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Pain de campagne ("country bread" in French) is typically a large round loaf ("miche") made from a natural leavening similar to, but not as sour as, American sourdough. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.
Before the advent of roller milling, virtually all wheat was milled by stone grinding. In order to produce a lighter, less toothsome bread, the whole wheat flour was sifted or bolted using mesh or cloth. This resulted in a whiter flour that still retained some of the bran and germ. The addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. All the grain was harvested together, and as much as 10 percent of it would be rye. Rye flour ferments more quickly than wheat flour, and it imparts a distinctive flavor to traditional pains de campagne.
Today pain de campagne is still made in France, and is enjoying a growing appreciation in the United States and the UK. The doughs are allowed to ferment for several hours, allowing the natural bacteria and yeasts to grow, and are then rounded and placed in linen-lined baskets called "bannetons". After the dough has risen, it is dumped out of the basket and onto peel, and slid into the oven where it bakes at around 450 F (240 C) for about one hour.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
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“One of the greatest things about my female condition is that I can play the shark without actually having to be one. I love getting pieces of cheese or papaya from my humans when they are having breakfast at the table. They laugh at me when I stretch out my whole set of ivories (thank God I´m not an African elephant either, sistah Anna) to get my treat. And then Luciana kisses my nose and say I´m the cutest creature ever.
Acting one particular way while it´s obvious we have an opposite essence is a female thing. We´re subjective, metaphoric and mostly contradictory creatures. That´s part of our nature. And it´s so toothsome when a gentleman enjoys it!” Flô
“Uma das incríveis vantagens da minha condição feminina é o fato de que eu posso fingir ser um tubarão sem na verdade precisar ser um. Eu adoro receber pedacinhos de queijo ou de papaya dos meus humanos, enquanto eles tomam café-da-manhã sentados à mesa. Eles riem-se de mim quando eu descortino todo meu teclado dentário (graças aos deuses eu também não sou um elefante Africano, Anna) para receber meu petisco. Luciana então me beija o nariz e diz que eu sou a criatura mais linda do mundo.
Agir de uma determinada maneira enquanto é óbvio que nossa essência é diametralmente oposta é uma coisa feminina. Nós somos criaturas subjetivas, metafóricas e fundamentalmente contraditórias. Faz parte da nossa natureza. E é tão apetitoso quando um gentleman acha graça!” Flô
Advertising Agency: BBDO WEST San Francisco, USA
Creative Director: Jim Lesser
Art Director: Reece Hoverkamp
Copywriter: Jack Harding
Illustrator: Anthony Clarkson
Published: January 2008
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
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Food Reviews on:
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Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
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What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
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Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
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Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
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Thumbnail sized dense cookie/cake that was a little dry, too tight in its crumb and not springy nor buttery enough in taste. The added crunch from the peppercorns were interesting, but didn't really do much for my dining companion and I. I was grateful to have my cup of Mighty Leaf Tea to wash it down.
This long awaited return to c5 was bittersweet. On a late Saturday evening the dining room was less than half full, possibly due to the effects of a post-Winterlicious Toronto (welcomed time for regular diners to head back out, not only for ease of getting a reservation, but also not to be scooted out for the next seating or having to dine at non-dinner friendly hours) or because it was a rather brisk night to head out. Even though the dining room wasn't as busy, it was still filled with a boisterous crowd that filled its high ceilings with chatter and seemed understaffed with only 2 main servers (of which one catered to practically 70% of the tables present!). As my dining companion and I weren't in a rush for our meal, we took the slight delay in order taking as a hidden blessing, strategically negotiating the courses we were to order. My main reason for wanting to head out to c5 was because of the Stop for Food event hosted by Cross Town Kitchens (offering a locally focused prix fixe menus for $50 per person, with $10 being donated directly to The Stop). I've had the pleasure of bumping into Chef Ted Corrado at a couple of food centric fund raising events last year, and thought it was high time to "stop on by again" as he primed months ago (all comments aside, I'm quite impressed by Chef Corrado's donation of time and efforts in various community events like this). For this evening, Chef was present at it's start, but departed for the evening prior to our less than thrilling experiences with the mains.
On a positive note, I am happy to report that the portion sizes of the courses have increased exponentially when compared to prior experiences (personal and not), leaving me more than satisfied by the end of the evening. Quality of most ingredients (barring the venison) were well executed and treated with respect, things being crisp when they were supposed to be crisp, tender or toothsome, silky or thick when appropriate. However, not all flavours seemed to meld, with some preparations (wontons, feta cream, and most disappointing of all, the mediocre experience with the venison) or presentations (the crab custard) leaving a sour note on my tongue. Not all is lost, because c5 does finish off strong with a well executed dessert and cheese plate.
I can see c5 catering well for a business dinner, but would find it difficult to recommend it to couples as a must dine location. Perhaps a more consumer friendly option would be to head to the crystal for brunch or afternoon tea: more on that for a later date. ;P
Prior to heading to Ballarat for a couple of days’ free time, I did a bit of research online (on instagram mainly) to find some great foodie destinations that wouldn’t send me broke. Vegas and Rose on Humffray Street North did not disappoint.
After entering the tiny sunlit cafe and finding a quiet seat to consider the menu, I took in the eclectic mix of retro furnishings and displayed ephemera, bespoke leather accessories, and gorgeous eatables. The pumpkin soup (served in a vintage styled enamel pannikin) with generously buttered sourdough toast was very satisfying, and the tiny Vietnamese iced coffee I took for the road was utterly delicious.
Next time I’m going to save room for a toothsome piece of something sweet, like these glories on the counter. My rating: 5 stars.
This was my first time using the GX7’s in-camera ‘high key’ filter, which seemed perfect for the situation.
Panasonic Lumix GX7 with 20mm f1.7 lens and in-camera high key filter.
fried suckling pork, pork & beans, hen's egg, pickled beets ($13).
A kind gift from the kitchen.
As if we hadn't ordered enough (4 appetizers, 2 sides and two orders of the Pit Master Platter; dessert TBA), the kitchen was all but too kind to send a few more plates our way.
Aside: Totally unexpected and secretly something I was thrilled to see arrive at our table because I was eyeing the dish. However given our carnivorous main course, decided to forgo. But chef must have read our minds (or wanted us to suffer a coronary! Little did he know of the cardiovascular health both JY and I posses. And how JY and I first met - when I was doing my grad studies in Cardiovascular studies at the UofT!).
