Long ago, when I did a lot more onsite trips for work, I used to visit a lot of Indian buffets with my colleagues. I was hesitant at first, as I grew up in an Irish Catholic household where a sprinkle of crushed chili pepper on a burger was considered 'spicy.' But I grew to love it, and I can handle a lot more heat and flavor than everyone else in my family now.

I remember at one there was this soup I found delicious, but I haven't been able to find it again. It was spicy, but not hot, and heavily seasoned with what tasted like black pepper. A colleague told me that it was like their version of Chicken Noodle Soup (in that you make it when someone is sick), but I have no idea how universal that experience is.

I'm sick at the moment and I'm really craving it. I haven't been able to find anything definitive with Google, hoping someone here might be able to point me in the right direction.

I made dosa batter with 2 cup oats, 2/3 cups white split urad dal and 1/3 cups chana dal some methi seeds. I put salt and mixed and kept for fermentation overnight. When I opened it next morning it smelled amazingly bad (maybe like rotten something? But I can't be sure ) and not like the nice smell of fermented dosa batter. I stirred it up a little bit and the smell is now gone. How do I know if it's okay to eat? 😭 Has anyone else had this happen to them and they are still alive to tell the story? Thanks in advance!

I have tried several times in the past months but it always tastes like roti after steaming.

Even if I eat pan fried momo's from outside they do not taste like roti.

Does anyone know what the recipe is?

The online recipe is maida, water, oil, salt. But it does not give the same taste as street vendors.

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Anybody know of any veg/chicken stock powder or cubes that comes without salt and preservatives? Tried the ones on Amazon, urban platter has a huge amount of sodium

I live in India cannot give my exact location I would like to know a proper idli dosa batter which is properly fermented , I have used ID idli batter extensively in the past but I noticed it does not have the sour taste of fermentation it is bland in taste , would like to know properly fermented batter available online

My one pot rice always ends up being sticky, not too sticky but not as fluffy as i would like it to be. It also breaks and becomes mushy.

Is the only option to cook separately and mix them together?

I do wash the rice thoroughly. It is not a 100% water but it hets pretty clear. I soak the rice for a good 30 minutes. I don’t stir it much while cooking. What else can i do?

I am using india gate basmati rice.

So I love paneer, it one of my favorite things to get from Indian restaurants so when I discovered a recipe to make it and that my local supermarket was selling it I was very excited so what I've ended up doing which I'm somewhat disappointed in myself for doing is frying off the paneer from the supermarket in spices to crispe the outside slightly then mixing some chili powder into ketchup to use as a dip and it's so tasty but it feels extremely shameful to be doing something so random

Hi,

Where can I find Indian style chicken pickle in the Seattle, Bellevue , Redmond area. Any restaurants or Indian store that sell this?

I have an office party coming up and planning to make chicken biryani. It's a lunch party but to make my life easier, I plan to make it the night before, then bring it in the next day.

I have a fridge I can store it in, and a microwave to heat it up.

I'm looking for suggestions on how best to package it after cooking so I can transport it without spills and heat it up easily.

I'm fairly new to Indian cooking, but I've been eating it all my life. I'm really enjoying making koftas. So far, I've made paneer kofta, parsnip kofta, potato and parsnip kofta, pork kofta, chicken kofta, cabbage kofta, tofu kofta. What are the popular koftas in India? What is your favourite home recipe? I'm also looking for a kofta cookbook if one exists!

When I first found out I was posted in Maharashtra, a wave of excitement swept over me. New experiences, new places—there was so much to look forward to. But amid the thrill, a twinge of longing settled in my heart. I missed my mother’s food—her simple daals, spicy curries, and that special touch only she could give.

The first few weeks were spent exploring the local eateries and tasting the famed street food, from vada pav to puran poli. Each bite was a revelation, but nothing seemed to fill the space in my heart that my mother's food used to occupy. Then one day, I was invited to a friend’s house for lunch. As soon as I took a spoonful of the dish they called Shengdana chutney, I knew I’d found something magical.

It was a simple blend of roasted peanuts, coconut, and spices—warm, nutty, with a hint of that made my taste buds dance. It was comfort food at its finest, so familiar yet so uniquely different. I found myself asking for seconds, and even thirds, savoring each spoonful.

When my friends’ mum noticed my love for the chatni, she began sending a small tiffin home with my friend, just for me. A little gift wrapped in kindness, it was like a hug from afar, a reminder that I wasn’t so far from home after all.

I’m always grateful for these moments and these people in my life—those little acts of love that bring a smile to my face and a taste of home to my heart.

How to prevent lump formation in Suji Halwa?🥲

Thinking of moving from normal mixer grinder to wet grinder for South Indian batters. Does it make a noticeable difference in taste? Besides dosa, Vada and idli batter, is it usable for anything else?

Can I cook baigan bharta using an induction cooktop, as I don't have a traditional gas stove?

Whenever I make biryani the rice is always all one color after mixing it. I layer the rice and the masala and put it on dum. Then when I mix before serving it's all one color (brown). It's not a nice mix of brown, white and yellow(from the color). What am I doing wrong?

