Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted on May 30, 2008 - 10 answers 
To the Indian MeFites - and the non-indian chefs as well - what are your favorite family Indian recipes and what are some tricks in the preparation to give the food that authentic Indian taste. You know, rich, delicious, mouth-watering, and savoury to the point that eating becomes a spiritual experiece in itself. [more inside]
posted on May 25, 2008 - 17 answers
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking?
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posted on Oct 4, 2007 - 7 answers
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
posted on Apr 15, 2007 - 6 answers
How do you get that rich gravy like texture in Indian dishes?
Whenever I make Indian food at home like a Dal or Masala dish I can never get that rich creamy gravy-like quality I get in restaurants. I suspect its because I dont use dairy in my cooking but I dont think they do in Indian food either (aside from the obvious like paneer). I know they use Ghee which is clarified butter but could that be what it is? I thought ghee was more like clear and not very thick.
posted on Dec 21, 2006 - 28 answers
I need some badass vegetarian Indian cooking tips and recipes. [more inside]
posted on Sep 18, 2006 - 12 answers
I need help cooking a dynamite Indian dinner for my girlfriend who has never had Indian food before. Of course, there is [more inside]
posted on May 23, 2006 - 8 answers
My partner and I recently tried indian food for the first time at Bombay Sweets in Milwaukee (http://www.milwaukeefood.com/bombaysweets/). We liked the food so much we'd like to learn how to cook it ourselves, but we can't figure out what the food was called. [more inside]
posted on May 7, 2006 - 28 answers
Made some yummy paneer tonight to go with dinner. What do I do with the leftover whey? (Storage tips, please, also!)
posted on Jan 8, 2006 - 15 answers
