"London is home to six of world's top restaurants"
Apr 25th 2007 | 10:42 pm
#136
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"The Reid" <[email protected]> wrote in message
news:[email protected]...
> On Thu, 26 Apr 2007 09:15:49 GMT, "William Black"
> <[email protected]> wrote:
> not tried that! My Indian friend does pilchard curry, don't know if
> its fusion or not, probably!
Oh dear, you've started on fish.
Fish that size in Goa tend to be cleaned and stuffed with Richard or
'bottle' masala and shallow fried. In Bombay they're often served just
fried.
'Fish curry' is almost invariably thin King Fish steaks in a thin sauce. I
am seeing frozen King Fish in good 'Indian shops' these days.
My wife had real problems with British fish as it's radically different from
the fish you get in India, and as she grew up, and when we're there we
live, a short walk from the Mahim fish bazaar so she knows what she's
talking about.
We ended up going to the Scarborough Seafest shanty festival because it is
sponsored by the fishing industry and has fish cookery demonstrations so she
could find out how to cook local fish properly.
The session we went to was done by the rather flamboyant owner of the local
posh fish restaurant 'Cafe Fish', which is one of my favorites. It was
excelent with lots of information and my wife picked up the information she
needed.
Actually that's a remarkably good festival for the foody old hippies amongst
us. Cooking and folk music, althiough there's only so many songs about
dead herring fishermen that you can take in three days...
>>When Tesco and Sainsburys both sell Spanish saffron at twelve or fifteen
>>times the price that Kashmiri and Iranian saffron sells for in India you
>>know someone somewhere is busy ripping us off.
>
> now that's a complex issue. When an aircrew friend brought me saffron
> from middle east, it was safflower, which is much cheaper (sometimes
> called Mexican saffron).
> I also wouldn't expect to be able to compare prices in India with
> prices in Tesco. We buy our saffron in Spain where its much cheaper
> than here, I think the main reason is that its a specialty line in UK
> nowadays.
I'm not sure about that.
We buy our saffron and other spices from a proper spice factor in Crawford
Market in Bombay. He sends spices all over the world and 'that's the price'
unless you're buying the stuff in a very big way.
Saffron is one lakh of rupees a kilo, that's about £1200 (this week) We
usually buy about 50 gms in one and five gram boxes.
He also sells Spanish when he can get it, but at a slightly higher price
because of higher European labour costs and also because most things from
Kashmir have an Indian government subsidy because of the problems there.
In Tesco the Spanish is £15 a gram, you can't get Iranian or Kashmiri at
all and there's no doubt that both are superior to the Spanish stuff so you
need less.
There's no shortage of this stuff, the quality is government regulated at
both ends (The EC regulates the quality of spices imported, the Indian
government licenses and regulates spice factors) so there shouldn't be any
problems either getting hold of the better or managing quality, but the
price is sky high for reasons I just don't understand...
It can't be the transport costs. You could get on a flight to Bombay, take
a cab to Crawford Market, load a suitcase with £20,000 worth of the stuff,
have a night at the Taj Hotel and then fly back, all in 1st class, and the
transport costs would still be less than 10%...
Duty and VAT this end would be about 25%.
It's still costing a fair bit less than £2 a gram...
And that's buying it at retail prices...
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
news:[email protected]...
> On Thu, 26 Apr 2007 09:15:49 GMT, "William Black"
> <[email protected]> wrote:
> not tried that! My Indian friend does pilchard curry, don't know if
> its fusion or not, probably!
Oh dear, you've started on fish.
Fish that size in Goa tend to be cleaned and stuffed with Richard or
'bottle' masala and shallow fried. In Bombay they're often served just
fried.
'Fish curry' is almost invariably thin King Fish steaks in a thin sauce. I
am seeing frozen King Fish in good 'Indian shops' these days.
My wife had real problems with British fish as it's radically different from
the fish you get in India, and as she grew up, and when we're there we
live, a short walk from the Mahim fish bazaar so she knows what she's
talking about.
We ended up going to the Scarborough Seafest shanty festival because it is
sponsored by the fishing industry and has fish cookery demonstrations so she
could find out how to cook local fish properly.
