The home of food from or inspired by the Indian subcontinent.

Anyone have any interesting recipes for Shark Meat? I'll of course try simply roasting on a pan with a bit of salt to get the actual taste.

I have heard Shark tastes like a combination of fish and chicken, so I was also thinking of trying Tilka.

I saw a recipe for a Goan Fish curry which is made with Shark Meat (Mori in Konkani).

And also a recipe for Shark Biryani and I know that in North Kerala it's quite popular?

Any other regional or even non-Indian recipes specifically or traditionally made with Shark Meat?

I’m a well-controlled type 2 diabetic and love Indian food. Anyone have suggestions for good low-carb Indian meals? If the main barrier in a meal is the rice, that’s fine—I use rice alternatives anyway. TIA!

For anyone who doesn't know Sanjeev Kapoor, he has been a household name in Indian culinary world and I recently found out that his academy has a basic cooking course for people living alone or in hostel. I am thinking about taking the course since I have been having problems with my tiffin service and I am tired of eating outside food every day. Has anyone taken this course? If you know any other resources to learn cooking Indian food, please let me know. I am the type of person who needs step by step instructions with as much detail as possible so this course seems like a no brainer to me to start learning cooking on my own.

Hi all,

I'm half Telugu American and felt very disconnected from my culture until very recently, and one of the biggest things that helped me feel like I was reconnecting with my heritage was learning to cook Indian and South Asian food.

When I visited Andhra Pradesh and Telangana, including Hyderabad's Old City, for the first time, I had authentic Hyderabadi biryani and fell in love. Biryani has been one of my two favorite dishes for a long time. Recently I finally learned to cook it by myself, and I want to learn how to cook multiple variations. What are some regional biryani types both in and outside of South Asia, especially less known versions, and their defining characteristics, ingredients, and spices that set them apart?

Here's all the types of biryani I could find online (Some stuff may be incorrect, if there's anything I got wrong let me know):

• Nasi briyani (Singapore + Malaysia) - usage of Southeast Asian spices like pandan leaf, higher amount of gravy compared to South Asian biryanis

• Iraqi biryani - Sometimes uses vermicelli pasta alongside the rice, uses typical Arabic spices, uses spicy tomato sauce

• Kolkata biryani - Lightly spiced, notable for addition of potato and egg

• Nasing biringyi (Filipino biryani) - Rice is cooked with coconut milk and saffron, heavy usage of vegetables such as bell pepper, peas, and carrots, sometimes wrapped in banana leaf

• Sindhi biryani - Uses tomatoes and potatoes, quite spicy

• Memoni and Kutchi biryani - Very spicy, similar to Sindhi biryani but with less tomato

• Haji biryani (old city of Dhaka) - goat meat, potatoes, uses small amount of buffalo cheese, heavily seasoned but not very spicy. Often accompanied by borhani (Bengali drink of mint, yogurt, and spices)

• Ambur biryani (Northeast Tamil Nadu) - Larger proportion of meat, cooked with jeera samba rice, curd is used in the curry/gravy base, less spicy and lighter, served with sour brinjal curry. The onions in the biryani stay soft instead of being crispy.

• Somali biryani - Uses same ingredients as the Somali rice dish bariis iskukaris but cooked in the biryani style. Uses the Somali spice mixture xawaash, uses unique meats such as camel meat, served with banana or plantain on the side as is typical with Somali meals.

• Thalassery biryani (North Kerala) - Small amount of chilis, heavy usage of spices and dried fruits and nuts such as pomegranate, apricot, raisins, cashews, and almonds. Cooked with short grain khyma rice and uses chicken or beef as the meat.

• Kalyani biryani (Maharashtra, Karnataka, and Telangana) - similar to Hyderabadi biryani, always cooked with buffalo meat

• Hyderabadi biryani - Most famous biryani type, from Old City of Hyderabad. Very spicy, lots of spices and dried fruits, usually goat meat

• Shayya biryani (Uttara Kannada) - most notable for using vermicelli noodles instead of rice. Not very spicy.

• Kappa "biryani" (Kerala) - Very thick with lots of curry and gravy, doesn't use rice apparently. Made with beef and tapioca/cassava.

• Bombay biryani - Most notable for usage of plums. Not very spicy

• Patra "biryani" - Originates from Parsi community. No rice, is beef and spices cooked in patrel/colocassia leaves.

