Indian Foods | Restaurants | Grocery Store Guide

Indians, Buffets and Diabetes - A Recipe for Disaster?

2012-02-07T00:00:00Z

According to the World Diabetes Foundation, India has the most diabetics in the world with roughly 50 million. The number is expected to grow to over 70 million by 2015. With the recent growth in the middle class wealth, there are certain elements and trends that I see that will make this situation even worse over the next few years.

Genetics - I cannot say this based on any proven scientific evidence but as I look around, I feel that there is something genetically different among Indians that make us prone to diabetes. Diabetes is normally associated with overweight and people who are closer to 50. However, I was 36 years old when I was diagnosed with diabetes. I am 5'11 and was about 63 kgs at the time. My father was the same age when he was diagnosed. I know a few others now who are young, not overweight and diabetic. Is there something genetically different among Indians, that makes more prone to diabetes?

Buffets and Mega Buffets - Indians are eating out more these days, especially feasting at the buffets. Almost all the major hotels and popular restaurants now offer a buffet during the week and also have the weekend brunch buffets that have a larger spread. An even scarier trend is the mega buffets that some restaurants have started where they have a separate buffet for each type of cuisine. An example of this is the Gobal Fusion in Mumbai which offers Chinese, Japanese, Thai, Pan-Asian and Indian food along with a special dessert bar.

Paisa Vasool Attitude - We also have the "Paisa Vasool (Value for Money)" attitude which means most of us will over-stuff ourselves just one bite short of having the trouser button snap. It would seem as if this is the last meal for many.

Dessert - No Indian meal is complete without a sampling (did I say sampling?) of desserts. Gulab Jamun with ice-cream, Jalebis, Kheer etc are great way to end a wonderful buffet. Of course, this must be followed by a Sunday siesta.

India is the diabetic capital of the world and will continue to have more diabetics if people do not pay attention to their diets. I hope that anyone reading this article will be a little more careful with what they eat at the next buffet, it may just give you a slightly longer and healthier life to enjoy. I think the combination of our genetics, eating habits, lack of exercise, India is heading for a diabetic nightmare.

The Best Biryani in Dallas

2011-12-30T00:00:00Z

If you happen to live in the Dallas Forth Worth metroplex, there is no shortage of Indian and Pakistani restaurants. With over a 100 desi restaurants, there are many favorites. In this article, we will be exploring the topic of who serves the best biryani in Dallas. Having lived in this area for over 4 years, we have sampled biryanis are many restaurants and have come to the conclusion that the following places serve the best biryanis in town.

BBQ Tonite - BBQ Tonite is a Pakistani restaurant located in Carrollton just of the Bush turnpike. BBQ Tonite is located in a quiet strip mall and is easy to pass by. In our opinion they have the best biryani in Dallas. The biryani is always fresh and they use very good tender Halal meat. Their portions are generous with lot of meat. The biryanis are also flavorful but not very hot. They are reasonably priced at around $7-9/plate. If you like a good Pakistani biryani, then BBQ Tonite is highly recommended.

Al Markaz - also located off the Bush Turnpike is Al Markaz. Al Markaz is probably the most popular biryani place in Carrollton town judging by crowds on the weekend. Their biryanis are also very flavorful with good tender meat. After having sampled both Al Markaz and BBQ Tonite, we feel that the portions at Al Markaz are smaller and they put in less meat as well.

Paradise Biryani Pointe - Paradise opened sometime in 2010 in Irving and served Hyderabadi food including the popular Hyderabadi biryani. With time, the popularity of this place has grown a lot and is the best Hyderabadi biryani in town. The biryani is on the expensive side compared to the other restaurants in Irving but its still very popular because of the great taste. On weekends, you can see the biryanis flying out of the door. The demand is so high that after 11 PM, they shut down the restaurant and serve only biryanis for the late night movie and party crowd.

Spice N Rice Indian Tiffin - located in the India Bazaar strip mall in Valley Ranch, Spice N Rice is a little hole in the wall restaurant. If you are vegetarian, we highly recommend their veg biryani. At around $4-5/plate, its an amazing deal. Their food in general is quite good and very reasonable rates. Verdict - For us, we love BBQ Tonite and they remain our favorite restaurant for Biryanis in the Dallas metroplex. A few new restaurants have opened up in the city like Ziyaafat and Mughlai that we have not sampled yet. Perhaps our opinion will change.

What is your favorite biryani joint in Dallas?

