| Name | Expertise | Status |
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Dina Street
Turkey
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| I am a long-time fan of Indian cooking. I specialize in curries and presentation. I can help beginners with knowledge of spices, methods and menu planning. | Available
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Swetha Ashok
U.S.
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| I can answer question relating to authentic south indian cuisine. I can provide help with party menu, table setting, tips on easy cooking. I can only help with vegetarian cooking. I cannot answer on questions to make jams and pickles. | Available
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Marc Gray
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| All questions, general or specific re: the cuisine of the Indian sub-continent | Available
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Jaya Shrivastava
Canada
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| I can answer questions related to North Indian Vegetarian cuisine. I can tell you about the medicinal value of spices and vegetables. I started cooking from the age of eight. Though I have a degree in biotechnology, cooking is my passion and I would love to answer your queries related to vegetarian cooking. | Available
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Sunil Tarneja
India
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| All queries related to planning of menu's , menu costings and the compilation of home parties menu's. | Available
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Sojourner
U.S.
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| Indian main dishes, vegetarian and non-vegetarian, especially S. Indian, and breads (puri, chappati, nan). I had roti on here before but I can only make plain roti on the stove top - not tandoori roti or any of the fancy roti. I'm not so knowledgeable about snacks, pickles, desserts/sweets, or chutney.
I can find recipes for just about anything, though. Since I know the ingredients and the different measuring styles, I can "translate" recipes into a format more easily understood by an American audience.
I can also help you find sources for ingredients, explain what the staples used in Indian cuisine are, and explain what the different spices used in North and South Indian cuisine are and where to find them affordably.
| Available
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2008-12-01 Clay ovens, oxygen content, and bituminous coals: There are two layers of Grills which seperate the food from the coal. The first one is like a criss cross mess and the second one is like a thin wire mesh. this does not allow the food to get in touch...
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2008-11-26 burfis and sweets: Indian Sweets has a large variety. The names mentioned by you are neither standard names nor they are addressed by these names so you would have to re check the sweets that you are looking at. Kalakand...
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2008-11-15 rasmalai: Hello Mala, Homo milk is homogenized whole milk only. You can use whole milk too if most of the cream has not been removed from it. I recommend using homo or 2 % milk for rasgullas because milk with...
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2008-10-16 Butter Chicken: I can give you the one *I* like best, but there's a lot of variation in butter chicken and what you like best may vary from what I like best. Here's the link to the recipe I use: http://allrecipes...
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2008-10-16 rasmalai: Hello Ashvini, For making rasmalai, I will first reinstate the recipe for rasgullas. All you have to do is make these rasgullas flat instead of round balls. RASGULLA: Ingredients: 1 liter milk...
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