The session we went to was done by the rather flamboyant owner of the local
posh fish restaurant 'Cafe Fish', which is one of my favorites. It was
excelent with lots of information and my wife picked up the information she
needed.
Actually that's a remarkably good festival for the foody old hippies amongst
us. Cooking and folk music, althiough there's only so many songs about
dead herring fishermen that you can take in three days...
>>When Tesco and Sainsburys both sell Spanish saffron at twelve or fifteen
>>times the price that Kashmiri and Iranian saffron sells for in India you
>>know someone somewhere is busy ripping us off.
>
> now that's a complex issue. When an aircrew friend brought me saffron
> from middle east, it was safflower, which is much cheaper (sometimes
> called Mexican saffron).
> I also wouldn't expect to be able to compare prices in India with
> prices in Tesco. We buy our saffron in Spain where its much cheaper
> than here, I think the main reason is that its a specialty line in UK
> nowadays.
I'm not sure about that.
We buy our saffron and other spices from a proper spice factor in Crawford
Market in Bombay. He sends spices all over the world and 'that's the price'
unless you're buying the stuff in a very big way.
Saffron is one lakh of rupees a kilo, that's about £1200 (this week) We
usually buy about 50 gms in one and five gram boxes.
He also sells Spanish when he can get it, but at a slightly higher price
because of higher European labour costs and also because most things from
Kashmir have an Indian government subsidy because of the problems there.
In Tesco the Spanish is £15 a gram, you can't get Iranian or Kashmiri at
all and there's no doubt that both are superior to the Spanish stuff so you
need less.
There's no shortage of this stuff, the quality is government regulated at
both ends (The EC regulates the quality of spices imported, the Indian
government licenses and regulates spice factors) so there shouldn't be any
problems either getting hold of the better or managing quality, but the
price is sky high for reasons I just don't understand...
It can't be the transport costs. You could get on a flight to Bombay, take
a cab to Crawford Market, load a suitcase with £20,000 worth of the stuff,
have a night at the Taj Hotel and then fly back, all in 1st class, and the
transport costs would still be less than 10%...
Duty and VAT this end would be about 25%.
It's still costing a fair bit less than £2 a gram...
And that's buying it at retail prices...
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
Apr 25th 2007 | 11:02 pm
#137
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"Martin" <[email protected]> wrote in message
news:[email protected]...
> On Thu, 26 Apr 2007 09:07:05 GMT, "William Black"
> <[email protected]>
> wrote:
>
>>
>>"Chiken Koma" <[email protected]> wrote in message
>>news:[email protected] groups.com...
>>
>>> veg. thali for 15 quid......hmmm that'll be one of those UK
>>> bargains.....
>>>
>>The last time I had a vegetable thali was on the Konkan Express between
>>Bombay and Goa, it was excellent and cost less than £1.
>
> Ignoring the cost of getting there by public transport? :-)
Well the train tickets were about £80 on top, but that's for a private
sleeper compartment for two...
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
news:[email protected]...
> On Thu, 26 Apr 2007 09:07:05 GMT, "William Black"
> <[email protected]>
> wrote:
>
>>
>>"Chiken Koma" <[email protected]> wrote in message
>>news:[email protected] groups.com...
>>
>>> veg. thali for 15 quid......hmmm that'll be one of those UK
>>> bargains.....
>>>
>>The last time I had a vegetable thali was on the Konkan Express between
>>Bombay and Goa, it was excellent and cost less than £1.
>
> Ignoring the cost of getting there by public transport? :-)
Well the train tickets were about £80 on top, but that's for a private
sleeper compartment for two...
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
Apr 25th 2007 | 11:19 pm
#138
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
On Thu, 26 Apr 2007 10:42:06 GMT, "William Black"
<[email protected]> wrote:
>Oh dear, you've started on fish.
>
>Fish that size in Goa tend to be cleaned and stuffed with Richard or
>'bottle' masala and shallow fried. In Bombay they're often served just
>fried.
>
>'Fish curry' is almost invariably thin King Fish steaks in a thin sauce. I
>am seeing frozen King Fish in good 'Indian shops' these days.
Yes, I can get it in my local Chinese cash and carry. We picked it up
as the fish to use from Rasa Samundra.
>My wife had real problems with British fish as it's radically different from
>the fish you get in India,
yes, i suppose you have to get used to cold water fish.
