Any Indian cookbros who can give some tips on this particular dish? I've attempted it 3 times now and have not been able to replicate the quality of the restaurant version. I know to use more curry leaves next time but the rest of the flavor is just... off. Also, ACTUAL Indian cooking thread, I guess. No trolls.
>>21673091Try it 62 more times and you'll be an expert
>>21673091>>21673095For me it's chicken chettinad.I visited India for a few months years ago (corrupt business dealings) and they had chicken 65 everywhere. Vegetable parathas are seriously underrated in the west, people almost never get one at a restaurant.
>>21673095
>>21673091lots of hing and curry leaves
>>21673091Look up ALs Kitchen on youtube.
>>21673178Fuck al, sounds like a casual that uses toilet paper. OP needs to be told by a genuine Sanjay https://www.youtube.com/watch?v=EZEaYngbp4w
>>21673091Funny you post that, I just had some Cauliflower 65 last night with a friend at an Indian place. I never knew it was a named dish, I thought it was a random house specialty
>>21673203There's actually different variations each named after the year it was created. 65 seems to be the most popular iteration though.>>21673166When chewing the bits that were heavier in the curry leaves, it does taste way closer to the restaurant version. I think that's at least 80% of the issue. Next time, go way harder with the curry leaves and maybe a tad more lemon and tweak the masala with more salt and turmeric.
you need to stir in your poop from the previous night’s butter chicken to get the flavor right
>>21673199Haaaa. Yeah you're right.
go back
>>21673091There's an old Indian saying, "season your hands, not your pan".>eat nothing but the cheapest cooking oils and megadose curry spices>wipe your asshole with your bare hands>never wash your hands before cookingHowever it can take weeks, months, even years to build up an authentic fecal patina. If you're in a hurry, there's an old trick I learned working in the kitchens of Hyderabad, just get up on the counter and shit directly into the pot.>Also, ACTUAL Indian cooking thread, I guess. No trolls.I agree, no offensive posts in this thread, please do the needful like picrel.
https://www.youtube.com/watch?v=_RFTnb4nC-A"I’ve made much fun of vegetarians over the years and am said, frequently, to ‘hate’ them. … This is not the case in India. In India, to eat vegetarian is usually a joyous and joyful thing. Bright colours, wildly varying textures, huge selections, thrilling blends of spices and assertive, delicious flavours. Accompanied always by wonderful, freshly-made breads. I could happily go veg for a week — or even weeks at a time. In India." -Anthony"In India — Punjab in particular — … I can eat vegetarian food for quite some time without even noticing it. The food is so well prepared, the textures are very colourful and it’s spicy, it’s delicious. India’s vegetarian culture is very old and very rich." -Bourdain
>>21674458I can relate. My ex was Indian and she always wanted me to try all the Indian food. Several times we would go to Indian buffets and she would want me to try a bit of EVERYTHING there and a ton of it was veg only. You don't even think of it like that though. You just plate up some food and eat it and very much enjoy it, never once taking note of the fact that there's no meat in it. Delicious rice, samosa dumplings, flatbreads, and all manner of sauces. Underappreciated cuisine in the US desu.
>>21674741My wife is Indian and the only buffet in our area she liked closed down because it wasn't the typical Punjabi stuff. Honestly, the Punjabi buffets are fine and she's being a bit nitpicky but she has a point about spending money to eat stuff that's pretty much lesser versions of what she can make at home.I grew up in a "meat minimalist" household so going without isn't s big deal and nothing special to me. >>21674458What a moron. Texture? Look, I like the various cuisines of South Asia but let's not kid ourselves: it's mostly goop. Varied in colour, flavour and even mouthfeel, sure, but texture? Not so much.
GAARAMMMM MASAALLAAAAAAA AAAHHLLAHHLALAHHALAHLAHALHALAHLAHHLAAAATHAAAANK YOUUU SAAARRRR EXTREMELY TECHNICAL COOKING SAAARRR EXTRA TOENAIL
Chicken 555 is vastly superior, but incredibly hard to find. I have one restaurant near me that serves it, the next closest is 250 miles away.
>>21673199Yeah VahChef is fucking awesome. I managed to track down the DVD collection and have ripped on my computer if anyone's interested. His samosa recipe is fantastic
