tag:blogger.com,1999:blog-79410222024-03-23T14:23:40.097-04:00Lulu Loves Manhattanluluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-7941022.post-1135779771404694122005-12-28T09:18:00.000-05:002005-12-28T09:25:15.776-05:00My new London blog is now live!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/911/391/1600/ll.jpg"><img style="cursor: pointer;" src="http://photos1.blogger.com/blogger/911/391/320/ll.jpg" alt="" border="0" /></a><br /><br />My new blog is now up and running. Here's the link:<br /><br /><a href="http://lululoveslondon.blogspot.com" target="_blank">Lulu Loves London</a><br /><br />I haven't yet had time to add my favourite blog links etc but will be doing so soon.<br /><br />Come visit!!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com4tag:blogger.com,1999:blog-7941022.post-1134918649581121002005-12-18T09:47:00.000-05:002005-12-18T10:10:49.663-05:00Bye Bye Manhattan, Hello London!<a href="http://www.flickr.com/photos/49503201695@N01/74764507/" title="Photo Sharing"><img src="http://static.flickr.com/41/74764507_5836195d0c.jpg" alt="" height="300" width="400" /></a><br /><br />I can't believe that today is my last Sunday in Manhattan. In New York. In the United States. H and I are relocating to London for our respective jobs. The movers come tomorrow. We fly Tuesday. We'll be in London for breakfast on Wednesday morning. Wow. I feel kinda sad that we're leaving the city barely a year and a half after arriving here. And just when I had almost gotten over the Bay Area and was become a New Yorker!<br /><br />But London is one of the most loved cities in the world. Everyone tells me that I'll love it even more than San Francisco and New York. I'm excited that London has such an eclectic mix of cultures and traditions. Also, the city has undergone a culinary renaissance in the past decade - I can't wait to go on my food adventures. But the most delightful part about living in London will be that Paris, Nice, Madrid, Barcelona, Casablanca, Zurich, Milan, Reykjavik, Prague, Dubrvovnik, Vienna, Ljubljana - to name just a few of the fabulous European Cities I'm dying to visit - are just a hop, skip and an <a href="http://www.easyjet.com/" target="_blank">easyJet</a> ride away! Not to mention Bombay just 8 hours away as well. Woohoo!<br /><br />Lulu Loves London, shall we say?luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com14tag:blogger.com,1999:blog-7941022.post-1134832960739972352005-12-17T09:49:00.000-05:002005-12-17T11:15:33.153-05:00MEME: You are what you eat!<a href="http://www.flickr.com/photos/49503201695@N01/74419441/" title="Photo Sharing"><img src="http://static.flickr.com/42/74419441_966d68afbb_o.jpg" alt="" height="443" width="399" /></a><br /><br /><a href="http://potonfire.blogspot.com/" target="_blank">Rums</a> tagged me for this latest meme on listing my ten favourite foods. I had a really hard time restricting my selections to just ten. It was also difficult to keep the list consistent in terms of produce, ingredients, dishes or types of cuisine. As a result, my list is a bit of a hodgepodge of all the above. Since this meme claims that you are what you eat, I thought I'd give you a glimpse of me in my kitchen, my favourite space in the world.<br /><br /><span style="color: rgb(255, 102, 0); font-weight: bold;">CHEESE</span><span style="font-weight: bold;">.</span> My love affair with cheese began with the Amul cheese that K (my parents' cook who has been with our family for over 30 years) used in my toasted cheese sandwiches, the perfect after school snack for a 10 year old. It continued through high school with Britannia cheese spread with jeera (cumin) that I was crazy about. Then it was Cheddar, Swiss, Monterrey and Pepper Jack at Davidson. And then my love for cheese was taken to an entirely new level when I lived in Paris and Tours my junior year in college. I must have tasted over a 100 types of French cheese and I loved every one of them, including some of the stinkiest varieties. My French host family served us a cheese plate after dinner every night and that's how my knowledge of cheese really improved. These days, I experiment with new cheeses from all over the world, including some fantastic artisinal ones frm the U.S. I hesitate to list just a few but my top faves are Brie, Manchego, Fontina, Jarlsberg, fresh Mozzarella, Tomme de Savoie, Reblochon, Chevre and Comte.<br /><br /><span style="color: rgb(255, 102, 0); font-weight: bold;">IYENGAR FOOD</span>. I once read somewhere that Iyengar food is food for the brain. It combines all the elements in the right proportion. It is pure vegetarian and is based on a diet of rice, pulses, vegetables and yogurt. Garlic is strictly prohibited and onions are used sparingly in modern Iyengar households. This was my staple diet for the first eighteen years of my life. I probably didn't love it as much growing up as I do now. I prefer this cuisine to any other I've discovered since leaving home. This will make my dad and mom smile, I'm sure! I love <span style="font-style: italic;">vatral kuzhambu</span>, <span style="font-style: italic;">aviyal</span>, <span style="font-style: italic;">mysore rasam</span> (spicier and tangier than tomato rasam), <span style="font-style: italic;">paruppu usili curry</span>, <span style="font-style: italic;">manga pachadi</span>, <span style="font-style: italic;">masala sundal, thenga thuvaiyal</span>, <span style="font-style: italic;">puliodarai</span> (tamarind rice), and the best of all, <span style="font-style: italic;">thair sadaam</span> or yogurt rice.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 0);">CHAAT.</span> I can never get enough of <span style="font-style: italic;">bhel puri</span>, <span style="font-style: italic;">sevi puri</span>, <span style="font-style: italic;">pani puri</span>, <span style="font-style: italic;">dahi batata puri</span>, <span style="font-style: italic;">samosa chaat</span>, <span style="font-style: italic;">dahi vada</span>, <span style="font-style: italic;">pavi bhaji</span>, <span style="font-style: italic;">ragda patties</span>, the list is endless. Indian street food as it is called these days is growing in popularity and I am thankful for that. I would go stir crazy without being able to satisfy by regular <span style="font-style: italic;">bhel</span> cravings.<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 0);">INDIAN CHINESE</span>. Sweet Corn Vegetable Soup. Lemongrass Soup. Veg Manchurian. Chili Garlic Potato. Paneer Fry. Veg Chopsuey. You get the picture. I love the Indian version of Chinese food. Everything deep fried and drowned in lots of masalas with extra spicy sauces, vinegar and green chilies. Not sure my tummy loves Indian Chinese as much as I do!