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COTM May 2014 Announcement Thread: My Bombay Kitchen: Traditional and Modern Parsi Cooking by Niloufer Ichaporia King

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The winner of this round of voting for the Cookbook of the Month this May 2014 is My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King.

This month promises to be very exciting with lots of exotic and interesting recipes, even for those of us who are quite familiar with the cuisines of India.

Please feel free to use this thread to discuss the upcoming COTM while we wait for May to begin.

If you are interested in viewing the threads that got us here please see the following:

Nomination Thread
http://chowhound.chow.com/topics/971765

Voting Thread
http://chowhound.chow.com/topics/972550

I have spent a bit of time looking for online recipes and it would seem that there are a fair number of recipes visible on google books or as sample pdf chapters, but not as many available through regular online searches (ie. websites/blogs). That said, I have come across a few and will add more as time allows. Plus I am sure many of my fellow COTM participants might weigh in with their sleuthing.

Also, as I was a bit pressed, I have not confirmed with certainty that the below are true to the book but they did come up in my search.

Everyday Dal, New Year's Milk Shake, Eggs on Potato Chips
http://www.npr.org/templates/story/st...

Akuki, Cardamom Cake, Ginger and Cucumber Salad
http://www.kitchensisters.org/hidden_...

Parsi Tomato Chutneyhttp://www.travelerslunchbox.com/journal/201...

One Hundred Almond Curryhttp://www.travelerslunchbox.com/journal/200...

Parsi Style Turkey Burgershttp://turmericsaffron.blogspot.ca/2012_06_01_archive.html

Dhana Jiru
http://www.scotthocker.com/blog/2013/...

Dhansak Dal
http://www.cheekychilli.com/2012/11/1...

Have a great evening all and can't wait till May.

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  1. Thanks Delys. I just ordered the book and know there will be some recipes we'll be able to make this month, unlike the last few months.

    1. My copy of book is waiting for me to pick up at library

      3 Replies
      1. re: jpr54_1

        mine too.

        1. re: dkennedy

          Just went by the library and picked up my copy of My Bombay Kitchen as well as The New Persian Kitchen. I have to say, both look very enticing. I would happily cook from TNPK next month if it is nominated again. In any case, I think we are in for a treat this month.

          After looking over the book, it is very familiar to me so I think I may have checked it out in the past (perhaps when it was nominated another time?) and I remember how fascinating I found the whole Parsi subculture. I will enjoy learning more about it - again.

          I will say I am very into My Paris Kitchen right now and I can't imagine cooking out of anything else at the moment. I will be making recipes number 2 and 3 tonight for dinner (celery root salad and buckwheat ham and cheese crepes). As of today I have read through p. 185 and want to make every single thing I have read about!

        2. re: jpr54_1

          I'm really sad that my library doesn't have this. I'd be thrilled to cook from it. Wish there were more recipes on the web. Maybe we'll find more over the next few weeks.

        3. Wow, I'm super excited!!! I never thought this book would gain enough support to become COTM. I've had it for a while, had good results from things I've made, and am very excited about the chance to delve into it more!

          2 Replies
          1. re: Westminstress

            What would you say were the standouts so far?

            1. re: ChrisOfStumptown

              Well, the Cardamom Cake for sure, and I've also made the Everyday Dal several times. It is a very simple dal, but also comforting, a mild dal, but in a good way.

          2. I'm looking forward to May! I've had the book for quite a while but can't recall making anything from it.

            1. I'm not sure I'll actually be able to get the book, as it is says 2 to 4 weeks for shipping from Amazon.ca and it isn't available at all from other Canadian booksellers (Chapters/Indigo). Amazon.com will get it here in time with the rush shipping, but that brings the cost with duty to $35, which would be ok if I were sure about the book, but it is tough to say site unseen.

              Also, it doesn't seem to be available as an Ebook on either of the platforms I use, Kindle or Ipad.

              I might have to try the library.

              Don't want to sound like I'm complaining but it shouldn't be that hard to get a book these days.

