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The recent discussion on paneer (Indian cheese) got me thinking about vinegar in Indian cooking. It was mentioned that rice vinegar is sometimes used in place of citrus acids, I had never really associated rice vinegar with India before. How popular is rice vinegar in India? Is it similar to the rice vinegar found in Japan and other Asian countries? What other types of vinegar are used through out India? Are they "traditional" in the sense that they were created in India by Indians without outside influences? Are there certain types of dishes where vinegar plays a heavy part? Oh dear, I am starting to sound more and more like Suvir with the multiple questions!

When was it? Where was it (restaurant, home or other)? How did it come about? What did you think of it? What did you like most? What did you not enjoy at all? Was it love or hate that first time? How did it change your eating habbits, or has it? Have you ever cooked it at home? Have you introduced it to other non-Indians? What have their first reactions been? What dishes do you think ought to be used for the first introduction to this complex and varied cuisine?

I attended a cooking class last week were the instructor taught us how to make paneer. this is what we did:: we put 2 tablespoons (30cc) of rice vinegar into a medium sized saucepan and brought it just to a boil, we then took the milk (1,000 cc in all) and added a little say a 1/4 cop or so and swirled it in the pan, it curdles almost immediately, then add another 1/4 cup and swirl it again, this will also curdle rather quickly, then add the rest of the milk. cook over fairly high heat, it boils quite rapidly just be sure not to let it boil over, after about 5 minutes it will separate completely at this time pour it into a strainer and you are done. The resulting product is quite crumbly and the taste is very similar to ricotta. To make blocks we were told to wrap it in cheesecloth and press it with weights. If you use it right away, it is actually in very small crumbs(think similar to dry cottage cheese)), but when i made it a couple days ago I left it sitting in the strainer for a good hour or so, and it formed one large mass which I just broke into large pieces with my fingers. So now my questions: we used rice vinegar because we are in Japan and it is the most readily available, what is the traditonal acid that is used? NOTE: there was no vinegar taste in the what so ever in the finished product we used whole milk, but can low fat be substituted?

I know that I have mastered the art of paneer making, I want to make one of my favorite Indian dishes saag paneer. any recipes? hints?

This is for every one of you. Some one who wants to learn Indian cooking, where should they start? (Answer by Gurus) Some one is a beginner, where do you wan't to start? (Answer by Beginners and Gurus) As a beginner what would you expect to learn? What is the length of time you are willing to give? If you are aware of the Indian cuisine, what food items would you want to learn?

If a novice were to visit India with the intent to discover the wealth of Indian regional cuisines and there sub-regional variations, what cities do you feel are a must for such a person? What restaurants, food stalls, Dhabas should one go to? What dishes are local to these areas, rendered well at these establishments you mention, and are their folk lores that go with any of this? Are there cities or towns or regions where the food is sensational but one must get invited to a local home? What major cities have restaurants that could give the novice a brief overview of Indian regional cuisines? What restaurants in these cities would you suggest for this goal? Any other stuff a traveler must know about India before making such an expedition?

We seem to go into amazing detail about spices, herbs and other culinary ingredients. Can we also spend some time touching on what would be considered essentials for the Indian kitchen. Lets talk pots, pans, implements, and all other stuff that helps in the preparation of these edibles we enjoy. Are there things that one must buy that are Indian? If so, what are they? Where does one get them? What do you use them for? Are there Western Counterparts for certain pots and pans that would be used in Indian kitchens that work just as well? What are they? What recipes do you use them for? What would be the bare essentials you would suggest a kitchen ought to have before you cook Indian food?

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!

Ever had Mysore Pak before? I have no idea what it's made of - though if I had to theorize I'd say a quart of butter and enough powdered sugar to make a thick paste, and that's IT (maybe a little cardamom and salt). I could eat this stuff until I weigh 1300 lbs. I don't WANT to know how to make it. But has anyone else ever sampled its divinity?