<br /><br /><span style="color: rgb(255, 102, 0); font-weight: bold;">INDIAN PICKLES</span>. I am crazy about pickel given what a <span style="font-style: italic;">thair sadam</span> gal I am. Eternal favourites are <span style="font-style: italic;">vadu manga</span>, <span style="font-style: italic;">manga thokku</span>, <span style="font-style: italic;">chunda</span>, <span style="font-style: italic;">manga inji</span>. H has gotten me into<span style="font-style: italic;"> carrot pickle</span> and <span style="font-style: italic;">garlic pickle</span>, both of which are great with parathas at 3 am in the morning!<br /><br /><span style="color: rgb(255, 102, 0); font-weight: bold;">MEXICAN/SOUTHWESTERN.</span> This is probably my favourite cuisine after South Indian and Chaat. My love for Mexican was nurtured in Northern California though I've heard that the food per se is better in Southern Cal and Texas. I'm crazy good quality pico de gallo and freshly baked tortilla chips. I also love tomatillo salsas and have been experimenting with different type of tomatillo and chili combos lately to create spectacular salsas. Vegetable burritos, cheese and bean burritos, mushroom quesadillass are regular selections of mine on any Mexican menu. I love corn, beans, cilantro, tomatoes, lime. So you know know why anything Mexican Southwestern is always enticing!<br /><br /><span style="color: rgb(255, 102, 0); font-weight: bold;">SPANISH TAPAS.</span> An unusual choice for a vegetarian because authentic tapas at the bars and restaurants in Spain isn't exactly vegetarian (I learnt the hard way on our honeymoon in Andalusia!) but I love the flavours and have made this my number one party cuisine. Roasted red peppers. Patatas bravas. White bean salads. Marinated olives. Banderillos. Tostadas. Mushrooms in garlic and olive oil. Potato croquettes. Frittatas. All to be enjoyed with warm crusty bread, glugs of good quality extra virgin olive oil and lots of sangria.<br /><br /><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">BASIC ITALIAN</span>.</span> Fresh pasta, basil, tomato sauce and olive oil. My idea of a great Italian meal. Nothing too fancy, just the basics. I love Pizza Margherita for its simplicity. I've become a huge arugula fan thesedays so I enjoy simple Italian salads with arugula and freshly grated cheese. I also love homemade risotto, my favourite being a Wolf Gang Puck recipe for Wild Mushroom Risotto with Truffle Oil which you can find on the Food Network website. A terrifc dish for seduction - yes, it works every time!<br /><br /><span style="color: rgb(255, 102, 0);"><span style="font-weight: bold;">FRUITS</span>.</span> I could live on fruits alone. And there's not a single fruit in the world I don't love. Banana, grape, mango and avocado are my favourites. I prefer enjoying fruits by themselves rather than in desserts, milkshakes, pies etc.<br /><br /><span style="color: rgb(255, 102, 0); font-weight: bold;">MY SWEET TOOTH.</span> And finally a bit on which sweets I love the most. Jalebis. Mishti dhoi. Rasamalai. Turkish delights. Nutella. White chocolate fondue. Creme brulee. Sorbet.<br /><br />What a long post! Hope you enjoyed it. Were you surprised at my selections? Do you love any of the same foods I do? Would love to hear your comments.<br /><br />I'm tagging five new blog friends - <a href="http://www.nandyala.org/mahanandi" target="_blank">Indira</a>,<a href="http://www.mydhaba.blogspot.com/" target="_blank">VKN</a>, <a href="http://forkthis.blogspot.com/" target="_blank">Melissa</a>, <a href="http://limadelhi.blogspot.com/" target="_blank">Sury</a> and <a href="http://hookedonheat.blogspot.com/%20target=" _blank="">Meenakshi.<br /></a>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com11tag:blogger.com,1999:blog-7941022.post-1134609018972403872005-12-14T19:59:00.000-05:002005-12-14T20:10:18.986-05:00The gift of friendship<a href="http://www.flickr.com/photos/49503201695@N01/73644477/" title="Photo Sharing"><img src="http://static.flickr.com/20/73644477_f3fcfa54b4_o.jpg" width="399" height="215" alt="" /></a><br /><br />When we came home from dinner on Sunday night, my doorman surprised me with a beautifully wrapped gift which he said my friend Shivani had just dropped off. I gently opened the box when I got to the apartment though I was dying to tear it apart and see what was inside. To my complete delight and ecstasy, I found lots of yummy homemade treats and a heap of Hershey's kisses thrown in. I didn't know which one would be the first best bite as all the goodies smelt heavenly and looked utterly ready to melt in my mouth. I reached for a piece of what looked like a lemon curd treat and dug in with my eyes closed. Yummmm...what followed was pure lemony creamy bliss that lingered well after the first bite. I called Shivani immediately to thank her and to also get the exact names of everything she had personally baked for me - lemon squares, carrot cake with cream cheese, chocolate chip cookies, magic cookie bars (graham crackers crumbs, chocolate chips, walnuts, coconut flakes and condensed milk), sugar cookies and mint chocolate surprises. Shivani and her sister spent all day Saturday (11 plus hours) baking goodies for their friends and family. What a special gift! Thank you from the bottom of my heart, Shivani.<br /><br />For those of you contemplating homemade food gifts, you can also consider foods like candied nuts, spiced olives, fruit jellies and mulled wine spice mixes to name a few. Drop into a beautiful jar, tie a nice bow and your gift is ready to be parted with this season of giving.luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com4tag:blogger.com,1999:blog-7941022.post-1134517260651778642005-12-13T18:25:00.000-05:002005-12-13T18:41:00.713-05:00Roz ka khana (everyday food)<a href="http://www.flickr.com/photos/49503201695@N01/73320889/" title="Photo Sharing"><img src="http://static.flickr.com/35/73320889_805725c3b4_o.jpg" alt="" height="326" width="299" /></a><br /><br />Except that roz ka khana at my house is not Indian. H is one of those few Indian guys who doesn't need Indian food everyday. I was annoyed at first but it has actually helped me to grow and expand my culinary skills.<br /><br />When he does crave Indian food, I try to do something different every time to impress him. Last night I made rotis from scratch. I had several failed attempts in the past few years but I learnt a few tricks when I spent the weekend last summer with my best friend, Darshini, in London. She is quite the Gujju cook extraordinaire and she shared with me her mother-in-law's secrets for the perfectly puffed and soft rotis.<br /><br />For every cup of atta (best to get chapati flour from an Indian grocery store), add 1/3 cup of warm water and 1 tbsp oil. As you knead the dough till it all comes together nicely, add a few tsps of milk. That's the first trick. And boy, does it make a difference in the softness of the rotis. Set aside the dough and cover with a slightly damp cloth. That's the second trick. After about 10 minutes, divide the dough into golf ball size balls and keep covered until all the other dishes are ready and the family is seated at the table. At that point, take each golf ball and roll into a flat circular shape.