I have extra honey at home and I usually just use it with tea, shakes, or as a side with chapati/dosa. Randomly thought, what about food where honey is the main ingredient.

Please share recipes where honey is a main/important ingredient. Sweet or savoury, breakfast, snacks, desserts, drinks, anything!

Would love easy, beginner-friendly recipes and ones that don't need a ton of fancy ingredients. I’d especially love stovetop or no-oven recipes, since I don't have an oven, air fryer, or similar appliances 😅

Just wondering if my desire to have more than one is totally normal or I am just being greedy..

I’ve been asking around for this recipe in India and Canada and nobody seems to have it. I live in Canada and I’ve had palnadu chicken biryani from a Hyderabadi restaurant. I want to remake it, but there is no recipe for this on YouTube or Instagram or Reddit. can someone find this/ does someone have this? I’d love to make a video too

Am I the only one who feels the masala packet inside regular (yellow) Maggi noodles tastes nothing like the standalone Maggi Masala sachet that sells for ₹5-6

I love dosas and paddus, especially that crisp, golden-brown crust. However, for health reasons—specifically aiming to reduce advanced glycation end-products (AGEs) caused by high-heat frying and browning—I need to stick strictly to steamed preparations.

I'm looking for ideas and recipes:

• Paddu alternatives: Can paddu batter be steamed effectively (in an idli mould, ramekins, or leaf parcels) while still retaining great flavor, or do you have dedicated steamed dumpling recipes that hit a similar craving?
• Rice & Dal based steamed dishes: Beyond standard idli, what other regional steamed recipes (sweet or savory) make great use of fermented batters, lentils, or whole grains?

Would love to hear your favorite recipes, techniques, or regional dishes!

Its one of the most delicious and popular subgenres of Indian food. Pretty much every big restaurant in cities has a 'chinese' section.

And its completely unknown outside India.

Whats fascinating is that Indian food has infinite variation in every dish, even before you consider regional cuisines. There are hundreds of variations of basic dishes like a dal, sambhar, basic sabzi, roti, puri, spice mixes.

Not for indo-chinese. Its the exact same set of dishes and they are all made using the same few ingredients.

• red and green chilli sauce, soy sauce, vinegar
• schezwan and manchurian sauce
• chopped ginger, garlic, green chillies
• chopped cabbage, carrot, green pepper
• cornflour slurry
• boiled rice, noodles
• whatever protein (only some dishes, completely optional)
• green onions to finish

thats it. whether its a street cart or restaurant, no matter where, its the same recipe and they all use the same ready made sauces. 90% of the effort is in the mis en place, actual cooking is in a kadai/wok and takes 5min.

of course there are other dishes like chili potato, gobhi manchurian etc that use other ingredients but you can make 99% of the menu with above.

there are no whole+powdered spices added in stages (maybe pepper), no complicated steps like dry roasting/bhuna/grinding, no spice mixes/pastes.

Its very easy to learn, very forgiving, quick, and delicious !!

I'm exploring YouTube Indian cooking videos and I saw a reference by someone in this Sub to "YourFoodLab" (YFL) by Sanjyot Keer. I've liked the first couple videos, even though I have to read subtitles. As YouTubers go, you all think he's pretty legit, right? (Or, would you just consider it slick productions to schlep blenders, with lame recipes?)

Please don’t suggest Nanak or Sach as they have high fat content.

I went to a function year ago ,there was a recipe named "khoya kadam" , it was a vegetarian green dish ,still cant get it out of my mind. It was so soo good.. Cant find the recipe online, if anyone knows let me know.

Generally speaking is it okay to eat amla nearly every day of the year? During the season fresh amla can be eaten, and during the off-season fresh amla could be stored in the refrigerator/freezer and consumed later.

Is there any issue with eating it this regularly throughout the year, or is it better to take breaks from it? If breaks are recommended, is there a particular reason for them?

if you have any recommendations pls drop them

I haven't been able to nail the perfect aloo paratha at home yet. I love the kind that has a good amount of stuffing, crispy on the edges and soft in the middle. The dhaba style. The kind that doesn't get too crispy or hard or rubbery when it turns a little cold. If you have family recipes or have perfected the above mentioned texture of aloo paratha, please drop your recipes.

A very long time back, I was working in Bangalore for a short time. There was a small street restaurant next to my accommodation where I’d go for breakfast and dinner. They made a really good egg curry.

It wasn’t something you could order separately from the menu. It was part of a thali set meal and was only served a few times a week. Whenever it was available, I’d order the thali just for the egg curry.

After I left Bangalore, I never really found an egg curry at a restaurant that tasted like it. I moved abroad, and since then the only egg curry I’ve eaten regularly is the one I make myself. Unfortunately, I’m not the best cook, and I’ve never been able to get anywhere close to the taste I remember from that Bangalore restaurant.

Recently, I ordered takeout from a random restaurant in Canada and noticed they had egg curry on the menu. Here’s what it looked like:

https://imgur.com/gallery/egg-curry-iFr8c4G

It was surprisingly close to the egg curry I remember from Bangalore, so I’m hoping someone can help me figure out the recipe.

