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Found 988 results

  1. Peppertrail

    Indian Food in Austin

    On a recent visit to Austin our friends treated us to an excellent dinner at Bombay Bistro. Both food and service were very good. Honestly, after several disappointing experiences at various Indian restaurants in the DFW area I was somewhat skeptical as we walked into this restaurant located in a strip-center. It only took a minute for me to change my opinion. I was impressed with the clean and uncluttered look of the place. There was no mingled aroma of spices and fried onions lingering in the air. The tables were neatly set with clean cutlery and cloth napkins. The menu featured typical Indian restaurant dishes along with several not so typical but authentic dishes. The menu contained mostly northern Indian dishes, along with a few southern Indian specials. The wine and beer list was quite long, and also contained some interesting mixed drinks under the title "magic potions". They had some interesting names - Bombay margarita, Jaipur Royale, East India Company and so on. My husband ordered a Bombay Blues- infused Bombay sapphire gin dirty martini with jalapeno stuffed olives. A martini with a hint of jalapeno heat.- a perfect combination- was his verdict. We ordered several dishes and shared. The curry dishes came with servings of rice. Kerala shrimp curry was the favorite at our table. Chicken vindaloo was quite spicy as the name vindaloo suggests; flavors of spices were well balanced and it was cooked just perfect. The tikka masala was good too, but the chicken pieces were not as tender as in the vindaloo. We also ordered Methi aloo, a mildly spiced vegetable dish made with fenugreek leaves and potatoes; a dish you don't usually see in a restaurant menu. I had tasted some excellent version of this dish at the homes of my Gujarathi friends. Bombay-Bistro's version was equally good with subtle seasoning and no excess oil. We enjoyed it with paneer kulcha and naan. We were so full, we did not order any dessert or tea or coffee. Will certainly go back there the next time we are in Austin. I certainly hope they would open a branch in the Dallas area. Menus and directions are on their website bombay-bristro.com.
  2. I picked up an Indian Cookbook from the library yesterday - Easy Indian Cooking by Suneeta Vaswani. I couldn't follow any recipe exactly last night because I don't have the full complement of Indian spices, but I did make a chicken dish with yogurt, curry powder, hot peppers, onion and garlic. Although it was very tasty, I would like to be more authentic. So today I went to two international markets in my town to look for ingredients. I couldn't find mustard seeds or poppy seeds or fenugreek. I bought some coriander seeds, and basmati rice from Thailand. I did see lots of curry powder. Do the average Indians make everything from scratch, or do they use curry powder? What basic spices should I get? The book recommends whole seeds rather than already ground. Can you recommend any mail order companies?
  3. foodietraveler

    Wine to pair with Indian food

    I am going to cook an Indian meal friday. Not sure what dishes, but I shall cook from two books, both by our experts from egullet. I have ordered books by Monica Bhide and Suvir Saran. They arrive later today and what inspires me shall be prepared for mom, girl friend and non-indian friends. What wines would be safe ones for me to buy? Any ideas? Or am I too naive to think I can buy wines in advance of having a menu planned? Guidelines for pairing wine with Indian food??
  4. Although it's not blue, and you can't clean windows with it, Monica Bhide makes a compelling argument about how Basil is like Windex. However, you must have a copies of "My Big Fat Greek Wedding" cued up on your VCR or DVD player to read this article! After returning from the video store, read on... (P.S. - We're kidding. Read on anyway...) * * * Be sure to frequently check The Daily Gullet home page daily for new articles, hot topics, site announcements, and more.
  5. Monica Bhide

    Lobster

    We have invited some friends for dinner over the weekend, I asked them what they would like to try... answer "Lobster, Indian style". Okay now I am stumped.. any recipes? cooking insights? anything? Help!!!!!
  6. Have a duck in our freezer, that seems to call to me, "Eat me, Eat me"... Have googled "recipes indian duck"...About a bazillion hits on Bombay Duck, which of course, is fish... A couple recipes for "Duck Vindaloo"...While almost any of gods creatures would indeed be enhanced by preparation Vindaloo style, I can't seem to find much else. Is waterfowl not popular in India?, or am I just not looking in the right places?
  7. I've recently began eating East Indian cuisine and wondered if anyone can suggest a good inexpensive restaurant. I've tried a few in Vancouver and would prefer not to travel further. I know Surrey has a lot of very good restaurants but my eating companions are hard-core Vancouverites. There are lots along the Main and 49th corridor, as well as Marine Drive and 60-ish. What places have eGulliteers tried?
  8. Suvir Saran

