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Found 987 results

  1. Does anyone ever make them? Eat them? How do you make them? Do you add nuts and fruits to them? Saffron and or Kewra? PS: Kewra is screwpine essence.
  2. Kashmiri Cuisine Kashmir is in the north west of India. It is mantled in the venerated Himalayas. When Indians think of beauty, Kashmir is one of the first thoughts. The food in Kashmir is a mixture of Indian, Iranian & middle eastern styles. This fusion gave rise to the traditional "Wazawan" style of cooking which is cooked in a lot of spices. The aroma that arises from the food is highly sensuous and very woody and symbolizes the true essence of Kashmir. The population comprises mainly of Moslems or "Brahmins" or "Kashmiri pundits" who also eat meats but surprisingly do not include onions & garlic in their food. Yogurt is an essential ingredient, used extensively in Kashmiri food. Saffron from Kashmir is a scarce commodity but a prized spice. The descendants of cooks from Samarkhand, the Wazas, are the master chefs of Kashmir. Their ancestors came to India with Timur in the 15th century. The ultimate formal banquet in Kashmir is the royal Wazawan. Composed of thirty-six courses, easily fifteen and thirty can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his assistants. Communal eating is a tradition and upto 4 people share food from one plate called the Trami. Meal begin with a ritual washing of hands in basins called Tash-t-Nari. Then the Tramis arrive, heaped with rice,and laced with the many courses that follow. Condiments (Chutneys and Yogurt) are served separately in earthenware. New Tramis keep coming with new dishes as the meal progresses. To Kashmiri Pundits, eating is a sacred tradition. Some dishes are a must in most any dinner. Rogan Josh, Gushtaaba, Aab Gosht and Rista are a few of them. Most all meals end with Gushtaaba.
  3. Pilafs (Pulao) - These rice dishes are synonymous with Indian cooking. Do you have a favorite kind? How do you make yours? WHat do you look for in a pilaf?
  4. I have come back after eating Alfonsos in Bombay.... Wow... they were perfect... and now I feel like I will be without mangoes for another year... till I am back in India. I never waste my time anymore looking for mangoes. Have tried many times. The mangoes are not even close to all those I grew up eating. What do I do... I have given up. Shall I be trying any? Where does one get them? How are they?
  5. Suvir, I was wondering what the status of your book is? I have read a few references to it in some of the threads. I would certainly buy such a book when it comes out. Thanks! Ben
  6. An Indian buddy of mine from Kansas City will be in town for the next month and he has been starved of good Indian Cooking for the last few years. Which places do you view to be the most authentic Indian food in Seattle/Eastside? I understand that Raga is good, and have been to Ceaders numerous times. Thoughts? Thanks, Ben p.s. he is hindu and is thusly vegetarian so good meatless dishes are a plus.
  7. 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?
  8. Where can I go to get indian products and the like. I am curious as to what I would find at one of these stores. I am also showing my Indian buddy around town for a month and he inquired about this. Thanks for the help! Ben
  9. My favorite mutton dish is Burra Kabab. Proabably because my dad used to like it so much. He is a red meat kind of guy. I do not have a good recipe for this though. And I would not even know which parts work best. Any ideas? Have a lot of people had this dish? Seems kind of scarce around here and scarcer still is a good rendition of this classic dish from north western province in Pakistan. Another related mutton dish is mutton roasted on hot stones (marble ??) that is, I think, native of the Sindh province. Lightly seasoned. Very very good. vivin.
  10. I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
  11. 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?
  12. 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
  13. 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.
  14. 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!
  15. So, obviously, there's Devi (which doesn't deliver) and Tamarind (which does, for a small fortune). Our go-to place used to be Curry Leaf but the last few times have been deeply disappointing... Any suggestions?
  16. I had a really fantastic bartha last thursday at a local Indian joint and I'm eager to find a good recipe to work with at home. I don't have a grill/tandoor so I'm guessing that nothing will be spot on; the broiler will have to be good enough.
  17. 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.
  18. I've decided to do an Indian-themed dinner party. There's no sense trying to make authentic Indian food, since our Indian postdoc occasionally invites the lab over for supper and we load up on the good stuff there. We thought it might be fun to do a sort of 'fusion' meal, but are coming up a bit short on ideas (handicapped by my lack of knowledge of Indian food and his lack of knowledge of North American food). Everything must be vegetarian (dairy is ok, but not eggs). Here are some of the ideas we've come up with: -onion badji 'wings' (blue cheese centre, spicy dipping sauce) -sagoo soup (potatoes, carrots, and turnips with spices) -frozen raita (frozen yogurt with mint and cucumbers, topped with crushed chilies) -indian cheese platter (assorted cheeses, accompanied by indian pickles, chutneys and spice mixes, no clue on the specifics ) Notably lacking is some sort of main dish. Any help would be appreciated!
  19. Hi everyone Helen Pidd here. I'm a journalist with the Guardian in London (www.guardian.co.uk). I'm writing a feature about what "foreign" foods are most popular in various countries in the world (eg in Britain we eat Indian, in Spain they eat Turkish, in Russia they eat Georgian...) and wondered whether anyone in India would be able to talk to me about "Chindian" food, which I hear is very popular. My deadline is the end of Friday 14th June, so any responses very welcome before then. My email address is helen.pidd@guardian.co.uk I'm happy to call you if you email a number and a time to call. Hope to hear from you soon Helen
  20. I am researching for an article on the role of chilies in Goan Food and need easy traditional home recipes for dishes like curries, xiacutis and vindaloo. Can anyone help? Also any tips and advice would be greatly appreciated. Thanks. ps. I will give full credit for any recipes used.
  21. I had a really fantastic bartha last thursday at a local Indian joint and I'm eager to find a good recipe to work with at home. I don't have a grill/tandoor so I'm guessing that nothing will be spot on; the broiler will have to be good enough. -Sorry for the repeat; this seems like a better location for the question
  22. Damn, I got the title reversed. It's actually Grains, Greens and Grated Coconut. (Sorry, Ammini!) Nonetheless, this is a undoubtedly one of the most delightful cookbooks in the Bond Girl Kitchen library. Written beautifully by our own Peppertrail. Apparently the New York Times think so too. Read it here. Congrats! Ammini!
  23. Hi everyone, I'm fairly new to eGullet and actually have not spent any time on the India board at all, so this is like barging into a party where you don't know any of the other guests, and I apologize if this has all been discussed a million times before, but I'm so excited that I have to tell someone: I used lump asafoetida for the first time last night and I CANNOT believe the difference! Lump asafoetida must be to powdered asafoetida as parmigiano reggiano is to Kraft parmesan cheese in the green can. There is a wonderful herbal, almost citrus note to it, and that weird asafoetida funk is almost nonexistent. Also, maybe I was just starving anyway, but the odor seems to have a stimulating effect on the appetite. Even my husband, who normally just benignly tolerates my use of powdered asafoetida, was amazed at the pleasant citrusy smell. I feel sorry for myself having used the powdered stuff all these years and I'm never going back! However: What a PITA. I wasn't sure how to proceed, so I just whacked the resin lump with the back of a ladle until some cracked off, then I ground it up in a suribachi. Is there a better way? Diane
  24. Howdy! Thought this summer I might try to cook along to a video or two. I prefer videos that talk more about technique and less about the recipe. Cause I've got recipes, zillions of them. Like, close-ups of perfectly browned spices and ghee and onions. Any leads?
  25. I am a Chai nut, but I've recently been told to keep away from milk for certain health reasons. Does anyone have good advice on a solid Chai recipe that can be either made with a milk substitute or just water?? Thanks!!
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