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Showing results for tags 'Indian'.
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On the UK board we have been discussing the pro's and cons of certain "modern Indian" restaurants and it made me wonder if there is a discernable historical path that can be followed with food from the subcontinent in the way that one can see with the development of French food over, let's say the last 200 years What I am really asking, I guess, is " is the food we find in the regions of India today, the same as that we would have found 150 years ago. Have techniques developed ( and not just with the advent of labour saving devices ) and have ingredients changed? This is not a question of whether outside influences have "fused' with the cookery of India, but whether as a culture of its own, the food has grown over time. For example, are there any great histories of Indian food? The sign of a true cuisine, perhaps? S
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Where do you go eat pakoras? Do you make them at home? What vegetables do you use and why? What makes a pakora special? What are the key ingredients for a good pakora?
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What is the difference between black salt and other salts? How and where do you use it? What does it do to the dish?
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Or is it better eating it at a restaurant? I make it at home very often. Friends seem to have Bhel cravings at odd hours of the day. Since restaurants are closed at those hours, my kitchen is called upon and it obliges. Do others make it at home? What recipe do you use? What packaged Bhel Mix do you use? Or, do you mix your own Bhel?
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I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
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Can one find Gongura leaves sold fresh in the US? And if so, is there a source in NYC? I love eating Gongura Chutney and would love to be able to make fresh chutney at home. PS: Gongura is the leaf of the Ambari Hemp plant. It is also called the hibiscus cannabinus. Hight in protein and with a great amount of ether, it is also good for providing energy. The seeds of the plant are considered to be aphrodisiacal. Stimulate the appetite and are purgative.
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I have been interested in the background to the development of Mulligatawny soiup. To me it appears to have been developed at the insistence of the British who were congenitally incapable of adapting to local cuisines and hence demanded a soup that they could have at the start of a meal. One of the myths that I find odd is that it was invented as there were no indigenous equivalents. However when I think about the cuisine of Kerala I am reminded of the Rasam that is favoured there. So. Is there such a thing as soup in Indian cuisine? Was Mulligatawny (Mulaga tawny) developed for the British? I would find any contributions extremely interesting.
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Lots of Indian recipes call for curry leaves. We have lots of Indian groceries in Austin but none seem to have fresh. The dried ones are tasteless. Can you get fresh ones anywhere mailorder? Or can you suggest a good substitute?
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Mirchi ( Chile Peppers ) While certainly from the New World have become an Indian cuisine staple. What chiles do you use in your cooking? How do you use them? When do you add them to your recipes? What makes you decide what chiles to use in a certain recipe? Any chile stories?
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What makes them so? How do you make them?
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How do you make your favorite Chicken Biryaani? Where did you get the recipe from? What makes it good? Different? What restaurant serves the best Chicken Biryaani?
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Does anyone ever make them? Eat them? How do you make them? Do you add nuts and fruits to them? Saffron and or Kewra? PS: Kewra is screwpine essence.
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I love almost any dish with tamarind in it. And more to the point, I am working on an article about tamarind. I'm familiar with how tamarind is used in Thai food, and to a lesser extent in Mexican food, but beyond vindaloo, I know little about how India uses this wonderfully sour fruit. What kind of dishes feature tamarind? Are tamarind drinks popular? What about desserts and snacks?
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Khare Masale Ke Chaawal, that's what he said. Over in Cooking's Peppercorn topic, I described a delicious Pakistani dish of rice and meat with whole spices, and Suvir recognized it, and well, now I'm wondering if you could, Suvir, outline a method of preparation. Could you also briefly, if possible, tell what sort of menu this dish would be a part of, or what it is classically served with? I imagine it's sometimes made without meat? And different kinds of meat? Priscilla
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What is your favorite Saag? Where do you get it? What is it made of? What restaurant serves your favorite Saag recipe. How do they make it? What do they call it?
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I ate Mirchi Kaa Saalan (chilies in a curry sauce) today. Do you know it? Make it? Is it made at a restaurant near you?
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Do you all know Chikki (nut brittle)? In northern India it is mostly made with peanuts. In western India it is made with mixed nuts, with peanuts alone, just almonds, or just cashews, or even all these nuts and some times sesame seeds are added. What is your favorite brittle? How is different from others? WHere do you find them?
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Pav Bhaji is the mash of potatoes, peas, onions, tomatoes and other vegetables with pav bhaji masala (special blend of spices) and lots of butter. It is served with pav (buns) that the Potugese are meant to have introduced to India. I find the hot dog buns closest in texture and shape. Do you know Pav Bhaji? Where do you eat it? Restaurant or home? Where is your favorite Pav Bhaji place? What do you know about Pav Bhaji legend?
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Any favorites? Where do you get them? Why do you like these Beers opposted to others?
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Not sure whether this belongs on this or the NY thread, but after "chatting" with Suvir, I thought it might be fun to get a group to go for chaat at Dimple Chaat House on a weekend afternoon for a quick bite of some Indian treats and to meet people who have kept the India thread alive and interesting. What do others think? When would be a good time to go?
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Jinmyo then asks: What place does lime and other citrus have in Indian cuisine? Howrecent? How traditional?
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What is your favorite way of using corn? Are there any particular recipe you use? Where is it from?
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I was there yesterday.. they were packed. Does anyone know of them? What do you think?
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I can live on Mango lassi. As a drink to go with Indian food.. as a dessert at times.. or just as my substitute for a small simple meal. I love the mango lassis made with Ratnagiri mangoes. There is something very wonderful about the mango flavor that is in the essence of those mangoes. Even though the pulp is from a tin.. I seem to not care. What do others think? DO you have a favorite Lassi? Where do you get it?
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Dahi (Yogurt) - Plays a very important role in northern Indian cooking. What do you think of when you think Yogurt and Indian cooking? Do you make your own yogurt? What do you think of yougurt in Indian food?
