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Found 988 results

  1. Anu

    Phirni

    I am making dinner for some friends and would like to make phirni for dessert...however I want to try something different with it...adding fruit, different flavors...Does anyone have any suggestions?
  2. 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.
  3. mongo_jones

    indian rums

    forgive me if this has been discussed before. rum is huge in india, especially with people in the armed forces (as we call the military). perhaps the biggest indian favorite: old monk
  4. Bob Musa

    homebuilt tandoor

    for those interested in a little amusement... i'm building a tandoor in my backyard with no real idea of what i'm doing. you can find my blog here with plenty of pictures.
  5. 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?
  6. Hello I'm Indian living in France. Since it's the season now, have you had experience in cooking game Indian style. Back in India, in the north of Bombay where my parents have a farmhouse, the Warli tribals used to cook game. Thanks
  7. 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??
  8. cubgirl

    DAHL

    I am new around here but would like a good recipe for Dahl, if someone could help me please. Thanks
  9. I had lunch today at the Indian Supper club in the worldgate center in reston. They have the lunch time buffet for $9. I have been to a lot of indian buffets and i can definetly say that this was the worst indian buffet I've ever eaten. The rice was greasy (i'm assuming alot of ghee), the quality of rice used was poor, the selection of condiments and dishes was limited. What was there was bland and poor. I will not go back to this place. What a waste of time and money.
  10. Suvir Saran

    Cooking and food

    What does the term "cook" mean across cultures? Is it imply the subjection of foods to heat or fire? Or does it have other meanings as well in other cultures? What is it's unique form in Indian cooking?
  11. easyguru

    Indian Cookbooks

    A common request is to suggest a Indian cookbook. This compilation of links has most of the discussion which has happened on this topic. http://forums.egullet.org/index.php?showtopic=41944 http://forums.egullet.org/index.php?showtopic=38550 http://forums.egullet.org/index.php?showtopic=40426 http://forums.egullet.org/index.php?showtopic=40158 http://forums.egullet.org/index.php?showtopic=35639 http://forums.egullet.org/index.php?showtopic=29928 http://forums.egullet.org/index.php?showtopic=34831 http://forums.egullet.org/index.php?showtopic=13852 http://forums.egullet.org/index.php?showtopic=28196 http://forums.egullet.org/index.php?showtopic=23402 http://forums.egullet.org/index.php?showtopic=9910 http://forums.egullet.org/index.php?showtopic=11649
  12. eGullet UK is having a huge (21 people) get-together at the Tayyab restaurant in London next week. This is actually a Pakistani restaurant, and doesn't serve wine (whether for religious or commercial reasons I don't know). Tony Finch, who has organised the event, suggests we all bring our own wine, and has recommended Shiraz as a good match for this type of food. The problem is that now everyone will bring Shiraz and that's likely to be boring. So I'd like an alternative suggestion or two. I have to admit that I generally drink (Indian) beer at Indian restaurants, and I can't think of a classic red wine that seems to fit. Maybe Chianti ? So please make some suggestions. If your choice is obscure, some ideas on where I could buy it in London would also help. Thank you, folks, you might also change my drinking habits at Indian restaurants for ever
  13. rajsuman

