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Films From West Germany
In a small German town, during the last days of April 1945, a few schoolboys are still being drafted for war service. The end of the war is in sight and some people are attempting to avoid the senseless continuation of the fight, but the machine of war knows no reason. After one day's training the ... Read more
"The best description of freedom is the description of a prison cell. A film about political prisoners, about total isolation in prison, in solitary confinement; about the compulsion of a system which expresses itself in the repetition of the same images, the same gestures, the same sounds, the ... Read more
A clip based on the Robert Graves mythology about the bird of the Globus. ... Read more
The romantic story set in Caucasia based on the I9th century poem THE DEMON by Lermontov has been adapted to imagery of modern Berlin. ... Read more
Synopsis not available Read more
The last hours of a cinema that just before contact with the wrecker experiences the glitter of an old-time movie premiere one last time. But the nostalgia trip is constantly undercut, and the film concludes in a mixture of tongue-in-cheek pathos and melancholy as the theatre is demolished. ... Read more
Each year, more and more starlets wear less and less on the beaches; each year the American navy sends ten warships. . . This film takes an acid look at the Cannes Festival. ... Read more
Isabelle, a film actress in her mid-thirties and at the pinnacle of her fame, returns from filming in Berlin to the small seaside French town where her parents care for her young daughter while she is away. Her co-star, with whom she is having an affair, follows her and moves into a nearby hotel ... Read more
The not so funny topic of sexual harassment is attacked in a humorous fashion by this short cut-out animation from Germany. A woman is unsuccessful in defending herself from molestation by men until she discovers a wonderful solution An atypical treatment of this issue carried out and resolved with ... Read more
The Great Garden of Hanover-Herrenhausen is filmed to the "Water Music" of Handel, who was music-director at the court of Hanover. The film aims at illustrating the unity of the arts in the Baroque period. ... Diploma of Merit, Edinburgh Festival. ... Read more
Georg, a self-assured man of 40, is shattered when his wife, Anna, leaves him. For so long he was the superior one until she, with the speechless and growing contempt of the weaker one, rebels for a moment from which there is no turning back. For him, who loves her with pride, her departure comes ... Read more
"When, on April 1 st, 1933,1 travelled for the last time on a sleeper to Paris, my sister and brother-in-law awaited me at the station. It was like an April-fool's joke. My brother-in-law said to me, 'You've really come here to take a vacation ...' And I said to him, 'Oh, Gene, this will be a long ... Read more
Reinhard Hauff s The Main Actor takes up the thread of his previous film which dealt with the miseries of farm life in Northern Germany In that film, Pauie Paulander, Hauff filmed the daily lives of a youth and his brutal step-father, and he cast in the leading roles a father and son who never ... Read more
In 1975, Chantal Akerman made Jeanne Dielrnan, 23 Quai du Commerce, 1080 Bruxelles, and since then, she has been in the forefront of a developing feminist cinema. Les rendez-vous d'Anna Chantal Akerman's new film assumes the awesome task of laking the pulse of Western Europe while pursuing an ... Read more
In 1975, Chantal Akerman made Jeanne Dielman, 23 Quai du Commerce, 1080 Bruxelles, and since then, she has been in the forefront of a developing feminist cinema. Les rendez-vous d'Anna continues her investigation of both narrative and avant-garde cinematic forms. ... Anna, a filmmaker, travels ... Read more
Heinze Giese, an ageing German industrialist, has recently been in a car accident in which his eldest son was killed. Because Giese crossed through a red light, he has lost his driving licence and is now a 'pedestrian'. ... The death of his son starts him thinking about his previous life and his ... Read more
Visualising an essential aspect of film experience, the pleasures of secret observation, the film also provides a survey on the stylistic varieties of German bedroom interiors. ... Read more
... ... A low-key drama about a disturbed young man whose reality shifts between the present and the past — specifically the worlds of the great Russian writers Gogol and Dostoyevsky and the deserted streets of Berlin by night, the 'prisoner' of St Petersburg is jack (Noah Taylor) who arrives ... Read more
The Rats opens in the atmosphere of postwar Berlin. Figures emerge from their symbolic darkness to stand before us with an almost agonising actuality. Two world wars, the disintegrating effects of destruction, ruin and partition have brought a human rat to nest among the decaying ruins of the city ... Read more
Follow up to "The Waving Girl" and' The Return of the , 'Waving Girl' ... This completed the famous (or infamous, depending upon your sense of humour) "trilogy of waving". ... Read more
Based on Eugene Ionesco's play, this is an animated film waning that by conforming to patterns and living en masse, people will become rhinoceroses. ... Read more
Uli Schüppel was still a student at the Berlin Film Academy (DFFB) when he conceived this project - the documentation of a US tour by internationally recognised Australian cult figure, Nick Cave and his band of underground legends, The Bad Seeds. Schüppel's plan was to record the routines behind ... Read more
Biologically, man will still be programmed as a hunter and food collector, when there will be nothing to hunt and collect. Evolution is too slow to cope with the rapid changes in our environment, and the countdown of man's survival has already begun. ... Yet. there may be a chance to influence the ... Read more
An abstract art film showing large scale mobile sculptures, moving to the beat of jazz, and photographed against ihe background of clouds and Cologne's industrial skyline. The sculptures are by Harry Kramer, a German artist who lives in Paris. ... Read more
Within the framework of a rehearsal of the Brahms piano concerto in D minor, with Julius Katchen and the Berlin Philharmonic Orchestra, unfolds the life of Brahms and the history of this concerto. ... Diploma of Mert, Edinburgh Festival. ... Read more


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Tight Stripes
Taylor Swift's body in a puppy hugging dress Read More »
O Face
Olivia Wilde low cut and sexy Read More »
Shayk Up
Irina Shayk has what it takes to sell bras Read More »
Irina Shayk pimping The Perfect Bra with her perfect bra fillers. (SocialiteLife)
Angelina Jolie vs. Jennifer Aniston in a bikini showdown. We all win. (Celebuzz)
Lana Del Rey looks sultry hot for her new video. (Idolator)
Natalie Portman shows the French what classy sexy is all about. (TheSuperficial)
Olivia Wilde flaunts her chest in low-cut dress. (Celebslam)
Urban Outfitters is using girls kissing to sell clothes. Works for me. (FoxNews)
Taylor Swift fills out her tight dress unexpectedly well. (Popoholic)


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Jill Stark Google+
Jill Stark is a senior writer for The Sunday Age. She is the author of High Sobriety, a book about Australia's drinking culture and how she survived a year without booze.
Men risk health for a boost of youth
Cameron Houston and Jill Stark Middle-aged men increasingly injecting human growth hormone in bid to fight old age, spending up to $15,000 a year.


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A 13-game regular season schedule that includes the first conference games in program history is on tap for the Johns Hopkins men's lacrosse team in 2015. Read More [+]
Johns Hopkins men's lacrosse coach Dave Pietramala announced today that seniors Michael Pellegrino, Eric Schneider and Wells Stanwick have been named captains for the 2015 season. Read More [+]
Fans can get their first glimpse of the 2015 Johns Hopkins men's lacrosse team on Saturday, October 18 when the Blue Jays host their annual alumni game. Read More [+]
The Johns Hopkins men's lacrosse team will hold its first fall practice on Monday, September 15 as the Blue Jays begin preparing for the 2015 season. Read More [+]
Tim O'Branski, most recently a member of the coaching staff at Georgetown, has been named the Director of Lacrosse Operations at Johns Hopkins University. He will work with both the men's and women's teams. Read More [+]
Paul Rabil and Tucker Durkin earned positional Outstanding Player Awards and All-World honors to pace an eight-man contingent of former Blue Jays at the 2014 FIL World Championships. Read More [+]
Here's your guide to all things Johns Hopkins for the 2014 FIL World Championships, which start tonight with the United States taking on Canada (ESPN2). Read More [+]


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Staff Sergeant James Vaught
Administrative NCO, Army ROTC
Awards and Decorations
- Army Commendation Medal
- Army Achievement Medal
- Good Conduct Medal
- National Defense Medal
- Army Service Ribbon
- Overseas Service Ribbon
- Armed Forces Reserve Medal (w/Device)
- Global War on Terrorism Service Medal
- Iraq Campaign Medal (W/Star)
- Awarded Gold Spurs
- Awarded Silver Spurs
Military Career Path
Staff Sergeant James Vaught enlisted into the West Virginia Army National Guard in 2005. His first assignment was a Bradley Gunner for C Troop 1st 1/150th ARS. Staff Sergeant Vaught deployed to Iraq in 2009-2010 with C Troop 1st 1/150th ARS, where he was a Scout Dismounted Team Leader. Staff Sergeant Vaught is an instructor for the Long Range Advanced Scout System, Dagger System and a Master Resilience Trainer (MRT). Staff Sergeant Vaught currently serves as a Truck Commander for B Troop 1st 1/150th ARS. Here at Glenville State College, Staff Sergeant Vaught is assigned as the administrative Non-Commissioned Officer for the Army ROTC program.
Staff Sergeant James Vaught is the son of a retired Marine. Staff Sergeant Vaught was born in Roanoke Va. He is has been married for 17 years to his wife Rene and has four children: three daughters and one son.


