Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
thnkart

London Indian Restaurants

Recommended Posts

Cafe Spice Namaste is not a Goan restaurant as such. The chef is from Goa and there are some Goan specialties on the menu, but it also serves dishes from other regions and some Anglo-Indian inventions (Barbary Duck Tikka anybody?).

I'm told that the second branch of CSN, in Clapham, has closed.

There is a Goan restaurant,Ma Goa, which is in Charlotte St, I think. I've never been but Fay Maschler used to rave about it.

Share this post


Link to post
Share on other sites
There is a Goan restaurant,Ma Goa, which is in Charlotte St, I think. I've never been but Fay Maschler used to rave about it.

Ma Goa is in Putney -- it's an excellent family run place.

Share this post


Link to post
Share on other sites

There is the Palms of Goa in Charlotte Street which also has another branch in Soho, and is reasonable, but not as good as Mela and similarly priced so I prefer to walk the extra distance to Shaftesbury Ave.

Dave

Share this post


Link to post
Share on other sites

I had supper with Indiagirl and her hubby last night. I was going to take them to Mela, but it is currently closed for a refurb.

Instead I took them to Chowki, Kuldeep Singh's other restaurant in Denham St. It was pretty good. The basic schtick of the place is that they take three regions of India each month and present dishes from their cuisine. They have 12 chefs between the two restaurants who they move around depending on which region is being covered.

last night we tried dishes from kasmir, Bengal and Cettaria(sp?) Next week they will be changing to dishes from countries neighbouring India ( Nepal, Pakistan and Bangladesh )

The food was really quite good with a Bengali talapia mustard fish standing out in my memory. The bill for the three of us was very reasonable too.

I think I prefer Mela, but Chowki is definitely worth a visit

S

Share this post


Link to post
Share on other sites

Simon,

Thanks for that. I think I have walked past Chowki, and I liked the look of it. Is it the one that's just off Shaftesbury Avenue?

Can you elaborate on what you had please? I take it the talapia dish was variation on the Bengali classic Macher jhol ?

Cheers

Share this post


Link to post
Share on other sites

As you head south on Shaftsbury Ave, Denham St is the road on the right just after Windmill St. Chowki is immediately on the right.

The inside is very modern and , if I didn't loathe waggamama's so much i would say it reminded me a bit of that with 1/2 the restaurant taken over with refectory style tables.

We had

STARTERS

Best end of mutton - cutlets

Kingfish in mustard - this is more like the mascher jhol

Potato Dumplings

MAINS

Talapia with doodhi vegetables

kasmiri Lamb curry

Brinjal with potatoes and tomatoes

These came with sides of buttered fennel naan and otthapams and some kidney beans which were very good ( not sure how they are cooked

I like Kuldeep Singh a lot. he is a very pleasant person who really wants to make his restaurants welcoming and good value.

There is a link to the current and new menus at www.chowki.com

S

Share this post


Link to post
Share on other sites

Mela is superb... agreed.

Also, i highly rate Thames Tandoori on Waterloo Road, nr the station. The best chicken karahi in town. Very unique.

Porte des Indes - wpnderful place. Very grand with fountains etc... Worth a try

Share this post


Link to post
Share on other sites

We had a very pleasant meal at Chowki last Friday night. Arrived at 10.15pm after a performance of the excellent play - Stones in his Pockets. We noticed that the rooms have modern decor and had large square, squashy leatherette type seating, or they did where we were seated at the large communal type seating in the basement. Three of us opted for the "Regional feast", this comprises of a three course meal - you choose a starter and a main course from a menu , but sticking to a particular region of India. The main course includes: a type of rice; a dhal dish; a vegetable dish; and a specific type of bread, all for a very reasonable £10.95. In our case I opted for Punjabi meal, whilst our friend chose from Rajashtan and her sister chose dishes from Kerala. The wife i.e., the venerable Missus Hoity toity, ignored us minions and decided to go a la carte