              11 Replies
              1. re: delys77

                Delys, I have the book coming to me at the library but I am pretty sure I won't to buy it and was checking around. Chapters has it in stock: http://www.chapters.indigo.ca/home/se...

                Pretty sure they offer free shipping and the price is comparable to Amazon. I am planning to stop by a store tonight to see if they have it on the shelf and what is the price difference.

                1. re: herby

                  Thanks Herby, I literally checked yesterday morning and I swear it said out of stock.

                  1. re: delys77

                    I stopped by a store tonight and it wasn't on the shelves but they said it is available on-line. Maybe on-line store re-stocked since you checked :)

                    1. re: herby

                      yup it is in stock, but still $35 with shipping since it is under the minimum for free shipping. Not complaining, but thinking I might sit this one out since I'm not sold on the book and it is proving difficult to get. I'm sure one of those with the book can share the page numbers with me for the purposes of posting the thread. I looked at google books to see if I could get the table of contents but it isn't there.

                      1. re: delys77

                        Delys, it is indexed on EYB - http://www.eatyourbooks.com/library/1... - all recipes and ingredients. My copy has finally arrived at my branch of the library and I plan to pick it up tonight. Let me know if I can look something up for you.

                        1. re: herby

                          Thanks so much Herby.

                          1. re: delys77

                            My pleasure :)

                2. re: delys77

                  I hear you. I'm really shocked that my library doesn't have it.

                  1. re: delys77

                    E-book in Adobe PDF format is offered by publisher UCPress - here is the link
                    http://www.ucpress.edu/ebook.php?isbn...

                    1. re: MidwesternerTT

                      Thanks Midwesterner

                    2. re: delys77

                      amazon.com lists a bunch of used copies....

                    3. Delighted to get a library copy of the book today, and already have several recipes bookmarked. I'm quite surprised that there are no food photos in the book. Despite good descriptions, I will be looking online for some additional clues regarding assembly, presentation and how to know when a step/ final dish is "done".

                      1. I broke down and ordered the book from amazon. I got really intrigued with the cardamom cake discussion on the other thread and ended up making the cake for Easter. I liked her version a lot and it will replace the recipe from my Swedish cookbook as my standard version.

                        1. One of Cowgirl Creamery's cheesemakers recommended the recipe for creamy panir saying it's easy to do at home.
                          http://chowhound.chow.com/topics/9279...

                          1. Since I am truly stretched for time right now, I have some questions for those of you who own this book. But first let me define, stretched for time. I still spend a fair amount of time preparing food each day. What I don't have is time to source new-to-me ingredients, searching multiple markets outside my normal sphere.

                            What does a Parsi pantry look like? What ingredients does this book assume you will have at your disposal? Any responses would be most welcome.

                            8 Replies
                            1. re: smtucker

                              Sources section (p 315) lists Sydney-based Manny's (www.mannyspices.com.au) for masala mixtures - sambhar masala and dhansak masala if you don't want to make your own. And Penzeys for spices. Looking at the Base masala recipes (Pages 34-43) and primary ingredients section, she lists the following ingredients / spices.

                              Ginger
                              Garlic
                              Tamarind (she prefers Thai, either as extract, compressed pulp or pulp from whole
                              )Coconut milk (canned or from a fresh coconut)
                              Worcestershire sauce
                              Curry leaves
                              Potato, Sweet Potato

                              She comments that the best strategy is to shop where you can buy spices in small amounts - only need 1-4 Tablespoon of most for the elaborate masala, other than 1 C. of coriander seeds

                              coriander seeds (1 Cup in a pint of masala)
                              dried cassia leaves or Turkish bay leaves
                              cumin seeds
                              dried red chiles
                              poppy seeds
                              stick cinnamon or cassia
                              black peppercorns
                              whole cloves
                              cardamom pods
                              black cardamom pods
                              caraway seeds
                              black cumin seeds
                              fenugreek seeds
                              ground tumeric
                              saffron threads
                              nutmeg
                              strand mace
                              cayenne pepper
                              asafetida
                              mustard seed
                              star anise pod

                              1. re: MidwesternerTT

                                I also wanted to comment that although these base masalas are used frequently throughout the book, there are many recipes that do not use them. I also think you could make smaller quantities of the masala and eliminate the spices present in only minute quantities. Sure, your spice blend would lose a bit of complexity, but I don't think it would matter all that much.

