I think I'm starting to love Indian food

[mAdD INDIAN]

Originally posted by: SherEPunjab

Originally posted by: mAdD INDIAN

Originally posted by: SherEPunjab
Garlic Naan is called 'Kulcha.'

And "indian food" is a misnomer.

Indian food, depending on region is very diverse.

Americans tend to like Punjabi/Mughali foods because we eat a lot of meat, and use the Tandoor, common in other areas where persians settled like Afghanistan and Iran.

Gujurati food usually doesn't taste very well, and some of them even put a lot of sugar in their food.

South Indian food is great, but never let a south indian make Punjabi food. That would be akin to someone from Africa making Italian food... doesn't fly.

Gujus don't put sugar in their food! Atleast not my mom, or relatives! I find punjabi food very oily (but that is true for all indian dishes though). South Indians do have non-veg dishes, you have to try "kothu roti", its awesome! You can get it wiht chicken, beef, lamb, or veggy. The chicken one kicks ass!

I personally don't like Indian food at restaurants, atleast not in the ones in Canada. I eat indian food everyday at home, so why eat it at a restaurant?

Most Gujuratis put Ghur, do they not? Isn't that some sort of modified sugar? Growing up most of my Indian friends were Gujurati and i've eaten gujurati food many times.

Ghur? Or Ghai (sp?) Ghai is like melted butter (but not exactly) and is the best thing since sliced bread . They put that stuff in rice and dhal and chappati....mmm.. However its only good in India, cause we dont' get the same taste here. I dunno what Ghur is. But then I'm not traditional Guju, hell I don't even consider myself true Guju, I just consider myself 100% Indian.

As for Goa, its located in the south (well not too south), but its not *South Indian* cause they don't really share the same culture. Most of htem are Catholic and have different values. When people say *South Indian* they usually refer to Tamils, Malyalams, Telegus since they are similar (similar language (from the same roots), similar culture (dances, songs)..) Goan are much different from them. However I'm against having them called Tamils, Gujus, Punjabis, etc..they should be called Indians. We divide the nation by differentiating one from another.

As for the food, are you talking about the Indian food in NA or indian food in India? Cause they are vastly different. Every little town prepares the same food in a different way. Also, I recently found out that not all Punjabis are meat-eaters. One of my friend's ( from Punjab, just came here recently) doesn't eat meat, neither does anyone in his family.

Oh and anything above bombay is reffered to as North Indian by most people. Not really true, but thats how itis referd to.

 

[bleeb]

Originally posted by: dexvx

Originally posted by: bleeb
Cedars Indian Food in U-District, Seattle, Washington.

Wheres that? Is it on the Ave?

umm its near the safeway in Udistrict (not the one in UVillage)...

Cedars Restaurant on Brooklyn
4759 Brooklyn Ave NE Seattle WA
(206) 527-5247

 

[SherEPunjab]

Originally posted by: ElFenix

Originally posted by: bolomite
and good for you, if you like meatless dishes

i dunno... a lot of the veggie stuff is rather heavy

sherepunjab - like any of the places here in austin? usually the place we go is madras pavilion, cheap south indian buffet.

ElFenix:

I'm not fond of Austin non veg Indian restaurants. I think Madras Pavillion is pretty good for South Indian though.

Next time you're in Houston tho, check out:

The Bombay Brasserie Marvin Zindler's blue ribbon award winner

Bombay Palace

Madras Pavillion is great for south Indian (sorry, couldn't find website).

 

[ElFenix]

Originally posted by: mAdD INDIAN
Ghur? Or Ghai (sp?) Ghai is like melted butter (but not exactly) and is the best thing since sliced bread . They put that stuff in rice and dhal and chappati....mmm.. However its only good in India, cause we dont' get the same taste here. I dunno what Ghur is. But then I'm not traditional Guju, hell I don't even consider myself true Guju, I just consider myself 100% Indian.

you mean ghee? its clarified butter. you can solidify it if you want.

 

[ElFenix]

Originally posted by: SherEPunjab

Originally posted by: ElFenix

Originally posted by: bolomite
and good for you, if you like meatless dishes

i dunno... a lot of the veggie stuff is rather heavy

sherepunjab - like any of the places here in austin? usually the place we go is madras pavilion, cheap south indian buffet.

