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Dear Friends Need help!! Planning a snacks party on Diwali. Please give suggestions for the menu and the recipes!!!!...

I picked up a couple of packages of Shan brand spice mixes for a friend to experiment with. The instructions call for so-many "glasses" of water. How many ounces might that be? Is there some standard? Thanks, BB

I love curry but can't eat it almost everyday as I used to because I live in Europe now. I sometimes get a takeaway from an Indian restaurant but at 20 euro per person, it's not something I can do often! The ready made spice packets sold at tokos are very milky and lacks the complicity and depth of the real thing. The Knorr packets are even worst (not at all spicy, apples, sweet etc.). I'd really appreciate it if someone could give me an authentic recipe for Madras chicken curry (post here or PM me). Thank you!

Can anyone recommend an Indian caterer or private chef for a lunch that we'll be hosting in mid-September? Thanks in advance.

I am trying to find a recipe for what i have had described in indian restaurants as a "kati roll." it is a paratha bread wrap with cubed grilled chicken with tandoor or tandoor like seasonings, sauteed onions, lime juice, chilli paste... thats basically my best guess. ive tried to make it and the result is ok but im definitely mising something. If anyone knows what im referring to and has ideas for the recipe id really appreciate it!!! thanks.

Hi, Has anyone made the Indian dessert Barfi? If so and it was successful could you let me have the recipe? Cheers! Richard

Back in the Winnipeg News topic, Dejah asked about Indian food in YWG, so I decided to make it one of projects this summer. We were going to do a review of Indian buffets around town, but I prefer to focus on a couple of dishes because...well...I like to eat things I really like.This year, the focus is on palak paneer and samosas. Last night, as is our tradition, we went to a restaurant straight from the airport. I just wanted to go home, but my mother seemed disappointed, so I obliged. First stop, India Palace. I have always wondered how they managed to stay in business. When they were half of Bombay Snack House, the restaurant was in the more "happening" part of Ellice, but now it's further down, located in the space where they used to hold banquets. They've been in this location for quite some time, but I haven't dined there in a very long time. They're still quite busy, though. Not so much with diners (at least not on a Thursday night), but they were doing a lot of take-out orders. We ordered bhujia, samosas, palak paneer, chappati and mango lassi. Bhujia is often referred to as pakora (I've been to Indian restaurants where I've asked about bhujia, and I've been told, "It's the same as pakora."), but in my experience, pakora are more like tempura--vegetables dipped in batter and fried. At India Palace (and its predecessor), it's different. It has always been a mash of things, including chickpea flour, that has been fried. I've only had it at India Palace (and BSH), and have never even seen it on the menu of other restaurants. I love it. But not any more... The patties we had last night were thick (about 1 cm, possibly more) and dry. They used to be thinner, and fried up much darker and crisper. They also used to have more cumin in them, and that's one of the things I loved about them. The current version is not bad, and if I had never had the previous version, I might have enjoyed them more, but still, I was disappointed. And even greater disappointment was the tamarind sauce. I think they're using tamarind concentrate to make it! It used to be made with real tamarind! It's much sweeter and more syrupy now. Samosas came next--again, not nearly as good as they used to be. The pastry is much thicker, though is still crispy. The innards were an even bigger disappointment. I didn't see a single piece of whole coriander in the thing! Or taste it! It's still spicy, but perhaps they add some sort of powder now, because I didn't discern any chile flakes (as there used to be). Palak paneer (spinach and paneer) is one of my favourite dishes. This version tasted a little watery, to me. It was still thick, as I think palak paneer should be, but perhaps they didn't strain the spinach enough, or perhaps they don't use as much spice in it...I don't know. But it didn't have the depth of flavour (or even much flavour at all) I'm used to. The chappati were thin and delicate, and loaded with ghee. They didn't stand up well to being used to eat the palak paneer, but on their own they were fine. We were also served rice, which was moist (I don't think it was basmati) and tinged with tumeric. It was fine. Mango lassi could have used more mango, but was good. I was talking to my mother about my disappointment, and she mentioned they now hire others to make the food, whereas they used to make everything themselves. I think it's great they're doing so well that they can hire staff. But I miss the old food. I think what they serve is probably still good, but I probably won't go there again. Unless the other places in Winnipeg turn out to be worse, that is. We also took out two gulab jamun. I wanted jilebi, too, but they were out. I haven't tried them, yet, but will report when I do.

