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dino. posted:Calcium chloride. If you find a brand that doesn't have it, you'll be fine. I also find with Indian it’s worth spending bit more for good canned tomatoes - DOP Italian tomatoes for instance taste better to me than regular supermarket canned, and don’t have Calcium Chloride to boot.
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Nov 12, 2017 01:04
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feedmegin posted:If you're looking for naan like you'd get in a restaurant, I'm afraid the first step is going to be 'make yourself a tandoor'. Making it at home just won't be the same (still good though!). What don't you like about the recipes you've tried? This is true but I find a really hot cast iron pan can make serviceable naan. Chapati is delicious and if you want to stray roti canai is the croissant of rotis.
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Mar 12, 2018 21:01
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Bollock Monkey posted:Here in the UK at least I'd say vindaloo and phaal are pretty well guaranteed to be uncomfortably hot for most people. They seem to be made for people to order when they want to prove how hard they are. Yeah that’s a UK thing though, vindaloo elsewhere can be really hot but doesn’t have to be, it’s the vinegar that gives it a signature taste. That said I had some hot as gently caress vindaloos in Britain.
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Feb 5, 2019 08:28
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empty sea posted:I've been eating Indian recently and as I've branched out from tikka marsala and korma, I've found out that lamb achari is loving amazing. I live near a international market where I can easily get lamb or goat, but would I just have to look for pickling spices? There's obviously a ton of stuff there but I don't know what to get to make a fantastic spicy, sour achari. Was it chunky? Or smooth? If the former there’s a bunch of styles of pickled onions that might fit the bill.
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Apr 1, 2019 15:50
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