Cooking Indian food lessons

Not exactly answering your question but I have learned from working in alot of foreign Indian homes over the years that the most important part of Indian food is making everything with your bare hands that haven't been washed in who knows how long. And cooked with herbs that was dried on the dash of a car in driveway. And the food is done when the whole house smells like a bad sewer leak. šŸ¤£ this is gonna be absolutely no help to anyone who actually does enjoy Indian food.
 
Do you have any neighbors that might be up for a culinary exchange? My Indian neighbors are awesome. He's into bourbon and she can cook some amazing food. My wife bakes for them and they bring us some good meals. A lot of it is the same as European food, just different seasonings.
 
HandyDave said:
Not exactly answering your question but I have learned from working in alot of foreign Indian homes over the years that the most important part of Indian food is making everything with your bare hands that haven't been washed in who knows how long. And cooked with herbs that was dried on the dash of a car in driveway. And the food is done when the whole house smells like a bad sewer leak. šŸ¤£ this is gonna be absolutely no help to anyone who actually does enjoy Indian food.
Click to expand...
You were right. Absolutely no help.
 
On this topic: A few years ago my wife wanted to elevate her baking game, especially cakes. So I cold-called a few local bakeries and found one baker who was willing to let her come shadow, ask questions. Basically a day of free lessons. Try that with a local Indian joint.

Related to topic: my former bro-in-law is Paki, he and my sister were married in the early 80s, I was about 12 or 13. He got me hooked on Paki and Indian food (very similar). I love that stuff.
 
So, here's the big cheat for a lot of basic Indian food:

Patak's spice blend jars. Not the sauces, just the ground spices in oil that look like runny guts.

I used to get them from Food Lion in the ethnic section, but I haven't been in FL for years so not sure if they're still there.

I used to compound my own blends, do all this work and pester my Indian friends for advice.... Most of them use the Patak's jars lol

51QORXpPRAL._AC_.jpg

But spice paste only, never the cook in sauces. Those are awful

As for rice get a cheap Aroma rice cooker from Walmart and use long grain Basmati in it. And remember Basmati is thirsty compared to American and Asian rice so it needs more water or it burns.

My basic tweak for Pataks is select the heat level needed (for me it's the hot as that's my mild, but for folks who've never had curry I start out with the mild). Chop up lots of onions, cook in butter until soft. Chop up chicken thighs, cook with the onions until the surface of the meat is all white. Add the spice paste and coat everything with it. Cook a bit longer as per the instructions, then add water as it says. This is where I add a can of drained green peas. Simmer until sauce thickens, stirring occasionally. Serve over rice. I also recommend diced potatoes in the winter for a hearty version.
 
Last edited:
Oh and a tip for all home cooked curry. It's always better the next day, if you can cook it the day ahead and refrigerate it overnight. Everything settles, intensifies and just improves.

For maximum Englishness, butter white loaf bread, add a layer of cold curry (no rice). Salt the curry liberally. Second buttered slice makes a sandwich. Pure heaven, but you have to butter it. I know you lot don't butter your sandwiches, but it is vital.
 
Last edited:
NCLivingBrit said:
Oh and a tip for all home cooked curry. It's always better the next day, if you can cook it the day ahead and refrigerate it overnight. Everything settles, intensifies and just improves.
Click to expand...
I can't agree more.
Is it true that the marinade of the protein (if you have a protein at all) is super important?
Last attempt I made I just salted my chicken and threw it in there and it was okay at best, but I'm also not a pro at making the curry itself.
 
Desron23 said:
I can't agree more.
Is it true that the marinade of the protein (if you have a protein at all) is super important?
Last attempt I made I just salted my chicken and threw it in there and it was okay at best, but I'm also not a pro at making the curry itself.
Click to expand...
Yeah a lot of the spices will act on the meat and tenderize it. But honestly I haven't cooked it without Patak's in years lol
 
@NCLivingBrit I'm well aware of Park's sauces. I was just shopping at the Around the World Market on Hwy 54 and they have a Hugh selection. I was buying spices to make my own. By the way I really miss the numerous neighborhood curry shops in England. Great fast food
 
Desron23 said:
I can't agree more.
Is it true that the marinade of the protein (if you have a protein at all) is super important?
Last attempt I made I just salted my chicken and threw it in there and it was okay at best, but I'm also not a pro at making the curry itself.
Click to expand...

I think the marinade is very important for the protein, especially with the Indian stuff because of what esteemed colleague @NCLivingBrit said about tenderizing it. A lot of the proteins they use in India are non-traditional, so some of the meat can be tough and sinewy.
 
NCLivingBrit said:
So, here's the big cheat for a lot of basic Indian food:

Patak's spice blend jars. Not the sauces, just the ground spices in oil that look like runny guts.

I used to get them from Food Lion in the ethnic section, but I haven't been in FL for years so not sure if they're still there.

I used to compound my own blends, do all this work and pester my Indian friends for advice.... Most of them use the Patak's jars lol
Click to expand...
These are pretty good too: https://foodlion.com/product/kitchens-of-india-paste-for-tikka-masala-gluten-free-3.5-oz-box/310769
 
We are fortunate here in the triangle to have an abundance of Indian/Pakistani, Middle Eastern and East Asian markets. Also North African, Hispanic, Caribbean and European. It is a wonderland for those of us who cook and enjoy learning about cultures through food.

I buy whole spices, the toast and grind them to make my own masalas.
 
Miss Lily said:
We are fortunate here in the triangle to have an abundance of Indian/Pakistani, Middle Eastern and East Asian markets. Also North African, Hispanic, Caribbean and European. It is a wonderland for those of us who cook and enjoy learning about cultures through food.

I buy whole spices, the toast and grind them to make my own masalas.
Click to expand...

I will try anything once, twice if you are cooking or buying, and three times if booze is involved. I love trying other food.

When my sister and her Paki husband lived in Houston, there was an Indian/Paki neighborhood (interesting because historically they do not get along), that had some of the best food I have ever had.
 
You must log in or register to reply here.
Back
Top Bottom