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This website uses cookies to offer the best possible experience. By continuing to use the site you are agreeing to our usage of cookies. Find out more
26 November 2014 05:12
TWITTER and other social media will continue to be a key tool in discussing potential budget cuts with residents, Flintshire Council's leader said.
Cllr Aaron Shotton said following on from the authority's first Twitter debate on Monday, the microblogging website and other new media channels will remain key to garnering public opinion on how to press ahead with "unprecedented" budget cuts.
Cllr Shotton and council chief executive Colin Everett took to Twitter for a two-hour chat with residents to discuss where they think cuts should be made from the authority's budget.
The Twitter takeover, which prompted dozens of responses, was dubbed the Big Budget Conversation by council bosses, as they search out views over potential cuts which could reach £18 million next year.
In a statement, Cllr Shotton said: "We are using our Twitter site as one of the communication channels in our Big Budget Conversation.
"People can also send us their views by filling in a form on our website and e-magazine.
"As part of the conversation, we included a live Twitter debate on Monday when the chief executive and myself were online for two hours to answer questions.
"The number of people who got in touch was low but this is understandable as it was the first time we had done it.
"More than 400 have however completed the questions and form online and people can continue to let us know their views."
Tom Middlehurst, 78, who led Flintshire Council between 1996 and 1999, supported the authority's decision to embrace social media.
He said: "It is to be welcomed that residents are being consulted but the bottom line is the council must make a final decision.
"It's a difficult task but ultimately there needs to be decisions made that are beneficial to the people of Flintshire.
"I'm confident the current council leader, Aaron Shotton, has his finger on the pulse.
"In my day, we had lots of consultancy meetings. It's healthy and I applaud the council for going this way."
The debate was sparked after the Leader revealed in July how a projected £12m figure could rise by up to 50 per cent if Welsh Government funding is slashed as predicted, placing threatened public services at even greater risk.
The £18m figure would be the biggest budget reduction the county has ever had to manage.
Cllr Shotton added: "All responses and comments from the public will be considered as we plan our next phase of the consultation for late autumn.
"We will definitely continue to use Twitter as part of any wider communication with the public."
Flintshire Council deputy leader Cllr Bernie Attridge has admitted it was "inevitable" some services could be lost.
During this year, the authority has already slashed £2.5m from its wage bill and made £10m of internal efficiencies in order to secure frontline services.
You must be a registered user to leave a comment. Register or login here.
Posted by: wonderwho at 10:23 on 03 September 2014 Report
They call it 'passing the book' no wonder the response has been low so far it is the job of the officers and elected members to do the dirty work not the public they are being paid enough to do it, another saying comes to mind 'they could not run a raffle' soon be election time and maybe a smirk will be wiped off someone's face !!!!
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Wash/Finish or Wash/Cut/Wash
(Not in Conjunction with any offer)
Valid Until: Thursday, 11 Dec 2014
Voucher Code: C&CO
C & Co
25% Off your Food bill!
Each diner must purchase a starter & a main course.
Offer valid until December 2014.
Valid Sundays - Fridays only.
Not valid on Bank Holidays & Selected Dates - please call for confirmation.
Please book in advance & mention ' Web Offer'.
This offer excludes Buffet, Banquet & Takeaway.
The Restaurant reserves the right to change this offer at anytime.
Valid Until: Friday, 05 Dec 2014
Voucher Code: Web Offer
Indian Brasserie - Indian Restaurant
01244 381657


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Vetro by Russo's on the Bay
- Address:
164-49 Cross Bay Blvd
Howard Beach, NY 11414Neighborhood:
Howard Beach
- Cuisine:
ItalianPrice: $31 to $50
Vetro by Russo's on the Bay
- Dining Style: Fine Dining
- Website: http://www.vetronyc.com/
- Phone: (718) 843-8387
- Hours of Operation:
Lunch / Dinner: Tuesday - Thursday: 12:00pm - 10:00pm, Friday - Saturday: 12:00pm - 12:00am,
Sunday Brunch: 11:00am-2:00pm
Sunday Dinner 3:00-9pm
- Payment Options: AMEX,Discover,MasterCard,Visa
- Cuisine: Italian
- Executive Chef: Michael DeGeorgio
- Dress Code: Business Casual
- Accepts Walk-Ins: Yes
- Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Entertainment, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, View, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
- Catering: We have two spacious rooms to accommodate up to 100 of your guests, Please call to speak to a banquet consultant. Each event is customized to the guests specific needs and requests.
- Entertainment: Live music every Friday and Saturday
Please visit our website for details.
A word from Vetro by Russo's on the Bay
Vetro is guaranteed to change the landscape of fine dining. From exquisite cuisine, expansive wine cellar, private roof top cocktail lounge and exemplary service. Vetro expands Russo's fine culinary tradition into an elegant restaurant completely distinct from your private occasion. Restaurant, Dine in wine cellar, special occasions.Continued
Foodspotting photosSee all photos
Awards voted by OpenTable diners
- Diners' Choice WinnerBest Overall
- Diners' Choice WinnerBest Ambiance
- Diners' Choice WinnerBest Food
Vetro by Russo's on the Bay - Best Restaurants in Howard Beach ›
Vetro by Russo's on the Bay reviews from OpenTable diners
63 reviews since July 31, 2014
- Food4.7Service4.8
- Ambiance4.7Noise LevelModerate
special occasion (51)romantic (40)notable wine list (34)good for groups (31)fit for foodies (30)neighborhood gem (29)scenic view (25)great for outdoor dining (21)great for brunch (19)hot spot (18)great for lunch (14)vibrant bar scene (8)late-night find (5)kid-friendly (2)Show More
- OUTSTANDING!OpenTable Diner Since 2014Dined on 11/25/2014The food and service are impeccable, and the wine list is OUTSTANDING! There are varietals and prices in every category. Most wines are Italian, with a smattering of French. Wine prices are fair and, on Wednesdays, wines under $250/bottle are half price! Can't beat that.Special Features:I would recommend this to a friend.
- Viva VetroMamaGVIPDined on 11/15/2014Yes, I am starting with the valet because from this first encounter with Mr. Russo's staff, the hospitality of the Vetro employee's begins! The front door is then opened for the start of your evening by the courteous doorman. The hosts begin the evening with warm greetings (after a few times there hugs and kisses!), Teal takes extraordinary care of us and pays attention to details. The bar area is gorgeous with its blue decor and wide variety of well made drinks (love the peach mango martini). Brian was our Captain for the evening-he is on top of his game, he will always steer you right in suggesting certain dinner items, he is polite & knowledgable & makes you feel like family. Trust PJ the sommelier to pick your wine for dinner--he always comes up with a winner and will keep it in your price range. Oh yes, the food is terrific. The baked clams are great as is the tuna tartare or the calamari. Our guests also loved their main courses including the veal chop, shrimp with crabmeat and I had lobster fra diavolo over linguine-all were delicious!! Save room for dessert, definitely try the opera cake, the cheesecake or the rice pudding. Our friends now understand why we travel an hour and a half to have dinner at Vetro! Frank Russo also must be proud of his two sons who are following in his footsteps so nicely as they warmly welcome you to their restaurant and check on how things are throughout the evening in the gracious style of their dad!Special Features:I would recommend this to a friend.
- Excellent Service and Food.JenniferDined on 11/12/2014We were staying overnight near JFK and were told this was an excellent restaurant. We were seated right away, served our water and given the wine list and menus. We ordered the mussels appetizer with mushrooms and spinach which we shared, it was truly delicious and plenty for two. They served complimentary bread and hummus that was very good. Our waiter, Allan, was very knowledgeable and friendly. We ordered the Dover Sole special, which we again split and it was excellent and plenty. Overall this was a great dining experience.Special Features:I would recommend this to a friend.
- MAGNIFICENTDined on 10/30/2014The service is warm and welcoming. The food is OUTSTANDING. The decor is also a feast for the eyes.Special Features:I would recommend this to a friend.
- Vetro...The place to BrunchOpenTable Diner Since 2005Dined on 10/26/2014From start to finish everything was perfect! We were greeted warmly by the hostess, which is always nice. The waiter and busboy were beyond attentive, especially to my 2 year old daughter who is a handful. The food was phenomenal..the lobster & eggs is a must try!! Can't wait to go back and try the rest of the items on the menu and the view made the experience that much better. Kudos to Vetro for a job well done.Special Features:I would recommend this to a friend.
- fantasticVinnyGDined on 10/24/2014Anniversary dinner... romantic♡setting , great service, amazing selections and delicious food . Soup to desert every thing we ordered was perfectSpecial Features:I would recommend this to a friend.
- MAGNIFICENTDined on 10/22/2014The food was so, so, so delicious.... We have to go to Vetro more often. Service was wonderful - plenty of time in between courses to digest while admiring the extraordinary decor.Special Features:
- jamieDined on 10/19/2014To put it simply, it was simply amazing. The staff was so accommodating and helpful. Our waiter explained everything for the specials of the night and answered any questions we had. The taste, prep and quality of the food was top notch. We had a table of seven and everything went without one hitch. I would highly recommend Vetro to everyone.Special Features:I would recommend this to a friend.