JY coined this substantial platter correctly: breakfast for dinner. Only it's a breakfast built for food aficionados building a pile of griddles thick bricks of buttered egg bread (brioche like) a crispy fried, fall-apart tender suckling pig roulade and perfect runny sunny side fried egg over a toothsome bed of saucy beans. If there was ever an English breakfast to swoon over, this would be it. Starch built with clean and flavourful fat, cut through with the dense sweet rods of pickled beets.
This would make a good dinner for one. as for a plate of the Raw Salad on the side a nice glass of wine and call it a night.
I just might do that one of these days (after teaching my Combat class. Ha!).
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
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Website: www.shivangisinha.com/
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Rich viscous braising jus coated each toothsome nugget of potato-flour gnocchi (I've decided I like fluffier choux or ricotta based gnocchi some time ago) but they weren't too dense nor tough. They were large enough to provide enough bite, but small enough not to overwhelm the senses with their starchy nature and still be able to pick up the full flavoured sauce. An all too generous pile of medium-lean tender forked pulled beef brisket (easily mistaken for pulled pork upon first glance except that it retained the great flavours of the obviously top notch ingredient/beef) was piled on those potato nuggets. Even though this was a tasty dish, I was left longing for something a little more - perhaps it was that saliva-inducing sniff of truffle oil on the suckling pig & boudin noir tart, but I was hoping for something more aromatic, headier or deeper in body (if it was possible) than this medium rich course even after topping it with the accompanying Parmesan. For the portion size, the generous amount of quality beef brisket and the decently done gnocchi, this was a good value, I was glad that I shared this dish as halfway through I got a little tired of it.
This was the special course of the night (for each day of the week, Nota Bene has one rotating course). I decided to order this instead of the Rabbit Papardelle Pasta (which has gotten great comments from B and SK) at the last moment.
Spaghetti Squash, Chestnut Tourtière
Rapini, huckleberry and juniper jus.
Love game. Love venison. When I look at a menu, the first thing my eyes gravitate to is the mains. The first thing that catches my eye is meat. And if there's game, then there's no turning back. My mind is made up. I must have it (or all of it if there happens to be more than one game item).
So it pleased me to no ends when our next course was venison.
This platter was like my dream come true.
The dish was warm and sweet and reminded me of spice cake. Loved the "zong" (crisp, toothsome) textures. Disclosure: we had some surprises on this dish that contributed to the lovely flavours and textures: wild venison liver, confit heart (in duck fat!).
There was also a chestnut tourtière. Chestnuts (one of my favourite things, period) and tourtière (is there anything more delicious than a well made tourtière?? Seriously. I'm asking because I can't think of it).
So good. So happy.
Wine pairing: Stratus Cabernet Franc, Niagara-On-The-Lake Ontario 2007
potato gnocchi | forest mushroom | lobster emulsion
My favourite course of the overall excellent meal.
On paper the combination of lobster, gnocchi and mushrooms sound run of the mill, almost pedestrian (if you normally encounter things like lobster, gnocchi and premium mushrooms on the plate or on menus. Note: I'm not complaining, it's just that I've see too many... although tasty, the novelty grew dim very quickly). Although I do have to admit, the addition of mushrooms did pique my mushroom-loving heart's interest. However, what arrived was nothing short of sensational.
Another one of executive chef Damon Campbell's signature courses (the other, the caviar donut). Here a ladleful of briny sweet, just cooked lobster meat sat on top of the most delicious, toothsome, al dente but tender "gnocchi" I've encountered to date. They were almost like tiny pasta nuggets; diamond-cut to create golden nubs of deliciousness. I loved the texture - which was matched by equally delicious and toothsome chanterelles and other good stuff. Then there was the loose and lobster-sweet froth floating on top of the course that was so lovely and packed full of flavour that it reminded me of a dairy-less bisque.
This was spot on delicious. I wanted another bowl. I'm dreaming of another bowl.
A must.
Kombu katsuobushi dashi with sole and vegetables.
Dashi is a classification of stock basic to Japanese cooking. There are several types, seaweed, sardine, mushroom, etc.
Kombu is a large flat dried seaweed.
Bonito usually refers to shipjack tuna, katsuo in Japanese
Katsuobushi is flaked dried bonito. It's sort of like instant fish broth or a kind of fish tea. It can be used otherwise too, as a savory flavor topping, for instance.
Thus kombu katsuobushi dashi is seaweed and tuna flavored broth. This is dashi with sole, vegetables, and egg noodles. Plus the usual suspects, to round out its Asian cred, a dash of the three-crab type fermented fish sauce, a few glugs of mirin, and a drizzle of toasted sesame oil. This time I added something different by way of experimentation, one tablespoon coconut oil, which is a solid like lard. I would have added saki if I had it, and chile flakes wouldn't have hurt.
But even Japanese rarely do authentic kombu katsuobushi dashi anymore due to the ubiquity of powdered, granular, and liquid substitutes. They're just like us when it comes to convenience foods, possibly worse. I've tried them, those substitutes, like bullion cubes, they're gross. In fact, I have some substitute dashi here and with no intention of ever using them I might as well toss them out creating space for stuff I actually would use like tamarind paste.
The white streaks on the dried kombu is concentrated salt and minerals. It's wiped off with a clean damp towel before starting. Kombu is soaked in water for ten minutes while slowly bringing the water to a boil. Just before the water boils, remove the kombu seaweed and dump in the katsuobushi flakes. Only allow it to boil for fifteen or so seconds then remove from the heat and allow to soak until the flakes sink or until the flakes are sufficiently steeped to bring the flavor to the desired point. Strain the flakes from the liquid. Ta daaaaaaa. Fish broth. I mean, kombu katsuobushi dashi. The kombu seaweed can be sliced and returned to the broth if you want. It's a little toothsome but its taste is not unappealing. It tastes like -- how do I put this? -- cooked chlorophyl and ocean. Mmmmm, ocean.
Photo #5 of 5
Photo for post to Blogger blogspot, Things wot I Made Then Ate
This excerpt from a book published in 1900 is a product of its times, lacking a balanced historical perspective.
From Then and Now; or, Thirty-Six Years in the Rockies by Robert Vaughn, 1900, pp. 305-328 [public domain] :
GEN. GEORGE A. CUSTER, U. S. A.
