Jump to content

Search the Community

Showing results for tags 'Indian'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • 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


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


  1. I hear the words curry.. curry powder... curry paste and curries all the time. Many times their usage does not bode well with my Indian upbringing. And at other times, I am amazed at how aptly these words are used. What does Curry mean to you? What do you think are its roots? Is the word from the English language or from one of the many Indian languages? This link below goes into much more detail and would be fascinating for many. Please read and share your thoughts. The Origins Of Curry Link And now about what curries mean to Canada. The link below seems to be quite articulate with ju
  2. I realise that the various spellings of dal are probably phoenetic translations from Indian languages, but is there a 'most' correct version? Is it all 'much of a muchness' or is there a difference?
  3. What brand do you use? Do you ever make it from dessicated coconut? What recipes do you use it in? Where are these recipes from?
  4. 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
  5. 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 communa
  6. Indian River Consomme Serves 8. This soup is a very light starter--a little tart and very unusual. Great served (like you'd serve hot cider) at large gatherings with cheese straws. (From my cookbook "Nobody Cooks Like Ruth: Menus from Cherotree" 2003, Infinity Publishing, www.buybooksontheweb.com) 1 medium onion, sliced 2 T butter 32 oz tomato juice 8 oz double strength beef broth 2 oz orange juice concentrate 2 tsp lemon juice 1 T sugar, or to taste 1/4 c vermouth White pepper 1/4 c fresh basil, cut in chiffonade Saute onion in butter until soft. Puree in food processor or blen
  7. This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish. Its super easy to make and goes well with most Indian curries. Do try this out and I am sure you will be happy with the results. Prep Time : 5 mins Cook Time: 5 mins Serves: 2 Ingredients: 1 cup rice(basmati), cooked 1/2 cup coconut, shredded or grated 1 green chili, slit 1 dried red chili 1 1/2 tablespoon oil/ghee(clarified butter) 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 tablespoon chana dal(split chickpeas) 1/2 tab
  8. Pork Vindaloo (Adapted from “Everything Indian, by Monica Bhide, Adams Media) This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. 3/4 c rice vinegar 1/4 c water 1 tsp black peppercorns, roughly pounded 1 T minced garlic 2 tsp red chili powder 1 ½ lb. boneless lean pork, cubed 3 T vegetable oil 1 T ginger root. julienned 1 large red onion, peeled and finely chopped 6 whole dried red chilies, roughly pounded 1 1inch cinnamon stick 1/2 tsp turmeric powder Table salt to taste In a non-reactive bowl, combine the rice vinegar, water, black pepper, garlic,
  9. I had a conversation with someone last night about the use of fruit in Indian food and it was very difficult to come up with more than a few dishes. In Latin food, the use of hot chilli is balanced with the use of fruit in salsas etc but this is not the case in my knowledge of Indian dishes. Where fruit is used it almost fuels the fire not calms it ( chutneys, pickles etc ) Desserts too seem almost entirley milk and sugar based. I have scoured the net looking for recipes but can't seem to find anything. Am I really missing a trick? S
  10. Do you all know Chikki (nut brittle)? In northern India it is mostly made with peanuts. In western India it is made with mixed nuts, with peanuts alone, just almonds, or just cashews, or even all these nuts and some times sesame seeds are added. What is your favorite brittle? How is different from others? WHere do you find them?
  11. Not sure whether this belongs on this or the NY thread, but after "chatting" with Suvir, I thought it might be fun to get a group to go for chaat at Dimple Chaat House on a weekend afternoon for a quick bite of some Indian treats and to meet people who have kept the India thread alive and interesting. What do others think? When would be a good time to go?
  12. Dahi (Yogurt) - Plays a very important role in northern Indian cooking. What do you think of when you think Yogurt and Indian cooking? Do you make your own yogurt? What do you think of yougurt in Indian food?
  13. Green or white? Or do you use the large woody brown ones? Does it make a difference as to what you may use? How do you decide which one you use ina recipe?