My starter was deep fried Kingfish, meaty in texture and well fried, but not terribly flavoursome. Keralan starter was a deep fried piece of tilapia served on a banana leaf. I tried a bit and found that the flavour was good but the piece of fish very thin. The Rajashtan dish was a variation on the ubiquitous tandoori chicken, which our friend found was a tad too spicy. Rosie had paneer cheese. I used to abhor this dish and would gladly have rather eaten my own testicles before ever putting paneer in my mouth again. I fear that years of having mother dearest, trying to force me to have paneer and pea curry, at dinner have put up a bit of a barrier to this particular dish. However, that extreme measure aside, I did try it and it was very good but quite spicy which I wasn't excepting. All the starters came with a lovely coriander and mint dip. Guess what? That was spicy as well.

I rather liked the way that the main courses are served. A thin elliptical dish is placed in front of you horizontally, from which you spoon on the other dishes and then eat. Then the main courses arrive on a larger crescent shaped dish, upon which sit little bowls of the various dishes. This larger dish slots neatly above the smaller elliptical dish, making a large oval shape. A bit gimmicky, but hey, I was in a good mood and was therefore susceptible to being easily impressed.

I was a little too wrapped up in my own (witty) conversation, to remember exactly what everyone else had but, I had a dish of Punjabi of spicy lamb. This came with excellent lentils, a tomato based paneer side dish and steamed rice. Rosie had a fantastic rich butter chicken dish, cooked on the bone and very tender, with tomato lentils and pilau rice. A Keralan Chicken tikka massala dish was also well received and was another lamb dish from Rajashtan . Sorry, I can't remember the nuances of that dish, other than that it was delicately flavoured, and quite creamy and most importantly that she left the lamb bone, including the marrow. Hurrah, I immediately homed in on this as she didn't want it and wolfed it down. Roll on the bone marrow dish at St John in July ! Side dishes were all good, the various types of lentil dishes proving especially popular and the breads were excellent, especially the Paratha and an interesting thin bread which was very similar in look to a dosa. Puddings were not particularly well liked and I have to say that as a Bengali, I am generally not too keen on them myself. My Gulab Jamun dish was the best of the bunch.

Total bill was £63 for four of us including a bottle of Sauvignon, a small Cobra, a large mineral water and a salt lassi for my insane wife( Yoghurty brine anybody? - yeuuch). Note that if going for the Regional feast, that the main course which you order will be a smallish portion, since you are also receiving the side dishes rice and bread as well. This was fine for me, but those wanting a protein fest may be better suited going a la carte.

Nevertheless, a good and very reasonably priced meal for four, especially for the West End. The staff were very pleasant too. I still prefer Kuldeep Singh's other place, Mela, further up Shaftesbury Avenue, but we will definitely venture back here again.


Edited by Bapi (log)

Share this post


Link to post
Share on other sites

Notwithstanding Bapi's prejudice on Paneer - twas truly scrummy. On size of dishes - agree portion would disappoint if you were really really looking forward to your main. And it doesn't make any different going a la carte. I didn't go for the feast because I knew I'd never face Indian puddings .... so went for starter and main, but even so the main was a small portion with the sides dishes Bapi's talked about.

Share this post


Link to post
Share on other sites

I read the controversy over Benares in that thread. I checked Michelin, but I'm a little leery of their "ethnic" picks. Also, although I'm willing to pay, decor and food quality have not always gone hand in hand in this category. In the bad old days of travelling to London, Indian food usually provided the culinary highlights for me. What spots do egulleters like now?

Share this post


Link to post
Share on other sites

the new tayeb in white chapel is very popular among a lot of egulleteers.

i don't eat much indian food in town so i can't really offer anything else, sorry!


Suzi Edwards aka "Tarka"

"the only thing larger than her bum is her ego"

Blogito ergo sum

Share this post


Link to post
Share on other sites

Try Mela on Shaftesbury Avenue. If you do a search for it on this forum I'm sure you'll find some reviews and comments on it.

Share this post


Link to post
Share on other sites

New Tayyabs is closed now until the end of November for Ramadan.

