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Are there any desserts that go well with Indian food that are better than others? Anything non Indian maybe? What are the favorites here? Or are Kulfis, Kheer, Gulab Jamuns etc.. the only answer?

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.

Is there a favorite Indian Chicken Curry you have? What makes is special for you? Where do you find it? Do you cook it at home ever? Where did you get the recipe from?

Do you see yourself cooking more with Lamb or Goat? What recipes do you use? Where are these recipes from? What cuts of lamb do you use for these recipes? Where do you buy your meat?

Although I like Indian food very much, I have not yet participated on this board because of my admitted abject ignorance regarding Indian cuisine. In order to learn more I was hoping that Suvir or others could recommend some books that will explain the fundamentals of Indian cooking styles, methods, and technique. Also, perhaps a cookbook or two to begin practice in making some of the food myself. Generally, I am loathe to follow a recipe, but it may be a good way to grasp the intricacies of this cuisine. Specifically, I would like to know of some books that will give me an overview of the food, its regional differences, ingredients, and history, and then a seminal cookbook that contains recipes for the most important elemental dishes. Thank you.

I'm having people over for curry next week. The one I make is chicken, very hearty, very spicy. When I first started preparing this recipe for dinner parties (about 30 years ago) I thought that at a "proper grown-up dinner" I absolutely had to serve wine. Otherwise, the evening would be cheap and low class and everyone would know I was an inexperienced, unsophisticated ninny. About that time, on TV Graham Kerr (speaking directly to me, I know) informed me that in his opinion wine just doesn't work very well with curry. Much better, said Galloping Graham, was a heady, cold beer. And since then, that is exactly what I have served. And it's delicious. A big mouthful of spicy curry washed down with cold beer seems, to my mind, just about perfect. Of my dinner guests next week, however, one couple just does not like beer. I am at a loss. Although I have continued to experiment, even after the Kerr revelation, I have never found a wine that I think goes as well as the beer. Any suggestions?

What kind of Raita do you like most? Where do you find this recipe? Do you make it at home? Where is your recipe from? What kind of yogurt do you use?

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?

A friend who works on a farm in Pennsylvania is coming to NY for the weekend and we were thinking of eating at Pongal's. She's lived in Mali and traveled throughout Africa and Southeast Asia so she is quite open to new foods. Also, we worked on a tomato and chile pepper farm together, so she likes spicy food a lot. However, she is a vegetarian, so I thought Pongal's would be perfect. I haven't eaten in Pongal's for some time now. Aside from the dosas and idlis, does anyone have any recommendations for other things to order there? I read through the thread on Dimples and now I'm torn about whether to go there or to Pongal's. My friend lives in a rural area with no chance of eating Indian food, and rarely has a chance to come into NY -- which restaurant would be a better choice? Also read through the thread on acquiring a taste for Indian food and was amazed all over again at the sheer complexity of the cuisine and the subcontinent itself. What a wonderful and informative -- I'm busy pulling my Indian cookbooks down from the shelf to look things up.

As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, but that was it. Where in india do they specialise in offal and how do they prepare it. Any clues? S

where can i go to get good indian food in london? I'm not looking for anything fancy. I love chana masala, butter chicken, sag paneer, nan and chutneys. We are staying near Harrods.

One of my favorite dinner party dishes is a wonderful, robust chicken curry. I like to display an array of condiments. It's really fun and rather impressive to go along the line, picking a little of this and choosing a little of that. What condiments do you usually offer?

What does the term "cook" mean across cultures? Is it imply the subjection of foods to heat or fire? Or does it have other meanings as well in other cultures? What is it's unique form in Indian cooking?

I've been cooking Indian food with great enthusiasm, and if I may say so, success, for a number of years. I had an Indian/Israeli boyfriend (born in Bombay, grew up in Israel) with whom I lived for many years, and during that time I worked very hard to get my Indian food to a certain level. We visited his relatives a lot, too, and I collected recipes from the Aunties over a long period. So here's what I'm thinking for this particular dinner: dahi batata puri (delicious and makes for a fun activity, too) shrimp with dill and ginger buttered saffron basmati rice (which I bake) sweet and sour tomato & raisin chutney (from Madhur Jaffrey - it's fantastic) raita salad - just cucumbers, tomatoes, scallion, cilantro, oil, lemon juice, salt & pepper cauliflower with onion and tomato some onion relish on the side, probably onions soaked in vinegar fruit salad or perhaps an apple clafouti with vanilla ice cream chai The only thing I'm not sure about is the cauliflower. I'm thinking a green bean dish would be better. What say you all?

