I am putting a challange to all the guys in sajhaland.........

only thing u have to give me is..................name of veg, meat and spices


i promise u i will make a nice cuisine out of it for you..............from my creative mind

i will provide receipe with method of cooking.............

lets see who comes first

hahah kdeee... Now, that's even better than mine budget drinking.

bisnumati-jal : Foor this, get a chinese rice wine, bai jiu or even cheaper thing called Er Guo Tuo, mix it with sprite and drink ghata-ghat.. . gets you there after hitting the spot!

aja Agni Barsa: For this, mix bacardi 151 prrof with tequila, vodka and chinese rice wine (if you can get Qing Jiu- a variation of Rice wine, even better).. don't put any ice. Just a drop of Sprite.. aani drink a glass, sleep for 18hrs straight!

dyam bro,
why don't you make L' Royale The.

Its how you make it.

First, have a bag of earl grey tea. and put it in a glass of milk.

then when the milk turns reddish-teaish, put it in a blender (don't forget to throw the tea bag). then add some baileys, whiskey and 1/2 a cup of milk. then blend it with ice cubes. your shahi chiya or "the royale" tayar.

Hmm.. Me getting tipsy already reading this thread ;o}

Well can you guys suggest me some good cocktails when you are hosting a party but it should be EASY to make. Well I don't like very strong drinks .. something that is smooth will be great. I only know how to make margarita and have some clue on how to make a mudslide....

Alright now, who is throwing a party ? We have the executive Chef and many experiences bar tenders. Fill in the blanks.

Date:
Venue:
DJ/Band:
Donation:
Dress Code:

Thanks Moneyminded bro and IsolateFreak bro, both your suggestions are million dollars worth... I'm gonna have to think about whiskey part though cuz she's one of those wannabe classy lady from the Eastcoat , you know those wannabeee screwed-in-a-castle kind of English majors. and i don't think i wanna make her drunk and make her call her roommate......hehehe.... so i'm kinda exploring around in the world of wine and cheese and dine..thanks for the infos.. i would certainly expriement around with them.....

dyamnnnn

i like Swaati's recepe too.. will try that one also sometimes..

here is what i did once to make my crowd drunk at my place... it was a wild wild party.....

in a big bowl,i mixed 3 vodka and fruit cocktales... added up some sugar and kaluwa(sp) ... syrup (is that what you call).. it was great tasting.. and people got drunk real fast....

moneyminded bro, maile tyo bedrock ko thread padhera, malai kasto mittho chiya khanna maan lagyo??

how do i make a good, swatdistha.., awuda, elaichi, haleko chiya?

all you guys are funny man.......specially isolated freak specially adapting those my style of name....dyamm....just kidding.....best was bishnumati jal......

Centuari..............for your further question

spanish onion are actually red onion ( one with purple colour)
For flambe fire goes itself......you dont have to worry but u have to tilt pan to fire a bit
I am against the idea of making sauce on side for pasta( it is cheap cafe style)....always make sauce a la minute.....on pan so the pasta gets well mixed with sauce

remeber good pasta dont have lake of sauce ........sauce is to add flavour

confused bro...........i cant belive that u dont know how to make tea bro.

well to make typical elaichi tea is easy dude

take a cup of milk
cup of water

boil them in pot then add tea bag, ginger, crushed elaichi...............add bit more tea bags to get colour coz it is half and half milk and tea......so once it get boiled

keep on boiling for 2 min then drink it with your taste of sugar

isolated bro........go and check in www.wines.com and check for zinfindal man......califronian zinfindal is coming up man...........it is getting huge....i think u r confused by one of those cheap german zinfindals............

i am not great fan of french wine except cheatue margauex, cheatue cabbaniex and cheatue de rothechilli.........yeah bordeaux has good wines but it is only name dude....

okie if u wanna try bordeaux...........try st. emillion......you cant go wrong here

Hey first of all thanks moneyminded bro for ur wonderful thread.Being a person behind f&b industry, it's really an intresting topic for me.Hmm how was the party last Tuesday....... was ur margarita rocking myaan? hehehehe.
How Bizaree... Ok here's a tip from a professional how to make a good mudslide.
Fill a high ball glass with good ice cubes.Pour 1 shot(1oz)(30ml)(4 heart counts) of Baileys Irish cream,1 shot of Tia Maria(Tia maria can be replaced by Khalua) and topped with cola.Use a straw to consume cox it's a fizzy drink.Thats for cocktail.
If u want as a shot :-Take 1/3 of Absolut Vodka,1/3 of kahlua and 1/3 of Baileys irish cream in a shot glass. Make sure ur all spirits and liquers are chilled.Cheers u can drink that.
The name behind budslide is that once the inventer of this paticular cocktail when he created this drink . the drink looked horrible as if some mud was in inside the drink.So there it goes it's name.
cheers, nivaN

Thanks nivan bro......party was great hai ani thanks to entire team behind great food and service. All the staff were happy and drunked. We end up in olives for few drinks without knowing anyone. We then head to the Carniges and started dancing on bar top all the gals and guys was fun. Then we end up in Joe banana. I left with john to park for some gaza......then after that dude i was in bridge. Nivan bro, only thing i remember was i waking up next to some chinese gal. I came back home at 10 am man. I have to say thanks for nice margarita.