The Hero of Little Big Horn
It is plain that Custer laid his plans to win the fight, and at once. From the position in which the dead were found it is also clear that, having found themselves entirely outnumbered and beyond the reach of help, they took position as best they could in a sort of triangle on the rough, hot hill side, and there died in battle. Custer’s brother, Colonel Tom Custer, held one corner of the triangle, and down nearest the river his brother-in-law, Calhoun, another, while the general held the higher ground, so as to see and direct the battle to the end. The men fell almost in line. The officers, Calhoun and Crittenden, fell in their places, as if on parade.
Two years afterwards Robert E. Strahorne, a particular friend of mine, who was all through the campaign with General Crook, sent me the following statement in regard to this Indian war:
“I was, during the trying days of 1876–77, the representative of an Eastern journal and attached to the expeditions which Brigadier General George Crook led against the hostile Sioux and Cheyennes, then commanded by Crazy Horse, Sitting Bull, Dull Knife and Little Wolf.
“In this campaign we were obliged to go without clothing or bedding, save such as we carried on our backs, and without food, except the scantiest allowance possible of bacon and coffee. In this one point, Crook is without a rival in the regular army; he subjects himself to just the same discomfort and hardships as his men have to endure and cuts loose from his wagon train for weeks and months at a time. His wagons are never allowed to become receptacles of luxuries and toothsome delicacies for himself and officers; they carry only grain, ammunition and the necessary articles of daily food.
“At the engagement on the Rosebud, Montana, June 17, 1876, Crazy Horse and Sitting Bull ‘bounced’ Crook with a force of painted and feathered red devils numbering well up307 in the thousands. Poor Custer met his fate at the hands of these same warriors only a week later. Crook’s forces were not much, if any, superior to Custer’s whole command, but he was fortunate in keeping them undivided. He withstood the attack with great skill and courage, although for a while things certainly looked very blue. On this day, a little company of Montana miners, who had been out in the Black Hills prospecting and had joined Crook while on their way back to Montana, did splendid work with their Sharp’s sporting rifles. Crook and Terry, those grand soldiers, after poor Custer’s command had been wiped out, united their forces on the Yellowstone. How Terry then took for his share the task of cleaning out any hostiles to be found north of the Yellowstone, while Crook, like a bull-dog, hung to the trail which led to the south; how he followed it without bedding, without shelter, without food other than horse meat and berries found in captured villages, and in spite of the pitiless rain which beat down upon us (for I was one of those who camped on the trail), day after day, during the entire march from the mouth of Powder river to the Black Hills.
“I could write a book about our trials and tribulations on those marches, and sometime in the future the half-formed fancy of the present moment may take shape. One thing I wish to impress upon the minds of present and future Montanians, and that is the fact that the campaigns of General Crook and brother officers and men in 1876 and 1877 had the positive result of opening to their permanent occupation and use those vast and beautiful regions drained by the Yellowstone, Big Horn, Rosebud, Tongue, Powder, Musselshell and Judith rivers—regions which up that time had swarmed with the most powerful, vindictive and treacherous tribes of savages America has produced. I went into those campaigns knowing little of the regular army, and indeed somewhat308 prejudiced against it; I came out satisfied that the mass of its officers and men, the ‘youngsters’ especially, were brave, intelligent, patriotic, ambitious and courteous—men of whom any country should be proud.
“Closing this reminiscence of an arduous season of toil and danger, I am glad to say that among the lieutenants with whom I faced the red foe, and for whom I formed a great attachment, was the witty, bright and brave Schwatka, whose successes as an Arctic explorer have since made him world famous; Bourke, who besides being an officer of exceptional gallantry and good judgment, has devoted himself, with great patience, to the collection of memoranda upon the manners and customs of the aborigines; Carpenter, noted as an entomologist, and dozens of other officers—Eagan, Charles King, Schuyler, Allison, Chase, Lemley, McKinney (since killed), Delaney, Randall, Sibley, Nickerson, Henry, as brave and intelligent as any men can be—in the army or out of it.
“As Sherman’s army had an important element following and surrounding it—‘the bummers’—so this hard-worked force that Crook commanded had attached to it a force of correspondents whom I compare, and in all kindness, to the ‘bummers’ whom Sherman led to the sea. They were an exceptionally fine lot of men. There was Jack Finerty of the Chicago Times. I have always had a notion that he stepped out from some place in Lever’s novels; he was brave to rashness, and devoted to the interests of his great journal. Joe Wason, of the Alta California and the New York Tribune, always on the skirmish line after ‘pints.’ His red head shone like the danger signal of a freight train, but in spite of his red head he was one of the best fellows I ever knew. T. C. MacMillan of the Chicago Inter Ocean, and J. J. Roche of the New York Herald, both physically weak, but intellectually strong, and so on through the list. Readers of the Boston309 Advertiser, New York Herald and Tribune, Alta California, Philadelphia Press, Washington Star, Denver News, Omaha Republican and Herald, Cheyenne Sun, and other papers represented at various times during that campaign of seventeen months’ duration, never imagined while they were reading our letters at their comfortable breakfast table, and growling at the dashed correspondents because they ‘didn’t make ’em more full,’ that the ‘dashed correspondent,’ dressed in rags, soaked through with rain, and almost crazed with want of food and rest, was writing his letters on a cottonwood chip or a piece of flat stone, and often at the risk of his life from a stray bullet.”
There is now in this state one witness of the Custer battles, who is perhaps the only one living. He is William Jackson, an intelligent and well educated half-breed, who now lives at the Blackfeet reservation sixty-five miles from here.
After a long life as government scout, he has turned his attention to farming and cattle raising, and in this pursuit he has been quite successful. He was in this city a few days ago on his way from Helena, where he had been as a witness in a trial which was held in the United States court. A correspondent of the Anaconda Standard, at this place, had an important interview with Mr. Jackson, which is as follows. He says: “Mitch Bouille, William Cross and myself were acting as guides and scouts for the Custer-Terry expedition against the Sioux and Cheyennes who were under the leadership of the wily old Sitting Bull. The battle, as you know, took place on June 25, 1876. On the morning of that day the troopers had made an early start and we, the scouts, had gone ahead on a reconnoitering expedition. When we returned to report we met the command crossing the divide between the Rosebud and Little Big Horn rivers, General Custer rode at the head of his command, the Seventh Cavalry, and Captains311 French and Benteen and Major Reno were in command of other divisions.
