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Well i've been craving a food that harkens back to my toddlerhood in South India - Sangati and Drumstick Sambar. does anybody have any ideas on ingredients and how to make this? This is something my mother never made, but that my grandmother's cook used to make, i guess because ti didn't involve a whole lot of chewing and i had very few teeth in my head at the time...or soemthing. i believe i can get drumsticks at my local farmer's market, so i've at least got that ingredient.

Hi there - this is something that is ubiquitous on Indian menus here in Atlanta, but i'm not entirely sure what it's suppsoed to be. in some places it appears to be tired bits of tandoori chicken in a red sauce, other places it's a divinely buttery chicken curry with a tomato base, and a recipe i ran across yields a golden yellow chicken curry. any ideas?

I have not really every had this curry in any home I have visited over the years. Today, some friends told me that it is a dish many restaurants do prepare. Do you know of any that have this dish on their menus? Have you ever eaten a Mango Chicken Curry? What was it like? Where did you eat it? Did it leave a lasting impression? Was it made with the sweet chutney, Fresh savory Indian style teekhe aam ke chutney (spicy sour chutney), Green mango chutney? Or was it something very different??? I am so very curious to know any and all things about this dish. I have no clue what it is... I have never seen it on a menu.. and I have never ever even seen it served.

Monica's article on India's white revolution makes me think about another little commented on aspect of it: much of the milk that goes into it comes from water buffalos as well as cows (I don't know the proportions, but I could try finding out). I think that has a definite impact on many Indian dairy products, but I don't know enough about the subject to comment on exactly how - can anyone explain? The even less noted aspect though is that a lot of water buffalos (I'm going to drop the 'water' from now on) must mean a lot of buffalo meat. But you will never find buffalo meat being sold as such. Indian cooks, perhaps correctly, feel that people won't want to eat buffalo meat, so most of what goes as 'beef' in India is really buffalo meat. Just like 'lamb' or 'mutton' is often goat. Vir Sanghvi, the editor of the daily The Hindustan Times, who writes a most excellent food column under the pen name Grand Fromage, noted that in Nepal you can find buffalo billed honestly, if a rather peculiarly, as 'buff steak' but you will never find anything like this in India. What is really strange about this culinary deception is that there are considerable and real penalties attached to it - not for the deception, but for consuming beef. Barring a few states like Kerala, West Bengal and some of the Northeastern ones, the Hindu religious lobby has ensured that killing a cow is a crime in most of the country. (For those unfamiliar with Hinduism the cow is considered very sacred for various reasons I don't want to get into because the chances of my saying something contentious are quite high [And I'm a Hindu myself]. All I'll say is that if you want an interesting take on it, read the anthropologist Marvin Harris' famous essay on the subject). The growth in power of Hindu fundamentalists means that cow killing has become an increasingly emotive issue. There is a very strong move now to make killing cows illegal across the whole country. (Apart from trampling on the rights of beef eaters, this will mean millions of starving decrepit cows, but that for some reason if OK, as long as they aren't killed). There have been several horrific cases recently of people being killed on suspicion of killing cows. And yet a lot of meat is sold and eaten, whether its from buffalos or cows. In my own city of Bombay not far from where I'm typing this I can go and find a number of places serving excellent - and another irony - very cheap beef. 'Mutton' is expensive, presumably because its legal, but beef is cheap which is another reason why its popular. Mmmmm, maybe this might be my dinner solution. Beef kebabs at Baghdadi in Colaba maybe, or beef khichada, a wonderful creamy stew of meat cooked with wheat and pulses, in the lanes of Minara Masjid. You have to know what to ask though - people are wary on the beef issue now. Only in the hearts of Muslim or Christian neighbourhoods will you find beef being openly sold. In the roadside places serving beef you might be asked "bade ka ya chote ka?" ("the big one or the small one?" where big is obviously beef and small is mutton). In butcher's shops you ask for 'undercut' or specify beef sotto voce. And if you ask an expensive restaurant where they got their steaks from they'll say it came from outside the state, since its illegal to kill cows in the state, but not (yet) to eat them. This isn't quite true, of course. Some really expensive restaurants do import genuine beef from abroad and some people are presumably shipping dead cows into the city (But from Kerala or W.Bengal, neither of which are near?). The bulk of course comes from illegal abbatoirs in the city and you can just imagine the workpractices there, since its all illegal anyway. And yet, despite all these problems, restaurateurs and butchers still shy away from saying that they are serving - quite legal - buffalo! I suppose it the unprepossesing muddy black look of the animal, though I rather like their cud chewing placidity as they stand in the middle of roads defying all attempts to move them - 'India's natural speedbreakers' as exasperated drivers call them. Cows can be skittish and will move with a honk, but buffalos will stand there till kingdom, or the kid in nominal charge of them, comes. Anyway, this mail did have a query, before I got carried away, which is this: when it comes to cooking the animals, how much does buffalo meat differ from beef? I find the meat I get at the butchers pretty tough and I usually have to pressure cook it which is fine for curries, but I guess means no steaks. I'm told restaurants tenderize like crazy. But is buffalo meat really tougher than beef, or is it more a reflection on the way both cows and buffalos are raised in India? Can it be used in almost exactly the same way as beef or should adjustments be made? And finally, are there other cultures less snobbish about water buffalo meat that have recipes specifically for it? I think I've read in Davidson about it being popular in parts of Southeast (but is it labelled as such, or is 'beef' again used?) What about Italy? What happens to all those mozzarella producers once they're past their producing days? And can anyone give me Italian buffalo recipes? It'll make a nice change the next time I get some 'undercut' from my butcher. Vikram

