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Indian Cooking

Anyone know and tips or tricks for Indian cooking? Naan, tandoori, chutney, and so on? We got what seems to be a pretty good cookbook recently, but suggestions are always helpful. What are the rules?

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Spices first

The only thing I know for sure is to cook your spices in oil first before anything. Medium heat, til they marry.


Different strokes

I was taught that you should 'toast' your spices in a dry pan over low heat.
The most important thing is to let them release their flavors -whether in oil or a dry pan. All this talk is making me want to make a nice curry!


cooking together

I don't have a place to host it at the moment, but in a few months I'd be happy to have you over for a cooking lesson. My partner's father is Indian and I've found the best way to learn to cook home-style Indian food is to be in the kitchen while he or other another family member is cooking.



That would be fun.

It's how I learned Japanese cooking, too. (I'll never forget being given the octopus to slice…)


I'm not sure if they classify

I'm not sure if they classify as 'rules' but the 2 best suggestions I received from a friend who runs a wonderful Indian restaurant in NYC is: buy the best quality spices you can and cook all your spices as part of using them in a recipe. The highest quality spices obviously speaks for itself; the cooking (over a low heat) allows the spices & herbs to release their fullest flavors and richness.Oh -and don't use a commercial curry powder - make your own!
Indian food is one of my favorite foods to both eat and cook -complex, spicy, rich flavors...delicious.


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