Visit to an Indian Grocery Store

2011-12-21T00:00:00Z

We go to our local Indian grocery stores on the weekend and the store had a lot of fresh vegetables today. It was a beautiful sight to see such colorful vegetables that we just took the pictures so we can share with our readers. We found vegetables like okra, tendlekay, karela, beetroot, brinjals, potatoes and onions. We found some herbs like coriander, mint and curry leaves. It was great to see such an array of colorful fruits and vegetables. We hope you like these pictures.

{gallery}/articles/visit_to_indian_grocery{/gallery}

3000 Facebook Fans Recipe Book Giveaway

2011-11-11T00:00:00Z

We had a year end goal of getting to 3000 Fans mark. With a little over 50 days left in the year, we need another 100 fans to reach that goal. Its going to be a close finish but we know we can get there with some help from our fans. To celebrate the milestone, we are giving away a copy of Madhur Jaffrey's From Curries to Kebabs. Madhur Jaffrey was a popular Indian actress who also had cooking shows on TV in England and is the author of many cookbooks.

In order to win this cookbook, you have to do the following

You must be a Facebook Fan of our website. You can sign up as a fan by visiting the Indian Foods Guide.com Facebook Fan page and joining as a fan.
You must click the "Like" button on any post related to this contest. You will get an entry for each time you 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.

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 January, 2012.

3. We will announce the winners after the 15th January, 2012. If the winner does not want the prize, we will pick another winner. The winner is responsible for any customs duty applicable in their country. We will send the prize by regular post.

Review of Rishtedar Indian Restaurant in Santiago

2011-11-10T00:00:00Z

I was fortunate enough to travel to Santiago, Chile on business and was looking forward to trying some Indian food in a country so far away from India. Santiago has a very small Indian immigrant population so I was not quite sure what to expect in terms of Indian restaurants. I had no idea what to expect, will it be great, awful or just OK. When I got here, I realized that Santiago is a very metropolitan city and has a wonderful international selection of dining options. After a little digging around, I found a couple of restaurants in the Providencia area of the city. I decided to try Rishtedar, Comida India.

I went to the restaurant at around 8 PM, which is early by Santiago standards and found only 1 family having dinner. The restaurant has adequate dining space, with indoor seating, outdoor seating and a 2nd floor when they need more capacity. The decor of the restaurant is quite striking (as you can see in the pictures). It has a very Indian feel inside with pictures of elephants, Indian wall hangings and other Indian decor. The lamps that hang from the ceiling provide a wonderful effect across the entire restaurant. Bollywood music from the latest movies was playing softly in the background, without it being too annoying. Definitely would give them points for creating an Indian environment.

The menu was simple yet quite diverse. They had a good selection of options in appetizers, entrees for Chicken, Lamb, Fish and Shrimp. Each category had about 4-6 options, based on different sauces and varying degrees of spiciness which should meet the needs of a newbie as well as an expert. After glancing at the options, I decided to try the "Jheenga Kali Mirch" (Shrimp Black Pepper) which was in a red sauce. I also ordered a couple of Naan's to go with that.

The food was delivered really quickly. I barely waited for 10 minutes to get my food. The Naan's were really fresh and appeared to be made in a real tandoor. They had the taste and softness that you would find in India. The shrimp curry was also tasty although I would have expected it to be a little more spicy. I later realized that they did not ask me for spice level. Perhaps, its a practice not followed at this restaurant. The sauce was flavorful and the shrimp were quite tasty making the meal quite pleasurable. They asked if I would like some dessert which comprised of either Kulfi or Gulab Jamun. I was quite stuff and I had to decline. The portions were adequate for 1-person with a good appetite and the prices were reasonable (most dishes were between 10 and 14 USD).

The service was good, they made sure I was comfortable and kept checking on me from time to time. As I was leaving the restaurant, the crowd started to pick up and it seemed like the evening was getting started. If you are visiting Santiago and living in the Los Condes or Providencia restaurant, I would certainly recommend this place. Would give it a strong 8/10 rating.

My most interesting part of the dinner was meeting with a Sikh family who was having dinner at the table next to me. You could easily tell they were Sikh from their turbans and their clothes. They were speaking fluent Spanish and so I thought they must have been immigrants from India, who may have been around for a couple of generations and thereby fully immersed in the Chilean culture. So far, during my trip, I had not seen or met anyone from India so I was intrigued to see this family. At the end of my dinner, I decided to say "Namaste" to them and tell them I was from India. They wished me and asked me where I came from. When I asked them about their origin, I was very surprised to hear that they are native Chileans who have adopted Sikhism. For those from India reading this article, will appreciate how rare this may be. I have met only 1 person in my life (an American) who had adopted Sikhism and never heard of others. Its quite amazing to meet a family in a country which is so far away from India (possibly the furthest) that had adopted a religion from India, that is not commonly adopted. Definitely, one of my highlights of this trip.

