Posts by Suvir Saran

Have we met you? Do you live in Hebron? Stop by anytime when you are driving by the farm. If you see a car, Charlie is there for sure. And if I am there, I will be happy to even make a quick snack... do you have a farm too? very...

The person giving the negative review seems quite logically someone with a motive besides wanting to really review the book. Had they made the mac and cheese recipe, or even looked at it, they would not have made the statement they...

For those of you that do not have Flash and cannot access my site, below is the address and phone number for Foods of India. Foods of India 121 Lexington Avenue New York City, NY Tel: (212) 683 4419 Proprietor: Arun Kumar...

I use Foods Of India in NYC for buying spices. They have better quality than most any spice market I have seen around the world. They ship around the US. You can get their address by visiting my site at www.suvir.com You can...

Pete, On the link I share, you can read a thread started by cape chef at eGullet. It will share more details about Indian cookbooks and cooking. http://forums.egullet.com/index.php?act=ST&f=40&t=8823& Hope it helps...

Madhurs food is just as authentic as that of Julie Sahni or most any other Indian cookbook author. Yamuna Devis food is Indian inspired and less authentic. But has its own appeal. Cape Chef is very kind in his praise. Thanks! If...

Have you tried the recipes above? What did you learn at the eGullet threads? If you have any more questions, do follow up at the Indian forum there. I would be happy to answer your querries or even send you recipes. Let me know how...

You are most welcome. And yes.... remember, garam masala must be used very sparingly. It can often ruin dishes, and only when used wisely and with care, can it show its magical wonders. I am amazed at how many good desserts are...

I was away in Dallas... Sorry for the lateness. Garam Masala does literally mean warming spices. It is used whole (in forms of seeds and stalks and dried leaves) in the begining of cooking or as a powder at the end. When it is...

Thanks everyone!