“We had discovered the hostiles camped near the Little Big Horn and about seven miles straight ahead of the soldiers. We so reported to General Custer, and he, calling a halt, summoned the officers under him for a council. The troops were shut out from view on the part of the hostiles by a ridge of land, and it was at the base of this that the council of war was held. It lasted but a few minutes, and Custer’s desire for an immediate engagement carried the day. The soldiers were divided into three battalions. Major Reno with three companies and all of the scouts was to advance rapidly and from a commanding ridge make a charge upon the upper end of the Sioux camp, first gaining a patch of timber about six hundred yards from the enemy. In the meantime General Custer, with five companies, would deploy around the edge of the ridge where they were now halted and attack the lower end of the village and cut off all retreat on the part of the Sioux. Captain Benteen, with four companies, would take up a position on the east bank of the Little Big Horn, overlooking the village and protecting the pack train and baggage.
“As the officers left the council they quickly gave orders to the men, and in an instant all were busy inspecting and loading their pistols and carbines, filling their ammunition belts, tightening saddles and looking to every detail preparatory to the fight. Soon the bugle sounded, ‘Prepare to mount; mount, forward!’ Custer and his men went to the right, Reno to the left, toward the ford of the Little Big Horn. The horses went forward at a sharp trot, and in the moment of waiting on the bank of the stream I looked back and saw Custer with his five companies charging upon the village, Custer fully fifty yards in the lead. That was the last time I ever looked upon that heroic soldier alive or his gallant men. We312 were soon busy in making the ford, which was somewhat difficult, and then we advanced up the ridge, taking the position assigned us at the council. Up to that time there had been no incident of interest. The troops were dismounted and the horses left in the care of every fourth soldier. Everything was ready for the fight to begin and the wait was not long.
“The hostiles had discovered us at once and took the initiative by making a vicious charge up the hill. Their main body gained a vantage ground behind an elevation sufficient to protect them and just in front of our position. As they charged they drove in our skirmish line, which took a position just inside the timber. The fight was furious for a time, the Indians outnumbering Reno’s command at least ten to one. A second charge from the hostiles drove us still higher up the ridge, at least one mile further from the village, and it was in our retreat that we first heard the sounds of firing in the lower end of the village where Custer was engaged. It could not have been very heavy, as he met but few hostiles at the first of the engagement, but it was sufficient to draw the attention of the Indians away from us and turn it upon the unfortunates who were attacking them in the rear. This was between 3 and 4 o’clock in the afternoon and from that time the fighting in the lower end of the Indian camp was hot and heavy. The sound of firing increased steadily until it became a roar, and then it died gradually away until there was only the scattered reports of single shots. All this took place in the space of two hours, and when the June sun set behind the Little Big Horn mountains the Custer command had been entirely wiped out.
“Of course we did not know this at the time, but wondered how the fight had gone. Soon we suspected that something was wrong, for the Indians again turned their attention to313 Reno, and from that time there was no opportunity to think of anything save what we saw going on about us, and in which we were vitally interested, for the onslaughts of the painted warriors became desperate. Inflamed by their success in killing the Custer command, they now determined to sweep away the rest of their enemies, and time and again they charged up the hill to capture Reno. Only the strength of our position prevented our meeting a fate like that of Custer, and it was after dark before the hostiles gave up their attempt to dislodge and slaughter us. My personal interest in the fray was strong. I had been in the skirmish line, and when we were driven back by the hostiles we retreated slowly, protecting the withdrawal of the main body of Reno’s command. In doing this fourteen of us were cut off from the command and had to take to the brush and hide. Before we could conceal ourselves ten of the fourteen had been killed, leaving only Lieutenant Deridio, F. F. Gerard, Tom O’Neal and myself.
“Fortunately we were not discovered, and at midnight, after all danger of the enemy was past, we slipped from our covert and made ready to join our command. We stripped the blankets from the bodies of dead Indians, which were plentifully strewn through the timber, and wrapping these about us we filed Indian fashion up the bank of the stream. We did not know just where Reno was camped and our first desire was to get outside of the ‘dead circle,’ or picket line, of the Sioux. We advanced cautiously and making as little noise as possible, but in spite of that we suddenly ran into a body of fifteen Sioux pickets. To hesitate was to be suspected, and suspicion on their part just then meant death to us. We advanced steadily and without exhibiting surprise. We had partly passed the party when one of them demanded who we were. I could speak Sioux as well as my own tongue, and without delay replied ‘Us.’
314 “‘Where are you going?’ was the next question, and my answer to this was, ‘for our horses.’ This satisfied the interrogators, and we had escaped the first danger.
“We had succeeded in crossing the stream and following the trail along the bank, faint in the dim moonlight, when we came to an opening in the dense cottonwoods, and there we ran into a camp of several hundred Indians. Gerard immediately took them to be our men and belonging to Reno’s command. He shouted: ‘Don’t shoot, boys; we are friends.’ The startled Indians cried out: ‘Lay non; wa-see-cha ah-he-pe ah-lo!’ (It is the enemy; the evil bad snows are upon us!) At this I dropped my blanket and ran, getting into the brush and away from the trail. Some one followed me closely, and I made up my mind that if he ever caught me there would be a fight to death between us. I could actually feel the knive thrust between my ribs in my highly excited imagination, and when I reached the river bank I turned to face my pursuer. Then I found that it was none other than Gerard, who had chosen the same path as myself. We waited a minute or two and listened. Then we heard four shots, and we were sure that our companions were lost.
“We waited no longer but plunged into the stream and gained the opposite bank, following it as far as we dared. Dawn was breaking and through the day we lay hidden in the willows, watching the battle which followed between the Indians and Reno’s command. As the sun arose we could see the Indians circling about the camp and occupying every adjacent hill. A scattering fire was maintained until 9 o’clock, when the Indians made a savage assault upon the east side of Reno’s position. The soldiers appeared to be very cool and poured in a murderous fire, which forced the hostiles to fall back with heavy loss. An hour later they made a second desperate charge, and so fierce was this that they actually315 fought with the soldiers over the breastworks, hand to hand. But again the discipline of the soldiers was more than a match for the fanatical frenzy of the Sioux, and they were driven back the second time. The soldiers had lost but few in this conflict, while their savage foes were strewn all over the side of the hill. From that time until noon there was only firing at long range. Then came a third charge, easily repulsed. From that time until 4 o’clock in the afternoon each side rested on its arms. About that hour, sheltered by a hill and not more than one thousand yards distant from the soldiers, the Indians held a council of war. In a few minutes there were evidences of departure in the Indian village, and it was then that the strength of the foe appeared. They could be seen by the thousand, scurrying about through the camp, taking down the lodges, loading the ponies with packs and with travois, and when the baggage train was finally completed, hurrying off to the north under a strong escort of warriors, making for the Big Horn mountains. At sunset all of them had disappeared and we dared venture out from our hiding place.