ElFenix:

I'm not fond of Austin non veg Indian restaurants. I think Madras Pavillion is pretty good for South Indian though.

Next time you're in Houston tho, check out:

The Bombay Brasserie Marvin Zindler's blue ribbon award winner

Bombay Palace

Madras Pavillion is great for south Indian (sorry, couldn't find website).

i went to bombay palace in kuala lumpur

my parents thought it sounded familiar (after having lived in houston for 14 years) but didn't figure it out until the menu listed the locations: london, toronto, kuala lumpur, and houston

 

[mAdD INDIAN]

Originally posted by: ElFenix

Originally posted by: mAdD INDIAN
Ghur? Or Ghai (sp?) Ghai is like melted butter (but not exactly) and is the best thing since sliced bread . They put that stuff in rice and dhal and chappati....mmm.. However its only good in India, cause we dont' get the same taste here. I dunno what Ghur is. But then I'm not traditional Guju, hell I don't even consider myself true Guju, I just consider myself 100% Indian.

you mean ghee? its clarified butter. you can solidify it if you want.

yeah thats what i meant. Its more than butter tho cause butter is not that cool or versatile! Ghee 0wnz j00!

 

[djheater]

Navratan Korma

yum

 

[SherEPunjab]

Originally posted by: mAdD INDIAN

Originally posted by: SherEPunjab

Originally posted by: mAdD INDIAN

Originally posted by: SherEPunjab
Garlic Naan is called 'Kulcha.'

And "indian food" is a misnomer.

Indian food, depending on region is very diverse.

Americans tend to like Punjabi/Mughali foods because we eat a lot of meat, and use the Tandoor, common in other areas where persians settled like Afghanistan and Iran.

Gujurati food usually doesn't taste very well, and some of them even put a lot of sugar in their food.

South Indian food is great, but never let a south indian make Punjabi food. That would be akin to someone from Africa making Italian food... doesn't fly.

Gujus don't put sugar in their food! Atleast not my mom, or relatives! I find punjabi food very oily (but that is true for all indian dishes though). South Indians do have non-veg dishes, you have to try "kothu roti", its awesome! You can get it wiht chicken, beef, lamb, or veggy. The chicken one kicks ass!

I personally don't like Indian food at restaurants, atleast not in the ones in Canada. I eat indian food everyday at home, so why eat it at a restaurant?

Most Gujuratis put Ghur, do they not? Isn't that some sort of modified sugar? Growing up most of my Indian friends were Gujurati and i've eaten gujurati food many times.

Ghur? Or Ghai (sp?) Ghai is like melted butter (but not exactly) and is the best thing since sliced bread . They put that stuff in rice and dhal and chappati....mmm.. However its only good in India, cause we dont' get the same taste here. I dunno what Ghur is. But then I'm not traditional Guju, hell I don't even consider myself true Guju, I just consider myself 100% Indian.

As for Goa, its located in the south (well not too south), but its not *South Indian* cause they don't really share the same culture. Most of htem are Catholic and have different values. When people say *South Indian* they usually refer to Tamils, Malyalams, Telegus since they are similar (similar language (from the same roots), similar culture (dances, songs)..) Goan are much different from them. However I'm against having them called Tamils, Gujus, Punjabis, etc..they should be called Indians. We divide the nation by differentiating one from another.

As for the food, are you talking about the Indian food in NA or indian food in India? Cause they are vastly different. Every little town prepares the same food in a different way. Also, I recently found out that not all Punjabis are meat-eaters. One of my friend's ( from Punjab, just came here recently) doesn't eat meat, neither does anyone in his family.

Oh and anything above bombay is reffered to as North Indian by most people. Not really true, but thats how itis referd to.

MadIndian, i agree with you on a lot of things, but lets face it, the country is damn diverse. I"ve said it before, and I'll say it again, I have a lot more in common with Pakistani Punjabis or even Pathans than I do with Gujuratis, South Indians, etc. The ONLY think I can think of that I share in common with other Indians is the religion, and that too is practiced differently depending on region. So while some people think it is divisive to go by ethnic group, I think it is important to recognize just how secular India is. I consider myself Punjabi first, and then Indian American. I've had this same discussion with some of my friends. Some of my friends say exactly what you say, but then others think like me too (when there were very few desis in this country, i felt like that, but now, there are tons, at least in my area, so at this point it is natural for me to recognize who is like me or not).