I have 4 beautiful fresh perfect pomfrets... would love your suggestion on recipes

Numerous have been the occasions when our patrons have explained their absence during the summer months with ,' its too hot for Indian food'. What do you think ? I have some views on this but would like to hear from all you wonderful people out there. Thanks

How do other people keep all of their spices organized? I seem to have so many jars of spices and dried chilies, etc. that it takes up alot of room. Does anyone use the traditional spice box? It only holds 7spices doesn't it? Is this practical for anyone? Which spices do you decide to put in it, and which stay on the shelf? Does anyone have good ideas on how they have organized a small kitchen to contain the evergrowing collection of legumes, flours, spices, etc...

hi Indian forum--i completely defer to the experts on this one. but i'm curious, although not sure if it's "food", per se... my friend Maha told me a lovely story of when she was young in Pakistan, all the women of a certain age would sit around and roll paan (like american chewing tobacco, but bundles in leaves held in the mouth for hours). i understand it's a mix of herbs, leaves, etc. she remembers the ladies' sweet breath (cloves? eucalyptus maybe?) and their red-stained gums and teeth (pistachios?). has paan gone out of vogue? is it a demographic thing? i just saw paan masala at a spice store yesterday, and it re-awoke her story for me. thanks in advance for any info gus

What would you do with 5 pounds of potatoes Any innovative potato recipes out there? I posted this in the Indian forum because I would like to hear of innovative regional Indian recipes with potatoes.... Of course if you cannot resist a non Indian one.. do post!

Hello, I am curious about what experience others may have using mustard seed oil. In Canada, by law mustard seed oil must be sold with the label "for external use only". I have spoken to members of the East Indian community in Winnipeg (who describe themselves in that way to differentiate themselves from First Canadians who call themselves Indians) and I have been told that they use it with no ill effects. I realize that this oil has been used for a millenia, but in modern times, has use of it been discouraged in any other communities? Thanks! Rick

Hi, I am trying to duplicate the rich, creamy kormas found in our local restaurant. Does anyone have any suggestions? References in books don't seem to describe the navratan korma that is popular here. Published recipes seem to use yogurt or else a pureed nut base. I'm sure that the restaurant version isn't authentic, but it is good. It seems to be based on cream. What combination of spices is suggested? Thanks Rick

I am looking for regional vegetarian ideas from India that go beyond the stereotyped punjabi restaurant-style dishes that you usually find in Indian restaurants. Does anyone have any good cookbook suggestions on this topic? Thanks! Rick

The Portuguese influence on Goan cuisine fascinates me. The use of meats and unique flavors in Goan cooking could be very appetizing to the US diner, providing a great mix of east and west. However, the average Indian restaurant has few Goan influenced dishes on the menu. Why don't we see more Goan dishes? In one of the food magazines a writer wrote about her travels through India and the food she never managed to taste. (I'll have to find the author's name). I am unfamiliar with two very Portuguese-sounding Goan meat dishes she mentions in the article: bebhinca and goshtaba. How are these prepared? What are some other unique dishes? What are ingredients characteristic to Goan cooking? rks

I went to a local spice shop this weekend and bought some of what they labled as 'Kashmir Garam Masala.' Frankly I got it because the smell was absolutely amazing, but I have no clue as to what to do with it exactly. Any suggestions would be appreciated...

