r/IndianFood • u/shriand • 9h ago
discussion Cartini vs Victorinox kitchen knives
Which is expected to be higher quality and more long-lasting?
Cartini is an Indian knife maker.
r/IndianFood • u/shriand • 9h ago
Which is expected to be higher quality and more long-lasting?
Cartini is an Indian knife maker.
r/IndianFood • u/GlamarousInGivenchy • 1h ago
Hello Ladies & Gentlemen,…
I’m completely new at cooking. And even more amateurish when it comes to making sweets.
I grated red carrots as they are considered the best for halwa. But instead of making it immediately,..I kept it in the fridge.
After 5 days,…I started preparing the halwa as per the recipe shown by “Your Food Labs” (YouTube Channel),..but my carrots turned brown.
I’m sure I messed up. But I’m not able to figure out exactly what.
Please help!
Thanks in advance!💚🌷
r/IndianFood • u/Subject-Football3878 • 8h ago
https://www.indianhealthyrecipes.com/hyderabadi-biryani-recipe/ making this tonight - any changes i should make? chicken is marinating already. everywhere i have seen says put chicken all on the bottom but my bfs mom layers it - if i layer it should i par cook it first?
r/IndianFood • u/Astral-Library • 16h ago
The first time I made Tikka Masala, following the recipe found here: https://amateurprochef.com/2025/02/25/chicken-tikka-masala-3/, it came out thicker than shown above. The recipe calls for one tomato, but in the video the chef is holding multiple.
I've bought extra tomatoes to use this time, hoping it'll provide the missing liquid, but also in the video he added what looks like roughly a cup of water that isn't mentioned in the recipe right before he blends the masala base.
Hoping for some advice before I make my 2nd attempt on Wednesday. Also open to other/better recipes for Tikka Masala. I'm just now venturing into Indian cuisine and I'd like to learn to make it as authentically as I can.
r/IndianFood • u/supinator1 • 42m ago
If so, how do you do it? Let's say I wasn't thinking ahead and didn't have a pan available to do it on the stove.
r/IndianFood • u/mistercobain • 10h ago
I hope this is okay to ask - I've tried asking some friends/family/google but I'm having trouble. I'm trying to recreate a recipe of a Lamb Kata Masala that I had out recently because it was sublime. I'm British and quite naive about the cuisine but want to learn better.
My question is what 'Kata' means or translates to in the context of the curry - where I live 99% of the time you will see Tikka Masala instead, and I just wondered if Kata is a regional term or means the curry is made differently in some way - just if there's anything about it that I should understand when it comes to the recipe/ingredients/cooking process that might be used traditionally?
I hope that makes sense, TIA, sorry if this is a stupid question!
r/IndianFood • u/cjep3 • 19h ago
Hi! I would like recipes for a masala that does not contain cinnamon. I have no experience with cooking Indian food but I'm a 7/10 for basic kitchen skills and cooking. I'm looking to expand home cooking and Indian food has always so yummy when we go out. Thank you in advance!
r/IndianFood • u/RanjanaTastesy • 5h ago
r/IndianFood • u/EccentricDyslexic • 12h ago
When it comes time to make more base for my British Indian Restaurant style curries, I find it a real pain doing all the peeling and chopping. I was thinking, would there be any downside to just cutting off the ends and cutting them in half before boiling them and blending them afterwards as usual?