Indian Cuisine/Expert Profile


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Expertise

All questions, general or specific re: the cuisine of the Indian sub-continent

Experience in the area

I am an accomplished cook and Indian cooking is my speciality.

Education/Credentials

Masters of Science

Something controversial or provocative about this subject

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.

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UserDateKCPComments
James12/20/16101010 
vinod05/15/15101010Thanks
lin02/14/14101010Thank you! and especially for your prompt .....
gita10/18/13101010Perfect! Thank you very much!
N06/08/11101010 

Recent Answers from Marc Gray

2016-12-20 Indian:

   "Americanized" Indian Food has relatively little "merch" (ground hot red chilis);     and the seasonings are simplified by not using  Curry Leaves, Hing (asafetida), carom (Ajwain), mustard oil, etc

2016-12-19 Indian:

I like these two recipes the best:    www.tasty-indian-recipes.com/chicken-recipes/chicken-tawa-masala-recipe    http://www.food.com/recipe/tawa-chicken-320453    [I assume that you are looking

2015-05-09 boiled rice vs par boiled rice:

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

2013-10-18 what is this recipe?:

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

2011-09-26 smell of indian food:

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

 

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