Re: What are you cooking / having cooked / eating today? [2 of 2]

by Propagandhi711 Tue Aug 13, 2013 10:53 am

Huzefa Kapasi wrote:
Propagandhi711 wrote:
sorry to say but that skin doesnt look crispy but rotisserie like, hope it tasted ok and the meat was still juicy. also where's that black sauce (hoisin+something else?) - they dont serve it in desh? it offsets the bite of those spring onions perfectly. they serve a bread almost like a soft springy pancake that is extremely neutral and serves as perfect vehicle for peking duck, mooshoo pork..mmmmmmmmmmmmmmmmmmmmm
no it wasn't crispy. the meat was juicy though. i'm sure one of the 2 sauces in the pic is hoisin though it might not look like the hoisin you are used to -- it's an integral part of peking duck (and moo shu pork). unfortunately moo shoo pork is what we don't get here (or i haven't looked in the right places) -- that is one dish i really miss. they will give you moo shoo chicken and what not... pass.

yeah chicken is a poor substitute for pork in mooshoo. pork in many ways is the awesomest in the pantheon of dead animal carcasses...am a big fan of cured pork meats from spain/italy not to mention mooshoo pork. I also like that the terrorists and bagel benders dont care for the animal. anything that's shunned by those clowns got to be good.

by Guest Tue Aug 13, 2013 11:22 am

Propagandhi711 wrote:
yeah chicken is a poor substitute for pork in mooshoo. pork in many ways is the awesomest in the pantheon of dead animal carcasses...am a big fan of cured pork meats from spain/italy not to mention mooshoo pork. I also like that the terrorists and bagel benders dont care for the animal. anything that's shunned by those clowns got to be good.

hahahaahaha! actually i was in a conversation over dinner with my cousin last week. he's quite a foodie. sagely i declared -- beef is the best meat! what do you know? he said. have you tried deer meat? i had no reply to that for i hadn't. he observed that different people will find different meats to be the best. absolutism vs relativism. but i could not help thinking of ashoka's edict at that point: here it is. i haven't eaten peacocks either.

by Propagandhi711 Tue Aug 13, 2013 11:27 am

Huzefa Kapasi wrote:
Propagandhi711 wrote:
yeah chicken is a poor substitute for pork in mooshoo. pork in many ways is the awesomest in the pantheon of dead animal carcasses...am a big fan of cured pork meats from spain/italy not to mention mooshoo pork. I also like that the terrorists and bagel benders dont care for the animal. anything that's shunned by those clowns got to be good.
hahahaahaha! actually i was in a conversation over dinner with my cousin last week. he's quite a foodie. sagely i declared -- beef is the best meat! what do you know? he said. have you tried deer meat? i had no reply to that for i hadn't. he observed that different people will find different meats to be the best. absolutism vs relativism. but i could not help thinking of ashoka's edict at that point: here it is. i haven't eaten peacocks either.

beef is good but it's not as versatile as pork..some cuts of beef are great but pork is pure awesomeness from skin to liver. pork pate is beat only by duck pate imo, I would even say it's a tie.

* and am unanimous in this, to paraphrase a brit comedy character.

by Idéfix Tue Aug 13, 2013 11:56 am

Huzefa Kapasi wrote:
Propagandhi711 wrote:
yeah chicken is a poor substitute for pork in mooshoo. pork in many ways is the awesomest in the pantheon of dead animal carcasses...am a big fan of cured pork meats from spain/italy not to mention mooshoo pork. I also like that the terrorists and bagel benders dont care for the animal. anything that's shunned by those clowns got to be good.
hahahaahaha! actually i was in a conversation over dinner with my cousin last week. he's quite a foodie. sagely i declared -- beef is the best meat! what do you know? he said. have you tried deer meat? i had no reply to that for i hadn't. he observed that different people will find different meats to be the best. absolutism vs relativism. but i could not help thinking of ashoka's edict at that point: here it is. i haven't eaten peacocks either.

