bbhasin

Paid almost two bucks for party wings today and I remember when suppliers would drop off a case gratis as no one wanted them. All a matter of supply and demand. There is a glut in the boneless breast market as great quantities of chicken is being exported to the middle east. They prefer dark meat, that leaves us with an over supply of white.

bbhasin + 1. chettinad, syrian lamb, paratha, appam and the salty lassi with ginger green chilli curry leaves. Q for Chef Vinod..... looking at the map of India, where does 'South' begin (gastronomically)??

Was the pickle made 'in house'?

I am interested in learning more about 'sous-vide' cooking and restaurants in the DC Metro area that use this cooking method. All I know at the moment is that the food is cooked in vacuum sealed plastic bags immersed in water at a constant temp of just below boiling.

Your darling husband is probably right. The original recipe recommends adding a little honey or sugar, to counteract the acidity, if the tomatoes are too tart but these days it has become a standard practice to just add the sugar.

It was a combo of popular items. Tandoori Chicken Wings. Butter Chicken Lamb in curried spinach Bharta- charcoal roasted eggplant sauteed with tomato, onion. Spicy Kadai chickpeas Steamed basmati rice Fresh baked nan Cucumber Raita PLUS pick a beverage. A 12 oz beer or a glass of wine ( need ID) or a non alc. bev of choice. Great mileage for your twenty eh?

You have to watch out for that ' extra degree of alcohol', Rocks. 4.75 + 9% tax = 5.1775. You are lucky they did not round it off, would have cost you a penny more

That was Cafe New Delhi, different operation.

Aditi and Amma are owned by the same person

My family enjoys Sarvana Palace, though we invariably get just the dosas. Never tried the rice there but did have a comment about basmati. Basmati rice is more popular in North India. In the South they tend to favor the ' par boiled' rice which does not have the polished grain or the aroma that Basmati has but the par boiled rice tends to absorb / soak up the sauces much better. Interestingly I attended an Indian cooking class by famous chef/auther Julie Sahni at Sur la Table and was surprised that she propogated jamine rice instead of bamati with the curries she was dishing out, perhaps for the same reason.

Thanks. I have a friend who now wants to come. So its bbhasin + 1. Sorry for the late addition.

I hope its not too late to sign up bbhasin ( just one)

yogurt, milk or chocolate yes chocolate will do it. RIP

Most Indians have never heard of Phall and nor had I,in spite of 30+ plus years of professional association with Indian food, until a guest ( you guessed right, of British origion) requested one. After talking to him and a bit of research it appears the Brits concocted this to indicate an extreme degree of hotness. When curry became popular a kind, of ' hotness scale ' came into being in the UK which went as under- Curry - well seasoned with mild to medium hotness. Madras - denotes a hot curry at the level of 6 or seven on a scale of ten. Next was the Vindaloo pretty hot 8 or 9 and if you simply wanted pain you asked for a phall which would take you off the scale and probably leave you numb and in shock. Just ask them to make it as hot as they can at any Indian place and that should do it. I saw this Indian restaurant in New York specialising in HOT curries, on the Food Channel ( sorry the name eludes me) where they were apparently cooking such hot stuff that the chef at the stove was wearing thick rubber gloves, goggles and a breathing mask. A phall should be kid stuff for those guys.

Ask them about the variations and they will bring out fairly substantial tastes all the varieties. Proceede from there....

tall glass, bacardi light rum, ice, top with fresh watermelon juice, pinch of black salt and lemon wedge.

Can never claim to be an expert and to each their own. That said, did not care for the pulled pork sandwich or the sides BUT the smoked ribs are really great. Have a kid at VCU so now every time we drop/pick her up we return with a couple of racks. Also like the man's philosophy and dedication on his website. How he toured the country to check out all the bbq joints, learn the trade and his teaming up with his late late partner, great story!

The Delhi Pista Korma, as someone recomended above. The Mixed Tandoori Platter is a great grilled value and enough for two. My favorite is the lamb curry ' Rogan Josh ' with a whole wheat roti.

__________Indian near the metro, blanking. DELHI CLUB !

That was some picnic! Coming with ten neighbors the next time. They insist, after I gave them the details. Martian pig slop still my fav topped only by Mel's Mango mould. Remember you promised to bring some around Mel. Still waiting for the recipe for the shrimp dish, tasted only the sauce as was too full and the peuro Rican Pork Roast. The roast is in the oven tonight based on a googled recipe. Thanks to all the organisers specially mktye, my wife's car still has a huge cooler of ice sloshing in the back. oops ....and the tri tip was superb, that will be the next project.

shammi kabab it shall be.

I have a few coolers I can bring. Plus ice. Also bringing 1. some butter from India which I picked up at the local store. I am not sure if its buffalo or cow milk. 2. black salt. 3. a very vile smelling ' Kaju Feni ' from Goa India distlled from a mash of Cashew apples. PLease let me know about the coolers & ice

Prior commitments keep me away but I will bid generously for any doggie bags. look forward to drool over the pics.

couldn't agree with you more DonRocks. I love the space, its beautifully done with modernistic simplicity while still retaining an ethnic flavor. I always stop for a few minutes at the open kitcken in the rear. I love pork belly and after reading Bilrus's all thums up post gave it a shot. The pork was so crisp ( dry?) that I had a tough time chewing and the sauce was nothing to write home about and too little at that. Perhaps it was the chef's night off. My vote goes to Po-Siam in Alexandria ( they do not have pork belly though).

An unconditional apology RaisaB. That said, I hasten to add, that what you describe is not the norm at Bombay Curry Company. I shall personally investigate and speak with the erring individual. I do not know, as yet what the circumstances were but greeting, smile, drinks, dessert , these are basic things and what you experienced is simply unforgivable. I wish you could somehow feel my frustration about how a single employee can mar years of hard work. I would very much like to ‘make up’ for this mishap RaisaB, would you be kind enough to PM/email me your address and telephone number, I would like to try and make a more personal attempt to woo you back and see for yourself that this was a solitary instance. regards Balraj Bhasin Bombay Curry Company