“Approaching Reno’s position cautiously, for fear of being shot by the sentinels in the darkness, we were fortunate in getting inside the lines in time to meet Major Reno himself with members of his staff. To them I related what we had seen and heard, including the story of the loss of our companions, but before I had finished a challenge was heard, and into the camp came an orderly with Deridio and O’Neal. We were overjoyed, but there was little time for congratulations. Mounted on the best horse remaining in the command—for the long range fighting had killed many of those in the troop—I was sent with dispatches to Generals Custer and Terry.
“Three miles down the Little Big Horn I came upon the battlefield and it was a most grievious sight. Scattered or heaped up on the plain were the bodies of 237 men, every316 one save that of Custer mutilated in the most horrible manner known to the Indian mind. Not one had a vestage of clothing upon it; all had been stripped off and carried away by the exulting fiends. In Custer’s body there were the marks of two bullet wounds, and undoubtedly I was the first man to look upon the terrible sight. It was too much for me and I turned and rode swiftly away down the river, shortly afterward meeting General Terry and his soldiers. To him I gave my dispatches and was immediately sent back to Major Reno with instructions to bury the dead. This was completed about 1 o’clock in the afternoon of the 27th. The wounded in Reno’s command were taken to the mouth of the Big Horn river, and thence conveyed down the Yellowstone on the steamer Far West to Bismarck. The next day we gathered up large quantities of pemmican and other provisions and camp utensils left by the Sioux in their hurried flight, and burned them. Although I was but a youth when this occurred, it made an impression upon my mind that I shall never forget, and the details of those horrible two or three days are as fresh now as they were at the time of occurrence. Five years ago I went over ‘The Custer Battlefield,’ where the soldiers are buried, with Mrs. Eustis, whose son Jack, then a recent graduate from West Point, had been one of the victims under Custer. She had cherished a hope of recovering his bones, but although we had with us a number of Sioux and Cheyennes who had taken part in the fight, and each tried his best to recall all of the fearful scene, we were unable to help her, and she was obliged to return to her Eastern home with frustrated hopes. The incident, however, called up in mind all of the gruesome details of the battlefield as I saw it on that memorable morning, and I shall never care to repeat the experience.”
General Terry, in his official report dated Camp on Little Big Horn, June 27, 1876, noticed the military movement in317 the direction where Custer and his men had fallen, and submitted for the information of the war department the following important explanation:
“At the mouth of the Rosebud I informed General Custer that I should take the supply steamer Far West up the Yellowstone to ferry General Gibbon’s column over the river; that I should personally accompany that column, and that it would in all probability reach the mouth of the Little Big Horn, on the 26th inst. The steamer reached General Gibbon’s troops, near the mouth of the Big Horn, early on the 24th, and at 4 o’clock in the afternoon all his men and animals were across the Yellowstone. At 5 o’clock the column, consisting of five companies of the Seventh Infantry, four companies of the Seventh Cavalry, and a battery of three gatling guns, marched out to and across Tullock’s creek, starting soon after 5 o’clock on the morning of the 25th. The infantry made a march of twenty-two miles over the most difficult country I have ever seen. In order that scouts might be sent into the valley of the Little Big Horn, the cavalry with the battery was then pushed on thirteen or fourteen miles further, reaching camp at midnight. The scouts were sent out at 4:30 on the morning of the 26th. The scouts discovered three Indians, who were at first supposed to be Sioux, but when overtaken they proved to be Crows, who had been with General Custer. They brought the first intelligence of the battle. Their story was not credited. It was supposed that some fighting, perhaps severe fighting, had taken place, but it was not believed that disaster could have overtaken so large a force as twelve companies of cavalry. The infantry, which had broken camp very early, soon came up and the whole column entered and moved up the valley of the Little Big Horn. During the afternoon efforts were made to send scouts to what was supposed to be General Custer’s position, and to318 obtain information of the condition of affairs, but those who were sent out were driven back by parties of Indians, who, in increasing numbers, were seen hovering on General Gibbon’s front. At twenty minutes before 9 o’clock in the evening the infantry had marched between twenty-five and thirty miles; the men were very weary and daylight was falling; the column was, therefore, halted for the night at a point about eleven miles in a straight line above the mouth of the stream. Next morning the movement was resumed, and after a march of nine miles Major Reno’s intrenched position was reached. The withdrawal of the Indians from around Reno’s command, and from the valley, was undoubtedly caused by the appearance of General Gibbon’s troops. Major Reno and Captain Benteen, both of whom are officers of great experience, accustomed to see large masses of mounted men, estimated the number of Indians engaged at not less than twenty-five hundred. Other officers think that the number was greater than this. The village in the valley was about three miles in length and about a mile in width. Besides the lodges proper, a great number of temporary brushwood shelters were found in it, indicating that many men, besides its proper inhabitants, had gathered together there.”
William Sellow, who now lives in Teton county, Montana, also one of the scouts who served under General Custer, contributes the following to the Dupuyer Acantha, July 15, 1899:
“Quite often, especially of recent years, I have seen articles in papers and magazines relating to the actions and motives of General Custer that led up to the massacre of his historic band. Most of these do grievious wrong to the bravest and best officer the United States government ever sent out to fight Indians on the frontier. Books, too, go so far as to call him a suicide and murderer for going at the head of his men into the battle of Little Big Horn on June 25, 1876.
319 “At that time I was in Custer’s employ as a civilian scout, and had known him for a long time. I knew his ways of attacking Indians, and knew his unbounded confidence in his men. I had known him to win Indian fights against greater odds than his last one. For instance, at Wichita, he routed them with a force that numbered ten to one. Had he, in his last fight been supported as he could and should have been, he would have won the day, and then the Sitting Bull war would have ended and not have lasted until it cost much money and many lives. Not until the buffalo were killed and other game became scarce were the Indians satisfied to accept government rations and spend their honeymoon at home. An Indian’s heart is never good until he is hungry and cold.