Address and contact details of Rishtedar Indian Restaurant

{gallery}/restaurants/chile/santiago/rishtedar/{/gallery}

Diwali Snack - Masala Puri

2011-10-25T00:00:00Z

Continuing the Diwali snack making tradition, the next snack on our list is the Masala Puri. Masala Puri is a crispy and mildly spicy puri that is created by deep frying some dough. Masala puri can be made in many different ways but the basic recipe is the same. Masala puri is made using wheat flour, turmeric and ajwain or cumin seeds. The dough is rolled into small balls, flattened using a rolling pin and deep fried in oil. Take a look at the pictures below to get an idea for the steps.

You can find the recipe for Shankarpali in our recipes section. Masala Puri is really easy to make and you should consider it on your Diwali snack list. You can get a pretty big batch done rather quickly. If you store them in a nice air tight container, they will stay nice and crisp for a few days.

This was the 2nd snack for this year's Diwali. Some more recipes on the way.

{gallery}/articles/festival_foods_of_india/diwali/masala_puri{/gallery}

Diwali Snack - Shankarpali

2011-10-22T00:00:00Z

Its Diwali time, which means our house gets into the Diwali snacks preparation phase. One of the savory snacks we make every year is the Shankarpali, also called Shankarpara, Namkeen, Tukdi and many other terms across the country. Shankarpali is a deep fried snack in the shape of a diamond. Shankarpali is made from a dough of ghee, maida, semolina and salt. The mixture is made into dough and then mechanically cut into diamond shaped units which are deep fried in Ghee or Butter.

The savory kind can be made using chilli powder which the sweeter version is made with extra sugar. Many other versions of this recipe can be found online. It has a long shelf life. It is widely available in shops, as it is such a popular dish; people usually purchase ready-made shankarpali during the year and only prepare it at home during Diwali.

You can find the recipe for Shankarpali in our recipes section. The recipe is rather easy but it takes a long time as you have to roll the dough with a rolling pin, cut it into diamond shapes and then deep fry them. If possible, get a partner to help you and things will move along much faster.

This was the first snack for this year's Diwali. More recipes on the way.

{gallery}/articles/festival_foods_of_india/diwali/shankarpali{/gallery}

Master Chef India Season 2

2011-10-16T00:00:00Z

The aspiring MasterChefs better gear up to cook something divine to appease those trained taste buds! Vikas Khanna will start his journey as a judge on MasterChef India 2 soon alongside Ajay Chopra and Kunal Kapoor - resident chefs from the first season. Besides these, the show will be replete with multiple celebrity guests and glamorous offsite locations.

This year in July, Vikas cooked a Saatvik meal for the Dharmic Seva Conference for Hindu American Seva Charities at the White House. Vikas started his own catering business, Lawrence Gardens, at the age of 17. He is the Executive Chef of Junoon Restaurant, a project written about widely in the New York press. He has authored several books including The Spice Story of India, Modern Indian Cooking and Flavours First that released on 15th August, 2011.

MasterChef India changed many lives in Season 1 and showed India how a mundane activity like cooking can be a ticket to fame and success. Themed "Ab Badlo India, Apne Khaane ka Andaaz", the season aims to bring a change in the way India perceives food. Vikas Khanna’s gastronomic philosophy is delivering innovative & luxurious meals, laying special emphasis on ingredients, taste, flavours and textures, which have won him many hearts.

STAR Plus launches the second season of Indian television’s clutter breaking show, Master Chef India - Season 2. Hosted and judged by world renowned Indian Chef, Vikas Khanna, this season aims to take viewers on a never-seen-before gastronomical journey - Ab Badlo India, Apne Khaane Ka Andaaz! Vikas has achieved what many can only dream of. He is thus the perfect role model for anyone aspiring to be the MasterChef India. His journey from Amritsar to New York has been an unbelievable journey of success!

The season begins on Star Plus on Saturday Oct 22nd. Star Plus may be available in your country. Check here for more information on Indian Television stations around the world.