- Anniversary DinnerOpenTable Diner Since 2011Dined on 10/16/2014Celebrated our 10th Wedding Anniversary..the food is amazing; Brian is top notch !! Ricardo was such a pleasure, very attentive. Each and every time we are there, it's better than the last.Special Features:I would recommend this to a friend.
- Howard Beach hidden secretNYCEATERDined on 10/10/2014Definitely a repeat visit. Can't wait until the roof top opens again!!!Special Features:
- good food but extremely long waitsOpenTable Diner Since 2014Dined on 10/7/2014The food was good. But it took them 1hr to bring us our main course and so we decided to just bring it home. The desserts were delicious!!Special Features:I would recommend this to a friend.
- 5 star brunchOpenTable Diner Since 2012Dined on 10/5/2014Returned back for the second time in one week. This time it was for their classy and affordable brunch!! I came with a group of 7 people and everyone was raving about the food and service. My only problem is which is better, dinner or brunch? Either way, you can't go wrong!!Special Features:I would recommend this to a friend.
- Great !blynnDined on 10/4/2014Overall had a great time. Food was very good. Service was on spot. Very friendly. Nice date night. Can be expensive depending on your budget.Special Features:I would recommend this to a friend.
- Simply wonderful!!OpenTable Diner Since 2012Dined on 10/2/2014My wife and I went there for our anniversary and it was delightful. From the minute we walked in, till the minute we left, we felt like royalty. Great food, great service and superb management. I will be going back soon!!!Special Features:
- Boss LadyBossLadyDined on 10/1/2014Wonderful place, Great Ambiance, cleanliness, friendliness, service was top shelfSpecial Features:I would recommend this to a friend.
- A Dining DelightRachaelDined on 9/27/2014From the minute we walked in Vetro we were treated with the highest regard. The staff, the service and the food is incredible. Vetro is our new favorite restaurant.Special Features:I would recommend this to a friend.
- A Lovely EveningpositivethinkerDined on 9/27/2014Food is tasty, service is amazing, price is reasonable, atmosphere lovelySpecial Features:
- Great food great placebrickt3kDined on 9/19/2014The food was great so was the service highly recommended.Special Features:I would recommend this to a friend.
- awsomefmirabellaDined on 9/16/2014We had a waiter named Alan and he was great he was on top of things. the food was also good, overall a great experience.Special Features:
- An excellent experienceoutstandingDined on 9/14/2014Everything about Vetro is outstanding. The food is always delicious and the service seems to be better and better. It's decorated with great taste......We always have a wonderful experience there and highly recommend it to our family and friends especially for a special occasion....Special Features:I would recommend this to a friend.
- BIRTHDAY BELATED GIFTBKDINE830Dined on 9/13/2014The appetizers, drinks and dinner was excellent. Our server Alex was very attentive and very informative about the dinner specials. I would definitely go back to Vetro by Russo on the Bay.Special Features:I would recommend this to a friend.
- OUTSTANDINGPeggyVIPDined on 9/13/2014This was our second time dining here. We took friends for dinner and Vetro's did not disappoint!! We had a few cocktails in the lounge area then sat for a wonderful meal. We were not rushed out all, the service was wonderful, attentive but not to the point of it being annoying. Our friends cannot wait to return! My only disappointment (which has nothing to do with Vetro), is that mother nature did not cooperate, it was raining so the rooftop bar was closed. We will definitely return.Special Features:
- Exceptional ServiceHarborEdDined on 9/13/2014Nice place for an evening dinner for 2 or more. The service from the valet to the wait staff was unparalleled. The wines list was extensive but pricey. The menu was a nice mixed to please mot pallets with prices that are reasonable. The decor was very nice and lighting was moderate. The one issue I had was that the tables were a bit close. The dining room was on the smaller size. A nice place for dinner but too close for a romantic dinner.Special Features:I would recommend this to a friend.
- A nice surprise find close to homeantybeeDined on 9/13/2014I was looking for a place to have a party next year and came across this restaurant. Great place , with wonderful food and terrific service from all the staff--- and I didn't have to go to Manhattan or Long Island for it! I will definitely be going back( especially for a special occasion) and letting my friends know about this place.Special Features:
- AmazingAwesomeDined on 9/7/2014It was my first time there, I have only heard good things. So we decided to try. Very sweet romantic small room. Service was on point and the food was amazing. Will def do a large party there!Special Features:I would recommend this to a friend.
- Simply Amazingsky1205Dined on 9/7/2014From the valet parking to the very end the experience was simply amazing. The service was superb. The food was delicious, delectable and delightful. The bathroom were very clean and sanitary. The view was beautiful and even though we were sitting by the water, the bay didn't smell awful.Special Features:I would recommend this to a friend.
- Highly recommendJulieta77Dined on 9/6/2014The foods was delicious and the service was great. We will return soon!Special Features:I would recommend this to a friend.
- unsatisfiedOpenTable Diner Since 2014Dined on 8/31/2014We went here for our anniversary dinner. It was not what we expected. We are in our mid 20s and we were the youngest people in the place. The food was decent but the waiter keep coming to our table and 're adjusting our plates & dinnerware. We felt awkward. We do not drink alcohol so we were limited to water for our drink with our meal. It was not for us. We will not be returning to this restaurant anytime soon. Maybe in 20 years we will find it more satisfying.Special Features:
- YUM!trinigal55Dined on 8/31/2014I was invited here by a former coworker. Although I had been to Russo's By the Bay for several business parties, this is the first time that I visited this restaurant. It was wonderful from the moment that I walked in. The staff was friendly, the food was wonderful and the ambience was terrific. We sat outside and enjoyed a lovely breeze off the bay while we dined on a light and delicious brunch. What a wonderful way for me to spend one of my last restaurant visits in NY before I move to Georgia! I'm just sorry that I only now discovered it.Special Features:I would recommend this to a friend.
- Unbelievable food and serviceIceman22Dined on 8/30/2014The moment we walked in we were greeted like we've been there a thousand times. My wife and I celebrated our one year anniversary and our waiter Julian made the experience terrific. From the food to the wine we were amazed and can't wait to go back againSpecial Features:I would recommend this to a friend.
- dining at vetroOpenTable Diner Since 2014Dined on 8/9/2014The most outstanding dining experience. Everything was perfect the staff was great the food was amazing no need to try anyother resturants I found the oneSpecial Features:I would recommend this to a friend.
- Always a good timeToniAnnDined on 7/31/2014Every time we go to Vetro is always a great time. From the service to the food, Vetro never disappoints.Special Features:I would recommend this to a friend.
- The following 556 reviews are from the Vetro by Russo's on the Bay reviews archive.
- OpenTable Diner Since 2008VIPDined on 7/30/2014FIVE MEN DINING, THREE COMPLAINED THAT THE VALDOSTANA WAS TOO SALTY. SERVICDE VERY SLOW.
- ExcellentThumbsupDined on 7/30/2014The restaurant week lunch is wonderful. It is well worth $20.14. However they make up for it by charging $14.00 for their drinks which is two thirds if the cost of lunch.Special Features:I would recommend this to a friend.
- Not worth the moneyMrsLibDined on 7/26/2014Really , microscopic $52 steaks !!!! Come on Russo family , this is no celebrity midtown manhattan establishment ! We were seated at 830 and dinner didn't arrive till 1030pm , ridiculous and unacceptable . The staff was apologetic but the free after dinner drinks didn't erase the fact that our bill was over $400 and we has to wait so long to eat . The decor is beautiful but definitely not worth my time and money!
- Sadly disappointedDiningdivaDined on 7/22/2014Went with my husband for our anniversary. This was our third visit there and was very disappointed with the food. Caesar salad was not cold and was wilty. Fried calamari was a plate full of tentacles, very few rings. Stuffed shrimp was EXTREMELY salty, and I am a person who doesn't mind salt but this was overpowering. I told the waiter about it and he said he has heard that complaint before. So, why don 't they make it less salty?? Also, the room was uncomfortably hot and humid. Asked three times for some air conditioning before we got a little relief. Previous visits were nice, except for the horrible lobster mac and cheese which is still on their menu. Needs attention to the food or we will not be going back. We will go to Matteo's of HBSpecial Features:
- Top Notch Servicetap2Dined on 7/20/2014We were looking for a special place to celebrate our anniversary and my wife's birthday. Vetro was that place and we were extremely happy with the service and the food. We were greeted and treated like we were very special people and we haven't stopped talking about the food. Thank you to all of you that made our evening very special. And a special thanks to Frank Russo for stopping at our table to see if we were enjoying ourselves.Special Features:I would recommend this to a friend.
- rubygeo727VIPDined on 7/19/2014the service was excellent but the food wasn't what i thought it would be like for this type of place. Tasted like a regualre italian restaurant but allot more expensive.Special Features:
- VetroBklynkidDined on 7/19/2014We went to the rooftop bar after a lovely dinner in the restaurant and what a disappointment. The drinks were served in flimsy plastic cups, there were no barstools, and the bartender told us that there was a $200 minimum to sit at a table. Seriously, serving $10 glasses of wine in plastic cups?? Really tacky, especially after the elegance of the restaurant.Special Features:I would recommend this to a friend.
- Perfect Service and Incredible foodCTBKDined on 7/16/2014Attention to detail is fantastic. The service is top notch. The food presentation is a work of art and the quality of taste is incredibly fresh.Special Features:


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In other medical news men have a new weapon in their timeless battle with thinning hair.
