Anthony Bourdain visited India on his TV show this week, and the Maharana of Udaipur cooked him a goat curry.  I use the word "cooked" advisedly, because standing in the background was the Maharana's chef who cut the meat, prepped the veggies, etc., so the Maharana could stir the food in the pan. 

But the Maharana did say that, "Burning is very much a part of the flavor."  I presume he heard that from his chef.  I know we've all wondered if the flames are necessary, since restaurant chefs seem to ignite every dish.  And BIR chefs have said we can't duplicate the food at home (maybe because we're afraid of 2-foot-high flames in our own kitchens?). Anyhow, I just wanted to toss this out for further discussion, unless you feel this has already been discussed enough.

-Mary

Quote from: snowdog on May 29, 2006, 05:28 PM
I don't think I've seen the Indian ones, though.

It's his new series, and he goes to Iceland, China, US/Mexico border, India, Korea, and Indonesia.  I do so enjoy his misery!

BTW, it's 10 pm EDT, not EST as I wrote. :-[

-Mary

That's close enough.  Thanks!

-Mary

To those of you in the US (or who have satellite TV), the Travel Channel will show Anthony Bourdain in India tonight and next Monday at 10 pm EST.  Tonight Tony's going to Rajasthan and next week to Kolkata/Bombay.  If you've ever seen his show No Reservations, then I don't have to tell you how hilarious/fun/educational it is to watch a famous chef eat anything that's put in front of him.  If you've never seen it, you're in for a treat!

-Mary

That sounds good, Curry King.  But could you give a ballpark figure of the amount of cauliflower you used?  Thanks.

-Mary

Kind of interesting:

http://www.menumagazine.co.uk/book/restauranthistory.html

Food porn!

Thanks for clearing that up, Pete.  I've been happy with your first sauce, so I'll keep using it for the dishes that I liked it in before.  Some dishes I've always made with a simple base, so I guess I'll keep doing them that way.  I'd sure like to get everything down to one base sauce.  But I guess we'd all like that!

-Mary   

Hi, msgfree.  I really like Kris Dhillon's Sag Paneer.  I don't see why you couldn't substitute prawns for the paneer.  (She also has a recipe for Sag Meat, but that doesn't sound as good.)  I follow the recipe almost exactly, (chilli to taste), keeping in mind that Kris' measurements call for slightly rounded spoonsful, and cups are 5 oz. teacups.  My one change is that I add about 1/2 cup cream to the pureed spinach at the end to make it rich and creamy and good.

-Mary       

Quote from: Curry King on May 06, 2006, 12:32 PM
This is Petes 600ml base

Oh, dear!  I think I've been using the wrong Pete's 600 ml oil sauce all this time!
The one I use has coconut block, black cardamom, cinnamon stick, a massive quantity of garlic, and all the other usual stuff.  It might be from the in2curry days.  It's very spicy, almost "a meal in itself."  Am I the only one still using this sauce? 

-Mary