“Custer has been accused by would-be historians of going contrary to orders in his last campaign, and to refute these charges I write to follow him as far, or farther, than anyone else is truthfully capable of doing. That he did not go contrary to orders in his last movements the captain acting as General Terry’s adjutant at the time, if he is alive, will gladly, doubtless, testify. Unfortunately, I have forgotten his name. He will remember the greater part of the orders.
“After we, the scouts, delivered to Custer his last orders, I know he had no opportunity to receive any more, and as I recount the events as nearly as I can remember them at this length of time, it will be seen that I am correct.
“General Terry started myself and another scout to overtake and join Custer. After leaving the supply train and headquarters on about June 22, 1876, we reached the camp that night and delivered our message. The reader will see that in those stirring times when a scout was given a message it was in duplicate, one for the perusal of the scout and one for the receiver. These precautions were taken for fear one or both might be lost en route. In the first case the open one could be delivered, and in the second the scout might deliver320 the message from memory. I have yet in my possession the extra copy of this message, but unfortunately, it is so old and pocket-worn as to be only partially decipherable. From this, aided by memory, I give the message:
“‘To Lieutenant Colonel Custer, Seventh United States Cavalry:
“‘The brigadier general commanding desires that you proceed up the Rosebud in pursuit of the Indians, whose trail was discovered by Major Reno’s scouts a few days ago. Of course, it is impossible for me to give definite instructions with regard to this movement, and were it not impossible to do so, the department commander places too much confidence in your zeal, energy and ability to wish to impose upon you orders that would conflict with your own judgment and which might hamper your actions when nearly in contact with the enemy. I will, however, indicate to you his ideas of what your movements should be and he desires you to conform to them unless your own judgment should give you sufficient reasons for departing from them. He thinks you should proceed up the Rosebud until you ascertain definitely the direction in which the trail above spoken of leads. Should it be found that it turns toward the Little Big Horn he thinks you should still proceed southward as far as the headwaters of Tongue river and then toward the Rosebud and the Little Big Horn, keeping scouts out constantly to your left, so as to prevent the possibility of the escape of the Indians to the south or southeast by passing around your left flank. The column of Colonel Gibbons is now in motion for the mouth of the Big Horn. As soon as it reaches that point it will cross the Yellowstone and move up as far at least as the forks of the Big Horn and the Little Big Horn. Of course, its future will be controlled by circumstances as they exist. But it is hoped that the Indians, if upon the Little Big Horn, may be so nearly enclosed by the two columns that their escape will be impossible.
321 “‘The department commander desires that, on your way up the Rosebud, you should have your scouts thoroughly examine the upper part of Tullock’s fork, and that you should endeavor to send scouts through to Colonel Gibbon’s command with the result of your examination. The lower part of this will be examined by Colonel Gibbon’s scouts.
“‘The supply steamer will be pushed up the Big Horn as far as the forks of the Big and Little Big Horn, if the river is found navigable that far.
“‘The department commander, who will accompany the column of Colonel Gibbons, desires you to report to him there no later than the expiration of the time for which your troops are rationed, unless in the meantime you receive further orders.’
“After sleeping about two hours that same night we got fresh horses and Custer started us with instructions to go to the east of Tullock’s fork and to follow it down to its mouth at Tullock’s creek and to keep a sharp lookout for any signs of Indians, and to report to him again that night if possible. This we did, seeing nothing but the trail of a small war party going toward the Big Horn.
“We had been rolled up in our blankets but a few hours when Charlie Reynolds and a half-breed Sioux scout, Bill Cross, came in with a report which caused Custer to send for us again. After getting fresh horses we were given a dispatch to carry to Colonel Gibbon’s command. We reached the river, which we crossed by the aid of our horses’ tails with our clothes tied so as to keep them as dry as possible. We reached the command that day. The next morning I was sent back to the supply train, which was still at Powder river, and my companion was sent to join Benteen’s command. He was with the latter during his engagement with the Indians, and he gives Colonel322 Benteen great credit for bravery. The colonel, he says, when the men behind the breastworks ran short of ammunition, with his own hands carried it and threw it over to them, being all the time exposed to the deadly fire of the enemy.
“In twenty-four hours I reached the supply train and was afforded another opportunity to fill up and get some sleep. On the 26th we met a Sioux scout, Bloody Knife, coming in badly scared and he seemed to think that Custer had been killed, although he had not seen him. Another scout, George Mulligan, and myself had been sent out to find Custer.
“We had not gone far when we met Bill Cross and eight Ree Indian scouts. They had a few Sioux ponies which they said they had captured. They told us that Custer and his command were killed, but they did not seem to know much about it. They could not tell us just where the fight took place, hence we took little stock in their story. We learned afterward, however, that when Custer made the charge they gathered up the Sioux horses that had strayed out on the hills, and pulled out for a more healthy climate. Scout Reynolds had the same privilege, but chose to go into the battle, and was afterward found in the same deadly circle with General Custer with many empty shells around them as evidence of a desperate fight.
“Reynolds well knew of Custer’s ability to deal with the Indians against fearful odds, for he had previously fought with him. He also knew the odds he had to face that day, as we spoke of it when we last met and he proved by his actions that he could not have been aware of any wrong-doing on the part of the general when he, of his own free will, followed him that day.
“After leaving Cross and the Ree scouts we met Curley, the Crow Indian scout, who was with Custer at the beginning of the fight. That pock-marked villain and liar, Rain-in-the-Face,323 says Curley is a liar, that he was not there, but I know for a fact that Rain-in-the-Face had never met Curley, nor to the best of my knowledge has he ever seen him since. I have heard Rain talk and he will never get into the happy hunting grounds if veracity is to be his passport.
“When we met Curley he was so badly scared that I doubt if he would have known himself. He had a Sioux medicine or war pony in full paint and feathers, a Sioux blanket and part of a war bonnet that he wore in his escape, and which he got from a dead Sioux medicine man who was killed near him in the first attack. The blanket had some blood on it. His own horse was killed and he appropriated the medicine man’s property, and instead of trying to run the gauntlet he moved along with the enemy, trusting to his disguise to deceive them. When he saw an opportunity he dropped out of his bad company and escaped. When I last saw him with Custer he had his Crow clothes on and had his own pony, and he had no other chance to get the outfit. Had he been a white man he would not have had any chance of escape even with that rig. He does not claim to have tried to fight, but only to escape, and his first account of the affair is no doubt the correct one, as anyone acquainted with the Indians and their mode of fighting will admit its feasibility.