I was talking to my next door neighbour at the weekend and we got around to talking about food. I believe she said her mother was a Parsee (have I got it right). She said although she cannot remember the food she has been told that it is some of the best food to be found in India. If the latter is true do we come across these dishes over here (I live in the UK)? Is Parsee cooking simplistic or elaborate - is it hard or easy? Is there anything that dominates the style of cuisine? Where I can I find some fairly straight forward recipes to try to form my own opinion about Parsee food? If this is a repeat of previous topics my apologies.

I loved this movie. What is the dish that the Mother wanted the girl to make? For those that have seen the movie can you provide a recipe or a link to the main dish that she was supposed to master before she got married. Sorry I dont recall the name but if you have seen the movie and are familiar w the dish could you post some info. Thanks.

My friend and I have been getting together weekly to make different curry dishes and try out new recipes. Generally we will make chapatis along with the meal to have with apricot chutney. We are wanting to try other breads to go with our meals - any suggestions? Also, I was making a cucumber raita to go with cumin scented chicken. I was wondering first of all how hot this is supposed to be - our recipe called for 1 fresh green chilli seeded and chopped (along with 1/2 a cucumber, 1 1/4 cups yogurt, 1/4 t salt and 1/4 tsp cumin)? The reason I asked was because in spite of the presence of the chilli, it didn't seem inordinately hot to me (I suppose the yogurt has a cooling effect). Second, is raita only a meat accompaniment? Thanks for any help! Matthew

Released late 2002. Gets good review blurbs from Madison and Silverton, for what that's worth. Any thoughts from Suvir or others on her and this book? I have Sahni's Classic and Jaffrey's Invitation and was looking to expand my repertoire and find more recent recipes. Thanks!

I have a related, perhaps off-topic, question. Besides cilantro, curry leaves, and methi (which seems anyway to be used more as a vegetable), which other herbs are commonly used in Indian cookery? I realize that the definition of herb may be somewhat vague, but I am referring here to the use of leaves and/or stems of plants for flavoring or aromatic purposes. Also, why, despite the huge number of spices in wide usage in both North and South, are herbs not widely used as well? Is their some justification from Ayurvedic teachings? skchai had posted this in the Tulsi (basil) thread. It is a wonderful question. I hope we can all rattle our brains and come up with a comprehensive list of herbs we use in Indian cooking. What does Ayurveda say about herbs??? Anyone know? I am far from an expert on Ayurveda. All I know is what I have heard from Panditji, my grandma and aunts in the passing. I have never studied it myself.

Ande ke karee (curried eggs), ande ke khagnee and akuri are some of the ways in which I love eggs. How do you use eggs in your Indian kitchen? Where are these recipes from? Any egg stories from India?

I love the use of Basil in Thai cooking. Even though Tulsi is very Indian and used in tea and other concoctions I am not familiar of its use in any main dishes. Does anyone know Indian reciepes with Tulsi. Thanks bhasin

I have gone through all the different threads on all Indian breads located on the eGullet forums, but I have yet to find anything that simply discusses the whole scope of bread names and terminology. As one who is familiar with eating many breads but hearing several different possible names attached to them, there is no clear idea in my mind that separates each one. I'll just name a few things and maybe everyone can help expand the list and elaborate: Poori Bhatura Dosa Chapati Paratha Thanks a lot! Joel

IDENTITY CRISIS: Will the real curry leaf please stand up? By Monica Bhide www.deliciousindia.com " In all my years of teaching Indian cooking, the number one question I get is on curry leaves. The misunderstood of all Indian spices and herbs, it often gets wrongly substituted with curry powder. You could not be further away from the truth. Commercial curry powder was created by the British in the 1700’s. It's a blend of many spices — cumin, coriander, cinnamon, fenugreek, mustard seeds among others - but never curry leaves........." CLICK HERE to read more from this piece by our own Monica Bhide

My favorite dish at the local Indian takeout place was Chicken Patia. It was quite sour, and the color was an extremely vibrant reddish-purple. At some point the ownership of the store changed, and although the menu remained the same, the Chicken Patia quickly became less distinct and less tasty. It was less sour and the interesting color was completely gone ... basically the dish had slid into a sort of generic, boring curry. I'd like to try and make the dish I ate before. I assume you use a good amount of vinegar. But where does the purple come from?

I find myself wondering what people think of the onion relish you often are served in many Indian restaurants in the US. Do people enjoy this relish? Where does it come from? What version of it does your local Indian restaurant serve? Have you ever asked for a recipe?