                                1. re: Westminstress

                                  Despite the long spice list, I was happily surprised that so many are already in my cupboard. And agree that there are lots recipes in the book that won't require a treasure-hunt before cooking.

                              2. re: smtucker

                                If you've cooked Indian food, you probably have everything you need already. Typically, she is using Indian spices like cumin, coriander, turmeric, dried chilies, ginger, garlic, green chilies, limes, cilantro. There are definitely recipes for more esoteric ingredients (organ meats, asian gourds etc.) but many just call for standard items like chicken, lamb, lentils, vegetables, rice etc. She is a farmers market shopper so there are recipes incorporating the veg you would find at your farmers market/grocery store. Also, there are lots of vegetable/salad preparations that seem more like a typical American vegetable side, but the spicing will have a twist. Like cucumber salad with ginger and garlic, cabbage salad with chilies, lime and mint. etc. I think that is the California influence coming out. This is actually good for menu planning because it means you don't have to prepare multiple curries to have a complete meal. You can make one curry and a simple veg side or salad. There are some very elaborate preparations in the book, but many very simple ones too.

                                1. re: Westminstress

                                  Thank you both for your responses. As it happens, I have all of these things either in my pantry or sphere, except for those elusive curry leaves which I have not found for any of the books that called for them.

                                  Looks like I could dip my toes into this book, assuming the library can obtain a copy for me.

                                  Thank you!

                                  1. re: smtucker

                                    Re: those elusive curry leaves. I randomly see them in our Venn diagram circles. I always take a mental note but then the note vanishes. Of course, I always see them when I don't need them.

                                    I want to say that I've seen the curry leaves in various whole foods in our neighborhood. Maybe the new HMart in Central Sq will have them.

                                    1. re: beetlebug

                                      H-Mart Burlington sometimes has curry leaves, so the new store is worth a try.

                                      The Indian stores in Waltham (Patel Bros & etc) definitely have had them when I've been--a bit outside your venn diagram, but close to Russo's if that's on your circuit (5 minutes?).

                                      And they freeze well and don't take up much freezer space, so if you find them, you'll be good for a while.

                                      1. re: qianning

                                        Oddly enough, Russo's is one of those places that I don't go to. It's just a hair too far for me to shop. If I'm in the area, I'll swing by, but I rarely venture that far west.

                                        But, I plan on going to Patel Bros soon. Well, as soon as those luscious indian mangoes are available.

                              3. OK, I suddenly feel like a bit of an idiot. All the times when books haven't been available at my library and it never once occurred to me that my husband works at a university ... which, of course, has a library! And it turns out they have a copy of this. So, he may have to sing for his supper by picking this one up for me. Major "D'oh" moment.

                                3 Replies
                                1. re: LulusMom

                                  There is also inter-library loan system - your library can request a book for you from another library. Worth checking into but U library idea is brilliant :)

                                  1. re: herby

                                    Exactly what I did, and the closest copy just happened to be at his school, which is when I had my forehead smacking moment. But now I know that this is an option, and I'm feeling kind of ridiculous about the fact that it never occurred to me before.

                                    1. re: LulusMom

                                      This is the beauty of life :) Regardless how long you've been around, not a day goes by without a new discovery - we'll never know everything, do everything, read everything...

                                2. A "joys of juxtaposition" event here as I just found there's a Russian Salad recipe p.213 in My Bombay Kitchen, Parsi-style. And a somewhat matching one in The New Midwestern Table cookbook I'm cooking from - a "Seven Layer Russian Salad" recipe p. 93, attributed to a NYC restauarant with a Basque/Spanish chef. Both have beets, peas, carrots and a mayonnaise-based dressing. Each has an extra ingredient and spices differ. It will be fun to make both and compare/contrast.