World's Most Expensive Indian Food & Curries

2011-10-09T00:00:00Z

Over the last couple of years, we have come across 3 Indian dishes have been deemed to be the most expensive Indian dish in their own "class". We thought it would be a good idea to showcase all the 3 dishes in one article.

1. World's Most Expensive Curry - Samundari Khazana ($4000)
On the top of the list would be the Samundari Khazana (Treasure from the Sea) which was was created and served at the Bombay Brasserie in upmarket London. The dish was launched to mark the release of the Slumdog Millionaire DVD. The dish was a mix of caviar, sea snails, a whole lobster and even edible gold. You can see the dish being prepared at served here.

2. World's Most Expensive Chutney - Chutney for Heros ($600)
Coming in at No 2, is Chutney for Heroes from the Bindi Restaurant in London. Priced at almost $600 for a 190 ml jar, the chutney contains saffron and 23ct Edible Gold and organic produces to complement a mixture of spices to provide a mouth watering chutney. For more details visit the website.

3. World's Most Expensive Butter Chicken - Anaarkali ($150)
Coming in at No 3 and seeming relatively cheap compared to the first two, is Anaarkali Butter Chicken. The Anaarkali Butter chicken is a labor of love for the chef who took almost 2 years to come up with what he felt was the best butter chicken in the world. Using special ingredients, the dish is delivered to your doorstep in a ready-to-heat container. For more details, you can read an older post we had on this dish.

Are these genuine efforts or marketing stunts? With the Samundari Khazana and Chutney, its probably a stunt to drive some attention to their restaurant. I love Indian food (did I have to mention that) and it takes me more than a couple of tries at a dish before we keep ordering it so I would never ever try my hand (and wallet) at this, unless someone else was paying for it. There are plenty of local Indian restaurants that offer wonderful tasty food and I would much rather sample those.

Would you or have you tried any of these dishes or do you know of other expensive Indian dishes? Please share with us.

Tips and Lessons Learnt Growing Okra in the Backyard

2011-09-02T00:00:00Z

Okra (or Bhindi as its called in India) is a very popular vegetable in India. This year we moved into a house with a backyard where we could grow some vegetables. I asked a few friends and they recommended some herbs like basil & mint and also Okra. They said Okra is easy to grow and requires little maintenance overhead. Since we love Okra I decided to give it a shot and for the most part I was successful in growing it and also cooked a couple of dishes but not before we learnt a few lessons which I thought would make for some good reading.

1. Spacing of the Okra Plants - The instructions said to plant the seeds about 12-24 inches apart (but who reads instructions) and I must have planted them 6-8 inches apart. Not a big deal, or so it looked like for the first few weeks but once they grew big, I realized my mistake. You can see from the pictures the all of plants are bunched close together and its quite messy. Plant your seeds about 18 inches apart or better yet, read the instructions.

2. Harvest / Pick Everyday - After about 7-8 weeks, you will start seeing the first signs of the Okra pods (which was super exciting) but I had no idea when to pick them and so we let them grow and grow (and grow they did). Some got to about 6-7 inches and I decided to read instructions (you are seeing a pattern here) and realized that its probably best to pick them when they are between 2-3 inches long. You will be surprised how fast they grow so you have to look at your plants everyday or 2 days at the very max. I have probably lost half my harvest because I was too late.
You need to go look at your Okra plant everyday.

3. Okra plants are very itchy - I wish this was in the instructions (which I would have read after 2 lessons learnt). Yes, Okra plants are very very itchy. Sometimes just touching one leaf can give you a pretty strong itch. Given how close our plants were, I had to move some leaves and dig in to pick the Okra and I got a strong itch which lasted a few hours (a little Cortizone cream and a wash helped). Given that its summer time, most of us would not wear long sleeves, but please wear long sleeved shirts or gloves and make sure your face does not touch it. This is probably the most important tip. Okra plants are very itchy, so make sure you are well covered.

4. Okra plants are very generous - Once the plants grow and the pods start to form, you will be amazed how much Okra you will get. With about 4 plants, we could harvest enough in a week to make something with it.

Lesser known facts about Okra :
- Gumbo is Swahili for okra.
- It also also called Lady's finger in some countries.
- Okra seeds may be roasted and ground to form a caffeinate-free substitute for coffee.

{gallery}/articles/lessons_growing_okra/{/gallery}

Overall, its been fun growing Okra this summer. I never had a Green thumb but I certainly do have an itchy thumb now.

Disclaimer : I am not a farmer or claim to be any expert on growing Okra or any other vegetables for that matter.