Its true a lot of Punjabis don't eat meat, it would depend on the strictness of religion and what religion they are. A lot of Anglo Americans do not eat meat too. But Most Muslim Punjabis and Sikh Punjabis and probably a number of Hindu punjabis do eat meat. The point is that food, whether it is meat or not, is native to the area. I would much rather have a sicilian make me a pizza than someone from say, Barbados.

 

[KeyserSoze]

My mom is really one of the best cooks in this town for Indian Food. She used to cater all the time to local business, parties, etc.

But I HATE it. She can cook anything/everything, but I guess just growing up on it, I hate it with a passion. I won't even eat it at restaurants when my friends want to.







KeyserSoze

 

[ElFenix]

oh, here it is, theres another step beyond just regular clarifying

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

 

[SherEPunjab]

Originally posted by: ElFenix

Originally posted by: SherEPunjab

Originally posted by: ElFenix

Originally posted by: bolomite
and good for you, if you like meatless dishes

i dunno... a lot of the veggie stuff is rather heavy

sherepunjab - like any of the places here in austin? usually the place we go is madras pavilion, cheap south indian buffet.

ElFenix:

I'm not fond of Austin non veg Indian restaurants. I think Madras Pavillion is pretty good for South Indian though.

Next time you're in Houston tho, check out:

The Bombay Brasserie Marvin Zindler's blue ribbon award winner

Bombay Palace

Madras Pavillion is great for south Indian (sorry, couldn't find website).

i went to bombay palace in kuala lumpur

my parents thought it sounded familiar (after having lived in houston for 14 years) but didn't figure it out until the menu listed the locations: london, toronto, kuala lumpur, and houston

Dude its in Beverly Hills, Budapest, Paris too I think, as well as maybe Russia!

The owner is a Mr. Chatwal. He owns the Times Hotel in Manhattan, and is now building another 5 star hotel. He actually knows our family, but he lives in NYC, so we like never see him. nor do we get any special discounts.

hey, but you guys know the routine right? NEVER, EVER eat at one at night UNLESS they have buffet.

not that the food is bad, but GDAMN its $$$$.

Buffet is the only way to go for that.

 

[mAdD INDIAN]

Originally posted by: SherEPunjab

Originally posted by: mAdD INDIAN

Originally posted by: SherEPunjab

Originally posted by: mAdD INDIAN

Originally posted by: SherEPunjab
Garlic Naan is called 'Kulcha.'

And "indian food" is a misnomer.

Indian food, depending on region is very diverse.

Americans tend to like Punjabi/Mughali foods because we eat a lot of meat, and use the Tandoor, common in other areas where persians settled like Afghanistan and Iran.

Gujurati food usually doesn't taste very well, and some of them even put a lot of sugar in their food.

South Indian food is great, but never let a south indian make Punjabi food. That would be akin to someone from Africa making Italian food... doesn't fly.

Gujus don't put sugar in their food! Atleast not my mom, or relatives! I find punjabi food very oily (but that is true for all indian dishes though). South Indians do have non-veg dishes, you have to try "kothu roti", its awesome! You can get it wiht chicken, beef, lamb, or veggy. The chicken one kicks ass!

I personally don't like Indian food at restaurants, atleast not in the ones in Canada. I eat indian food everyday at home, so why eat it at a restaurant?

Most Gujuratis put Ghur, do they not? Isn't that some sort of modified sugar? Growing up most of my Indian friends were Gujurati and i've eaten gujurati food many times.

Ghur? Or Ghai (sp?) Ghai is like melted butter (but not exactly) and is the best thing since sliced bread . They put that stuff in rice and dhal and chappati....mmm.. However its only good in India, cause we dont' get the same taste here. I dunno what Ghur is. But then I'm not traditional Guju, hell I don't even consider myself true Guju, I just consider myself 100% Indian.

As for Goa, its located in the south (well not too south), but its not *South Indian* cause they don't really share the same culture. Most of htem are Catholic and have different values. When people say *South Indian* they usually refer to Tamils, Malyalams, Telegus since they are similar (similar language (from the same roots), similar culture (dances, songs)..) Goan are much different from them. However I'm against having them called Tamils, Gujus, Punjabis, etc..they should be called Indians. We divide the nation by differentiating one from another.

