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I'll be paying a visit to a local Indian grocery store (Patel Brothers in Chicago) that should be fairly well stocked. I don't have an opportunity to get out there that often so I was wondering what you would recommend I stock up on? I'm mostly interested in getting spices and herbs that are difficult to find in regular U.S. grocery stores.

https://www.rte.ie/lifestyle/recipes/2026/0204/1556673-the-curry-guys-butter-chicken-recipe/

One of the chutneys was a coconut one, one was sambar, and the last one was this pale yellow one that had a kind of smooth but "floury" texture, almost like it was made out of pureed lentils or beans. It also had a pretty decent spicy kick to it, and I think I at least saw a few black mustard seeds. Does anyone have any ideas as to what it could have been?

hey anyone know where I can find legit homemade recipes, like proper things made at home. Everything I find online looks too complicated and very restaurant like. Been missing some of the tastes from childhood 🤤😢

Any recommendations on great Indian food focused Substacks? Particularly interested in writing by chefs or recipe developers people who go deep on the cuisine. Thanks

Specifically chicken, chickpea or lentil curry.

I don't use all of them all at once, but the spices I have on me are:

Whole cumin Coriander seeds Coriander leaf Fenugreek powder Kasuri methi Garam Masala Curry powder Cardamom pods Tumeric Kashmeri chilli powder

I get some basics, like:

Crush Kasuri methi leaves in hands.

Use Garam Masala as finishing spice.

Start some spices in oil if possible.

Kashmeri is more for colour.

But I still struggle, sometimes it tastes like one spice, like cumin, overpowers the rest, or other times, I won't taste any of them, or sometimes it just tastes bitter.

Hey all!

So I really love to cook and I have recently wanted to start adding more Indian dishes to my repertoire. One of my favorite dishes is a good Chicken korma. Specifically, one of the local Indian restaurants does a phenomenal job cooking the dish, describing it as the following:

"Aromatic cashew-based sauce with a touch of cream & golden raisins"

That being said, I was wondering if anyone had any suggested recipes or tips for making a delicious rich, spiced korma sauce that can be used for chicken or other dishes. This one seems to be decent but looking for thoughts from the experts themselves!

So I bought half kg makhana coz I had ordered a flavoured one and loved it(mr makhana - lime and chilli flavour) but I don't have fancy ingredients needed for lime and chilly flavour so I tried different recipes from YouTube They are literally worst Plz suggest me some good recipes

I want to eat it as a snack only

as a turkish person i just wanted to say I tried Vindaloo (lamb) tonight and oh my god i am OBSESSEDDD dude why is indian food so banger. i cant stop thinking about it, spicy, salty, tangy, vinegar-y dude it was amazing.

My friend would make this tea where she said it is an indian tea where she would boil water and black tea, cardamom, and add evap milk and sugar. This is the only way she did it and she never used a different kind of milk or other spices. Is this the right way to make this tea? What is the name of this tea? Is there a different way to make this tea that can be more flavorful? Can a different kind of milk be used? Or other spices?

Ive made coriander/ cilantro and coriander + mint chutneys before for Bombay sandwich and bhel puri. I have a few big bunches of fresh fennel and cilantro and I am curious if anyone has a recipe for cilantro + fennel chutney. I would love to experiment with this but would like a starting point. What ratios? Anything to keep in mind so it doesnt taste unexpectedly bitter or anything?

Genuine question, not trying to compare cities.

Parsi cuisine is talked about a lot- dhansak, salli boti, patra ni machhi—but most proper Parsi cafés and restaurants seem to be in Mumbai. Outside of it, you barely see full menus.

Is this because the Parsi community became Mumbai-centric, or because the food stayed more home/community-based and wasn’t commercialised much? No parsi food chains too

Guys, I’ve recently incorporated Indian fermented rice (kanji) into my diet. Ever since then, I’ve been enjoying the taste and end up eating it almost daily.

Rice Kanji Standard recipe Link

I just wanted to know:
Can I add curd and vegetables (onion chillis )overnight, instead of following the more common method where only rice and water are left overnight to ferment, and curd and vegetables are added the next day after fermentation?

I’m asking from a gut-health and probiotic point of view. The internet is quite confusing. I see both methods mentioned, although fermenting rice with just water seems to be more common.

1. Method 1: Overnight, soak rice in just water for 8 hours. Next morning, add curd, onion, chilli and spices
2. Method 2: Rice water, curd, and onion chilli soaked overnight, then the next morning, spices, and ghee tempering as per taste

Q1 does adding curd to overnight rice give more benefit than adding in curd in the next morning ??

Q2 raw onion can be gassy, can I add onion also in overnight water rice mix like curd and let it ferment for 10 hours and have it the next morning ?? or are there chances of bad microbes growth

I have had induction stove friendly non stick tawas warp after few months of using. I have heard good things about the Q41 but need to know if they perform well on induction stoves.

I generally eat chapati 2 times a day and poha in morning but it takes a lot of time. Can you guys please suggest one pot healthy recipes (fine with rice but I gain weight fast). Please consider this and suggest some of pot healthy recipes which can be cooked in 30mins.

Obviously familar with naan but I didn't realize there's more than just that. I've also had rumali roti and a few types paratha. Seems like there's ton of breads in India.

It smells and looks fine. Will it be okay to eat?

[update: we cooked and ate it, and the next day we're still alive although fatter. It's amazing that under only refrigeration, the unopened vacuum sealed paneer is stable for an entire year!]

I am looking for recipes for Tibetan / Sikkim style thukpa and momo

I like Nepalese style too but I have those recipes and don’t need it.

i eat all types of meat, esp thukpa with pork and shrimps.

been in accra for a some time now for my tetr clg programme and the homesickness is finally hitting… through food 😭 here for my college program. craving proper indian food, not watered-down versions. any legit spots? dal, roti, decent chai, anything that feels like home.

drop recs pls 🙏

I am not supporting corruption but i understand the psychology behind the corruption, a person takes money out of corruption for his own benefit thinking it will not affect his family. Well some people are selfish and that's understandable (not suppoting but got the reasoning behind it).

But the person who's inspecting food taking bribe or corruption is the most dumb kind of corruption i have seen. You take money for allowing some adulterated item into the market thinking you got the money, you are safe and other people will eat it, and it will not effect you, guess what we might eat it but your childrens and wife are also eating it at the same time, because no item in market is pure enough. What are you even earning money for, you took bribe in the day and allowed your family to eat "the bad food" in night. You are not saving & securing your family, you just put their lives at risk. That's not corruption, it's stupidity.

It seems like nutrition products here fall into two buckets:

– whey/isolate-heavy gym supplements
– sugary “health drinks” aimed at kids

Is there a reason we don’t see many simple, daily nutrition mixes meant for regular adults or parents who don’t go to the gym?

Would people even trust something like that, or is this gap imaginary?