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Found 988 results

  1. 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
  2. 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!
  3. 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
  4. 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?
  5. 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!!
  6. I'm not typically a big fan of Indian type food apart from the Bangladeshi dishes I had at Mina Foods in Queens a couple years ago. but when my new lady friend, who lives in Troy, suggested a Latham Indian restaurant for us to try, it seemed worth exploring. Karavalli Indian Restaurant The acquaintances of hers who suggested it have traveled extensively, spent time in India and declared it to be the best Indian food they'd ever had in the US. After one visit I'm inclined to think they're right. I look forward to another visit and a chance to try more dishes. Decor and atmosphere was pleasant, tasteful and on the upscale side with a distinct lack of cheesy elements. Service was friendly and unobtrusive. Although prices were just a tad high by the standards of the typical Indian restaurant (excluding haute places in NYC) the portiosn were generous and it was a good value. The menu includes dishes from a number of regions rather than focusing on one regional style of cooking. The menu even includes a few traditoonal dishes from the old Jewish Quarter of Calcutta. My partner had Lamb Sagg, I had Chicken Ammwalla and we shared the Tamarind Eggplant appetizer and an order of naan. In terms of having an intriguing combination of textures and flavors I think the eggplant appetizer may be the single best zppetizer I've ever eaten and most certainly the tastiest dish I've any kind that I've had in the past few years. Definitely worth a visit and I look forward to going back soon.
  7. We tried them, can't stop thinking about how good they were, and want to make them at home. Anyone have a good recipe? Thanks, -Mike
  8. Hi All, I will be having a dinner party next week and was looking for guidance on the kind of things I can do to try and make it a success. I have 4 guests and there will be myself and my partner present too which will make a total of 6 people. The dietary criteria are: i) One guest is pregnant and is not keen on beef or mussels ii) All guests are non-veg iii) 3 meat-oriented males I myself am Punjabi but grew up in London and have only recently moved to Hong Kong. Asian ingredients are quite easily available here and my cupboard is already pretty well stocked with dry spices. My initial thoughts were to prepare a Punjabi/North Indian feast possibly including some of the following: Tandoori lamb chops (prepared on my charcoal Weber bbq earlier in the day and then warmed up at dinner time) Seekh kebabs (same prep as above) Tandoori chicken (again as above) Lamb or chicken curry Vegetable side dish Pullao rice Raitha Pickles Not sure about the spelling but Gajjrela (cooked carrot) dessert Currently I think the menu may be TOO much meat based so I may want to think about some lentils or fish dishes. Does anyone have advice on what I am preparing or recipes for the above. I have a lot of cookbooks but if someone has a 'killer' recipe, I would love to hear it ! Also I would prefer to prepare as much as possible in advance so I can enjoy the party myself :-) Rgds Rick
  9. Last night my husband and I were thrilled to be treated to a dinner of Bombay street food. Worm@work's parents are visiting from Mumbai, and both are formidable cooks, as is w@w herself. Mr. w@w distinguished himself in the cocktail department, while we were mainly notable for the amount we ate, and our extensive finger-licking. As much Indian food as I've eaten in my life, these dishes were completely different, all vegetarian, all reflecting the fine art of turning humble and inexpensive ingredients into delectable treats, not to mention serving them on the street in massive quantities. We began with a drink of kokum juice sprinkled with chat masala, and some lightly spicy little fried plaintain chips. The contrast between the sweet juice, the slightly sulfurous salt in the masala, and the crisp chips perfectly set the stage for the dishes to come, which were all about textural contrast. Next up was an amazing little bite called Pani Puri, which is an impossibly fragile crispy little puffball filled with potatoes, boiled mung beans, crispy chick peas, and the fine noodles called sev, then topped with date and tamarind chutney, cilantro chutney, or sweetened yogurt, and submerged in water flavored with mint, green chillies & spices. The trick then is to pop the whole little puri into your mouth before it drips all over you. My apologies for this and a couple of the other photos - the light was dim and comfortable, and I really needed to send a little submersible lens into the heart of the puri to do this one justice. Next