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]
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]
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]
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.
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.
I need more ideas for how to spice up/flavor my turkey meatloaf muffins. [more inside]
Where can I find Penda in Denver? [more inside]
What are your favorite recipes from Yamuna Devi's Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking? [more inside]
How do I make a good Indian curry with a pre-made curry powder? [more inside]
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]
Middle Eastern and Indian Cuisine Filter: I can't tolerate spicy food and I love chicken. What should I order? [more inside]
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]
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]
Have any of you tried to make hard cheese from paneer? If so, how? [more inside]
identify this Indian dish: looks like mashed sweet potatoes and tastes sweet. vegetarian. (bonus points for a great recipe).
What would you say are the best beer styles (or individual beers) to pair with Indian or Thai cuisine? [more inside]
Recommendations for good pressure cooker indian recipes? [more inside]
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]
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?
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]
How to make Indian restaurant-style (white) basmati rice? [more inside]
Recommendations for restaurant on Devon Avenue in Chicago? [more inside]
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]
What's a pompadon? [more inside]
Would anyone in their right mind eat vegetable ghee, or any kind of ghee, straight from the can? [more inside]
I really love these easy-to-prepare, not-too-expensive A Taste of Thai/India/China meals for lunch. What else would I like? [more inside]
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.
What can I do to stop my home-made chapati from falling apart when I try to flatten it for cooking? [more inside]
Best place in New York City to buy Indian staples like ghee and garam masala? [more inside]
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.
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.
Where to purchase indian cookware and serving dishes in the USA? I want the lot: thalis, tawas, kadais, baltis. All of it! [more inside]
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.
What could I choose from an Indian restaurant menu that isn't too high in fat or calories? [more inside]
I need help cooking a dynamite Indian dinner for my girlfriend who has never had Indian food before. Of course, there is [more inside]
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]
What is your favorite brand of Indian pickles? And can you order it online? [more inside]
Where can I find great Indian food in NYC?
How do I use these Indian food condiments? [more inside]
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]
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]