    Mango Chicken Curry

    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.
  9. using the following as the standard criteria: for regional chinese: grand sichuan on 9th bet 50/51st for thai: the original wondee siam on 9th bet 52/53rd & pam real on 49th nr 9th av which 1-2 indian restaurants should be listed?
  10. Monica Bhide

    Janamashtmi is coming

    The heartwarming festival of Janamashtmi is around the corner. This festival celebrates the birth of Lord Krishna. I am planning a prayer service at home and would like to follow it with a meal. What would you all suggest? What is typical..? I hope our newest member who cooked at the ISCKON temple will help me out here.
  11. Jason Perlow

    Indian Teas

    I'd like to think I know a bit about English, Japanese and Chinese tea varietals, but I really don't know my Assam from my Darjeeling. Can anyone elaborate what all the major Indian tea varietals are, how they are prepared, what teas go best with what kind of Indian food and what are the best times of day (and time of year) to drink them? And besides the classic English way of serving tea, are there any Indian-specific tea customs I should know about? And what goes into a "masala" tea?
  12. Richie111

    Mango Curry

    I've been wanting to experiment with a mango curry dish for a while, and tonight I did. I'm not sure how it turned out. Out of all my cookbooks, the only recipe I found was supposed to be a Sri Lankan sour curry. The basic ingredients were green mangoes, onions, coconut milk (I made it fresh), and Sri Lankan roasted curry powder (I made it myself). I thought I had picked up some green mangoes at the grocer but they were actually Haitian mangoes which were ripe and sweet. To compensate for this I soaked the mangoes in some water with amchoor and lemon juice hoping it would kill the sweetness. I also added a little amchoor while I was cooking. The end result was interesting, and I'm not sure if I liked it. Although the onions weren't overpowering I could definitely taste them a little in there and I don't know if it's an acquired taste or I just screwed up the dish. Any thoughts? I'm sure there are a zillion ways to use mangos, but what is a good mango curry supposed to taste like? I found one of Madhur Jaffrey's on a website that used ripe mangoes and jaggery with no onions...That sounds a little too fruity for a main dish for my taste. How are mango curries typically eaten? With what accompaniments/rice/breads? -Richie
  13. BBhasin

    Reds with Indian Cuisine

    While the fruity and flowery whites with their sweetness like the Gwerts, reislings, fume blancs, the chennins etc are much touted with spicy cuisine I would be very grateful to all the knowlegeble wine folks out there,who are also familiar with Indian cuisine, to steer me towards some reds that my guests might enjoy. Thank you
  14. Hi. I'm new here and I've discovered that I've come to the right place for help on Indian food & cooking. Great advice. I'm a foodie living in Japan who loves Indian food and who also loves to cook, but never attempted to make Indian food, as it seemed so exoctic that I figured I could never replicate those flavors and taste sensations myself. Luckily there are some great Indian restaurants in Tokyo. I recently went to India for 10 days, and for good or bad (as I don't like hype), I figured for the experience I had to have dinner in Delhi at least once in my life at Bukhara, renowned for its tandoori cooking and dal. Besides these two dishes, we wanted something with "gravy", a word which always made me laugh on my trip since it's what westerners refer to as a "curry" in India, but which Indians refer to as a dish with some liquid or sauce. Not expecting much, we settled for the Murg Makhani (Butter Chicken) on their menu since it was one of the few "gravy" offerings, and besides it's sometimes fun to compare the same dishes from one place to another, as we had eaten it once or maybe twice during the trip and liked it. I remember the tandoori as being o.k., but after a while the huge portions got to taste too smokey. The dal very good (no offense to Indian cooks/cooking, but it tasted like the great cuban beans my friends make at home. It's definitely the smokey flavor common to both.) Anyway, when I took my first bite of the Makhani Chicken, I thought I'd died and gone to heaven while sitting on my Bukhara stool. Now, ever since then I cannot get that taste out of my mind. I have since hunted the Internet (one reason I ended up here.) to look for a recipe. I settled on three and ended up combining what I thought was the best of them. One had a supurb combination of spices for the tandoori marinade. Another added cashew nut paste and cilantro, and the 3rd called for a pinch of mace and nutmeg. If I do say so myself, it came out better than I had expected. I am now also into trying other dishes (potato cauliflower) was another favorite discovered during my trip. I am also having fun trying to decide on Indian cookbooks too, as I am getting into "doing it myself". Anyway, I know that on this forum many members have given ricipes for butter chicken. Suvir has offered some, one from Bukhara, in fact. But what was noticeable/remorable about the Bukhara's was the richness of flavors, the thick texture of the sauce, and hints of various spices. Topped with a good helping of cilnatro cooked in as well as garnished fresh on top. The dish just wasn't butter, cream and tomatoes, as there were definitely other tastes in there. The finishing touch of this ambrosia at the Bukhara was a slice of lime to squeeze in and mix up. I know they have the dal in cans, but if their makhani sauce were to be next, I'd be first in line to stock up on some. I know butter chicken has been hashed around by many and often here, as the dish is popular for good reason: it's an unforgetable taste sensation that's addicting. Sorry to bring it up again, but is there really one recipe that creates the taste I'll never forget? And with all your good help I feel more confident already in "polishing up my elbow" (as the Japanese say) when it comes to cooking Indian food. Thanks.
  15. Monica Bhide

