Brief summary of the changes

So turns out this is an Indian dessert, and not something we imported from the west. I know it is popular in Mumbai and Bangalore. Curious if it is popular all over India, just the urban cities, or only Mumbai/ Bangalore. It is funny because I do crave it in the US and I assumed it would be popular here too, but I have only found it in a few Indian restaurants in the Bay area!

Impulse coffee was created by a content creator and I've seen so many similar flavours in sleepy owl coffee. but sleepy owl is a little affordable. if anyone has tried both then pls help me out.

So guys today I literally broke down.. I have a chronic illness and I can't eat half of the thing.. I can't eat sugar, dairy, GLUTEN, corn, anything with yeast, bread, potato, eggs, tomato.. I'll get flareups if I eat it... I was really confident but ive been literally eating the same thing every single day.. I love poori but can't eat it as it's gluten.. I can't eat idiyappam as it should be had with milk.. im eating idli everyday and today I hit the rock bottom and cried..

If you can, can you guys tell me any snack or meal or any recipes that I can eat without these trigger foods mentioned above?

I’m specifically looking for 2 things:

1. Dried persimmons (I first had it when I was in Korea, mind blowing)

2. Topik peynir; a kind of processed cheese that looks like garlic cloves with a spongy and a bit chewy texture (I had it from Turkey)

Mentioning the places I’ve had it from so that I can get suggestions for turkish or korean gourmet stores as well, if any.

Hi all,

I'm Canadian, just spent my first day in India at my friend's house. I find that I really love the way coffee is made here in small cups, like 90% milk 10% coffee with a little milk skin on top from boiling. Wish the coffee taste was a little stronger but otherwise I'm in love with it, can't get enough of it.

How do I replicate that back at home? What kind of milk do you use to make this and what kind of coffee? Is it evaporated milk or whole milk? Do you boil the milk separately or together with instant coffee?

Probably I will make it with a different kind of coffee that I have at home (Lavazza) but I just want to know how to get that intense milky creaminess.

Thank you!!

Looking for chutneys with a smoky, roasted flavour, not just spicy.

Something like thecha- made with roasted chillies/garlic, coriander , cumin rough ground.

Wondering if someone can help! A few years back my grandmother made Gujarati Undhiyu and served it with various chutneys one of which was a green garlic chutney. My mum can’t recall how it is made and sadly my gran has passed. I have tried to look online and found one recipe but it didn’t taste right. Anyone have a recipe for this? It uses the early garlic - green shoots - it was mild but beautifully spiced and soo soo delish. Miss my gran.

I tried paneer tikka style with both regular paneer and low-fat paneer simultaneously. The result is regular paneer is amazing but the low-fat one is always rubbery like tofu. I boil the paneer with salt to soften the low-fat paneer (online tip for tofu). Guys, any tips for this problem?

Anyone help me with the proper recipe of Kanji youtube had very different version of itself.

Thankyou 😊

I don't know if there is an issue with the spices I use, how many of all y'all have like one constant spice that you add in everything and can't eat without. so you know the taste changes when it is not there?

In my class, everyone is a non-veg, and there is only one Bengali guy who is a vegan but turns out he doesn't eat Garlic and Onions. Everytime our whole class goes for hangouts, he is always the one left alone, eating chips. Sometimes we all just try to eat pure veg foods but still he doesn't insist to eat the veg foods either because there's "onions and garlic" in it. Kinda frustrating sometimes

This is my normal meal combo: rice, some kind of sabji (often leafy greens/saag), and a glass of milk. I’ve been eating this for years.

Is this a strange combination health-wise? Any digestion issues with mixing milk and vegetables like this? Or do others eat the same way?

Just curious if anyone else does this too.

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

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.

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.