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/73320890/" title="Photo Sharing"><img src="http://static.flickr.com/35/73320890_e48220bd82_o.jpg" alt="" height="300" width="400" /></a><br /><br />After every roll you must dip the dough in a big bowl full of atta. How thin you roll the chapati will determine how much it puffs up. I haven't yet mastered either this or exactly how hot the pan needs to be so you don't burn the chapati but I hope to get it right next time around!<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/73320891/" title="Photo Sharing"><img src="http://static.flickr.com/35/73320891_a5096a284f_o.jpg" alt="" height="266" width="399" /></a><br /><br />By the way, you don't have to use loads of ghee when cooking the chapati. Just make sure that the grid or pan is hot enough and cook on both sides till browned.<br /><br />I made matar paneer and spinach moong dal as accompaniments to the roti. Of course, lots of raw onions chopped up, a few baby tubs of yogurt and a few varieties of Indian pickle were close at hand.<br /><br />H was amazed how delicious the rotis were even though they weren't perfect. Now he doesn't want to ever have store-bought rotis! His next challenge to me: gobi parathas. Now that's a dish I would not attempt without oodles of ghee!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com11tag:blogger.com,1999:blog-7941022.post-1134432147900797362005-12-12T18:56:00.000-05:002005-12-12T19:02:27.920-05:00CONTEST: The prizes<a href="http://www.flickr.com/photos/49503201695@N01/72992839/" title="Photo Sharing"><img src="http://static.flickr.com/34/72992839_2c7ae95c58_o.jpg" width="300" height="400" alt="" /></a><br /><br />Congratulations to Sandeep, Faffer and Sandhya for winning the contest last week. Sandeep who is based in Delhi will receive a copy of Rachel Ray's new cooking magazine, Every Day with Rachel Ray. I picked it up while traveling last week and was totally hooked to it - she makes food and cooking so accesible and fun! The other two winners live in America so it easier to send them bulkier items :) Faffer is going to get a bottle of Apricot Butter that I made and Sandya will receive some fine Belgian chocolates from Le Pain Quotidien. Enjoy your gifts and thanks for participating!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com6tag:blogger.com,1999:blog-7941022.post-1134170643006055672005-12-09T18:24:00.000-05:002005-12-09T18:26:25.086-05:00Mediterranean Veggie Burger<a title="Photo Sharing" href="http://www.flickr.com/photos/49503201695@N01/66236641/"><img height="369" alt="" src="http://static.flickr.com/29/66236641_19b05832a5_o.jpg" width="299" /></a><br /><br /><p>I'm amazed how mainstream veggie burgers have become. As a freshman at Davidson in North Carolina, I used to ask for "Hamburgers without the beef" at the local McDonald's only to receive dumfounded stares from the staff taking the order. McDonald's has a McVeggie option these days but I find their burgers and fries unbelievably greasy. I had shied away from veggie burger at fast food joints, choosing only to indulge in the frozen patties that can be grilled at home. But a few weeks back I discovered a very flavourful and healthy veggie burger at New York Burger which has me hooked.<br /><br />Homemade chickpeas and fresh herbs (parsely, dill, mint etc) are pound together and cooked to make an amazingly fresh and tasty patty that is served on a whole wheat bun with cucumber dill yogurt on the side. The burger comes with Idaho fries which are freshly cut and fried in 100% soybean oil so no transfats or cholestrol lurking around. I like to wash down the burger and fries with a fresh lemonade frappe.<br /></p><p>New York Burger<br />303 Park<br />btw 23rd and 24th<br />212-254-2727</p>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com11tag:blogger.com,1999:blog-7941022.post-1134010278926660702005-12-07T20:53:00.000-05:002005-12-07T21:51:18.993-05:00Blakcberry Cabarnet Sorbet and Vanilla Icecream with Fresh Berries<a href="http://www.flickr.com/photos/49503201695@N01/71333276/" title="Photo Sharing"><img src="http://static.flickr.com/35/71333276_fbe640699d_o.jpg" alt="" height="465" width="400" /></a><br /><br />I'm not really into making desserts at home. Somehow they intimidate me. And H gets really mad when I make high-calorie dishes because he finds it hard to resist them!<br /><br />But last week when we had a few some of our friends over for dinner, I whipped up a dessert which was really easy and low in calories. I was totally surprised that my impromptu combination of ingredients turned out to be such a bit hit!<br /><br />I like to use a nice red wine glass for building these kind of desserts - I learnt this trick from watching too many Rachel Ray shows :) I then add a few scoops of <a href="http://www.ciaobellagelato.com/" target="_blank">Ciao Bella</a> blackberry cabernet sorbet and a few scoops of vanilla icecream. Top with blackberries and raspberries. And drizzle a few drops of cointreau. The tartness of the sorbet pairs beautifully with the creaminess and sweetness of the vanilla icecream. The fresh berries add a burst of juice and the cointreau's contribution is a nice orangey high note. Yum-o!<br /><br />Ciao Bella sorbet is available in over 30 different flavours and their gelato is available in over 40 different flavours so one can really go wild with combos! I love sorbets and my favourites are the Blood Orange, Passion Fruit and Mango.luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com4tag:blogger.com,1999:blog-7941022.post-1133922388534160252005-12-06T21:11:00.000-05:002005-12-06T21:26:28.546-05:00How to make shrikhand at home<a href="http://www.flickr.com/photos/49503201695@N01/71031486/" title="Photo Sharing"><img src="http://static.flickr.com/20/71031486_67b75b3b65_o.jpg" width="300" height="400" alt="" /></a><br /><br />Who knew that making shrikhand at home was so simple! I found out how to make this simple Indian dessert last week when my Maharashtrian sister-in-law brought a full tub of homemade shrikhand to our cousins' reunion in Chicago.<br /><br />To keep it super simple, start with any amount of yogurt (does not matter if it is full fat or fat free either) you have in the fridge. Tie up the yogurt in a cheesecloth or even dupatta<span style="font-style: italic;"> </span>and leave to hang over the kitchen sink faucet. After about three hours (or till all the liquid has drained), remove from the faucet and transfer the thickened yogurt to a nice bowl. Use your judgement to add the right amount of sugar, a few pinches of saffron dipped in a bit of warm milk and several pods of cardammom. You can also add any type of nuts you fancy like pistachio, walnuts, almonds etc. If you love the taste of mangoes, try adding mango pulp to make <span style="font-style: italic;">aamkhand</span>. If you want to make this dessert a bit tangy, add sour cream and stir well before adding the nuts.