    Konkani Cuisine

    Hi folks, Before I delve into the details of this little-known cuisine, I'd like to introduce myself. I feel really lucky to have come across this wonderful forum where everyone is passionate about the same thing as me - Indian food. My name is Suman Varadaraj and I live in Dublin, Ireland. I used to be the Indian Food Guide at About.com - the best part of my job was helping all those who wrote in with their queries to discover the wonderful world of Indian food. I've lived in Ghaziabad in U.P. (Have you heard of it Suvir?), Bombay, Mangalore, Bangalore and Dubai. It might come as a big surprise , but I am, of course Konkani. We're a small community and yet it's amazing to see the variations in the cooking styles, depending on where we come from. - My parents are from Mangalore, which is a coastal town down south in the state of Karnataka, famous for its wonderful seafood. We love our fish and our food is 'bold' in the sense that it makes liberal use of garlic. - My husband comes from Bangalore and their food is more 'saathvik' - it leans towards the famous Udupi-style of cooking. They use very little garlic, if any and their food is purely vegetarian. They also tend to add a little jaggery to their side dishes. - My maternal grandma's family was amongst the many Konkani families in Northern Kerala, they have some distinctive dishes not known to other Konkanis. In general though Konkani food can be described as thus: Ghashis: Coconut, chillies and tamarind ground with or without any additional ingredient and made into a sauce for fish, beans or even chicken. The baghaar or tadka also differs. Sukke: Dry vegetable dish, again using coconut, chillies and tamarind with ingredients such as roasted or raw coriander, urad dal etc. Upkari: A stir-fry of vegetables - in Mangalore they generally prefer it with a baghaar of mustard and red chillies , in Bangalore it's usually mustard, green chillies, curry leaves and grated coconut Thalasani: Again, a stir -fry of vegetables, but with garlic and chillies. Thoy/Kholombo: The former being Konkani-style toor dal, the latter being our version of the sambhar. I could go on and on, but at the outset I hadn't even intended to write so much. I'd love to know if any of you have ever come across Konkani food or have tried to make it at home. Thanks for making me feel welcome on this forum. Suman
  14. 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.
  15. vivin

    Burra Kabab

    My favorite mutton dish is Burra Kabab. Proabably because my dad used to like it so much. He is a red meat kind of guy. I do not have a good recipe for this though. And I would not even know which parts work best. Any ideas? Have a lot of people had this dish? Seems kind of scarce around here and scarcer still is a good rendition of this classic dish from north western province in Pakistan. Another related mutton dish is mutton roasted on hot stones (marble ??) that is, I think, native of the Sindh province. Lightly seasoned. Very very good. vivin.
  16. Hi. I was lucky enough to be asked to review Monica's Spice is Right Cookbook for the magazine internationalwoman.net and I found it very easy to follow, even for a novice like me! I grew up eating Indian food but it's not available where I live now, so this was a new thing for me to try but all the dishes turned out authentic. My question for Monica is....when are you bringing out your next book?
  17. Nayantara Majumdar

    Laccha Paratha

    Hello everyone, Am quite new to this forum. Has anyone tried making laccha paratha successfullly? I do not seem to get the layers and it's so disappointing. I dust the surface with oil and flour before cutting a radius, folding it like a cone, flattening it and then rolling out. In the dough I add oil too. I am originally from Kolkata, where we get the most amazing layered parathas. Any suggestions???? Thanks Nayantara
  18. rajsuman

    Dals

    I was reading Italian Food by Elizabeth David when I came across a recipe where you first fry onions in oil, then add the lentils, fry some more, add water and cook until the lentils are done. That made me wonder if such a practice exists in Indian cooking. Does it? Any advantages of doing this? Suman
  19. 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!!!!!
  20. 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?
  21. Edward

    Guavas....