I second- Mela( Shaftesbury Avenue) or its sister restaurant Chowki( 2/3 Denman Street) just off Shaftesbury Ave. Both headed up by Kuldeep Singh. Very reasonable, well cooked food for the West end.

Share this post


Link to post
Share on other sites

If you like spicy, Southern Indian food, I would recommend Woodlands. They serve vegetarian Indian food. There are a few branches but the most central location is in Panton St., off Leicester Square.

If vegetarian is OK with you, pretty much any of the Indian restaurants in Drummond St, NW1, near Euston Square tube, are authentic but also reasonably priced.

I think Rasa, off Oxford St., is wonderful for Keralan food. This is a more upscale restaurant. I hope it's still in business (it was last time I ate there in Nov 00).

Foodie_Penguin

Share this post


Link to post
Share on other sites
I think Rasa, off Oxford St., is wonderful for Keralan food. This is a more upscale restaurant. I hope it's still in business (it was last time I ate there in Nov 00).

I walked past it on my way to Pied A Terre a couple of weeks ago, still going strong by the looks of things.

Share this post


Link to post
Share on other sites

i'd recommend Masala Zone, off Carnaby St. Great, inexpensive, canteen, no booking policy. Fantastic is the street food, favourite of mine is the Gosht Dablaroti, it's a Sindhi comfort dish of lamb curry with hunks of white bread in it mmmmmmm, my mouth's watering just thinking about it.

Share this post


Link to post
Share on other sites

is chelsea too far out? if not, the painted heron is often overlooked and is a seriously good wee number. real class in pleasant surroundings.

Share this post


Link to post
Share on other sites

Had an excellent lunch at Mela a few months ago. Highly recommended.

Share this post


Link to post
Share on other sites

Hello, any recommendations for a good indian dinner in London? Could be fancy or not, but good. Thanks.

Share this post


Link to post
Share on other sites

Far too many to list. Consider this selection the tip of a Mumbai-sized iceberg.

Veeraswamy's a good semi-posh option post its refit. For Pakistani, New Tayyabs has a dedicated foodie following. Chowki is cheap and handy if you're stuck in the tourist hell around Eros.

For somewhere a bit less travelled, I've been very impressed with Indian Zing, at the scuzzy end of King's Road in Hammersmith.

Brick Lane remains an entertaining adventure, despite its deteriorating reputation; Shampan has, historically, been the least likely to serve rat shit in your vindaloo. Locals will insist that Drummond Street, behind Euston station, is the better option for south Indian: don't listen. It used to be, until the hoards discovered Diwana Bhel Poori, management discovered they could charge twice the price for half the quality, and it all went horribly Nathan Fong.

I've never ventured out to the many Punjab options in Southall, but those that have seem enthusiastic.

Edit update: I should probably also add that Tamarind is arguably the top fancy option if cost is no object.


Edited by naebody (log)

Share this post


Link to post
Share on other sites

I would agree with most of that. But for "top posh money no object" I would say that AMAYA wins hands down. It is the most modern and forward thinking Indian restaurant in London, but thats not to say the Indian flavours are in any way diluted down. Its a place more for grills/tandoori food and biryiani rather than for curries, but is a fabulous and unique to London Indian eating experience, and one that I would highly recommend.

For South Indian food, any one of the Rasa group of restaurants is very good. Rasa Samudra is the best option IMO, owing to its central location and availability of seafood, which is good. If you would prefer vegetarian South Indian, slightly cheaper, head out west to Hammersmith for Sagar. The same dishes are available at Rasa, but it would be more expensive there, tho you will have a larger menu choice at Rasa.

The other posh Indians to go to would be Cinnamon Club (fab room, havent eaten there for over a year now tho, but its not as 'traditional' Indian as Tamarind) and Benares. This is another fab room, and altho its likely to be busier than normal owing to the chef/owners outing on Great British Menu, still provides very decent cooking, altho not as traditional as Tamarind (where Kochar used to work) but not as modern as Cinnamon Club. The cooking here overall I would say is better than Tamarind or Cinnamon Club. Having said that, Tamarind's lamb chops are one of my fave dishes in London!

