What specific dishes do you have in mind? Keep in mind, a lot of them
need hours of cooking over a wood or charcoal fire for the taste you're
thinking of..
--srs (15 years in hyderabad so totally interested in where this thread
takes us)
On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh" <rajeshme...@gmail.com> wrote:
Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
the list itself?
On Sun, Feb 24, 2019, 09:08 Huda Masood wrote:
> Welcome Jiten!
>
> My current favourite cookbook is actually The Food Lab!
>
> I might have a couple of recipes from my mum that you might like - she is
> hardcore about Hyderabadi mughlai food.
>
>
> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya,
> wrote:
>
> > Hello all,
> >
> > Geetanjali's intro email reminded me that I have not sent mine, and so
> here
> > is a quick email about me.
> >
> > I grew up in Aurangabad (Maharashtra), went to college in Bombay and
> moved
> > to the San Francisco bay area in early nineties. I am married, have two
> > kids and a pet cat.
> >
> > For most of my career I have been a backend infrastructure engineer and
> > manager. But fun fact: I have also written an Android app that saw over
> > 100,000 downloads. I also did a short stint at the USDS (United States
> > Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> > http://planetscale.com), a company I founded in early 2018. Our goal is
> to
> > build a scalable multi-cloud transactional database-as-a-service based on
> > the open source project Vitess (http://vitess.io).
> >
> > I love to read. My all-time favorite prose author is probably Milan
> > Kundera. I also end up reading a lot of science fiction: in the last
> year I
> > have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
> an
> > all-time favorite.
> >
> > I also like to cook and make cocktails. The current cookbook I am
> browsing
> > and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> > Home-cooked food brought to you by Darjeeling Express". The cocktail I
> like
> > to make and serve the most is Vesper Martini which I make with Gin,
> Vodka,
> > Dolin's Dry Vermouth and Cocchi Americano.
> >
> > Thank you Udhay for inviting me and look forward to stimulating
> > discussions.
> >
> > -Jiten
> >
>
