Indian Cuisine

bdavidson

We invited Indian friends of ours over for dinner last evening. Offered up that 8.5 pound Boston butt (which, incidentally, took 22 hours to reach 200 degrees, but was well worth the wait). The BGE is similar to the Indian tandoor, and my friend is head chef and owner of an Indian restaurant here in PA. He has offered to teach me to cook Indian cuisine. Watch out Eggtoberfest! This is gonna be fun!

Nature Boy

bdavidson,
Keep us posted. Sounds like you stand to learn a bunch.
I bet some really good nan bread can be made on a pizza stone.

bdavidson

Nature Boy,
There's nothing like it! We talked about that last night. That will be #1 on the agenda.

Gretl

bdavidson,
Oh, I envy you!! Please find the perfect recipe and method for Tandoori Chicken. And the nan....oh, boy. Sounds like you'll be doing some great stuff! Don't hold back, tell us everything, please![p]BTW, where's your friend's restaurant? [p]Cheers,
G.

RhumAndJerk

bdavidson,
A long time ago I posted recipes for both Naan and Tandoori Meats in the recipe section. I am curious as to how they would turn out for you. The biggest thing to remember with Indian cooking is to start with fresh whole spices and grind your own, as need them.[p]Happy Grilling,
RhumAndJerk[p]

Grillin' Bill

bdavidson,
Three weeks ago I did Tandori Chicken from The Barbecue Bible, by Steve Raichlen. It was fantastic give it a try. I followed the recipe exactly as written. I'm sure you can learn from your friends.[p]Grillin Bill

bdavidson

Gretl,
He worked in a restaurant in New York, but left there to open his own place here in Harrisburg. It's excellent.
brad

BluesnBBQ

I've done tandoori chicken with Patak's tandoori paste. It's not quite the same as making your own tandoori paste/seasoning, but it's prety tasty. My tandoori chicken wings are always a hit at parties.

Nature Boy

BluesnBBQ,
Have you posted that recipe for the wings??? Any chance you could if you haven't?? [p]I been thinking of throwing some of the some rogan josh seasoning I just got from Penzeys with yogurt and other goodies as a marinade.[p]Gettin hungry!
NB

BluesnBBQ

Nature Boy,[p]I usually just follow the directions on the jar: mix the paste with plain yogurt, marinade overnight and grill. It's very simple.

Nature Boy

BluesnBBQ,
I was be mis undah standin![p]You said "I've done tandoori chicken with Patak's tandoori paste. It's not quite the same as making your own tandoori paste/seasoning, but it's prety tasty."[p]I thought that you meant you use the prepared paste in a pinch, but mostly made your own seasoning! Where do you get the paste?? Indian market or grocery store??[p]Thanks
NB

BluesnBBQ

Nature Boy,[p]Nope, I've never made my own Tandoori paste. I should some time, and I assume it would be better than the stuff from a jar (mainly because it would be fresher).[p]You should be able to find it at Asian and Indian markets, and I've bought it at Giant.

JimW

Nature Boy,
The only place I've ever found it is at Indian groceries. Patak is a very good brand for just about anything they make, which is a lot of stuff. Their tandoori paste is very good, just like BluesnBBQ says.
JimW

Nature Boy

JimW,
Thanks. We have an Indian Market 2 miles from here.
I love going in those foreign markets and looking through the stuff they sell (and usually trying to figure out what the hell the stuff is and how to use it!)[p]Patak. I'll remember that.
NB

bdavidson

RhumAndJerk,
I actually printed out your recipe for tandoori chicken. I showed it to my friend last night and he nodded his approval, but then said, "I show you how to make chicken...." Not exactly sure if he wanted to show me the technique or a different recipe. We'll see. He's been in the business for 10-15 years here in PA, and before that was in NYC. Also worked in a French restaurant for 10 years. He must have quite a few tricks up his sleeve. I'm anxious to learn!

Unknown

Patak's Brinjal Pickle (sweet & spicy eggplant) is my favorite Indian condiment. I salivate just thinking about it. Ever try it?

Nature Boy

Hi George,
you said "I salivate just thinking about it."[p]Would that be Pavlov's Brinjal Pickle??? Hehe.
Sounds like something to try. I bet my wife would like it, as she is a pickled anything nut! I will look for it when I go to the maket for the tandoori stuff.[p]Cheers
NB

char buddy

bdavidson,[p]What restaurant does your friend own and operate? I like to check out good Indian restaurants in the Philly area.

Gretl

BluesnBBQ,
Giant markets here carry the Patek products. I haven't tried them but I will now.
Cheers,
Gretl

RhumAndJerk

bdavidson,
Please share what you learn. I am very interested.
R&J

bdavidson

RhumAndJerk,
Will do.

bdavidson

char buddy ,
It's called Passage to India in Harrisburg, PA. About 2 hours from Phili if you take the turnpike. If you'd like directions let me know.

RhumAndJerk

bdavidson,
Here is a quick and simple Onion Relish that I always make when I cook Indian. It has to be the simplest thing that I make.[p]Take a small onion, cut it in half and slice it fine. Put it in a serving bowl and sprinkle with a little Tandoori Marsala. Toss it a little to distribute the spices. Set aside until you are ready to eat. [p]I had one variation at an Indian restaurant a couple of weeks ago that added some fresh chopped cilantro. It was a nice addition.[p]One of the other Indian Condiments that I usually keep on hand is Garlic Pickle. These are hot little gems. In college, my wife’s roommate made a Lemon Pickle that was out of this world. She always told me that we did not have the right type of Lemons in America to make Lemon pickle right. It requires a very thin walled Lemon. I have never seen the lemons but the pickles were great.[p]Ok, I guess that I am just rambling.[p]If you would like to make ghee, I will email you the process. It is an essential Indian Cooking ingredient and it is simpler than you think.[p]Just having Fun,
RhumAndJerk

Fritz

bdavidson,[p]Like others have said, do share what your buddy teaches you......[p]Fritz

patrickmostrander

I did not like Indian food but as i tasted it in an Indian Restaurant at Orlando (Tabla Bar and Grill), It changed my mind. I enjoyed various Indian cuisines at here – Indo Chinese, South Indian, North Indian and even an Indo Italian dish.

Little Steven

The egg is a natural for Indian food

Aromatics and green chile in ghee

with spice and tomato ready to be cooked down

with clam broth and clamatto added. chunks of halibut and shrimp
first and sea bass (not chilean) added after a few minutes

Started the Aloo Gobi spices with ghee and chili garlic paste



cooked the cauliflower and chilis, added par cooked potato pieces
and added peas at the end
started the onion and spice for palak paneer


added the cilantro, ground spinach and fresh spinach

Started sauteeing the chicken pieces for butter chicken

added the sauce

cooked the naan

Everything served

Fish curry

Basmati

Butter Chicken

Aloo Gobi

Palak Paneer
 

 

Mighty_Quinn

This is by far the oldest thread I've seen bumped...

Chubbs

I was thinking the same thing, but I am glad it was. I like all kinds of cuisine and this has me pondering what Indian dish I want to try on the egg.

Little Steven

This is by far the oldest thread I've seen bumped...

Wow! Did not notice that

Mighty_Quinn

Up next weekend....tandoori chicken!

Mighty_Quinn

This is by far the oldest thread I've seen bumped...

Wow! Did not notice that

Who says the search function sucks? Patrickmostrander dug one out that was buried DEEP.