If you're feeling adventurous, then heading down to Tooting for Mirch Masala, Southall for a slice of Punjabi life in London - samosas at Shahenshar, chaat etc at Moti Mahal and sweets from Ambala and dinner at Gifto's (variable quality but relaxed cafe style) or Madhu's (more trad curry house) would be a nice day out.

But if I could only go to one place, it would definitely be Amaya.

Enjoy!

Raj

Share this post


Link to post
Share on other sites

I notice Chutney Mary is yet to receive a vote. I have had a lovely couple of meals there - better than Cinnamon Club, in my view.

What do others think?

Share this post


Link to post
Share on other sites

A girl I used to live with a couple of years ago, who's Indian, but brought up in Belgium, always swore that Chutney Mary's on Fulham Road was her, and her entire extended family's (all Indian, from Belgium) favourite Indian restaurant in London. So I have heard good things about it. Shameful thing is, though I live 15mins away, I have never yet actually eaten there, so I couldnt comment.

Same thing with Vama, on Kings Road. Heard many excellent reviews of that place also, but apart from a party I went to that was 'catered' by Vama (excellent food, btw) I again have never eaten there, so wouldnt want to recommend based on second hand information.

Cinnamon Club I agree is slightly overhyped. It has wonderful food, very well cooked. But in using the "Indian ingredients, Western cooking style" approach, I recall some of the flavours in my meals there being somewhat diluted, and with nothing phenomenally new or interesting, flavour-wise. Compared to Amaya, where I really tasted "new" Indian food, without it getting gimmicky or 'fusion-y'. Oysters in coconut gravy, served in the shell, was a standout that I remember, since Prawn Malai Curry (Bengali prawn in coconut gravy curry) is prob one of my fave Indian dishes, but this really took things in a new, but still resolutely Indian direction.

Incidentally, in Bengal, if not the whole of India, oysters, cockles, winkles etc are considered a poor man's food since they are scavenged by those who cannot afford fish, meat and veg etc. Its funny that so many Western dishes find their inspiration in peasant or simple cooking, but in India at least, the majority of the food traditions we have today are remnants of the Moghul influence on cuisine? Indians (Hindus) never really cooked for pleasure before the Mughals came along, preferring to follow a Vedantic diet. Anyways, this aside has gone on for too long!

Cheers

Raj

Share this post


Link to post
Share on other sites

No one seems to have suggested Zaika. Last ate there about a year ago, when Sanjay Dwivedi was just back in the kitchen from opening Deya. We found Zaika wonderul on that occasion, although to be fair this may have been becasue it was a wine matching special with a nine-course tasting menu. Details like chutneys and breads were particularly pleasing.

Might be worth trying for lunch, when they do a good value set menu.

Has anyone been more recently?

Share this post


Link to post
Share on other sites
Same thing with Vama, on Kings Road. Heard many excellent reviews of that place also, but apart from a party I went to that was 'catered' by Vama (excellent food, btw) I again have never eaten there, so wouldnt want to recommend based on second hand information.

Never been knocked out by Vama. Always seemed like a decent neighbourhood type of place that benefits from its position as the best option in Chelsea, which is knee-deep with restaurant reviewers. Doubt it'd even be on radar if it were outside SW3.

If Keralan is your thing, I've heard a few good things about Swayam Ruchi in Clapham. Haven't been though, so that's not a recommendation. As for the Rasas ... people enthuse, I go, I leave disappointed, people enthuse again, I go again, I leave disappointed. Either I'm wrong, or the rest of the world is. (As a rule, I assume the latter.)

While we're here, note that something called Jamuna has appeared in Paddington bearing a hefty menu, top end pricing, zero fanfare and no reviews. I believe the chef is ex Cinnamon Club and Mint Leaf. Anyone risked it?


