Comments on: Modern Indian Cooking by Hari Nayak and Vikas Khanna

By: Raw+Simple |

Raw+Simple | — Sat, 07 Mar 2009 15:34:49 +0000

[...] up a new book, reading it and then cooking a few recipes from it and showcase the results I got (Modern Indian Cooking by Hari Nayak and Vikas Khanna, My Whole Grain Manifesto – take back your inner [...]

By: Nikas Culinaria » Caramel Chicken heaven: 2500 recipes you have to try

Nikas Culinaria » Caramel Chicken heaven: 2500 recipes you have to try — Wed, 03 Oct 2007 17:07:18 +0000

[...] able to step out of the rut a bit. You have seen me try the more exotic Indian foods in the “Modern Indian Cooking by Hari Nayak and Vikas Khanna” post and the “A Surfeit of Indian Food – spice it up baby” [...]

By: Nikas Culinaria » A Surfeit of Indian Food - spice it up baby

Nikas Culinaria » A Surfeit of Indian Food - spice it up baby — Thu, 27 Sep 2007 15:37:11 +0000

[...] one, when I reviewed the “Modern Indian Cooking” cookbook by Hari Nayak and Vikas Khanna, I felt sorta goofy [...]

By: Erwin Chuk

Erwin Chuk — Wed, 26 Sep 2007 21:09:59 +0000

I think the place you’re thinking of is Shalimar India Food. I am actually in the process of discovering the local restaurants…I just moved to the area. I recently enjoyed the food from Haveli, which is closer to Inman Square.

By: Nika

Nika — Thu, 20 Sep 2007 14:50:29 +0000

Erwin: I remember this tandoori place. I am actually thinking more about the store there with the spices in the front and the food out the back (walk in take out).. and you?

By: Erwin Chuk

Erwin Chuk — Thu, 20 Sep 2007 14:46:22 +0000

Nika, where do you eat in Central Square?

By: Nika

Nika — Thu, 13 Sep 2007 19:51:48 +0000

Dan,

It sounds like a neat project, am definitely interested. I do not have a Kitchen Aide .. maybe the Great Pumpkin will bestow me with such gifts *winks*. I think that colombian sausages are similar to basque sausages but I am still trying to find that out for myself. If you are a sausage-geek let me know! I absolutely want to explore the linkages between the lacto-fermented sausages of the region of Colombia that my family comes from and the Basque region.

I do not know if you have found my Colombian food section yet but you all might want to check out this link http://nikas-culinaria.com/2007/03/23/arepa-de-huevo-arepa-with-egg/

By: Dan Estridge

Dan Estridge — Thu, 13 Sep 2007 19:44:40 +0000

Nika,
It was my pleasure meeting you. I will follow up on that children’s story business we talked about.

Now as to grinders – if you already have a Kitchen Aid mixer, their grinder attachment works quite well. In addition, once you have that, you can add their sausage stuffer easily. I haven’t tried salchichas, but I do a Spanish sausage called butifarras pretty regularly with good results.

One Colombian specialty we do make around here though it doesn’t involve the grinder is arepas – my wife was in Colombia for two years with the Peace Corps and for some reason arepas are the one food she pines for from her Colombian experience.

By: Nika

Nika — Thu, 13 Sep 2007 19:28:19 +0000

Dan,

It was fantastic to get a chance to meet you up in VT this last Tuesday. Sorry I was so darn busy, would have been nice to have had a chat. We will get together another time!

I will definitely take a second look at Penzey’s. Its been like a year or so since I last cruised there.

That meal in your blog post sounds simply amazing! I really need to get myself a meat grinder of some sort. I want to make some colombian salchichas (chorizos).

By: Nika

Nika — Tue, 11 Sep 2007 11:47:23 +0000

Suchitra: If you have the time, stop back by and let me know what you tried and if you liked it! Thanks for stopping by.