The FDA approved the Hairmax Laser-Comb for male-pattern baldness.
It is a hand-held device you can use in the privacy of your home.
In a recent study, 93-percent of participants saw an increase in the number of thick hairs on their head.
At least 35-to 40-million American men have male-pattern baldness.
Women can also be affected, but right now, the laser-comb is only available for men.


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Selena Gomez Covers Nicki Minaj Too! (VIDEO)
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Bengali Food [split from LA]
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- apple7blue Aug 16, 2010 07:47 AM
Thanks suvro that brought a lot of questions up for me, if you don't mind to helping answer--I don't mind responses from others also.
Is that the restaurants here? Or is Bengali food of East Bengal actually, " much more oily, and most gravies taste the same with the same muddy texture"? Especially their home cooking? How does it compare to restaurants in Calcutta and West Bengal? You mentioned home cooking. Is Bengal part of South India? I always thought there were a lot of cultural similarities between South Indians and Bengalis, but I didn't think Bengalis considered themselves apart of South India.
Thanks for the recc-ies . . . Happy belated Independence Day for India . . .
Hi apple7blue. I am happy to answer the question - even if a day late.
Q. Is that the restaurants here?
A. I suspect so - though I have never been to Bangladesh, so cannot compare with restaurants there serving food today. I have one more point of comparison - UK. My cousin who lives in Birmingham says that the food in the Bangladeshi restaurants there is also very oily. And my wife's nephew who lives in London also has similar sentiments, though he is not a Bengali. His wife is Bengali and so I trust their judgment about food in the Bangladeshi restaurants there.
Q. Or is Bengali food of East Bengal actually "much more oily...."?
A. The original population of East Bengal (now Bangladesh) consisted of Hindus and Muslims. During the birth of India and Pakistan in 1947, great migrations (and killings, sadly) happened and today Bangladesh is primarily Muslim with a much smaller Hindu population. The food now in Bangladeshi restaurants is primarily Muslim versions - so without first hand experience, I would not be able to say what it would be in homes in Bangladesh.
Q. Especially their home cooking?
A. See above
Q. How does it compare to restaurants in Calcutta and West Bengal?
A. Interestingly growing up, there were practically NO Bengali restaurants in Calcutta because Bengali food culture did not lend itself to eating out - most people went out for Chinese or Indian Mughlai food. Now there are many restaurants in Calcutta serving home style food - and the 2-3 times I have eaten, it has been quite close to the pure clean flavors of most home cooking - quite an impressive feat considering it takes a lot of effort to prepare even the simplest dishes. I will give a couple of standard menus below and links to a few restaurants in Calcutta - the menu will look quite unlike anything you will see in any Indian restaurant in North America, or even UK.
Q. Is Bengal part of South India?
A. No. It is eastern India. There are some similarities in food between Kerala and Bengal (primarily use of coconut in cuisine, fresh fish, etc.) but they are vastly different cuisines. Similarly Andhra cuisine (Hyderabad) is very spicy hot and different, while Tamil food (Madras/Chennai) is again very different. I don't have much experience with the fourth South Indian state Karnataka (Bangalore) cuisine - but I doubt it has much overlap with Bengali cuisine.
A typical lunch menu would go something like this:
rice - the main starch with all items (usually the parboiled thicker grain - not the Basmati)
some fried item - either vegetable or fish - vegetable will be in some batter or like fish marinated in turmeric and salt only
a leafy green - usually there would be several variants - spinach, mustard greens, and several other variants whose English versions I don't know (in Bengali - pui, kolmi, lal, danta, etc.)
a dry vegetable preparation
a wet vegetable preparation (both in case of festive occasions - but more likely one of these two on a daily basis)
fish curry - there are probably 20 different types of fish consumed in equal (or almost equal) proportions - so each family would rotate the type of fish on a daily basis - each fish can also be cooked in multiple types of gravy preparations - so the variations are endless - most fish would not be fillets (except one called bhetki) - they would be bought whole, or cut into parts
a lentil preparation (in some households this comes early - in ours it comes last)
a chutney preparation - again lots of variations ranging from tomatoes to raw mango to raw papaya to pineapple to plum etc.
on festive occasions this will be supplemented with sweet curd - known as mishti doi - and a sweet - again Bengal is well known for its sweet tooth and often each block in a city would have its local sweet shop selling at least 20 variants of sweets
Bhojohori Manna - chain - great food - menu at http://www.bhojohorimanna.com/bhojoho...
6 Ballygunje Place - even though this is a Calcutta restaurant chain, looks like their website points to the one location in Bangalore - the menu is at http://www.6bp.in/starter-maincourse....
Oh Calcutta - this belongs to a branded group that also runs several other cuisine restaurants - see the brand website at http://www.speciality.co.in/aboutus.php - does not have menu unfortunately
Aheli - this was the first Bengali cuisine restaurant to open in the Peerless Inn in Calcutta - they don't have the menu, but the Inn's website is at http://www.peerlesshotels.com/Kolkata...
Hope this answers your questions. Probably more than you asked for! :-)
re: suvro
The thing about forums is that you can answer a week later. It definitely not more than I asked for. Thanks for the great reply. I lived in London and Bangladeshi seemed to run the majority of the Indian restaurants. From what I hear, they do so in Japan also. They were mostly serving Mughlai food--all those that I been to were actually.
re: osho
Hi Osho, I recommend these two books:
The first contains recipes and food-culture info from both sides of the border.
The second is purely a cookbook but contains simple and good recipes from West Bengal. It has recipes for all of the iconic dishes.
re: osho
There is a cooking show on one of the Calcutta TV channels - at the end of the video they give the recipes - you can watch many episodes and see what recipes you like. The show is called Ranna Ghar (Kitchen in Bengali) - http://www.mypopkorn.com/lifestyle/re...
Another web source for many Bengali recipes is http://sutapa.com/
If you want to buy books, then besides the one that luckyfatima mentions, I also like Meenakshi Dasgupta's book - see http://www.amazon.com/Bengal-Cookbook...
Or search in Amazon for "Bengali cookbook"
Some thoughts on Bengali foods:
I don't know much about West Bengali food, but a few things distinguish it for me: mustard oil is one. From what I understand, mustard oil used to be more widely used in North India, but not so much any more, except with Bengalis who make all of their wet curries (jhol) with it. It has a very strong and distinct taste, and suppose you were to make a wet fish curry without it, it wouldn't really have that Bengali taste. The second thing that stands out to me is the use of pastes of mustard seed and white poppy seed (posto). You see whole mustard seeds in the rest of India, typical tempering seasoning, but in Bengal (and Bangladesh), you will find preparations of veg/fish actually cooked in fried ground mustard paste. White poppy seeds are used roasted and ground in small quantities very extensively in Pakistani and North Indian Muslim and Hyderabadi Muslim cuisine to give perfume and denseness to many kababs and curry gravies. However, in Bengal you find that a whole curry paste base may be 1/2 ground mustard and 1/2 ground white poppy seed, rather than the single teaspoon in the other Muslim cooking. I would bet a lot of money that unless a Bangladeshi resto has a special Bangladeshi menu (many do) there are none of these mustard seed or posto pastes in their faux-Mughlai tikkas and creamy curries. It is not Bengali food that they serve. Look out for some Bengali dishes common on this type of resto menu though: rizala, a rich wet "curry", and fried paabda maach or pomfret. I have never been to L.A. but I have seen this type of resto in Dallas, Queens, NY, and London, so I am guessing it would be the same formula.
The Mughlai type food in those London restos and other Mughlai restos run by Bangladeshis in my opinion does not resemble the cuisine in Bangladesh. It is a restaurant genre of food not found in anyone's home and that style of food is the same whether the resto owner is Punjabi or Bangladeshi, all those tandoori dishes and chicken tikka masala and butter chicken and all...Bangladeshi cuisine has the Mughlai influence because the portion of India that became Bangladesh had the same Muslim influences as Southern Hyderabad and other parts of North India...note that Dehli Muslim food is not the same as Lahore, not the same as Lucknow, not the same as Hyderabad, because you have the Transoxianan Muslim influence but expressed differently with the local contraints of these diverse regions. Same with Bangladeshi food: So you have the haleem (though Bangladeshis eat their haleem with muri or puffed rice, which is unheard of in say, Lahore) and biriani, pullao, and fried onion, yoghurt and garam masala gravies. But you also have a lot of distinct indigenous dishes like the love of fish and more fish, especially ilish (hilsa) and all these shrimp curries and fish curries and also greens (kolmi or water spinach mentioned by shuvro comes to mind). To me this food tastes nothing like the rest of North Indian Muslim or Pakistani food and is distinctly Bangladeshi.
Apparently there are huge cultural and culinary distinctions between West Bengalis (known as ghotis) and Bangladeshis (Bangalis) but to be honest I don't know enough about West Bengali cuisine to give details of salient differences. But I will say that the distinction is not strictly Hindu vs. Muslim because there are millions of Indian Muslims in Indian West Bengal who are culturally ghotis and proud Indians, and not Bangalis, and also there are Hindus who came from what is now Bangladesh who are Bangalis. Also, barring beef, Hindu Bengalis eat a lot of meat, of course fish but also mutton and chicken. I recall reading that Bengal is one one of the regions where even many Brahmins eat meat or at least fish (Kashmir is another such region). Someone told me before that a main ghoti vs. bangali contention is which people think ocean fish is superior to river fish.