Edited by naebody (log)

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By gsquared
      Post your questions here -->> Q&A
      A Sampling of North Indian Breads
      Authors: Monica Bhide and Chef Sudhir Seth
      Introduction
      These breads are the taste of home for me -- wholesome breads prepared with simple ingredients and simple cooking methods. There are many different types of breads in North India. They can be prepared in the tandoor (clay oven, as is done in many restaurants), dry roasted, cooked on a griddle, or deep-fried. They can be prepared plain, or stuffed with savory or sweet filling, or just topped with mouthwatering garnishes.
      In the recipes below we are merely attempting to scratch the surface, presenting you with a glimpse of these magnificent breads.
      North Indian breads are prepared with various kinds of flours. The ones listed here use a whole-wheat flour known as atta and all-purpose flour. The dough is prepared in most cases without the use of yeast. (We have shown a special sweet bread here, called Sheermal, that is prepared using yeast.) Also, the tandoori breads are generally rolled out by hand not with a rolling pin. But in the recipes below, for ease of use for the home cook, we have used a rolling pin. As you will also see then, no special equipment is needed. We have prepared the breads in a traditional oven and in a non-stick skillet. (We have included some pictures towards the end of the lesson of a roti being prepared in a commercial tandoor.)
      A few tips:
      • Knead the dough well, adding only enough water or other specified liquid to make the dough the right consistency.
      • A must for preparing these breads is to let the dough rest as indicated. This will ensure that the dough softens and moistens, making it more pliable and easier to stretch
      • To prepare simple ghee (clarified butter) see below but for a in-depth discussion check out this wonderful thread in the India forum. (See the last few suggestions on preparing it by melting butter.)
      • You can also purchase ghee or clarified butter at your local Indian grocer or from www. Namaste.com.
      Clarified Butter (Ghee)
      Yields: About ½ cup
      ½ lb unsalted butter
      Heat a heavy pan over low heat. Add the butter, allowing it to melt. Once the butter has melted, increase the heat, bringing the butter to a simmer. The butter will start to foam.
      Reduce the heat and simmer for about 15 minutes. Watch carefully as it may burn. The milk solids will start to settle at the bottom, and the liquid butter will float to the surface. When the liquid butter becomes amber in color, remove it from from the heat. Cool to room temperature.
      Strain the amber liquid into a jar and discard the milk solids.
      Cover and store, refrigerated, for up to 6 months.
      Plain Naan Dough
      Naans are traditional Indian breads prepared in clay ovens or tandoors. They are commonplace on most Indian menus. We have tried here to present a simple dough for Naans and then two of the more unusual preparations for it: the Peshawari Naan and the Onion Kulcha. .
      • ½ cup milk
      • 1 teaspoon sugar
      • 1 cup warm water
      • 1 tablespoon yogurt
      • 1 egg
      • 4 cups of all-purpose flour (labelled "maida" in Indian grocery store)
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1 tablespoon vegetable oil (for baking tray)
      • 2 tablespoons clarified butter or ghee
      In a bowl whisk together the milk, sugar, water, yogurt and egg.
      Place the flour, salt and baking powder in a large shallow bowl. Mix well.
      Pour the liquid onto the flour and begin to knead. Continue kneading until you have a soft dough. If you need more liquid, add a few tablespoons of warm water. Knead for at least 10 minutes, or until you have a soft dough that is not sticky.
      Oil the dough.
      Cover the dough with a damp cloth and place in a warm place for 1½ - 2 hours, or until the dough has doubled in volume.
      Directions for plain naan:
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 8 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into an oval shape (about 8 inches). Using your hands, pull at both ends of the oval to stretch it a little. Continue until you have made 8 naans.
      Brush each oval with clarified butter.