“I understand that there was an ex-soldier at the World’s Fair in Chicago, who posed as a soldier in the Seventh cavalry, who escaped from the fatal field. He was an impostor, for none but Curley left the ground alive. He may have dreamed it and believes in dreams.
“When the Seventh cavalry rode away from Fort Lincoln with the White Horse company, the band belonging to it played one of Custer’s favorites, ‘The Girl I Left Behind Me.’ Ever after that, when I heard the familiar tune on the plains, my mind was carried back to the parting scene at the fort,325 and in the foreground of memory’s picture stands, with tear-dimmed eyes, a sad, brave woman. Well might her heart nigh break, for she knew, as no one else did, that her brave husband was going on an expedition fraught with untold, hidden dangers, and not upon a summer outing.
“Crazy Horse and Goose, each with a band of Cheyennes, fought against Custer. In fact, the former was looked upon as the head war chief, Sitting Bull being more of a medicine man and prophet. The prevalent belief is that Sitting Bull was the worst Indian and head war chief. This is a mistake. There were several worse than he and more treacherous, but as most of them are dead and good Indians, I will not take the trouble to name them or to recount their good (?) deeds. Gall was the head man among those who fought Reno and Benteen, and would have got away with them only for the personal bravery of the latter.
“When General Terry left the field and General Miles took command all Terry’s and Custer’s scouts who were alive went to work for the new commander, except George Mulligan and Jimmy-from-Cork. But there were only five of us left—Bob and Bill Jackson, Vick Smith, Cody and myself. However, Miles re-enforced us with several others.
“Scout Billy Jackson was with Custer on the morning of the 25th, but left before the engagement to join Reno, and knew nothing of the terrible conflict until the next day. On the 27th they came to the battlefield, and Jackson, with four other scouts, identified the remains of General Custer and Scout Reynolds. His report of the battlefield may be vouched for, as he was ever known as a brave, cool, clear-headed and truthful scout, whom General Miles said he could always depend upon. He, too, maintains that Custer did not go contrary to orders.”
327 Custer had divided his force into three parts. Benteen had orders to sweep everything before him to the left, and Reno was to drive right at the enemy. But it seems that neither he nor any other officer who was in this campaign had an idea that the Indian forces were as strong as they proved to be. There were at least eight Indian warriors to one soldier; neither did he know that they were so well supplied with arms and ammunition. Here is where Custer was deceived, or likely he would have kept his men together and won the battle.
On the arrival of General Gibbon the dead were buried and the wounded men of Reno’s and Benteen’s commands were given attention. After Gibbon and his men returned to Fort Shaw, I had an interview with the general and with many of the soldiers who were on the battlefield and assisted in burying the dead. They said that all the men, except Custer, were horribly mutilated and divested of all their clothing.
Again we return to Sitting Bull. Soon after the death of Custer, Sheridan, who was at the head of the war department, called out troops and fought him the balance of the season almost continuously, but the great chief always avoided open battle. In October General Miles drove him across the Missouri river, killing some Indians, capturing two thousand men, women and children, and destroying many of their supplies. The warriors who remained were scattered and discouraged; skulked back into the mountains, while Sitting Bull, with his followers crossed the line into the British possessions. In the meantime Generals Crook and Terry fought and defeated Chief Crazy Horse on the Rosebud towards the close of the year.
To give an idea of the vastness of the country where the hostile Indians had established their camps, I will give the approximate area, which was 125 by 200 miles, or 25,000 square miles. The Yellowstone river is about 350 miles long,328 200 of which was included in this area. The length of Powder river is 150 miles; the Tongue river the same, the Rosebud 125, the Big Horn about of similar length. With all of the tributaries of these rivers, and with the hills and mountain passes, the Indians were familiar; in this respect they had the advantage over the military. To go into details of those campaigns, extending over this great territory—the fearful severity—the long marching for months at a time through an untrodden wilderness, and sometimes a scarcity of food, clothing and bedding—the many battles that were fought, to which I have made no reference; burying the dead and taking care of the wounded—to tell all this would make a book in itself. But one thing I will insert here: That monument in Custer county, which marks the graves of those who have given their lives for this mountain land, and are peacefully sleeping at the base of it, will be kept erect by the Montanians as long as those everlasting peaks which overlook this sacred spot from the mountain tops near by shall remain.
Robert Vaughn.
July 24, 1899.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
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fresh lentils/roasted almonds/raisin chutney/cauliflower puree
The beautiful caramelized cap of the meaty sweet sea scallop was an excellent contrast to an almost liquid (very clean, light in flavour) cauliflower puree and an al dente bed of fresh sauteed lentils (I really enjoy the toothsome texture of fresh lentils). Chopped roasted almonds added more depth and crunch to the dainty plate, and a tart chutney of giant raisins brightens the plate up with bursts of sweet vinegar flavours. This was a lovely combination of great elements.
Again this was paired with the Trimbach.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
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It's rainy today. Thought I would *try* some HDR ideas.
If anybody can point me in the right direction it would be much appreciated.
Can't figure out how to make it work.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
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Food Reviews on:
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"From the Alps to the empire of the Aztecs, from Mongolia to Madagascar, Professor Doctor Penelope Tibeaux-Tinker Toothsome learned new and fascinating methods of infusing chocolate into the most extraordinary recipes, making friends and receiving honors everywhere she went. Upon returning home to London, Penelope determined that she would share her love and knowledge of chocolate with the world. She set about building The Toothsome Chocolate Emporium & Savory Feast Kitchen™, an enchanting 19th century themed, Steampunk inspired dining establishment with a façade of towering smokestacks and an interior adorned with intriguing gadgets and gizmos." -Universal Orlando Resort
Credit: VISIT FLORIDA
BALLOTINE OF ANJOU PIGEON
Black pudding “made to order”, pickling brine and spiced juices
The first thing I tried on the plate was the thick brushstroke of blood pudding. The texture was neither grainy nor heavy, it was rich, but didn't have that sanguine flavour I'd normally associate with blood (it was more like pureed liver with a hint of blood). Painted on the plate were also heavy strokes of concentrated jus that imparted a strong salty nuance to the rare (blue!!) cooked pigeon. The Anjou pigeon meat itself was melt-in-the-mouth tender and hearty – its leg formed into a drumlette giving some height to the otherwise flat dish – and its tissue contrasted by the sweet and toothsome baby turnips, and shallot decorating its sides. Any heaviness of the course was cut through by the tart flavours of the foamed pickling brine (it was a familiar vinegar base, but I couldn't pin point exactly what the sweet notes were) which lighted the dish. The crisp fried "Chinese cracker" aka crispy wonton strip chip (almost like the fried curlers available at dim sum lunches) retained its incredible crunch, and provided a much appreciated starch component against the protein (and intensely red) centric dish.