About the oily thing, Indian resto sort of faux-Mughlai Punjabi food is creamy...but authentic Pakistani/North Indian home food is not at all creamy but appears to be oily by American standards. You can actually see oil floating on it, especially in Muslim cooking. So perhaps if they are serving more traditional dishes, they will seem oily.
re: luckyfatima
Not entirely correct. Yes - mustard oil was a salient feature of Bengali cooking (I am a Bangaal - not ghoti - my ancestors immigrated from erstwhile east Pakistan; but I have a lot of ghoti friends so I know about their cuisine also). But of late people have reduced their use of mustard oil (because of adulteration) as they have reduced their use of ghee for health reasons. So it is not uncommon to find gravies cooked in non-mustard oil. Mustard oil will still be used in special dishes such as "tel koi" and "begoon pora". But you can't say any more that mustard oil is one of the salient features of the Bengali cooking.
The use of mustard seed and poppyseed paste is indeed as you say - much larger proportions than in other regional cuisines of India. But the vast majority of dishes do not use that. More likely in fish and meat preparations the sauce base is made of onion and ginger paste.
The difference between river (actually more correctly freshwater) fish and sea fish is NOT the distinguishing feature of bangaals and ghotis. In general. very little sea fish is consumed in West Bengal. Most of the fish are caught in fresh water sources - rivers, ponds, lakes, even rice paddies. The main exceptions are pomfret and hilsa, though the latter is anadromous - spawns and dies in fresh water, but lives life in salt water - and is caught in rivers. Nutritionally, sea fish is better than river fish, but the most nutrition is from eating whole fish including the head - and in Bengal, unlike any other region, there is a large consumption of smaller variety of fish that are cooked and eaten whole - ranging from koi, pabda, bata, parshey, morola, magur, puti, topshey - the variety is practically endless.
There are some other distinctions between ghoti and bangaals - the former use more sugar in their cooking - so many of the dishes will taste sweeter than customary to bangaals. The ghotis are also more likely to cook with posto, cook chochhoris, labras, etc.
All of this is sadly getting lost - because today's generation is NOT learning cooking from their mothers and grandmothers, and also the subtle distinctions are getting lost.
re: suvro
Very interesting, thanks for the corrections and expansions. I must say that the few West Bengalis I know are still mustard oil fanatics and that is why I mentioned that. They are not living in India, though, so maybe that is why they retain that usage.
Oh, hey, I also realized that panch phoron wasn't mentioned above. That's the prototypical Bengali seasoning, besided gorom mashla, since we are talking about Bengali food.
re: luckyfatima
I am too. Everytime I go to Kolkata, I bring 2 tetrapacks (the plastic packages) of mustard oil, because the ones we get here are not very good. Recently, I have run out of this - and have resorted to buying from the Bangladeshi store in LA because the Indian grocery stores do not carry good brands. But I use it sparingly - mainly for some fish dishes, sometimes raw on baigan bharta (begoon pora) and in some tuna tartares.
Incidentally, mustard oil has some interesting chemistry. It has erucic acid, which is a low grade nervous system toxin. As a result, all mustard oil sold in US has to have the label "for external use only". I don't see that in the mustard oil I buy at the Bangladeshi grocery store - so I am not sure how they bring them in. The Australians tried growing a low erucic acid mustard variant, because mustard oil has good fats like olive oil, but it did not succeed. The Canola oil is from rapeseed, a variant of the mustard family, and that is why it is healthy. Because of the name rapeseed, the Canadians branded it as Canola. Finally, the pungency of the mustard oil is from a compound called allyl-isothiocyanate. That is what makes it so flavorful to those that grew up consuming it. Mustard oil has a low smoking point, so unfortunately not much heat capacity.
With regard to restaurant food in the UK, the vast majority of "Indian" restaurants are owned by Bangladeshis (although there are more Pakistanis the further north you travel - representing a different pattern of immigration here). That said, the food in the vast majority of cases has little to do with any regional cuisine of the sub-continent and can be taken to be "restaurant creations". Of course, there are exceptions where individual chefs are trying to stand out from the crowd - but, the "stand outs" are more about refining a cuisine ("modern Indian", if you will), than trying to reach backwards towards something more like homely "authentic" food.
I am off to Whitechapel Food Market in London on Saturday to talk to Bengali market traders and photograph fish which they import especially and various foods. Can't wait!
re: Foodlexi
Will the piccies be on view anywhere?
re: Harters
I had taken some pictures of the fish available in my father's neighborhood fish market in Calcutta in January 2009. These pictures with captions of the names can be viewed at http://picasaweb.google.com/suvro2006...
re: suvro
These are great pictures. Would you mind very much if I use them on my website http://www.whatamieating.com? It is a free on-line food dictionary. I have about 550 Bengali food terms, though I would love to increase thisl I have just been photographing Bengali fish in East London where there is a large Bengali community, but the fish were all frozen and so the pictures are rather dull - unlike the ones you have posted!
re: Foodlexi
Sure - you have my permission for using them.
re: Harters
I have been working on identifying them...... The pictures are not great as they were all imports from Bangladesh and frozen. Adobe has been helpful in injection a little colour into them, but hey are not the same as the pictures by Suvro on this thread..
re: Foodlexi
Wonderful thread-Thanks to everyone for their detailed even scholarly contributions (!)
re: Sam Salmon
Best bengali food in toronto is swagata's kitchen. For menu just send them an email: email@example.com
re: Sam Salmon
Sorry for the belated response to this nice comment Sam Salmon. I have now updated the Bengali food list on http://www.whatamieating.com with a lot of help from wonderful Suvro. If you are interested in seeing any of the foods he sent me yet more pictures after a recent visit to Kolkata and has added the Bengali script to all my phonetic entries. The Bengali list is in pretty good shape now. It is used by a group of medical workers, nutritionists and so on at The London Hospital who are conducting a study of diet and disease in a Bengali population based in the East End of London and for whom they have had great difficulty working out what they are eating. They know now!!
Someone posted this blog post in a Bangla language learning forum I participate in on Facebook. I thought I would share it since it is rich an deliciously detailed about West Bengali (mainly Kolkota) cuisine.
Hi apple7blue,
Late picking up your thread. If you feel inclined to study the history of Bengali foodways, as opposed to just the cooking, you can look at the discussions in GournetIndia.net, "Foodways of West Bengal", Cooking of the Rarh Gentry.
First, you have to imagine that Bangabhumi, east and west, is an enormous tract of very diverse land. Western Bengal occupies an area as large as the UK and Banladesh is as large as the state of Iowa or larger, 55K square miles. Western Bengal has more than 80 million people of diverse origins, and Bangladesh, >180 millions, also very racially diverse. Many soils, varied topography, many climates, and settlement patterns, history, conflicts, animosities and hierarchies, all have contributed to dietary differences, preferences and so much more.
The last 50 years have seen epochal changes. The landscape that supported a particular type of settlement pattern, a particular type of agriculture, and which produced a certain basket of goods/produce has been altered beyond recognition. Whole classes of vegetation and vegetables have become commercially unavailable. In Bangladesh, in my childhood, 166 types of freshwater fish were commonly sold in markets; these were pre-pesticides days. Molluscs were included. Today ONLY FOUR types of cultured FOREIGN FISH are to be found in DHAKA markets, in addition to sea fish, that are also being fished out of existence!
Tomatoes, once only a seasonal vegetable available for a few weeks a year in winter, and a sour aromatic delicacy given the name "sour eggplant", is today an indisensable vegetable in the Indian subcontinent. Onion and garlic, shunned in Vaishnav western Bengal, in ALL castes, today are alliums that make or break governments in a trice! There is so much to be written, that I should perhaps take this in parts, if you have the interests. Bangla is one of the most important language groups in the world and it is useful for people here to understand this vital segment of humanity other than as mere animals.
Please do not fall into the facile "ghoti", bangaal, trap. A. It is very insulting, to someone of my age and social extraction. You never use the terms kike, dago, etc, do you? So, NO such epithets please, it is used by street scum and people who are unschooled in proper behavior. Bengal is BANGABHUMI. NO ONE has a monopoly on the name Bangladesh, it belongs to all of Bengal. Western bengal is Rarhdesha and Gauda, eastern bengal is Purva Banga, and let us just leave it at that for a working definition. There is much more to Bengal, which belongs to many more ethnic groups than just the bengalis, and they too have their foods, their cuisines, and their own claims to this beautiful, troubled land.
Understand that so many of the foods I have grown up with are already extinct and cannot ever be revived. This Bhojohari Manna, and Anjan Chatterjee and Co. are somewhat debasing the whole concept of Rarhi cuisine. In such matters, the palates and standards of those old-school people like me, define the standards, sorry to say. I am sure Neogi and Anjan will not be able to gainsay our claims, because the last of us curmudgeons are not unknown. Our families, et.al., our identities, are all known, and there is a tight little group of kolkata rarhi brahmans, kayasthas and vaidyas that used to be the sum of the older society. Sad but true. There is a defined North Kolkata kayastha cuisine, there is a Nadia/south 24 Pargana brahman cuisine, there is a Vaishnava cuisine, there is a cuisine of the brahmana widows, there is a bengali Muslim cuisine of Metiabruz, of the 24 pargana, Hugli peasantry, of Murshidabad, of the Canning, Bashirhat, Nyazhat area, and so forth. It is only ignorance that allows Calcutta journalists with no education writing in Calcutta newspapers to spout forth on topics that they know nothing about.
