Smita Nordwall

21 hours ago, Simul Parikh said:

I got it too...

Many of these are not easy at all. It's a lot harder and time consuming than other Indian recipe books.

Enjoyed the back story, though.

Would love to see reviews of recipes you try. I am tempted but went with Asha Gomez' My Two Souths.

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. 

I dream of Xochimilco!

True Mumbaiker pav bhaji always has cauliflower in it. Simul Parikh, good on the Instant Pot but what pav did you use? :-)

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. 

3 hours ago, Simul Parikh said:

It's really a nice spot - a man's bar, I like the way the bar is set up and I could see myself coming here with the bros a lot, great space for high fiving and talking about broads. 

He's not even sworn-in yet and he's already taking over the brains of sweet young Indian (perhaps Gujju) doctors!!!  -- jk

32 minutes ago, goldenticket said:

We got a carryout order last week at the new location (maybe the first night they opened) and were pleased with the quality and flavor of the dishes we ordered. Lamb biryani had quite a bit of lamb and some nice heat to it; the chicken kadai was good, with a slightly different (wetter) preparation than some other local spots. Looking forward to dining in the restaurant and trying some other dishes.

I hope they'll have a long and successful run in this spot, unlike previous tenants.

Try their goat curry... it's fantastic. 

Had a wonderful dinner last night. Fabulous service and incredible food. 

6 hours ago, MarkS said:

I think the Misen knife compares very well with the big deal German knives.  Too soon to talk about durability but it feels great in the hand and seems well balanced. 

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. 

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. 

2 hours ago, DonRocks said:

I'm sure it is, but tonight is the first time I have *ever* thought there may be a way to purchase Paneer wholesale - I've been repeatedly told that Paneer is very easy to make; what I had tonight had a texture resembling thick, dense, heavy, leaden, goat cheese (without any of the the goat-cheese tang)

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. 

Avocado toast with a fried egg and pickled onions and lightly pickled jalapeno slices sounds like HEAVEN

6 hours ago, DonRocks said:

I wrote Namaste, and asked if this was a move or a second outlet - I'll post again when I hear back from them.

I can confirm. It is a second outlet. 

On 4/6/2016 at 3:39 PM, Pool Boy said:

Fcuk cancer.

To my amazing mother-by-marriage.  She was strength and grace in the fight against brain cancer. 

Blue and White Carry-out in Alexandria. 

Love this discussion, thanks everyone. Also love that Gujjus are taking over DR.  Sandynva, Simul Parikh, chaalo jamvaa jaiye.  

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/

I've been seeing this word forever - often in Indian restaurants - and have never known quite what it means. It's often used in the form "tempered with <something>," so I'm not sure if tempering requires another agent, or if it's simply a process during which you can add something else.

I'm not oblivious to "temper" being the prefix in "temperature," but to "temper" something might also mean "to calm it down."

Anyway ... help!

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.

I view Indian pickles as things to take a tiny bit of, as part of a larger bite of something - and when I say "a tiny bit," I mean a cut the size of a pea, or even smaller. Occasionally, I'll have a larger portion in a bite, but to say they're an "acquired taste" would be something of an understatement. There are certain foodstuffs - often fermented - that I can easily see neophytes thinking are the foulest things on earth: whiskey, sea urchin, kimchi, blue cheese, and, yes, Indian pickles among them. By the way, did anyone actually *enjoy* their very first beer?

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... 

I suspect the more likely candidates would be places such as Komi, for example, who could easily serve house-made Indian Pickles with their Spit-Roasted Katsikaki For Two With Homemade Pita.

Don, are you sure Katsikaki is an Indian dish?

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. 

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. 

I think South China might be closed: Their online ordering system has been taken offline, and their phone has been disconnected.

Definitely closed.

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.

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!