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How do you rate them? Are there winning items available through them? How do you rate their chutneys? The store-brand that is. Do you buy their packaged foods?

Hello Anybody got any ideas for my first time trying to cook indian food? any easy dishes to start with? i eat just about anything, so feel free to toss out the ideas! thanks mike

What Indian seafood recipes do you use? Where are they from? What fish do you think lend themselves best to Indian cooking?

I realise that the various spellings of dal are probably phoenetic translations from Indian languages, but is there a 'most' correct version? Is it all 'much of a muchness' or is there a difference?

Masalas (Spice Mixes) Spice blends are used extensively in Indian cooking across the different regions. They are used to add a distinct flavor to a dish. They vary in their texture, complexity and their form. Some are prepared as powders, others are simply a mélange of whole spices and yet others are pastes based on fresh ingredients such as chiles and herbs. India, Indonesia and Thailand have many different recipes for such blends, pastes and mixes. In India the blending of spices is the essence of its cookery; to become a good Indian cook you must first become a maslachi(a spice blender). The word masala means a mixture of spices but also refers to the aromatic composition of a dish, or simply a gravy. At times Masal also refers to gossip. The western concept of having a single masala or curry powder gives little if any insight into Indian cooking since there are hundreds of masalas - from different regions, for different recipes, and prepared to the taste of different chefs and homes - imparting a distinctive flavor to each dish. The most common ground blends are the garam masalas, used in northern Indian cooking, and hotter masalas or curry powders from the south. They are usually made up as required and will keep for 3-4 months in an airtight jar. These masalas change in flavor as one travels from one region of India to another. * Curry Powder (South India, all over the different states of the south) * Bottle Masala ( Maharashtra) * Sambhaar Powder (South India, used in Southern Indian cooking extensively) * Panch Phoron (From Bengal, used in lentils and vegetables) * Garam Masala (Most important spice blend of North Indian cookery) * Chaat masala (North India, used with fruit and vegetable salads, raitas and garnishes) * Green Masala (All over India, used in fish and chicken dishes for marinade) * Rassam Powder (South India, used in light very spicy soup like preparations) Basic Garam Masala Garam Masala This is a version of the most common type of garam masala used throughout northern India. * 2 cinnamon sticks * 4 bay leaves * 1 1/2 oz cumin seeds * 1 1/2 oz coriander seeds * 3/4 oz green or black cardamom seeds * 3/4 oz black peppercorns * 1/2 oz cloves * 1/2 oz mace Break the cinnamon sticks into pieces. Add the bay leaves. Heat a heavy frying pan and after 2 minutes put in the whole spices. Dry roast over a medium flame till color darkens, stirring or shaking the pan frequently to prevent burning. Place the contents on a cold platter to cool, then grind and blend with mace powder. Store in an airtight container.

On the lime thread, Suvir mentioned Bora Kheema, a Moslem-style ground lamb dish. It sounded very intriguing and I had some ground lamb, but Suvir wasn't logged on to ask for more directions, and I couldn't find a recipe. He had mentioned that it was cooked simply with cinnamon, cumin seed, coriander seed and red chile powder and finished with fresh lime juice. Left to my own devices, here's what I did -- First, I pan roasted the above spices plus something called penja pepper (pearl of cameroon) -- a white peppercorn, black cardamom seeds and some dried small red chiles and then ground them up. I chopped up some onion and sauteed it in a little oil until it was browning. Then I added some chopped up skinny (but bigger than Thai and not serrano) green chile peppers, garlic and ginger and sauteed that for a few minutes. I then stirred in the ground lamb, broke it up, and stirred it until it was just starting to brown, added some salt and 1/2 cup water and some of the ground up spices until it smelled right. Turned heat to very low, covered the pan, and cooked for a little over an hour until the meat was fairly dry. Turned off heat and squeezed in some lime juice. Ate with rice and some spinach. It was very enjoyable -- pretty hot from the fresh and dried peppers, but the cinnamon, cumin, peppercorns and coriander (I'd just bought some very fragrant Moroccan coriander seeds) seemed to balance the pepper heat with a darker, very aromatic taste. I'd appreciate it, Suvir or anyone else, if you'd post the authentic recipe so I could try that the next time, as well as other recipes for kheema. I find kheema truly addictive, I just want to go on eating it. Another question (this may have been addressed on another thread) is how long will dried spices stay fresh? What's the best way to store them? I buy the smallest packaged quantities possible (don't have a good source for bulk spices), but my kitchen is very hot and airless, and I always find I'm throwing spices out because they lose their fragrance.