• Lucknowi biryani - Lightly spiced, flavorful

• Kashmiri biryani - Heavy on nuts and fruits, uses asafoetida and saffron, uses mutton

• Kamrupi biryani (Assam) - Uses vegetables such as beans, potato, and bell pepper that aren't used often in other types of biryani

• Goan biryani - Uses mackerel fish, grated coconut, very light and aromatic

• Bezawada biryani (Andhra Pradesh) - Uses fried chicken

• Gongura biryani (Andhra Pradesh) - Uses gongura (leaf used often in Telugu cuisine), gives it a distinctive sour flavor along with the spices.

• Thai biryani/kao mok gai - Uses a sour green sauce prepared with green chilies, mint, and coriander

• South African Cape Malay biryani - Similar preparation and spices to South Indian biryanis, but dal/lentils are incorporated as an ingredient.

These are all the regional types I could find. Aside from regional variations, there's also a lot of variations on ingredients used i.e. Chicken 65 biryani, paneer biryani, vegetable biryani, seafood biryani, etc.

Let me know of any other lesser known biryani types that I missed and their ingredients and recipes if you have them! Thank you so much!

I’m someone that loves to cook, and I do try exploring a variety of cuisines, everything from Western to Asian. Unfortunately, a lot of recipes call for ingredients that I can’t find in any normal store. I’ve started visiting Nature’s basket a lot, but even the selection there is limited. Please let me know where you guys get your groceries from. Any and all help is appreciated.

I am an English chap in UK. I have fallen in love with Indian food and especially punjabi and at the other end of the country goanese. I am looking for a nice snack to offer with beers for my mates. Like a southern bombay mix. Like the idea of deep fried nuts and poha and spices, maybe curry leaves.... any ideas either southern or punjabi?

I am looking for a recipe for the type of palak paneer that they serve at a restaurant in Fremont, CA called Shalimar. Shalimar, Pakwan and Bismillah (Fremont and SF locations) have a similar style to their palak paneer and it isn't creamy. It's more savory/buttery and is more of a chopped consistency rather than blended. Is this type of palak paneer from a different region? What terms can I use to search for a recipe? I have looked at kashmiri recipes but they're slightly different, albeit closer than the more common recipes with cream. Thanks!

Here is a link to what their palak paneer looks like

Edit: thank you all for your comments and links! One thing I forgot to mention and an ingredient I didn't see in any of the recipes was that all the restaurants use whole cardamom.

Is it good?? possible to lose weight? Anyone who has tried it Please share Your experiences.

Have heard that brown rice doesn't taste so good, so wondering if I can eat it or let alone liking it. Also am not sure if it's basmati rice.

P.S. - if you guys know any good branded or non branded brown rice or red rice or any wholesome rice please help me with the information of how to buy. I love rice and want to lose weight, but can't if I am eating rice nicely than rotis 😄 Thanks

I made the Korean pancake Pajeon yesterday - it’s basically APF and a bit of corn starch with julienned veg (peppers, cabbage, carrots etc) and a bit of baking soda and I added baking powder (coz no acid to activate the soda) I liked the general concept- looking for “healthier” base batters to experiment with…less simple carbs, more protein, more fiber etc. Also looking for general proportions on how much baking powder to flour ratio to lighten the batter. TIA

1. Samosas

2. Papri Chaat

3. Paneer Tikka

4. Dahi Vada

5. Bhel Puri

I'm trying to find black cardamom in a fine powder, but im looking for one that smells smoky rather than minty. I've lost the supplier that I used to get mine from, they don't recall where they got theirs before, so I've been trying for a year. I miss my malai kofta so much but it's just not the same without that particular flavor. Can anyone help me either find it or learn how to make it myself. I have green, it's definitely not that one. I've gotten the black seed pods but they don't have that smoky profile. I'm going to try roasting them next...but other than that, I don't know what to try.

Thanks!

I landed some fresh black truffle. Where to go from here?

Veg/non-veg all suggestions acceptable

When shopping at the indian store for spices, dal, different types of grains etc, what brands do you look out for? And what brands should be avoided? Are there certain brands that are good for all products?

