I have heard that the spiciness of Palak paneer is regional, but I don't have any historical or geographical facts to confirm this. So, is there anybody around
I love these things. Is it possible to cook them in e.g. a frying pan if I keep turning them around? Or maybe by just filling up my crockpot a little way with o
What kind of rice to serve with Indian Butter Chicken (Murgh Makhani)? Are there any kind of preferred techniques, or spicing perhaps?
I prepared an Indian curry last night for this evening's meal. The dish I made is based upon a lamb curry recipe, replacing the lamb with pieces of aubergine.
We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
My latest batch of rasagullas were a disaster. As soon as I dropped them into the cooker, they started disintegrating. I realized the entire affair will turn ou
What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather
Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstandi
I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with o
I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naa
In most Indian cooking, there is a relatively high chance of staining the dinnerware (plates, serving bowls) due to the high turmeric content. Dinnerware made o
I visited Bangalore a few years ago and much enjoyed some of the hotel breakfast dishes. As I remember they were a sort of paste that could be spread onto brea
Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies a
I bought this in Ooty market and was told that it is a Nilgiri hills specific vegetable. It is pink on the outside and white inside with two hard black seeds in
I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I
I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at
I have tried making Chapatis many times. I can make dough for Chapati very well, but I am failing when it comes to structure of the roti/chapati. I make two mi
I recently learned about Indian lemon pickles. There is a lot of variation between recipes but the ones I am trying consist of chopping lemons or limes, addin
I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming. I simply roasted some garlic and mixed the rest of