<br /><br />I can eat shrikhand by the spoonful without anything else but my sister-in-law loves to eat her shrikhand with puris. How about you - what is your favourite way to enjoy shrikhand?luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com17tag:blogger.com,1999:blog-7941022.post-1133911726758637132005-12-06T18:15:00.000-05:002005-12-06T18:30:12.516-05:00CONTEST: And the correct answer is...<a title="Photo Sharing" href="http://www.flickr.com/photos/49503201695@N01/69730910/"><img height="319" alt="" src="http://static.flickr.com/20/69730910_0eb04b0086_o.jpg" width="400" /></a><br /><br />Homemade Shrikhand!<br /><br />Saffron gives the shrikhand the yellowish colour and I added some pistachios and elaichi as well.<br /><br />For those of you who haven't heard of this deliciously creamy and sweet Indian dessert, stay tuned for a simple recipe to make shrikhand at home.<br /><br />Congratulations to Sandeep, Faffer and Sandhya for winning the first three prizes for guessing the correct answer. Please send your mailing addresses to <a href="mailto:lools@hotmail.com">lools@hotmail.com</a> . Once I've determined how far away from New York you live, I'll announce your prizes accordingly.<br /><br />A special mention to Indira for linking to this contest from her beautifully designed Indian Food Blog called Mahanandi and all of you for providing me lots of amusement through the comments :)<br /><br />Did you enjoy this contest? Was it annoying? Did I make you guys wait too long before giving away your answer? Please take a second to give me your feedback. Thanks!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com10tag:blogger.com,1999:blog-7941022.post-1133633009535112472005-12-03T12:55:00.000-05:002005-12-03T13:03:29.536-05:00CONTEST: Guess the food pictured!<a href="http://www.flickr.com/photos/49503201695@N01/69730910/" title="Photo Sharing"><img src="http://static.flickr.com/20/69730910_0eb04b0086_o.jpg" alt="" height="319" width="400" /></a><br /><br />Given the holiday season, I'm giving away surprise gifts to the first three of you who correctly guess the food in the picture. The only hint I will give you is that it is homemade.<br /><br />Please post your answer along with your email address by 6pm Eastern Time on Tuesday, December 6th. I'll notify the winners that evening by email and also post on the blog.<br /><br />Good luck - I'm dying to see what everyone guesses!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com31tag:blogger.com,1999:blog-7941022.post-1133402187357429502005-11-30T20:53:00.000-05:002005-11-30T20:56:27.380-05:00Trendy and Tasty Mexican (from my archives)<a href="http://www.flickr.com/photos/49503201695@N01/2015989/" title="photo sharing"><img src="http://photos2.flickr.com/2015989_30d927a815_m.jpg" alt="" style="border: 2px solid rgb(0, 0, 0);" /></a><br /><span style="margin-top: 0px;"> </span> <p style=""> Over one hundred tequilas to choose from,highly creative menu items and the best freshly made guacamole in town. An unbeatable combination for a nice Mexican night out in Manhattan.<br /><br />Folks, head to Dos Caminos everytime you're in the mood for margaritas and some people watching. The restaurant is rated among the ten best in New York City by the World Press. The place is usually packed on weeknights with young professionals all out to have a fun time with colleagues. Despite the huge dining room, there's a cozy feeeling created by the dim lights and the warm hues. While you wait to be seated, try the prickly pear margarita and order a serving of some guacamole and chips. The chips are brought in a small basket and are still warm from being freshly made. Guacamole is custom made depending on how spicy you want it. I love being entertained just bit while dining and Dos Caminos' personalized guacamole preparation is quite something to watch. And the guac is absolutely delicious. Go easy as you may fill up even before appetizers!<br /><br />The menu looked very interesting though I have to admit that the veggie options are quite limited. My farmer's market vegetable quesadilla was just heavenly - it had roasted peppers, eggplant and other complex flavours. If I hadn't gone overboard on the chips, I would have definitely tried the sides of which there were enticing options for vegetarians including grilled corn and fried plantain.<br /><br />A bit on the expensive side but if you stick to a margarita, some guacamole and an entree, it's actually not too much of a splurge.<br /><br />Lovely, lovely, lovely.<br /><br />Dos Caminos, 373 Park Avenue South, between 26th and 27th Streets (212-294-1000)</p>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com2tag:blogger.com,1999:blog-7941022.post-1133017161313075832005-11-26T09:35:00.000-05:002005-11-26T09:59:21.376-05:00Wow Bao, Chicago<a href="http://www.flickr.com/photos/49503201695@N01/67105279/" title="Photo Sharing"><img src="http://static.flickr.com/32/67105279_1b1db4f2a1_o.jpg" alt="" height="400" width="300" /></a><br /><br />Greetings from the windy city! For those of you living in America, hope you are enjoying Thanksgiving weekend. We arrived here on Wednesday for H's cousins' reunion. 17 of us have piled on at his eldest cousin sister's home in Aurora, a suburb of Chicago which is supposed to have one of the best school districts in the nation. When looking to relocate anywhere in the U.S. based on your kids' schooling needs, follow the <span style="font-style: italic;">desi</span> trail to the zipcodes that have the best public schools and you can't go wrong.<br /><br />We drove to downtown Chicago yesterday. Some of our cousins had never been so were excited to take in as many sights and sounds they could on a freezing cold evening. It was 20 degrees fahrenheit and flurrey when we drove in. Our first stop was the mega Borders bookstore on Michigan Avenue for some cappucinos, masala chais and hot chocolate to warm us up. the 2nd floor had a pretty impressive food section and I was dying linger on but everyone else wanted to go clothes and shoes shopping so I allowed myself to be dragged along to the Water Tower Place, one of the nicest shopping malls in downtown.<br /><br />I noticed Wow Bao the minute we walked in to the Water Tower Place. A wonderfully inviting aroma of garlic, ginger and sesame stir-fried foods wafted in the air. Upon close inspection I discovered that one could take-out steamed buns filled with meat and vegetables, spicy pad thai noodles, rice bowls, soups and salads. Steamed buns are the Chinese version of bread made from flour and yeast except that they are almost always filled with something delicious. I loved the green vegetable bun I ordered along with a glass of Hibiscus Lemonade.