We have just updated our Indian Restaurants and Indian Grocery Stores database in North Carolina. We have added more grocery stores and restaurants in cities like Raleigh, Morrisville, Cary, Durham and Charlotte. We have about 63 Grocery Stores and 92 Indian Restaurants in North Carolina .
The Indian Food & Grocery section of the website has a list of such stores. If you think one of the stores has incorrect data or if you have a new store you would like listed, please do contact us. We would greatly appreciate it, if you would provide a review of these stores.
First, a very big Thank You to everyone who participated in the content. We ran the contest for 1 month and in that time we managed to add 200 fans. The winner was selected today. You can see the pictures below. We had a lot of fun picking the winners this morning.
Drum Roll................The lucky winner is
..
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Simon B Adams from Lacey, WA
We will send you a message via Facebook and if you are interested in the prize, please mail us your address and we will have it sent to you shortly. If we don't hear back from the winner, we will give it away to another fan. We will announce our next contest shortly. Ideas welcome.
Anjum Anand is a British Indian food writer and TV chef of Indian cuisine. She is considered one of the first food writers to create Indian recipes to cater for the health conscious cook.
Anjum Anand grew up in London but has also lived and studied in Geneva, Paris, and Madrid. She speaks French and Spanish, holds a degree in European business administration, and for a period ran a business importing flat-pack furniture from eastern Europe. She has worked in the kitchens of hotel restaurants including at Café Spice in New York, as a waitress in Park Royal Hotel in New Delhi, and for Tommy Tang at Mondrian Hotel in Los Angeles.
Her perspective on adapting healthy meals from a traditionally rich Indian diet came from personal experience of weight problems while growing up. Her diet consists of varied traditional dishes, recreated with wholesome ingredients and limited oil.
At age 25 her first book Indian Every Day: Light Healthy Indian Food was published. Anand
became a regular guest on UKTV Food's Great Food Live from 2004 to
2007, and featured in the BBC Two series Indian Food Made Easy broadcast
in 2007. Her accent and flirtatious manner have led to her being dubbed
"the Nigella Lawson of Indian cuisine in Britain". Reacting to
descriptions of herself as "television's tastiest chef", she finds it
"preposterous".
You can find a collection of her cooking videos in our recipe section.
We have been covering some of the foods that are very typical of Mumbai. We last covered Vada Pav and the next item we are covering is Bhelpuri or Bhel. Bhelpuri is a puffed rice dish with potatoes and a tangy tamarind sauce. It is a type of chaat or small plates of savoury snacks, particularly identified with the beaches of Mumbai (Bombay), such as Chowpatty.
Bhel Recipes typically consists of 3 parts - The Bhel is made using rice puffs, tomatoes, potatoes and onions. - Chutneys - There are two popular chutneys used, a dark purple sweet one made mainly of dates and tamarind, and a green spicy chutney made of coriander leaves and green chillies. Different chutneys impart a sweet or spicy flavour. - Puri and Sev - A Puri is fried piece of wheat dough just like a pringles chip only thicker. Sev is a fried snack shaped like thin noodles (see picture below).
These three groups of ingredients are mixed in a bowl as per the eater's preferences. Some prefer it more sweet while others prefer it spicy. Bhelpuri is best consumed as soon as it is made. If left for a while, the juices from the tomatoes, chutneys, etc. combine to render the sev and puffed rice soggy.
Another variation is to sprinkle the chat with chunks of diced sweet mango. The finished snack is often garnished with a combination of diced onions, coriander leaves and chopped green chilis. It is sometimes served with papri puris, a deep fried small round and crispy wheat bread. The result is a sour/pungent/sweet tasting evening snack that is a treat for the taste buds and a good source of carbohydrates and minerals.
There are many variants of Bhelpuri:
Sevpuri - a mixture of bhelpuri, chutney, papdi and sev
Dahi puri - a mixture of bhelpuri, chutney, papdi and savoured with lot of youghurt.