I've been wondering why there have been so few Alphonso mangoes available this season. An article in The Times explains why. Proof indeed, if it was ever needed, that climate change is a bad thing. What's it like where you live? We still have lots and lots of the Pakistani "Honey" mangoes (Sindhri & Chaunsa) but the Indian ones are almost non-existent. I've seen one box of old Alphonso and i saw a Kessar once at Sainbury's (rare beast indeed).

Beet Salad- South Indian Serves 2 as Salador 4 as Side. This is a great and versatile way to serve beets. I was served this version as part of a thali in a South Indian vegetarian restaurant- it was easy to copy because there are really no secret ingredients, but truth be told I find this dish to be much more than the sum of its parts. It is earthy, sweet, incredibly fresh, spicy, quenching and just plain old addictive. Of course it works best as an accompaniment to an Indian meal, but just as well goes with your summer BBQ, light sandwich lunch, or whatever. The photo included is the salad prepared as a taco, and the avacado really brings it to another level. 2 Fresh beets 1/2 c Red Onion- sliced 1 tsp Black Mustard Seeds 1/4 c Fresh Coriander(Cilantro)- rinsed and dried 2 Green Chiles(small) 1 T Lemon juice Salt to taste Heat a small skillet to medium high heat. Add mustard seeds and toast for a few seconds until you can smell them bloom and take on a nutty scent. Immediately remove to a separate bowl and set aside. Peel beets and grate (uncooked), either on a box grater or food processor, into a lerge mixing bowl. Due to the staining nature of the beets it would be wise to use rubber gloves and a stainless steel bowl. Chop the chiles and fresh coriander and add to the bowl with the shredded beets. Add all other ingredients and toss to combine. Set aside in the refrigetator for a half hour before serving. Keywords: Salad, Hot and Spicy, Vegetarian, Indian, Easy, Food Processor, Vegetables ( RG2125 )

I read the article on Indian mangoes last year in Saveur, and also read that Indian mangoes are now being imported to the US. Has anyone seen any for sale locally this season, especially the Alphonso variety?

I drive through Newark Avenue often and notice all of the Indian restaurants and stores. I have not gone to any of them in years, and need some help. Are there any standouts? Thanks, Joana

Looking for good non-Americanised Indian along the Main Line for a birthday lunch for a favorite aunt this weekend. Any suggestions?

Here's a link to my review of the pleasures and circus thrills of South Indian Coffee. Enjoy!

Went out for dinner on sunday night with the chaps from work to a restaurant in Henly called 'The spice merchant'. Food was really good, well flavoured with good breads and rice. With the starters and popadoms we were given a powder to spice them up called Malikas Puri (not 100% on spelling) it tasted of peanuts, lentils and delicate spices. Im guessing that these are the ingredients but would love to know more as it would be cracking on a new scallop dish that i have in mind. Anyone heard of it? any ideas? Thankyou

Years ago I shopped at an Indian market in San Francisco where bulk spices -- many of which were common in "American" cooking also -- were not only fresher but cheaper by many factors. Are there any in the D.C. area? Barring that on the Shore, I've found that the little bags of spices sold in the Lation aisle in Food Lion save money as well. I buy bay leaves that way; getting them the McCormick, et al route is for suckers. But I think if I could track down a good Indian spice market, I could fill my larders with the schtuff I needs.

