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  1. I thought I'd share with you my experiences in building a Tandoori Oven in a beer keg. I have always been a fan of Indian food, even from a young age. I just love it hot and spicy. When I was a teenager I tried out for a job at the local Indian take-away making Naan bread. Needless to say, I couldn't hack the heat and resulting burnt arm! However, my interest did not dwindle in Tandoor cooking. Why in a beer keg you ask? Because I had one sitting in the shed for about 10 years taking up space. I'm not even sure how got it in the first place (or why), but I'm guessing I had some crazy idea abou
  2. Hi, I just want an Indian perspective on this topic for a couple of questions. I know that Hyderabad biryani was the most recognized biryani and I will be going to Indian really soon. Here a Video that I found on YouTube about Hyderabad biryani https://www.youtube.com/watch?v=GhajwFlquPk Questions: 1. Why did they put so many ingredients in the process of making it? 2. Why did they put curd in the biryani? 3. Why did they put in white rice on top and not mixed? 4. Why did they pour hot water in the chicken?
  3. So, I finally got my paws on a copy of Dastarkhwan-e-Awadh. There's a nice recipe for this extravagant masala "available in. . . a few selected shops in old Lucknow" in the glossary. It calls for both jarakush and baobeer. Anybody know anything about these critters? Also, many of the recipes finish with a combo of keora and mitha ittr. Can anybody tell me anything about mitha ittr? (Other than it's a sweet perfume? )
  4. Poha can be bought in Indian stores as Thick or Thin Poha. It is flattened rice and is used in India for making Poha that many eat as a pilaf (a snack pilaf that is) or even into Chivras/Chevros (Indian version of trail mix). Do you use make Poha? What recipe do you use? What all do you add to the Poha? Have you used Poha to make anything other than the usual stuff one sees in Indian homes? For that matter, what is the usual for you?
  5. Is now being served at Selfridges as a part of the Indian festivities. A friend just came back from London. He said it was the best Rabri he has ever eaten, period. Have any of the UK members tried it? What is the feedback? Worth coming to London for? Honest answers please. For you know I will do just that.
  6. What are the traditional dishes of Mughlai cuisine? What ingredients are typical?
  7. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste
  8. I have recently made trips to a Dosa spot that has been praised quite a lot around this site and elsewhere. I was terribly dissapointed. Dosas are one of my favorite foods. It is a pity that Indian restaurants in NYC have really not shared the magic that can come with each bite of a Dosa. Some friends of mine that have traveled to India and had loved Dosas even before making that trip, came back never wanting to eat American Indian Dosas again. There is such a marked difference. Why is that so? What makes them so different? Where do you find your favorite Dosa? What are you looking for in
  9. Which are the pickles you have in your pantry right now? Which are the ones you dream of? Any recipes? Any secrets? Any reading material? Please share - as Monica says Inquiring minds want to know...
  10. Do you guys have any experience using these "Roti Maker"s? So far, using Google, I have found a "Revel" brand Roti Maker and a "ChefMaster" branc Chappathi maker. Any experience using these or any others? Here's the Revel Roti Maker, Model #360: Here's the Chefmaster Chappathi Maker, Model CM01:
  11. Come on now, lets hear it.. what spicy chicken recipe (Indian inspired) do you love.. why? Is it the spicy chettinand? Chicken 65? Malabar Chilli Chicken? Your own creation? I have super selfish movites... I want to try something new
  12. Lately i've been wondering about the use of food colouring in Indian food. Is there a traditional aesthetic use of it, or is it maybe to reproduce the colour that chilli powder or saffron would have given to a dish?
  13. When was it? Where was it (restaurant, home or other)? How did it come about? What did you think of it? What did you like most? What did you not enjoy at all? Was it love or hate that first time? How did it change your eating habbits, or has it? Have you ever cooked it at home? Have you introduced it to other non-Indians? What have their first reactions been? What dishes do you think ought to be used for the first introduction to this complex and varied cuisine?
  14. I received a bookstore gift card and decided to buy an Indian cookbook (to fill in a noticeable gap in my cookbook collection). If you could own only one Indian cookbook, what would it be?
  15. Some of you may know that I work as a cook on a cruise ship. It's been an interesting job, made more so recently when I was transferred a month ago to the Special Orders crew and told that I would be making meals for our guests with special dietary requests. My biggest challenge came this week when we had a group of 30 passengers who were all Jain. My word, what a difficult challenge this was for me!! The dietary restrictions alone made getting any sort of flavor into their meals quite diffcult--strict vegetarian, no onions, no garlic, no ginger, no potatoes--nothing that grows beneath the
  16. I recently went to Chowpatty in Iselin, NJ. The menu has a whole section of "Gujarati Vegetable," with no descriptions. Actually nothing on the menu has descriptions. I am wondering what the most common Gujarati dishes are so that I know what to order next time. I did some internet searches and am not able to translate any of the dishes, maybe it is how they spell them. Vegetables (Gujarati): Undhiya Tuvar Ringan Ringan Bataka Tindora Bataka Bhinda Auro Kaju Karela Parvar Na Raviya Kankola
  17. I am new around here but would like a good recipe for Dahl, if someone could help me please. Thanks
  18. Hello, I am looking for a handi also call degchi or panai. It is a cooking pot with a neck. Does anyone in the DC area know of a store that seels Indian cooking pots? Or if not that, a web site? Thanks to all.
  19. Hi my friend mentioned that her relatives often go back to India and buy these Indian milk sweets which are diamond in shape and come in various flavours like pistachio and so on. I was wondering if anyone has any idea what they are called and if possible where I could find a recipe to make my own? Are they difficult to make? I live in Malaysia and apparently they don't sell them here so I was just really curious about them. Would REALLY REALLY be grateful for any help!
  20. I drive through Newark Avenue often and notice all of the Indian restaurants and stores. I have not gone to any of them in years, and need some help. Are there any standouts? Thanks, Joana
  21. 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.
  22. 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
  23. So I just acquired Lord Krishna's Cuisine and, while it's pretty neat and has an amazing collection of sweets, it also doesn't use onions and garlic. Instead it tends to use asafoetida, which makes me feel pretty sick when I smell it, so I want to rehabilitate those recipes, and re-substitute onion and garlic for it. Anyone have any ideas about that?
  24. We got a flyer for Tiffin, the new Indian take out at 710 W. Girard. (I lived in England for 10 years, and had some great Indian food. I also cook Indian food. Our office is near Karma on Chestnut St and Cafe Spice on 2nd. We love good Indian food.) Tiffin's menu is limited, but has options for vegetarians as well as omnivores. For our first foray we tried the Vegetable Samosa, and the Onion Bhaji. Main courses Saag Paneer and Chicken Vindaloo. The vegetarian Saag came with dal, Basmati rice, raita, and pickles. The chicken Vindaloo included rice, cabbage subzi, raita and mango chutney. We d
  25. On a recent visit to Austin our friends treated us to an excellent dinner at Bombay Bistro. Both food and service were very good. Honestly, after several disappointing experiences at various Indian restaurants in the DFW area I was somewhat skeptical as we walked into this restaurant located in a strip-center. It only took a minute for me to change my opinion. I was impressed with the clean and uncluttered look of the place. There was no mingled aroma of spices and fried onions lingering in the air. The tables were neatly set with clean cutlery and cloth napkins. The menu featured typical In
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