I know how to cook in general, and I know Indian food relatively well in terms of...you know, eating it. But my attempts to cook Indian dishes myself have never turn out. Where can I find clear, dependable recipes for (primarily Northern) Indian staples? (By "staples," I mean ordinary dishes like: palak paneer, bhurtha, aloo paratha, dal. My favorite foods tend to be vegetarian, but I'm not a vegetarian myself, so either veg or non-veg is fine). [more inside]
posted by rue72
on Aug 15, 2014 -
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 -
Mefites of Holland! Send me to your favorite ethnic grocery stores and trattorias in de Randstad.
Bonus points for North Holland (esp. Haarlem-A'dam-Alkmaar), and you win 1,000 internets if you know of a real Mexican, Thai or Indian grocer anywhere within 250k of Amsterdam.
posted by digitalprimate
on Aug 15, 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 -
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 need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor. [more inside]
posted by lettuchi
on Jul 29, 2011 -
Middle Eastern and Indian Cuisine Filter: I can't tolerate spicy food and I love chicken. What should I order? [more inside]
posted by royalsong
on Jun 30, 2011 -
I want to start using my crockpot to cook large batches of Indian food and freezing individual portions. I am soliciting your favorite recipes and any general advice you might be able to provide. [more inside]
posted by mellifluous
on Sep 30, 2010 -
I love the lentil soups and soup-like lentil side dishes I get in Indian restaurants and would love to make them at home, but I don't have the slightest clue where to start. Help? [more inside]
posted by rhiannonstone
on Sep 15, 2010 -
identify this Indian dish: looks like mashed sweet potatoes and tastes sweet. vegetarian. (bonus points for a great recipe).
posted by Jason and Laszlo
on Dec 20, 2009 -
Safe to eat filter: I've had chicken korma in the fridge since Monday. Kept meaning to take it home for dinner and kept forgetting... [more inside]
posted by mingodingo
on Jul 16, 2009 -
I need your tastiest Indian lamb recipes. I have about 3 lb. of lamb cubes & I'm looking to make something Indian with it. I have all of the common Indian spices & I've had success making Biryani but I want to stretch my wings a little further. So what can I make to make my tummy happy?
posted by scalefree
on Apr 20, 2009 -
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 -
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 -
i'm trying to find some balti
in houston, texas. i went to a balti house in birmingham, england a few years ago and loved the stuff. google, citysearch, and yelp are all failing me. thanks for any suggestions.
posted by ncc1701d
on Feb 15, 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 -
Best place in New York City to buy Indian staples like ghee and garam masala? [more inside]
posted by gwint
on Aug 5, 2007 -
Help me discover this stuffed green chillies recipe. While in India I read about a dish of stuffed green chillies, but never, ever managed to trace it or even to find out it's name. This is what I know about this dish:
*It is Iranian, and can be bought from Iranian coffee shops in Hyderabad.
*The green chilies are cleaned of their seeds and stuffed with a paste that includes cardamom and other spices.
*The stuffed chilies are deep fried in oil.
*The result is sublime.
I would like to know the name of this dish, and if possible a recipe. Thank you chili lovers wherever you are.
posted by slimeline
on Apr 22, 2007 -
Dey bareh (sp?). My Kashmiri wife is looking for a restaurant in London that serves this dish - basically cornflour/chickpea-flour dumplings in yoghurt. Any ideas? We live in Bloomsbury, so anywhere near there would be good.
posted by Mossy
on Apr 20, 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 -
What is your favorite brand of Indian pickles? And can you order it online? [more inside]
posted by jak68
on Apr 25, 2006 -
Indian food experts (whether of Indian descent or not), please help me with some questions I have about some sauces I just bought. [more inside]
posted by falconred
on Oct 18, 2005 -
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 -