> Cooking and folk music, althiough there's only so many songs about
>dead herring fishermen that you can take in three days...
why do they put a finger in the ear?
>In Tesco the Spanish is £15 a gram,
perhaps we need to ask Tesco?
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
<[email protected]> wrote:
>Oh dear, you've started on fish.
>
>Fish that size in Goa tend to be cleaned and stuffed with Richard or
>'bottle' masala and shallow fried. In Bombay they're often served just
>fried.
>
>'Fish curry' is almost invariably thin King Fish steaks in a thin sauce. I
>am seeing frozen King Fish in good 'Indian shops' these days.
Yes, I can get it in my local Chinese cash and carry. We picked it up
as the fish to use from Rasa Samundra.
>My wife had real problems with British fish as it's radically different from
>the fish you get in India,
yes, i suppose you have to get used to cold water fish.
> Cooking and folk music, althiough there's only so many songs about
>dead herring fishermen that you can take in three days...
why do they put a finger in the ear?
>In Tesco the Spanish is £15 a gram,
perhaps we need to ask Tesco?
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
Apr 26th 2007 | 12:39 am
#139
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"The Reid" <[email protected]> wrote in message
news:[email protected]...
> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> <[email protected]> wrote:
> I think a lot of chefs here have reverse engineered it, not wanting to
> use pork and thinking that the aloo part of the name means potato when
> in fact it means garlic from Portuguese.
No two Indians will agree on whether a vindaloo is Indian cuisine. Yes it's
from Portuguese-influenced Goa, but it's been made in India for 500 years.
At what point does it become Indian?
Cheers
George W Russell
Bangalore
news:[email protected]...
> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> <[email protected]> wrote:
> I think a lot of chefs here have reverse engineered it, not wanting to
> use pork and thinking that the aloo part of the name means potato when
> in fact it means garlic from Portuguese.
No two Indians will agree on whether a vindaloo is Indian cuisine. Yes it's
from Portuguese-influenced Goa, but it's been made in India for 500 years.
At what point does it become Indian?
Cheers
George W Russell
Bangalore
Apr 26th 2007 | 12:58 am
#140
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"grusl" <[email protected]> wrote in message
news:[email protected]...
>
> "The Reid" <[email protected]> wrote in message
> news:[email protected]...
>> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
>> <[email protected]> wrote:
>> I think a lot of chefs here have reverse engineered it, not wanting to
>> use pork and thinking that the aloo part of the name means potato when
>> in fact it means garlic from Portuguese.
>
> No two Indians will agree on whether a vindaloo is Indian cuisine. Yes
> it's from Portuguese-influenced Goa, but it's been made in India for 500
> years. At what point does it become Indian?
Well it's certainly Indian now.
At some point in the past it was Portuguese.
But the Portuguese influence seems to have gone almost totally from Goa in a
way that the British influence hasn't from the rest of India.
All that seems to be left are some family names and the Catholic church...
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
news:[email protected]...
>
> "The Reid" <[email protected]> wrote in message
> news:[email protected]...
>> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
>> <[email protected]> wrote:
>> I think a lot of chefs here have reverse engineered it, not wanting to
>> use pork and thinking that the aloo part of the name means potato when
>> in fact it means garlic from Portuguese.
>
> No two Indians will agree on whether a vindaloo is Indian cuisine. Yes
> it's from Portuguese-influenced Goa, but it's been made in India for 500
> years. At what point does it become Indian?
Well it's certainly Indian now.
At some point in the past it was Portuguese.
But the Portuguese influence seems to have gone almost totally from Goa in a
way that the British influence hasn't from the rest of India.
All that seems to be left are some family names and the Catholic church...
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
Apr 26th 2007 | 1:35 am
#141
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
Martin <[email protected]> wrote:
> On Thu, 26 Apr 2007 07:59:33 +0100, [email protected] (David Horne, _the_
> chancellor (*)) wrote:
>
> >The Reid <[email protected]> wrote:
> >
> >> On Wed, 25 Apr 2007 19:51:03 +0100, [email protected] (David Horne,
> >> _the_ chancellor (*)) wrote:
> >>
> >> >> dunno, didnt you go to some unusual school in Finland or something or
> >> >> other and composing isnt exactly "street"
> >> >
> >> >I went to the local primary school, took piano lessons with the local
> >> >peripatetic teacher there, then auditioned for a specialist school where
> >> >I got in, and spent high school there. It was in Edinburgh- I've never
> >> >been to Finland.
