks extremely cool, but is over my budget. I've spoken to Clay Ovens - the suppliers of clay liners used by Piers. They were incredibly helpful and friendly, but I feel a need to carve my own path. The design in the drawing above is based on a combination of a diy pottery kiln and a tandoor. It should be a bit lighter and efficient than the concrete in an oil drum. "My arms hurt. My legs hurt. My head hurts. I think I'm going to cry...with relief. I just rolled an oil drum about a mile through the streets of London. Our local car place returns oil drums back to the depot so I walked up to the next garage who gave me one free. I wish I'd taken the car. Ladies and gentleman, boys and girls. Do not try to roll an oil drum more than a few hundred metres. They are heavy." Build day 1. Objective: Clean the oil drum and cut the top off. The guy in the garage said it would be easy to remove the top of the oil drum - "just chisel it off". Made reasonable progress on this, although it would have been easier to hit the cold chisel and not my hand if I had a nice big club hammer. The top came off in one piece leaving a sharp jagged each which I hammered down. After this I hammered the oil drum back into shape where it had been dented, and then cleaned it out with (kitchen) degreaser to remove the remains of the oil. A small hole in the top of the drum has let some water in creating a rust stain. Far from ideal, but the steel is thick enough to last several years and I'm not going back to get another oil drum. Ahh...nice clean oil drum I also created a wire former to make the shape of the clay on. In the photo you can see the cuts used to let the top taper in to take a pot shape. Not sure yet if this is going to be the best approach to moulding the clay. Tools used today protective goggles ear defenders protective gloves washing-up/latex gloves 1 steel oil drum (capacity 208 litres) 25mm cold chisel 1lb hammer 2 pints degreaser and/or detergent Galvanised chicken wire (13mm weave) Tin snips Thin galvenised wire Flat-nosed pliers Building Supplies After finding inspiration in their website, and a quick chat on the phone, we went to Bath Potter's Supplies (BPS) today to get the clay and insulation. BPS were incredibly helpful and supportive in working through the options with me. After discussing the requirements - shape and size of the pot, that it would be heated repeatedly to about 300-400°C and left outdoors in frosty conditions, BPS recommended Potclay's original raku clay. Original Raku (1154) Superb thermal shock resistance. Low shrinkage. Designed for Raku process but also suitable for slabbing etc., and as a stoneware body. Buff to off-white body. Especially good for slabbing and handbuilding. Suitable for for large constructions and tiles needing good warp resistance. Firing range 900-1300°C I also bought 5m of 13mm*600mm superwool 607Max insulation. Superwool 607Max is rated for continuous use at 1260°C and is "body soluble" - the human body can break down any fibres that get into the lungs. It remains to be seen if this is enough insulation. At our working temperatures, the insulation should be worth about 0.07 w/m•k, but I'm not finding it easy to work out what that means in charcoal burning terms.
  2. Curry Leaf Chicken is a delectable combo of fresh curry leaves and chicken. Karivepaku Kodi Kura is easy to make and the curry leaves add an extra oomph!
  3. Sanjiv Sood

    Heritage Food

    Since early 1900’s, over 110 years since the Nayeem's/ Monem's built their Calcutta home, the legacy of their culinary skills and connoisseur habits still continue. The sprawling heritage building on Rawdon Street that still house some of the Nayeem/Monem brothers is almost a relic now, but years ago it used to be a throbbing epicenter of culinary delicacies that the East Indian Mughlai food is celebrated for. I captioned this as ‘Heritage Food’ because: although clone of this food is abundantly available in Calcutta's many restaurants, but the real, to die for is hard to come by unless it is from a family that has reared the art and conveyed its legacy through the times. The Khansamas are commendable too, they have lived there for generations, reposing their trust and faithfulness towards the family and preserved the legacy of the delicacies through times. Seher our hostess was on her toes all 3 hours of our festivity like a bee running errands to and fro the kitchen. The summer heat was no deterrent rather it boosted the desire to do complete justice to the spread. Jaffer took interest in explaining the history of all he prized skulls and stuffed heads of Tigers / Deers etc that adorned the walls. Especially the real big kill a 14' Foot Bengal Tiger which still looked majestic as it was. The spread was basic Calcutta Mutton Biryani sans the Egg though! Mutton Korma, Chicken Champ and Shammi Kebabs. It was just the right variety in wholesome quantity. Each item was a delicacy in its own right and one could say nothing but devour the perfection of the cooking and delicate flavours. Proof of the pudding can be seen in one of the snaps, that could be half a Kg of Meat bones!! It was one of those great evenings wherein I could not find any if’s or buts nor could I have said “had it been better this way or that way”, nor any such comment about the food, although being quite capable of doing it to a Michelin Star Chef’s spread.
  4. chiro

    Rezala

    Dear All, I am from Kolkata, now living in UK. The only time I cooked rezala properly was from a recipe by Chitrita Bannerjee called seasons of bengal..I think. It was never the same afterwards, ever. Any suggestions. Also, first time ever on this forum Thanks Chiro
  5. Gautam