    Railway food

    Travel by Indian rail? What did you enjoy at the stations or on the train? Come reminisce One of my favs was omlettes on a train from Delhi to Chandigarh....
  16. Yes -- if its cheaper than the local korean grocery store.. its a good deal. Our local Korean store still has good deals on fish prices This is funny.. and true! Signs at your local stores????
  17. grapeshape

    South Asian picnics

    Due to this beautiful east-coast weather, I'm planning a picnic in the park with a few college friends. Would South Asian cuisine fit the bill or would I be better off waiting for a rainy day and invite everyone inside?
  18. Rushina

    Diebetic diets

    My cousin is a diabetic with a gentically weak heart and occaissional blood preassure. Also he is of the old guard that wants tasty food. I need to formulate a workable diet for him. It has to be easy to do with ingrediants that are locally available. We are already baking most thinks instead of frying. Oil has been cut down to a bare minimum, salt is out and sugar is out. What I would like help with is anything in terms of advice as to what could work. Do you know a diabetic? Do you know of any foods that are helpful to diabetics? Any websites that deal with diabetic food for Indians? Rushina
  19. Suvir Saran

    Graduation Party Weekend

    Any ideas what one should expect at the Graduation weekend in an Indian household? Are there things Indian do differently from others in the US? Are there things that are similar? Does such an event even matter in an Indian household? Are their parties that happen? Guests that sleep over? Special foods that are cooked? What gifts does one take the family? What should one expect?
  20. bague25