                                  2 Replies
                                  1. re: MidwesternerTT

                                    Love Russian Salad and very curious to see what goes into Parsi version.

                                    1. re: MidwesternerTT

                                      When I spent a month in northern Spain, as a non-pork eater, I ate a LOT of russian salad, and actually liked it a lot. I'd love to see what a Parsi version of it would be.

                                    2. I found a few more recipes by searching for My Bombay Kitchen on the Cheeky Chilli site.

                                      Parsi Sambhar Masala
                                      http://www.cheekychilli.com/2012/12/0...

                                      Caramelized Brown Rice
                                      http://www.cheekychilli.com/2012/11/2...

                                      Chicken Kebabs
                                      http://www.cheekychilli.com/2012/11/2...

                                      1. More online recipes
                                        Wobbly Cauliflower Custard
                                        http://www.headbutler.com/reviews/my-...

                                        Eggs on Potato Wafers
                                        http://evolvingtastes.blogspot.com/20...

                                        Masoor without Tongue adapted recipe
                                        http://the-cooker.blogspot.com/2007/1...

                                        Pomelo Salad
                                        http://www.vadanikavalgheta.com/2010/...

                                        Apricot Chicken adapted recipe, original recipe info in notes
                                        http://www.indianfoodrocks.com/2010/0...

                                        Photos w/ ingredients list for some recipes
                                        http://www.thecookbookaddict.com/2008...

                                        Roasted Cashews with Ajwain summarized
                                        http://www.tomhudgens.com/blog.htm?po...

                                        Parsi-Style Braised Greens
                                        http://www.saveur.com/article/Recipes...

                                        The next two are in French
                                        Kharu-ghos Savory Braised lamb
                                        http://bombay-bruxelles.blogspot.com/...

                                        Cardamom Cake
                                        http://bombay-bruxelles.blogspot.com/...

                                        2 Replies
                                        1. re: MidwesternerTT

                                          This gives me a great heads-up Midwestern. Thanks for those links!

                                          1. re: MidwesternerTT

                                            Thanks so much for the links! I used the COTM for awhile (got it from the library), and while I liked the descriptions of ingredients and some of the Parsi history, I knew a lot of the recipes already (have been married to a Parsi for nearly 40 years). Your links, however, give me some new ideas--thanks again!
                                            Edited to add: King's cardamom cake is good--my favorite thing from the book.

                                          2. Has anyone made the cardamom cake? I looked over the recipe .. it calls for 4 eggs but no other liquid .. could this be right?

                                            11 Replies
                                            1. re: walker

                                              The butter is melted - i.e. liquid.

                                              1. re: walker

                                                I made it for Easter. It was very good and it will be my new "go to" for cardamom cake. The eggs are beat with the sugar until they have tripled in volume which made the cake lighter than other versions I've tried. I've been using a recipe from a Swedish cookbook for years, but I liked this version better.

                                                1. re: stockholm28

                                                  Do you just serve it plain or dusted with sugar or iced in some way? I was looking through the book last night and going to make a dish or two this weekend. Was thinking about the cake for next Wed staff meeting since our student will be leaving at the end of next week.

                                                  1. re: herby

                                                    I've made it and it is wonderful. No icing, but the almonds form a crust of sorts. It is quite beautiful and delicious. You will not be disappointed.

                                                    1. re: dkennedy

                                                      Thank you! I am definitely making it :)

                                                    2. re: herby

                                                      I think it's perfect for that sort of occasion and no extra sugar or icing is needed. I made it for Christmas Eve and served with ice cream, but that was only because I wanted to gild the lily. It was good without the ice cream too.

                                                      1. re: herby

                                                        Just curious, Herby, what else is on your short list?

                                                        1. re: Westminstress

                                                          +1 on the cardamom cake recipe. Just right for us--not too sweet (we skip any added powdered sugar, etc). One of the few take-away recipes I chose from this book.