Nice, this thread discusses not only what people are cooking, having cooked, and eating today, but also what they had cooked more than 2,000 years ago! I like. Smile

by MaxEntropy_Man Tue Aug 13, 2013 6:44 pm

Propagandhi711 wrote:
Huzefa Kapasi wrote:
Propagandhi711 wrote:
yeah chicken is a poor substitute for pork in mooshoo. pork in many ways is the awesomest in the pantheon of dead animal carcasses...am a big fan of cured pork meats from spain/italy not to mention mooshoo pork. I also like that the terrorists and bagel benders dont care for the animal. anything that's shunned by those clowns got to be good.
hahahaahaha! actually i was in a conversation over dinner with my cousin last week. he's quite a foodie. sagely i declared -- beef is the best meat! what do you know? he said. have you tried deer meat? i had no reply to that for i hadn't. he observed that different people will find different meats to be the best. absolutism vs relativism. but i could not help thinking of ashoka's edict at that point: here it is. i haven't eaten peacocks either.
beef is good but it's not as versatile as pork..some cuts of beef are great but pork is pure awesomeness from skin to liver. pork pate is beat only by duck pate imo, I would even say it's a tie.

* and am unanimous in this, to paraphrase a brit comedy character.

hahaha! so we know you are a fan of mrs.slocombe!

by Guest Fri Aug 23, 2013 6:48 am

farewell lunch for the older (leaves for college tomorrow) as per his choice: (not in the pic) chicken liver and heart curry (liver is called mete in bengali. ganpath calls it metal. frankly it does taste a bit metallic. chicken liver has a high iron content and maybe that contributes to its metallic taste.) + (in the pic.) golden fried prawns as per this recipe: https://www.youtube.com/watch?v=kz5-vjqEZ7E

we forgot to flatten the prawns (actually shrimps/bagda) before frying (thus curled). tasted very good! better than what we get in the chinese joints. with kikkoman sauce and lime:

What are you cooking / having cooked / eating today? [2 of 2] - Page 9 20130811

What are you cooking / having cooked / eating today? [2 of 2] - Page 9 20130811

by Merlot Daruwala Wed Aug 28, 2013 1:50 am

Yesterday's menu:
Bfast: Home-made pork sausages, 2 fried eggs, dim sum (sieu mai), Danish pastry
Lunch: More sieu mai and prawn dumplings, washed down with a healthful apple+ginger+carrot juice
Pre-dinner: Roast duck with rice, Tiger beer
Dinner: 3 glasses of cabernet, pasta salad, butter roll and a cornetto

by Guest Wed Aug 28, 2013 2:01 am

Merlot Daruwala wrote:
Bfast: Home-made pork sausages

was this at someone else's places or did you guys make it?

by Merlot Daruwala Wed Aug 28, 2013 2:04 am

Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Bfast: Home-made pork sausages
was this at someone else's places or did you guys make it?

This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.

by Guest Wed Aug 28, 2013 7:32 am

Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Bfast: Home-made pork sausages
was this at someone else's places or did you guys make it?
This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.

you are eating precious foreign exchange merlot. Evil or Very Mad

by Merlot Daruwala Wed Aug 28, 2013 9:41 am

Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Bfast: Home-made pork sausages
was this at someone else's places or did you guys make it?
This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.
you are eating precious foreign exchange merlot.

Not at all. I'm the wandering minstrel traveling far and wide, singing rapturous songs all day to lure those FIIs and their precious dollars into the country. You should all be thanking me for my service to the nation.

by Guest Wed Aug 28, 2013 9:49 am

Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Bfast: Home-made pork sausages
was this at someone else's places or did you guys make it?
This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.
you are eating precious foreign exchange merlot.
Not at all. I'm the wandering minstrel traveling far and wide, singing rapturous songs all day to lure those FIIs and their precious dollars into the country. You should all be thanking me for my service to the nation.

LOL! it's true but funny.

by goodcitizn Wed Aug 28, 2013 9:50 am

Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Bfast: Home-made pork sausages
was this at someone else's places or did you guys make it?
This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.
you are eating precious foreign exchange merlot.
Not at all. I'm the wandering minstrel traveling far and wide, singing rapturous songs all day to lure those FIIs and their precious dollars into the country. You should all be thanking me for my service to the nation.