> >>
> >> Edinburgh, that's it, near Finland. Youre half Norwegian though, was
> >> that it?
> >>
> >> No, I don't know why being half Norwegian might be posh, er, mate.
> >>
> >> If you're not posh why aint you Dave or Davy? :-)
> >>
> >> I bet my council estate was rougher than your council estate :-)
> >
> >I bristle a bit at the equation of certain arts with 'poshness.' I just
> >heard the most extraordinary display on R4's today programm
>
> I thought you were going to refer to "Middle class kids are all stupid the
> parents say it is dyslexia, but they are just stupid."
That one took my breath away too, but I couldn't tell if the
non-Burchill person was actually being serious. It was almost funny-
like the bit when she said to Humphreys "I think you'll find they are"
when he questioned that it wasn't just 'middle class' kids that had
eating disorders.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
> On Thu, 26 Apr 2007 07:59:33 +0100, [email protected] (David Horne, _the_
> chancellor (*)) wrote:
>
> >The Reid <[email protected]> wrote:
> >
> >> On Wed, 25 Apr 2007 19:51:03 +0100, [email protected] (David Horne,
> >> _the_ chancellor (*)) wrote:
> >>
> >> >> dunno, didnt you go to some unusual school in Finland or something or
> >> >> other and composing isnt exactly "street"
> >> >
> >> >I went to the local primary school, took piano lessons with the local
> >> >peripatetic teacher there, then auditioned for a specialist school where
> >> >I got in, and spent high school there. It was in Edinburgh- I've never
> >> >been to Finland.
> >>
> >> Edinburgh, that's it, near Finland. Youre half Norwegian though, was
> >> that it?
> >>
> >> No, I don't know why being half Norwegian might be posh, er, mate.
> >>
> >> If you're not posh why aint you Dave or Davy? :-)
> >>
> >> I bet my council estate was rougher than your council estate :-)
> >
> >I bristle a bit at the equation of certain arts with 'poshness.' I just
> >heard the most extraordinary display on R4's today programm
>
> I thought you were going to refer to "Middle class kids are all stupid the
> parents say it is dyslexia, but they are just stupid."
That one took my breath away too, but I couldn't tell if the
non-Burchill person was actually being serious. It was almost funny-
like the bit when she said to Humphreys "I think you'll find they are"
when he questioned that it wasn't just 'middle class' kids that had
eating disorders.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
Apr 26th 2007 | 1:35 am
#142
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
The Reid <[email protected]> wrote:
> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> <[email protected]> wrote:
>
> >India is vast and contains several distinct cultures. These cultures have
> >different cuisines and, as in Europe, there are huge regional differences
> >in how people cook.
>
> those of us who take an interest in food (or even casually pick up an
> Indian cookbook) know this nowadays.
>
> >The majority of chefs in 'Indian restaurants' in the UK come from a small
> >area in the Punjab, but the food they cook is often not of Punjabi origin.
>
> and often the men cooked, where the women cooked back home.
I had my own (male) cook part of the time I spent in Delhi. Pampered
doesn't begin to describe it.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> <[email protected]> wrote:
>
> >India is vast and contains several distinct cultures. These cultures have
> >different cuisines and, as in Europe, there are huge regional differences
> >in how people cook.
>
> those of us who take an interest in food (or even casually pick up an
> Indian cookbook) know this nowadays.
>
> >The majority of chefs in 'Indian restaurants' in the UK come from a small
> >area in the Punjab, but the food they cook is often not of Punjabi origin.
>
> and often the men cooked, where the women cooked back home.
I had my own (male) cook part of the time I spent in Delhi. Pampered
doesn't begin to describe it.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
Apr 26th 2007 | 1:40 am
#143
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"David Horne, _the_ chancellor (*)" <[email protected]> wrote in message
news:1hx6gct.1nokts91j0k6znN%[email protected]...
