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I think this was just glaring in the obviousness that was somehow inscrutable
…went by the inscrutable name of parotta. From southern India, it turned out to be a pair of lacha parathas…
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dang…I always thought that Parotta and Paratha were different…
Are you back beginning the first week of December, or just that one week?
Yes, different as in from a different region. But also not different.
See also Malaysian roti prata and Caribbean paratha roti (aka buss up shut).
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You all are very knowledgeable about the varieties of Indian and Indian diaspora food.
I know that when you order in Trinidad you just ask for plain old “roti.” I had to look up what you get when in Trinidad you order just “roti.” It looks like that gets you a dhalpuri wrap filled with curry.
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Sure…Like Lo mein and chow mein are both noodles but not the same. Although, I think the flours are different in the different breads.
Roti = (flat)bread in India and its diaspora
Leavened bread (pav / pao) when it arrived later came to be called “double” roti (still is).
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But in Trinidad, you just say “roti” and you get this burrito shaped flavor bomb, which is great.
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we are back the entire month of december and january. actually, we’re away a random week in january.
i must be leading a sheltered life, I haven’t had curd vada, kichdi or pumpkin kofta. ok, maybe upma. I might blame this on lack of life experience but at some point, you’re going to have to take responsibility for my lack of knowledge 
Yeah but he’s the food critic not you — upma is on most South Indian menus as a standard item, so it shouldn’t be such a revelation to him 
, even if they’re using the word khichdi (ie mixed up) — they clearly said it’s rava / semolina. Jeez.
Nor dahi vada, which is a North Indian staple, it’s just that these guys are using the meduvada they already serve instead of making balls out of the same batter.
It’s like Sherlock being thrown by a fake mustache as a disguise — except without them trying that hard .
(And I accept the responsibility of your future indian food knowledge.)
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he is a bit of an idiot, isn’t he?
Well, perhaps that’s a bit strong.
But you folks know I get touchy about this 
hes churning it out at this point….I do appreciate it however some of the tips are bound to be very worthwhile.
Anyone try Danny and coop’s yet? I believe they have recreated d’angelos cheesesteaks but without the one hour wait?
Best,
Yes, had it twice. Its excellent. Not exactly like Angelo’s but close enough. Your only choice is a side of sweet or spicy peppers. Sweet is the way to go IMO
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Papa San at Hudson Yards. Third time a charm? The other two Llama Group places closed or in the process of closing. But this being in a weird corner of Hudson Yards, and mostly empty last night may need a Hannukah miracle to survive. With that said, we really liked it. Striking space, reasonably priced for Manhattan, and big flavors throughout. Best thing to open in Hudson Yards since Kawi.
Udon Cacio e Pepe with Squid, Mussels with curry and Aji Amarillo with fries were best of show. Eel pizza, Wagyu Tri Tip, Miso Black Cod, all solid as well. Would love to try the rest of the menu or order the same dishes again, but something tells me they wont last much longer.
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@Saregama @SteveR @vinouspleasure & I braved the somewhat hideous weather for a spicy (but not all that spicy) meal at Mountain House in midtown. We gloried in our very large table, and the food was overall quite nice! I did have to have my first martini replaced, but that is a thing that happens sometimes.
First dishes: chicken, okra, mung bean starch noodles. The okra was slime-less, which pleased the slime haters. Everything had what seemed like the same hot oil sauce, luckily it was good.
Shredded potato, for health.
Pickled cabbage fish soup, which was what I was looking forward to the most - really nice. The server gave us a choice of two fishes, and this was the local one, supposedly with bones (there were no bones). Sour and very pleasing. Water spinach, also for health (and because it’s always good), a snack-y little dish of egg and corn, and a pork thing that someone else can review.
Mala lobster, a bit dry, and not mala enough, but eh, lobster, what’s not to like.
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whats that rosemary doing on the last dish? did they actually cook with it? sorry to miss the get together!