Q to the wandering Poet Bacon: If pigs can't fly, why do they call it swine flew? Wink

Is there such a thing as kosher pork sausage?

by Guest Wed Aug 28, 2013 10:10 am

goodcitizn wrote:
Q to the wandering Poet Bacon: If pigs can't fly, why do they call it swine flew?

Is there such a thing as kosher pork sausage?

LOL!

by Guest Wed Aug 28, 2013 10:32 am

poet frankies bacon.

by goodcitizn Wed Aug 28, 2013 10:42 am

Huzefa Kapasi wrote:poet frankies bacon.

Good one.

by pravalika nanda Wed Aug 28, 2013 12:12 pm

Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Bfast: Home-made pork sausages
was this at someone else's places or did you guys make it?
This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.
you are eating precious foreign exchange merlot.
Not at all. I'm the wandering minstrel traveling far and wide, singing rapturous songs all day to lure those FIIs and their precious dollars into the country. You should all be thanking me for my service to the nation.

you sing on the job, you drink on the job, and you get paid. we owe you nothing.

by Merlot Daruwala Thu Aug 29, 2013 1:13 am

pravalika nanda wrote:
Merlot Daruwala wrote:
Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Huzefa Kapasi wrote:was this at someone else's places or did you guys make it?
This was at a five-star's restaurant. If true, I guess "home-made" in this context means their own chefs made it rather than buy it readymade.
you are eating precious foreign exchange merlot.
Not at all. I'm the wandering minstrel traveling far and wide, singing rapturous songs all day to lure those FIIs and their precious dollars into the country. You should all be thanking me for my service to the nation.
you sing on the job, you drink on the job, and you get paid. we owe you nothing.

Pravu, you're a mean mean person. Lots of people sing on the job and drink on the job and get paid. But their singing doesn't bring in those dollars. Mine does.

Your ingratitude is grating. Here I am, sacrificing my sleep, breathing recycled air and surviving on airline food, soldiering on to maximize shareholder wealth, boost india's GDP and prop up the Indian Rupee and look at the thanks I get for my pains. Whoever coined the saying "no good deed goes unpunished" must have had you in mind. Maybe it was that poor fella who delivered your dinner in pouring rains only to get his citizenship, his tax record and his honesty questioned.

by Guest Sun Sep 01, 2013 4:43 am

had this a few days ago but forgot to upload. sorshe bata rui (rui fish cooked with mustard seeds; with a bit of dairy milk added while cooking):
What are you cooking / having cooked / eating today? [2 of 2] - Page 9 Imag0310

What are you cooking / having cooked / eating today? [2 of 2] - Page 9 Imag0310

it is one of the best dishes i have tasted and this is one of my best snaps. i posted this on chat last night for vidya and she urged me to post it here. so this post is dedicated to vidya!

by Guest Sun Sep 01, 2013 9:35 am

That's one mean dish, hoojie.

by Guest Sun Sep 01, 2013 10:04 am

Vidya Bagchi wrote:That's one mean dish, hoojie.

LOL ya. i'm glad you agree. incidentally i have asked ganpath to cook sorshe ilish tomorrow (no pics. 'cos i've already posted a few in the past). it'll be my first trial of this season's ilish -- the season ends soon.

by Guest Sun Sep 01, 2013 8:16 pm

Tandoori chicken. I marinated earlier today. XH slow bbq'd. Salad, XH made.

When I was clicking the pic XH goes, 'why were you not like this when we were married? Enthusiastic about stuff. We had so many discussions on it if you remember.' I said, 'I used to be in the moment and enjoy it. Too busy then to get out of the moment to click pics.'

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What are you cooking / having cooked / eating today? [2 of 2] - Page 9 YQe8vu4

by b_A Sun Sep 01, 2013 9:20 pm

Vidya Bagchi wrote:Tandoori chicken. I marinated earlier today. XH slow bbq'd. Salad, XH made.

When I was clicking the pic XH goes, 'why were you not like this when we were married? Enthusiastic about stuff. We had so many discussions on it if you remember.' I said, 'I used to be in the moment and enjoy it. Too busy then to get out of the moment to click pics.'

