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Questions tagged [indian-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan, chaats, chutneys and desserts. Questions about ingredients common to Indian-style cooking, but which aren't about a specific Indian dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from India - such as curries, naan or butter chicken. Questions about ingredients common to Indian-style cooking, but which aren't about a specific Indian dish, should not use this tag.

283 questions
38
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10 answers

How do I add a strong "onion flavor" to the biryani (in restaurant style)?

I've had chicken biryani in restaurants and their biryanis taste extremely different from what we prepare at home. I'm not sure how to describe it except that it's an "onion flavor". We've got loads of biryani recipes and they're all more or less…
Mugen
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37
votes
7 answers

What was Indian food like before the arrival of the chili pepper from the Americas?

One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and South American homeland after the Spanish conquests of the 1500s. What was Indian food like…
immutabl
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31
votes
21 answers

Secret to takeaway curry

It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway. I'm getting close with the consistency, but can't get the taste right. I won't list the various and numerous things that I've…
Paul Michaels
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30
votes
16 answers

How do I make paneer firm and chewy like in the restaurant?

Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the most. When I eat out at an Indian restaurant, their…
neuviemeporte
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27
votes
11 answers

How do I make soft chapattis?

I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat flour, pinch of salt. The dough rolls out fine,…
Sushma
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26
votes
12 answers

What can I cook for Indian guests without trying to mimic Indian cuisine?

I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them. Last time I had an Indian friend, I tried to cook…
Philippe
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24
votes
5 answers

What is meant by "cook until the oil separates" in Indian curry recipes?

A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture "until the oil separates". Despite having tried cooking such recipes a number of times already, I still haven't really figured out what is meant by…
Rinzwind
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22
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5 answers

Why does my curry taste flat

I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing something, I don't really know the words to describe…
ShadySpiritomb
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22
votes
10 answers

What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)

I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, but there’s enough of this in there that…
PLL
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19
votes
9 answers

Curries from Scratch, a beginners guide

I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so: What spices to buy? What equipment? Any good books? Any good web sites? Any other resources?
Mild Fuzz
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18
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9 answers

What type of yoghurt should I use for making curry?

I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me in that I live in a country where I don't speak the native language, and their concept of…
victoriah
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18
votes
12 answers

Which spice gives brown colour to Indian curry?

Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them. I have a nice collection of spices that I cook with, but my curries seem to always look and taste quite similar. Most of these are a yellowy…
going
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17
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9 answers

Naan without tandoor?

I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips and do you manage to make it just as good as the…
grm
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17
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4 answers

How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you need? Can you use pasteurized & homogenized vitamin…
hobodave
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17
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6 answers

What is a Chutney?

Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food cooking shows. I'm curious as to what are the…
chrisjlee
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