up was Ragda Patties, which are spiced potato patties served in a white pea curry sauce. Well, they're not exactly white, and it's not exactly a curry as we think of curry in the US, more like a pease porridge pancake, or something. The name may not translate easily, but the flavors sure did. It was gentle, comforting food that I immediately wanted to have for breakfast. This is the photo that does the least justice to the dish This is Dabeli, fluffy buns stuffed with a mixture of potatoes, onions, spices, pomegranate, grapes & masala peanuts. I wish I'd composed this little sandwich so the fruit showed better, but you'll just have to imagine little bursts of red grape and pomegranate seed exploding in each bite of crisp toast, crunchy peanut, and smooth spicy potato. Yes, fluffy white bread, otherwise known as pau, is a part of Bombay street cuisine. I was totally amazed by this idea alone, not to mention the idea of a fluffy white bread potato sandwich, Indian-style. Being a quick learner, I was totally ready for Vada Pau - spiced garlic mashed potatoes fried in a chick pea flour batter and served inside a bun with the most delicious garlic chutney I've ever eaten. This was a dry chutney made of a ton of garlic ground and then fried with coconut and chick pea bits to form a pile of intensely flavored crisp, golden crumbs. Two fluffy white bread potato sandwiches, yowza! I couldn't resist having seconds of this one, which I came to regret shortly, when we had Pau Bhaji, a spicy mixed-vegetable dish served with bread for dipping. Traditionally a way to use up leftover vegetables, this had a mysterious and haunting sweetness that I still haven't identified. I'd need to eat a lot more of it to be sure exactly what it was. A lot more! How did we manage room for dessert? But who in her right mind could refuse Kulfi. This creamy, frozen dessert made with milk and flavored with saffron, almonds & pistachio was the only thing on the menu that I've had before. But I've never had it like this, with a silken, sticky texture and absolutely no iciness. Just a smooth and slippery saffron sweetness sliding down your throat. I think my s key must be stuck! All I can say is if anyone offers to feed you Bombay street food, take them up on it without hesitation and hurry to their house as fast as you can. It manages to be comforting and familiar and excitingly different all at once. And don't be surprised if if you see me on the Breakfast thread posting that I've taken to eating spicy Indian potato sandwiches in the early morning hours!
  10. I'm working on a magazine ar6ticle about cooking classes in India. Does anyone know of any teachers they'd recommend who speak English? The classes could either be in the person's home or at a hotel or ir anyplace else suitable for a tourist (but a serious tourist). Many thanks for any help-- Dr. Wingo drwingo@aol.com
  11. And so begins the great tug of war... My family wishes to be a major part of my graduation (and they should be, they're family, and what's more, they've paid for my education.) My very capable, though at times zealous family has their own ideas of how they'd like to celebrate the event, and I have my own. I've resolved to try planning ahead of time in an effort to try to combine everyone's ideas into a reasonable compromise. The idea is to have an all inclusive party, family and friends. I had an epiphany of a theme, "Bollywood Nights." I'm thinking Indian food, I'm thinking Indian decor, Hindi music, even saris. What sort of foods should I include? What decor, or even customs should I include to give the party a really good feel? Any fun suggestions or personal experiences that might be helpful? Thanks all!
  12. I'm the mother of an almost-six-month-old, and I'm thinking a lot about how to raise a daughter with a good palette. Rice cereal (the traditional first food in America) doesn't seem like a good start-- I certainly wouldn't eat it very happily. So I'm wondering about other countries and other traditions-- What's the traditional first food for babies in India? (I'm also going to post this in the following forums: Italy, Spain, Japan, France, China, Middle East, and Mexico. Apologies to those who run across this question in other places!)
  13. I'm still searching for a favorite restaurant... anyone have one to share?
  14. Just thought I would share a discovery of mine, as I am always on the lookout for good ethnic fare. Bombah Bhel at Yonge and Eglington east of yonge...went there a couple nights ago with the GF...although the server was a tad forgetfull, he was very pleasant, and the food was fantastic. I would highly recommend the eggplant curry, it was out of this world...also had the Vindaloo with lamb which was delicious, and the GF had chicken curry, also very good. The Naan was great (half of the reason i go out for indian) and it was very reasonably priced ($45) with a beer and 3 main courses.