Tip: Next time you use a cell phone to take pictures , tilt it so that you get a wide angle picture with better aspect ratio.

by Guest Mon Sep 02, 2013 1:07 am

Vidya Bagchi wrote:Tandoori chicken. I marinated earlier today. XH slow bbq'd. Salad, XH made.

When I was clicking the pic XH goes, 'why were you not like this when we were married? Enthusiastic about stuff. We had so many discussions on it if you remember.' I said, 'I used to be in the moment and enjoy it. Too busy then to get out of the moment to click pics.'

good job vidya! that tandoori chicken looks succulent -- i hope it was not too dry. congrats sania! congrats sonia! congrats sachin!

by Guest Mon Sep 02, 2013 1:16 am

One of the best I have had in recent times. Soft and juicy, and very flavorful. Kids loved it, even though the spices were bothering younger ones lips, but he still wanted to keep on eating.
XH tried to take all the credit with his "bbq'ing skills", while I pitched in "my great marinate" (ya we are both very leo that way). Anyhoos, awesome dinner tonight.

by Guest Mon Sep 02, 2013 1:55 am

Vidya Bagchi wrote:
XH tried to take all the credit with his "bbq'ing skills", while I pitched in "my great marinate" (ya we are both very leo that way).

ha ha ha! i am tempted to repeat this at home (we've done it before including chicken tangri skewered on winter angeethis). missus got a new coal fired BBQ station from bangalore -- we will try on it. anyway, GN or GM depending on what time you see this.

by Hellsangel Thu Sep 05, 2013 2:55 pm

by Merlot Daruwala Thu Sep 05, 2013 3:33 pm

What's that dessert?

by Hellsangel Thu Sep 05, 2013 3:34 pm

Merlot Daruwala wrote:What's that dessert?

Fried Banana.

by Merlot Daruwala Thu Sep 05, 2013 3:36 pm

Ah thought so. They could have caramelized it a little more. I couldnt see any brown...

by Hellsangel Thu Sep 05, 2013 3:37 pm

Merlot Daruwala wrote:Ah thought so. They could have caramelized it a little more. I couldnt see any brown...

I am glad they didn't. Just the right amount of sweet.

by Propagandhi711 Thu Sep 05, 2013 3:58 pm

Hellsangel wrote:

veggie sushi????? apacharam apacharam. sushi, you are now dead to me....do not attempt to contact me and return my keys

by Propagandhi711 Thu Sep 05, 2013 4:25 pm

Huzefa Kapasi wrote:had this a few days ago but forgot to upload. sorshe bata rui (rui fish cooked with mustard seeds; with a bit of dairy milk added while cooking):

it is one of the best dishes i have tasted and this is one of my best snaps. i posted this on chat last night for vidya and she urged me to post it here. so this post is dedicated to vidya!

whoa...I remember you gave me the recipe for this dish back in the day on old such and I made it with rui purchased at the local bangladeshi market. I'm sure I fucked it up. wouldnt mind finding a bongali rest in dallas area to try this and the other bong fish

by Guest Thu Sep 05, 2013 11:57 pm

Propagandhi711 wrote:
Hellsangel wrote:*sushi pics*
veggie sushi????? apacharam apacharam. sushi, you are now dead to me....do not attempt to contact me and return my keys

that was exactly my sentiment when i saw it. but anyway, the tempura looks delicious. i too was curious about the dessert -- it's fried bananas! the first pic is excellent. congrats hellsu! congrats sania! congrats sonia! congrats sachin!

by Guest Fri Sep 13, 2013 7:44 am

PROLOGUE

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LUNCHLOGUE

What are you cooking / having cooked / eating today? [2 of 2] - Page 9 3iil5Pa

the best chicken rolls in the world! legend has it that kati rolls were invented in kolkata at nizam's for a british sahib so that he could eat botis and parathas without messing his hands. nizam is now history -- badshah, in the same area, and since as far as i can remember, has taken it's place insofar as rolls are concerned.

by Merlot Daruwala Fri Sep 13, 2013 7:49 am

Nice. Thanks for the pics. I'm salivating as usual.