INGREDIENTS:

1. Chicken Thighs (boneless/bone in) 800 gram
2. Curd 1/2 cup
3. Ginger-Garlic Paste 2 tbsp
4. White Pepper Powder 1 tsp
5. Salt as required
6. Oil 4 tbsp
7. Onion 3 medium sized (thinly sliced)
8. Cashews 20-25
9. Green Chilis 4-6
10. Coriander Leaves chopped a handful
11. Bay Leaves 1-2
12. Cloves 3-4
13. Cinnamon Stick 1 inch
14. Green Cardamom 3-4
15. Cream 1/2 cup

METHOD:

Serving size: 3-4

Marinate the chicken with curd, salt, white pepper powder and ginger-garlic paste. Refrigerate for 1 hour or overnight. Heat 2 tbsp oil in a deep pan and stir fry the sliced onions, cashews, green chilis and coriander leaves. Make sure not to change the color of the onions. Remove and set aside to cool down. Blend everything until you have a smooth paste. In the same pan heat the rest of the oil. Add the bay leaves, cinnamon sticks, cloves and green cardamom. Sauté for 5-10 seconds. Drop in the chicken pieces and cook until the raw smell of the ginger garlic paste disappears and oil starts separating. Pour in the prepared paste as well as 1/2 cup water. Cook over medium heat for 15minutes, stirring occasionally. Add the cream and reduce the heat to low. Simmer for another 5 -7 minutes. Garnish with chopped coriander leaves. Serve chicken korma with jeera rice, roti, naan or paratha. 

Chicken Korma

I saw some information that rice increases blood sugar levels more than roti. Also it is a good source of complex carb, then I started eating roti for carb

Want to know if I am missing something

I bought some red mukhwas at the desi shop just because it was there. I've seen them at fancy restaurants before, and was going to serve them with thanksgiving. We are doing a traditional American thanksgiving dinner but the whole house eats indian food constantly (dinner last night, and lunch today is dal) . I'm just curious about how mukhwas are really used today.

- Are they commonly used today, or more of a traditional thing ?

- Do you use them daily, after every meal ?
- Are they used more commonly in certain regions more than others ? Like do people in India use them more than people in UK or US ?
- How do you actually use them, before or after a meal ?
- Do you chew and swallow them, or just chew them and spit them out ? - Do you really like the flavor or use them just because you feel obliged :)

American on vacation in the UK. I'm used to chicken kormas in the US being made with some sweetness. They are sweet and mild and spicy and comforting, with the same sweetness as like, creamy squash soup or pad Thai. That is what I've grown to expect and enjoy.

But yesterday, in Scotland, I ordered chicken korma and it arrived as sweet as ice cream. It was dessert-sweet, like a Frappuccino or condensed milk. It also didn't really have much spice, it sort of just tasted like chunks of chicken in melted ice cream. I really did not enjoy this.

I know that Indian food is very popular in the UK, so maybe they do it better than we do and I'm the one who's wrong? I've never been anywhere in India so all of my points of reference are restaurants and recipes which cater to local tastes. I know there isn't one standard variety of korma, but I feel like what I had yesterday is so far from what I usually expect that I need someone to confirm for me that it is either unusual or not.

Is this a UK thing for chicken korma to taste like vanilla custard, was it just this one restaurant doing something unusual, or is it that the American-based Indian restaurants I'm familiar with just don't represent sugary korma and it's actually normal?

If I could go to India just to taste test kormas around the entire country and see if I can find one like the sugary one at this restaurant I would. But that's not financially realistic.

Please help!

https://youtu.be/0aIC7s_jvZQ

Everest Cuisine is the perfect destination for Nepalese food enthusiasts if you are in San Jose Area. Make sure to try their delectable Titanic Jhol momos (steamed dumplings in spicy tomato/onion/garlic sauce) and the mouth watering Chicken lollipops for an unforgettable culinary experience. Enjoy our Vlog!

https://youtu.be/HaDpdqVaiiQ

I want to make something Indian for the potluck Christmas dinner at my children's school . I will make something around 3 pm and it would be served only after 6 pm so It has to be something that will taste good without reheating.It should be easy to pick up and eat . Last year I make chicken tikka sandwiches. No idea what should I do this time . Any ideas ?

I ground and sifted my own chickpeas on a lark

The "recipe" was about 1 1/2 cups of rustic besan and....

1 stick of unsalted butter 1/4 cup of coconut oil 1/2 cup confectioners sugar 1/2 cup of brown sugar A splash of whole milk Several bottle-taps of cardamon 1/4 cup shelled pistachios, chopped

I nearly burned the besan, but added the fat in the nick of time, stirred, added the sugars, stirred more vigorously, splash of milk, and stirred nonstop for six minutes, poured into a glass rectangle dish, added chopped nuts, chilled and cut, topped with a dusting of confectioners sugar.

It's really good, but, I didn't use milk solids/milk powder, and I didn't cook anything for as long as any of the instructions/recipes said to. I kinda eyeballed everything, and it turned out great. A little greasy, but the grain/slice profile looks like the besan burfi i saw on YouTube.

I am happy with it. Will be refining recipe and doing again in the future. I can't make candy but I made this!

The wife and I used to work with a Fijian Indian lady and she’d often have mashed and Indian spiced pumpkin that you’d eat in pieces of rotti. It was simple but amazing, if anyone knows what I’m talking about I’d love a recipe and a name of the dish. I’m in Australia if that matters, thanks in advance.

My boyfriend’s post since he does not have enough karma —

Last night I tried recreating my grandpa's deer pickle. Asking if anyone's ever heard this method or knows more about it-- I can't find anything online. It's a simple recipe: heat a large pot of oil, put in diced venison and cook, turn on low and simmer in ginger, salt, pepper, lemon juice, and paprika. Store in glass jar He used to get venison from a neighbor around the holidays and keep this in the fridge until spring He grew up in Kullu Valley (North India) in the 1940s and said that's how they used to keep meat over winter, looking for any information as I couldn't find anything similar online.

Edit for clarification- My family moved to the states in 1975

my family of four would like me to make butter chicken and i can’t decide how many pounds of chicken to purchase. normally i get two pounds and that’s enough for me and my sister but im unsure about four. can anyone please help me? any tips would be appreciated

Hi. Which fish available in the US is ideal for making fish cutlets .