Indian Ocean one of a handful of rock groups from India is playing at Nirvana tonight. They are playing to raise funds and awareness for the gross tragedy in Gujarat. Sir Ian Holm (Bilbo Baggins-Lord of The Ring and Napolean-Emperors New Clothes) as well as others will be present in support of the cause and to enjoy the restaurant fare. The group will perform from 5:30 PM until 7:30 PM. The restaurant does I believe takes reservations. If you are interested in hearing some Indian inspired music and also support in bringing relief to the families of victims and those displaced in that communal tragedy, please feel free to come. I am sorry to post this so late. If anyone wants to enjoy good views and music and some Bengali fare please feel free to visit Nirvana. If you want to help with the relief efforts, you can ask me privately and I can send you details about where to go offering funds or other help. For an article related to the tragedy, you can click below. Gujarat - Arundhati Roy The Nirvana Cocktail is a lovely Mango-Champagne cocktail that is perfect in the summer. The parathas stuffed with spinach and cheese are my favorite this time of the year with some Raita. They stuff them nicely at Nirvana. A thick layer of stuffing unlike at many Indian restaurants. The Beef kababs and tikka are nice and moist while being subtly flavored.

Where do you go eat pakoras? Do you make them at home? What vegetables do you use and why? What makes a pakora special? What are the key ingredients for a good pakora?

What is the difference between black salt and other salts? How and where do you use it? What does it do to the dish?

Or is it better eating it at a restaurant? I make it at home very often. Friends seem to have Bhel cravings at odd hours of the day. Since restaurants are closed at those hours, my kitchen is called upon and it obliges. Do others make it at home? What recipe do you use? What packaged Bhel Mix do you use? Or, do you mix your own Bhel?

Every time the rain hit the dry muddy expanse of our garden and aangan (tiled back yard), it would bring with it this sondhi khusboo ( a typical beautiful fragrance, there is no translation for sondhee other than maybe fine). The minute my family or friends smelled it, it would make us think of pakoras.. all different kinds.. and the next thing... Panditji, our chef would be making up one or two of the different versions. Cups of tea would be quickly seen in the hands of the elders and chilled milk for us kids. We loved Milk. In fact I will now be going and making some pakoras. Onions, spinach and potato. What are you all thinking? eating? or associate with rain? PS: Pakoras are fritters made with a light chickpea flour (besan) batter and spiked with Indian spices.

I had a friend come in from India yesterday. He wanted "ghar kaa khaana" (home food). I made some safed biryaani (biryaani made with chicken breasts and is all white), burrani (yogurt with sauteed eggplants), masoor kee daal (Indian brown lentils, similar but not same as the middle eastern brown or a darker version of the french green lentils) and some sauteed Srinagar Mushrooms. He found the Daal sensational. But that has been my experience with Indian guests. They come have my daals at home and seem to love them as a whole but the Masoor Daal is always a huge hit. Masoor Daal is not cooked in many Indian homes. It was once called Malikaaye Masoor (Empress of lentils). The Hindus considered the lentil a Moslem one. The Moslems that were converted from Hinduism did not know it to begin with so continued to eat the yellow lentils made more commonly. So this particular lentil (whole brown Masoor Daal) has been rather neglected. But in Kaayastha homes it is a favored lentel of choice. Since we were Moslem for all purposes but religious purposes our food is as Moslem as you can get. Masoor Daal is a wonderful dark lentil. Has the creaminess of a dark daal like the Maa Kee Daal (whole urad daal) but without the cream and butter. So it is very light in fat and yet does not compromise in flavor. Wondered if any one else knows it... and what is their feedback on it?

Do they do the same thing to food? Leaves and seeds that is? Are they from the same plant? Favorite ways of using them?

Jinmyo then asks: What place does lime and other citrus have in Indian cuisine? Howrecent? How traditional?

What is your favorite way of using corn? Are there any particular recipe you use? Where is it from?

I was there yesterday.. they were packed. Does anyone know of them? What do you think?

I can live on Mango lassi. As a drink to go with Indian food.. as a dessert at times.. or just as my substitute for a small simple meal. I love the mango lassis made with Ratnagiri mangoes. There is something very wonderful about the mango flavor that is in the essence of those mangoes. Even though the pulp is from a tin.. I seem to not care. What do others think? DO you have a favorite Lassi? Where do you get it?