I'm now thinking these can be made at home using those frozen "Malaysian" parathas, some teekha chutney, onions, green chili and kebabs. For the meat, I bet mutton or beef seekh kebabs will taste just fantastic.

by Guest Fri Sep 13, 2013 8:02 am

Merlot Daruwala wrote:
I'm now thinking these can be made at home using those frozen "Malaysian" parathas, some teekha chutney, onions, green chili and kebabs. For the meat, I bet mutton or beef seekh kebabs will taste just fantastic.

yes. it is very simple -- onions (50/50, i.e half fried, half raw and then fried together with the tikkas), green chillies and lime. malaysian parathas (roti canai) will do the trick. these rolls come in both varieties -- mutton boti rolls and chicken rolls. but you won't get the full flavour unless the tikkas are charcoal grilled. we made tandoori pomfret on our new charcoal grill a few days ago:

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What are you cooking / having cooked / eating today? [2 of 2] - Page 9 20130911

by garam_kuta Fri Sep 13, 2013 8:03 am

Merlot Daruwala wrote:Nice. Thanks for the pics. I'm salivating as usual.

I'm now thinking these can be made at home using those frozen "Malaysian" parathas, some teekha chutney, onions, green chili and kebabs. For the meat, I bet mutton or beef seekh kebabs will taste just fantastic.

totally correct, andharae kawan parathas solpa thappaa- murudhogathey - stuff will leak out; but then, so what literally finger lickin' good is what i see !

by Guest Fri Sep 13, 2013 12:08 pm

by pravalika nanda Sat Sep 14, 2013 9:29 pm

a banana, a brownie, gowdhum nooka uppama with carrots and peas that mom sent me.

by Merlot Daruwala Mon Sep 16, 2013 1:13 am

garam_kuta wrote:
Merlot Daruwala wrote:Nice. Thanks for the pics. I'm salivating as usual.

I'm now thinking these can be made at home using those frozen "Malaysian" parathas, some teekha chutney, onions, green chili and kebabs. For the meat, I bet mutton or beef seekh kebabs will taste just fantastic.
totally correct, andharae kawan parathas solpa thappaa- murudhogathey - stuff will leak out; but then, so what literally finger lickin' good is what i see !

I'm very happy to report that this experiment worked. I used foil to make sure the lower half didn't disintegrate / leak. The only issue was that the readymade chicken seekh kebabs (Venky's) didn't taste as good as a real kebab. But I think I was bang on target with the shell. I'm now convinced this is exactly what Faaso's uses to get the same consistency across their various franchises. My chicken seekh rolls turned out exactly like this:

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Next time, in addition to all of the above, I also plan to put in a fried egg.

by Guest Mon Sep 16, 2013 1:18 am

Merlot Daruwala wrote:
I'm very happy to report that this experiment worked. I used foil to make sure the lower half didn't disintegrate / leak. The only issue was that the readymade chicken seekh kebabs (Venky's) didn't taste as good as a real kebab. But I think I was bang on target with the shell. I'm now convinced this is exactly what Faaso's uses to get the same consistency across their various franchises. My chicken seekh rolls turned out exactly like this:

lol, great job MD! actually vidya and i were discussing venkys on chat last night -- frozen chicken nuggets ought to be avoided. she has gleaned some gyan about how they are made using the "last shredded pieces." oh well.

Next time, in addition to all of the above, I also plan to put in a fried egg.

this is my favourite! egg-chicken roll. the egg is broken on the tava and the paratha laid on it to fry.

by Merlot Daruwala Mon Sep 16, 2013 1:27 am

Huzefa Kapasi wrote:
Merlot Daruwala wrote:
Next time, in addition to all of the above, I also plan to put in a fried egg.
this is my favourite! egg-chicken roll. the egg is broken on the tava and the paratha laid on it to fry.

The only problem doing this with a frozen paratha is that the side stuck to the egg will never brown properly. OTOH, that's exactly how the roll-makers at Md Ali Road do it. I was originally planning to fry the paratha and the egg separately and then assembling them. But on second thoughts, this might be a better way. Will give it a shot.

