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I looked back over several years in this sub-Forum and found little about desserts. I am looking for a recipe for a wonderful dessert noodle pudding. The noodles are the size of angel hair and I recall sugar and milk being the other two main ingredients. We had a house fire in 1995 and I lost all my notes, this pudding being in it. Thanks.

I am in London for a day. I would like to have authentic Indian without being ripped-off please can i get your suggestions.

I love curry but can't eat it almost everyday as I used to because I live in Europe now. I sometimes get a takeaway from an Indian restaurant but at 20 euro per person, it's not something I can do often! The ready made spice packets sold at tokos are very milky and lacks the complicity and depth of the real thing. The Knorr packets are even worst (not at all spicy, apples, sweet etc.). I'd really appreciate it if someone could give me an authentic recipe for Madras chicken curry (post here or PM me). Thank you!

Just wanted to let you all know about Angeethi it's across from Tortilla Factory and We went there today for lunch and they had shrimp, goat, chicken 4 ways, chaat bar (always) tons of free lassi and other drinks, rice pudding and gulab jamun desserts, rice 2 ways and 3 types of breads all for under $30. w/tip for 2! It was a fine way to break a diet IMHO! Happy holidays to y'all and you really need to get over here especially on a Saturday they have made-to-order omelets and other goodies too

Hi, I am enthusiastic about naan which I know of 3 variations Butter, Garlic and Kashmiri naan and wonder anyone willing to share the recipes and the method of preparation? Thanks

I went through my first hurdle in understanding the various types of Roti(Bread served Indian food. The Indian vegetarian is very healthy and the range of bean products is abundance. Now I would like to understand some of the popular dishes that goes well with the following roti: Chapati/Dosa(Thosai)/Puram Poli/Roomali roti/Pakora Pakoda/Naan/Poori/Bhatura. Let me know if I miss out any? Namaste

Hi! Could someone kindly share video site that feature on western classical or fine dining? Endless appreciation!

Hi all, I'm just came home from an Indian restaurant and I had ordered the Kozhi Nigiri (I did a google search on it, and think the menu might have a misprint and it should be Kozhi Nilgiri instead). I tasted the Kozhi Nilgiri and it was sooooooooooooooooooo good. I have been in heaven and besotted with the flavor, the freshness, the lingering enchantment of the sauce. I tried to google the recipe, but I can't find any recipe for Kozhi Nilgiri....I've seen Nilgiri this and Nilgiri that, but no Kozhi Nilgiri, so I don't know which is the right recipe. Here is the description from the Menu "Kozhi Nigiri - Tenders of chicken sauteed with green onion, spices, and herbs, cooked in a Nilgiri sauce. From the hills of Blue Mountain". Does anyone have a recipe for this luscious Kozhi Nilgiri dish? Can someone direct me in the right direction?

I'm really jonesing for some Indian or Pakistani food. I San Francisco, all the places were low-end, nothing fancy, but really really tasty. All the places I go to on the East Coast are more high-end... white table-clothes, sterno heated dishes, fancy dress for the waitstaff. I just want a greasy spoon type indian joint. Are there any in south Jersey or Philly??? Other than that, what are peoples favorite indian or pakistani in general?

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.

I've been looking for good East Indian delivery. The only criteria is a good selection of vegetarian dishes and that they'll deliver to Hastings-Sunrise. I tried calling a bunch of places that advertise in the YP, but many of them said they weren't doing takeout anymore, wouldn't deliver to my neighbourhood, or charged $7-10 for delivery! But I have had two good experiences with Saffron on Kingsway in Burnaby. The food is pretty good - on the plus side it's fresh (had a bad experience with delivery from Yogis on Commercial, where all the food seemed like it had sat in the steam trays for the whole weekend - but it was a Monday so I will give them another try before panning them), not too salty and not greasy. On the downside, the samosas are just so-so, and the vegetarian koftas are a bit soggy and flavourless. But what's really great about the place is the delivery service. Both times I called, the person who answered was very polite, got what I was talking about right away, didn't rush me (although they were busy both times), took a moment to be kind, gave me a total without me asking for it, and just generally made it a peasure rather than the usual chore it is to call restaurants to order takeout. Both times the food was faster than expected, by a wide margin, both times the deliverer was really nice and polite, and both times my order was EXACTLY RIGHT. I usually expect about 50% or more of my takeout orders to arrive incorrect in some way, but not from Saffron. Saffron's web page.

