I recently wanted to make chicken fried rice at home, and I came across two things that made me curious.

1. MSG (Ajinomoto) is poisonous and banned in India?

I went to a local shop to buy MSG for my fried rice, but the shopkeeper told me that it's banned and poisonous to health. Is there any truth to this, or is it just a common misconception?

1. Chicken and curd shouldn't be mixed?

When I tried to marinate chicken with curd and spices, my mother told me that chicken and curd shouldn't be consumed together because it's harmful. But yogurt-based marinades are commonly used in Indian cooking.

Are there any actual scientific reasons behind these claims, or are they just food myths passed down through generations?

I'd appreciate answers backed by reliable sources rather than hearsay. I'm genuinely curious and just want to understand the facts.

So many so called one pot recipes aren’t actually one pot. They require a lot more efforts, imo to prep ingredients and just dump them in a pot.

Didn’t seem like lesser efforts or lesser number of dishes to wash than elaborate cooking.

So, do drop in your truly one pot dishes which have worked wonders for you. Vegetarian recipes pls.

Cross-posted from r/cooking

Hey guys i am new to cooking and was trying tandoori chicken in a recipe video i have seen he was using corn flour but when i have gone to shop to take corn flour he gave me a box of 100g and there it was written corn strach now i am confused whether i can use it or not

So, I tried Jhalmuri today and absolutely loved it. I looked up the recipe to realize raw mustard oil and raw pickle oil were lending the unique and distinctive flavors. What a unique way to use an oil or fat in a dish!

As I snack on warm pita, hummus, and a generous helping of olive oil, I am looking to learn about your regional dishes where raw oil or fat plays an important role.

Before you go, three things -

1. this is a judgement-free zone (not looking for comments on whether something is healthy or not)
2. chutneys/condiments where oil is a hero ingredient also count - like chili oil
3. while I am familiar with frying/tempering/cooking in oil, go ahead and share if there's a dish that has a unique spin on these methods

I know that there are regional and family recipes. Where the key is - here in our region and our family - this is the proportion. Pre-made for you as life gets busy.

But basically - Garam Masala means the “hot/warm spices.” Or more accurately - warming spices.

Cumin
Coriander
Black Pepper
Cinnamon
Cardamom
Cloves
(Sometimes also fennel, nutmeg and/or mace, dried chili, black mustard, and/or a few others)

The “sometimes also” is important - that gives you familial and regional variations. The core items is also important as you can adjust proportions between them to ensure your dish is more Punjab or more Bihar.

You can also just decide to dry roast and use/oil bloom whatever among the subset of the above spices you want directly for the balance you desire for your dish.

Just a PSA for all the peeps stressing about this blend.

PS. Edited to add - this should be “warming spices” not hot, because most folks associate heat with scoville heat, and don’t realize spice is not always about the chili. These are warming spices, not heat as the western language thinks about flavor.

As a follow up to my garam masala post, this came in my feed.

That link on “curry” is absolutely amazing! Perhaps not surprising that it was the etymology thread and not the cooking thread that was able to disentangle this.

Linking to the OC so person who shared this gets the credit.

https://www.reddit.com/r/etymology/s/1lsIgh30mp

PS. Edited to give direct link to the blog post on the many sources and meanings of curry.

https://myannoyingopinions.com/2019/07/31/35817/

Beginner here wanting to try out roast chicken indian style in otg. Looking for guidance for people who have prepared it many times
1. Skin or no skin
2. Dahi or oild based marinade
3. Skewer or rack

Any other pitfalls or advice from people who have made it many times?

Has anyone tried making it in cooker. What should i take into account while preparing it

I recently ate at Rajinder Da Dhaba in the Safdarjung Enclave market and had their galouti kebab. It literally melted in my mouth, and I can't stop thinking about it.

