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
    • 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

Categories

  • Help Articles

Found 976 results

  1. Can anyone recommend an Indian caterer or private chef for a lunch that we'll be hosting in mid-September? Thanks in advance.
  2. 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.
  3. Murgh Vindaloo -- Portuguese Style Chicken, or Vinegar Chicken. From Betty Crocker's Indian Home Cooking, Recipes by Raghavan Iyer, p. 104. Any comments or suggestions are most welcome! I was introduced to Indian cooking on Rushholme's (in)famous Curry Mile when going to college in Manchester. I'd never tasted any Indian food before, and refused to eat the first curry I was served -- I thought there was something wrong with it; that the food had gone bad... But since poor students in the area ate Indian all the time, I eventually learned to enjoy it -- first through mild, spinach based dishes, but by the time I graduated, I was a veritable vindaloo-overdosing, lager-lout, and making unpleasant jokes about keeping the bogrolls in the fridge. I've (unsuccessfully) kept trying to recreate the English Indian Vindaloo, since American Indian restaurants just don't do the same thing, but I've also cooked several dishes from this excellent book, that seems more authentic Indian, than the British curry house. And since I probably couldn't cope with a fiery English Vindaloo anymore -- and since I remember thinking, when I first tasted them, that I wished there was a way to enjoy the great flavor, but without the heat, I figured I'd give this one a go. This is a fairly detailed log of how it went, along with some notes about how I diverged from the recipe. The ingredients, prepped from right to left, by the order they are used: - 1 very large red onion (recipe called for 2 medium -- I assume they meant yellow, but this is all I had); - 6 cloves garlic, 1.5" ginger both coarsely chopped (they called for a little less, and also for this to be added along with the onions, but I find that ginger and garlic loses all their flavor if cooked along, so I hold off for a bit); - 3/4 cup tomato sauce, along with 1/2 tsp salt, 1 tbsp ground coriander seeds, 1/4 tsp ground turmeric, 1.5 tsp cayenne pepper and 1/2 tsp ground cumin seeds (recipe called for 1/2 tsp cayenne, but since it isn't originally a spicy dish, I added more -- recipe also called for 1 tsp ground cumin, but since I use freshly ground cumin seeds, it turns out WAY more powerful than pre-ground cumin. I find it hard to believe that this book expects pre-ground cumin, but it just completely overpowers any dishes that I cook from it, if I use the full amount). This is all loaded up in the tomato sauce can just for convenience, so I can just dump the can afterwards, without dirtying up an extra meez thingie. - 2 chicken breasts, cut into pieces. - 1/2 cup coconut milk, 1/4 cup white wine vinegar (in the coconut milk can). - 1/4 cup yogurt. Start off with some oil at med-high heat and add 2 onions, coarsely chopped. Cook until onion gets golden brown, and add1 tbsp ginger and 5 cloves garlic -- also coarsely chopped. This goes against the recipe, which calls for all three ingredients to be added at the start -- I find the garlic and ginger flavor dissipates that way... Also, the recipe calls for a 5 min cooking time, which is less than half the time it takes for the onion to get golden brown. Nearly EVERY cooking book I've used completely underestimates the cooking time like this. Are these recipes all created in the Iron Chef kitchen, where they have monstrous wok burners that put out the equivalent of an F-16 on afterburner? 5 minutes on medium high = golden brown onions, my ass! After 5-6 minutes, I add the ginger and garlic, and let it cook for a few more minutes. Now, once the onions are "golden brown" (or I guess that they would have been, if they were yellow onions), I add 3/4 cup tomato sauce, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1/4 tsp turmeric, and 1/2 tsp cayenne pepper -- all ground, bring it to a simmer, and leave it partially covered for 5 minutes. A thin film of oil is supposed to form on the surface. This is the sauce. Pop it in the blender, and return to the pan. Add 1 lb. chopped chicken breasts, and let cook for 5 minutes. Stir in 1/4 cup white vinegar and 1/2 cup coconut milk, and cook until chicken is done. (Oops, I wanted to take the picture just after I added this, but I forgot, and stirred it in before taking the picture. Doh). Finally, whisk 1/4 cup plain nonfat (or regular) yogurt until it is smooth, mix it in, and let it warm up. The yogurt and coconut milk helps smooth out the sharp, bitter taste of the vinegar. Serve with rice, and/or nan bread of your choice. I really liked the result of this recipe. It was slightly hot, but certainly nowhere NEAR the typical English Vindaloo. Most importantly, it had a truly wonderful taste, even though the vinegar taste came on a bit too strong. So next time around, I'll go easier on the vinegar -- and make sure to have some yellow onions on hand. Edit: Murgh, not Mungh -- but can't change the subject, though...