    Foodways of west bengal

    EVOLUTION 1860-PRESENT, AND CONTEXT My interest in "Bengali" cooking is historical and social, attempting to understand its evolution between 1860-1960 among the Rarh gentry living along the Ganga between Mayapur, Nadia, and Harinabhi, South 24-Parganas in what is now the state of West Bengal in India. This north-south axis encompasses hardly 120 miles, but forms a watershed of food, language etc, as also the penetration of 'modernization'/western influences into eastern India. Rarh is the region occupied by Vardhamana, and part of Bankura & Medinipur:south-central and south-west of modern west Bengal. In one traditional way of delineating the components parts of Bengal, Pundra/Pundravardhana is the area roughly to the nort and west of Malda, VArendra roughly to the North-east up to Srihatta or Sylhet, VAngAla the broad area surounding Dhaka, and Samatata from eastern edge of VAngAla to about ChattagrAma. The Rarh gentry loosely may be described as the Pascatya and Daksinatya Vaidika brahmans, the associated minor Brahman lineages, the western septs of the Kayasthas, the Vaidyas and possibly, the Suvarna Vanikas, the renowkned goldsmiths and merchants of Bengal. While the other great clans of yeomen such as the Mahishyas and similar classes have made colossal contributions to every facet of Bengali life, from the spiritual, political, musical and cultural, I exclude them only because I am personally unfamiliar with their kitchens and cooking styles. Note, that I restrict myself to only the Rarh gentry populating the Gangetic strip I mentioned, centered first around Nadia and later around Kalikata. The epithet 'bAngAl' attached itself to the hindu (?) foodways of East Bengal [East of the Icchamati river] . 'Ghoti' is a misnomer, derived from sober literary usage, to a less respectful catch-all term for foodways and people from western Bengal. For my generation which witnessed the Partition, these are loaded terms, best avoided. Food, language and religion, those powerful definitions of identity that we like to 'own' in so personal a manner, seem to be the three things most labile to continuous and rapid evolvution, often unnoticed by those who would like to exclusively possess them. At any rate, there is a generational change, where my generation traumatized by the Partition and 1971 blessedly has given way to more cosmopolitan generations who will not quibble over the offensiveness of 'bangal', 'ghoti', 'bong' etc. My aim is to provide an accurate record of the dishes and cooking styles that I have personally observed in two lower middle class kitchens, growing up during the fifties and sixties in a rural area some distance from Kalikata and Kalikata itself. It is limited in scope, personal and cannot claim to provide a definitive or encyclopedic view of Bengali foodways. Please always keep this in mind when I lapse into magisterial (and sweeping) generalizations. [Therefore also, some bemusement and anxiety at works like Yamuna Devi's. I am intimately familiar with the Vaishnava cooking of Sridham Mayapur, Yet for the life of me I cannot understand, nor reconcile with, her interpretations of West Bengali Vaishnav cooking. This is far from a criticism; it merely emphasizes how complex issues of accuracy and authenticity can become, and how confounding the 'observer effect.' Having been taken aback by the characterization of bengali food and meal traditions portrayed by Madhur Jaffrey and Camellia punjabi, to name just two influential writers, I want to exclaim, but that's not anything like what I saw growing up. It really gives an absurd and decadent picture, and I can never forget Chitrita Banerji reinforcing an abominable stereotype by writing of the 'indolent bengali'. Such fatuous generalization is very damaging; please go 'Mainsprings of Civilization' by Samuel Huntington (?) who contemptuously dismisses the 'bengali diet'. This is like that French food authority who attributed the military weakness of the Hindus to their eating rice! All of this would be laughable had we not been burdened with the legacy of British classifications into 'martial' races, 'criminal' tribes etc. which continue to shape our mindset to this day.] An initial impetus to write up one's own experiences came from a feeling that the fifties/sixties generation in central Bengal was at the pivot of change that intensified after the sixties, much as had taken place a century earlier. Somehow one feels responsible for being a faithful witness. Fewer and fewer in the coming generations will taste this delicate vegetarian cooking: the banana stems, the Dillenia fruit; or understand the socio-economic constraints and terrible human tragedy underpinning it all. Therefore, an urgency to convey a first-hand account of a cuisine in danger of extinction. It is not the food, but the pain and untold stories that cry out to be heard. To return to our subbject: Beginning in 1207, Muslim rule in Bengal had gradually marginalised the Hindu gentry [i.e. brahmans, kayasthas and vaidyas]; that is, the latter worthies 'lost their jobs' and were in a steep economic decline that did not bode well for much culinary exploration or development. When the Nawabs of Bengal were ousted in 1757 by the English, this Hindu gentry discovered renewed opportunities to participate in the intellectual and economic life of the nascent colony. When the Crown took over direct administration post-1857, a discernible class of Bengali Hindu rent farmers [zamindars] and merchants began to grow in numbers and influence. The Nawabs of Awadh (Lucknow) and later the Mughals of Delhi were defeated and removed by the British. Many Muslim aristocrats were exiled to Calcutta, the seat of the colonial government, and were accompanied by large numbers of loyal retainers who found jobs as tailors, cooks, musicians, etc. The Kayasthas, [who, unlike the Brahmans, had retained more links to the Muslim administration], now became especially prominent. Other castes like the Tilis (oilpressers) could also make their presence felt in this new dispensation of rent-farmers. In addition to the country seats [bhadrasana], lavish residences emerged at Calcutta. To remain in the good graces of their imperial masters [and covertly channel stupendous quantities of pelf to them] these parvenu affected an extravagant lifestyle that featured lavish entertainment every night. A groaning board accompanied the daily debauch. Separate kitchens in these palatial residences accommodated non-Hindu cooks, including Muslims from the ancien regime plus Buddhist Maungs (from the Chittagong Hills) who had no restrictions in handling any of the meats and drinks favored by the British. Unlike most Brahmans, Kayasthas had fewer inhibitions adopting relatively innocuous elements such as onions, and a greater use of goat meat, into everyday preparations. The use of onions, but not garlic, began to enter the kitchens of the andarmahal [women's area], primarily through novel fish preparations modeled on the grand khanas prepared for the menfolk. Prawns on bamboo skewers(mimicking kebabs served in the 'outside' kitchens'), for example, a redundant exercise, provided a hint of novelty to women confined to a very restricted life. My foster mother, for decades, cooked in the women's kitchen in one of the great houses of Kalikata, but throughout all of this, never once tasted the oniony fare, to say nothing of meat or even ice! I would venture further to suggest that heretofore, there were NO traditional hindu Bengali savory dishes amongst the rarh gentry prepared with the addition of yoghurt. Now, doi mach, mala kari, kancha macher kofta [kofta curry of raw fish balls], mutton preparations, 'chop-cutlet' marinades began to make their headway. In middle and lower middle class Brahman and Kayastha families, onions made a slower entry, especially as the all-important grindstone would be permanently defiled by grinding onions. So also, as eggs began to appear, a grudging concession was made for duck eggs, as opposed to the 'dirtier' chicken eggs. Since most households had only one sheel-nora [stone grinder], in relatively orthodox households, onion and garlic could not be ground on such, most especially if the kitchen and stone were also where Bhog or consecrated food for major pujas was prepared. [Even as late as 1988, meat was cooked in our household on a separate, portable stove well away from the kitchen; owing to the insistence of some in the younger generation, chopped onion and garlic entered the dish, no improvement in my judgement. If chicken eggs were to be eaten, they were placed in a separate vessel in the angan and boiling water poured from the verandah!] Gradually, the use of onions characterized by the onion-ginger paste now a common flavor in 'Bengali' cooking began to penetrate other Hindu kitchens through various ways. One was through the beginning of a cookshop or 'restaurant' tradition. Hindu cooks from princely households began to set up eating establishments that went in one of two directions: within and without the ambit of Hindu dietary conventions. The first manifested itself through the confectionaries and confections/savories that now oftimes define 'authentic Bengali' sweet houses. In addition to the modest traditional milk-based sweets like kanchagolla, new-fangled confections developed in the abundance of chenna and kheer of the great houses now began to be offered to ordinary folk. Sandesh, rosogolla, ksirmohon, ksirer-chop (the name is a dead giveaway), channar polau, chom-chom, pantua-ledikeni (alleged to have been named after a favorite sweet of lady Canning), aam sondesh, aamer langcha, etc. all begin to make their appearance in Bengali foodways at about this time. Accompanying them are such riffs on the traditional kachoris as the radhaballabhi, using green peas, and quite possibly inspired by the growing prominence of "English' vegetables in the urban foodways. Motor shuntir kachori certainly was a delicacy much in favor with the great houses, relying on an ingredient that was in season but briefly, and required a battery of kitchen help to shell and prepare for its intended use. Another such was the Vegetable Chop, using Beetroot, Carrots, Potatoes (then still a seasonal novelty), Peanuts and raisins, dipped in 'breadcrumbs' (made of a rusk and not bread, which was baked by Muslims or Christians, and taboo to the orthodox Hindu both for that reason and for being yeast-fermented). Aloor Dom, again using a fairly new and luxury item, would have taken ts inspiration from the Muslim chefs of the great houses, but came to have have its uniquely Hindu Bengali manifestations via the confectionaries started by the erstwhile Hindu employees of the zamindar families. Some of these employees branched out to establish non-vegetarian establishments, as well, catering to the nascent groups of 'Young Turks' (as it were) and others in the Bengali society who were willing to break with the orthodox taboos and embrace modern eating habits, outside their homes of course (a pattern visible to this day, particularly among Hindu males). These restaurants offered native interpretations of the western and fusion cuisines emerging in zamindar households. Here were 'chops', 'cutlets', fish fries, dhakai parota, mughlai parota, dimer devil [bengali Scotch eggs?], kosha mangsho etc. These are more in the realm of snacks or tiffin type foods, even if substantial, rather than full meals. Slightly more elaborate and respectable 'residential' hotels or 'rice' hotels in north Kolkata would serve full meals, and these would often include spicing with onions, if not garlic. Developed around an onion-ginger flavor in the great houses, Machher kaliya [fish in dark gravy], lau chingri [shrimp with lauki/alabu/Lagenaria], dimer dalna [egg curry], maccher kancha kofta [minced raw fish cooked in a white onion sauce], the infamous Doi mach, chingrir malai kari [shrimp in coconut milk], fish fry, prawn cutlet, meat cutlet etc. stand out as the dishes leading the charge into the general Bengali foodway. This second stream continues unabated, introducing more and more 'forbidden' foods into the Hindu mainstream. I can recall the extreme shock my birth mother engendered when she would buy mutton kathi rolls from Nizam's once in a blue moon in the early sixties; one would suppose from the reaction that she was encouraging some horrid perversion. Now, kabab rolls of truly dubious provenance seem inseparable from modern Hindu Bengali foodways. Poor lady, she was such a free spirit. We find today Chitrita Banerji giving a recipe for aloo posto that includes onions! That is truly amazing! Radhaballabhi: The filling is best made of fresh green peas. Frozen peas will do. Usually they are stone-ground; an American-style blender will not do, because of the amount of liquid needed to spin its blades. Grind ginger on a stone or Indian-style blender, reserve; then in same blender, coarsely grind fennel, using scant water Now, in heated ghee, phoron/tadka of whole cumin and asafetida followed by the ground green peas; keep stirring for a bit over moderate heat; this is called giving 'paak' [also used for sandesh or dhonka etc.], cooking and drying the filling to a particular doneness and consistency; a delicate touch is required, especially when cooking for 'bhog' or sacramental offerings, because neither taste nor smell are permitted to guide you. After a short while, introduce your ginger/fennel, a tiny touch of cayenne, sugar, salt. Cook briefly until raw smell [!] gone; the filling should be sweet with a touch of piquancy, redolent of ghee, hing and at a lower level, of ginger and fennel. The consistency should be moist just this side of friable; color should not have turned a dinosaur gray-green [too much paak]. The pea taste should not be lost, either, so a delicate hand with the spices is essential, particularly as the filling will have to withstand the 'heavy' touch of being encased and deep fried. For radhaballabhi, the moyen/shortening in all purpose flour should not be too much; more shortening makes for a more 'khasta' [short] crust, better suited to matar-shuntir kachuri (where the dough moiety is rather thicker. Radhaballabhi has to be rolled pretty thin (rolled with oil, not flour) and fried in a mixture of peanut oil and pure ghee, or just the latter, should you be so fortunate. Oil will produce a heavier, greasier 'puri', defeating the delicacy of the intended product. Serve with Bengali aloor dom? Cabbage dalna? Chana dal? You could make a shorter dough, and prepare a series two small dough circles, say 4-5 inches in diameter. On one of each pair, spoon in a modest amount of pea filling, cover with the second, and pleat the edges shut (just use a fork if you are cooing for your family). This will be a kachori. Fry as above. Serve hot. Filling can also be encased in mashed potato, and made into tikkis, baked or broiled to save on calories. Aloor Dom, Bengali style The vegetarian cooking of Rarh-Bengal is redolent of ginger, especially the dishes prepared for the evening meal. A major thickener/ flavoring combination is fresh ginger and green chilies, either ground to a paste or crushed with the end of a batta/nora stone grinder; each contributes a slightly different flavor profile and mouth feel. I believe that this ginger/chili combination turns up often in the cooking of UP/Kashi, and sometimes in that of east Bengal [?, not sure]. Anyway, will offer a couple of dishes from the Rarh kitchen: Aloo dum Potatoes of your choice, russet types good, say 1 kg-750 grams? boiled in their jackets until just tender, cooled a little, peeled, quartered/left whole according to your judgement, and very lightly fried/sauteed in scant oil. Set aside. Gingerroot, peeled or not, slice into thick rounds and smash with stone grinder until disintegrated into fibrous sheds; Use your andaaz: with bonafide US measuring spoons, 2 tb; with Indian tableware spoons, maybe 1.5tb? increase next time, if this expt. proves successful. Same treatment with 4-5 green chilies selected for aroma and freshness; remove seeds if you want lower piquancy. Stonegrind 1.5tb whole coriander, 0.75 tb whole cumin, ½ tsp. Black peppercorns . This dish is superb with stone ground turmeric and red chilies as well;if that proves too difficult, make a slurry with some haldi,and mirchi powder [again, flavor over heat]; total should be less than 1.5tsp In a round & heavy-bottomed handi or karhai with tight fitting lid- some ghee+peanut oil ; Tadka: nigella, whole cumin, cassia bark small piece, green cardamom –2 lightly crushed, cloves 2, cassia leaf 2-3 , followed by hing. Immediately add ginger/chili crush, adjust heat, stir for a few times until fragrance wafts, add turmeric/mirch, cumin etc. 'black' masala, salt, gur [the end result should be a bit sweet!!] cook masala judiciously, err on the side of undercooking, add a little water to generate slurry,add potatoes, coat and stir, may add a tiny spoon of ghee now; put on lid, and give dum. Afterwards, before serving, add a tiny hint of amchur or tamarind water. A hint of roasted powdered cumin, if you want. Enjoy with chapatis or puris. [this identical method can be pursued with Dhokar Dalna, dhoka or false being a paste of soaked chana dal cooked with/wo embellishment in a non-stick pan until it pulls away; flatten out on a plate, score and cut in diamond shapeswhen cool, lightly fry in a non-stick pan or cast iron, with scant oil, to give each piece a golden crust. Note these soak up gravy like the dickens, so your cooked masala slurry needs to be more liquid; you might also add a larger quantity of masala, to compensate for the dal's absorbing/masking qualities] This post has been promoted to an article
  6. Bumped into these guys last week at the ITC Gardenia here in Bangalore. Harbhajan Singh Lasith Malinga Sachin Tendulkar Pics courtesy ITC Gardenia Apparently these are their preferences : Dilshan - Preferred what his kids opted for - Pizza & Pastas Virat Kohli - Chicken Dimsum, Chilly Prawn Fry & Chili Chicken Mohd Kaif - Enjoys dining at ITC Gardenia's - Kebabs & Kurries Zaheer Khan - Oat Meal porridge & South Indian Filter coffee Lasith Malinga - Nasi Goreng AB Devillers - Penne Arrabiatta with Chicken Saurabh Tiwari - Butter Chicken & his favorite dining option is the Kebabs & Kurries restaurant< Daniel Vettori - Pizza or Sandwich Harbhajan Singh - Chikoo Milkshake & Masala Dosa Said a spokesperson Sachin likes Sushi? So do I and that's why I was there Horenso no Goma Ae Stir fried crispy chilli chicken with crispy fried corn & cheese stuffed pumpkin wraps
  7. Suresh Hinduja

