All questions, general or specific re: the cuisine of the Indian sub-continent
I am an accomplished cook and Indian cooking is my speciality.
Masters of Science
Due to the near-infinite galaxy of Indian spices, boring repetitious dining is never a problem. This is especially crucial when one needs to follow a diet to lose weight. This is how I became fascinated with this particular cuisine.
|lin||02/14/14||10||10||10||Thank you! and especially for your prompt .....|
|gita||10/18/13||10||10||10||Perfect! Thank you very much!|
|Stephen||05/13/11||10||10||10||Thanks, quick and satisified with your answers .....|
Par-Boiled Rice is sometimes called Converted Rice in the West. It is popular in the SOUTHERN part of India and in the U.S.A. I cannot account for what is called what and by whom, but Asians
This is precisely how "brown stewed chicken" and "Ox Tail Stew" is served in Jamaica and on most Caribbean Islands. The beginning of the recipe always starts out with caramelized sugar - resulting in
Northern Indian dishes tend to use much more TURMERIC, which acts as a yellow dye. Incidentally, TURMERIC appears, according to recent research, to offer us protection against developing Alzheimers
The scents of Indian cooking are a product of the spices employed. Those who were not introduced to those fragrant aromas early in life may not enjoy the experience, to understate the case. All
Beans never taste "bitter" or "very strong" Fruits and vegetables can be "bitter". Beans cannot taste "bitter" or "very strong" You said " Someone told me that soya beans …" This is insufficient