Smita Nordwall

Had an interesting dinner at Taiko Sushi tonight. I was by myself and opted for the omakase at the sushi counter. I think perhaps the sushi chefs (is that the right term,?) tonight were new? When the waitress told them of my order it began a rather lengthy discussion of what that entailed. I was eventually presented a lovely platter that included the night's specials toro and uni. The fish was outstanding. Very, very fresh but the presentation was lacking. I would have preferred that all my nigri wasn't doused in ponzu. And in hindsight, I don't think I got enough sushi to add up to the $35 price. But.... the dinner was plenty filling and the service charming. I think they are perhaps more used to diners who are in to the specialty rolls and varied sauces rather than the straight up sushi/sashimi experience. All in all, I will probably return just for the quality of the ingredients. And perhaps next tine order a la carte instead of omakase.

Hadn't been to Bombay Club in several years. So looked forward to a brunch this morning. Shouldn't have bothered. Starting with the chaat table: The Aloo chaat had great flavors but the potatoes (the aloo) were undercooked to the point of being crunchy. The aloo tikkis were almost burned in the fryer and oil sodden from being left in too long. I don't remember the names of all the main dishes but both meat curries had over cooked meats, the goat as well as the chicken. Both curries were also almost watery. The vegetable dishes were passable but not what I would expect from Bombay Club. The biggest disappointment: the egg bhurji. It was neither a bhurji nor was it well cooked. It was actually Aakuri. It was under salted, overcooked to the point where the egg proteins had coagulated and become tough. We mentioned this to the manager and were told she would see what she could do about it. Soon enough a fresh batch was made and a dish or it presented to our table. Same problem. The other puzzling menu item was the vegetable pulao. Perfectly fine on its own but why serve a spiced, vegetable laden rice dish with dishes that beg for plain rice? The desserts were just as bad. The carrots in the gajjar halwa was not cooked enough. The Gulab Jamun was sickeningly sweet. I am sorry I am not more detailed in my review. But this was a table of five Indians, including my mother -- 'nuf said.

What a totally cool Aunt. Everyone should have one, especially me.

Don, you seem to have influence with restaurant owners... can you PLEASE impress upon them to have their menus and websites copy edited before publication? I think a certain former vice president wrote this menu.

Does anyone have experience with Ikea kitchens? I just saw their new line. Love the look and the widgets are enticing.... I would not be installing them myself.

And potatoes, Eric. Don't forget potatoes. Where would Indian street food be without potatoes?

Perhaps this bit of history about the Nizam's family will make sense: The Asaf Jah dynasty was of Parso-tajik origin from the region around Samarkand in modern-day Uzbekistan, The dynasty was founded by Mir Qamar-ud-Din Siddiqi, a viceroy of the Deccan under the Mughal Empire from 1713 to 1721. He intermittently ruled after Aurangzeb's death in 1707. In 1724, Mughal control lapsed, and Asaf Jah declared himself independent in Hyderabad.

Don, it's an interesting thought but biryani is actually a northern Indian dish. Most likely brought over from Persia by the Mughals. It has some very strong footing in Iranian rice dishes. Granted, some of the best biryani in India comes from Hydrabad, a city some what to the south. But when Hydrabad was a princely state, it was ruled by a Muslim, the Nizzam of Hydrabad -- hence the heavily Mughal influence.

Thank you.

My Thanksgiving dinner last year featured turkey in mole Poblano. Painstakingly finding all the right ingredients and following a recipe closely. Several people with ties to Mexico said it was as good as they have had ((albeit they are friends)). I was so proud. Until. I read this quote from an interview Diana Kennedy gave Food52.com What are the pantry ingredients that you use the most when you're in Mexico? These are the items currently in my pantry in Mexico: 5 types of pumpkin seeds, dried fava beans, dried shrimps of all sizes (head intact and unshelled), 13 types of dried chiles, several types of dried corn, powdered lime, tequesquite (a natural salt), 8 types of dried regional Mexico oreganos, almonds, pecans, cashew nuts, candied citron and biznaga (barrel cactus), white, black, and muscat raisins, currants, and three types of Mexican sea salt. Plus, of course, every spice you can name. I use them all from time to time.

Tofu knots???

Eric, the potato dish is actually Tameta Batata nu Shaak. You guessed it, tameta for the tomatoes. It is one of my favorite childhood veg dishes. In my home, we eat it with khichadi for a simple supper. In fact, that's on the menu for dinner tomorrow night here. Cheers.

It's not marketing, it's economics. You have to pay for the space.

Any on NoVA?

Eric, good to have you back. I had missed your posts.

Sounds about right. Toss in a little ground cardamon and top it with some toasted slivered almonds. Serve warm and be ready to be transported back into your mother's warm embrace.

Really?

Thanks all. I will stick with the idea. Pat, I would love the recipe for avocado soup. Also, thanks for the heads up about slim shopping options. I don't have family there. We are just going to descend upon Taos and stay in 3 rented houses. We have does this to several other unsuspecting communities... the best reaction to seeing a bunch of Indians and a few white folk came from the folks in Snowshoe, WVA. Especially, when we started an impromptu cricket match in a vacant lot next to a gas station. I will be sure to let you know how it goes over. Until then, any other ideas are still welcome.

OK, DR friends need some serious help here. I am attending a family reunion in Taos in a month. I will have to cook dinner for about 35 people (adventurous eaters, some vegetarians, some diabetic, no little kids) one night. These dinners get quite competitive with each cook trying to out do the last. Menu plans so far include grilled platters; biryanis; a home style Indian feast; and tagines. I had planned to do a sort of a bahn mi bar -- bolillos standing in for baguettes and fillings that include lemongrass tofu; eggplant meatballs; caramelized pork and some sort of chicken. I figured the diabetics and carb-haters can always make a "bowl" out of the offerings. Plus a couple of salads, including the amazing Crunchy Ginger Salad from Naomi Daguid's Burma. Problem: I am wondering if the bahn mi bar will be too reminiscent of lunch... sandwiches, after all. Any thoughts? Also, I am stumped for ideas for aps and dessert. Please help me save my culinary honor.

I haven't tried it yet, but I can probably assume the Middle Easter Fare is top notch... since it is right next to a mosque.

Wow. Thank you. I make yogurt all the time but with regular milk, not cream. Will have to try that.

Zora, I am intrigued by the homemade cultured buttermilk. Would you please share the technique?

Did you make the sambal masala? What's in it?

squid curry

Thanks for giving me a reason to visit Eden Center.