The other day I decided to buy some atta flour (Indian Wheat Flour) for chapatis. I had never made them before, but they sounded fun. I used the recipe on the side of the bag since I was too eager to go look up Suvir's recipe in the Archive. The recipe called for 1/3 C of water to every 1 C of flour. I went with 2C of flour and 2/3 C of water. The dough turned out pretty good and was easy to work with. In order to get a ~5 inch chapati, I had to take dough balls a little smaller than Golf balls and roll them out. When you make chapatis, do you roll and cook them one or two at a time or do you roll all of them out and then cook them? To cook them I got my large nonstick skillet out and put it on high heat. I tossed a chapati in there and waited. Slowly it turned slightly opaque and then little bubbles started to fill with air. I turned it over when there were golden brown spots on the one side. I let the other side cook as the chapati filled with hot air. I took it out of the pan with tongs and then put it to an open burner. Poof! It filled up with air and was nearly as thick as it was wide. Success! I kept the finished chapatis warm on a plate covered with a towel. The result was very nice and fun to eat with the Turkey Masala I made. Next time I think I will salt the dough for some more flavor. I was thinking that even a bit of ground Garam Masala in the dough might work out too. Any other chapati tips or tricks out there? Ben

I have just discovered the joys of frozen paratha and felt that I should share what I regard as something of a miracle of nature, or rather man's mastery of nature. What really impresses me about them is the way that all one needs is a hot frying pan - with no oil or ghee or butter - into which one places the frozen paratha, and then in minutes one can have Indian restaurant food for breakfast. Maybe the element of the miraculous is accentuated by the fact that I am rather dozy in the mornings, but I really am very impressed with how closely these frozen parathas resemble those I have had when I eat out. The brand I am using is called 'Al Baker' (Arabic 'Al', rather than Chicago) and so far I have tried their plain butter paratha and one with chopped vegetables and herbs. Any more recommendations on this front?

In an indian cooking class I attended today we used a spice called kasuri methi in a cheese curry dish. I thought I was quite familiar with Indian spices but had never heard of this before. It was a very green color and in powder form. It was added to the curry at the very end of cooking with the garam masala. What is it and what other types of dishes is it used in. I also had my first experience with black cardamom, wonderful, wonderful stuff!

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.

In light of all these restaurant threads. 1. What was the best Indian meal you ever had.. rate it on Food, service, ambiance. etc, 2. Why was it the best, what specifically did you like If we have done this question before, I apologize.

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?

"To propel the cuisine to the next phase here in the US, we have to understand why it's stuck in a rut. What haven't restauranteurs done well to make it more acceptable. The biggest hindrance, I find, is the atmosphere in Indian restaurants. I characterize it as the single biggest reason for the stagnancy. Certain stereotypes: 1. The restaurants, kitchens included, in general are dirty as hell 2. The service is horrendous (there are to many more generalizations to add)" The above is quoted from a very relevant and poignant post made by eGulleteer Rks in the Indian Restaurant in NYC thread. What do you think about this? Do you think these are issues that ought to be addressed? Do you think these are issues that haunt Indian restaurants, or are they non-issues? What would you do if you agree with the above quote in addressing these issues? What do you think would be the impact on the Indian restaurant business if the key players in the business make a concerted effort to address these issues?

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.

