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Smita Nordwall

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Everything posted by Smita Nordwall

  1. Smita Nordwall
    Would love to see reviews of recipes you try. I am tempted but went with Asha Gomez' My Two Souths.
  2. Smita Nordwall
    They do make life easier. But you can try putting a ball between thick sheets of plastic (i.e. cut ziplock bags) and then try and press down with something like a masala dabba. That's essentially how a tortilla press works.
  3. Smita Nordwall
    I dream of Xochimilco!
  4. Smita Nordwall
    True Mumbaiker pav bhaji always has cauliflower in it. Simul Parikh, good on the Instant Pot but what pav did you use? :-)
  5. Smita Nordwall
    The Halal market in Brookfield Plaza. Next to Dera. Goat, mutton ... cut to your specifications. And because they are Pakistani, they know how we like it cut.
  6. Smita Nordwall
    He's not even sworn-in yet and he's already taking over the brains of sweet young Indian (perhaps Gujju) doctors!!! -- jk
  7. Smita Nordwall
    Try their goat curry... it's fantastic.
  8. Smita Nordwall
    Had a wonderful dinner last night. Fabulous service and incredible food.
  9. Smita Nordwall
    I like it too. I do wish it had a curved blade.And I am going to appreciate the lifetime sharpening deal, if it holds up.
  10. Smita Nordwall
    Most Costcos have it now. It's the same kind you can get in Indian groceries and the Restaurant Depot. Very dense. Great for deep frying but, in my opinion, not the best for dishes that require a gentler texture.
  11. Smita Nordwall
    Paneer is available and cheap at the Restaurant Depot. Large versions of smaller packages you find in Indian stores. I am not a fan -- but they are fine in a pinch for non-discerning diners (sorry). And yes, your description is very accurate.
  12. Smita Nordwall
    Avocado toast with a fried egg and pickled onions and lightly pickled jalapeno slices sounds like HEAVEN
  13. Smita Nordwall
    I can confirm. It is a second outlet.
  14. Smita Nordwall
    To my amazing mother-by-marriage. She was strength and grace in the fight against brain cancer.
  15. Smita Nordwall
    Blue and White Carry-out in Alexandria.
  16. Smita Nordwall
    Love this discussion, thanks everyone. Also love that Gujjus are taking over DR. Sandynva, Simul Parikh, chaalo jamvaa jaiye.
  17. Smita Nordwall
    This is an excellent piece from the Tampa Bay Times. Solid journalism. Would be cool to see The post food team do this kind of reporting instead of plugging the newest cookbooks on the market. Just sayn'. http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/
  18. Smita Nordwall
    Tempering in Indian cooking refers to blooming of whole spices and/or aromatics in hot oil. It is done either at the beginning or the end of the cooking process -- depending on the dish. The idea is to extract all the flavor from the spices. In the case of dals, the tempering (in Hindi called 'tadka') is done at the end, just before serving to preserve the full flavor of the seasonings and add a good bit taste oooph to the otherwise bland lentils. Hope this helps.
  19. Smita Nordwall
    You are supposed to eat Indian pickles (pickles, not the sauces) in tiny bites. And maybe it's a genetic thing, but I remember having enjoyed the first bites of all those things...
  20. Smita Nordwall
    Don, are you sure Katsikaki is an Indian dish?
  21. Smita Nordwall
    The phone number works and the web site is up but the restaurant is closed. Spoke to someone today who said they are looking for a new location and kindly offered to text me when they find one. Hope that's soon. I will miss it until then.
  22. Smita Nordwall
    Something totally weird about the website. It boasts a banquet room for 200. In the former Momo place? No way. I think it deserves a personal visit.
  23. Smita Nordwall
    Definitely closed.
  24. Smita Nordwall
    I use the Pyrex pieces everyday. They have replaced 97% of plastic containers in my kitchen. I wash them in the dishwasher (lids on top rack, of course) and have seen no change in them in more than a year. Another advantage: I tend to use up leftovers that would otherwise tie up limited containers.
  25. Smita Nordwall
    My favorite foodie is coming in to town and has requested a Korean barbecue dinner. OK folks, what's the best place to take him? I have been to Yechon, Honeypig and Kogiya. Love the latter two. Not a huge fan of Yechon but am willing to keep an open mind. Cast your votes!
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