India is seized by the parvenu, and the among the saddest denouement is the parading of idiocy and ignorance as sagacity and profound knowledge of her traditions, dressed up in shiny suits and absurd dresses that look like clown suits on monkeys.
re: GTM
You should really write a book, GTM. I checked out your Rarh gentry thread.
Amar ekta proshno ache :D
What is the difference between kosha and bhunno?
re: luckyfatima
Namaste Fatimaji,
Being a pedantic bore, please let me fill you on the context which is all-important. I think you will have gathered a little from Chitrita Banerjee's book, and some from what was written in the Rarh threads. Both terms deal with goat meat, just to let the Chowhounds know we are speaking of a dryish preparation. We shall get to "bhunno" qua East Bengal Muslim later, which today means anything you choose, a gravied dish, but with scant gravy, and I shall explain the procedure.
Let us start with the Rarh gentry. Meat was eaten, IF at all, solely as the remnant of a sacrificial goat, which was very young, uncastrate, and therefore extremely tender. No difficulty in it becoming quite tender just being seethed in its own juices, a sort of braise, and there is not a "falling off the bone" preference in this particular case, but the need for a chewiness, not too much though.
The clerical classes were in close contact with the Muslim rulers and were the interface with the rest of the population, in fact. Therefore, these folk were tempted to imitate the foodways and other lifestyles of their bosses, much as similar administrative officials in the 19th and 20th centuries also brought in British and European influences into the BENGALI HOME.
However, these Kayasthas, not being brahmans, could get away with a little, but not too much wobble with their dietary experimentation. So, they went as far as onions, ground on a separate mortar, and on fried onions. Ginger was Kosher already! No garlic, though. Someday, I should offer you an insight into the orthodox brahman itchen, and especially the Vaishnava kitchen, including the Shrivaisnava rules. It fill you all with amazement, since these are strictly adhered to today by some of the most brilliant minds who today are controlling ALL the computer and mathematical advances that are driving the US and world economy. NO kidding here!! No Moringa drumsticks, no Lagenaria, no garam masala, no white eggplants! Much more.
Anyway, the early sacrificial meat was cooked very simply as sacred offering, bhog. Ginger paste, asafetida, fresh cassia leaf, turmeric and gur, salt, some mustard oils, coriander seed paste rubbed in, jeera and peppercorn tadka, and maybe cassia bark too. No chilies etc. Very delicious. NO chilies or foreign veggies in food. I am cooking my food today, and no "foreign" masala or chilies there either!
Cumin seed & black peppercorn, asafetida, cassia leaf, 1 cassia bark tadka, parboiled rice in, turmeric, then parboiled whole green mung beans, salt, sugar, add raw eggplant when appropriate, cook to tenderness. Ready. Eat with kefir. That is real brahman cooking, appropriate for bhog offering with a tulsi leaf on top. Just to let people know what real home cooking might look like. See the same patterns?
Now, the clerks wanted something better! The young goat was macerated with finely ground ginger paste, a thickener of gravy and a tenderizer.Add a tiny amount of coriander seed paste. Pastes definitely do make a difference and I am giving you the originals, so that you can change to your convenience. Turmeric paste, quite a bit, as flavoring too!!! Red pepper paste. Small amount of fresh plum tomato chopped or yoghurt, and small amount red onion small dice, very minute bit salt now, and brown sugar or cane gur, quite a bit [Rarhi food is sweet and your Miansahib will faint!!]. MUSTARD oil, big, big splashes, a major flavoring agent! Vigorously mix and set aside for an hour while you do the following:
Quarter of halve Yukon Gold type potatoes and lightly pan fry and set aside. Prepare Bengali garam masala which is green cardamom, lightly crushed, cassia bark, clove; also a cassia leaf which are tasteless here but a major flavoring there. Sliced onions for our infamous bereshta! Garlic cloves coarsely chopped. Sugar!
When the onions are almost golden, and not too much onion in quantity compared to Mughlai food, say 1 cup bereshta for 1-11/2 g meat from neck, putt, shoulder, shanks, bongs, esophagus, tongue and all the odd bits that scare the daylights out of people that will not accept that beings do not arrive in boneless cubes from their mother's wombs! No raan please, what a waste when you boil it! Your husband will have a hearty laugh when you show him the bit about the esophagus, and gurda, and other unmentionables.
When the onions are turning color,you can quickly caramelize a bit of sugar on the side of the pan. An extra touch. Add the garlic to stop the caramelization and very lightly brown.
No garlic paste because no garlic allowed to be ground on any mortar! So this is a cultural artefact dictating cooking technique!
Push garlic up and fry the garam masala; you can add pinch of cumin seed if you want to vary flavors. Be very careful that garlic remains very light brown, it should not darken and impart a bitter flavor.
Drop in the meat and marinade, and cover. Water will release and should be enough to half cook the meat. How to control the level of heat will depend on what your goat is, breed, age etc.!! Also, what your vessel is! Handi is excellent, Romertop even better for the sondhi aroma. You can take out the "watery mess" and finish carefully on a heavy Allclad or copper clad type pot or sauteuse. The next day is even better as flavors will meld but not really necessary. You can add potatoes or not, really not useful.
Then begins the process of carefully drying up the protein and sugar rich liquid. It will keep caramelizing at the base of the pan and you allow a skin to form, smell for the correct aroma developing, the raw gingery smell gone, and the browing meat aroma developing but not too strongly. You need to balance your experience and control the heat, the quality of the pan and your general awareness at this time.
Gently mix that caramelizing layer in with the liquid, and keep repeating. Do not break up the meat. This is why boneless thigh is bad. It turns dry and powdery. Seena is good, neck is good. Bony fatty pieces with gristle take to this process with delight. Cartilage is a delight to eat with chapatis, and odd bits add textural interest, too, do they not? Imagine biting into the tail, and wondering, Hmm, what could that be? Then, imagine you have invited a very beautiful, polite young American lady, of the ingenue persuasion to try a Bengali meal, and she has just experienced this tail. Imagine her cascade of emotions, from shock, horror, joy, titillation [she cannot identify and has guessed wrong!] she cannot run from the table and continues to eat politely while her face turns from red to ashen to red again. Smile evilly at your spouse. All your hard work has been amply rewarded! God is delighted as well. Suitable entertainment for the Almighty!
OK, back to nice: you need to judge not to overcook and to leave a coating of gravy. The Bangali jhol takes off from a lesser degree of caramelization and just adds boiling water, cup by cup and builds up a light salaan, very thin. Aloo is present there.
Here you just stop at the right point, when the garam masalas begin to smell aromatic and fried. You may have wanted to add a little desi ghee to help with sticking, but not too much as you want the mustard oil, ginger and gur flavors to retain their faint yet distinctive identities. No oniony salads with this one, or suit your tastes. Luchis, jasmine rice or fresh thin chapatis are all good.
Here is the real difference between KOSHA and BHUNNA.
Bhunna in the East Bengal mode kosha-s the masala paste with repeated additions of water. This is something Kashmiri Muslims do as well, and is a characteristic of the Muslim cooking. You will find a very interesting distinction: in true Rarhi fish jhol, the black masala is left almost raw and NEVER subjected to the bhunna type repeated kosha, and the almost-raw flavor is a hallmark, and to get it right is an art. Also, the Hindu cooking eschews in general the kosha of the masalas, and you have seen the adoption of the caramelization technique which a pure borrowing from a particular strand of Islamic cookery. I have emphasized earlier that the Afghans, who arrived the earliest, followed closely by the Turks, who were closely related to the Mughals, firmly eschewed this spicy rich cooking style and their influence also shows up in Hindu Bengali home cookery, modified in characteristically interesting ways, just as "English" cooking has been bowdlerized beyond recognition! I want to show you a fanstastic Scotch eggs made to the Bengali ayastha taste, and now chop house fare. My foster mother was strictly orthodox and would never eat a morsel of what she cooked. I used to eat all this stuff when young but now have become like her, enjoying cooking for others, but unable to touch most restaurant food, or much of this stuff. We become our mothers eventually! Sad, but so true. I copy her styles precisely, though! Been doing it since age 2!
