exotic foods & drinks

[OhGod424]

Sometimes I look at pictures like this and wish I had been born in UK or USA or even ole Aussie Land....but then I say....there's no better place to be than good ole Hindustan (If you've got the moolah) where you can all the authentic cuisines, even Chicken Tikka Masala a la ole Blighty (Courtesy our very own Ritu Dalmia) and still have enough in your wallet for the Meetha Paan and a smokey.

If I remember correctly, a meetha paan in Ealing South costed about GBP 5-00 (INR 450-00) in 2004 and a plate of "Water Balls"; Gol Gappas; was for about GBP 6 at Delhi Chaat House, Southall (F*****g 500 bucks for 6 gol gappas!!!!)

Mera Bhaarat Mahaan!!!

Akshat

[shooter]

bro u only have yourself to blame for that.
you travel 10000 km, 7 samunder, go to vilayat, and still spend your money on gol gappas and indian food.
For the same amount (as gol gappas) you could have tried some exotic stuff that might not be available in india.

For eg in 2004 that same amount could have got you snake venom lollypop, locusts, sundried worms, chocolate coated scorpion, pearl dust candy.
Spend a bit more and get crocodile curry.

Bhai in addition to the above, one can also get kudu, kangaroo, springbok etc.
Venison, boar, rabbit, phesant, partridge, woodpigeon, guinea fowl are also freely available and cheap.

forget all this. Yaha london mein you could have tried exotic food like peruvian, mongolian, vietnamese, polish, russian etc etc.

Agar paisey hi spend karne hain, to, spend on something you wont get in india and something that will be memorable and exotic.

[Mark]

Hey guys, here is a Ginger Ale recipe that I think you will like-

Grate up a piece of ginger root into 2 liters of water, try about 4 tablespoons for starters. and the juice of one lemon. Bring to a light simmer then turn off heat and add 1 & 1/4 cup sugar. (I actually prefer 1 1/2 cup sugar but 1/4 cup is OK, you can always make the next batch stronger).

Let cool to room temperature, then pour into a 2 liter soft drink bottle. You can strain the ginger out or leave it in- I like to leave it in as it adds a bit of body to it. Leave about 2 inches of air at the top of the bottle.

Now add 1/4 teaspoon of bakers yeast, shake the bottle to get it all mixed up, and leave overnight in a warm place.

The next morning, squeeze the bottle. It should feel tight as a drum. When it feels nice and hard, put it in the refrigerator. As soon as it gets cold you can drink it. Great stuff!

A couple of items- the fermentation is still active, but you have nothing to worry about as long as it stays cold. If it gets too warm 2 things will happen- it will continue to ferment into alcohol which may not be that palatable, and the pressure can build up enough to rupture the bottle and everything close to it.

Great stuff for a hot day, especially over ice!

[b.baracho]

Hey guys, here is a Ginger Ale recipe that I think you will like-

Grate up a piece of ginger root into 2 liters of water, try about 4 tablespoons for starters. and the juice of one lemon. Bring to a light simmer then turn off heat and add 1 & 1/4 cup sugar. (I actually prefer 1 1/2 cup sugar but 1/4 cup is OK, you can always make the next batch stronger).

Let cool to room temperature, then pour into a 2 liter soft drink bottle. You can strain the ginger out or leave it in- I like to leave it in as it adds a bit of body to it. Leave about 2 inches of air at the top of the bottle.

Now add 1/4 teaspoon of bakers yeast, shake the bottle to get it all mixed up, and leave overnight in a warm place.

The next morning, squeeze the bottle. It should feel tight as a drum. When it feels nice and hard, put it in the refrigerator. As soon as it gets cold you can drink it. Great stuff!

A couple of items- the fermentation is still active, but you have nothing to worry about as long as it stays cold. If it gets too warm 2 things will happen- it will continue to ferment into alcohol which may not be that palatable, and the pressure can build up enough to rupture the bottle and everything close to it.

Great stuff for a hot day, especially over ice!

sounds good will have to try it.

[sitar]

ok

trying to make a recipe the ginger one

lets see what happnes

but let me tell you i dont have any cooking history

reagards

[Mark]

Just remember to squeeze the bottle and when it gets hard to put it in the fridge!

And do let me know how it turns out, I am curious what you think regarding the sweetness, whether it is too much or too little, or just right for your taste.

[MoA]

Not really exotic.. but yummy and easy.

Grate some cheese of your choice. Anything from Amul to Parmesan... or even a soft ceese like brie

Make a couple of toasts... butter them up.
Fry an egg... sunny side or double palce of toast. Sprinkly chees.
Add a little ketchup and enjoy...


PS> Am a lousy cook.

[b.baracho]

humm....thats on my manu for breakfast .

[sitar]

i dont know what the hell i came up with the ginger one.
may be too fermented

it looks like rotten gelly...

sorry mark i could not withstand ur expectation

[OverUnderPump]

i dont know what the hell i came up with the ginger one.
may be too fermented

it looks like rotten gelly...

sorry mark i could not withstand ur expectation

As soon as Mark said keep it in a 'warm' place overnight I decided to give it a try pre winter. Because the weather we have in most parts of India now is 'hot' , so that might have caused your concoction to over cook/ferment.

regards

OUP

[OhGod424]

bro u only have yourself to blame for that.
you travel 10000 km, 7 samunder, go to vilayat, and still spend your money on gol gappas and indian food.
For the same amount (as gol gappas) you could have tried some exotic stuff that might not be available in india.

For eg in 2004 that same amount could have got you snake venom lollypop, locusts, sundried worms, chocolate coated scorpion, pearl dust candy.
Spend a bit more and get crocodile curry.

Bhai in addition to the above, one can also get kudu, kangaroo, springbok etc.
Venison, boar, rabbit, phesant, partridge, woodpigeon, guinea fowl are also freely available and cheap.

forget all this. Yaha london mein you could have tried exotic food like peruvian, mongolian, vietnamese, polish, russian etc etc.

Agar paisey hi spend karne hain, to, spend on something you wont get in india and something that will be memorable and exotic.

I never eat Indian food when I am out of India...it was because my supplier (who is in Indian) thought it worth his while to treat me to some Desi food as his version of hospitality!
Neways, the post was meant to imply that in India you can get fairly any cuisine at a decent price....but if you go abroad, Indian food seems to be among the most expensive options for common dining out.

Akshat

[perazzi]

Akshat Bhai - Dil pe mat le yaar , ja old monk pee.