PS: Your tandoori pomfret looks totally awesome. Restaurant quality indeed. Also, pls post a pic of your grill as well.

by Guest Mon Sep 16, 2013 1:32 am

Merlot Daruwala wrote:Also, pls post a pic of your grill as well.

will do in a day. it's been stowed away but there has been a request by the younger for more tandoori pomfret.

by Guest Tue Sep 17, 2013 2:59 am

HAPPY VISHWAKARMA POOJA OR VISHWAKARMA JAYANTI MD!

our vishwakarma lunch was tandoori pomfret. evening snack (to double as dinner) will be luchis and cholar dal at a pooja in one of our yards locally.

marinated pomfrets placed on the grill:

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What are you cooking / having cooked / eating today? [2 of 2] - Page 9 20130912

the grill:

What are you cooking / having cooked / eating today? [2 of 2] - Page 9 20130913

sourcing charcoal was a problem -- we had to contact a dealer. as you know, in the US it is convenient -- you get them in packets in stores.

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What are you cooking / having cooked / eating today? [2 of 2] - Page 9 20130914

this is a prestige charcoal grill:

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by Merlot Daruwala Tue Sep 17, 2013 3:14 am

Nice. Thanks. How do you fire up the charcoal? Do you pour some accelerant on them?

I've got a tiny little portable gas grill that's gathering rust at home. I'm looking around for a supplier of propane gas but even if I find one, I don't know how easily / safely it will fit my grill. Much easier to use as a charcoal grill, I think.

by Guest Tue Sep 17, 2013 3:22 am

Merlot Daruwala wrote:Nice. Thanks. How do you fire up the charcoal? Do you pour some accelerant on them?

fired some wooden sticks with kerosene oil poured on it. laid the charcoal over it.

by Guest Tue Sep 17, 2013 4:43 am

been gifted some sweets owing to vishwakarma. i suppose this was inevitable -- chocolate sandesh:

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What are you cooking / having cooked / eating today? [2 of 2] - Page 9 Sandes11

by garam_kuta Tue Sep 17, 2013 8:00 am

Merlot Daruwala wrote:
garam_kuta wrote:
Merlot Daruwala wrote:Nice. Thanks for the pics. I'm salivating as usual.

I'm now thinking these can be made at home using those frozen "Malaysian" parathas, some teekha chutney, onions, green chili and kebabs. For the meat, I bet mutton or beef seekh kebabs will taste just fantastic.
totally correct, andharae kawan parathas solpa thappaa- murudhogathey - stuff will leak out; but then, so what literally finger lickin' good is what i see !
I'm very happy to report that this experiment worked. I used foil to make sure the lower half didn't disintegrate / leak. The only issue was that the readymade chicken seekh kebabs (Venky's) didn't taste as good as a real kebab. But I think I was bang on target with the shell. I'm now convinced this is exactly what Faaso's uses to get the same consistency across their various franchises. My chicken seekh rolls turned out exactly like this:

Next time, in addition to all of the above, I also plan to put in a fried egg.

awesome...looks so civilized..bombAt mAdubitri:clap:

by Impedimenta Tue Sep 17, 2013 9:36 am

Merlot Daruwala wrote:
garam_kuta wrote:
Merlot Daruwala wrote:Nice. Thanks for the pics. I'm salivating as usual.

I'm now thinking these can be made at home using those frozen "Malaysian" parathas, some teekha chutney, onions, green chili and kebabs. For the meat, I bet mutton or beef seekh kebabs will taste just fantastic.
totally correct, andharae kawan parathas solpa thappaa- murudhogathey - stuff will leak out; but then, so what literally finger lickin' good is what i see !
I'm very happy to report that this experiment worked. I used foil to make sure the lower half didn't disintegrate / leak. The only issue was that the readymade chicken seekh kebabs (Venky's) didn't taste as good as a real kebab. But I think I was bang on target with the shell. I'm now convinced this is exactly what Faaso's uses to get the same consistency across their various franchises. My chicken seekh rolls turned out exactly like this:

Next time, in addition to all of the above, I also plan to put in a fried egg.

OMG, i got to start stalking MD for food pix. its 9:35 in the AM and i am so hungry. not good. Evil or Very Mad

it has only been 30 mins since i had my oatmeal and fruits. there is this place where i get panner kathi rolls, i heading out there in about two hours. super pic MD.

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