On Wed, Jun 3, 2009 at 7:39 PM, . <[email protected]> wrote: . I learnt how to make "puttu" > from a Srilankan lady
Isn't puttu a very laborious thing to make? In the Tambram community it used to be made to celebrate a girl's menarche, but I remember it as being most time-consuming. Full-stop, could you send me the recipe offlist if this is not so? > > > hmmpf... for the most part restaurants indulge in fusion cooking > (chinese chilli idli is an assault on the palate) ah. the old controversy. Is it bad per se, or is it part of the way food continues evolving? > and restrict their > menu to one or two big-ticket items. So its just the same old dhokla, > dosa, idli, and other "standard" items that will sell fast, than a > genuine presentation of traditional local dishes in a majority of > Indian "indian" restaurants.. Most eateries just cannot afford to have more than the "popular" stuff. After all, they need to clear inventory and make a profit. I have a friend in Bangalore who, about 15 years ago, started an office-lunch catering service with her friend. Among the various reasons that the venture folded up was the fact that often she would send out pasta, salads, and the like. Customer feedback said that they wanted their regular DRC (Dal Roti Chawal) and didn't take kindly to anything else. (Other reasons provided on request.) Even today, there is a huge demand for the regular-menu home catering, especially for elder and ill people who cannot cook for themselves and who cannot, or don't want to, eat out all the time. But what they, too, want, is "homely food". Deepa. > > -- > . > >