> The Reid <[email protected]> wrote:
>
>> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
>> <[email protected]> wrote:
>>
>> >India is vast and contains several distinct cultures. These cultures
>> >have
>> >different cuisines and, as in Europe, there are huge regional
>> >differences
>> >in how people cook.
>>
>> those of us who take an interest in food (or even casually pick up an
>> Indian cookbook) know this nowadays.
>>
>> >The majority of chefs in 'Indian restaurants' in the UK come from a
>> >small
>> >area in the Punjab, but the food they cook is often not of Punjabi
>> >origin.
>>
>> and often the men cooked, where the women cooked back home.
>
> I had my own (male) cook part of the time I spent in Delhi. Pampered
> doesn't begin to describe it.
The current rate for a European to hire a house servant who both cooks and
cleans is about £60 a month in Bombay. A driver/agent would cost about £80
The locals pay less...
Mainly because the people you hire would need to speak English.
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
news:1hx6gct.1nokts91j0k6znN%[email protected]...
> The Reid <[email protected]> wrote:
>
>> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
>> <[email protected]> wrote:
>>
>> >India is vast and contains several distinct cultures. These cultures
>> >have
>> >different cuisines and, as in Europe, there are huge regional
>> >differences
>> >in how people cook.
>>
>> those of us who take an interest in food (or even casually pick up an
>> Indian cookbook) know this nowadays.
>>
>> >The majority of chefs in 'Indian restaurants' in the UK come from a
>> >small
>> >area in the Punjab, but the food they cook is often not of Punjabi
>> >origin.
>>
>> and often the men cooked, where the women cooked back home.
>
> I had my own (male) cook part of the time I spent in Delhi. Pampered
> doesn't begin to describe it.
The current rate for a European to hire a house servant who both cooks and
cleans is about £60 a month in Bombay. A driver/agent would cost about £80
The locals pay less...
Mainly because the people you hire would need to speak English.
--
William Black
I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time, like icecream on the beach
Time for tea.
Apr 26th 2007 | 1:44 am
#144
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
On Thu, 26 Apr 2007 18:09:28 +0530, "grusl"
<[email protected]> wrote:
>At what point does it become Indian?
its indian with portugese goan roots. Like kedgeree is anglo/indian.
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
<[email protected]> wrote:
>At what point does it become Indian?
its indian with portugese goan roots. Like kedgeree is anglo/indian.
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
Apr 26th 2007 | 1:44 am
#145
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
William Black <[email protected]> wrote:
> "David Horne, _the_ chancellor (*)" <[email protected]> wrote in message
> news:1hx6gct.1nokts91j0k6znN%[email protected]...
> > The Reid <[email protected]> wrote:
> >
> >> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> >> <[email protected]> wrote:
> >>
> >> >India is vast and contains several distinct cultures. These cultures
> >> >have
> >> >different cuisines and, as in Europe, there are huge regional
> >> >differences
> >> >in how people cook.
> >>
> >> those of us who take an interest in food (or even casually pick up an
> >> Indian cookbook) know this nowadays.
> >>
> >> >The majority of chefs in 'Indian restaurants' in the UK come from a
> >> >small
> >> >area in the Punjab, but the food they cook is often not of Punjabi
> >> >origin.
> >>
> >> and often the men cooked, where the women cooked back home.
> >
> > I had my own (male) cook part of the time I spent in Delhi. Pampered
> > doesn't begin to describe it.
>
> The current rate for a European to hire a house servant who both cooks and
> cleans is about £60 a month in Bombay. A driver/agent would cost about £80
>
> The locals pay less...
>
> Mainly because the people you hire would need to speak English.
Mine didn't speak a word of English, and he was hired by local friends.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
> "David Horne, _the_ chancellor (*)" <[email protected]> wrote in message
> news:1hx6gct.1nokts91j0k6znN%[email protected]...
> > The Reid <[email protected]> wrote:
> >
> >> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> >> <[email protected]> wrote:
> >>
> >> >India is vast and contains several distinct cultures. These cultures
> >> >have
> >> >different cuisines and, as in Europe, there are huge regional
> >> >differences
> >> >in how people cook.
> >>
> >> those of us who take an interest in food (or even casually pick up an
> >> Indian cookbook) know this nowadays.