As for the food, are you talking about the Indian food in NA or indian food in India? Cause they are vastly different. Every little town prepares the same food in a different way. Also, I recently found out that not all Punjabis are meat-eaters. One of my friend's ( from Punjab, just came here recently) doesn't eat meat, neither does anyone in his family.

Oh and anything above bombay is reffered to as North Indian by most people. Not really true, but thats how itis referd to.

MadIndian, i agree with you on a lot of things, but lets face it, the country is damn diverse. I"ve said it before, and I'll say it again, I have a lot more in common with Pakistani Punjabis or even Pathans than I do with Gujuratis, South Indians, etc. The ONLY think I can think of that I share in common with other Indians is the religion, and that too is practiced differently depending on region. So while some people think it is divisive to go by ethnic group, I think it is important to recognize just how secular India is. I consider myself Punjabi first, and then Indian American. I've had this same discussion with some of my friends. Some of my friends say exactly what you say, but then others think like me too (when there were very few desis in this country, i felt like that, but now, there are tons, at least in my area, so at this point it is natural for me to recognize who is like me or not).

Its true a lot of Punjabis don't eat meat, it would depend on the strictness of religion and what religion they are. A lot of Anglo Americans eats meat too. But Most Muslim Punjabis and Sikh Punjabis and probably a number of Hindu punjabis do eat meat. The point is that food, whether it is meat or not, is native to the area. I would much rather have a sicilian make me a pizza than someone from say, Barbados.

I agree with you on the food being native to its area. Obviously I'd want our punjabi family friend to make punjabi food than my mom (that friend makes this wicked mushroom subji, and I normally hate mushrooms).

On the India thing. Yeah it is diverse, and thats exactly why we got to stick together! The reason India is not on top is because the political divide that we have. Look at what is happeneing in Mahrashtra, they want all store signs to be in Marhati, changed the names of landmarks and cities to Hindu names (and totally disregarding our history), and caused the whole Hindu-Muslim riots cause they are pro-Hindu. There was no need for any of that. Then the Gov'ts also have crap where if its a Gujurai gov't they'd hire or back a Gujurati instead of someone else (if the someone else ewas better for the job).

I don't see what "being in common has to do with anything". Now in my case it may be different cause of my upbrigning. I rarely knew any Gujuratis in school or whereever I was, and most of my Indian friends are either Punjabi or Tamil. Now in Uni I met more guju people. So I never differentiated myself as Gujurati or whatever, I was Indian and my punjabi friends were Indian and thats all that matter. We had a lot of things in common even though we spoke different languages & ate different food. And now in Uni, my group consists of Indians from all over, Punjabis, Tamils, Guju, Bengalis, etc. and we all get along quite well.

That's the beauty of India and Indians, even though all of us are different, we are still as one.

Oh and on the India/Pakistan thing (ok I know it has nothign to do with the thread, but its interesting):
I asked my Indian muslim friend and Pakistani friend (we are all good mutual friends) what the difference was between them. They didn't know. They both go togehter to pray for namaaz (we have a International Student center here where they pray daily), eat the same food, and speak the same language. There's no real difference between them apart from one being labelled Indian and the other a Pakistani.

Anyway that was enough of a rant. I just felt like venting. I respect you view on the matter, but I still think we should get rid of labelling ourselves different. That doesn't mean we should forget our heritage either as in everyone speaks hindi or anything like that.

and just read your other post, damn you must be rich. Knowing those ppl who own the hotel and all.

 

[mAdD INDIAN]

Originally posted by: ElFenix
oh, here it is, theres another step beyond just regular clarifying

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

you actually found that on the 'net? Damn the Internet has everything, even info on Ghee!

 

[Peetoeng]

I like their meat (lamb, beef, etc) curry. But some of their overcooked vegetable dishes, bleh. And pickled vegetables are even worse. I guess I just can't stand anything pickled. Kim chi is a debil food.

 

[Bluga]

Originally posted by: mAdD INDIAN

Originally posted by: ElFenix
oh, here it is, theres another step beyond just regular clarifying

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

you actually found that on the 'net? Damn the Internet has everything, even info on Ghee!

lol, you bet.

 

[mAdD INDIAN]

Originally posted by: Bluga

Originally posted by: mAdD INDIAN

Originally posted by: ElFenix
oh, here it is, theres another step beyond just regular clarifying

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

you actually found that on the 'net? Damn the Internet has everything, even info on Ghee!

lol, you bet.

so which restaurant did you goto? Is it near Downtown UofT campus?