Tips for a Biryani pickup for service

Hello! I really want to offer a biryani at my place but wanted to see if anyone had any experience with picking it up in the kitchen. I’ve only made it at home. I think I could swing it in a 4” hotel pan and we could keep it in our hotbox so it’d be easily scoop for service.

But what about the next day? I’m sure there won’t be much left since it will be a special but if anyone has a tip here that’d be dope.

Does anyone know how Indian restaurants do it in the pickup? I usually get it Togo and it’s still perfectly layered in the plastic container which still blows my mind.

TIA!

I wanted to make homemade roasted kala chana. I ended up burning it as I did not know the correct recipe. Can I use this chana to make curry or any other thing? I don't want to throw it away.

Thank you

I've been trying different rice varieties lately, and one that I read about online and became interested in trying is gobindobhog rice. I live in the northeastern US, and the closest thing I could find at my local Indian grocer was a bag of rice labelled "Aromatic Kajeera Rice". I think this is the same thing as gobindobhog rice, though I'm not 100% sure.

Either way, I'm wondering where I can find some information about the best methods to cook this rice. I've found recipes that involve using a pressure cooker to make a pulau or turning it into a rice pudding. I'm definitely going to try these recipes at some point, but I want to start with just basic, unadorned rice, to get an idea of the flavor and texture on its own. I'm mostly wondering if standard cooking methods involve boiling with the appropriate water ratio (in a rice cooker or covered pan), or boiling in a large reservoir and then draining, or some other method I'm unaware of. I've tried both of those two methods, and they both produce delicious, very different results. I'm wondering if there's a traditional method; I'm not opposed to breaking tradition while I cook, but I would at least like to know what the tradition is before I start tweaking variables.

Appreciate any help or guidance! Thanks.

I really like the flavors of mixture snack mix but I'm a baby when it comes to hot spicy stuff. Is there a brand/type that isn't so spicy? I don't have the knowledge read the packages to tell.

I have "Navrattan" by "Haldiram's"

and "Madras Murmura Mix" by "Haldiram's"

Both are too spicy for me. I don't mind a little heat. Ha ha please don't make fun of me too much. Any suggestions?

My Dutch neighbor wants to try Indian food. So far she’s eaten at Indian restaurants but it’s mostly one tomato based gravy for every dish which doesn’t give the authentic taste of anything. I have recently started making a bit extra of whatever I cook and offer it to her if she’s interested in trying. So far she’s tried biryani and jhol & momos. She doesn’t have a strong spice tolerance so I had to make it non spicy.

Can you please recommend some dishes that you feel that someone who is not Indian should definitely try. I’m a decent home cook get most of my recipes from grandma, ma, or my aunts. I also look up the internet or cookbooks when they can’t help me out. I’m open to making any cuisines. Thank you ☺️

Are there Indian dishes that are almost never made with garlic? Unfortunately I must avoid garlic completely.

Edit: ...dishes from restaurants, I mean.

My Aunt used to make this really good Indian milk tea and I wanted to recreate it. Unfortunately, I cannot ask my aunt anymore how she makes it, so I’ve been looking for recipes online with instructions. Does anyone know how to make it?

I started dating someone recently, I don’t know nearly as much about her as I’d like but she’s come down with something and want to bring her some food.

I love cooking, but I have no idea what to cook her she’s from northern India, she’s not vegetarian.

I recently came across a niflce graphic comparing Indian, Thai, and Japanese curries in terms of the ingredients, textures, etc. Does anyone have any comprehensive guides comparing the different styles of curries (visual or written)? Like, how does the taste of a chasni compare to a korma or tikka masala?

I know that every chef says it's essential to grind your own masala, but how much of a difference in taste does it REALLY make to use store-bought?

Hello!
So I found the recipe for Chicken Tikka Masala by Sanjeev Kapoor Khazana on Youtube and I want to make it! However, in the list of ingredients, he asks for "800 grams ready-made chicken tikka".

Recipe Video Link

However there is no link to a recipe for that in the description, and on his website https://www.sanjeevkapoor.com/ I also can not find a recipe that would fit. I assume I am looking for a recipe for just a marinade or something? Does anyone have a link to the recipe I need for the chicken used in the Tikka Masala recipe?