Pretty well executed, and a course that had me wondering how wonderful the a la carte menu would be!
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
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Hot news, presumably - suddenly, it seemed every rabbit in the field perked up, listening and watching. Happily, not the result of a toothsome interloper. Keen to show off their modeling prowess? =:)
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
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sweet pea & arugula pesto, radicchio, olive oil ($18)
A recommended main that our server suggested was a restaurant signature; HL ordered this. The bite I had featured al dente grains swimming in a fragrant pool of sweet pea-arugula pesto that was almost green goddess like in appearance, with threads of just wilted radicchio swimming through. Sweet toothsome spot prawns laid hidden in the creamy concotion while a fairy dusting of shaved parmesan(?) blanketed the top of the mound. Very much like a walk by a spring pond, but tastier. While I'm not an avid admirer of risottos (I find them merely ok), I will confess that I was attracted to this dish (on paper) and found the dish pleasant (however I'm not converted in my middling opinion of the starchy course).
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
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Chewy toothsome granola bar made with oats, wheat germ, millet, and prune. This one is not healthy either but as a tasty treat, it ranks high up my list. It is sweetened with honey, brown sugar, and molasses. The most ususual part about this recipe is toasting the oats with butter before the bar was assembled.
Recipe adapted from Kim Boyce's Good To The Grain. Read more at Dessert By Candy.
It was a smelly day on a klong and scrumptious bananas hanging on the trees attracted my eyes to take this photo.
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
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menacing 9-foot alligator in West Pearl River
near Slidell, Louisiana on 29 July 2013
2013-07-29 GGP3162
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
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Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
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Website: www.shivangisinha.com/
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What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
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Food Reviews on:
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Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
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What excited me about SodaBottleOpenerWala when it opened in Gurgaon was trying out “Parsi/Irani/Mumbai street food” sitting so close to my office. When I got to know about it opening in Khan market which is quite close to my house, I was obviously thrilled. I was delighted to be a part of its launch. The interiors and decor transport you to the Irani restaurants of Mumbai—the walls, the pictures, the menu, the bakery corner, the furniture..everything was just so interesting- full marks on creativity. Everything seems to resemble the home and lifestyle of the quintessential Parsi from old Hindi movies. Personally I found the ambience much better than the Cyber hub outlet. Sitting in such an ambience amidst Parsi perennial delicacies that started flowing, I was having a wonderful time. I was just thinking of which dishes to try when Danesh Irani, a Parsi stand-up comedian from Mumbai walked in and took the audience by surprise. He narrated hilarious incidents about Parsis which made our evening even more enjoyable.
Coming to the food- authentic with great amount of detail paid to the manner in which it is served. We hungrily devoured Berry Pulao, Mutton dhansak, Vada pao to start with. Berries and fried cashews gleaming appealingly, it was a matter of seconds before we dug in. Mutton Dhansak was simple, yet toothsome, mutton cooked to perfection adding fantastic delight. We also tried Patra ni machchi- fish cooked with green chutney wrapped in banana leaves, Vengna no Patio- a tasty spicy brinjal preparation that I loved even though I am not a brinjal fan and Tamota Sali Par Eeda- baked us with Parsi tomatoes. And all of them were super attention-grabbing. The drinks were well made and interesting with the glass bottle presentation making it even more alluring.
Candies from the good old grandma days were a final end to our meal- kala khatta and boiled orange candy which induced strong childhood recalls, stockpiled on the shelf were lines of archetypal ‘martabaans‘ or bucolic Indian glass jars. We even had fresh home-baked style cookies- shrewberry biscuits and berry nankhatai which was full of crisp goodness.
Chef Anahita was sweet enough to take time out and come talk to us. The staff was polite and more than helpful to make us understand what the dish was.
Everything fell into comfort zone! And I would definitely fo there the next time to try out the rest of the stuff that I could accommodate in my overstuffed tummy.
XOXO
Shivangi
Review Credit: Malvika Sinha
LIKE ME ON Facebook: www.facebook.com/shivangireviews & spread the joy!!
Leave your comments: #ShivangiReviews
Shivangi Reviews Official Website: www.shivangireviews.com
JOIN my Facebook Group:https://www.facebook.com/groups/shivangireviews/
FOLLOW ME ON Twitter: @shivangisinha
Food Reviews on:
Wix: jhenwick.wix.com/shivangireviews
Blogger: shivangireviews.blogspot.in/
Website: www.shivangisinha.com/
E-mail: shivangireviews@gmail.com
FOR MORE PHOTOS LOG ON TO: www.flickr.com/photos/shivangireviews/sets/
On the left of the plate was a course given the "local shrimps" designation. If first impressions count, then Montreal is a mecca for seafood. What looked like anorexic crustaceans turned out to be nearly crisp super sweet, intense Icelandic shrimp. The perfect texture and creaminess only elevated more by a toothsome bed of lightly dressed diced squash, carrots and pearls of fresh green peas, then contrasted by an airy fried cracker crown. If anyone has ever had the tarragon mayonnaise-shrimp-melon starter (with deep fried milk cubes) that are sometimes served at Chinese banquets (it might sound wrong, but it's incredibly refreshing), this is similar but elevated to the n-th degree. A suitable offering at any bourgeois picnic table, or those with the developing bourgeois palate. ;P
There's the notion in dining that it's best to serve only enought to make the diner want more. Even though it was a generous portion, I was left fighting for the last morsel, hoping perhaps there might be more tucked away somewhere on the plate. Stellar.
I wanted to try the shark's fin dumpling in soup ($7/dumpling) and access its worth after mixed reviews. For the record, I did find the plump dumpling very satisfying. I was puzzled on how the gentle skin of the amniotic sack was able to contain such a large myriad of ingredients ranging from cured ham, scallops, finely chopped fungi and dried scallops. What made me squeal with glee was the finding of toothsome shark fins swimming in a golden broth that found its way onto each spoonful. This is a dish of occasional indulgence and although a tad pretentious, is completely comforting.
who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses!
Blogged: yummysmells.blogspot.com/2009/05/more-seed-than-bread.html