submitted by /u/Impossible_Win2989 [visit reddit] [comments ..read more

No matter what I cook, I always hate cumin seeds - they're always abrasive and unpleasant in the mouth. I cook til they're popping like recipes say, but are they meant to soften? Have less of a mouth-feel when eating? submitted by /u/Expression-Little [visit reddit] [comments ..read more

i remember eating a few dishes with kalonji in the tempering or batter but I haven't had them for a long time, mostly forgotten about them and now i have some kalonji at home but don't know how to cook with it submitted by /u/PretentiousPepperoni [visit reddit] [comments ..read more

Hello Everyone I hope everyone is having a good day or evening wherever you are. I am planning on making pizza can someone help me what flour will be the best and easily available? I do have atta and maida but I saw somewhere that it might not rise and I need Unbleached All Purpose Flour. I saw some brands for it but anything available locally that can be used? submitted by /u/Vicdazzles [visit reddit] [comments ..read more

It is well known that most of the Indians eat curd once or twice daily either in rice, buttermilk or plain curd. But I know many people like me who never eat curd or related products. As you might have already guessed, my parents have forced me to eat curd multiple times using various tantrums but despite their efforts, I never ate curd and don't have any plans of eating in the near future. But I do eat curd indirectly, like they use curd while preparing Biryani, Mysore Bonda, Naans etc., and I eat them. Also, I don't have any issue with consuming other milk products such as Tea, Coffee, Pane ..read more

A Jain acquaintance in a local Facebook group was looking for taste-testers for products he hopes to market locally. He provided me with vacuum-sealed bags labelled as “brown gravy” and “red gravy”. His instructions were to temper some cumin first, add either gravy and he had recommendations on which main I ngredients to use for each (e.g. mushrooms, chickpeas, tofu, mixed veggies). I’m wondering about which ingredients would have gone into each. He won’t disclose since he wants to eventually sell them. So what’s the difference between “brown” or “red” gravy? submitted by /u/Elitsila [visit ..read more

What exactly is the class of gravies referred to as korma’s? What should one expect to get when ordering at a restaurant in England? What differs in regional interpretations around India? How do you make a korma at home? And what is definitely not a korma despite being similar? submitted by /u/shezadgetslost [visit reddit] [comments ..read more

submitted by /u/Unlikely_Slide_9131 [visit reddit] [comments ..read more

If you were to look up "make a restaurant style tikka masala" at home, almost all either consist of spiced tomato pasatta, ll with cream, or your typical onion/carrot/veg curry base mixed with spices. Yet despite their titles and somewhat similar appearances to that of a curry, they still do not taste like what you would get from a takeaway. Almost every tikka masala I've tasted consists of an orange or red sauce, sweetly mildly but still warmly spiced, with a somewhat fine grainly texture. Does anyone know what actually goes into a takeaway tikka masala, unlike these claimed recipes online w ..read more

After discovering this a few years ago it's become one of my go-to dishes to order, but it's only available in certain restaurants. Is it strictly a southern Indian dish or are there many variants of it? Thanks! submitted by /u/MF1441 [visit reddit] [comments ..read more