    Chettinad cuisine food festival

    Last week we dropped in to Mantri mall at Malleswaram and tried out the Chettinad food festival at Bon South restaurant. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_39988.jpg[/img] Starters and soups were served at the table : Chola vadai (corn kernel patties) Koss pakoda (Crispy dumpling made with cabbage and rice flour) Kari Therakkal (tender lamb stir fried with shallots, garlic and spices) Kozhi ellu varuval (cubes of chicken marinated with red chillis, sesame seeds and spices) The lamb was succulent and I made the most of it Soups Maar kanda rasam (Lamb rack simmered with garlic, fennel seeds, cumin and coriander) Thakkali saaru (tomato soup flavoured with ginger and curry leaves.) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_64770.jpg[/img] Loved the delicate spicing of the tomato soup. Then on to the main course which was served buffet style in clay pots. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_67497.jpg[/img] Non- veg Mains Chettinad kari briyani (Mutton Biryani) Nattu kozhi varutha kuzhambu (Country chicken cooked with roasted spices and ground coconut) Nandu varuval (crab stir fried with ground masala) Meen kuzhambu (fish cooked in a tangy and spicy curry) Muttai thokku (Onion and tomato based egg curry) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_113274.jpg[/img] The country chicken was rendered well, the crab had a masala which deserves replication, the fish was cooked in a delicious gravy. I was pleasantly surprised by the humble sounding egg masala, must try and make it at home. Veg Manga patchadi (Tender raw mango cooked with lentils and spices) Karunaikilangu kara kuzhambu (colocassia roots cooked in tangy and spicy gravy) Parangi pulli mandi (Redpumkin cooked with garlic, jaggery and tamarind) Kai kari pirattal (Combination of vegetables prepared with poppy seeds, coconut and spices) Pattani brinji (home style green peas pulao) Steamed rice 'Breads' [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_48798.jpg[/img] Parotta/ Masala roti/Appam. Desserts Paal paniyaram Kozhakottai (soft lentil dumplings stewed in a cardamom flavoured sweetened milk preparation) Mavu Urundai (A dumpling made of lentil, sugar and flavored with cardamom) Adirasam (Pancake made with rice flour and jaggery) Inippu Paniyaram (Rice dumpling made with jaggery and cardamom) [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_13241.jpg[/img] According to the very knowledgeable Executive Chef Suresh Pandi, the distinctness of Chettinad flavours comes from the use of fennel, star anise, poppy seeds and the very unusual ingredient which we know as kalpesi/dagad phool/stone flower. Chef Suresh Pandi makes regular trips to remote and rural areas to collect recipes and has invited me to join him in his forays. Should I ? Notwithstanding my protests of being stuffed, he insisted we try the classic Madras coffee. POW! It was a proper 'degree' kaapi and I had to resist having a second cup. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_63332.jpg[/img] An excellent feast at about Rs. 350 only.
  8. EarnesTaster