    So, here in suburban Bombay I am gobbling up fresh guavas at every chance. They are pretty abundant right now and their fragrance is irresistable...I can smell them halfway down the street! Besides just eating them doea any one have any ideas for cooking them...like a chatni perhaps? Edward
  22. Does anyone know of cookbooks that cover the cooking of the Indian diaspora? I'm researching some stories on Indian cookbooks, and I thought this would be an interesting angle. The few such cookbooks I've seen are fascinating - familiar Indian recipes, but with differences in ingredients and influences that reflect the histories of these communities. I guess many of these cookbooks are conscious attempts to commemorate these communities, so they all filled with anecdotes and nostalgia that make them really interesting, and often moving, reading. I know the classic South African Indian 'bible' - Zuleikha Mayat's 'Indian Delights'. I have some South African Indian relatives myself, the wives of my Gujarati cousins who now live in India, and make some interesting recipes which they tell me they brought with them from SA. For example, they take kandh - yam with a weirdly blue-purple coloured flesh - and cook it and slice it thinly and use these slices to sandwich a mixture of grated coconut and coriander leaves and some other spices. It looks bizarre: purple sandwiches with a white-green filling, but tastes great. I've just picked up another really interesting book: Recipes of the Jaffna Tamils, edited by Nesa Eliezer and printed by Orient Longman. Since Jaffna is just a strait's distance from Tamil Nadu one wouldn't expect the food to be that different, and much of it is standard Tamil stuff. But there are interesting variations, like a whole section on recipes using the products of the palmyra palm. Also, and I realise this might sound political, but its not meant to be, Tamil Brahmin cuisine and culture seems to have less of a hold in Sri Lanka as it does in India. So while the image of Tamil food in India is dominated by vegetarian Brahmin cooking (at least till the recent rise of 'Chettiar' cooking), the recipes in this book reflect the non-vegetarian cooking that is very much a part of Non-Brahmin Tamil life. A recipe for rasam flavoured with chicken bones for example sounds really surprising to someone used to the common vegetarian only version. Are there other such cookbooks for the desi communities in Trinidad, Mauritius, Fiji and where else? A friend who was coming from Guyana promised to get me a Guyanese-Indian cookbook, though unfortunately he cancelled his trip at the last minute. (But this link has some interesting recipes: http://guyana.gwebworks.com/recipes/recipe...pes_alpha.shtml ) Any names, comments, recipes, suggestions from people with experience of desi diasporic cooking would be welcome. Vikram
  23. Suvir Saran

    Matar Paneer ( Indian Cheese )

    Matar Paneer ( Indian Cheese ) 10 c whole milk 1/2 c buttermilk / yogurt (more maybe needed, so keep some extra In a large heavy bottomed pan, bring the milk to a boil over medium heat. Stir often to ensure that the milk is not sticking to the bottom of the pan. When milk starts to boil, lower heat and add the buttermilk and stir until the milk starts to separate into curds. Remove from heat as soon as this happens. You can even add a few ice cubes to the curd-whey mix. The heat will make the protein tougher. Hence the need to expose the cheese to as little heat as possible. If the curds are not forming, add a little more buttermilk and cook for a couple of minutes more. And do the above as soon as the curds form. Pour the curds-whey mix into a collander lined with several layers of cheese cloth or even a layer of muslin, draining onto a dish that will collect the whey. Collect the sides of the cheesecloth or muslin and tie them up together and twist gently to help drain the whey from the curds. Place the bundled curds on a tray and press this bundle with a heavy pan/container or obejct. Make sure this heavy weight covers the bundle fully. To make cheese for dessert recipes or for koftas or even a bhujia, weight it down for no more than a half hour. For recipes where cheese cubes are used, weight the bundle down for an hour or more. This will make the cheese form a firm mass that can be cut into neat cubes. Note: I use buttermilk as it makes for cheese that has very little sour flavor. People use lemon or vinegar, these curdle the milk quickly but leave a strong aftertaste. This aftertaste is not nice when making desserts with cheese. Try and use the cheese the same day as you make it. The more time it is kept the dryer it becomes and the harder it will be. When making soft cheese for desserts. Weight it down for a shorter time as I write above. You can leave more moisture in, if you know you will not use it till the next day. The cheese will get dryer in refrigeration. For the firm cheese, you can make the firm cube and store it overnight in chilled water. But you cannot put the cheese in water until a firm cake, with all the whey drained is formed. So, first make your cheese cube, and if you are not using it the same day, immerse it in a container of water, seal with a cover and cut only when ready to use into smaller cubes. Keywords: Side, Indian ( RG886 )
  24. Suvir Saran

    Indian Food

    How does the fact that Indian cooking in homes is largely vegetarian affect the restaurants serving Indian food? What effect does it have on the sales in a restaurant? Do people go to them primarily to eat meats and sate their cravings thereof? Any thoughts?
  25. BBhasin

    CHICKEN CURRY

    growing up, chicken curry was always a whole chicken cut up in parts. Now, some serve it boneless, others want only white meat and some( like me) prefer legs and thighs. I was reading this article which piqued my curosity. What do you prefer? article
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