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/67108743/" title="Photo Sharing"><img src="http://static.flickr.com/34/67108743_c6004bb358_o.jpg" width="263" height="490" alt="" /></a><br /><br />Wow Bao is a fantastic modern concept for Chinese takeout. I'm really looking forward to Wow Bao spreading its wings soon to Manhattan.luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com6tag:blogger.com,1999:blog-7941022.post-1132941076132578542005-11-25T12:39:00.000-05:002005-11-25T12:51:16.146-05:00Samosa chole<a href="http://www.flickr.com/photos/49503201695@N01/66236389/" title="Photo Sharing"><img src="http://static.flickr.com/25/66236389_9f603eeb7a_o.jpg" alt="" height="299" width="399" /></a><br /><a href="http://www.flickr.com/photos/49503201695@N01/66236390/" title="Photo Sharing"><img src="http://static.flickr.com/25/66236390_495ea9fb50_o.jpg" alt="" height="300" width="400" /></a><br /><br />Kailash Parbhat also has the best samosa chole in Bombay. Samosas are crispy turnovers stuffed with spicy potato and peas. Chole is made from chickpeas simmered in and onion and tomato curry with lots of Indian spices. Samosas are usually dipped in coriander chutney or tomato ketchup but chole makes an excellent and hearty accompaniment to make samosa chole a perfect mini lunch. <br /><br />You can also make a yummy street food called samosa chaat using the samosa and chole by cutting the samosas into small pieces and then adding a bit of chole, some sev (puffed rice), raw onions, tomatoes, coriander, tamarind chutney, salt and lime juice. Yum!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com3tag:blogger.com,1999:blog-7941022.post-1132848648711763232005-11-24T11:10:00.000-05:002005-11-24T11:13:24.686-05:00Crispy and succulent jalebis<a href="http://www.flickr.com/photos/49503201695@N01/66236388/" title="Photo Sharing"><img src="http://static.flickr.com/32/66236388_fdea9e6b8a_o.jpg" alt="" height="334" width="400" /></a> <span style="margin-top: 0px;"> </span><br /><br />Jalebis are my favourite Indian dessert. And the best jalebis in Bombay are made at Kailash Parbhat Hindu Hotel in Colaba. Flour batter and sugar are piped into spirals and dunked in ghee to create this crispy delight which is soft and gooey on the inside. A pinch of the best quality saffron is added to the mixture before frying to impart the charactertistic tangerine colour. The jalebis from KP are just the right sweetness and crispness. I can easily eat five or more at once if I'm not careful!<br /><br />I've never attempted to make jalebis at home but in case you are feeling adventurous, here is a simple recipe that I found on the net:<br /><br />Ingredients:<br /> * 2 cups Sugar<br /> * 2 cups Maida (flour)<br /> * Ghee for frying<br /> * A pinch of Kesar (saffron)<br /> * ½ tsp Baking powder<br /> * 1 tsp Cardamom powder<br /><br />Method:<br /> 1. Mix maida with baking powder, cardamom powder and water to made a batter of the consistency of thick cream.<br /> 2. Put it aside in a warm place to ferment for 24 hrs.<br /> 3. Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes a syrup of one thread consistency.<br /> 4. Add saffron soaked in warm water.<br /> 5. Now heat Ghee in a deep frying pan.<br /> 6. Fill up with batter in a muslin cloth and pierce it from the bottom.<br /> 7. Now allow the batter to fall into continuos double circles .<br /> 8. Allow the jalebis to set and then turn over once.<br /> 9. When fried well, remove out of the pan and slip into the syrup, apply slight pressure so as to make them absorb the syrup.<br />10. After 5 minutes, take it out of the syrup, drain and serve hot.<br /><br />Tip: Place a piece of plastic wrap on the surface of cooked pudding filling immediately after pouring to prevent a skin from forming.<p></p>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com3tag:blogger.com,1999:blog-7941022.post-1132746879840334202005-11-23T06:32:00.000-05:002005-11-23T06:54:39.880-05:00Souk at The Taj Mahal Palace & Tower, Mumbai<a href="http://www.flickr.com/photos/49503201695@N01/66151643/" title="Photo Sharing"><img src="http://static.flickr.com/25/66151643_f3e908c987_o.jpg" alt="" height="300" width="400" /></a><br /><br />I am amazed by the dazzling diversity of international food available in Bombay these days and not just at the five star restaurants. Chinese, Japanese, Italian, Thai and Middle Eastern seem to be the most sought after by Bombayites from Churchgate to Vashi. It's quite exciting to see Bombay develop into a terrific city for foodies and words like katsu, carpaccio, tabouli and satay become common parlance.<br /><br />As luck would have it, I dined twice at Souk located at the Taj in South Bombay on my quick visit this time. Souk is a Middle Eastern restaurant serving mezze and other traditional dishes from Iran, Turkey, Lebanon, Egypt, Greece, and Morocco. The ambience is not particularly Middle Eastern (and I was sad that they didn't energize the atmosphere with Turkish music) but the top floor of the hotel offers stunning views of the Gateway of India and the Bombay Harbour. On my first visit for a business dinner, I was very lucky to be seated at the Chef Table in the exclusive Casablanca Room overlooking a small balcony with roses and other fragrant potted plants as well as a close-up view of the Gateway of India. The chef paid special attention to our table and surprised us with a delicious tasting menu including mezzes, humus and babaganoush, falafel, chickpeas soup, Moroccan vegetarian tagine, bakhlava and rose petal icecream. On my second visit, I had a simple dinner with <a href="http://margaritasandmiaows.blogspot.com" target="_blank">Nisha</a> and Vikram for Vikram's bithday. We ordered a few mezzes and shared a light couscous and vegetable stew dish. We were even treated to a creamy birthday cake. The highlight of my second visit was ordering a hookah in double apple flavour and savouring it with mint tea while catching up with my dear friends.luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com4tag:blogger.com,1999:blog-7941022.post-1132540099215793922005-11-20T21:26:00.000-05:002005-11-22T18:17:42.466-05:00Aviyal<a href="http://photos1.blogger.com/blogger/911/391/1600/aviyal.jpg"><img style="" alt="" src="http://photos1.blogger.com/blogger/911/391/320/aviyal.jpg" border="0" /></a><br /><br />Aviyal is a traditional South Indian vegetable dish made from an assorted variety of boiled vegetables laced with a deliciously light curry of yogurt, green chilies, coconut and cumin. Fresh curry leaves and some dollops of coconut oil add the finishing touches giving aviyal its distinct flavour. Aviyal is best enjoyed with freshly cooked basmati rice but is also yummy on its own if you are watching your carbs.