  14. Are they really diffrent? What makes them so?
  15. Do you have favorite desserts that you prepare using Indian spices or ingredients? What are they? Recipes? Where did you get inspiration to make them?
  16. My younger daughter who is 8 years old has been a solid vegetarian for almost 7 months. She has her reasons and my wife and I respect them. However as children grow they are in need of so many nutrients and we want to be sure that our little one is recieving them. As you we're growing up what are some of the things that you enjoyed that were vegetarian? How was your introduction to spices, what I mean is, are dishes prepared milder for young one's? or are they spiced at the same level as an adults taste. I have been successful with the use of cumin,ginger,chili's....not so successful with curr
  17. Mustard oil keeps showing up all over the India board. Is it a flavored oil, or, as I suspect, oil pressed from mustard seeds? Does it have a mustard flavor? I am intrigued. I like to spread fish with prepared Dijon mustard before broiling it. I remember seeing a post (by Simon?) about frying fish in mustard oil, but I haven't been able to locate it. Can someone fill me in, please? What other uses are there for mustard oil? As Waverly Root pointed out in The Food of France, much of the character of an area's cuisine is determined by the type of cooking oil used. I believe this is true
  18. Do you make any Indian dishes in which you use curry powder? If not Indian, what other dishes have you used it in? What brand do you like? Do you toast your curry powder? Do you every make it at home? Is there a recipe for it that you like?
  19. What Indian seafood recipes do you use? Where are they from? What fish do you think lend themselves best to Indian cooking?
  20. Rice Chaawal, Bhaat, or Anna, rice is what makes for the most important element of Indian cooking. It is believed in India that our lives depend on rice. Rice is symbolic of life itself. When sick, most patients are fed foods that are rice based. This takes us to the nurturing qualities of life. Rice plays a very important role in the daily lives of all Indians. A childs first non dairy meal is the eating of rice. Called anna-jal or anna praashan sanskar, the paternal grandparents feed the baby with simple boiled rice. The rice given to the baby is the same as that which is offered to
  21. Does anyone have a favorite recipe for this delicious dessert? I find it sad that so many restaurants in NYC never serve good ones. Actually I am yet to eat any that come even remotely close to the great ones we would eat the Bengali Sweet in Barakhamba Road in New Delhi. Does anyone have a good source for these? A recipe that you love?
  22. Dakshin 741 9th Avenue (50th Street) NYC 212-757-4545 I ate a great buffet at Dakshin. Not one for buffet, but it is the most conveninet thing to do at times. I am weary of Indian buffets, have had many bad experiences, but at Dakshin, the food was fresh, tasty and seemed endless. Does anyone else know Dakshin? Eric Asimov had reviewed it in the NY Times last year. The name Dakshin means "Southern", and the restaurant does serve several Southern Indian dishes, but more importantly serves in a no fuss setting great food and with humble service. Will write more later about todays lunch. W
  23. Kabir had been in the midst of making dam aloos for his friend Vishal who would be joining them that evening. It was Vishal’s favorite dish, “a shining example” of the cooking of the Mughal courts. The Mughals, Muslims who invaded India from what is now Uzbekistan, ruled India from the 16th to the 18th centuries. The Mughal rule was noteworthy both for having tolerated all the religions in India and for making India, for a time, into one of the richest and most powerful countries in the world. Mughal cooking is accepted as the height of Indian culinary culture. Kabir had used the tiniest
  24. At the moment he was cooking and I’m sure he was telling himself that the unbearable heat of the day was making this afternoon’s work that much more of an act of love. The crazy thing about Kabir is not just that he believes this but that after hanging out with him for a while, I do, too. The kitchen was a small unremarkable New York apartment kitchen just large enough to house a table and the usual appliances. On one wall was a good sized pantry usefully stuffed with dry goods including a lot of Indian food like dried lentils and beans, unusual types of flour, jars of spices, containers, gr
  • Create New...