 

[Bluga]

Originally posted by: mAdD INDIAN

Originally posted by: Bluga

Originally posted by: mAdD INDIAN

Originally posted by: ElFenix
oh, here it is, theres another step beyond just regular clarifying

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

I went to the one around CTV

you actually found that on the 'net? Damn the Internet has everything, even info on Ghee!

lol, you bet.

so which restaurant did you goto? Is it near Downtown UofT campus?

 

[xyyz]

a recommendation for those in LA.

there's this small place on Pioneer Blvd (save the remarks... noone wants to hear 'em)... it's in that Zeba Strip-mall, away from the concentration of desi places. you know that boutique where Madonna and Gwen Stephaini go/(used to go) to. they have this small indian resturaunt in that area.

go there durring their lunch buffet... i swear they have the absolute best chicken makkani in the entire socal area. actually all their makkani dishes, while not at all good for you, are amazing.

South Indians do amazing things with veggies. currently, I like all things south indian... food, Ashwariya Rai... etc.

as for the ethnic/national remarks... this is one of those really hard times where I must abstain from saying anything... but, remember, it's pretty obvious regional culture has much more similarity than nationality. slowly you'll see a change. for example, my parents, who are punjabi, taught me Urdu, something I really detest. I struggle to speak punjabi on my own. They speak only Punjabi amongst themselves, and with their friends/relatives. However, they find it awkward to speak it with the kids.

langunage is probably the biggest ethnic uniting force. unfortunately, it this trend continues later generations of western punjabs (pakistani punjabis) will have much more in commin with "Urdu speaking" people than with Sikhs and Hindu punjabis. Not that there is anything wrong with "Urdu speaking" peoples, but Punjabis have a very unique flair as a people that is amazing and unable to be replicated. it's going to be a huge tragedy if this is washed away.

 

[mAdD INDIAN]

Originally posted by: Bluga

Originally posted by: mAdD INDIAN

Originally posted by: Bluga

Originally posted by: mAdD INDIAN

Originally posted by: ElFenix
oh, here it is, theres another step beyond just regular clarifying

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of CLARIFIED BUTTER is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher SMOKE POINT than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

I went to the one around CTV

you actually found that on the 'net? Damn the Internet has everything, even info on Ghee!

lol, you bet.

so which restaurant did you goto? Is it near Downtown UofT campus?

What's "CTV"?

 

[isekii]

Tandoori chicken is the shiznit

 

[BatmanNate]

Originally posted by: bleeb
Cedars Indian Food in U-District, Seattle, Washington.

I'll have to check that out this weekend.

 

[xyyz]

Originally posted by: SherEPunjab
And "indian food" is a misnomer.

not that i'm doubting you... but the key ingrediants... if they are listed, no matter what region you're from... generally they are the same aren't they?

haldi, laal mirich, kaali mirich, numuk, zeera, ... etc.

i recognize that some items on that list are universal. the primary difference would probably be that the that the preparation is different. that's why desi food has a very unique taste that, while there are flavor differences, you can recognize the base taste.

 

[chiwawa626]

How bout some indian sweets for dessert Yummy.

 

[mAdD INDIAN]

Originally posted by: xyyz

Originally posted by: SherEPunjab
And "indian food" is a misnomer.

not that i'm doubting you... but the key ingrediants... if they are listed, no matter what region you're from... generally they are the same aren't they?

haldi, laal mirich, kaali mirich, numuk, zeera, ... etc.

i recognize that some items on that list are universal. the primary difference would probably be that the that the preparation is different. that's why desi food has a very unique taste that, while there are flavor differences, you can recognize the base taste.

kinda true. I love putting in the spices when my mom is cooking. I generally have no idea what I'm putting in, but it seems fun, especially when you get the pop and cackling sound when you put geera...hehe..makes me feel like I know what I'm oding when I really don't.

The challenge is to see how much you can throw in before your mom notices and throws you out of hte kitchen.

 

[mAdD INDIAN]

Originally posted by: chiwawa626
How bout some indian sweets for dessert Yummy.

mmm...gulab jamu, raasgula, siera, jelabi, caju katra....mmm...high fat high cholestrol and sugar.