Indian food

Ghee: A Little Butter For A Lot of Butter Flavor

Clarified butter adds a flavor punch to bland lunch
May 23, 2013 11:31 am

I found a trick to amplifying what I believe to be the point of using butter over oil — flavor — while cutting the amount used in half. I've been buttering things, man. Lots of things.

What Is Ghee?

Some butter terminology is worth the clarification
Mar 25, 2013 1:31 pm

Awh, ghee. Actually it's pronounced with a hard "g." Ghee is the Indian name for clarified butter, or butter which has had the milk solids removed. How do you make it and why use it instead of butter? All will be answered after the jump.

Emergency Flu Recovery Lunch: Rice And Dal

When nothing else will save you from flu symptoms
Mar 19, 2013 11:31 am

This meal will stay down more or less no matter what's wrong with you. It's vegetarian, vegan, gluten-free, dairy-free, pretty much totally hypoallergenic and made of stuff your body wants to hang onto — easily digestible protein in the form of skinless lentils made even more easy to digest by boiling it into oblivion, and nice soft rice. Got the flu? Eat up, you'll need your strength.

Two Brand-New Uses For Idli Batter (Also, What An Idli Is)

South Indian idlis are a dosa's best friend
Jan 30, 2013 12:31 pm

Idlis, steamed fermented rice and lentil dumplings, are a staple of South Indian cuisine. When your culture has been strictly vegetarian for about five thousand or so years, you're going to find some innovative ways to deal with the rice and lentil aspect of your diet, a.k.a most of it. I found two new ways to enjoy them. Also if the Hindu god of fixin' that which ain't broke comes looking for me, I'm not here.

Why Do Indian People Eat So Much Yogurt?

Lots of reasons! Let this brown one enlighten.
Jan 23, 2013 12:31 pm

I was contentedly eating a dosa in Curry Hill the other day when I overheard two people analyzing the contents of their thalis. "Why do Indians eat so much yogurt?" The wrinkly old white lady asked. At this point I whipped out the handy laser pointer, projector and pull-down screen I keep in my purse and proceeded to give this presentation. 

3 Global Ways To Mix Up Your Lunch, Literally

Delicious dishes that need human interaction
Dec 26, 2012 12:31 pm

The first test a sushi spot must pass to win my heart is chirashi don. If the fish is fresh and the presentation is pleasant, we're good to go. If not...well, just don't order any spicy tuna rolls. Turns out I've been doing chirashi wrong, as a Japanophile friend recently taught me by calling me out at a restaurant. All food writers love that; more people should do that to us. Here are more ways to mix it up, via Asia and the Subcontinent.

Chaat Masala: Not Just For Chaat

Indian snack spice goes on the darndest things
Dec 18, 2012 12:37 pm

Aside from the unique and illogical street foods of my country, chaat masala is kind of a miraculous substance. Translated as "snack spice," that is precisely what it is. The combination of dried pulverized sour mango, ground coriander and cumin, chili powder goes on everything. Details after the jump. 

Condiment Alert: Here's Why India Has The Best Ketchup

First off, just look at the guy in this photo
Dec 17, 2012 12:31 pm

I remember dipping fries into ketchup in India as a kid and thinking "what the hell is this stuff?" It was definitely ketchup — thick, sweet and dark — but it was sharper and more spiced than its glossy, pale red American counterpart. Comprehending as an American child that another country's ketchup could possibly be better on more things really did a number on my juvenile patriotism. And it really didn't help the early onset urge to photograph and document what I ate.

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