Jump to content

Search the Community

Showing results for tags 'Indian'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge
    • Q&A Fridge
    • Society Features
    • eG Spotlight Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


Website URL


LinkedIn Profile


Location

Found 988 results

  1. Schielke

    Suvir's Book

    Suvir, I was wondering what the status of your book is? I have read a few references to it in some of the threads. I would certainly buy such a book when it comes out. Thanks! Ben
  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. 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?
  6. Do you mostly make it at home? How many items would you have at any given meal made at home for your daily meal? Go out to restaurants? Any particular items you like to eat more often? If you own an Indian restaurant, can you share with us what your meal pattern is? If you are non-Indian, could you tell us how often you prepare an Indian meal or even inspired by India meal? Do you have or know kids that follow a similar pattern to yours in regards to Indian food? What Indian foods do these kids find most appealing to them? Have they grown up outside of India and eating Indian food?
  7. Monica Bhide

    Alcohol in Indian Cooking

    Do any of your indian or indian inspired dishes use alcohol? Do tell me about it, I would like to explore this a bit. The only thing I ever use is Feni or Cashew nut wine (or in desparation my hubby's vodka) when I make some Goan food. it is my understanding that a lot of traditional dishes in India do not use alcohol .... do your indian inspired ones?
  8. Bob Musa

    homebuilt tandoor

    for those interested in a little amusement... i'm building a tandoor in my backyard with no real idea of what i'm doing. you can find my blog here with plenty of pictures.
  9. 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?
  10. 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
  11. Monica Bhide

    Buttermilk

    Tell me how you use it? Drink it? Add it to cooked rice? Cook with it?
  12. Monica Bhide

    Indian Wine tasting

    I am thinking of organizing a tasting of Indian wines paired with Indian food here.. what do folks think? This is a new distributor who is gaining a lot of credibility in the market place for Indian wines.. is there an interest?
  13. Sleepy_Dragon

    pappadums

    There's probably an obvious answer to this, but here goes. In Indian restaurants which do buffets, I've noticed their quantity cooked pappadums are always perfectly flat. Sometimes whole, sometimes cut in half, but still flat and very easy to stack or lean against each other. How is this accomplished? Whenever I do mine, it's either fried or cut in half with each half placed in a toaster, all the while keeping an eye on them in order to rotate the halves before they scorch. But they always come out wavy and not at all flat and stackable this way. Doesn't bother me in the least, but it would be easier to transport flat ones. Pat
  14. Jinmyo

    Betel leaves

    In a review of Empire (found here: clickety), cabrales was served seven-spiced salmon wrapped in betel leaves. I asked if the betel, although cooked, stained the mouth to which she replied it had not and asked about betel. I said: "But I think there are two kinds of betel plants, very similiar. One is chewed as a stimulant, often with the nut. The other is used to wrap spiced ground meats. I remember it also as staining but I could be wrong." As part of a further exchange I said: "Betel leaves are common in Southeast Asian cuisines, including Vietnamese. I don't think they are used as much in Indian cooking, though chewing betel is." But I don't really know. Any information would be of interest.
  15. 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.
  16. Monica Bhide

    Premade Spice mixes

    HI all - by popular demand I am starting this thread on premade spice mixes and other almost from scratch items in Indian cooking that we all use successfully. Please use this thread to post recommendations and how be sure to talk a bit about how you use the products. (This is not a discussion thread but more of a information one can use thread)
  17. 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
  18. I am doing an eGullet food blog over here and would love some input on using mustard seeds with cauliflower. I want to keep things simple and was thinking of tossing the sliced cauliflower with olive oil, salt, and mustard seeds (black, white?)- would they need to be toasted first? I plan on a hot 425F oven. I know this is not a standard Indian prep but I thought cooks familiar with Indian preps would be the most knowledgeable about mustard.
  19. 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
  20. rajsuman

    Dals

    I was reading Italian Food by Elizabeth David when I came across a recipe where you first fry onions in oil, then add the lentils, fry some more, add water and cook until the lentils are done. That made me wonder if such a practice exists in Indian cooking. Does it? Any advantages of doing this? Suman
  21. 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
  22. 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.
  23. mostly brought up on vegetarian Indian food, I would like to know the wonderful uses of the two spices. I did find out from internet searches that kabab chini is all spice but have not much clue how to use them in Indian cooking p.s. I am a converted non-veggie so feel free to encompass meats in your suggestions
  24. Geetha

    Rasmalai Anyone

    After many experiments with unsuccessful ingredients and different varieties of socalled Rasamali Im asking someone to please tingle back to life wth may be a hint or two if you have one in your chest.. please I need to do it once atleast in my life time. I'd rather not foray one of the chefs of those best restaurants as it would be mean to them anyone else is welcome to pipe in thanks for all your efforts it will be appreciated in this family years from now too truly Yes it will be remembered I trust if my geans get passed on and even if it my husbands he loves food(food lovers are different breeed that it a entirely different thread I guess)
  25. Suvir Saran

    Curry Powder

    If you are an Indian restaurant owner, chef or employee, could you please take some time and share with us what you know about the usage of store bought curry powder in your restaurants kitchen. Would you mind sharing with us what recipes you use it in. What role it plays in your kitchen. And where these recipes using curry powder come from. Thanks all!
×