  15. My first trip to London. I've been invited out to dinner to a vegetarian restaurant called Blah Blah Blah that's near Shepherd's Bush on Saturday, and Friday night I suggested Indian near our hotel in Covent Garden. Any reviews of the former or suggestions for the latter? Any other must-eats?
  16. Hi, i was wondering if i could cook fish curry (bengali style) with fishe kinds besides tilapia and catfish ... I live in a city where the local indian grocery store does not sell any fish .. thanks Leena
  17. I went to Metropole for dim sum with my parents on the advice of the Shanghai and Hong Kong thread. It is the largest single floor restaurant I've ever seen. I'm guessing 750-1000 seats. Although it was the Good Friday holiday it didn't seem too busy. Bean curd sheet roll. Fried taro ball. Shrimp har gaw, phoenix claw. Dumpling in broth, ground pork in tofu. Pig ear, jellyfish. The pig ears were pressed together and braised for a long time to soften the cartilage. Difficult to chew cartilage has always been my complaint with pig ear dishes but this was much softer and a pleasure to eat. Youtiao wrapped in rice flour sheets. Unique but strange-tasting. The dessert case. Check out the whipped cream bunnies in the lower right. Rice flour and tapioca dessert. The yellow dot is a single kernel of corn. Unwrapped so you can see the green tapioca pearls. I was rather disappointed with the meal. On the one hand it was definitely the best dim sum I've had in the past year -- each dish was perfected to a degree unparalleled in the U.S. -- but I was really expecting to be blown away with tons of original dishes that I've never seen before, and other than the pig ear all the dishes I saw were just the classics. Maybe I had unrealistic expectations but was I really so wrong to expect a lot from a highly recommended restaurant in Hong Kong, the dim sum capital of the world?
  18. I just got back from Korea where I found an Indian spice store where I bought everything to stock my kitchen in Japan for Indian cooking.(a little bit complicated right?). I love making Indian food at home but most of the time I use a recipe. I would like to learn some base techniques and recipes so I can begin to be more creative with Indian cuisine. I know about adding spices to the oil. And I have made a lot of recipes which start by caramelizing onions. What other bases are there? Good dishes to experiment with?
  19. There are, of course, a great number of Indian places on Scott Road in Surrey, but I'm looking for one that was recommended by a friend. It's on Scott Road above a bank. It's a more upscale place. That's all I know about it. Does it ring any bells? I'd like to take my mother-in-law there for mother's day. Thanks.
  20. Happy New Year, all - any ideas on where I can purchase edible camphor (kacha karpoor) - it is extremely difficult to obtain in the U.S. It is *not* inedible synthetic camphor but an item used in a number of Indian (and Chinese) recipes. Any help would be greatly appreciated. cheers, JH
  21. Indian fusion Chinese restaurants are quite popular in NYC these days. Dishes like Lollipop chicken: Crispy fried-chicken drumsticks with a tangy sauce. Manchurian: Lightly battered meat or vegetables in a dark, gingery soy sauce, and Hakka noodles: Spicy pan-fried noodles are some of the hottest selling plates. Is this real deal Indian/Chinese like they served it in India? Or this some just some trendy gimmick.
  22. FYI the new Alford/Duguid book on the Subcontinent is out: Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent I just ordered my copy after I heard them on the radio (CBC) today. Has anyone picked this up yet? Any thoughts?
  23. In a few weeks I'll be hosting a wine dinner at a favorite Indian restaurant. For sure we'll be having vegetable pakoras and tandoori lamb with various naan for starters and continue on with a few curries with kashmiri biryani. For the starters I plan to go with whites, probably an Alsatian Gewurztraminer and a demi-sec Vouvray. But for the curry, I'd like to switch to some reds. Would Burgundy work? Cru Beaujolais? Amarone? Anyone tried a successful red wine matching with curry?