I've been looking for good East Indian delivery. The only criteria is a good selection of vegetarian dishes and that they'll deliver to Hastings-Sunrise. I tried calling a bunch of places that advertise in the YP, but many of them said they weren't doing takeout anymore, wouldn't deliver to my neighbourhood, or charged $7-10 for delivery! But I have had two good experiences with Saffron on Kingsway in Burnaby. The food is pretty good - on the plus side it's fresh (had a bad experience with delivery from Yogis on Commercial, where all the food seemed like it had sat in the steam trays for the whole weekend - but it was a Monday so I will give them another try before panning them), not too salty and not greasy. On the downside, the samosas are just so-so, and the vegetarian koftas are a bit soggy and flavourless. But what's really great about the place is the delivery service. Both times I called, the person who answered was very polite, got what I was talking about right away, didn't rush me (although they were busy both times), took a moment to be kind, gave me a total without me asking for it, and just generally made it a peasure rather than the usual chore it is to call restaurants to order takeout. Both times the food was faster than expected, by a wide margin, both times the deliverer was really nice and polite, and both times my order was EXACTLY RIGHT. I usually expect about 50% or more of my takeout orders to arrive incorrect in some way, but not from Saffron. Saffron's web page.

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South Indian Style Broccoli Serves 2 as Main Dish. Broccoli isn't a traditional Indian vegetable, but I designed this recipe to use up leftover boiled broccoli in the style of cauliflower. 3 c broccoli, cut up and cooked 3 T oil 2 T cumin seeds 2 tsp tumeric 2 tsp corriander powder 2 green chilis, sliced thinly 1/2 c chopped cilantro salt, to taste Fry the spices in the oil until they smoke a little. Add the broccoli and chilis and fry for a couple minutes to get the flavors mixed. Add salt to taste and stir in the cilantro before serving with chapati. Bonus recipe: just before adding the cilantro, crack 2-4 eggs into the pan and stir them around. Keywords: Main Dish, Side, Easy, Vegan, Vegetables, Indian ( RG2107 )

So, obviously, there's Devi (which doesn't deliver) and Tamarind (which does, for a small fortune). Our go-to place used to be Curry Leaf but the last few times have been deeply disappointing... Any suggestions?

Well, I love the ideas of Indian food. I almost see them as the opposite of new French cuisine, with lots of ingredients, spices, and complex flavors. But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect. I was wondering if there was a French-Laundry-ish type of book out there that involves Indian cuisine. I remember a Micheline-starred Indian restaurant say that philosophically, "We add spices to food the same way you would add salt and pepper to steak." That's the type of Indian food I'd like to cook!

Okay I'm about to make some khichdee, which is basically a porridge of moong dal and rice. Can I do this in the rice cooker on the congee setting? Will the moong dal clog it up and make a horrific mess? I rather suspect the answer is yes but am tempted to try it anyway.

I'm really jonesing for some Indian or Pakistani food. I San Francisco, all the places were low-end, nothing fancy, but really really tasty. All the places I go to on the East Coast are more high-end... white table-clothes, sterno heated dishes, fancy dress for the waitstaff. I just want a greasy spoon type indian joint. Are there any in south Jersey or Philly??? Other than that, what are peoples favorite indian or pakistani in general?

Hi all, I'm just came home from an Indian restaurant and I had ordered the Kozhi Nigiri (I did a google search on it, and think the menu might have a misprint and it should be Kozhi Nilgiri instead). I tasted the Kozhi Nilgiri and it was sooooooooooooooooooo good. I have been in heaven and besotted with the flavor, the freshness, the lingering enchantment of the sauce. I tried to google the recipe, but I can't find any recipe for Kozhi Nilgiri....I've seen Nilgiri this and Nilgiri that, but no Kozhi Nilgiri, so I don't know which is the right recipe. Here is the description from the Menu "Kozhi Nigiri - Tenders of chicken sauteed with green onion, spices, and herbs, cooked in a Nilgiri sauce. From the hills of Blue Mountain". Does anyone have a recipe for this luscious Kozhi Nilgiri dish? Can someone direct me in the right direction?

Hi! Could someone kindly share video site that feature on western classical or fine dining? Endless appreciation!

I went through my first hurdle in understanding the various types of Roti(Bread served Indian food. The Indian vegetarian is very healthy and the range of bean products is abundance. Now I would like to understand some of the popular dishes that goes well with the following roti: Chapati/Dosa(Thosai)/Puram Poli/Roomali roti/Pakora Pakoda/Naan/Poori/Bhatura. Let me know if I miss out any? Namaste