<br /><br />Here's how GB makes Aviyal:<br /><br />1 Potato<br />1/2 cup French beans<br />2 carrots<br />1 green plantain<br />4 or 5 medium sized arbi (you need to boil the arbi separately and not with the other vegetables)<br />Half pumpkin each (red and white)<br />1 cup yogurt (a bit sour if possible)<br />1 tablespoon rice<br />1 tsp cumin<br />1/2 cup grated coconut<br />5 to 8 green chilies<br />A pich of hing<br />2 teaspoons coconut oil<br />a bunch of fresh curry leaves<br /><br />Chop all the vegetables and boil them is as little water as is needed. Keep aside.Take 1 tbsp rice and soak in 3 tbsps of water. Then grind with 1 tsp cumin, 1/2 cup grated coconut and five to eight green chillis. Beat the yogurt taking care to remove all lumps. Add the ground masala and boil for few minutes. Then add vegetables to this batter. Stir well and add salt, hing powder stir for few minutes. Once the aviyal becomes thick, keep aside. Heat two teaspoons coconut oil in a small fry pan and add the fresh curry leaves until they sizzle. Then add this mixture to the aviyal.Enjoy with freshly prepared rice.luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com3tag:blogger.com,1999:blog-7941022.post-1132460500456972652005-11-19T22:53:00.001-05:002005-11-19T23:21:40.460-05:00Homemade Bhel Puri<a href="http://www.flickr.com/photos/49503201695@N01/64958380/" title="Photo Sharing"><img src="http://static.flickr.com/32/64958380_0ef5684a34_o.jpg" width="300" height="400" alt="" /></a><br /><br />I arrived in Bombay from London a few days back for a business meeting. I'm staying the weekend to hang out with my parents and friends. As always, it feels so terrific to be back here in Bombay. I'm being totally pampered in every way you can imagine. And I'm soaking up the sun, glad to be far away from the bitter cold in the U.S. I so wish I could stay longer and extend the luxury of being thoroughly spoilt but I have to hop back on the plane tomorrow and make my way back to New York. Agh!<br /><br />Our cook at home, Gulabibai (GB), knows all my favourite foods and starts cooking them for me from the minute I arrive. I almost have to beg her not to stuff me so much that I sleep all day long. Yesterday GB made me some lip-smackingly delicious bhel puri at home. <br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/64958375/" title="Photo Sharing"><img src="http://static.flickr.com/24/64958375_26110ed10a_o.jpg" width="400" height="300" alt="" /></a><br /><a href="http://www.flickr.com/photos/49503201695@N01/64958377/" title="Photo Sharing"><img src="http://static.flickr.com/26/64958377_ea0ba9b0fa_o.jpg" width="300" height="400" alt="" /></a><br /><a href="http://www.flickr.com/photos/49503201695@N01/64958379/" title="Photo Sharing"><img src="http://static.flickr.com/30/64958379_790b16b007_o.jpg" width="400" height="300" alt="" /></a><br /><br /><br />Bhel is very simple if you have the right ingredients. In the U.S, you even get dry bhel ingredients in readymade packets and all you need to do is add a couple of chopped boiled potatoes, fresh ripe tomatoes, raw onions, tamarind chutney, cilantro chutney, fresh cilantro, a bit of lemon juice and salt. I love the flavour of garlic in my bhel so when I make this in Manhattan I also add some freshly chopped garlic or some garlic paste. But GB would never dare to add garlic though I love it so much because it is banned in my parents' house. Many South Indian Brahmins do not use garlic in cooking because it is considered to be a flavour enhancer for meat and therefore not to be found in the kitchen of a strictly vegetarian home. <br /><br />Next up: <i>Aviyal</i> (including the recipe)luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com7tag:blogger.com,1999:blog-7941022.post-1131912409667041802005-11-13T14:26:00.000-05:002005-11-13T15:06:49.743-05:00Fifteen - Jamie Oliver's restaurant<a href="http://www.flickr.com/photos/49503201695@N01/62884718/" title="Photo Sharing"><img src="http://static.flickr.com/33/62884718_4b7c9d0763_o.jpg" alt="" height="400" width="300" /></a><br /><br />The excitement about eating at <a href="http://www.fifteenrestaurant.com/" target="_blank">Fifteen</a> starts even before you get there. Jamie Oliver's bubbly recorded voice surprises you when you call to make a reservation as he explains the concept of the restaurant. Fifteen was been conceived as a training ground kitchen for handpicked disadvantaged teenagers who Jamie thinks have the potential to be next generation star chefs. Once Jamie signs of with a characteristic panache - "big love, J" - you speak to an equally warm and enthusiastic hostess who makes and confirms your reservation.<br /><br />By the time you arrive, the expectation is already set very high. Fifteen is located in the north east part of the city, a short walk from the Old Street tube station. It forms a triangle of sorts with Clerkenwell and Islington just north of the city centre. I was impressed by the unpretentious exterior and just couldn't wait to get in. The trattoria is located on the ground floor and it serves Jamie's taken on Italian food. An open kitchen and freshly made antipasto and seasonal vegetable dishes tempt the diner. The atmosphere is somewhat rustic Italian.<br /><br />I had lunch downstairs in the restaurant which serves modern Mediterranean food with an Italian influence. It is quite retro in styling and I loved the pink and white decor of the place which makes it feel like an upscale diner. There are many interesting pieces of art including a gigantic pencil shaded drawing of a pig and a baby created from coloured mosaic tiles.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/62884719/" title="Photo Sharing"><img src="http://static.flickr.com/26/62884719_2da6c21e4d_o.jpg" alt="" height="325" width="299" /></a><br /><br />Appetizer was ricotta fritters in a chili tomato sauce with rocket and shaved parmesan. The ricotta was amazingly fresh and just melted in the mouth after you savoured the light crisp coating.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/62884725/" title="Photo Sharing"><img src="http://static.flickr.com/28/62884725_48d307d9eb_o.jpg" alt="" height="300" width="400" /></a><br /><br />Main course was a ravioli of sorts whose name I am blanking on now. The ravioli thingie was stuffed with butternut squash and came in a light white sauce with saffron and sage. I loved how the sage was lightly fried which gave it a nice texture. This dish was pure heaven. All the sweet and savoury flavours combined beautifully together to create something truly outstanding.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/62884721/" title="Photo Sharing"><img src="http://static.flickr.com/26/62884721_fd9083fcef_o.jpg" alt="" height="300" width="400" /></a><br /><br />Dessert was also exceptional. I ordered a vanilla and grappa panna cotta with honey roasted figs and balsamic.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/62884722/" title="Photo Sharing"><img src="http://static.flickr.com/27/62884722_9e635d401d_o.jpg" alt="" height="300" width="400" /></a><br /><br />I would rate this meal one of the best meals I've ever had, if not THE BEST. Jamie Oliver has gone up in my esteem and adoration more than ever. Not only is the food in the restaurant exceptional but it is also for a great cause. I don't think Jamie makes any money from this establishment - it all goes towards helping disadvatanged kids. No wonder you don't even blink when you see the bill and realize what an unbelievably expensive meal you just thoroughly enjoyed!