Can someone please suggest good books to understadn the science of Indian cooking ?
The UK has a lot of 'Indian' restaurants, which tend to be staffed by people from Bangladesh. The menu will often have 100+ dishes available, which they need to
As someone new to tamarind I'm learning new things about the fruit, and discovered something off in one (it was hallow with some black powder inside). Why did t
I'm really interested in what the different types of rotis you may find in India. Is the roti basically at a base flat-bread made with wheat flour and then basi
I have a UK-Indian recipe that calls for asafoetida (1/4 teaspoons). I have bought this: This says it is "compounded" asafoetida powder. Is this any different
What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with
From what I've read, to make some spices more "potent", you have to toast or bloom them. Take cinnamon stick for example, in most Indian recipes, they call for
In the history of Lea & Perrins Worcestershire Sauce it is claimed that The story of Lea & Perrins famous Worcestershire Sauce begins in the early 1800
I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get
I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are
Before asking this question, I really tried to find an answer online, but I failed. Basically, we mostly have manual igniting gas stoves. If you press and turn
I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result alway
I forgot to fry the onions before grinding it. Now I have added the ground raw onions with masala to make semi liquid sambar(gojju), how do I get rid of raw sme
In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala J
When I dine out for Indian cuisine, I prefer to order my food hot on the mild/medium/hot/spicy scale. This question is two-fold. For cooking Indian cuisine at h
I have prepared idli which was spoiled after steaming. I followed the following process: Soaked idli rava (coarsely ground rice) along with whole black gram(wit
I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe. I followed everything as stated but only changed the water quan
It is recommended when roasting whole spices in Indian cooking to cool them before grinding into a powder. Why do you need to wait for the spices to cool and wh
When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it se
I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what'