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Found 986 results

  1. While thinking about Suvir's thread, 'why you don't cook/eat Indian food,' I wondered if there is really such a thing as Indian food at all. Can there be such a thing as 'Indian food'? It seems to me that India may be the most geographically and culturally diverse country on the planet. Russia may also lay claim to the title, but here, we're concerned with India. If someone from Mumbai were to eat at the house of someone from Calcutta, would they say, "Yes, this is Indian food?" How about if they ate in Delhi, or Amritsar? Certainly, it was prepared in India, but the food would be very different. Is it 'Indian'? I think that the concept of 'Indian food' is one that has been created by people outside of India. 'Indian food' outside of India appears to be a mixture of different foods from many different areas, all put into into a single category. By analogy, consider Italy. Italy has geographic diversity, but not nearly as much cultural diversity as India, and the cooking in various areas of Italy is very different. But in the US, there's a thing called 'Italian food' that again is a mixture. It's starting to be distinguished by regions, but this isn't common yet in the popular culture. 'Indian food' in the US also seems to be a very strange mixture of regional foods from different areas. I'd welcome some distinction between regional Indian cuisines, but I don't see it happening yet. Is this likely in the US? When will it happen?
  2. I've heard that DC has some excellent Indian and Middle Eastern restaurants, and my tastebuds need adventure (plus I need to get the Consort out of the house). So tell me where to go ... in the literal sense, of course.
  3. Balti cooking, which has gained popularity in the UK, is one of my favorite forms of cooking. It gets its name from "Balti" which literally translates to bucket in India. The cooking is an indian /pakistani style of cooking that uses the wok or Balti as the main utensil One myth is that Balti originated from Baltistan, a place in the is situated in the dry arid Karakoram mountains between the international borders of China & the northern sector of the disputed "Kashmir" territories of India & Pakistan. I was informed of this by a friend who is from the Baltistan area. My family is from Multan originally, a close neighbor. Balti cooking was created, it is my understanding in the UK. There are some wonderful Balti sites and recipes out there. I have eaten some prepared at the homes of friends here, but alas have never been to the UK to taste the magic there Simon, can you tell us a bit more on this cuisine? Does anyone have recipes they would like to share?
  4. Per Suvir's request I plated and took a picture of the Korma that I prepared from his recipe. It was great. I've cooked several Indian dishes before and would love to try more. I usually cook a chicken curry and serve it with some fragrant lemon rice and chutney. The array and use of spices is my main attraction to all Indian dishes in addition to cooking with yogurt. Not to mention the subtle similarities between Indian and middle eastern (Lebanese) cooking. the combination of Cardamom with cinnamon, chillies, cloves, coriander and yogurt is heavenly. I guess I will be trying the Biryani next Suvir. Thanks Again FM
  5. What do you think about Ayurveda? Do you cook any Ayurvedic recipes? What do you know about it?
  6. Chutneys are to Indian food what Salsas are to Mexican. Made from vegetables, fruits, dairy, grains and pulses, these are as diverse as the country itself. Each home has a favorite few and their own versions of those classics that are known throughout India. When making chutneys in a food processor, make sure to use as little water as you possibly can. This makes the chutney taste more potent and rich in flavor. Often adding some sev, chivda or papri to the chutney is a good addition. These absorb the extra moisture and are also a great added flavor.
  7. The other night I tried out Mattar Paneer on the recommendation of an indian friend of mine. I loved it, I had forgotten how much I loved well cooked peas. Does anybody have a recipe for this? Is it difficult to make (little to no indian cooking experience)? Also, is it difficult to make paneer or are there places to buy it? Thanks a bunch Ben
  8. Tandoori Prawns 12 Jumbo Shrimps 1/2 cup lemon juice 3 tablespoons ginger paste 3 tablespoons garlic paste salt to taste 3 tablespoons chickpea flour 1 teaspoon carom seeds 1 teaspoon white pepper powder 1 teaspoon garam masala 1/2 teaspoon turmeric 2 cups yogurt 3 tablespoons melted butter 1 teaspoon chaat masala 1 lemon 1. Preheat oven to 350?F. 2. Mix the ginger, garlic, lemon juice, salt, chickpea flour, carom seeds, white pepper powder, garam masala, turmeric and yogurt nicely. Add the yogurt a 1/4 cup at a time to ensure you have no lumps in the marinade. 3. Marinade the jumbo shrimp in this for at least 2 hours. 4. Grill in the tandoor, or in the oven for 10 minutes. Remove from oven and let cook for 15 minutes. Toss the half-cooked shrimp in melted butter. 5. Place back into the tandoor or oven and cook for another 5 minutes, or until done. 6. Arrange on a platter and sprinkle the shrimp with lemon juice and chaat masala.
  9. Hi There, I came across this term, Bunooing, which I'd never heard before. I had a look around to try and understand the method behind it, but came across a number of inferences on what bhunooing is and how it works, some of which were conflicting and a little confusing. I would be very grateful if someone could clear this up for me and perhaps answer a few questions. This is my understanding of bhunooing so far:- Essentially, this is a method of releasing essential oils that are cooped up in your dry spices and leaves too. The types of spices used are the hard spices such as cumin seeds, cloves, cinnamon, mustard seeds etc. As I understand it powdered spice can be added, but nearer the end of the bhunooing process. The thinking behind this method is that spices take on moisture over time which dilutes the essential oils in the spices. By slow frying the spices you are gently evaporating the water and releasing the concentrated essential oils from the spice which enhances the power of spice, giving it more punch. The bhunooing process can be used to make a vibrant base for your gravy. To do this, heat a good amount of oil on high and then bring it down to a medium heat. Add your spices and onion and slowly fry until the onion turns a light brown. At this point add your liquid/ gravy. Some questions that I have are:- Why heat the oil to hot and bring to medium? Why not just heat to medium?Does bhunooing always have to include onions?The first time I tried this, the onions absorbed all of the oil after a while - is this okay? Or does it mean that I used too much oil?Is this the same, or does it have any relation to the bhuna?I have come across articles and recipes that refer to bhunooing and suggest that it's (perhaps) just the process of slow cooking ingredients on a flame/ hob - is this correct?How long should I be frying the spices for?I would be very grateful for any help you can provide. Thank you in advance Phill
  10. The thread on Monsoon Wedding, and that film's neglect of all things culinary, leads me to ask: What have been the best cinematic depictions of Indian food and food rituals?
  11. I noticed in Rushina's eggplant recipe that she specified Kitchen King Masala. A web search threw up several brands available. Are they all equally good? Also, is this masala based on something? I'm just wondering about its origins, as well as the possibility of making it from scratch, or is it a ubiquitous product like oyster sauce or nam pla? Pat
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