    The Anatomy of a Murder

    Clarification- Title refers to pic, not article content       Garam Masala has its own umami...     Of all the photos I have put up, this is the first...now how do i put? Does Microwaving attest to the merit of one's own cooking? Anyway these chicken      nibblets have been flavoured with a masala of dreams -when it is judiciously used with salt it can make chicken a thing of finger-licking beauty. Alright i confess- the chicken masala was store-bought and i will desist from naming the brand lest i be accused of being a commission-swallowing tout but it is a superb mix. At other times I've also given the same treatment to the chicken with a pre-prepared mix of Thai spices - on the occasions when the proportions were right (with salt added) - a matter of trial and error before one figures it out - the result was again a gratifying success- I'd be happy to eat the same dish if it was produced by a good restaurant. The above plate ,as you can see, acquires a rather fetching glaze of the same spice mix ,and the heavens have decreed that this should be mopped up with bread and savoured.   Microwave cooking - and I say this proudly instead of shamelessly - is also healthier than pan-fried cooking, because the black char that the latter gives is the stuff of carcinogens. A recent TV program featured research that analyzed the reasons for higher rates of colon cancer among Caucasians in NZ as compared to the the Maori - in the the diet category, the former used more char-giving methods, thus unwittingly imbuing the food with more carcinogenic hydrocarbons ,while the latter used more steam-based methods of cooking. For both families and singles the world over, I (don't worry, i have a background in the study of health and disease- so I'm careful about what I say) suggest that pan-fried cooking be restricted to limited occasions- this of course is easier said than done - but it is better not to do it all the time. Apropos the microwave, I'll be accused of being lazy- i'm prepared to take that charge
  9. This is my first attempt in using Chinese sichuan peppercorns in Indian chicken curry. Few days back I brought one packet of whole sichuan peppers from Asian grocery store, tasting it raw was quite strong experience. It kicks multiple taste sensations and makes you very uncomfortable. It is not spicy but strong enough to numb your tongue for 15 minutes, intesity reduces slowly. I love sichuan pepper infused chinese curries from restaurant and they are very addictive. This recipe is of routine nature but sichuan peppercorn infused spice blend makes difference in the taste and aroma of the chicken curry. If you decide to use sichuan peppers in cooking do taste one single raw pepper to feel the shaking experience. Now I have included Sichuan peppercorns in my Garam masala pantry. [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_90160.jpg[/img] [u][b]Ingredients :[/b][/u][list] [*]2 lb - Chicken breasts cut into 1 inch cubes (whole chicken with bone in pieces is much better.) [*]2 large onions - finely chopped (3 heaped cups yield) [*]2 inch - Ginger piece crushed to coarse texture [*]7-8 Garlic cloves - crushed to coarse texture [*]1/2 cup - Fresh chopped cilantro [*]2 Tb.spoon cooking oil [*]2 inch long - Cinnamon [*]2 inch long - Bay leaf [*]1 Tb.spoon - Kashmiri or good red colored chili powder or grind 5-6 byadgi chillies with below given spice blend. [/list] [u][b]Spices for Home ground Garam Masala spice blend :[/b][/u][list] [*]1 heaped T.spoon - corriander seeds [*]1 heaped T.spoon - fennel seeds [*]1 T.spoon - Cumin [*]8 cloves [*]1/2 star anise - 3-4 petals [*]5-6 Kabab chini [*]5-6 Nagkeshar [*]12-15 whole sichuan peppercorns (you can add few more for strong kick) [/list] [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_6020.jpg[/img] [left][u][b]Recipe for preparing Curry :[/b][/u][/left] [list] [*]Marinate chicken lightly with salt. Cover and keep it aside. [*]Combine ginger and garlic - grind to dry coarse texture. [*]Heat 2 tablespoon oil in a thick bottomed pot ( 3-4 quart size ) Drop in cinnamon stick and bay leaf, sizzle for 15-20 seconds. Add finely chopped onions in the pot, saute over medium heat until they get transparent and soft, about 8-9 minutes. [*]Now add dry coarse mixture of fresh ginger and garlic. Saute for 2 minutes over medium low heat. [*]Then add home ground Garam masala spice blend. (save 1 tsp for later stage) Mix well, saute for 2-3 minutes over medium low heat. [*]Partly puree onion-spice mixture by using immersion blender, before blending move cinnamon stick and bay leaf to one side of the pot. In absence of immersion blender scoop out half onion-spice mixture and grind to fine paste, add it back to the pot. [*]Now add salt marinated chicken pieces, red chilli powder, salt. Combine well, turn the heat to medium low, cover with lid and allow to cook for 8-9 minutes. Make sure pot has enough steam water generated and meat is not sticking to the bottom, stir occasionally. [*]Sprinkle in reserved one tsp spice blend mixture, 1/4 cup chopped cilantro leaves. Taste and adjust salt level. I kept thick gravy but if you wish to have more gravy then at this point add 3/4 cup water. Cover with lid and continue to simmer over medium heat for another 10-12 minutes, stirring occasionally. [*]Lower down heat to low, remove lid, continue simmering for 7-8 minutes. Shut off the heat. Add remaining chopped cilantro. Let curry rest for few hours before serving warm with rice or roti. [/list] [u][b]Note : [/b][/u] I used sichuan peppers for the first time so added only 15 peppercorns. It brought mild aroma and taste. You can add 10-12 more for deeper effect that means you will be getting after taste sensation mostly on the tip of your tongue for few hours. You may not like to eat raw sichuan peppers but relishing sichuan pepper infused curries is very different experience. Peppercorns are powdered and roasted while cooking also combination of onion+Garam masala further reduces intensity of szechuan peppers. In my observation when they are used in Chinese cooking with lot of whole red chilies and chili oil, intensity is felt stronger. Sichuan pepper infused chinese curries are very tasty and addictive. This curry will taste better if you cook with whole chicken or red chicken meat pieces. You can expand your imaginations to cook various vegetarian and non-veg curries, pickles with sichuan peppers. I have cooked sweet and sour Baingan/Vangi/Eggplant subji, it was [url="http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_13540.jpg"]super delicious[/url]. [img]http://www.gourmetindia.com/uploads/gallery/album_8/gallery_447_8_155860.jpg[/img]
  10. "Roadfood" is an interesting website drawing a segment of (mainly ) Americans who might be said to be to be most deeply immersed in their regional food cultures. Like some Indians who shudder at the thought of having to eat anything not drowned in masala or anything remotely unfamiliar, this site also is populated by a great many for whom the unfamiliar holds unspeakable horrors. Their International Foods section includes Italian i.e. the American sort (!), Chinese- American, Thai, Greek, Mexican, Indian... you get the idea! I thought some of you might find it instructive or interesting to follow some of the discussions going on about INDIAN food!! [url="http://www.roadfood.com/Forums/Favorite-Indian-Dishes-m354726.aspx"]http://www.roadfood....es-m354726.aspx[/url] The topic starter began thus: I have a gift certificate to an Indian Restaurant and I need some menu suggestions. I have never had Indian food so please describe your favorites. Shekhar and others might want to help them out by posting the best Indian restaurants in Georgia and their own neighborhoods. Many in the American South are extremely unaware of other cultures, especially non-European ones. That is a very polite way of expressing a great number of things. I think this might be very helpful if you read this rather plaintive post: a) I guess at age 61 I should finally give it a try. A local place has just started a lunch buffet so maybe this coming week I'll try it. Then: b. Well I did give it a try and I mostly liked it. Unfortunately I cannot tell you exactly what I had. It was a bit of an unusual and slightly uncomfortable experience. There was no buffet as I thought there would be and no menu was presented. There was a hand lettered sign indicating three lunch specials, a veggie, a chicken and a lamb. I told the waiter who spoke very little English that I had never had Indian food before. He asked if I liked Veggies, chicken or lamb best and whether I liked spicy or mild. I told him chicken spicy but not real hot. I got the following. A green colored soup with what appeared to be small bits of chicken, was not real spicy but had a good flavor. A salad standard tossed with cucumber slices, iceberg, carrots etc with a very thin nearly tasteless dressing with chopped onion, perhaps yogurt and nothing esle identifiable. For the main course I was served a generous portion of white rice, a small bowl of a curry laced sauce with corn kernels in it but nothing else identifiable. I rightly or wrongly poured the sauce over part of the rice. This was quite spicy and good. I also received a bowl of what resembled tomato bisque with chunks of reddish colored chicken in it. This was also pretty spicy and good, I also poured some of this sauce over a portion of the rice. I also got Indian bread with something maybe butter smeared on it. It truly reminded me of pizza crust but was not unpleasant. For dessert I was served a thin rice type pudding which maybe had a hint of coconut. It was good. The entire lunch special was $7.99 plus drink . All in all a good if somewhat confusing experience. He is too polite to say he will never repeat the experience but we can hear it in his words: he did not enjoy anything very much at all! Somtimes, I feel embarrassed, although the characters behind this production could have been anyone but Indian. But what a shame that this elderly gentleman received such indifferent, impersonal service, and questionable value. Since he mentioned his complete unfamiliarity with Indian food, I should have hoped the manager or someone might have taken a slightly greater degree of care over him. I suspect the owners were probably not Indian, had no proprietary pride in the cuisine. Or worse, were Indians of the anti-Indian stripe, of types that take a perverse pride in damaging India while filling their pockets. We have one such here in Ithaca. .
  11. Suresh Hinduja