I will add another post later for bhunna with a youtube clip. Kosha does not have too many pasted masala of the cumin coriander type, and you are trying to dry up the juices so that they caramelize with the sugars and smell toasty: a wonderful Maillard that brings out the range of complex Maillard flavors and glazes the meat. If you had some good fat on the meat, you need the fat to remain a bit toothsome so that your teeth enters the membrane surrounding the fat and sort of "crunches" the fat. Ask your husband. It should NOT become custardy in this preparation or it loses its reason for being. Texture manipulation is very important in our cooking. We choose cuts of meat carefully, and use gristle and sinew to good effect. There are "Indian" cookbook authors, very rich and famous, who have no idea of meat cookery. Ask your husband again how carefully animals are fed, exercised, the types of diet, the weight at slaughter, the hours hung, how nives are sharpened, how musulature is understood. I get very upset at the supercilious nature of some chefs who seem to think that none but they understand anything about cookery and good food and only Japanese chefs or this and that can create mystique. We have not even begun to plumb the finer points of meat cookery and sadly one has to have the palates to appreciate what good food is. I dont drink wine, so a 1 penny wine or a million dollar bottle is the same to me. People are strange about Rasika etc. because they have no idea about precise meat cookery. When absolute knaves like Sanghvi become "authorities" on food, I know India is sunk. There a couple of excellent Pakistani TV cooks, 2 or 3 ladies and one Pathan, who are very good. How good technique-wise I can't say, but seem to be good. We should have them here for an extended tour. We shall get to bhunna in a bit if you are not yet sacred off!
A restaurant style kosha; I shall translate if you need:
Moving the onions wounds the epidermis, cells and releases the cell sap, speeds the Maillard, speeds bereshta!!!!!! You see Fatimaji?
Another West Bengal Kosha, a late [note this history, since ground garlic is by now OK!] Hindu dish, but broadcast from Dhaka by a great East Bengali cook, Alpana Habib.
re: GTM
I will print this out and try one of your meat preparation descriptions. Onek dhonnobaad. Red pepper paste here means ground rehydrated dried red chiles? Or ground fresh red chiles? The man in the linked video also used red pepper paste.
I have one halal butcher in the area who knows his meat well and I will ask him for a good mix of goat. The others just kind of hack at things and don't have any training, I do know what you mean. I can't discern what kind of goat it is, only that it is mild with no "heek" or unpleasant goat smell that mutton bears in some other locales.
An aside, I noticed the man in the video kept saying degchi as dechgi...
re: luckyfatima
Red pepper paste: if you have good whole pepper like Korean, dry CA, or anything nice and aromatic than hot, or whatever heat you prefer, simply deseed, devein, remove stalk and either steep in boiling water for some hours or just boil for a while. Depending on the variety and other factors, you will get fat, hydrated peppers that you can grind in quantity and freeze. easier on the blender, too, up to a certain point. You can use the water, if it tastes ok. You now have Mexican base, chilaquile base, a sort-of balti base to be made, and fun things to be prepared from this paste including South Indian foods. So, a bit of work here is not just for the meat.
Your Halal butcher, if from Pakistan, will understand gardan, seena, bong, durust [shoulder], chaamp with and w/o bone [how they cut ribs, and putt [ back loin]. Your goat will be a Boer mix, about 60-80 lb liveweight, 30-40 lb dressed, which the Pakistani will call a "dawat weight". Home weight for them is 13-14 kg. If he is Middle Eastern, he still will have a Bangladeshi assistant to help him out with his South Asian customers. That young man will usually be a very sweet guy, much more helpful than anyone else. Generally, we try to avoid the Spanish type of goats from the south and go for the farm-raised ones.
That TV anchor is a low class twit, an abomination. Dechgi gives away his bacground but his demeanour is very offensive if you can read Bangali body language, tone and manner of speaking. Be-aadabi is a bad word in Urdu, and you will find him consistently using "tum" to master chefs, something low-class Bangalis try to do with people they think below their "class" or the "servant class". They are climbers, and understand that they are utterly loathed and proscribed from certain circles, and this is a life sentence. It has nothing to do with birth but character.W e have the mass criminalization of life in India, and you can see it in the face and cockiness of worthless, uneducated creatures like these.
The Bangala language has an interesting distinction between illiterate, nirokkhor, and uneducated, ashikkhito.
The former is extremely benign and gentle in tone, carrying tones of pathos and pathos. It implies a soul who merely happens to be unlettered owing to poverty. The meaning is very clear. Fate has been unkind. It prays to the listener to offer a thought, a prayer for the person in question and not leave without such a benediction. Bangala is exquisitely nuance.
The next word, ashikkhito, is as harsh and plangent with condemnation as the former breathes benediction. It says, here is a person who is aware of what a human being should KNOW but deliberately flouts them for his own selfish ends. He violates RTA, the natural order of things and deserves to be cursed because he violates dharma.
This man is is ashikkhito. he continually humiliates those who are senior to him, not just in age, but also in talent, and in hard work. He thinks that because they are "cooks" and he supposedly a white collar guy, he can "tum" them and they are supposed to "aap" him.
Incidentally, those who are seriously khandani, never use "tum" even with their children or with their spouses, let alone anyone else. Perhaps in the conjugal chamber, but nowhere else, that I can attest. But Fatimaji, you might chance to read a play by Rabindranath titled Jalshaghar. You are seeing the last of a generation or of a culture. When we are gone, an entire class of food, foodways, recipes, knowledge, etc. will just vanish. And that is just a matter of 2 or 3 years more, if that.
re: GTM
Fascinating info on ashikkhito versus nirokkhor.
I can understand these videos, at least the recipe parts, I get lost in the chit chat with Alpana Habib, although I enjoy watching anyway. She has a very clear accent. I speak/understand some Bangla but I am very far from the point of enjoying Tagore in the original form.
I am going to try your recipe this weekend. We do get fresh turmeric and the international hypermarket. I have seen it used in pickles or taken for health benefits, but it never occurred to me to just grind it and use it in cooking as one would dried turmeric, so I am excited to try that out. Fresh ground turmeric is what you meant by turmeric paste? Or did you just mean to mix dry holud with water like Alpana did with the shukno morich, so as to prevent a burned effect? Is that part of the 'lighter' bhunno as opposed to adding dry moshla which would yield a more roasted effect?
re: luckyfatima
Dear Fatimaji,
For real stone-ground taste, the hard rhizome is soaked in water and pisaoed on the sil-batta or on a stone wetgrinding machine. The next best would be to make a thick slurry with turmeric powder, but if you just put turmeric powder on the washed meat, with chopped tomato, onion, coriander powder, etc. the water in the meat, along with the ginger paste [please make fresh] will be sufficient to blend all these dry spices into the meat as you mix with your hand. This vigorous mixing is very much a part, as it wounds the fibers of the flesh and makes the meat somehow more tasty. You add quite a dollop or more of the mustard oil and mix again. You will smell the fragrane arising and feel the texture under your hands, just as there is change in chapati dough. Of course, the change will be far far less extreme than in the latter! In Bengal, unlike the Malays, we hardly employ fresh turmeric which has a very assertive flavor of its own. When you are comfortable with the taste of this kosha mangsho, do use fresh turmeric and see what changes occur and whether they are to your liking. Use that as a second experiment, when you have this technique under your belt.
Bajia's orma is a great place to try the raw turmeric rhizome. She is a sweetie, in every possible respect, inside and out. She is the greatest!!
English Version : lacks the "khuleh haath se tel dalein"!! Little daughter doesn't know the kickers yet, or does, and keeps mum!
the charming Bajia who otherwise would drive me nuts with her kitchen IS the ideal brahman wife with her cleanliness and caring!!!!!! Watch the oil and her lovely voice and nonchalant remark, khulen haath se dalein!!
re: GTM
Oh yes! Where is my mind? How could I have forgotten about dried whole turmeric which is pounded into powder! I will make do with the store bought powder I have, in that case.
I do like Bajia and have made this qormah recipe before, and it came out well. She says in the video "safai nisf imaan hai," (cleanliness is half of faith) which is a sunnat of the Prophet Muhammad pbuh. Indeed she has a very tidy kitchen.
re: GTM
So I made kosha mangsho today using a sort of amalgamation of all of your recommendations, particularly from the the kayasth style recipe, and with inspiration from Alpana Habib.
I marinated the bone-in goat botees in a paste of ground ginger, turmeric, a few soaked rehydrated dried red chiles, and some coriander seeds. In mustard oil fried some onion until just turning golden, and sprinkled powdered gur on that just as it started to turned color/after the moisture from the onions was gone. As I had used a khule-haath quantity of oil, there was no need to fry the gur separately and I could tell it got caramelized. The gur immediately made the onion color change, though. I suspect that I real Bengali would use a bit more sugar, but as you said above, my husband would not appreciate that and say it was too sweet.
When the onions were still light but golden, I added in some garlic and the whole garam masalas (tezpatta, cassia, elaichi, and laung), and when the garlic appeared to be colored, I added some chopped tomato and stirred that for a moment. Then in when they meat-marinade, which I stirred continuously until all of the onions were broken down and everything had become a golden paste. I then added some water, a little at a time, as you instructed, and then covered the pot and let the meat cook for some time. While the meat was cooking, I peeled some potatoes and added potato wedges in the pot so that their cooking time would end exactly when the meat finished. The kids like potatoes, so I had to include them. I know you recommended frying the potatoes, but I just added them that way.
The kosha gravy was very delicious. Aside from the mustard oil and pinch of gur, all of the rest of the ingredients are those which I use regularly. But somehow the pale golden onions (as opposed to brown-red, or 'just going golden' which are two color indicators I reach before adding wet ingredients), plus the sprinkle of gur, and marinated meat with ginger/turmeric/chile (as opposed to fried ginger, and adding powdered spices directly to oil) yielded a very different gravy than the saalans I usually make. I also usually add the dried whole garam masala to the oil before I add onions, but adding with the garlic was a difference.
