Why do Indians do this???They make this vegetable curry that has at least 9 different delicious vegetables in it, each with their own distinct flavor profile and unique texture… and proceed to cook everything down to the point that it turns into textureless slop that resembles diarrhea.
>>21677402kind of describes your post.
>>21677402indian food doesn't really have any technique besides cooking everything down into slop and masking any natural flavours with a bucketload of spices. I won't lie, I do eat and enjoy indian food on occasion. but it's the most overrated cuisine.
>>21677402>OP spent hours trying to find the most unappetizing example of indian food he could. I have never seen indian food in an indian restaurant that looksz unappetizing.
indian food is quite goodyou eat with your mouth, not your eyes
>>21677593>you eat with your mouth, not your eyesright, and texture is important to mouthfeel. which is why your entire cuisine being slop is bad.
>>21677534>indian food doesn't really have any techniqueThis isn't remotely true. You are just outing yourself as someone who can't cook.
>>21677670go ahead and describe the technique in indian food then. the vast majority of indian dishes I've had are literally just slop. tasty slop, sure. but slop nonetheless. oh, and carbs. slop and carbs.
>>21677674Have you actually ever cooked Indian food or are you just buying it?
>>21677686both. admittedly I don't cook it that often, but I have a few dishes under my belt. I'm willing to admit that my knowledge of it is probably far from absolute, that's just been my experience with the cuisine. if you can convince me otherwise, I'm all ears.
>>21677686oh and btw I do know there are exceptions and that not literally every indian dish is slop. like tandoori cooking, and samosas (although those are basically just a variation of dumplings that exist in every culture and are hardly an example of elevated technique). I'm just speaking broadly, of course. the only thing I can think of that it has over other cuisines is the blooming of spices, but that's not very complicated at all. but again, please enlighten me if there are other techniques I'm missing.
>>21677723It's midnight. I'm not typing a cooking lesson into 4chan. The book that taught me a lot :The Complete Book of Indian Cooking by Shehzad Husain and Rafi Fernandez 1-86035-045-3I also used to read a bunch of blogs. Only name I remember is Hooked on Heat.I stopped cooking Indian when my wife became pregnant and couldn't handle the heat. My daughter isn't old enough yet to enjoy the heat.
>>21677749Now, given that it's 2025 and "slop" has lost any useful meaning, I'm going to take it you mean "mush" as in anything textureless like spag sauce or dhal. Given this, here are a list of dishes from that book that I've made that aren't mush:Potatoes in hot red sauceKrahi Shredded Cabbage with CuminSpicy cabbageMushrooms, peas and paneerPotatoes in yogurt sauceMixed veg curryBalti baby vegPotatoes with red chilliesPrawns with veg kebabs (the book uses "kebab" to mean anything on a skewer)Parsi prawn curryBalti prawn and veg with thick sauceGrilled fish filletsPaneer balti prawnsKarahi prawns and fenugreekChunky fish balti with peppersFish and veg kebabsPickled fish steaksOnion BhajiasRecipes that aren't mush, but I didn't make because I wasn't eating meat back then:Mince kebabs (actually patties)Lamb chops kashmiri-style (looks like tempura chops)Spicy spring lamb roastKoftasSpicy lamb tikkaMoghul-style roast lambBalti chicken in tamarind sauceMoghul-style chickenTandoori chickenGrilled prawnsTandoori masala lamb chopsand now I'm bored and tired. There are also a lot of meat dishes where you large cubes in a sauce but I'm skipping those
>>21677787In closing, if you've learned cooking in NA or Europe, you probably learned a variant of French techniques, even if you didn't learn the specific names. Indian, like Chinese or Japanese cooking, is a very different approche. Of course it's possible to reduce it a trite "that's just X with extra Y." If you are that kind of person, please go slap your mother for raising you badly.
>>21677787>given that it's 2025 and "slop" has lost any useful meaningIt means something of very low quality, often mass-produced to be provided to the lowest common denominator. It has consistently meant this throughout its usage on this site. Did that need to be explained to you?