    Chinese

    A cuisine that has spread like a virus all over India (and the world), Chinese food finds it's way on the most traditional Indian restaurants. Fastidious Mughlai menus now include a Chinese section with improvisations such as Paneer and Chicken Chilli. Kolkata's once-bustling Chinatown- Tangra was the first stopover for migrating Hakka Chinese who manned the Tanneries of the bustling leather trade. Their young generation, reluctant to be in the leather or restaurant business have now migrated to developed countries. The restaurateurs have smartly adapted their cuisine and made it more delectable to the Indian palate. It is now possible to get your Indo-Chinese fare in USA and UK ! How do you generalize into one culinary definition, the cuisine of an area so large it spans the entirety of Western Europe? It’s a tedious task, which gastronomes can spend hours in the kitchen over. Chinese food is as diverse as the people it represents, with cooking having occupied a lofty position in its culture throughout history. With several Chinese emigrants to India hailing from the Canton region, it is often assumed that Cantonese cuisine is Chinese food epitomised - a gross misconception to say the least, if at all, Chinese fare in India has now been Szechaunized. As any Chinese food aficionado will explain, there’s a lot more to this delicious fare than spring rolls, sweet corn soup and fried rice. China has several types of cuisine, based loosely on geographical area. Join Gourmet India on the culinary tour... Cantonese Cuisine “ In Canton the Chinese fondness for snacks and small eats reaches a kind of apotheosis” Canton is an area of lush tropical climate resulting in a wide range of ingredients being available to Cantonese cooks who are known to be fastidious about freshness and preserving natural flavour. Stir-frying, steaming and roasting are common cooking methods, allowing foods to retain natural taste. One of Canton’s greatest contributions to Chinese cookbooks is however dim sum. Literally translated to mean ‘touch your heart’, these tasty little morsels are a relatively new addition to the well-seasoned culinary scene and are fervently consumed as families and friends gather for the ritual of yum cha or drinking tea. Traditionally served by girls singing songs of praise for the delicacies they carried, it is now served on trolleys piled high with dim sum and a sign indicating what’s on offer. Since the 10th century, the Cantonese have acquired a dim sum repertoire of around 2000 snacks that can be divided into four groups – steamed, variety foods such as parchment chicken, fried items and desserts, served at lunchtime – often as early as 10am and continuing till late afternoon. These tiny bites that delight the palette and capture the imagination are a quintessential part of Cantonese cuisine complimented perfectly with copious amounts of well- brewed tea. • Canton Bites – Dim sum, shark’s fin soup, fried rice, stir fried garoupa, roast pork Szechuan - Some Like It Hot The flavours of the land locked mountainous Szechuan region in western China are well known in kitchens around the world. The liberally used Szechuan pepper gives this delectable cuisine its characteristic spicy undertones and a mass Indian following. Our link goes further back though and the chilli pepper was thought to have been introduced by Indian missionaries travelling along the Silk Route. Today it’s an indispensable part of this cooking. Also known as pepper flower, fagara or peppercorn, the spice that makes this food what it is, is not pepper at all. Instead the reddish brown fruit – one of the ingredients in five-spice powder is a berry that comes from the prickly ash tree. Not all Szechuan cooking will burn your taste buds either. Garlic, ginger and fermented soybean is also used, making Szechuan food all that it is. • Szechuan Bites – Kung Pao chicken, mapo dofu, smoked duck Shangdong Spread A typical Shangdong spread is defined by its emphasis on aroma, freshness, crispness and tenderness. Comprising of Jinan and Jiaodong cuisine, shallots and garlic are used liberally in seasonings while soups such as Birds Nest – made from swallows nests cemented by the birds own saliva is a popular delicacy, loved by many but a rather bland overpriced fare to others. Deep-frying, grilling and stir frying is common in Jinan cooking while delicately prepared seafood is a Jiaodong speciality. • Shangdong Bites – Birds Nest soup, yellow river carp in sweet and sour sauce Peking Fare “Anything that walks, swims, crawls or flies with its back to the heavens is edible” Take your pet to the Chinese capital and as the rumour goes it will probably end up as the entrée on the next table. Yes, they do eat dog here but then again in some parts of France horse-meat is de rigeur. There is plenty more to sample however and the cold harsh climate means that solid nourishing fare like steamed dumplings, lamb, salted pickled cabbage, pancakes and soothing hot pots are popular. Hot pot diners simply select morsels of prepared raw food from pates around the table, place them in the pot, wait for them to cook, fish them out of the soup, dip them in the sauce and eat them hot, fresh and tender. Wheat rather than rice is the staple grain and noodles made from wheat flour often constitute for a main meal, while the use of vinegar and garlic is common. • Peking Bites – Mongolian hot pot, lamb with scallion, chicken with walnuts Huaiyang Food This cuisine is renowned for its seafood and soup, which according to a saying is so clear that you can see the bottom of the bowl. Sweet, freshwater and saltwater fish, shellfish and crab are popular ingredients prepared by simmering, boiling or baking in earthenware pots over a low flame. The delicious Beggars Chicken baked in lotus leaves in a clay pot is also cooked in this way and according to legend got its name when a thief wrapped a stolen bird in clay, baking it in a hole in the ground. Peanut oil and lard are the main cooking mediums. • Huaiyang Bites – stewed crab with clear soup, Liangxi crisp eel, Beggars chicken Shanghai Noon “The flavours are only five in number, but their flavours are so various that one cannot taste them all” Shanghai is the gastronomic capital of China; its cuisine distinguished by the use of heavy and highly flavoured sauces. Cooked in deep fat and soy sauce, the food is highly palatable and retains its flavours. The red cooking process whereby meat is slowly simmered in dark soy sauce resulting in a reddish tinge in the final dish is a common cooking technique as is braising, stir frying, deep frying and pan frying. Vegetarian cuisine is also developed and chefs are known for the skills in taking vegetables, diced mushrooms, fungus and bean shoots and turning them into culinary masterpieces. • Shanghai Bites – red cooked chicken, stir-fried mushroom and bamboo shoot Best of the Rest – Hunan, Fujian and Anhui Defined by its thick pungent flavour and liberal use of chilli pepper and shallots, the appetizing Hunan cuisine is prepared by simmering, stewing and steaming, with most dishes having a hint of sour and spice flavour. In the Fujian province seafood appears over and again, often prepared in a sweet and sour form or with a pickled taste to it from marinating in wine. Chefs from Anhui focus their attentions on temperature in cooking and are good at braising and stewing. Ham is often added to improve taste and sugar candy to better freshness. Dishes are often stewed in brown sauce with a stress on heavy oil and sauce. • Stewed Snapper and braised Pigeon. According to a Chinese proverb food is the first necessity of the people. The Chinese savour their food and eating is an art in the Red Kingdom. Their chefs are experts at extracting the essence of flavour and a great emphasis is placed on freshness of the ingredients no matter where you are. India has not been immune to the invasion of Chinese restaurants. There are however only a few that specialise in regional fare. The next time you find yourself eating Chinese, notice that the menu includes a variety of dishes from all over the country. This way instead of liquidating your life savings and annual leave in an effort to cover the vast expanse of land that is China to satiate your love for Chinese food, you can simply nip into your favourite Chinese restaurant and come out equally satisfied.
  12. Suresh Hinduja