Sev papdi chaat - a lot like sevpuri but with 2-3 types of chutney, potatoes, chana masala
Bhelpuri is called Churu Muri in Bangalore and Jhaal Muri in Kolkata (meaning "hot puffed rice").
In Sangli, a dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, corriander and lemon juice.
Much like the Vada Pav vendors, you will also find Bhel being served at small Bhel vendors spread around the city. However, you are likely to find the better Bhel stalls at the beaches. In other countries, you are likely to find Bhel on the menus of many Indian restaurants but if you are lucky to have a Little India in your city, you can almost be sure you will find Bhel there. Some of the local Indian Grocery stores also serve Bhel packets.
One of my favorite items growing up was the "Vada Pav". Vada Pav, sometimes spelled wada pav, is a popular vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada (potato fritter) sandwiched between two slices of a pav (bread). Batata is potato in Marathi and Pav refers to bread (or bun).
Finely cut green chilies and ginger and a phodani (tempering) of mustard seeds and turmeric are added to a mash of boiled potatoes, and after dipping patties of the mash in an herb-seasoned batter of gram flour, the patties are deep-fried.
Vada pav is typically served with a chutney (sauce) which is commonly made out of shredded coconut “meat”, tamarind pulp, and garlic.
Vada Pav is typically sold on the street corners of Mumbai. Each vada pava vendor typically has a small cart with a large frying wok to make the vadas. The carts are similar to the hot-dog carts seen in New York. The Pav is typically sourced from local bakeries. Some of the vendors have bigger shops as well. The buyers normally eat their vada pavs near the cart (see image alongside). You typically find a lemonade or sugarcane juice stand near by.
Vada pav was supposedly devised by snack vendor Ashok Vaidya outside Dadar station in 1971.
Variations of the above basic dish include
Cheese Vada Pav (where slices of cheese are added);
Samosa Pav - where a "samosa" is used instead of a vada
Jain Vada Pav - where vada ingredients do not include onions, garlic and potatoes
Bhajji Pav - where onion fritters are used
Vada pav served in the nearby state of Gujarat is usually fried in Butter or edible Oil. The Pav is first fried in a mixture of Butter or Oil and dried red chilly powder. After that the chutney is applied in the hot fried Pav and the Vada is placed in between. This is the only difference between Vada pav in Gujarat and Maharashtra. In the state of Gujarat, the original unfried Vada Pav recipe is referred to as "Bombay Vada Pav".
There are thousands of Vada Pav stalls all over the city and everyone will tell you that their local Vada Pav stall is the best in the city. If you ever hit Mumbai, make sure you get one. I see a McVadaPao on the McDonald's menu in the near future. In the meantime, you can try and see if you can get Vada Pav at some of your local Indian restaurants.
To celebrate the 1000 Fans mark, we are giving away 1 autographed copy of Hari Nayak's Modern Indian Cooking book. The book is a collection of easy to prepare contemporary Indian recipes created for the modern living and entertaining. The recipes are very approachable which explores how wide world of Indian cuisine has fused into other cuisines around the world. The food has an international twist on the traditional flavors of Indian food.
In order to win this cookbook, you have to do the following
Click on the "Like" Button when we post a message about this giveaway.
You will get 1 entry for every time you click Like on our posts.
We would greatly appreciate it if you would help spread the message (by sharing this link with your friends) and get others to sign up as fans too. We will announce more giveaways, such as cookbooks, dinners etc as we hit new milestones.
Thank you for being a fan and supporting our effort to help build a better site dedicated to Indian food.
Rules of the Contest:
1. The contest is open to everyone no matter where you live.
2. The contest will be open till the 31st of August, 2010.
3. We will announce the winners after the 31st of August, 2010. If the winner does not want the prize, we will pick another winner. The winners are responsible for any customs duty applicable in their country. We will send the prize by regular post.
First, a very big Thank You to everyone who participated in the content. We ran the contest for 1 month and in that time we managed to add 200 fans. The winners were picked by our VIP guest (my son) this morning. You can see the pictures below. We had a lot of fun picking the winners this morning.
