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Found 988 results

  1. 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
  2. Rushina

    Diebetic diets

    My cousin is a diabetic with a gentically weak heart and occaissional blood preassure. Also he is of the old guard that wants tasty food. I need to formulate a workable diet for him. It has to be easy to do with ingrediants that are locally available. We are already baking most thinks instead of frying. Oil has been cut down to a bare minimum, salt is out and sugar is out. What I would like help with is anything in terms of advice as to what could work. Do you know a diabetic? Do you know of any foods that are helpful to diabetics? Any websites that deal with diabetic food for Indians? Rushina
  3. Hello, I’ve eaten food from British Indian restaurants and takeaways, and it has a special taste that isn’t found in American restaurant curries. Do you know what that is? Is there something in the base sauce that is special? Chicken broth? I’ve heard that oil is skimmed off the curries and added back to the base sauce? Is that true? Is monosodium glutamate added? If the oil in the pan catches on fire -- does that add that special flavor? Is the base sauce left out to ferment? Is there something else I haven’t thought of? Something complex -- something simple? A special herb or spice? I’d appreciate any thoughts you have, any clues. I’ve tried many cookbooks -- Kris Dhillon, Pat Chapman, and on and on. They are close, but not quite there. I want to recreate some of those great meals at home! Thanks, -Mary
  4. 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?
  5. Suvir Saran

    Graduation Party Weekend

    Any ideas what one should expect at the Graduation weekend in an Indian household? Are there things Indian do differently from others in the US? Are there things that are similar? Does such an event even matter in an Indian household? Are their parties that happen? Guests that sleep over? Special foods that are cooked? What gifts does one take the family? What should one expect?
  6. I'd posted this question in an earlier discussion, but it got buried somewhere, so here it is again: What unusual things do you bring back from India? I've brought varak, copper vessels, the traditional butter-churner (mathani, even though I don't use it - mainly for decoration purposes), dried rose petals, bamboo shoots in brine, raw mangoes in brine.... Still on my list/wish list: Hyderabad ka potli masala, brass vessels, the black claypot my grandma used to make her famous fish curry in, surahi (a bit far-fetched I know), bharanis. Suman
  7. Monica Bhide

    Buttermilk

    Tell me how you use it? Drink it? Add it to cooked rice? Cook with it?
  8. Does anyone out there have an Indian recipes to share on Okra? A friend recently send me a huge box of it from her garden and I'm tired of using them as thickeners for my Gumbo.
  9. 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
  10. I am doing some research and could really use some assistance. Are you on a lowcarb diet or on Atkins -- are you preparing any any Indian dishes.. PM me if you are upto doing a short interview with me i am also looking for boards on Atkins in India and any other related materials.. would love your help
  11. 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.
  12. Hema's is great but the service (lack thereof) amd wait is really a drag-Have taken friends to Hema's, Viceroy, Ghandi and Tippen. Looking for another place for variety sake. Prefer nonvegetarian. Heard that Bhabi's on Oakley is really good. Anyone been? Thanks.
  13. using the following as the standard criteria: for regional chinese: grand sichuan on 9th bet 50/51st for thai: the original wondee siam on 9th bet 52/53rd & pam real on 49th nr 9th av which 1-2 indian restaurants should be listed?
  14. 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
  15. Come on now, lets hear it.. what spicy chicken recipe (Indian inspired) do you love.. why? Is it the spicy chettinand? Chicken 65? Malabar Chilli Chicken? Your own creation? I have super selfish movites... I want to try something new
  16. Hi all, I'm writing a story for Saveur on Indian Pudding and how its one of the few regional foods left that's really tough to find outside its home turf (New England). For example, in New York, there are only two restaurants, both owned by the same owner, that I can locate that serve the dish. I'm interested in hearing from people from New England and from New York and elsewhere about Indian Pudding. What's your experience with it? If you live outside New England, especially if you are a New Yorker, have you ever heard of it, eaten it,etc. If you're from New England, did you grow up with it? Have you heard of it? How does its tastes, texture and appearance appeal/not appeal to you, etc. Any stories about it, family and otherwise, would be great. Also, why when so many regional foods (e.g. Texas BBQ and fried chicken) have migrated broadly out of their regions has Indian Pudding stayed so local? Thanks so much!
  17. I've never found truly great Indian food here. I'm told that the good stuff is down on the Peninsula (which, since it's not surrounded on three sides by water, is not a peninsula) or in Berkeley. Isn't there something great here? I haven't been to Shalimar. I admit I need to try it. I've tried Star India (Polk St. and the other location) -- very inconsistent. Most dishes with similarly colored gravies taste the same. (A common failing of Indian restaurants.) I've tried India Oven (Fillmore/Haight?). Pretty good. Too mellow. I tried the place at 9th and Lincoln (9th & Lincoln). I remember it being very good, but no specifics. I tried Pakwan. (16th and Valencia.) Nothing to write home about. Nothing to write egullet about. I think people like the anti-trendy atmosphere. I'm usually a sucker for that, but the food isn't good enough. I think they just have tubs of various gravies (tikka masala; vindaloo; etc.) that they pour over the appropriate meat (or cheese). I tried Gaylords. (Embarcadero). When I ordered off the menu, I recall it being pretty good. The lunch buffet is sooo consistently bad (why do I keep going back?) it pisses me off. Usually nothing more than curried vegetables and chicken wings in grease (they've come up with a more appetizing name for this, but I know chicken wings in grease when I it). What am I missing?
  18. I recently went to Chowpatty in Iselin, NJ. The menu has a whole section of "Gujarati Vegetable," with no descriptions. Actually nothing on the menu has descriptions. I am wondering what the most common Gujarati dishes are so that I know what to order next time. I did some internet searches and am not able to translate any of the dishes, maybe it is how they spell them. Vegetables (Gujarati): Undhiya Tuvar Ringan Ringan Bataka Tindora Bataka Bhinda Auro Kaju Karela Parvar Na Raviya Kankola
  19. Suvir Saran

