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  1. I made another batch of Apple Chutney at Diwan tonight. Made me wonder if others are making any. How do you make your version? Where is the recipe from?
  2. What do you think about Ayurveda? Do you cook any Ayurvedic recipes? What do you know about it?
  3. Vishnu had returned. He was sitting on a chair next to the couch. He had a plate of food and he was eating with his hands. Not his hands: his right hand, only. He had mostly rice and potatoes on his plate, with very little sauce. Some of Kabir’s pickled red pearl onions, too. He mashed a bit of potato to a rough paste on the plate between his thumb and first two fingers. He mixed that with some rice, still mashing. He shaped the mixture into a small ball, dipped his head towards the plate and brought the food to his lips. Then a pickled onion went into his mouth, followed by more rice
  4. 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 differe
  5. 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
  6. 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
  7. 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.
  8. I made aloo paratha this weekend, using a recipe from Mark Bittman's "How To Cook Everything" In the intro, Mr. Bittman mentions that the recipe is originally from Julie Sahni, and that he has really only changed it by using cumin instead of ajwain to season the dough. he describes ajwain as "a thyme-like spice" and suggests that the two can be used interchangeably. is this off the mark at all? i have a very small knowledge base concerning Indain spices (I am learning more every day, thanks to eGullet!) so it surprised me to see that thyme and ajwain could be so similar. are there other instan
  9. We've already had a thread on what defines "Indian" cuisine. Does spicing as a whole make Indian special? I grew up with a distinct love of spiced (not necessarily spicy) foods above and beyond most unspiced foods (hamburger and fries being the notable exception). While this manifested itself as a love of Chinese, Thai and Malaysian cuisines in my youth and early teen, by my midteens I had discovered Indian food and changed my food allegiances permanently. The deciding factor in my shift was the Indian use of spicing - both hot and savory. The flavor range Indian spicing provides is unmat
  10. I can't make sense of this. Didn't someone say they would work tirelessly to ensure this very important forum was kept as vibrant as could be in Suvir's absence? It's really strange with him not around. I wanted to ask Suvir how he deals with passing on Indian cuisine recipes and methods to interested people when the only communicaton available is voice and speech. No paper to write out ingredients or amounts or methods. No PC and printer and definately no eGullet to hand. I tried my very best to do this today for a Chef asking how to make Bhuna. In between me being unsure of English names for
  11. I have a 3 lb bag that was used for onion bhajia batter. What else would it be good for?
  12. Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. For the balchao paste you will need: > 8-10 kashmiri red chillies > 4-5 Byadagi red chillies > 1/2 tsp cumin seeds > 1/2 tsk turmeric powder > 1 tsp peppercorn > 6 garlic cloves > 1/2 tsp cloves > 1 inch cinnamon stick > Vinegar First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vineg
  13. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I
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