Summer is coming and I'll have a lot of time on my hands. What are some of the tastiest spicy foods you've ever had? I'm thinking Indian, but Cajun, Mexican and so forth are all possibilities. I'm after interesting, involved recipes that can be spicy, but are above all TASTY. What should I make? [more inside]
posted by ninazer0 on Oct 25, 2012 - 25 answers

How do I make Ayran drinkable? [more inside]
posted by jason's_planet on Apr 11, 2012 - 15 answers

MisterBen needs recommendations for a very specific kind of Indian cookbook – one that’s organized by technique, not by course or ingredient. Imagine if Alton Brown or Mark Bittman wrote an Indian cookbook. The idea is to learn reusable techniques and general concepts of what flavors are used together. What he already has: Madhur Jaffrey’s classics, Raghavan Iyer’s “660 Curries”, and Vikas Khanna’s “Flavor First”, which are used as bibles. Almost all Indian ingredients can be found in our area, and he is comfortable at making his own masalas, so feel free to recommend books you might think of as advanced.
posted by matildaben on Feb 6, 2012 - 6 answers

How can I make the most of my time in Northwest London to understand Indian culture, cuisine, customs? [more inside]
posted by dougrayrankin on Sep 5, 2011 - 5 answers

Lamb and chicken, pork and beef... which is the meatiest Indian cookbook? [more inside]
posted by vorfeed on May 30, 2008 - 10 answers

Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
posted by spoobnooble on Apr 20, 2008 - 32 answers

I am an Indian cuisine virgin. All I know is that there's curry involved. What is the best way to get introduced to it with a representative sampling? Are there single dishes that will give me a good idea whether I will like the genre as a whole? [more inside]
posted by attercoppe on Apr 28, 2005 - 24 answers