The lucky winners are
Andrea Giunta
Elaine Cartlidge
Stephanie Blaising
Sehra Bindal
Zarana Karbhari
We will send you a message via Facebook and if you are interested in the prize, please mail us your address and we will have it sent to you shortly. If we don't hear back from the winners, we will give it away to another fan. We will announce our next contest later this week.
Would you eat at a restaurant offering "1 Bowel of Sambar" or an "Anguish Burger"? The British left us the English language and its been murdered by many but probably the restaurant industry has really killed it over and over again. I am not sure why this happens but its very common to find typos in the menus of Indian restaurants all over the world and some of its makes for very funny reading. In this article we present some funny ones that we have come across like
The Bombay Anguish Burger
A Bowel of Sambar
Lamb, Chicken and Seafood Entries and possibly the most famous of them all
Sandwhich or Sandwitch
Whats the funniest you have come across? Please share it with us or leave it in the comments section.
We launched our Facebook Fan page a few months ago and today we hit the 500 fans milestone. To celebrate this milestone, we are giving away 5 mousepads to 5 lucky fans. All you have to do is listed below.
If you are Facebook Fan, all you have to do is simply click on the "Like" button on the wall post related to the content. Yes, its that simple, all you have to do to win is lift a finger.
If you are not a Facebook fan, you will have to signup as a fan by visiting the Indian Foods Guide.com Facebook Fan page. Once you have signed up, click the "Like" button.
We would greatly appreciate it if you would help spread the message (by sharing this link with your friends) and get others to sign up as fans too. We will announce more giveaways, such as cookbooks, dinners etc as we hit new milestones.
Thank you for being a fan and supporting our effort to help build a better site dedicated to Indian food.
The contest has been closed as of April 15th 2010. Winners will be announced shortly
Rules of the Contest:
1. The contest is open to everyone no matter where you live.
2. The contest will be open till the 15th of April, 2010.
3. We will announce the winners after the 15th of April, 2010. If the winner does not want the prize, we will pick another winner. The winners are responsible for any customs duty applicable in their country. We will send the prize by regular post.
Sanjeev Kapoor is one of India's most popular chefs and author. This book is the first in the series called "Khana Khazana: Celebration
of Indian Cookery" which has been planned in order to familiarize food
lovers with long forgotten regional cuisines of India. These recipes
will open the doors to the unexplored range of recipes that had been
relegated to the archives.
A lot of painstaking research has gone into collecting these recipes.
Each state and region included in this book has its own cuisine and
local flavour. In this book the author introduces a variety of dishes that
have been perfected by our ancestors. At the same time care has been
taken to ensure that the ingredients used are easily available and if
not, a substitute has been suggested. Chettinad Fried Chicken, Kombdi
Wada, Chingri Malai Curry, Rayalseema Pesarettu, Kolhapuri Pandhra
Rassa, Kesari Rajbhog, Khajoori Shahi Tukra are just a glimpse of the
fabulous tongue tickling recipes you will find between the two covers
of this book. They will not only bring in India's diversity into your
home kitchens but also help you to satiate the best of gourmet palates.
If you are new to Indian Cooking then your journey to learning how to cook Indian food may be a little simpler if you could see it visually. This section of the website has a number of videos of some of the most popular Indian dishes like Chicken Makhni, Chiken Tikka, Alu Gobi. We will be constantly adding new videos to this site as we come across them. All of the videos are from partner sites that have approved these videos for use on this site.
If you own an Indian Restaurant, an Indian Grocery Store or a blog
related to Indian food, you are entitled to your own free listing on
this website. Think of this as a free ad for you. You have the
following options for registering your site
1. Registered Listing - If you register on this site, you can submit your entries, add images and make changes all on your own.
2. Unregistered Listing - You can submit your listing but you cannot edit it.
3.
Claim Your Site - If you site or business is already listed, you can
claim your site. Once you place a claim for your site, our
administrator will get back to you within 48 hours and you can then own
the listing.
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