  4. Welcome to the India Cooking forum, where we discuss all cooking and sourcing related topics specific to India for the benefit of both residents and visitors to the region. In this forum, you'll find topics about recipes, preparations, local markets, sourcing, farming and regional ingredients found in India. Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you are new or need some refreshers, here is a quick start list of things you should know: You'll see blue text in many posts such as this: Some great reading material. These are links that take you to new pages when you click on them with your mouse. Indeed, most blue words in eG Forums have links connected to them. Move your mouse around this page to find out! If you want to talk to someone well versed concerning technical issues, visit our Technical Support forum. We ask all members to read the Membership Agreement carefully. You agree to it every time you log onto eGullet.org, and your volunteer staff look to it when making decisions. All topics in eG Forums are dedicated to the discussion of food and food only, which keeps things focused and interesting. All off-topic posts, those that do not discuss food, are subject to removal. So that you can better understand the other guidelines that keep discussions on track and the quality high, please read our eGullet Society Policies, Guidelines and Documents forum for guidance in understanding how we handle Copyright issues, external links, Member Organized Events, among other things. In the lower left hand corner of each post, you will see this button: If you see anything in a post that does not comply with the Membership Agreement, or spot something that appears to be a duplicate topic, or appears to be in the wrong eG Forum, click on the "!Report" button to send a message to the forum hosts; we'll take it from there. Please do not post on these matters in the topic you are reporting. Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. We urge you to Search before you post, for your question may have already been answered or a topic discussed before. It looks like this in the upper right hand side of your screen: Click on this link to go to an overview of searching options, including an Advanced Search Engine here. You can add a new post to the end of the topics you find, and if they aren't quite right, feel free to start a new topic. The eGullet Forums and other programs are made possible by contributions from society donors and sponsors. If you are not yet a donor, here are Ten Things You Can Do to Help the eGullet Society. In addition to the eG Forums that we all enjoy, we also have a Scholarship Program, publish a literary journal called The Daily Gullet, conduct classes in our culinary academy The eGullet Culinary Institute, and feature then archive exciting conversations with professionals in the Culinary Arts like this eGullet Spotlight Conversation with Dorie Greenspan. If you have any questions, click on the PM button on the bottom left side of any post by a volunteer in that forum. We'd love to hear from you! Remember, the eGullet Society is staffed by volunteers, who will get back to you as soon as they can. If you would like to post photos, they must be uploaded into ImageGullet. Click here for an in-depth tutorial on using ImageGullet. If you have an original recipe you’d like to post, we ask that you enter it into RecipeGullet rather than posting it in the forums. Remember that you can always link from the appropriate topic to the recipe in RecipeGullet (and from the recipe to the topic). All recipes should comply with the RecipeGullet copyright and use policy. Finally, relax and have fun! eG Forums has become the home away from home for many members, and we hope you will find your experience here enriching and gratifying!
  5. Just wanted to let you all know about Angeethi it's across from Tortilla Factory and We went there today for lunch and they had shrimp, goat, chicken 4 ways, chaat bar (always) tons of free lassi and other drinks, rice pudding and gulab jamun desserts, rice 2 ways and 3 types of breads all for under $30. w/tip for 2! It was a fine way to break a diet IMHO! Happy holidays to y'all and you really need to get over here especially on a Saturday they have made-to-order omelets and other goodies too
  6. "Parash" honey?