<br /><br />On the way out you can buy any of his several books. I noticed that Jools (Jamie's wife) has just published a book called "Minus nine to one: The diary of an honest mum" that is all about her two pregnancies and bringing up their baby girls, Poppy and Daisy. If Jools' style is anything like Jamie's, this should be a thoroughly enjoyable and fun read for anyone thinking of or just had babies.luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com4tag:blogger.com,1999:blog-7941022.post-1131881763164217012005-11-13T06:27:00.000-05:002005-11-13T06:38:10.300-05:00Sandwich and Crisps<a href="http://www.flickr.com/photos/49503201695@N01/62750028/" title="Photo Sharing"><img src="http://static.flickr.com/32/62750028_67879eb7ec_o.jpg" alt="" height="254" width="399" /></a><br /><br />I don't think the Atkins diet ever made it to the UK judging by the heavy consumption of carbs at every meal. I haven't been able to escape sandwich and crisps which is a very popular combination at lunchtime in London. The good news is that both the sandwiches and crisps are available in a wide range of fillings and flavours.<br /><br />I had roasted pepper, goat cheese and caramelized onions in a toasted sandwich yesterday from an organic cafe in Clerkenwell. I couldn't resist getting a bag of <a href="http://www.saltydog-grrr.com/" target="_blank">Salty Dog Crisps</a> which were delciously crisp and had a wonderful sea salt flavouring. These crisps are made from the best potatoes and are sliced thick and loaded with flavour for maximum bite and punch. And they come in all sorts of interesting flavours like Jalapeno and Coriander, Roast Beef (!), Sea Salt and Black Pepper, Strong Cheddar and Onion, Ham and Mustard etc. Frito Lay could get some great ideas from these guys!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com3tag:blogger.com,1999:blog-7941022.post-1131741943803597842005-11-11T15:32:00.000-05:002005-11-11T15:45:43.873-05:00Absolut Icebar London<a href="http://www.flickr.com/photos/49503201695@N01/62222593/" title="Photo Sharing"><img src="http://static.flickr.com/26/62222593_d533790f42_o.jpg" alt="" height="273" width="425" /></a><br /><br />Talk about taking cool to an entirely different level. Literally. I had drinks at the <a href="http://www.belowzerolondon.com/icebar/" target="_blank">Absolut Icebar London</a> last night and it was absolutely amazing and quite inspirational. I drank a hot passion fruit vodka cocktail which sounded like the perfect drink to give me some relief from the minus five degrees centigrade temperature at the bar. I drank from a glass made entirely from ice brought to London from the Torne River in Jukkasjarvi, Sweden where the <a href="http://www.icehotel.com/" target="_blank">Icehotel</a> is located. I had never heard of this architectural icon before and just couldn't believe that they build the hotel every year at the start of winter and it melts when summer comes around. The hotel has now been built and melted by nature fifteen times. Wow. My colleague and I spent about thirty minutes at Icebar mostly freezing our asses off (even though we were robed in capes before we entered). But we were totally in awe of the concept. Make sure you have reservations before you go and be prepared for a chillingly different experience. Cheers!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com5tag:blogger.com,1999:blog-7941022.post-1131604846346583412005-11-10T01:19:00.000-05:002005-11-10T01:40:46.376-05:00The only redeeming quality about Air India<a href="http://www.flickr.com/photos/49503201695@N01/61798201/" title="Photo Sharing"><img src="http://static.flickr.com/31/61798201_8aeedc90e3_o.jpg" alt="" height="300" width="400" /></a><br /><br />I got a call on Friday morning that I had to be half way across the world by Monday morning for a client meeting so I jumped on the next flight out of JFK which happened to be Air India from New York to Mumbai via London. I was really bummed not to have a better connection on a better airline. Who wants to fly Air India!! I have no positive associations with Air India. I had flown them only once before when I was doing my undergrad at Davidson and used to make the annual trip home every summer. Air India lost both my bags and did not find them for a week. I chose not to fly them ever again if I had a choice. 12 years later, I find myself on Air India again (at least in Business Class thanks to work). I decided to have an open mind and actually looked forward to the journey.<br /><br />I won't bore you with how bad the experience turned out to be yet again. I won't tell you about the seats which didn't fully recline or the lack of in-flight entertainment all together. And I won't tell you about all the other little things that these guys have just not bothered to think about while designing the customer experience. I will tell you though that the food was just fabulous. And it wasn't so tasty to me just because I love Indian food. It really was pretty outstanding. If Air India has got one thing right, it's the meal service. The cabin crew are super warm and go out of their way to make sure you have a nice drink and meal. And they don't skimp on the alcohol either. The British gentleman next to me was pleasantly surprised at how much gin he got in his G&T!<br /><br />The meal in the picture was breakfast. We were served spicy potato curry, a light and airy upma with peas, baby uttapams with tomatoes and onions, plain creamy yogurt, a croissant, 3 parathas and some jam. I asked for some extra spicy pickle and was delighted when the stewardess produced a nice selection from First Class - lemon pickle, green chili pickle and chunda. Yum, yum - I could have survived on the parathas and the pickles alone!<br /><br /><span style="font-style: italic;">PS - I'm on the road till mid-November and will try to post as much as possible, workload and jetlag permitting :)</span>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com11tag:blogger.com,1999:blog-7941022.post-1131074417444723882005-11-03T22:20:00.000-05:002005-11-03T22:24:38.960-05:00Tofu Udon Soup at Republic<a href="http://www.flickr.com/photos/49503201695@N01/59556491/" title="Photo Sharing"><img src="http://static.flickr.com/33/59556491_4fcba41816_m.jpg" width="360" height="270" alt="" /></a><br /><br />Republic is a surprisingly affordable but trendy noodle house in Union Square that I visit often, especially at lunch when there is time to eat away from my desk. Not having the luxury of time this week, I ordered in. I was worried that the soup would get cold by the time it arrived but that wasn't the case.<br /><p style=""><br />I highly recommend the tofu noodle soup for vegetarians. It's tastiest dish on the menu but only after you add lots of spicy sauce! Tofu udon miso broth is the base to which udon noodles, fried, soft & firm tofu, tibbon seaweed and bean sprouts and other greens are added. This dish has an amazing combination of textures from the fried tofu to the silky noodles. Be warned: you've got to love tofu to enjoy this noodle broth!