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Found 981 results

  1. Indian Weekend Foods

    In India there are very typical dishes that would be eaten over the weekend. Does anyone here have such favorites? What are they? Where do you find them? Why are these dishes appealing?
  2. I've been intrigued to see the in-the-know Indian-food people on this board make casual reference repeatedly to secret recipes, closely guarded recipes, recipes passed down from generation to generation, etc. In my experience with Western cuisines, there are few recipe secrets. Mostly, it's commercial food companies (Coca Cola, Kentucky Fried Chicken), bad Italian restaurants ("That's our secret sauce!"), and the occasional paranoid home baker that try to keep recipes a secret. And it rarely seems to work. For example, a good chef with a good palate can taste most Western foods and deduce the recipes. This seems to be the case all the way up to near the top of the form, where it can get a little tough to figure out Pierre Gagnaire or Ferran Adria's recipes. And even at that level, there's little guarding of recipes. The imperative seems to be to publicize and publish them rather than keep them secret. Am I pointing to a cultural difference that really exists, or is this just my skewed perception? And if it is a difference, what explains it? And how truly mysterious are these recipes? Can a talented Indian chef not taste someone else's dish and make a pretty good guess what's in it?
  3. 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!
  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. 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?
  6. NY Times, Obituary for Raji Jallepalli-Reiss
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