      Place the naans on the baking sheet bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Peshawari Naan
      In this delightfully sinful recipe, the naan dough is stuffed with dried nuts and raisins and baked. Serve this warm right out of the oven for the best taste.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 1 tablespoon cashews (crushed)
      • 1 tablespoon almonds (crushed)
      • 1+1 tablespoons pistachios (crushed)
      • 1 tablespoon raisins
      • 1 teaspoon cilantro leaves, minced
      • 1 teaspoon sugar
      • 1 tablespoon Milk Mawa Powder (Dried whole milk powder)

      • 1 teaspoon fennel seeds, ground
      • 3 tablespoons melted butter or clarified butter
      Prepare the Naan dough.

      While the dough is resting, prepare the filling.
      Set aside 1 tablespoon of pistachios and the raisins. In a mixing bowl combine all the other filling ingredients. Add a few tablespoons of water to bind them together to form a lumpy consistency.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.
      Garnish with the reserved pistachios and raisins.

      Continue until you have made 8 naans.
      Brush each naan with clarified butter. Place the naans on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.

      Onion Kulcha
      We present this recipe by popular demand. Here the naan is stuffed with a spiced onion mix and baked to perfection.
      1 recipe prepared plain naan dough
      For the stuffing:
      • 2 small red onions, finely chopped
      • 1 tablespoon minced cilantro
      • 1 tablespoon Chaat Masala (www.namaste.com)
      • 1 teaspoon red chili powder
      • Salt to taste
      • 3 tablespoons melted butter or clarified butter
      • 2 teaspoons cilantro, minced for garnish
      • small boiled potato, grated (optional)
      Prepare the naan dough.

      While the dough is resting, prepare the filling.

      First, using the palms of your hands, squeeze out all the water from the chopped onions. If the onions still appear to be watery, add a small boiled grated potato to your filling. This will prevent the filling from spilling out of the kulcha.
      In a mixing bowl combine all the filling to form a lumpy consistency.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly oil or flour your hands.
      Take one portion of the dough and roll into a ball between the palms of your hands. Flatten the ball. Place it on the floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.

      Add a tablespoon of the filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.

      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.

      Dip your fingers in water and moisten the surface of the kulcha very lightly. Sprinkle with a few minced cilantro leaves. Continue until you have made 8 kulchas.

      Place the kulchas on the baking sheet and bake for 5 minutes. Turn on the broiler and broil for an additional 3 minutes or until golden brown.
      Serve hot.


      Ande Ka Paratha
      This is a unique addition to your recipe collection. A mild and flaky bread, it is a small kid’s favorite at our home.
      Makes 8 parathas
      • 2 cups Indian atta flour (whole-wheat flour)
      • 1½ teaspoons table salt
      • 2+2 tablespoons melted butter or clarified butter
      • Water as needed
      • 8 eggs
      In a bowl combine the flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky or else it will not roll out well.


      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.

      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Now fold the dough over itself.

      Take the folded dough and roll it around itself into a spiral.

      Tuck the end under.

      Do this for all eight dough balls. (This folding and rolling will make the paratha very flaky.)

      Now flatten the spiral and roll again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and remove from heat. Put the paratha aside on a warm plate.

      Grease the same griddle a bit and break an egg on it. Cook the egg sunny side up. Place the cooked side of the paratha on the egg. Press down gently to break the yolk. Let it cook for a minute. Brush the top of the paratha with butter, flip carefully and cook for another minute or two until the paratha is no longer raw.


      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.
      Serve hot.

      Indian Bread Stuffed With Spicy Potatoes (Aloo Ka Paratha)
      This filled paratha is a very popular North Indian bread, served traditionally with homemade white butter and Indian pickles of your choice.
      • 2 cups Indian atta flour (whole-wheat flour)
      • 4 tablespoons semolina
      • 1½ teaspoons table salt
      • 2 tablespoons melted clarified butter or butter
      • Water as needed
      • 3 medium potatoes, peeled
      • 2 Serrano green chilies, seeded and finely minced
      • 1 tablespoon cilantro, minced
      • 1 1-inch piece fresh ginger root, grated
      • 1 teaspoon Chaat Masala
      • 4 tablespoons melted clarified butter or butter
      • A few tablespoons flour for dusting
      In a bowl combine the wheat flour, semolina flour, salt and two tablespoons of clarified butter. Slowly begin to add the water, kneading the flour as you go. Make a dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky, or else it will not roll out well.
      Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
      While the dough is resting, prepare the filling.
      Boil the potatoes in enough water to cover for about 15 minutes. Drain.