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.

Do you see yourself cooking more with Lamb or Goat? What recipes do you use? Where are these recipes from? What cuts of lamb do you use for these recipes? Where do you buy your meat?

Although I like Indian food very much, I have not yet participated on this board because of my admitted abject ignorance regarding Indian cuisine. In order to learn more I was hoping that Suvir or others could recommend some books that will explain the fundamentals of Indian cooking styles, methods, and technique. Also, perhaps a cookbook or two to begin practice in making some of the food myself. Generally, I am loathe to follow a recipe, but it may be a good way to grasp the intricacies of this cuisine. Specifically, I would like to know of some books that will give me an overview of the food, its regional differences, ingredients, and history, and then a seminal cookbook that contains recipes for the most important elemental dishes. Thank you.

What kind of Raita do you like most? Where do you find this recipe? Do you make it at home? Where is your recipe from? What kind of yogurt do you use?

Do you taste as you cook? Is the tradition of not tasting foods as you cook them just a part of Indian myth today? If you do not taste as you cook, how do you make sure your food is perfectly cooked and spiced? Is there a reason why you do or do not taste food as you cook?

A friend who works on a farm in Pennsylvania is coming to NY for the weekend and we were thinking of eating at Pongal's. She's lived in Mali and traveled throughout Africa and Southeast Asia so she is quite open to new foods. Also, we worked on a tomato and chile pepper farm together, so she likes spicy food a lot. However, she is a vegetarian, so I thought Pongal's would be perfect. I haven't eaten in Pongal's for some time now. Aside from the dosas and idlis, does anyone have any recommendations for other things to order there? I read through the thread on Dimples and now I'm torn about whether to go there or to Pongal's. My friend lives in a rural area with no chance of eating Indian food, and rarely has a chance to come into NY -- which restaurant would be a better choice? Also read through the thread on acquiring a taste for Indian food and was amazed all over again at the sheer complexity of the cuisine and the subcontinent itself. What a wonderful and informative -- I'm busy pulling my Indian cookbooks down from the shelf to look things up.

What brand do you use? Do you ever make it from dessicated coconut? What recipes do you use it in? Where are these recipes from?

Husband bought a little container of asafoetida the other week. Whenever he cathes a whiff of the stuff, he complains it is filling our cupboard with a smelly sock smell. (Mrs Balbir Singh says some varieties have a nauseous small.) I don't sense it this way. I don't mind the smell at all. Anyway, last night husband made some fried potatoes from Madur Jaffrey. They were quite good, I wasn't sure if I could detect the taste of the asafoetida, though. I was wondering how else it is used, Suvir? And what would you recommend?

Is there a favorite Indian Chicken Curry you have? What makes is special for you? Where do you find it? Do you cook it at home ever? Where did you get the recipe from?

I'm having people over for curry next week. The one I make is chicken, very hearty, very spicy. When I first started preparing this recipe for dinner parties (about 30 years ago) I thought that at a "proper grown-up dinner" I absolutely had to serve wine. Otherwise, the evening would be cheap and low class and everyone would know I was an inexperienced, unsophisticated ninny. About that time, on TV Graham Kerr (speaking directly to me, I know) informed me that in his opinion wine just doesn't work very well with curry. Much better, said Galloping Graham, was a heady, cold beer. And since then, that is exactly what I have served. And it's delicious. A big mouthful of spicy curry washed down with cold beer seems, to my mind, just about perfect. Of my dinner guests next week, however, one couple just does not like beer. I am at a loss. Although I have continued to experiment, even after the Kerr revelation, I have never found a wine that I think goes as well as the beer. Any suggestions?

