Indian food

Science Has Maybe Proven Why Indian Food Tastes So Good. Plus, 10 Great Recipes.

Behold: the wonders of taste buds and food science
Mar 6, 2015 11:00 am

According to The Washington Post, theres a scientific reason behind Indian foods spicy, inimitable deliciousness. Do we understand it? Absolutely not, but we will continue chowing down on dosas and curry for as long as we have stomachs. On that note, if you havent tried Indian-style Chinese food, which takes this science one step further, you haven't lived. Grab some yogurt and test out these theories on your very own taste buds with 10 of our favorite Indian recipes. 

New York City's Newest Pop-Up Is Part Paratha, Part Awesomeness

Goa Taco is not quite Indian. Nor quite a taco.
Jan 29, 2015 12:00 pm

It’s not exactly a taco. And it’s not directly connected to Goa. But the food at minuscule pop-up Goa Taco is certainly making a name for itself on New York City’s Lower East Side. So what is the food here and from where does it originate? We stopped in for a taste of South African chef Duvaldi Marneweck's globally-influenced paratha tacos.

Why You Should Be Cooking With Red Lentils

The sweet, nutty variety ideal for healthy eating
Jan 26, 2015 12:00 pm

Of all the colors of lentils — orange, green, yellow, black and brown — the red lentil proves sweeter and nuttier than its brethren. That's saying a lot, given that there are hundreds of lentil, or pulse, varieties. But where are they from, when are they in season, what do you look for, how do you store them and how do you prepare them?

The Quintessential Indian Omelet Recipe

By the way, the Asia Society's café is doing brunch
Dec 13, 2014 11:00 am
indian omelet recipe
Photo: Jess Kapadia

We popped into the Asia Society for an exhibit one evening to discover their in-house restaurant, the Garden Court Café, serves excellent food! Art and fine cuisine, all in one huge, beautiful place you've probably never visited. This Indian omelet recipe was originally conceptualized by Chef Calvin Ng's sous-chef, Litesh, who grew up eating this classic breakfast/snack in India.

What Exactly Is Caraway, And Why Is It Such A Cool Secret Ingredient?

Found in braised lamb shanks, cookies, ice cream
Nov 5, 2014 12:00 pm

Just one bite of a Reuben will immediately reveal whether or not you’re a fan of caraway, the anise, pepper, citrus packed — and often polarizing — seed that’s been added to rye bread historically for its digestion benefits. And just as the Romans fostered the ingredient’s growth by spreading its seeds throughout Europe more than 5,000 years ago, chefs and bartenders today are hard at work ensuring this spice rack underdog gets its due, extending its recognition beyond the traditional Indian, Eastern European and North African dishes for which it’s become best known. Let us take a close look.

Nira Kehar's Cuisine Channels Art, Hold The Boundaries Please

Montreal-born Delhi chef on (lamb) brains, beauty
Oct 30, 2014 10:00 am

Nira Kehar, the Montreal-born chef/owner of award-winning New Delhi restaurant Chez Nini, is one of a kind. Seriously, there are no other young female Indian-Canadian classically trained chefs launching their own genre-defying, Montreal-inspired (read: largely meat-based) culinary experiences in Delhi right now. We sat down to talk about her "artistic narrative" book, Delhi's stret kids and what the monsoon tastes like. Don't worry, it's actually delicious. 

Epic Mealtime Makes Tandoori Fried Chicken, Praises Jeffrey Tambor

Saffron bacon, butter nuggets, Big Mac samosas
Oct 15, 2014 4:00 pm
epic mealtime fast food indian

Lamenting the lack of Indian fast food in the United States and baffled that over a billion Indian people couldn't think this up themselves, the kings of calories' latest challenge is converting everyday dollar menu items into spicier and more flavorful dollar menu items. Ready for the latest Epic Mealtime?

No Butter? No Cream? No Fooling? Floyd Cardoz Is Sticking To His Healthy Story.

Indian-American chef wasn't always so anti-dairy
Oct 15, 2014 10:00 am

How can an Indian-American chef, raised in Bombay, eschew such a crucial element? Butter specifically the clarified kind, or ghee, as it's called is an important building block in many Indian dishes. But, not for White Street's Floyd Cardoz. He calls it wholly unnecessary. "I use spices and I use acids to make food interesting."

ADVERTISEMENT

Follow Food Republic

ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.