    Kashundi

    Jigg Karla's Daawat has a recipe for Mustard chutney marinated grilled bataer (quail). One of the ingredients is Kashundi (bengali bottle mustard). Can one our Bengali or otherwise knowledgable friends elaborate?? Thanks
  21. Last night I visited Udupi Village in Montclair, being a decent expert on South Indian cuisine (I am originally from there), I can whole-heartedly say that the food is very good. I usually have only one place of reference (Jackson Diner, Queens, NY). I know the place is not called that anymore. Madras Mahal (NYC, NY) is also another place serves a decent dosa! The decor in the place was bright but not unpleasing. We ordered the Mysore Masala Dosa (excellent), Vegetable Uttapum (very good), Iddli (very moist, almost perfect). I must mention the Mango Lassi. It was excellent - the lassi in most places have a tartness from that cuts into the flavor, not so with this one, I guess they add more mango pulp, which makes it sweeter but again very good. I find that the place was not very crowed, either people in the area are not familiar with South Indian or they dont know about the place. I would suggest anyone looking for something different in Indian dining, try out this place. Also, this is not affiliated with the Udupi in Iselin.
  22. So. A top-of-the-line wood-fired smoker, bought capriciously, used once, and forgotten about, has been idling on Jeff's deck for two or three summers now. Last weekend, we made it our mission to fire the thing up and smoke the best damn brisket in the world, armed not-very-promisingly with zero experience, more or less nothing in the way of resources, and only our unshakeable faith in the sanctity and nobility of the cause protecting us from apocalypse. Saturday, 9 October 8:30am Good morning. We woke up early on Saturday, yawned, and started planning the shopping list, sequence of events, and how much beer we'd need. We went to our (inexplicably) favorite diner in the world: The Tastee Diner in scenic Laurel, Maryland. The day was a little overcast and gloomy, the clouds swollen with a threat of cold drizzle. Nonetheless, we soldiered on with our plans. We formed a plan of attack over eggs, bacon, corned beef hash, potatoes and coffee. <A side note: the Tastee Diner is run-down and shabby, the sort of place where the waitress lights a Bronco 120, leaves it burning in the ashtray, and strolls over to take your order. The potatoes - no fancy "home fries" or "hashbrowns" business here; just "potatoes, with onions or without" - are excellent, boiled, roughed up, and crisp round the edges like a perfect frite.> Note Colonel Klink's excellent eGCI course on the table, along with lists of things to buy and maps of where we'd accumulate all our supplies. Please note the rubber band in the upper-right corner of the flag-trivia placemat, found lurking in the aforementioned (still) wonderful potatoes. Filled with youthful hubris (and keeping in mind the protection given to drunks and fools), we hadn't put much thought into where to obtain the brisket. I'd posted in the DC board for suggestions but hadn't called anyone yet, thinking that it would be an easy matter of strolling into a deli or butcher and just picking one up. Unfortunately, we'd forgotten that the kosher delis would be closed on Saturdays, and every other place we called seemed to think we were nuts when we asked for a whole, untrimmed brisket. We did find one place - Wagshal's on Massachusetts Avenue in DC - but they were insistent on charging $6.99 a pound for the beast, which seemed a little ridiculous. Deflated, we started altering plans for a trimmed flat, deciding to mop with beer and mustard. It still seemed doable, but not nearly on the all-out overkill scale we'd been envisioning. We pulled out of the diner's parking lot, a little wind taken out of our sails. Then, we saw this: The Laurel Meat Market. The giant fiberglass cow out front gave us hope. Our hearts thudding, we went to the meat counter, and happily took home an 11-pound baby with beautiful fat to the tune of $2.99 a pound. Oddly, the meat market (which in a perhaps synergistic relationship is a block from the equally incongruous Outback Leather, with a giant fiberglass cowboy out font) appears dingy out front, but hides beautifully colored, fresh-smelling beef, pork and fish inside for surprisingly low prices. The tilapia was particularly enticing, snowy-white and fleshy, for $4.15 a pound. We will return. 11 am Meat in hand, and feeling pretty good about the day, we went to get wood. A bit down Route 29 from Jeff's house, we found a farmstand that sells 'lopes and corn earlier in the summer and pumpkins and firewood at this time of year. After some conferring with the sweet lady who seemed to run things, we loaded an entire tree's worth of seasoned hickory into the back of Jeff's truck. She sold it to us for a dollar a stick. When given the opportunity to count what we'd loaded, she said, "I trust you", smiled, and waved us off. We went grocery shopping for peripheral foodstuffs, and went home. 3 pm Time to start cooking. I started some quick spicy pickles: by submerging some kirbys overnight in a boiled and cooled brine of wine vinegar, mustard seeds, fennel seeds, coriander seeds, peppercorns, salt, pepper flakes, cilantro and dill. 7 pm Jeff got home from the gym, came out of the shower, and was seized by an irresistible urge to wrestle with the brisket. As you can see, it got the better of him: But not of me: After some earnest consultation with Col. Klink's course, the web and various anecdotal sources, we decided on a cumin-spiked version of Klink's rub for the meat. We were told, variously, "just salt and pepper", "every