    Durga Pooja festival in Bangalore

    About 4 lakh Bengali citizens of Bangalore wound up the Durga Puja celebrations. The Ulsoor Bengali association had set up their Pandals at Gayathri Vihar - Palace grounds. Member Raunak took me on a guided tour. Maa Durga, slayer of demons [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_52037.jpg[/img] From another location at Indiranagar [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_132512.jpg[/img] A [url="http://en.wikipedia.org/wiki/Baul"]baul[/url] singer greeted us. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38310.jpg[/img] and off to the food [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_131679.jpg[/img] The classic Luchi and Aloo [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_86163.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_168770.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_75056.jpg[/img] This was one of the bigger and better managed stalls [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_113394.jpg[/img] Moghlai Parotha [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_29907.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_104894.jpg[/img] Egg Roll [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_85782.jpg[/img] Kasha Mangsho/Mutton Curry. The meat had been rendered perfectly, could have done with less oil though. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_143006.jpg[/img] Mutton, Chicken, Prawn, Fish and vegetable chop with Kashundi. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_134383.jpg[/img] Malai Prawns Chingri [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_17659.jpg[/img] Shorshe Hilsa - almost over! [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_99938.jpg[/img] [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_120839.jpg[/img] Every bit a Bengali! [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_116971.jpg[/img] Raunak, Please weigh in here with your comments.
  13. Jameel Ahemed

    fried chicken kebab

    hello to all, i am going to share recipe of fried chicken kebab/chicken kadi(as it called here in CG) as it is a great starter ,try it & enjoy, all comments are welcome. [b]Ingredients:[/b] Chicken(boneless cubes) -1/2 kg, bamboo or metal skewers-5 nos(6” long), all purpose flour(maida)- 2 tbsp, chilly powder- 1/2 tbsp, paprika(kashimiri chilly powder)-1/2 tbsp, garam masala powder- 1 tsp, ginger-garlic paste- 1 tbsp, red food color-1/8 tsp, coriander powder- 1/2 tsp, cumin powder- 1/2 tsp, lemon juice- 1/2 tsp, salt- 2 tsp, oil for deep frying. [b]procedure:[/b][list=1] [*]Mix all ingredients very well & add chicken pieces in it, coat well [/list] & keep for marination 1-4 hrs.[list=1] [*]When ready, put chicken pieces on skewers. [*]Heat oil, deep fry chicken pieces, remove, garnish with onion & lemon wedges [/list] & serve along with mint chutney. [b]Infos:[/b][list=1] [*]Use enough oil so that chicken pieces get submerged in oil while frying, it [/list] ensures uniform cooking.[list=1] [*]Just when chicken pieces are put in hot oil, keep gas stove at high, it helps searing [/list] of chicken(retaining of moisture to keep it soft& juicy), then after equal searing reduce gas stove for further cooking.
  14. Suresh Hinduja

    Andhra Hyderabad

    Sekhar says:
  15. Chetan

    Smart Alec Questions

    Wanted to start a Topic about some smart Alec questions we may have , funny down right obnoxious or sarcastic humor specific to food , restaurants etc. From the Dictionary [quote]smart alec noun know-all (informal), wise guy (informal), smarty pants (informal), smarty boots (informal) Don't be such a smart alec. All right then, if you're such a smart a***, have you got any better ideas? adjective cocky, arrogant, conceited, brash, swaggering, egotistical, cocksure, overconfident, swollen-headed, full of yourself a fortyish smart-alec TV reporter I can do without your smart-a*** comments, thank you.[/quote] My Question . Why wont restaurants give even number of pieces of a particular dish if there are Two at the table ? I order for Chicken tikka for 2 and i get 7 pieces on the plate ! Should they be smart , or i am being a smart a***
  16. [size="3"][url="http://www.timeoutmumbai.net/Food/eating_out_details.asp?code=424&source=3"]Rachel Lopez writes about desi nouvelle cuisine[/url][/size] Time Out Mumbai [size="3"][font="Arial, Helvetica, sans-serif"] [/font][/size][quote] [size="3"][font="Arial, Helvetica, sans-serif"][size="2"]We happily order contemporary European, Italian, even Japanese food. So why aren't we thinking out of the kadhai with Indian cuisine too, asks [b]Rachel Lopez[/b]. [/size][/font][/size] [size="3"][font="Arial, Helvetica, sans-serif"] [/font][/size] [size="3"][font="Arial, Helvetica, sans-serif"][size="2"][size="2"] [size="2"]Suresh Hinduja, a food consultant from Bangalore who runs GourmetIndia, India's oldest and one of the most respected food forums on the web, believes that Indians "deserve better than standard plating and presentation". But he lists several reasons for the failure of nouvelle cuisine to take off in India, the most obvious of which is the way Indians view their own cuisine. "It's comfort food for us," he said. "Recipes and dining styles were all invented in our villages so as we move to cities, the last thing we want to do is abandon our past by changing the food." We're wary of exoticising what is familiar. We're scared of fixing with what ain't broke. We like to share and we're reluctant to use forks and knives for food we so proudly eat with our fingers.[/size] [size="2"] We're also not likely to pay higher prices for what is essentially the same food, plated prettily in single portions and not subsidised by family-size quantities. Meals for two at Varq are a steep Rs 4,600 and the tasting menu at Devi in New York is $85 per head, not including drinks. Food columnist Javed Gaya, who makes frequent trips abroad, recalls seeing "plenty of Indians" forking out 60 pounds for nouvelle Indian food at London's Amaya. But Indians abroad aren't the same as Indians in India. We may eat out several times a week and be familiar with sashimi and carpaccio, but it'll be a while before we can pay Rs 1,000 for vegetable koftas without thinking of how our mums can make it for less. "We'll pay Rs 1,000 for something only if it is completely foreign," said Hinduja. [/size] [size="2"]Indian restaurants today are also in a difficult situation, believes Hinduja. "It will be tough for European or Indian restaurants to introduce nouvelle Indian because [customer] expectations there are different," he said. "We need a whole new category." He slots nouvelle Indian restaurants into three grades: gentle (the slightly tweaked food at Devi), mid-way (the slightly more elaborate food of Benares in London) and radical (Debu's in Toronto, which for Valentine's Day served a single main course of Mughlai-style chicken with fried quail egg, pan-seared quail with cardamom flavoured ground caribou, and veg kathi roll with chicken vindaloo). "We'll have to start at the gentlest," he said.[/size][/size][/size][/font][/size][/quote] [size="3"][font="Arial, Helvetica, sans-serif"] [/font][/size] Two of my creations are featured in the article- Aloo tikki with lime leaf and galangal chatni [img]http://www.gourmetindia.com/uploads/1210651046/gallery_1_3_29354.jpg[/img] ~~~~ Pani Puri with 3 waters: Spiced watermelon juice Mint, ginger and green chilli Tamarind, asafoetida and red chilli [img]http://www.gourmetindia.com/uploads/1210651046/gallery_1_3_12526.jpg[/img] Not too radical I hope?
  17. Ok I live in Florida, and I love cooking. I am pretty sure this question has been asked thousands of times. Can someone please explain to me "How do you make a simple curry chicken dish" What ingredients do you need , etc etc. My family is a family size of 7 and we cook alot. But we also get tired of eating the same things after awhile. I have always loved the way curry chicken taste. My family also loves it also. From the times I have tried to make it, it has just not come out correct. Please I am in need of guidance. If there is a walkthrough or a video or just some advice from members here, we would really appreciate Thank you in advance
  18. Michelle