I am planning to Tandoor some Quail and Lamb cutlets tonight and want to serve it with a fresh ( slightly spicy) salad that will not over power the flavours of the meat. I am thinking a simple dish of tomatoes, red onion, and corriander, but would like something a bit different. Any thoughts/help appreciated S

I've been cooking Indian food with great enthusiasm, and if I may say so, success, for a number of years. I had an Indian/Israeli boyfriend (born in Bombay, grew up in Israel) with whom I lived for many years, and during that time I worked very hard to get my Indian food to a certain level. We visited his relatives a lot, too, and I collected recipes from the Aunties over a long period. So here's what I'm thinking for this particular dinner: dahi batata puri (delicious and makes for a fun activity, too) shrimp with dill and ginger buttered saffron basmati rice (which I bake) sweet and sour tomato & raisin chutney (from Madhur Jaffrey - it's fantastic) raita salad - just cucumbers, tomatoes, scallion, cilantro, oil, lemon juice, salt & pepper cauliflower with onion and tomato some onion relish on the side, probably onions soaked in vinegar fruit salad or perhaps an apple clafouti with vanilla ice cream chai The only thing I'm not sure about is the cauliflower. I'm thinking a green bean dish would be better. What say you all?

Indian Ocean one of a handful of rock groups from India is playing at Nirvana tonight. They are playing to raise funds and awareness for the gross tragedy in Gujarat. Sir Ian Holm (Bilbo Baggins-Lord of The Ring and Napolean-Emperors New Clothes) as well as others will be present in support of the cause and to enjoy the restaurant fare. The group will perform from 5:30 PM until 7:30 PM. The restaurant does I believe takes reservations. If you are interested in hearing some Indian inspired music and also support in bringing relief to the families of victims and those displaced in that communal tragedy, please feel free to come. I am sorry to post this so late. If anyone wants to enjoy good views and music and some Bengali fare please feel free to visit Nirvana. If you want to help with the relief efforts, you can ask me privately and I can send you details about where to go offering funds or other help. For an article related to the tragedy, you can click below. Gujarat - Arundhati Roy The Nirvana Cocktail is a lovely Mango-Champagne cocktail that is perfect in the summer. The parathas stuffed with spinach and cheese are my favorite this time of the year with some Raita. They stuff them nicely at Nirvana. A thick layer of stuffing unlike at many Indian restaurants. The Beef kababs and tikka are nice and moist while being subtly flavored.

One of my favorite dinner party dishes is a wonderful, robust chicken curry. I like to display an array of condiments. It's really fun and rather impressive to go along the line, picking a little of this and choosing a little of that. What condiments do you usually offer?

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?

As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, but that was it. Where in india do they specialise in offal and how do they prepare it. Any clues? S

where can i go to get good indian food in london? I'm not looking for anything fancy. I love chana masala, butter chicken, sag paneer, nan and chutneys. We are staying near Harrods.

It is curious to me that I have never developed a palate for Indian food, though I have been served what was purported to be some of the best in its class. I don't know whether my palate is trained to spices and fats that are so different from those that comprise Indian food that I just don't "crave" it. Can you'all recommend a good restaurant in Manhattan for me to get a kind of broad introduction to the best of this cuisine? I am also trying to move away from the high fat, high meat diet to a healthier mix of foods. Speaking of other cuisines, I have, for example , eaten several meals at Zen Palate, and have never had a desire to go back. I've eaten in what I'm told is the best Zen Buddhist restaurant in Kyoto,and though the food was subtle and exquisite, it was not satisfying. I have eaten sushi for over thirty years and enjoy it greatly. So I am not unready to enjoy new foods and experiment. I don't know whether my palate needs retraining, or my experiences have not been broad enough or good enough. If I can find foods to replace (some of the time) my beloved hamburger, (or rib eye) and not feel totally deprived, I would like to try.

Is now being served at Selfridges as a part of the Indian festivities. A friend just came back from London. He said it was the best Rabri he has ever eaten, period. Have any of the UK members tried it? What is the feedback? Worth coming to London for? Honest answers please. For you know I will do just that.