> >>
> >> >The majority of chefs in 'Indian restaurants' in the UK come from a
> >> >small
> >> >area in the Punjab, but the food they cook is often not of Punjabi
> >> >origin.
> >>
> >> and often the men cooked, where the women cooked back home.
> >
> > I had my own (male) cook part of the time I spent in Delhi. Pampered
> > doesn't begin to describe it.
>
> The current rate for a European to hire a house servant who both cooks and
> cleans is about £60 a month in Bombay. A driver/agent would cost about £80
>
> The locals pay less...
>
> Mainly because the people you hire would need to speak English.
Mine didn't speak a word of English, and he was hired by local friends.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
Apr 26th 2007 | 1:46 am
#146
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
David Horne, _the_ chancellor (*) <[email protected]> wrote:
> William Black <[email protected]> wrote:
>
> > "David Horne, _the_ chancellor (*)" <[email protected]> wrote in message
> > news:1hx6gct.1nokts91j0k6znN%[email protected]...
> > > The Reid <[email protected]> wrote:
> > >
> > >> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> > >> <[email protected]> wrote:
> > >>
> > >> >India is vast and contains several distinct cultures. These cultures
> > >> >have
> > >> >different cuisines and, as in Europe, there are huge regional
> > >> >differences
> > >> >in how people cook.
> > >>
> > >> those of us who take an interest in food (or even casually pick up an
> > >> Indian cookbook) know this nowadays.
> > >>
> > >> >The majority of chefs in 'Indian restaurants' in the UK come from a
> > >> >small
> > >> >area in the Punjab, but the food they cook is often not of Punjabi
> > >> >origin.
> > >>
> > >> and often the men cooked, where the women cooked back home.
> > >
> > > I had my own (male) cook part of the time I spent in Delhi. Pampered
> > > doesn't begin to describe it.
> >
> > The current rate for a European to hire a house servant who both cooks and
> > cleans is about £60 a month in Bombay. A driver/agent would cost about £80
Which makes the £1 thali seem a little expensive.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
> William Black <[email protected]> wrote:
>
> > "David Horne, _the_ chancellor (*)" <[email protected]> wrote in message
> > news:1hx6gct.1nokts91j0k6znN%[email protected]...
> > > The Reid <[email protected]> wrote:
> > >
> > >> On Wed, 25 Apr 2007 20:51:04 GMT, "William Black"
> > >> <[email protected]> wrote:
> > >>
> > >> >India is vast and contains several distinct cultures. These cultures
> > >> >have
> > >> >different cuisines and, as in Europe, there are huge regional
> > >> >differences
> > >> >in how people cook.
> > >>
> > >> those of us who take an interest in food (or even casually pick up an
> > >> Indian cookbook) know this nowadays.
> > >>
> > >> >The majority of chefs in 'Indian restaurants' in the UK come from a
> > >> >small
> > >> >area in the Punjab, but the food they cook is often not of Punjabi
> > >> >origin.
> > >>
> > >> and often the men cooked, where the women cooked back home.
> > >
> > > I had my own (male) cook part of the time I spent in Delhi. Pampered
> > > doesn't begin to describe it.
> >
> > The current rate for a European to hire a house servant who both cooks and
> > cleans is about £60 a month in Bombay. A driver/agent would cost about £80
Which makes the £1 thali seem a little expensive.
--
(*) ... of the royal duchy of city south and deansgate
David Horne- http://www.davidhorne.net
(don't email yahoo address) usenet (at) davidhorne (dot) co (dot) uk
Apr 26th 2007 | 1:50 am
#147
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
On Thu, 26 Apr 2007 14:35:11 +0100, [email protected] (David Horne,
_the_ chancellor (*)) wrote:
>> and often the men cooked, where the women cooked back home.
>
>I had my own (male) cook part of the time I spent in Delhi. Pampered
>doesn't begin to describe it.
Keema Sutra? :-)
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
_the_ chancellor (*)) wrote:
>> and often the men cooked, where the women cooked back home.
>
>I had my own (male) cook part of the time I spent in Delhi. Pampered
>doesn't begin to describe it.