spice you can use", and "carefully blended flavors". Our dry rub consisted of salt, brown sugar, pepper, cumin, red pepper flakes, turmeric, dry garlic, oregano, thyme and parsley. The second photo pretty well describes the vision in our heads at that point - meat, endless fields of meat. Taking this as a bad sign, we cleaned up for the night and went to bed. Sunday, 10 October 8 am The day started like any other Sunday, though the spectre of the smoker looming outside the sliding glass door, and the tray of meat bowing the shelves in Jeff's fridge, lurked in the corners of our eyes and put courage in our hearts. It turned out to be a beautiful day, cool and sunny buried in the woods where we were. It took us a long time to get the fire right. Every fire we started seemed to consume the kindling, catch the logs, flare, burn brightly for a few minutes, and then peter out quickly. Blowing; playing with the damper; opening the lids for airflow; nothing helped. Desperate, we stuffed way too many logs in the firebox and lit the whole thing with a kilogram of C4. Actually, we just kept adding wood until we had a big, bright self-sustaining fire going - the highly technical barbecue jargon term for the scene above is "too damn hot." The temperature reading on the closed smoker lid was going nuts - the needle was straining above 475, the maximum reading. We decided the best course of action would be to open the smoker lid, open the damper entirely for maximum airflow, and let the fire burn down to a more manageable state. 12 pm Luckily, it was noon at this point. Aaaaaaahhhh. The beer we drank yesterday is a (formerly local; now it's brewed in Wisconsin) beer called National Bohemian, or Natty Bo for those in the know. It's the Baltimore beer of choice for broke UMBC and Johns Hopkins students, bums, and insufferably smug hipsters who drink PBR in NYC bars because it's, like, retro, man. Though it tastes more like sugar water than beer, we thought it was in keeping with the commando spirit of the weekend - not to mention that, at $5.10 a 12-pack, it opened up our beef budget considerably. We finally got a handle on the fire, and put the meat on. Jeff busied himself with splitting wood, While I smoked meat and cigarettes. 1 pm Around this time, we figured out the best way to manage the fire - we soaked split sticks in water, in a pot sitting above the firebox - a hot-water soaked stick, when placed in the fire, created a lot of smoke and caught quickly without flaring the temperature too much. The inferno we'd imagined was too hot for our purposes; a steady, smoldering 225 meant just about one small, soaked stick resting on a bed of embers. 4 pm It was a really beautiful day, and we were sitting outside, soaking up the last of the Indian summer sun, watching the fire and drinking. Though the chimney was belching out delicious-smelling smoke, we were sitting upwind and didn't notice. Jeff's roommates emerged from the house, drawn inexorably by the pervasive odor leaching into the vents. "Dude, what is that?" "Dude, it's eleven pounds of meat." "Oh." 5 pm This is what the meat looked like at 4 hours and 3 beers: 7 pm While Jeff was outside, diligently tending the fire and checking the brisket (a seriously good-looking, charred black piece of baby-bottom soft beef at this point), I busied myself with a scallion-y potato salad and other peripherals. 8:30pm Check out that smoke ring: We're eating the brisket - succulent, juicy, and deeply smoky, suddenly not just beef but transubstantiated into something miraculous and wholly different - along with delicious pickles, onions, potato salad, wonder bread and garlicky Texas toast while watching the Redskins-Ravens game. It's Sunday night; my clothes smell like smoke; we're curled on the couch with a fire in the fireplace and a distinct chill coming in through the open screen door. BJ Sams scores an out-of-nowhere touchdown for the Ravens; Joe Gibbs looks terrified and constipated. We're comfortably full and sleepy, happy with the success of our grand project, ready for bed.
  23. Apna Bazaar located in 2812 Audubon Village Drive in Audubon, Pa (610-635-1550) Is a JAM PACKED, Clean well stocked new Indian Pakistani grocery store in the burbs. It has so so much for a suburban market, many many frigerator and freezer sections PACKED with many different selections. Fresh Veg, big spice aisle, housewares etc. Check it out.
  24. Hi all, I'm writing a story for Saveur on Indian Pudding and how its one of the few regional foods left that's really tough to find outside its home turf (New England). For example, in New York, there are only two restaurants, both owned by the same owner, that I can locate that serve the dish. I'm interested in hearing from people from New England and from New York and elsewhere about Indian Pudding. What's your experience with it? If you live outside New England, especially if you are a New Yorker, have you ever heard of it, eaten it,etc. If you're from New England, did you grow up with it? Have you heard of it? How does its tastes, texture and appearance appeal/not appeal to you, etc. Any stories about it, family and otherwise, would be great. Also, why when so many regional foods (e.g. Texas BBQ and fried chicken) have migrated broadly out of their regions has Indian Pudding stayed so local? Thanks so much!
  25. Having come over from the UK where Indian Restaurants go hand in hand with having a beer or other drink. I amazed at how few Indian restaurants there are in NJ that serve alcohol or wine. Fair enough a few operate the BYO system. But is it so difficult to get a liquor license in NJ??? All comments welcome
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