>>21677534I've felt the same for a while now, but white women seem to shit their pants over it, so I have to put up with it.
>>21677402this is how i feel making chili. all the colors and flavors, turned into spicy brown homogenate...
>>21677801I've come to the point that I save half and onion, half a green bell, and 1-2 jalapenos that I dice up and toss in 30 minutes till done to add a little texture.
>>21677402If you're eating a lot of vegetables then cooking them into mush makes them more digestible and lets you eat more and get more nutrition from it. There is plenty of Indian food that doesn't do this though. Might as well shitpost about creamed spinach and mashed potatoes and tomato sauce or anything else like that.
Because time and heat will destroy many pathogens and allow you to eat the vegetables after they have been picked by dahlit hands.Necessary food culture due to hygiene culture.
>>21677402>take non food>mix it together>get something that looks like non-food.
>except for the things that are good, indian cuisine is badchrist this thread is full of midwits
>>21677534>indian food doesn't really have any technique besides cooking everything down into slop Mostly true. >and masking any natural flavours with a bucketload of spicesMostly false.I feel like I've been mentioning it a lot here lately, but koshimbir is a class of central/western Indian most similar to a Korean muchim/namul or Western salad. Fantastically crunchy when properly made. But most of the boiled stuff is indeed goop. Tasty tasty goop but goop nonetheless. As for why the second bit is false, if you can't tell the difference between an okra curry and a green bean curry, even if they use the same spices, you've got a tastebud problem, bud.>>21677670>>21677686Oh c'mon. My wife is Indian. When she cooks, it's mostly just boiling. The amazing technique comes in when she makes roti. Holy hell, she's fantastic. Not only can she gauge exactly identical pieces of dough to roll out (we tested this once, she made several balls of dough and I weighed about five of them; identical weights each time) but she has this technique to her rolling where she just moves the pin back and forth and the dough rotates itself somehow. She can't explain how she does it beyond putting pressure here or there as she rolls to get the disc to rotate but doing this, she manages to roll out eight or so roti in just a couple minutes and cook them all in fifteen minutes more as her tasty vegetable goop is boiling next to it. She still can't reliably puff a puri, though, much to her chagrin, even if using premade fry-at-home frozen ones. All my son and I used to do to help was to make bhakri with her, which are roti made with coarser flour. They're flattened by hand rather than rolled out.Tortilla presses make them too thin and rolling pins too smooth.
>>21677593you eat with both, cooklet
>>21678616>When she cooks, it's mostly just boiling.to be fair, that's usually the easiest thing to do at home. does she make things with cashew butter or anything similar? i've been interested in that lately and really enjoying it, though i use almonds or something as a replacement since i don't like cashews too much.
>>21677567Last time I went to my local Indian place there was a mouse eating rice that was spilled on the carpet.
>>21678616>my wife is Indianhow does her poop taste?
>>21678616>When she cooks, it's mostly just boiling.I do hate to say this, but your wife is a bad cook.
>>21678644>cashew butterNo. Lots of peanut, though. We buy raw, fresh peanut and she pan roasts it then grinds it into powder and puts that stuff in or on everything.She also makes peanut milk, but with dried ones. She soaks them in water overnight before blitzing with fresh water the next day then straining and cooking with spices. It's like a peanutty masala chai. The leftover solids get pan toasted, too, then mixed with powdered sugar and used to top sweets. Kinda tastes like that Japanese soy flour stuff.>>21679282Not really. And she doesn't actually boil everything, just most things. Today, for example, she cooked lunch. Nothing boiled. Which is why I posted >>21678616I didn't notice that she boils so many things until we had a meal without anything boiled. Not even beans. We usually have some thin bean thing when she cooks, usually lentils, but not today. Just grilled chicken, stir fried spinach and a green tomato salad with the bhakri stuff I mentioned. These were made with this really dark, grey flour called ragi and they taste kinda like pumpernickel. But generally? There's always at least one goop (usually more), one salad, one bean and one grain.
>>21677402antibiotic resistant superbugs