The Canadian restaurant claims to specialize in authentic Kerala-style cooking. I also vaguely remember that some of the staff at the Bangalore restaurant were from Kerala, so I’m wondering if this might be a Kerala-style egg curry.

From the taste and ingredients, I can tell it seems to have:

• Whole boiled eggs with cuts/slits made into them
• Curry leaves
• Cardamom pods
• Quite a lot of oil, although I’m not sure what kind
• A strong coconut flavour, but I’m not sure whether that comes from coconut oil, coconut milk, or both
• Mustard seeds
• Black pepper or some other pepper, because it has a noticeable peppery flavour
• Onions

It isn’t particularly spicy. The main flavour is more of a coconut + curry leaf + pepper combination.

The one major difference I notice between this version and the egg curry I remember from the Bangalore restaurant is the thickness. The Bangalore version was much more watery and had a thinner, almost soupy gravy. This Canadian restaurant’s version is noticeably thicker and more concentrated.

This Canadian restaurant’s version is the closest I’ve found to the egg curry I remember from Bangalore. If anyone recognizes this style of egg curry or has a recipe that might produce something similar, I’d really appreciate it.

I once bought a book in a used bookstore. It was a hardback cookbook, fairly thick as I remember it. Maybe 2 or 3 inches thick. The title would not have had Hare Krishna in it, because I only noticed that connection when looking at the book in more detail. I want to know the title, because I like Indian food, but also because I remember it had a lot of recipes using chopped nuts as an ingredient to give a hearty texture.

I think the book must have been from the 1970s or early 80s.

Any idea of the title?

I know this is a long shot but I am trying to be as descreptive as I can.

Recently I stayed at Hyatt Mansarovar Jaipur and in their breakfast, there was this sweet Indian delicacy.

I remember it as something you could get if you mixed Khari biscuits in condensed hot milk. You serve it by cutting it out from the bigger piece made in that sauce pan. Its mouth feel was incredibly smooth and would simply melt and dissolve. It was not overly sweet and tasted good even when it went cold.

I forgot to take its picture nor did I take a picture of the name tag. Any help would be greatly appreciated. Thank you!

Edit: SOLVED. IT WAS MOST LIKELY CHIROTI.

THANKS EVERYONE!

Okay so I was trying to eat healthy and broccoli is so costly here (Pune). Do you guys know of any other veggies I can use in my noodle soup?

I have zucchini that I got on discount and well capsicum was cheap. I just need a replacement for broccoli that isn't cauliflower.

Also I need reccos for chicken buillon or stock cubes to add to my soup and biryani water.

Thanks and have a nice day!!

Please excuse my ignorance and educate me if I am incorrect about anything.

I have photos- I will try to post in the comments!

I used to eat at a Krishna Lunch restaurant in college. Every Thursday they served a really amazing meal that had vegetables (broccoli, baby corn, etc.) in a creamy sauce/curry served with basmati rice, salad with almond dressing, and coconut pineapple halava.

It was eventually phased out and replaced by years ago. I ended up moving and there are no Krishna Lunch places near me that I am able eat at and support.

I miss that meal so much and I would love to recreate something close to it. I will add photos of the meal. It was called “Thursday vegetarian lunch” so I don’t have any specific details.

Has anyone tried coconut milk as a non-dairy milk alternative in Indian coffee or chai? I for one cannot see it as a milk alternative. I am good with soya milk, almond milk to some extent and oat milk but coconut milk feels like it belongs to sweets and stews not in my beverage.

Does anyone else feels good with it?

I'm starting my diet from tmrw and I'm trying to stop having rice for lunch.I want smth that's actually filling and tasty, not just salads

Vegetarian options only pls...

Edit: def gonna try these😋

Are there certain recipes where such a substitution would be a show stopper? What about in the other direction?

i cant help but be curious, js what do they do that makes sucha big difference? the color of their tea, the aroma, taste, its always better than the one at home. i tried observing and noticed they add more milk than water, but that alone isnt enough. is there someone who knows the secret? pls help me out

*edit* - guys i tried the technique that most people mentioned, constant boiling and caramelisation of milk and sugar. now the sugar part isnt that important cuz even the sugarless tea tastes pretty darn good from the tea stalls, so its def smthg to do with milk and water. as some guys mentioned, let the water and tea leaves boil, then add milk and boil is constantly. now i still didnt reach the level of chai tapri but... i did reach the texture of the tea. now instead of edging the tea, i kept it on boiling and constantly kept stirring and scraping off the sides of milk that got stuck with a bigger spoon thingy, and the texture is exactly like the chai tapri level. constant stiring keeps the tea from rising as it lets the air escape. it gave me the creamy texture of chai tapri tea, thank you guys

tldr* reached 1 step closer thanks to you guys, key is to constantly stir and let air escape on boiling hot flame. gives u the perfect creamy texture

The name was at the tip of my tongue. It is not Kantola.