                                                          1. re: Westminstress

                                                            I have very nice ground beef from the farm and was very surprised last night to find a couple of nice sounding recipes for beef (other meats are suggested as substitutes). I am planning to make cutlets - sort of burgers using cooked potato instead of breadcrumbs, maybe tomato gravy to go with. There was also a recipe for mashed potato wrapped around meat filling and fries - sounds good to me too. I looked at three major masalas and might make those to keep for future cooking. Cheeses look interesting and so does Parsi Pate. I have lots of veggies in the fridge but have not looked at the recipes yet.

                                                            Anything piqued your interest yet? :)

                                                            1. re: herby

                                                              Lots of things but first up is parsi, or should i say "italian" egg salad, using up our remaining easter eggs!

                                                              ETA, another one on my shortlist is Krishna's breakfast, which is a fresh turmeric and ginger pickle eaten with fresh cheese and chapatis or whole wheat tortillas. She says of this dish: "It's like eating sparklers." Irresistible description (to me, anyway). We will see if the dish lives up to its description.

                                                              1. re: Westminstress

                                                                The Parsi (sorry, Italian) Eggs were also in 150 Best Recipes (and in fact in the first of those books, I think Best Recipes of 1999), and they are my absolute favorite deviled eggs.

                                                    3. I want to make the one hundred almond curry .. will probably use a whole chicken, removing as much skin as possible. My Indian SIL prefers dark meat, I much prefer white.

                                                      Question: It calls for unblanched almonds; what does this mean? If I go to TJ, what should I look for? My daughter has the tamarind paste and the white poppy seeds .. what's the difference in taste between white and black? Much? I've never used the white.

                                                      10 Replies
                                                      1. re: walker

                                                        I've certainly used dark poppy seeds when I was out of the white, with no discernible flavor difference, just a visual difference.

                                                        1. re: walker

                                                          Unblanched just means raw almonds with their skins. Assuming it calls for whole almonds, that is what TJ's sells.

                                                          1. re: walker

                                                            FWIW - Re the unblanched almonds, I had the same question but I couldn't find anything described as unblanched so I went for the TJ's sliced almonds. They worked perfectly.

                                                            1. re: dkennedy

                                                              Yes, I thought the slivered ones would grind up better than the whole ones but since Gio says unblanched means skin on, I guess I'll follow the recipe.

                                                              1. re: walker

                                                                Personally, I do not like skin in my food and always use blanched regardless of what recipe is calling for. Do you think skin adds flavour? The texture is certainly not pleasant for me.

                                                                1. re: walker

                                                                  I'm confused, I didn't grind my almonds. They came pre sliced (skin on at TJs) and that is how I put them in, at the bottom of the pan. This is a spring form recipe, so the bottom becomes the top and the sliced almonds are like a mosaic once baked.

                                                                  1. re: dkennedy

                                                                    I think Walker is looking at the one hundred almond curry, not the cardamom cake.

                                                                    1. re: Caitlin McGrath

                                                                      Ah, that explains it. Sorry for confusing the matter.

                                                                      1. re: Caitlin McGrath

                                                                        Yes, I talked about both those recipes but was talking about the chicken almond curry one concerning what type of almonds to buy.

                                                                2. re: walker

                                                                  Unblanched almonds have the skin on. Blanching in hot water removes the skin.

                                                                3. I have started reading My Bombay Kitchen and I can tell, even before making anything, that I will be buying this one. Is it me, or does it read just like an Alice Water's book? I know they are life long friends, but really, I didn't think anyone could duplicate her writing style...

                                                                  Mother's Italian Eggs (p. 58)
                                                                  Smoked Fish Spread (p. 60)
                                                                  Parsi Pate (p. 60)

                                                                  are all calling my name. Maybe for Mother's day?

                                                                  2 Replies
                                                                  1. re: dkennedy

                                                                    The writing in this book is wonderful and the book is worth buying for the writing alone. I love books where you can really get a sense of the author's personality. The recipes may be idiosyncratic, but sometimes they are all the more interesting for that reason.

                                                                    1. re: dkennedy

                                                                      I definitely have my eye on that smoked fish spread. The pate I make is curried and is *very* similar to her recipe.