    I just had dinner at Ryugin in Tokyo, and they use a special honey from India. They say it's "Parash" from a wildlife preserve in the northern part of India (I think they said north). They've tried to find more information about the flower, but they can't seem to find any information on it, much less an English or Japanese translation. Hopefully a very knowledgeable eGulleter will be able to help them out! (and me! I quite liked the honey.)
  7. I enjoy a good Dahi Puri and Sahi Samoosa Chaat. What is your favorite?
  8. Falooda

    I'm engaged in a research project, a collaboration uniting traditional Indian desserts and ingredients with contemporary techniques and styles. In addition to the many custards and lassis, what I've been told of falooda fascinates me, and mirrors what some progressive pastry chefs have been toying with in recent years. What I am looking for are not only traditional and not so traditional versions/recipes, but also some of its history, or interesting stories and associations. Thanks to all in advance!
  9. Beet Salad- South Indian

    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 )
  10. I'm still searching for a favorite restaurant... anyone have one to share?
  11. Hi Guys, As I live in London and being a person who eats out at Indian restaurants here all the time. What is your opinion of them? Good, bad or plain nasty? Generally speaking of course. Just interested.... Hasmi
  12. 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
  13. So I heard last week on the radio about how Indian mango importation is set to begin into the US. A Pittsburgh newspaper article talked about the frenzy over the Alphonso and Kesar mangoes, so I was curious if anyone knew when these would be hitting local Indo-Pakistani groceries? I'm not opposed to taking a trip down to Oak Tree Road to make this happen.
  14. Anyone have recommendations for buying (cow) ghee? The local Indian markets have different brands. Any suggestions? Some have more separation than others - that is, more liquid floating over the solids. Is this good, bad or doesn't matter? How long is the shelf life after opening? I assume it doesn't need refridgeration?
  15. 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.
  16. Mithai

    There are so many different Mithais available today; I am interested to hear about your favorite mithai or one that you would recommend to others. Also interested in "mithai reviews".
  17. 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
  18. Looking for good non-Americanised Indian along the Main Line for a birthday lunch for a favorite aunt this weekend. Any suggestions?
  19. Lazzat-e-Taam

    So, I finally got my paws on a copy of Dastarkhwan-e-Awadh. There's a nice recipe for this extravagant masala "available in. . . a few selected shops in old Lucknow" in the glossary. It calls for both jarakush and baobeer. Anybody know anything about these critters? Also, many of the recipes finish with a combo of keora and mitha ittr. Can anybody tell me anything about mitha ittr? (Other than it's a sweet perfume? )
  20. Indian Restaurants

    As we speak of Indian restaurants across the many regional US and other forums, it gets difficult to keep track of them without making it an ordeal. The system is great, if you know the name, you can search easily, but I think this thread could serve the novice well, by giving links to the many Indian restaurant threads we have had in the past. Please take time and post a link (or two) to the Indian restaurant (s) that you may have started a thread on, or remember reading about on eGullet. Maybe you can say a few things as you post the link as to why that particular restaurant works for you. Or just why you have taken time to post about it. Thanks all for contributing to this thread.
  21. Malikas Puree

    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
  22. Parsi cuisine

    I surprisingly bumped into a very old friend of mine from my youth - here in the streets of NYC. One thing lead to another, and we got talking about missing dhansakand patra ni machi. Since, his mother-tounge is gujurati; born and raised in Mumbai - and we know that parsis came to India from Iran few centuries ago and settled initially in Gujurat - What is their cuisine ? My friend says that it is a confluence of Iranian and Gujurati techniques and some local ingredients adapted over generations ?
  23. 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.
  24. 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!
  25. South Indian Style Broccoli

    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 )
×