First it was Nirvana (Shamsher Wadud as owner and Julie Sahni as consultant, recieved more stars than any Indian restaurant ever. Opened in 1972 I believe.. could be 1971 or 1973) then Dawat (Sushil Malhotra as owner and Madhur Jaffrey as consulting chef), then came Pondicherry (first of the "Fusion-Confusion" types, Chakor Doshi as owner, Jean Luc and Vijay Bhargava as chefs, and Ismail Merchant as consultant) then came Tabla (Danny Meyer as owner and Floyd Cardoz as chef and Michael Romano as some believe to be as its soul) and then Tamarind (Awatar Walia, formerly a partner at Dawat as owner, Raji Jalepillai Reiss, Hemant Mathur and Peter Beck as chefs) and then Diwan (Bobby Chikara as owner and Hemant Mathur as chef).......... These are some of the more famous names in the Indian restaurant scenes... several others have come and gone... many have stayed and served numerous good and some great meals... not always with great applause or media attention, but with continuity. What is it that one should expect next? What do you think is the next logical step in the world of Indian restaurants in NYC? Are there trends we ought to be ready to embrace? Is the so called, and mostly scoffed at "fusion-confusion" cuisine a thing of the past? Will it be able to find a new meaning or direction? Will it inspire some new chefs and new trends that could come alive in the future? Any idea what these might be? Are we in for a new and serious focus into the world of inspired and largely authentic but Indian food of the 21st century? What defines such food? Who are the players we ought to look for? What dishes do you think would find place at the tables of these restaurants? What are some critical points (at least in your mind) you feel you would like to share with those owning and cooking at restaurants and the future restaurateurs. What are some things you feel you want to see in the new defining restaurant serving Indian food in a NYC that is poised to be a key city in the US where Indian food will play a pivotal role. Are there things you feel should be an absolute for this Indian restaurant of the new millennium? Are there things the restaurant should absolutely not touch?? Are there recipes, trends, regional biases and influences that this restaurant should really embrace and champion? What role would you find yourself playing in the life of this new millennium Indian restaurant? What parts of Manhattan do you feel this restaurant ought to be situated in? Do you think a restaurant such as this could be one that could be taken around the country? Could it travel the country and still be fine dining? How difficult do you think it would be for a fine dining cutting edge Indian restaurant to clone itself? Would it be remotely possible? Can it still maintain its integrity and original focus as it reinvents itself in different cities? Or do you think it is not something a fine dining establishment ought to do?

A story about the Empress of India restaurant in the Lakes Region of England seems to be making the rounds in various newspapers. A prominent businessman, Moshinali Darugar, was told that he could not get a seat because the restaurant was full. However, when the white manager of his hotel called, he was able to get table right away. Here is the justification put forth by the assistant manager: What are your feelings about this? Can any of you who are restauranters empathize with the pressures that led to this decision (even if you do not condone the decision itself)? Are there really such major and systematic differences in the types of Indian food that Asians and Westerners like?

I've recently become interested in greasy things and my interest was piqued when I got ahold of the Dalda cookbook published by Lever Brothers Pakistan, where every other recipe calls for Dalda banaspati. Being that banaspati seems to refer to ghee-flavored hydrogenated vegetable shortening, one would expect that it would be a relatively recent invention and thus have to an English name rather than "banaspati". Can anyone tell me when and how it was invented, as well the origin/meaning of the name? Thank you . . .

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?

The use of rice noodles in Kerala cooking is common in breakfast and lunch dishes. However, we don't see many interpretation on Indian menus here in the US. How are rice noodles prepared? What are some good traditional rice noodle dishes? I think the use of rice noodles would be a creative and interesting addition to an Indian menu.

Typically I make rasam by using MTR Rasam Powder to which I add toor dahl, red chilli, curry leaves, and a bit of tamarind. But does anyone have any other good rasam recipes?

So I got myself a tandoor in my back yard. Now it's the time to start explore the Indian BBQ land. I had a brief look at the book called (hope I'm not mistaken) Tandoor by Ranjit Rai Also the guy hwo gave me the tandoor said that before using it fot the first time I should make a sirop-like coating inside the oven ?! - Does anyone know what kind of sirop should I prepare (Molassa + Water 50/50 - or something else?) This is to prevent the breads from sticking to the walls of the tandoor. Then I should fill it with fresh (= not charcoil) woods and burn it for several hours. - Also - is this the way to do it?

Recently I have noticed a number of posters here who own their own restaurants/are chefs at Indian restaurants... I would love to hear from them on a couple of things: -- How has Indian food at your restaurant changed over the past years? -- What has been your experience in this industry -- What is the most asked for item on the menu and why do you think that is -- Cooking related question -- WOuld you share your most prized recipe/ cooking tip/ cooking story with us