                                                                    2. Yesterday I made the Cardamom cake .. it was so EASY and really delicious .. a BIG hit at the get together I went to, mostly Indians and Pakistanis there. I'm afraid I'm going to have to make it again and again.

                                                                      It looks very plain but the taste... love it. It says to bruise cardamom seeds in mortar but I wasn't making much progress, seeds kept flying out so I decided to grind them a little bit in my coffee grinder.

                                                                      It said to bake 30-35 minutes. My oven was exactly 350° (extra oven thermometer) but mine took an hour; it took that long for the skewer to come out dry.

                                                                      The recipe has you melt butter but it doesn't say anything about letting the butter cool some; I thought I should let it cool a bit so that's what I did.

                                                                      I debated putting springform pan on a half sheet pan .. recipe did not say anything about this but this is what I did; should I do this in the future? There was no leakage.

                                                                      (Hopefully, I'll figure out how to send the photo soon)

                                                                      21 Replies
                                                                      1. re: walker

                                                                        Oops .. did I post too soon? Should I have waited for May? (I'm new to this sort of posting.)

                                                                        1. re: walker

                                                                          Here's the photo:

                                                                           
                                                                          1. re: walker

                                                                            Seems to have almost a pink-ish hue, is that right? (btw, nice to see your name here again!)

                                                                            1. re: LulusMom

                                                                              I think it's beige, browner outer part. Maybe it'd be prettier with a sprinkle of powdered sugar. The top part is brittle. We all liked this so much and at the end one person was scooping up and eating the crumbs that were left; that made me happy, I dislike wasting something good.

                                                                              1. re: walker

                                                                                Also, cardamom seeds are not easy to find.

                                                                                1. re: walker

                                                                                  If you have Indian or Middle Eastern store near you they always have cardamom - not seeds but pods.

                                                                                  Well, I made my first dish tonight - will report on Thursday :)

                                                                                  1. re: herby

                                                                                    I buy the seeds at Penzeys.

                                                                                    1. re: herby

                                                                                      My daughter gets the seeds at Indian markets. I think if you try to get the seeds from the pods it'd be a very tedious job. You need a Tablespoon of cardamom seeds for the cake.

                                                                                      1. re: walker

                                                                                        Not really; but I've never bought seeds, just pods and do not consider it a hardship. A tablespoon might take five leisury minutes if that long :)

                                                                                        1. re: herby

                                                                                          When I made this cake, I also extracted the seeds from the green pods. It didn't take too long.

                                                                                    2. re: walker

                                                                                      Glad you brought this up, because I was wondering how different cardamom seeds are from the pods. Can one break open the pods and get a the seeds, or do I have to go find the seeds?

                                                                                      1. re: LulusMom

                                                                                        You can certainly whack open the pods to get the seeds out, and the pods are much easier to lay one's hands on in my experience.

                                                                                        I'm off to the library this afternoon, where the book is waiting for me. I took it out a few years ago after reading praise here on CH, but didn't get around to cooking from it, so I'm looking forward to exploring it with company!

                                                                                        1. re: Caitlin McGrath

                                                                                          Thanks Caitlin!

                                                                                        2. re: LulusMom

                                                                                          I'll add that the seeds stay fresher inside the pods; very easy to crack and get the seeds out. The black ones too, you just need to whack a bit harder. The seeds are also very easy to crush in mortar. I used to make cardamom coffee in the morning and will crush the seeds as my bean were grinding. Somehow got away from it, need to rectify soon :)

                                                                                          1. re: herby

                                                                                            I always buy them in the pods.

                                                                                    3. re: LulusMom

                                                                                      I really appreciate everyone's input about the cardamom seeds.