    Meethe Chaawal

    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.
  20. 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?
  21. Suvir Saran

    Pesarattu

    Pesarattu is one of my favorite dosas from the South. A friend makes these amazingly well. The home of this friend is a few blocks from my own. Makes for easy access to one of my favorite dishes. Have never made this myself. Recipe anyone? Tips??? PS: Prasad2 had mentioned this on another thread. Made me hungry for it... far away from NYC, I now am craving them.
  22. SuzySushi

    Mattar Paratha

    Tonight we tried frozen Peas Paratha, made by Pillsbury, India. We thought it was very tasty and I'd like to know how to make it from scratch. I can probably figure out the dough from other paratha recipes on eGullet, but would like to know how to make the nicely seasoned filling. Ingredients are: flour, peas, water, partially hydrogenated vegetable oil, coriander, salt, glycerol [dough conditioner ???] onion, modified tapioca starch, cumin, green chillies, mango [amchur powder???], turmeric, chilli powder. TIA!
  23. Okay - so which one do you use for Indian cooking? Why? Do you substitute one for the other? How does it work? Which one is better? Why? inquiring minds want to know
  24. Monica Bhide

    Thalippu Vadagam

    Ah yes.. I found a packet of Thalippu Vadagam in my local grocery store in Vienna, Va. Made in New Jersey no less! Okay so anyone want to share a recipe? For those who dont know.. I do know a small bit -- Thalippu vadagam are small balls of spices made of curry leaves, fenugreek, turmeric etc and are used in South India to prepare specific dishes.. anyone care to share recipes? tell me more... The lady at the Indian store told me sales of this produce were not good cos people not only did not know how to cook them, most took a bite out of the raw vadas and were NOT pleased
  25. Monica Bhide

    Recipe Contest

    Best Asparagus recipe, Indian style. Inspired by all the discussion on asparagus in the India forum recently , I have decided to hold a fun contest. You will have three days to complete the contest. Only the recipes posted on the recipeGullet will be judged. Our very own eGulleter's Rajsuman and Tryska will be the judges. The winner will receive a copy of one of my favorite new books – The Potsticker Chronicles. The rules – 1. You will need to use asparagus as one of the main ingredients 2. Please post tested recipes. IF you can provide a picture even better 3. You will need to use spices listed here… using any of the Indian pantry items listed here -- Indian Pantry 4. Anyone in an “official” capacity at eGullet is eligible to enter but will not receive any prizes. Judgments 1. All judgments are final 2. Contest ends on April 15th 3. The winner will be announced on April 20th Please post your entries on this thread along with a link to recipeGullet. (Note – We may need an alternate judge if Rajsuman is unable to find asparagus!)
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