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Old 03-04-2015, 07:07 AM
silverwhisper silverwhisper is offline
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Default why indian food rocks

because unlike most other cuisines, it doesn't revolve around overlapping flavors? you be the judge.
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Old 03-04-2015, 11:47 AM
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I miss Sunday night Indian dinners from my old Flatbush neighborhood. Bensonhurst doesn't offer much in the way of good Indian food.
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Old 03-05-2015, 01:06 PM
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I thought it was all the butter and onions. Many of the recipes in my Indian cookbook start off frying up a big pile of onions in third of a cup or more of ghee.
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Old 03-05-2015, 01:11 PM
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Onions, garlic, and ginger -- the Asian mire poix. For me, one of the defining characteristics of Indian technique is the layering of flavours. You'll see the same flavours treated in different ways and added over and over again, in the same recipe, at different stages of the process, creating what I think of as taste harmonies. There is a sense in which one does not cook an Indian dish, but rather one builds it carefully, over time. I mean, you can certainly do some really good, fast, smashmouth Indian food all at once -- the pressure cooker is awesome for that (I can throw together a killer Lamb Rogan Josh that way) -- but it's generally better when you can take your time and layer things nicely. It's a technique I've exported to other ethnic flavour profiles and dishes, to good effect.
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