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#indianfood

4 posts4 participants0 posts today
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Ganga

To the rest of India Dhana Jiru is just cumin and coriander seeds ground together. But to the Parsi community it is a very different beast.

"“Many people think that the dhana jiru is just dhaniya and jeera powder, but the Parsi dhana jiru is made up of around 15-20 different spices, including elaichi, star anise, tezpatta, chillies, pepper balls, cloves…you name it, it’s got it. Dhansak and dhana jiru are a little similar, the former has maybe 3 to 4 less ingredients. The Parsi sambar mix has a mix of spices such as mustard and methi, and they’re mixed in mustard oil, so it’s a slightly wettish-powder. Another one is the curry masala, which has around 4 to 5 ingredients, including white sesame seeds, jeera, and khus khus,” says Shelley."

#MyBombayKitchen uses 17 different spices for dhana jiru. I came here to say that, but found this article (that I quoted) which expresses it better.

parsikhabar.net/food/delhi-wom

Toasted spices waiting to be ground into Dhana Jiru
#food#ParsiFood#IndianFood
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Praveen Yadav

Jalebi is my first love of childhood.

#jalebi #foodie #food #indianfood #foodporn #foodphotography #gulabjamun #indiansweets There is one such thing in food which is an Indian sweet dish. Its name is "Jalebi". Its taste is so tasty that whenever I eat it, I am taken back to my childhood.At that time in childhood, we had neither heard nor seen things like pizza, momoz.But all of us brothers used to sit together and enjoy "Jalebi".

itsmostamazingindia.wordpress.

Vibrant Vitality · Jalebi is my first love of childhood.#jalebi #foodie #food #indianfood #foodporn #foodphotography #gulabjamun #indiansweets There is one such thing in food which is an Indian sweet dish. Its name is “Jalebi”. Its taste is …
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Ganga

A couple of newish cookbooks (2024)

Pushpesh Pant is the author of India Cookbook, a HUGE book, without illustration, of 1,068 recipes.

His latest book looks interesting. Delhi is a melting pot of local cuisines and those of immigrants from other parts of India. It's street food is out of this world.

From The King's Table to Street Food: A Food History of Delhi

"Pushpesh Pant weaves a magical mosaic in his inimitable style about his personal, and Delhi's, food journey, spiced with anecdotes and tales. A mustread book."

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And also this one looks very interesting...

Dalit Kitchens of Marathwada, by Shahu Patole (translated)

"This book presents the poor man's patchwork plate, one devoid of oil, ghee and milk, and comprising foods not known to savarna dictionaries"

The cover, of From the King's Table with drawings of Delhi iconic scenes.
The cover of Dalit Kitchens, with drawings of everyday kitchen life in this community.
#Cookbooks#CookbookBrowsing#Food
Continued thread
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Ganga

#NilouferKing also has a good explanation of Indian chutneys and pickles as they can be a little interchangeable in many cases. It can be confusing if just starting to learn about #IndianFood. Pickles are preserved in oil; chutneys in acid. Both can be quickly made or labour-intensive, and both can last anywhere from a few days, like a quick pickle, or for many years, like her Eggplant, Turmeric and Ginger pickle.

#food#ParsiFood#MyBombayKitchen
Continued thread
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Ganga

It is interesting that #NilouferKing puts kachumbers in the pickles and chutneys chapter. I don't think I have ever seen that before. I have always thought of them as salads, or even salsa type salads. But if you think of them as side dishes used to spark up a meal, they could well be in the chutney basket.

It is like raita. How do you classify raita? I have seen numerous classifications, including salads and chutneys.

#IndianFood#ParsiFood#MyBombayKitchen
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Ganga

I first was in Goa nearly 25 years ago. Vindaloo was not well known outside of India, perhaps not much outside of Goa. When I first heard of it in those early trips to Goa, and found recipes in the cookbooks I bought there, it was an extremely hot dish, cooked with vinegar as the only liquid, so it was almost like a meat pickle.

These days it is no longer a hot dish in some parts of the western world, and I did a quick search on EYB for vindaloo recipes without vinegar - and half of them have NO vinegar. I guess a lot of the others have cut down on vinegar.

When is a dish no longer a dish? 😄 🤔 When did vindaloo become just another curry to people not in the know?

#IndianFood#GoanFood#Food
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Sylke’s home cooking
Here we have an Indian Bhindi Masala with rice and a few extras. I guess most people in the non-Indian English speaking world would call this an okra curry. Whatever you would like to call it, it was very tasty!
Recipe used: https://www.indianhealthyrecipes.com/bhindi-masala-recipe/

#Mastonom #HomeCooking #Cooking #MainMeal #MyDinner #IndianFood #FusionKitchen #Food #VegetarianFood #VeganFood #30PlantsAWeek #SylkewebFood #SylkewebFood202505 #Sylkeweb202505
@foodiverse@a.gup.pe
A close-up of my plate with the food as described in the post.
#flexitarian
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