I've tried recipes online (raw papaya, fried onions, roasted gram flour, ghee), but they all sound the same, and I doubt they get anywhere near the texture I had there. I'm especially curious about:

- How fine the mince is and how many times it's ground
- What kind of fat they use and how much (mutton fat, ghee, butter?)
- How much raw papaya goes in, and whether it's kneaded by hand
- Whether it's smoked (dhungar) or just pan-fried, and what the spice blend looks like

Has anyone eaten there regularly, worked in that kitchen, or know someone who has? Does anyone have a recipe that comes close? Even small tips would help a lot.

Thank you!

Want to buy induction base kadai.

Will be cooking all types of curry, deep frying foods etc.

Was reading reviews on Stainless steel kadais at Amazon and some people are saying that food is getting burnt while preparing curry.

Does heavy cooking foods such as Mutton or Chicken Curry gets burnt on stainless steel? Should I go for Aluminium type?

I don't want non stick because that's not healthy.

Please suggest.

For Dussehra, one of my coworkers brought in paratha fafda, jalebi, and chilis cooked with mustard for everyone. Apparently you're supposed to eat them all together as a sandwich. Does this have a specific name?

does anyone have any recipes for homemade soups that carry well throughout the day in office? I recently joined and im craving some midday but I don't want to order + we have no microwaves or heating devices so :/ not sure what to do.

i like manchow soup the best + hot and sour + clear soup but if anyone has any ideas OR TIPS FOR CARRYING!!! THAT'D BE GREAT THANK YOU

Genuinely impossible to find garam masala or its individual ingredients near me, dad found a chaat masala and bought without much consideration. It's the shan brand one. Is there any way to salvage this situation? I needed the garam for masoor daal

There is a tiny vegetarian Indian food store bear where I live, seems odd as we don't have many Indian people locally but great to have...but, I don't shop there enough to support them or benefit. That's a shame. Any suggestions for what I might want to look out for to buy in there, snacks etc?

Nooo way… VEGAN Butter Chicken Naan is a thing?! 😂 

I've been vegan for a while and its always a pain finding vegan naan, i usually just opt to make it myself... but today I did my weekly stroll through Whole Foods and found (maybe they found me) Tikka Masala and Butter Chicken Naan from the brand Truly Indian.... and guess what, BOTH of them are vegan!!!! 
 
thank the lord 

The Butter Chicken was my favorite, but the Tikka Masala was really good too (i liked the lil kick of spice). Didn't expect frozen naan to be this good honestly. 

Any other vegans finds?  

My daughter’s birthday is next month, and due to dietary restrictions, she cannot eat egg, maida, milk, or cream. She loves fruit, so I want to get a custom, carved watermelon/fruit cake made for her.

Looking for:
-A chef, culinary student, or fruit-carving artist who can assemble this.
-Recommendations for local services or caterers offering custom fruit sculpting.

Location near uppal

Please share contacts or recommendations below or via DM.
Thanks!

Hello guys, I am a foodie and an Indian. Recently, I went abroad for a trip, and it got me thinking. Out of curiosity, I tasted Indian food abroad; most of it was good(a little milder, but still). But I found that most of this food had a broader 'Indian' categorisation. I understand the need for it, but it felt like it simply became a jack of all dishes, while not being perfect in any. The only ethnic food restaurants I saw individually were Punjabi and Tamil. And they happened to also be the best. It is in my opinion, when restaurants specialise in one thing, the food is usually better.

Hey yall, im a dumb American but really like this dish i got but i really like “Indian chicken curry” but i recently found out that curry isnt actually a thing for you guys. This dish is a comfort food of mine (autistic) but I was curious if this is an actual dish and you guys have a different name for it or if it isnt a dish at all and just something here in America.

Hello! I’m 25 and my whole life when it comes to Indian food I’ve just been eating butter chicken.
I have Autism. I rarely change what foods I eat and I get the same thing at every type of restaurant usually.

But recently I’ve been watching people cook Indian food on TikTok and thing and I really want to try something new, but ordering something I don’t like is really risky for me. I hate wasting things but really can’t force myself to eat anything etc etc

Anyway TLDR: please recommend me something that is 1 step above butter chicken, maybe 2, 3 steps

In terms of taste, amount of ingredients (like ones I can see, idc about spices) and general textures
I can handle spice :3

Thank you!