I have a gift card for a fancy spice store, and the only spices that are missing from my kitchen are Indian food spices, which is a shame because I LOVE Indian food. What spices/herbs/seeds/nuts should I get to be able to cook complete Indian dishes? And what should I make with them? [more inside]
posted by never.was.and.never.will.be.
on Aug 3, 2013 -
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 -
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 -
I am planning to make dosa for the first time this weekend, with perhaps a foray into uttapam. I have appropriate ingredients (and access to an Indian grocery), but no special equipment. Help me make them the best they can be! [more inside]
posted by expialidocious
on Nov 7, 2011 -
What are your favorite recipes from Yamuna Devi's Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking? [more inside]
posted by 6and12
on Sep 21, 2011 -
I'm making Thanksgiving dinner with my American friend for her German host family. We want to share a little of our American "Thanksgiving culture" with them. My family in Maine always gets Indian carryout. What to do? [more inside]
posted by comfortinsound
on Nov 23, 2008 -
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 by ageispolis
on May 25, 2008 -
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking?
posted by janetplanet
on Oct 4, 2007 -
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 by Smegoid
on Apr 15, 2007 -
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 by postergeist
on Dec 21, 2006 -
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 by shokod
on May 23, 2006 -
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 by jennaba
on May 7, 2006 -
Made some yummy paneer tonight to go with dinner. What do I do with the leftover whey? (Storage tips, please, also!)
posted by desuetude
on Jan 8, 2006 -