    SHHESH TAVOUK

    [img]http://www.gourmetindia.com/recipe/img/re_geo2.jpg[/img] [b]Ingredients:[/b][list] [*]175 gms Boneless chicken cubes [*]80 gms Onions [*]100 gms Green & red peppers [*]10 gms Garlic [*]50 gms Yoghurt [*]Salt & pepper to taste [*]10 ml Worcestershire sauce [b]Method:[/b] Make a marinade of the yoghurt, finely chopped garlic, Worcestershire sauce & the seasoning. Marinate the chicken & dices (1 inch dices) of onions & peppers for about half an hour. Put the chicken onto skewers alternating with one piece of onion & peppers. Grill the chicken on an oiled hot plate for about 15 - 20 mts. Cover the chicken with a frying pan/lid to ensure thorough cooking. Remove from hot plate & pull out the skewers. Serve with garlic mayonnaise. [/list]
  19. [size=4][font=verdana,geneva,sans-serif]BRUNCH ‘N’ MORE –THE GRAND SUNDAY BRUNCH[/font][/size] [size=4][font=verdana,geneva,sans-serif]The ITC gardenia’s brilliant idea of combining the Lotus Pavilion, Edo and the Cubbon Pavilion for the Sunday brunch is the perfect way to unwind; an opportunity to indulge in a leisurely afternoon with family & friends. So off we went - 6 adults and some bacchas.[/font][/size] You enter the lobby and continue on to the Lotus Pavilion where we spent the first half of our brunch. [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_43703.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Children & young ones were invited by the Hotel’s Kids concierge team to participate at the Pavilion art camp. Some of them were decorating crunchy cookies at the ‘Gardenia budding chef's cookie nook’. [/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_66897.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Let me admit that I am new to Japanese cuisine so for me it was a culinary adventure! And a most pleasant one too, however thanks to Suresh's insistence of delaying lunch inordinately; I was ravenous by the time we started![/font][/size] [size=4][font=verdana,geneva,sans-serif]We had a selection of some innovative cocktails from this Bar mounted on a trolley and coming to your table! SO if you drink Fast enough, or there are enough of you at the table The Trolley Parks there and doesn’t move away![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_23038.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_6288.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Shashi had a 1/2 yard Beer till the Mojitos and Martinis made their appearance.[/font][/size] [size=4][font=verdana,geneva,sans-serif]Mojito Superbly made- except for the fact that they were served in Huge glasses![/font][/size] [size=4][font=verdana,geneva,sans-serif]Curry Leaf Mojito Simply put SUPERB! Had never tried this combination before. Very creative and well done. Especially if you Don’t like your cocktails sweet ~ like me![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38169.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]This was followed by:[/font][/size] [size=4][font=verdana,geneva,sans-serif]Green Apple Mojito[/font][/size] [size=4][font=verdana,geneva,sans-serif]Vesper Martini[/font][/size] [size=4][font=verdana,geneva,sans-serif]Sapphire Martini[/font][/size] [size=4][font=verdana,geneva,sans-serif]Silver Bullet perhaps the best Martini I’ve ever had the pleasure of tasting. All created (dreamt up!!!) by 27 year old Akshar who is a very good Bartender at the Lotus Pavilion at the Royal Gardenia.[/font][/size] [size=4][font=verdana,geneva,sans-serif]And just when we thought we'd had enough, Akshar brought me another martini which I tasted and asked Suresh to identify the mystery ingredient. He gasped and said, " Och! this is peat" . And so it was... a peat martini made with a dash of Laphroaig ! [/font][/size] [size=4][font=verdana,geneva,sans-serif]With some reluctance we broke away from the Martinis and explored around.[/font][/size] [url="http://www.gourmetindia.com/topic/134-biryanis-and-pulaos/"][size=4][font=verdana,geneva,sans-serif]Biryanis & Pulaos[/font][/size][/url] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_176450.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Some of the ladies made good use of this Chat station[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_38507.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Appams made to order![/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_121408.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Then we shifted to the EDO restaurant where Suresh went trigger happy with his Camera. [/font][/size] [size=4][font=verdana,geneva,sans-serif]Let me admit that I am new to Japanese cuisine so for me it was a culinary adventure! And a most pleasant one too, however thanks to Suresh's insistence of delaying lunch inordinately; I was ravenous by the time we started![/font][/size] [size=4][font=verdana,geneva,sans-serif]At the Sushi counter[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_43258.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]More Sushi[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_96934.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Assorted stuff waiting to be grilled at the Robotayaki[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_138674.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Sashimi was served on our table[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_97477.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]Now this I really liked[/font][/size]- Robatayaki grilled prawn/ebi [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_145165.jpg[/img][/font][/size] Another selection from the Robatayaki - [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_9683.jpg[/img][/font][/size] breaded chicken cutlet [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_56737.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]and the whole spread! As you can see Akshar the barman is'nt letting go of us so easily[/font][/size] [size=4][font=verdana,geneva,sans-serif][img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_123875.jpg[/img][/font][/size] [size=4][font=verdana,geneva,sans-serif]So frankly while I found all the many dishes offered to us to be excellent, the simple Fried Rice and Tamago yaki and Kani salad; along with the Jagaimo (Potato) salad, appealed to me the most; along with them the Ebi prawn and Gyu maki (tenderloin) also grabbed my attention. [/font][/size] [size=4][font=verdana,geneva,sans-serif]Executive Chef Madhu Krishnan & her culinary brigade have pulled off a neat trick with this huge smorgasbord.[/font][/size] [size=4][font=verdana,geneva,sans-serif][i]Brunch N More[/i] is a truly overwhelming offering across ITC Gardenia’s culinary landscape, encompassing Lotus Pavilion, Cubbon Pavilion & EDO [/font][/size][indent=1][size=4][font=verdana,geneva,sans-serif]Brunch N More – Grande’ at Rs 1950++[/font][/size][/indent][indent=1][size=4][font=verdana,geneva,sans-serif]Brunch N More Super Grande’ at Rs 2500++( CHAMPAGNE BRUNCH)[/font][/size][/indent][indent=1][size=4][font=verdana,geneva,sans-serif]Kids under 12 years – Rs 1000++[/font][/size][/indent] [size=4][font=verdana,geneva,sans-serif]Available from 12.30 pm – 3.45 pm every Sunday[/font][/size]
  20. Chef Hemant Iyer

    My Creations In Austin Texas

    Since my creations are in Market, I can now post in here as a chef......!! Friends, I am logging in after a long time. I am working at an Indian Grocer in Austin TX having their own restaurant. I just wanted to share my entry into bulk preparation of Thalipeeth Bhajni, Upvas chi bhajni, Sambar Powder, Rasam Powder, {Mysore and Madras Rasams} Biriyani/Pulao Masala Powder, Idli Podi Gun Powder Curry Leaf Chutney powder (Kariveppilai podi) Instant Upma mix, Instant Coconut chutney mix, Puliogare Gojju Biriyani Paste Bisibele bhath paste Tetuler Chutney Inji-Puli chutney Madurai Muniyandi Vilas chicken curry paste, Kesari Milk Masala , I have introduced all the above items to their racks and I am glad to report here that I have received rave reports from customers. Best thing is that my boss is highly pleased. Wish me luck friends. Hemant Trivedi Anyone willing to check out, may visit Face Book page as under. GANDHI BAZAR AUSTIN TX
  21. vikramkarve

