Comments on: Singh Sahib, Intercontinental Eros, New Delhi

By: joy clarkson

joy clarkson — Fri, 13 May 2011 15:01:33 +0000

What culinary delights! I like the way you enhance the piece by interweaving vignettes about food and cooking methods of bygone days. You do hook the reader and gently reel her in, to a table at Singh Sahib!!

By: Sonal

Sonal — Mon, 06 Dec 2010 14:47:03 +0000

http://cookeatshare.com/print-external/singh-sahib-intercontinental-eros-new-delhi-194754

By: Rajyasree Sen

Rajyasree Sen — Thu, 18 Mar 2010 15:34:58 +0000

Oh I love this article. And it’s lovely the way you’ve weaved the historical tid-bits in with the description of the food. I didn’t even know that this restaurant existed, but am definitely going to go eat there and order the Meat Beliram.

By: Veronica

Veronica — Tue, 05 Jan 2010 21:25:15 +0000

Hi Sid!
You sure know how to make a girl long for the kitchens of Punjab! I’ve captured some of those flavors flavors in my book, Menus and Memories From Punjab, but now I want to start anew. Thanks so much for the inspiration! Rani

By: Pankaj

Pankaj — Tue, 05 Jan 2010 17:20:03 +0000

Sid thats appreciable ..keep up the gud work !

By: Sid

Sid — Fri, 01 Jan 2010 11:44:39 +0000

@Pankaj: thank you, i had a bunch of fun writing this. i write for one other magazine – Suburb, in Gurgaon and content from site is also syndicated in the foodiebay.com newsletter and chefsblade.com from time to time. That’s it really.

By: Pankaj

Pankaj — Wed, 30 Dec 2009 20:08:13 +0000

It is a great article .I appreciate the way you experience and experiment with variety of food and come up with such reviews….Making our search easy .Do you also write for papers/journals ?
If you start your own Kingfisher Food Guide it could be a hit .

By: Sid Khullar

Sid Khullar — Sat, 19 Dec 2009 16:59:58 +0000

@nikki: thanks, corrected
@Manidipa: thanks again, I’ve corrected the sentence. also, thank you for all that information!
@rashmi: you must try singh sahib whenever you feel able to make the trip.

By: Manidipa

Manidipa — Sat, 19 Dec 2009 01:47:30 +0000

@Nikki & Sid: Yes, Nikki’s right, Sid. Kebabchini (we Bengalis used to use it too, no idea how it got lost on the way to the 21st century) is berry spice in its own right. And while yes, they do resemble allspice a hell of a lot, they are actually cubeb berries (note how we got the name!). Unlike allspice it has a prounounced stalk hanging on, so it is also called tailed pepper. It used to be one of the treasures on the Spice Route, coming from what is now Indonesia, hence yet another name: Java pepper. I confess I find it difficult to come by even in Kolkata, so I’ve actually used allspice (from a mulling mix bottle) instead… but I’ve found a pinch of white pepper added brings a closer approximation. Of course allspice itself is difficult to come by, hence the ubiquitious blend of garam masala has to do for our curries… in fact I wonder if the original garam masala was invented to tide over the absence of cubeb? (not an entirely serious question, but does anyone know the historu of garam masala?)

By: rashmibh

rashmibh — Fri, 18 Dec 2009 12:40:12 +0000

hi sid!! i remember my mamaji cooking mutton as described in the beliram mutton recipe. and when the mutton was being cooked in the haandi, he used to cover the haandi, and put a little water on the covered plate. it seems the mutton will bhuno well but will not burn!!