                                                                                      1. re: LulusMom

                                                                                        I appreciate everyone's input too, 'cause it has helped me know what is meant by "cardamom seeds." I just received the book and immediately decided to make this highly-recommended and delicious-sounding cake. When I went to my spice cupboard I found not one but two packages labelled Cardamon: one in a McCormick spice jar "Gourmet Collection" which is labeled as Cardamom Seeds (the contents are bleached ivory in color--nothing on the label to indicate the seeds are inside them) and one from a local spice shop, labeled as Cardamom Pods (they are green.) They are identical in shape and I have determined that they are BOTH pods, and for baking purposes (and this recipe) I need to crack them and dig out the seeds, and then bruise them in the mortar.
                                                                                        I just performed an experiment and cracked open both colors of cardamom pods. The little seeds came out easily and are identical in color (light brown) but the green pods smell more enticingly of cardamom, so that's the version I am going to use.

                                                                                        1. re: Goblin

                                                                                          I have read that the white pods are just green pods that have been bleached. The flavor is muted in the process.

                                                                                          1. re: Goblin

                                                                                            The green ones are probably fresher.

                                                                                            1. re: Goblin

                                                                                              The white ones are typically used in Scandinavia. As MelMM noted they are actually the same seed as the green, but the white has been bleached and the flavor is a bit mellower. I've used them interchangeably.

                                                                                              1. re: stockholm28

                                                                                                I'm on a learning curve here and I note that in the recipe for Parsi Garam Masala on p. 37 one is directed to grind up 2 TBS of cardamom PODS. Not just the seeds. Guess sometimes you use the whole pod.

                                                                                    4. I just got my copy from the library to find that pages have been torn out. Pages 35 to 40 for example seem quite important since must contain the ginger garlic paste and some other spice mixes. Any help with basic ingredients would be appreciated. I hate it when people rip pages out of library books, so selfish!

                                                                                      6 Replies
                                                                                      1. re: panthera

                                                                                        Hi Panthera,
                                                                                        I think this will help--when I typed in: ginger-garlic paste My Bombay Kitchen in my browser I was directed to the following google books page, which apparently has the whole cookbook reproduced. You can see the succeeding pages and their recipes just by scrolling down.

                                                                                        I am a former librarian and I can easily work myself into a lather when I think of people ripping out pages for their own selfish sakes!!

                                                                                        http://books.google.com/books?id=mvEC...

                                                                                        1. re: Goblin

                                                                                          Thank you so much Goblin, that looks excellent!

                                                                                          1. re: Goblin

                                                                                            I could never understand why people do what they do... So easy to copy a couple of pages if that is what you want from the book!

                                                                                          2. re: panthera

                                                                                            You should let the library know. They'll have a record of whoever had the book out last. And the last thing you want is for the next person who gets the book from the library to complain and have the library come to you looking for the $$ to replace it.

                                                                                            1. re: LulusMom

                                                                                              Yes LulusMom, I have now called the library to let them know. There were about 20 pages torn out in total! They also have another copy at a different branch that I can get, and so I can pick that up later this week. I felt sad to see such a nice book treated like that.

                                                                                              1. re: panthera

                                                                                                Glad you're getting a complete copy, and I hope the library finds that thoughtless patron and makes them pay for a new book. I have no sympathy for that sort of stuff.

                                                                                          3. Hello all, just back from a business trip and I've realized we are already at the end of the month. Unfortunately I haven't been able to get my hands on the book and any samples I've looked at have no table of contents, perhaps I could prevail on one of you good people to jot down the chapters and page numbers. Thanks so much in advance to anyone who was able to lend me a hand with this.

                                                                                            2 Replies
                                                                                            1. re: delys77

                                                                                              I'd be happy to do so - didn't see your email in your profile. if someone else hasn't done so go ahead and email me (email is in my profile) and I'll send you the info. Lulu has a school play this morning but I should be back by around 10:30 eastern. You're in Vancouver, is that correct? Husband is going to be winging his way toward you today to visit his family.

                                                                                              1. re: LulusMom

                                                                                                Thanks so much LLM. I just shot over an email to the one I saw listed in your profile. Yes I'm in Vancouver so whenever you are kind enough to send will be fine. Your husband is very lucky as the weather just changed from wet and chilly to gorgeous and sunny yesterday afternoon. Hope he has a great visit.

                                                                                            2. I know I'm a bit early but I have a work function tonight so I've put the May COTM threads up.
                                                                                              http://chowhound.chow.com/topics/974170