<br /><br />37 Union Sq W<br />New York<br />(212) 627-7172</p>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com0tag:blogger.com,1999:blog-7941022.post-1130985352006884812005-11-02T21:27:00.000-05:002005-11-02T21:35:52.016-05:00Tomatos and Basil<a href="http://www.flickr.com/photos/49503201695@N01/59185158/" title="Photo Sharing"><img src="http://static.flickr.com/25/59185158_c9fded5090_o.jpg" alt="" height="300" width="400" /></a><br /><br />I rarely walk out of the grocery store without tomatoes in my bag. Since moving to New York, I've been addicted to fresh basil as well. And the combo of the two is just plain delicious.<br /><br />I make bruschette on weekdays when I'm too tired to make anything more involved. I usually pick up some sourdough bread on my way home from work. I cut the bread into 1cm thick slices and grill on my grillpan that is sprayed lightly with olive oil. Meanwhile, I wash, core and squeeze out the seeds of a few tomatoes. I place them in a bowl, tear in the basil and the add a few glugs of extra virgin olive oil and some vinegar. I like to add sea salt and pepper as well but you don't have to if you like your tomatoes on the sweeter side. Once the bread is grilled, I rub with a cut garlic clove, heap some tomatoes and basil and dig in!luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com2tag:blogger.com,1999:blog-7941022.post-1130817195734081102005-10-31T21:55:00.000-05:002005-10-31T22:59:02.990-05:00The canteen at the Ganesh Temple<a href="http://www.flickr.com/photos/49503201695@N01/58310735/" title="Photo Sharing"><img src="http://static.flickr.com/30/58310735_11f0da5796_o.jpg" alt="" height="300" width="400" /></a><br /><br />To celebrate Diwali, I made a trip with some friends on Sunday morning to the <a href="http://www.nyganeshtemple.org/" target="_blank">Ganesh Temple in Flushing, New York</a>. I so wish I had heard about this temple earlier. It's a pity that my father missed out on the one visit he would have most enjoyed on his recent trip to New York. He would have appreciated the worship and devoured the food!<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/58310737/" title="Photo Sharing"><img src="http://static.flickr.com/32/58310737_07796a81ed_m.jpg" alt="" height="240" width="180" /></a><a href="http://www.flickr.com/photos/49503201695@N01/58310736/" title="Photo Sharing"><img src="http://static.flickr.com/27/58310736_448615b602_m.jpg" alt="" height="240" width="180" /></a><br /><br /><br />When my friend, Vikram, mentioned that we should eat lunch there after the morning <span style="font-style: italic;">pooja</span>, I was a bit surprised. I've never heard of temples having canteens so I really did not know what to expect. Vikram was raving about the idli, dosas, vadas and the "deadly" <span style="font-style: italic;">onion rava dosa</span>. The only food experience I have had at a temple is gobbling <span style="font-style: italic;">ladoos</span> and bananas at the Meenakshi Temple in Madurai, the city of my birth and <a href="http://lulumanhattan.blogspot.com/2005/01/from-manhattan-to-mumbai-to-madurai.html#comments" target="_blank">the place I return to every year</a> to visit my grandmother.<br /><br />After a quick <span style="font-style: italic;">darshan</span>, we followed the clearly-marked signs to the canteen in an adjoining building where they have a big hall that is rented out for special events like weddings. The thought of steaming idli-vada-dosa had our mouths watering all the way to the basement of the building which housed the canteen. The Ramayana was playing on a large Sony plasma TV. 20 odd tables were scattered unevenly across the hall. The place was packed with families enjoying a hearty Sunday meal. You ordered from a fast food like counter through which you could see the food being prepared. One gentleman took your order and rung you up while the other was getting just-made-food from the open kitchen and calling out your token number. The self-service was understandably a bit slow.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/58310738/" title="Photo Sharing"><img src="http://static.flickr.com/27/58310738_6321991c8d_o.jpg" alt="" height="400" width="300" /></a><br /><br />But as you waited in queue to reach the counter, you were tempted by the $1 <span style="font-style: italic;">prasad</span> packets of traditional Brahmin "mixture" (like the Gujju <span style="font-style: italic;">chivda</span> which I consider to be Indian Trail Mix), <span style="font-style: italic;">murukku</span> and <span style="font-style: italic;">laddoos</span>. I grabbed a small mixture packet and a <span style="font-style: italic;">laddoo</span> (sweet fat dumplings!) of course. I remembered how a family friend would insist on calling me Laddoo instead of Lulu when I was a plump teenager and how that use to irritate me so much and I used to keep saying "Please, uncle, stop it!" It brought back those days of carefree fun and frolic (versus the hectic lifestyle today and the tension of preparing PowerPoint decks!!)<br /><br />Vikram and I debated on all the terrific choices including <span style="font-style: italic;">bisibela</span>, <span style="font-style: italic;">mysore dosa</span>, <span style="font-style: italic;">sada dosa, dahi vada</span> to name a few but we both chose the Special Lunch <span style="font-style: italic;">thali</span>. We wanted a bit of many things. Of course.<br /><br /><a href="http://www.flickr.com/photos/49503201695@N01/58310739/" title="Photo Sharing"><img src="http://static.flickr.com/31/58310739_956ef94574_o.jpg" alt="" height="278" width="400" /></a><br /><br />My thali came with a huge mound of white rice, <span style="font-style: italic;">rasam</span>, <span style="font-style: italic;">sambhar</span>, <span style="font-style: italic;">cabbage karamndhu</span> and coconut dry vegetable curry,<span style="font-style: italic;"> aviyal</span> (mixed vegetables in a yogurt sauce), <span style="font-style: italic;">dahi</span>, <span style="font-style: italic;">applam</span>, <span style="font-style: italic;">payasam</span> and a lemon pickle with a sharp bite. The rasam was by far the tastiest item. It was not only steaming hot but tongue-burning spicy just the way it is meant to be. I also loved the aviyal and the cabbage dishes. The <span style="font-style: italic;">payasam </span> was waaaaaaaaaaay too sweet for my liking but would be loved by those who drink and tea with 2-3 tablespoons of sugar! The only let down was the <span style="font-style: italic;">dahi vada</span> which Vikram and I decided to share. The vada did not melt in my mouth like it was supposed to and the yogurt was a bit off-perfect flavour. I could just hear my mom's age-old warning of not ordering yogurt-based dishes at Indian restaurants because they can never get the sourness and freshness right.<br /><br />What a fabulous pre-Diwali lunch that was. I wish I had more time this week to cook something special at home for Diwali. In the absence of that, I will be cherishing, all week long, my lovely lunch at the Ganesh Temple canteen.<br /><br />Happy Diwali to those of you celebrating. <span style="font-style: italic;"><br /><br />Wishing you a happy and prosperous New Year as well!</span>luluhttp://www.blogger.com/profile/13192392471288555657noreply@blogger.com6