      Put the potatoes in a bowl and mash them well with a fork. Add the green chilies, cilantro, ginger root, and chaat masala and mix well. Set this filling aside to cool.
      Roll the dough into a log. Cut into 8 equal portions. Lightly dust the rolling surface with flour.
      Lightly oil or flour your hands. Take one portion and roll into a ball between the palms of your hands. Flatten the ball. Place it on the prepared floured surface. Use a rolling pin to roll it out into a circle about 5 - 6 inches in diameter.
      Lightly brush the surface with the clarified butter. Add a tablespoon of the potato filling to the center. Bring the sides together and pinch them to seal and form a ball. Flatten lightly. Dust very lightly with flour.



      Roll the flattened ball again on a lightly floured surface until about 5 - 6 inches in diameter.


      Heat a griddle on medium heat. Brush it lightly with butter and add the paratha. Cook for about 2 minutes, or until the bottom of the paratha begins to blister. Brush the top lightly with butter and flip over. Cook for 2 minutes.

      Remove the paratha from the griddle and place on a serving platter. Cover with a paper towel. Continue until all the parathas are cooked.

      Sheermal
      A sweet bread, it is one of the few Indian breads that uses yeast. Keep the dough in a warm place to ensure that it rises. You can increase the amount of sugar if you like a sweeter taste.

      • 1 packet dry yeast
      • 1 teaspoon sugar
      • ¼ cup water
      • 1½ cups all-purpose flour
      • ¼ teaspoon salt
      • 2 tablespoons sugar
      • 2 eggs (separate 1 egg and set the yolk aside) beat the whole egg and the white together
      • 2 tablespoons melted clarified butter or butter
      • Extra flour for dusting
      • Pitted cherries/raisins for garnish
      Mix yeast with the sugar and 1/4 cup water. Set aside until frothy, about 5 - 10 minutes.
      Combine the flour, salt and sugar. Add the clarified butter, egg and yeast mixture. Knead until a smooth dough is formed. (You may need more warm water.) Set aside to rise until the dough doubles in size.
      Preheat the oven to 400 degrees F. Lightly grease a large, heavy baking tray and set aside. Lightly dust the rolling surface and rolling pin with flour.
      Knead the dough again on the floured surface for about 5 minutes. Divide it into 6 equal pieces and cover with a damp towel or plastic wrap.
      Roll each piece into a ball and flatten it with your hands. Using a rolling pin, roll it out into a disc. Continue until you have made 6 discs.
      Beat the reserved egg yolk and brush a little on each sheermal. Place a few cherries on the sheermal for garnish. Place the discs on the baking sheet and bake for 5 minutes.

      Turn on the broiler and broil for an additional 3 minutes, or until golden brown.

      Tandoori Roti
      We wanted to show how the tandoor is used to prepare breads. These pictures are of a special roti or bread, called Tandoori Roti, being prepared in the hot tandoor or clay oven.
      The basic recipe entails preparing a dough of whole-wheat flour. (See the paratha dough prepared earlier.) The flattened rolled out discs are then cooked in the tandoor until the dark spots begin appearing on the surface of the bread.




      Post your questions here -->> Q&A
    • By rajsuman
      Inspired by a similar thread under 'General Food Topics', I wanted to know how many Indian cookbooks we collectively own on this forum. I have 43 right now, but I'm sure more will turn up from under the bed etc. I'm particularly curious about your collection Vikram, because you seem to own every Indian cookbook under the sun. Here's a picture of my very modest collection (a few on the left haven't come in the shot)

      This is in the kitchen, although there are not that many Indian books here ('Indian Everyday' is from the library) except the small booklets at the end.

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By bague25
      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...
    • By Bhukhhad
      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, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...