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!

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?

Okay I'm about to make some khichdee, which is basically a porridge of moong dal and rice. Can I do this in the rice cooker on the congee setting? Will the moong dal clog it up and make a horrific mess? I rather suspect the answer is yes but am tempted to try it anyway.

Well, I love the ideas of Indian food. I almost see them as the opposite of new French cuisine, with lots of ingredients, spices, and complex flavors. But from my limited experience, the food also lacks finesse. All the Indian cooking I've been experienced to (books, TV shows ect.) have always been about big overpowering flavors. LOTS of garlic, LOTS of chiles ect. I was wondering if there was a French-Laundry-ish type of book out there that involves Indian cuisine. I remember a Micheline-starred Indian restaurant say that philosophically, "We add spices to food the same way you would add salt and pepper to steak." That's the type of Indian food I'd like to cook!

Went out for dinner on sunday night with the chaps from work to a restaurant in Henly called 'The spice merchant'. Food was really good, well flavoured with good breads and rice. With the starters and popadoms we were given a powder to spice them up called Malikas Puri (not 100% on spelling) it tasted of peanuts, lentils and delicate spices. Im guessing that these are the ingredients but would love to know more as it would be cracking on a new scallop dish that i have in mind. Anyone heard of it? any ideas? Thankyou

After last year's successful Moroccan Feast, I'm setting out to create an Indian Feast for 8. I'd like to have appetizers, main dishes (a Thali, perhaps), desserts and... Any suggestions for menu or recipes would be greatly appreciated. I also need to find a source for serving dishes (trays with bowls...). Thanks. Stephen

I recently posted a musing about the lingering smell of Indian spices on the skin. I completely understand that fenugrek and cumin are a bit stinky when leached through the skin, of course, but the element that discomforts my nose the most I imagine to be turmeric. Yet I can find no reference anywhere to the power of turmeric to lend an unpleasant scent to sweat and skin. In fact, it is quite common (and a bit silly, perhaps) for South Indian women to topically apply turmeric to their faces on the notion that it is good for the complexion -- and it is, if your idea of beauty is looking like a jaundiced Martian. The point is: they don't seem to smell any worse than the rest of us. Perhaps it is the difference in eating the stuff and smearing it on. Or perhaps I'm smelling something different. Any ideas? What's that smell?

The Sumeet multi-grind seems to be unavailable, perhaps no longer made. What other options are people using to grind powders and pastes, and how well do they work? Options other than morter/pestle.

Hello, Gulleteers. I've been away for awhile. I'm doing some off topic research regarding gums and varnishes, and realized the Indian grocery was good source (and cheap) for this stuff. So far I've been able to ID the following stuff I purchased last night in Vallejo, CA. katri gund/katira goond = Cochlospermum religiosum or Astracantha heratensis or Astragalus hertensis guggal/guggol = Commiphora mukul (a type of myrrh) lobah dhoop = Styrax benzoin or a related Styrax, perhaps bezoinoides But I'm stumped by chaar gund/char goond I haven't yet run solubility checks (water vs. turps vs. alcohol). My thoughts are it could be a form of gum arabic (if so, it will dissolve in water) or mastic (but I doubt it; it's too red) I also purchased something marked "Edible Gum" in English, which looks very much like gum arabic. Any horticulturist foodies out there who can help? Noel in Napa lapageria@aol.com

We have one veggie in our family and I want to try putting together some Indian meals for 4-5 people. While it is easy to find numerous recipes what I have difficulty is how to put them together into a balanced meal. Looking at recipes and cookbooks tend to be confusing as the dishes tend to stand in splendid isolation. Any particular regions that would be a good idea to look at to start building some experience? Preferences would be for no seafood, not a heavy coconut bias, definitely bread with the possibility of adding meat sometimes, strength can be mild through to hottish. Some tips and some groups of dishes and accompaniments that could be put together to form a meal would be helpful. I can do an occasional trip to an Indian grocery, but we do not have any local Indian grocery shops.

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!

Hi, I am allergic to Fenugreek/Methi (or highly sensitive to it) its also why Im allergic to fake maple syrup flavoring. But I LOVE Indian Food and wanna cook it. What can I substitute that will give me the general flavor of Fenugreek? I was thinking a mix of ground Fennel and Caraway... What say you?

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

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.