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Found 988 results

  1. What do you all think of Chapatis, Naans, Parathas, Kulchas, Bhaturas, Rotis and other Indian breads? Which ones seem more special than the others? Where do you find your favorite Indian bread? And what has made it better than other places? Which lend themselves better to restaurant menus? What shortcomings do you experience? How would you like to see them change, if at all? Do you crave for them?
  2. Where did you last eat your favorite samosa? What made it so? How was it different from the others you have eaten?
  3. Okay, I admit it, I just can't convince myself to like Indian desserts. At least, not based on the ones I've tried. I recently ordered a bunch of stuff from Surati Farsan Mart in California (which is temporarily closed on account of a kitchen fire, details at http://www.suratifarsan.com ) and I found most of it to be painfully cloying and one-dimensional. These are supposed to be some of the best Indian sweets around, though I suppose there must be better ones in India. So, what's the deal? Have I just not been exposed to good Indian desserts? Will somebody educate me a bit here?
  4. Rachel and I had the best rendition of these we've ever tasted at a local Indian buffet today -- these were puffy and crunchy, unlike many we have had at other buffet lunches that were dense, heavy and very greasy. Suvir, do you have a good recipe for these? For those of you who are not familiar with them, these are small, fried doughnut-shaped appetizers made out of lentils and rice flour, and seasoned with various spices.
  5. So does anyone know of good beef dishes they have eaten at restaurants from the sub-continent? Where did you get them? How were they?
  6. In Britain I guess we have more Indian and Pakistani restaurants than any other nationality, obviously due to our historical links with the Indian Empire. I have probably eaten in as many as 200 different Indian/Pakistani restaurants around the country. And I can't remember seeing fish on the menu (apart from Chingri, or prawns) in more than a handful. One notable exception is an excellent South Indian restaurant, The Banana Leaf, near where I live, who have a few different fish dishes. Is this a feature of Indian cuisine, that fish are not widely used ? If so, I am surprised given the restrictions on meat in the two parts of the sub-continent (pork in one part, beef in the other). If not, then why is this part of the cuisine not "imported" to Britain ?
  7. Hariyaali Kababs as far as I know, are made from a mint and cilantro marinade. It is traditionally grilled in the tandoor. My guess is it is from the north. I will call some tandoori chef friends and ask if they think otherwise. The word Hariyaali in hindi means green. I make them at home for parties in our home tandoor with mint and cilantro and chicken breasts. I have also made them with chicken wings. But personally find the flavor get heightened with chicken breasts. Will see if I can search for a recipe in my data base. Or will write one for you. I end up making marinades just by sight and mood. A lot of Indian cooking is very of the moment and most of our recipes are dictated by who makes them and when. Curious to know when the review came in NY TImes. As far as I know, Eric Asimov and William Grimes review restaurants. Who is this other writer? Maybe you are thinking of another paper? I remember many months ago, you and I had chatted about this restaurant. I am glad it is still good.
  8. I hear the words curry.. curry powder... curry paste and curries all the time. Many times their usage does not bode well with my Indian upbringing. And at other times, I am amazed at how aptly these words are used. What does Curry mean to you? What do you think are its roots? Is the word from the English language or from one of the many Indian languages? This link below goes into much more detail and would be fascinating for many. Please read and share your thoughts. The Origins Of Curry Link And now about what curries mean to Canada. The link below seems to be quite articulate with just a few Curry-facts seeming fuzzy. Canadian Story on Curries Link
  9. 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?
  10. Several people who have traveled to India have said to me, as though it's a law of nature, that the best cooking in India occurs in private homes. If true, this is amazing to me, as it's certainly not the case in any Western nation I know of. So, is it true? And if so how is the training to home cooks being imparted, and why can't restaurants duplicate it?
  11. I'd be very interested to hear the opinions of those who have dined around India on the following: Where, outside of India, can you get the best Indian food in the world? Don't say New York, because I know that's not it!
  12. 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.
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