Also, if you have recipes you swear by that feature chicken or veggies and a super thick flavourful gravy, please comment where I can find them :)

Here is the recipe that I am talking about:

Ingredients 800 grams ready-made chicken tikka 3-4 tbsps oil ½ tbsp finely chopped ginger 1 tbsp finely chopped garlic 3 medium onions, finely chopped 2 medium tomatoes Salt to taste 1½ cups fresh tomato puree 1 tbsp coriander powder ½ tsp turmeric powder 1 tbsp red chilli powder 1 tbsp garam masala powder ½ tsp green cardamom powder 3 tbsps cashew nut paste ½ tsp roasted dried fenugreek leaves (kasuri methi) powder 1½ tbsps butter 1½ cups mixed vegetable dices (onion, green capsicum and red capsicum) ½ cup grated mawa/khoya 1 tbsp honey 1½ tbsps fresh cream + for garnish Paranthe to serve Method 1. Heat oil in a kadai. Add ginger and garlic and sauté for a minute. Add onions and sauté till translucent. 2. Add tomatoes, and salt and mix well. Stir in the tomato puree and mix, cook till the tomatoes turn soft and pulpy. 3. Add coriander powder, turmeric powder, red chilli powder, garam masala powder and green cardamom powder, mix and cook till the oil separates. 4. Stir in the cashew nut paste and roasted dried fenugreek leaves and mix well. Cook for 1-2 minutes. 5. Add the butter and mix and cook for 1 minute. Add mixed vegetable, mix and cook for 2-3 minutes. 6. Stir in the chicken tikka and mix well. Cook for 2-3 minutes. 7. Sprinkle the grated mawa, mix and cook till it melts. 8. Drizzle the honey and fresh cream and mix till well combined. Switch the heat off. 9. Transfer the chicken tikka masala into a serving bowl, drizzle fresh cream and serv hot with paranthe.

Hi everyone! I’ve just started attempting to cooking Indian food after picking up the 50th anniversary copy of Madhur Jaffrey’s Invitation to Indian Cooking.

In many recipes she says that goat is often used, but in her recipes she always uses boneless lamb (presumably because that would have been what was available in the US/UK in 1973).

In her Lamb and Spinach recipe (I’m guessing it’s a Saag) she calls for 3 pound (approx 1.3kg) of boneless lamb pieces.

I asked at the Indian butcher how much goat curry pieces I should buy to do a goat version of the recipe and he said double because of the bones.

I just wanted to check if this is true, I’m currently on the bus back home with 6 pounds (approx 2.5kg) of goat and I’m worried it won’t fit into my pot, or that I’ll be adding lots of extra water to make sure everything is covered to stew, and accidentally ruin the meal! And the goat wasn’t exactly cheap.

Hoping to ask your opinions and expertise as to how I should move forward.

Thanks!!

EDIT: I’m up to the stage where I brown the goat, and it all looks very meaty. Like… there’s bones but nothing excessive. I’m going to proceed with the original recipe’s 3 pounds and see what happens, since doubling would be far too much meat. And that means I have another 3 pound portion frozen for the next recipe I try.

Thanks again for everyone weighing in and helping me on the beginning of this Indian cooking journey!

I made chicken biryani and the recipe said to generously add caramelised onions. After the “dum” all i taste is sweet onions in my biryani 😭 any tips on how to fix it?

I am not sure if USA Indian grocery store bought rotis can last for 3 days.

Will appreciate your tips to make chapathi ( preferably, south Indian style) at home.

Thanks.

Hi folks!

So I have a couple of questions regarding the good ol Chicken Curry!

I am a fan of https://www.youtube.com/watch?v=XmQ8mZFqczw&t=396s
(Curries With Bumbi)

First Question:
Now my curry never turns out so reddish. Is it because I am using non ripe tomato or not using Mustard Oil? I use Canola Oil and I used 2 fairly red and ripe tomatoes. But my curry is very yellow. Maybe I used too much turmeric?

Second Question:
How much Onion to use. I used like 6 chicken breasts so quite a quantity. I used 3 medium sized onions. What happens if I use more or less onion? Basically I get less gravy with less onion or the taste is different too?

I want to master this dish thanks in advance for any help you can provide.

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In the north we have aam panna, khus/roohafza, lassi, south we have nannari sharbat, what are some of your favourite summer drink recipes that most people don't know about?