    Mumbai and pune

    MY FAVOURITE FOOD AND WHERE I EAT IT ( Vikram Karve’s Good Food Guide to eating out in Mumbai and Pune) By VIKRAM KARVE I love good food. And I love walking around searching for good food – on my frequent ‘food walks’ as I call them. Let me share with you, dear fellow foodie, some of my favourite eateries. Most of them are in South Mumbai, where I live, a few (where mentioned) are in Pune which is my home town which I visit quite often. Read on. It’s my very own Vikram Karve’s Value For Money Good Food Guide. I’ve walked there and eaten there. It’s a totally random compilation as I write as I remember and I may have missed out some of my favourites but I’ll add them on as and when memory jogs me and also keep adding new places I discover during my food walks. Try some places and let me know whether you liked it. Vada Pav - CTO Vada Pav (Ashok Satam’s Stall) alongside the Central Telegraph Office (CTO) at Flora Fountain ( Hutatma Chowk). Or at Sahaydri at Churchgate. Misal Pav – Vinay in Girgaum . Walk down Marine Drive, cross the road near Taraporewala Aquarium, take the lane between Kaivalyadhama Yoga Centre and Ladies Hostel ( it’s called Income Tax Lane), cross the railway overbridge, walk straight on Thakurdwar Road, cross Girgaum (JSS) Road, walk a bit and Vinay is to your right. Kheema Pav – Stadium. Next to Churchgate Station. Kyani at Dhobi Talao. Seekh Kebabs – Ayubs ( Chotte Mian ). Take the lane to the left of Rhythm House Music Store at Kalaghoda and let your nose guide you. Jeera Butter – Ideal Bakery. Kandewadi, Girgaum. And try the sugarcane juice at Rasvanti next door. Chicken Stew ( Kerala Style), Malabar Paratha, Mutton Korma, Fish Curry and Appams – Fountain Plaza. In the lane off Handloom House. Fort. [ Brings back nostalgic memories of Ceylon Bake House in Ernakulam Kochi (Cochin) ] Chicken Biryani – Olympia. Colaba Causeway. In Pune it’s Dorabjee & Sons restaurant on Dastur Meher road off Sarbatwala Chowk in Pune Camp. Mutton Biryani – Shalimar. Bhendi Bazaar. I like the Chicken Chilly and Raan - it’s exquisite, like Karim’s of Delhi. Malvani Cuisine – Sachivalaya Gymkhana Canteen. Opposite Mantralaya. Nariman Point. Bombil Fry, Pomfret masala, Kombdi (Chicken) Vada and Lunch Thali. Gomantak Cuisine - Sandeep Gomantak. Bazargate Street. Fort. Chiken Masala and Khaboosh Roti – Baghdadi. Near Regal. Off Colaba Causeway. Nihari – Jaffer Bhai’s Delhi Darbar. Near Metro. Nalli Nihari – Noor Mohammadi. Bhendi Bazaar. Berry Pulao – Brittania. Ballard Estate. Puri Bhaji – Pancham Puriwala. Bazargate street. Opposite CST Station (VT). Kolhapuri Cuisine – I go to ‘Purepur Kolhapur’ at Peru Gate Sadashiv Peth in Pune for authentic Kolhapuri Pandhra Rassa, Tambda Rassa and Kheema vati. In Kolhapur it’s Opal. Gulab Jamun – Kailash Parbat. 1st Pasta Lane. Colaba Causeway. Rasgulla – Bhaishankar Gaurishankar. CP Tank. Khichdi – Khichdi Samrat. VP Road. CP Tank. Vegetarian Thali and Chaas(buttermilk) – Bhagat Tarachand. Mumbadevi. Zaveri Bazar. Samrat, Churchgate. Navrattan Kurma – Vihar. JT Road. Shanker Jaikishan Chowk. Opp Samrat. Churchgate. Veg Burger and Chicken Cafreal Croissant – Croissants. Churchgate. Tea while browsing books – Cha-Bar. Oxford Bookstore. Churchgate. Just a refreshing cup of Tea, Irani style – Stadium. Churchgate. Ice Cream – Rustoms, Churchgate and Bachellor’s, Chowpatty. Pav Bhaji – Lenin Pav Bhaji Stall. Khau Galli. New Marine Lines. Near SNDT. Jalebi – Pancharatna Jalebi House. Near Roxy. Opera House. Milk Shakes, Juices and uniquely flavored ice creams – Bachelor. Opposite Chowpatty. Stuffed Parathas – Samovar. Jehangir Art Gallery. Stuffed Omlettes and Steaks – Churchill. Colaba Causeway. Sea food – Anant Ashram. Khotachiwadi. Girgaum. Apple Pie and Ginger Biscuits – Yazdani Bakery. Cawasji Patel Street. Between PM Road and Veer Nariman Road. Fort. Cakes – Sassanian Boulangerie. 1st Marine Street. Near Metro. Buns, Breads and Pastries – Gaylord Bake Shop. Churchgate. Falooda – Badshah. Crawford Market. Curds – Parsi dairy. Princess Street. Sandwiches – Marz-o-rin. Main Street. MG Road. Pune. Chole Bhature – Monafood. Main Street. Pune. Shrewsbury Biscuits – Kayani Bakery. East Street. Pune. The mere thought of Shrewsbury biscuits evokes in me a sensation I cannot describe. I am feeling nostalgic and am off to Pune - for Shrewsbury at Kayani, wafers at Budhani, Sev Barfi at Bhavnagri, Amba Barfi and Bakarwadi at Chitale, Mutton Biryani and Dhansak at Dorabjee, Misal at Ramnath, Sizzlers at The Place, Pandhra Rassa at Purepur Kolhapur, Mango Ice Cream at Ganu Shinde, Mastani at Kavare, Bhel at Saras Baug and on the banks of Khadakvasla lake, Pithla Bhakri, Kanda Bhaji and tak on top of Sinhagarh Fort, Chinese at Kamling ( Oh no. Sadly it’s closed down so I’ll go across to the end of East Street to the East End Chinese takeaway next to Burger King). And guess what? The moment I reach Pune, I’ll walk across the station and enjoy a refreshing Lassi at Shiv Kailas. And then walk down in the hot sun to Main Street. One thing I’ll miss is the non-veg samosas at erstwhile Naaz on the West End corner at the entrance to Main Street. The good old Naaz and Kamling are two places I really miss. See you then. It’s one in the afternoon and I’m hungry. I’m going out for lunch – guess where ! Right now I’m near Aundh in Pune and I’m busy discovering interesting eating places. Polka Dots at Parihar Chowk for it’s Roasts, Spicers for Lamingtons and cakes et al, Babumoshai for roshogullas and lavang lata, Shiv Sagar for Pav Bhaji, Diwadkars for Bhel, Vada Pav, Misal – Anyone know any good food places around here? Dear fellow foodies. Please do send in your comments so I can keep updating. Happy Eating ! VIKRAM KARVE vikramkarve@sify.com
  22. Suresh Hinduja

    Saoji Chicken

    [media]http://www.youtube.com/watch?v=zCxp-VUT2lo&feature=fvwrel[/media] Inspired by this rare cuisine, I decided to take a shot at it tonight and made what I think is a rustic dinner. A Nagpur ploughmans meal. Nagpur Saoji chicken curry, Jowar bhakri, Karela fry, Kala Jamun, Amba lonche and Puran Poli The chicken was delicious and reminded me of a Kolhapuri Tambda rassa. [img]http://www.gourmetindia.com/uploads/gallery/album_3/gallery_1_3_45108.jpg[/img]
  23. Suresh Hinduja

    Masala Mixes

    Jyotida was kind enough to send me some Packets of Noori Masalas when Ravum met up with him in Delhi. Member Rahul Varma has also written a [url="http://www.thehindu.com/mp/2009/10/05/stories/2009100550650200.htm"]piece[/url] on this ancient Pasari ( Grocer). The weather here is now cool enough to cook from these warming spice mixes. Mutton would probably taste better in this hearty stew recipe but I had to make do with Chicken. [attachment=1418:noori.jpg] [attachment=1419:nooristew.jpg] [attachment=1420:stew.jpg]
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