It's hard to say that I achieved exactly what you had in mind, but it was a hit with the family and I liked it as well!
Thanks for taking the time to share. It's much appreciated.
re: luckyfatima
God bless your hard work and Allah ka shukr it was enjoyed by your family. Nothing to do with me at all.
Now I might have miscommunicated a bit: the initial marinate is seen as crucial, where all the chopped onion tomato, mustard oil, gur, ginger paste, bit of salt, turmeric, chili powder, are all added , and macerated together with the meat. This starts off the unique Bangali flavor, which is very mild and quite typical and distinguishes it a bit from any north Indian . What happens as you will notice is that the ginger is never fried and with the "maakhano" technique of rubbing everything well into the goat meat, elements of the raw ginger and rawish mustard oil taste persist although in faint, slightly mutated form.
As you will now from North Indian cooing, they start with FRYING ginger garlic paste every single time. This is not liked by us. Do you see another friend from the Northern Muslim repertoire but in a form adapted to the Kayastha household? The great zamindars used to have both Muslim bawarchis and excellent European, Maung or Goan chefs, preparing what was called "khana", sumptuous feasts,e very night to entertain the British officials. These were like the 5-star hotel banquets used today to bribe government officials and meant for exactly the same purposes in the days when such facilities were rare. Each zamindar household in Calcutta tried to outdo the other, the great houses of Pathuriaghata, Shyampukur, Fariapukur etc. in North Calcutta were the cynosure of all eyes. They were among the earliest from whom the British had purchased the land for the Fort William, and had included the family of the man who became the soul of the Hare Krishna movement, the Duttas of Hatkhola. Obviously, these families profited enormously by their sagacious alliance! I do wish you could have seen the insides of these fairlylands, even today in a state of utter decay: astonishing Chinese porcelain, carelessly being broken by sweepers and so much that is heartbreaking. But such is the nature of impermanence.
Back to the garlic: the great party or dawat traditions of Muslim cooks would include in their mise, fried onions, fried garlic paste, along with other things. The browned garlic you see is the substitute of the fried garlic paste.
So next time, if you will make this, you can leave out the gur in the marinade, but mash together all the other things, including the raw tomato and onions. That will allows a pool of liquid to collect in the meat and the ginger and other things to work their magic. A true maceration begins, and the whole mess goes into the handi, This is cooked without frying with the bereshta part, the garlic, garam masala and caramel, until the proteinaceous liquid begins to form. I beleieve the fairly long slow cooing allows a complex Maillard reaction to occur. There are several long dissertations on the Maillard reaction suggesting that a LOWER temperature intially allowing the development of the aldehydydes, and the other fractions is important. They suggest that is why adding water to sugar and then caramelizing slowly gives a wider range of flavors. The same is happening here. The sugar + salt is pulling meat juices out in the slow cooing, the raw onions are becoming a soft paste, the bereshta is melting down, and then in the final analysis we are making the Maillard layers appear carefully on the bottom of the pan, and gently incorporating them into the body of the meat, repeatedly.
Now, one more suggestion, if you please. Hold the khuleh haath oil in the beginning: allow the meat to release fat, and not too much oil. In Bengali meat jhols, the beauty is how light they are, and this is THE BASE for a meat jhol/salaan, but is being carried to a deeper bhuna. So when we are going to that level, and the smell becomes really toasty, to prevent sticking as the sticky meat juices create stickiness, it is far better to star adding ghee. Ghee is a tasty addition, and so much healthier than oil, silly nutritionists be ........ When ghee is not cooed to death, it is health-giving and adds inimitable taste to the dish. You might add a pinch of roasted cumin powder to the dish at the end, but not necessary. As you know, working with any recipe a number of times to make it your own is the way to go! Happy eating. And you have to have the good bones from front shank, shoulder, ribs, and neck for this one. Throw in some kidneys and you are good to go.
re: luckyfatima
The UP Kayasths, e.g. Mathurs, especially those near Delhi, have a VERY elaborate cuisine based upon the Mughal court and modified according to their own set of circumstances. Bengal Kayasthas developed their cooking completely independent of the north Indian Kayasthas with whom they had no social, cultural, linguistic, or marital contacts worthy of note.
The Bengal Kayasthas are as interesting a group being of diffuse identity and incorporating a huge slab of Bengalis in their midst, except for the uppermost Kulin and Maulika branches of east and west Bengal. Same with the Bengali Brahmans and Vaidyas. Each of these have cuisines that have yet to be fully explored, let alone recorded. This mass of homogenization of the past 30 years is sweeping everything away. The modern generation has neither time nor opportunity to learn the old ways, and the landscape of food plants is being completely changed for good.
The food plants and seasonality that I have experienced growing up, and the space required in rural kitchens to prepare the food is gone for ever. This winter, I sent an intern to Nadia district to research the sugar date palm. We were unable to locate th types of cane jaggery that were our staple food in the early 60s. We spoke to old seedsmen and they confirmed several of our most common vegetables were extinct, no seed being found anywhere. Our most treasured bananas were not to be found, being repalced by tissue cultured plants of the Dwarf Cavendish type, once the most expensive, "foreign" variety on the market.
Interestingly, our native varietals of North and South India, for melon, radish, eggplant, tomato and many vegetable crops, exist in their "pure " forms ONLY in the USDA Germplasm banks thanks to seed collecting missions through 1938-49. These have been regularly regrown, but some have been contaminated, especially the melons. Otherwise, we have no other place to go to to recover Indian varietals.
To give just one example, a common saying in Bangala, for "the same old same old" is " the same banana flower stalk, dal vadis, and Moringa greens, and Moringa greens, dal vadis, and banana flower stalk" implying repetiveness. Therefore, these are symbols of such everyday dietary items as to "bore people to death", right? Well, guess what? Today, these things are very rare in the lives of most urbanites! I asked some Dhaka friends and they had rarely tasted such, which used to our staff of life growing up in rural West Bengal! And they are the same age as me. The next generation, rural or urban, east or west Bengal, will find these foods exceedingly alien and bizarre!
re: GTM
My MIL has told me more about the Kayasths of Awadh because that is a community she grew up with.
Who is responsible for the disappearance of agricultural diversity? I have (very superficially) followed Vandana Shiva and the campaigns against GM foods and the death of biodiversity in India. Are the phenomena you speak of connected to that issue?
Just last night I attended a Chowhound dinner at a Nepalese-Indian restaurant. The menu had a small Nepalese selection and a large generic 'Punjabi hotel' selection. One of the diners at our table was inquiring and the owner insisted that ALL of the foods on the menu were Nepali. My co-diner asked which ones were specifically Nepali and the owner said "Butter chicken, tandoori chicken, all are eaten in Nepal." I just sat quietly. I have no doubt that butter chicken and tandoori chicken have become popular in Nepal with some people, especially in major tourist centers like Kathmandu and Pokhara. I suppose one could say they have become Nepali in the sense that this pan-Indian food based on 'Punjabi hotel' cuisine is found in metropolitan areas in PK, BD, widely across India, and even in Nepal (and perhaps Bhutan!?!) and made by local people so it belongs there even though it is very modern and not indigenous. But I do agree that this culinary shift makes traditional food suffer since it can supplant it.
"To give just one example, a common saying in Bangala, for "the same old same old" is " the same banana flower stalk, dal vadis, and Moringa greens, and Moringa greens, dal vadis, and banana flower stalk" implying repetiveness. " eTa kaemon bola hobe? How would one say that phrase?


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Small Talk — Hans-Georg Rauch
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(More Gatsby comics by Kate Beaton at her site Hark, a vagrant).
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I just read the first few chapters of The President in Her Towers, Tom Whalen's satire of academia—good stuff: short, punchy chapters that illustrate the reality of academia in all its paranoid surreality. Here's publisher Ellipsis Press's blurb:
Through the corridors of the university's Humanities and Sciences Towers, rumors are swirling about the President: her bizarre decrees, her midnight meetings, her strange projects (the Head-in-Progress, the Activated Eye, the Gestation Chamber). The President's dedicated personal assistant, Thomas (a.k.a. Herr Abjectus), is charged with investigating and reporting on these and other matters, but it won't be easy—especially since the President has disappeared. And now there is a new rumor: that she has been marked for assassination
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Late capitalism. Gynophobia.
None of the above.
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Have the actual swat teams changed at all?
ZombieMod takes a unique approach on the Zombie Apocalypse by putting it in the perspective of a military commander, not a survivor. Since it is 2 years after the first infections, resistance on the east coast is organized, resulting in battles rather than small groups fighting for survival.
Have the actual swat teams changed at all?
What exactly does ARV stand for? Also, I just noticed the "U-HELL" truck, you are my hero.
Armored Response Vehicle
:c Sometimes i think those are screenshots from Modern Combat! xD ^-^
think zombie mod will be a hell of a lot better me thinks :3 modern combat is amazing but theres something about this mod that stands out
You mean the zombies?
Damn this looks fun i can't wait for it too come out :D
Out of 100%,how far would you say the game is finished?
Coming in late game as a doctrinal call in for the Civil Empowerment doctrine, the SWAT ARV is similar in function to a HMMWV but with added protection. The ARV carries a .50 caliber machine gun mounted on a CROWS system, and can carry up to 8 passengers in the rear.


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