Keema Sutra? :-)
--
Mike Reid
UK walking, food, photos "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain walking, food, tourism "http://www.fell-walker.co.uk"
Beginners UK flight sim addons "http://www.lawn-mower-man.co.uk"
Apr 26th 2007 | 1:54 am
#148
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"William Black" <[email protected]> wrote in message
news:[email protected]...
> The current rate for a European to hire a house servant who both cooks and
> cleans is about £60 a month in Bombay. A driver/agent would cost about
> £80
>
> The locals pay less...
Eyeway robbery - Bombay is bloody expensive (relatively). It's about a third
of that in Bangalore for a housekeeper; driver's about half. Of course, YMMV
Cheers,
George W Russell
Bangalore
news:[email protected]...
> The current rate for a European to hire a house servant who both cooks and
> cleans is about £60 a month in Bombay. A driver/agent would cost about
> £80
>
> The locals pay less...
Eyeway robbery - Bombay is bloody expensive (relatively). It's about a third
of that in Bangalore for a housekeeper; driver's about half. Of course, YMMV
Cheers,
George W Russell
Bangalore
Apr 26th 2007 | 1:56 am
#149
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
"The Reid" <[email protected]> wrote in message
news:[email protected]...
> On Thu, 26 Apr 2007 18:09:28 +0530, "grusl"
> <[email protected]> wrote:
>
>>At what point does it become Indian?
>
> its indian with portugese goan roots. Like kedgeree is anglo/indian.
Sounds about right. It's the sort of thing people can get worked up about,
especially when I tell 'em that nothing with tomatoes in it can be Indian!
Cheers,
George W Russell
Bangalore
news:[email protected]...
> On Thu, 26 Apr 2007 18:09:28 +0530, "grusl"
> <[email protected]> wrote:
>
>>At what point does it become Indian?
>
> its indian with portugese goan roots. Like kedgeree is anglo/indian.
Sounds about right. It's the sort of thing people can get worked up about,
especially when I tell 'em that nothing with tomatoes in it can be Indian!
Cheers,
George W Russell
Bangalore
Apr 26th 2007 | 2:05 am
#150
Guest
Posts: n/a
Re: "London is home to six of world's top restaurants"
On Apr 25, 5:44 am, "grusl" <[email protected]> wrote:
> "Tim C." <[email protected]> wrote in message
>
> news:[email protected]...
>
> > Following up to The Reid <[email protected]> :
>
> >>London *is* expensive, but also the dollar is worth a lot less than it
> >>was. I'm not entirely sure why eating out is expensive in comparison,
> >>maybe staff get better pay?
>
> > The NY checks (sic) don't contain the huge tip you're supposed to hand
> > over
> > as well?
>
> I fear the four-pound subway ride for one stop is going to be the putative
> benchmark of London in the 2000s, just as the canonical US$5 strawberry was
> of Tokyo in the 1980s. Yes, it was theoretically possible to pay that ...
> but no one actually did.
Actually, the expensive fruit in Tokyo really does exist. There are
certain holidays in Japan where it is traditional to give fruit as a
gift. Department stores offer gift boxes for those holidays which
have ridiculously overpriced fruit - by giving someone a $200 melon
from Takashimaya department store, you are showing how deeply you
respect them. But of course you can just buy regular pieces of fruit
and they are much cheaper.
> "Tim C." <[email protected]> wrote in message
>
> news:[email protected]...
>
> > Following up to The Reid <[email protected]> :
>
> >>London *is* expensive, but also the dollar is worth a lot less than it
> >>was. I'm not entirely sure why eating out is expensive in comparison,
> >>maybe staff get better pay?
>
> > The NY checks (sic) don't contain the huge tip you're supposed to hand
> > over
> > as well?
>
> I fear the four-pound subway ride for one stop is going to be the putative
> benchmark of London in the 2000s, just as the canonical US$5 strawberry was
> of Tokyo in the 1980s. Yes, it was theoretically possible to pay that ...
> but no one actually did.
Actually, the expensive fruit in Tokyo really does exist. There are
certain holidays in Japan where it is traditional to give fruit as a
gift. Department stores offer gift boxes for those holidays which
have ridiculously overpriced fruit - by giving someone a $200 melon
from Takashimaya department store, you are showing how deeply you
respect them. But of course you can just buy regular pieces of fruit
and they are much cheaper.