Isolated bro ke bhane ko yo"then when the milk turns reddish-teaish, put it in a blender (don't forget to throw the tea bag)"

Bro tea bag lai pani blender maa halne ho

I think for house warm up party easy drink i prefer is Himalayn Punch

Take Khukuri rum or any cheap rum then add pineapple juice, oranje juice, triple sec, grenadine syrup, lemon juice throw in cuts of apple and oranje

it will be fine or make pimps exotic

take pimps and throw in big container and add 1/3 lemonade add mint and superb

hey moneyminded bro thax :)

haha no i do know how to make tea, but tyo nepal ma khako jasto chiya khanna maan lagyo..the way i make tea is pani umallo, dudh halyo, tea bag halyo, chine gholyo, ani chiya tayar...

abu aduwa ta cha tara elachi ta chiana, kinnera laiera chiya banaiera khanchu...

Khukuri Rum(i have no clue why they write "khukri" on the label)......kasto rum ho?Is it a great rum as the label boasts of or is it some cheapass stuff?Ani xxx rum bhaneko ke ho?Rum lovers plz do comment(IF bro ko opinion sunna maanlagyo).

Bro Advocate!
check this site u will kno about khukuri Rum:P

http://www.khukrirum.com/drinkers.htm

Tipsy Foe

Bro...had been there before.Tara it did not carry much comments from the drinkers...Anywayz thank you.
Still waiting for comments.

Rum history............Nivan will post u a thread about rum history which started how it get name and its contrast with egyptian empire.

i will give u modern history
History of Rum

The development of the rum industry hosted from the exuberant growth of sugar cane plantations in the West Indies. Back in the 17th century, British settlers cultivated sugar cane plantations as the foundation of their economic growth. The need for laborers and load to run, these plantations opened a ?capital-intense? business. These expansions created a demand and influx of slaves. A skipper would leave with cargo of rum from the ports of New England headed towards West Africa. There he would trade his cargo of rum for many slaves and proceed back to the West Indies in the exchange of the slaves for molasses. The molasses were transported back to New England, Connecticut and New York to be distilled into rum. The skipper would repeat his trip making great profit. This became known as the triangle trade.

Rum is basically divided into two categories, light and dark. Light rums are traditionally produced in southern Caribbean Islands such as Puerto Rico and Trinidad. Usually they require no longer than 6 months of aging in oak casks. Dark rum is the result of aging longer, anywhere from 3 to 12 years, plus the addition of caramel. Dark rum is more aromatic and has a richer flavour than light rum. It is produced in the tropic islands like Jamaica, Haiti, and Martinique.

Sugarcane is the main ingredient in making rum. First, the sugarcane is boiled down and the remaining residue is spun until crystallized. Then it is separated from its congealed form, known as molasses. The molasses is reboiled, mixed with water and yeast, then set to distill in aged oak casks. To produce darker rum caramel is added and aged for a minimum of 3 years (usually 5 to 7 years). Lighter rums are aged from 1 to 4 years.

Here is a guide to some other types of rums:

Puerto Rican Rum is noted as golden rum, light bodies and aged for a minimum of 3 years.

Virgin Islands Rum is usually dry, light bodied rum close to Puerto Rican rum.

Demeraran Rum is from Guyana and is a dark rum, having medium body. This rum is very high in alcohol content (151 proof) and is used to make a cocktail called Zombie.

Jamaican Rum is naturally fermented for about 3 weeks, meaning yeast from the air settles on the surface of the mash. The rum is then distilled twice in pot stills and aged in oak casks for a minimum of five years. Though Jamaican Rum is dark. It gets most of its color from added molasses not from the cask.

Martinique and Haitian rum are rums distilled from the juice of the sugarcane rather than from the molasses. The juice is concentrated, distilled and aged leaving a medium bodies spirit.

Batavia is unique aromatic rum made from Javanese red rice. Small rice cakes are made and put into molasses to ferment naturally. The distilled rum is then aged for 3 years in Java then shipped to Holland for further aging (up to 6 years).

Aguardiente de Cana is the name given to the most rum from South America. The most popular of them in the U.S. is Cachaca, from Brazil. Cachaca is the main ingredient of a Caiprinha, a delicious sour Brazilian cocktail.

Like a fine brandy, rum is most savored when served at room temperature. Heating from a flame can burn off alcohol and create an artificial intense aroma. Rum should be served in a decent measure in a snifter, stem held between two fingers and palms turned upward. This allows for natural body heat to warm the dessert cocktail. In recent years there have been a number of spicy, fruity rums introduced to enhance traditional rum drinks, and better serve as an after dinner cocktail.

XXX means we are grokhali which means danger ( khattra) rum which is consumed by brave gorkha soilder

Hahahahaha MM bro!
Khatara XXX (pron movies ;) )

DA bro,

Kasto garo prasna. I don't know what XXX stands for. Bacardi is also considered to be a XXX run. I think it either means tripple filtration or has to do with a 3-stage fermentation process. I can be totally wrong, but its my guess. I think that's what XXX on the label mean. XXX means smooth- mathillo darja ko rum jasto lagcha malai.