  24. Every now and again I come across a recipe that is awesome. It started with a discovery in my local South Indian take away near work. This is a true South Indian place, not your usual run of the mill Indian restaurant which we get around here. In the bain marie was a red, slightly oily, dry spiced chicken dish scattered with onions and green coriander. A dish with no name. I asked what it was, and they replied it was "spicy chicken". I bought some and I was hooked. It was obviously a favorite of patrons as there was never a day when this dish was not in the bain marie and it sold out quickly. Here is my take on that recipe, which I believe is called Double Chilli Chicken. Apologies in advance, but I dont work to quantities when cooking. Hopefully you can make your own judgement but just ask if you want more clarification. The ingredients you will need are: - oil or ghee (mustard oil if my wife is giving me grief over health, ghee for best flavor) - Chicken mini drumsticks (about 1kg) - About 3 brown onions, cut in half and then sliced (red onions would be better, but I only had one for garnish) - Salt - About 20 curry leaves - Sliced ginger - Sliced garlic - 10 to 15 whole dried chillies (I remove most of the seeds) - Ground dried chilli powder (medium hot) - Ground coriander - Ground black pepper - Jaggery or Palm Sugar - Lime juice - Chopped fresh coriander for garnish - Chopped red onion for garnish I start with a heavy base fry-pan that has a fitted lid and add the ghee. Choose a dried whole chilli of your liking and remove most of the seeds, as they can burn and become bitter. Saute your dried chillies in the ghee for a few minutes You will notice they start to darken quickly Don't let them burn, but take them a bit darker than shown in the photo above and then remove into a spare bowl to cool with a slotted spoon. You can leave the ghee and seeds. Quickly add the onions to stop the remaining seeds from burning. Add salt to help the onions cook. I should have also added the curry leaves to the oil first, but I forgot so I added them later. As the onions soften on the heat, finely julienne some fresh ginger and slice some garlic. Exact quantities dont matter so adjust to your preference. Add the garlic, ginger and chillies to the pan once the onions soften and take on some colour After a few minutes of cooking out the garlic and ginger, add the ground coriander and chilli powder. Again, exact quantities don't really matter but I used about 1 Tablespoon of each. What matters more is the quality of the ground powders. The coriander is ground in my coffee grinder just before use, and I make my own chilli powder from dried Spanish Padron chillies I grow each summer. If you can, always make your own ground spices. For the ground chilli powder, remove the seeds before grinding as you will get a redder product. A quick word on chillies : There are hundreds of varieties, but I choose the Spanish Padron due to the balance between heat and flavour. I want an intense chilli flavour without searing blow your head off heat, and this chilli has that right balance. Stir the powders into the onions and cook for a few minutes. Add the chicken and arrange such that the chicken has good contact with the bottom of the pan. We need this to get the meat to release its own moisture, which is what makes the sauce and prevent the dish from burning Cover with a lid and lower the heat. After 5 minutes you should notice some liquid from the chicken. This increases to a maximum around 15 minutes. Stir every 5 minutes but don't remove the lid until 15 minutes have elapsed. While the chicken is cooking, prepare some jaggery or palm sugar and squeeze the juice out of one lime. After 15 minutes of cooking with the lid on, remove the lid, add the jaggery and lime juice, and now increase the heat. What we are going to do is evaporate the remaining liquid and turn it into an awesome sauce that sticks to the chicken. For another 10 minutes, you will need to pay careful attention to ensure the dish does not stick and burn. You need high heat to help caramelize the sauce and constant movement. Taste for seasoning. Add extra salt, lime juice and heaps of black pepper. Prepare some slived red onions for garnish. And some roughly chopped green coriander. This stuff grows like a weed in my garden as I let the kids loose with the seeds and they scatter them far and wide! Serve the chicken on a bed of steamed basmati rice And garnish with onion and coriander. Serve and enjoy with a glass of cold beer. Awesome stuff! Cheers Luke
  25. 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
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