[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 87 KB, 700x459, South-Indian-Food-ili-273-img-9-700x459.jpg [View same] [iqdb] [saucenao] [google]
17546449 No.17546449 [Reply] [Original]

Is Indian food overrated?

>> No.17546465

>>17546449
No.

>> No.17546486

>>17546465
.thread

>> No.17546499

No.
The curry they do that's just chicken in sauce on rice is good, but this is not representative of indian food as a whole

>> No.17546518

>>17546449
As someone who's had genuine Indian food and not watered/creamed down bong shit, no. whether it's veggie or meat, there are great flavours all over and a bunch of varieties.

>> No.17546537

>>17546449
> Kajou nuts everywhere

>> No.17546637

>>17546449
I like it.

>> No.17546684
File: 3.99 MB, 4608x2112, EFFECTS.jpg [View same] [iqdb] [saucenao] [google]
17546684

>>17546449
Nigga vindaloo is Amazing

>> No.17546705

>>17546684
Vindaloo's good but it's an adaptation to sell more to Westerners. Actual Indian food is great and it'd be great for people to be able to experience it more often

>> No.17546719
File: 3.85 MB, 4608x2112, IMG_20200207_214512.jpg [View same] [iqdb] [saucenao] [google]
17546719

>>17546705
I also had the chance to try Sri Lankan Food too when I was in Japan

>> No.17546733

>>17546719
It looks great. I need to try more intl stuff myself

>> No.17546789

Indian food is alright
But it makes Pajeets stink so bad

>> No.17546795

>>17546705
>Actual Indian food
Based on my experiences with Indian acquaintances, I'm not convinced BIR style dishes are all that different from what Indian people actually eat. Seems like home cooks will make a lot of biryanis, curries, lentil dishes, etc. not too different from restaurants. Maybe it's different for Indians actually living in India.

>> No.17546835

>>17546795
i've been drinking so probably came off harsher than intended. there are dishes very similar to what you'll find in restaurants which is fine. but the thick sauce, creamy restaurant ones are the adaptations unless it's something like saag. things like chicken or pork, the sauce is much thinner and plain brown from the mix of spice and vegetables than you get out. some home cooks will change family recipes to fit the restaurant stuff

>> No.17546848

>>17546835
>some home cooks will change family recipes to fit the restaurant stuff
*if they have non-indian visitors
but it doesn't apply to every curry so if you aren't indian, it's hard to tell.

>> No.17547067

>>17546789
I like the smell

>> No.17547116

>>17546449
>we need some seasoning for this food, what should we use?
>I don't know, let's just throw every single spice available on the subcontinent into it without care
>ah yes, our delicious cinnamon black pepper ginger cumin turmeric cardamom chili powder coriander nutmeg anise mustard clove chicken
I hate indian food

>> No.17547152

>>17546705
If you say so, but ex-pat Indian people seem to be eating this stuff more than Westerners from what I see in restaurants.

>> No.17547184

>>17547116
>implying you can't experiment to find what blends work over literal centuries
please season your food.
>>17547152
i think that's more for the experience than the food but that's from personal experience as like a 3rd gen

>> No.17547198
File: 2.89 MB, 640x316, 1586269224001.webm [View same] [iqdb] [saucenao] [google]
17547198

>> No.17547213

>>17547198
repulsive

>> No.17547216

>>17546835
So how exactly does making a sauce thicker not make it better?

>> No.17547230

>>17547216
think of it like a broth than a pasta/Thai curry sauce, I guess. the liquid's meant to be caught by roti or rice or whatever. making it thicker isn't really a necessity. there are naturally thick dhals but I wouldn't say they're the majority.

>> No.17547244

>>17547230
OK but that doesn't answer my question. Making it thicker only improves upon the original. You can put a thicker sauce on roti or rice or whatever BETTER than a thin one. So why should anyone eat the inferior home cook version?

>> No.17547249

>>17546719
Sri Lankan's great, as long as they're not overdoing the methi leaves. My neighbours really, really overdo them in one dish they always bring to pot luck things, and... I just don't think they were ever supposed to be the main flavour of anything.

>> No.17547264

>>17547244
>Making it thicker only improves upon the original
No it doesn't. You don't need a thick texture around the meat/vegetables and the thin sauce mixes with the rice or sits in roti bites. And cream dilutes the natural flavours. The home cook version is tried and tested.

>> No.17547280

>>17546449
tastelet

>> No.17547282

>>17547264
You don't NEED anything but a thicker sauce mixes with rice better and sits in roti bits better.

>> No.17547290

>>17547244
It depends on how it's thickened. My Sri-Lankan neighbours (^with the methi-leaf chicken and rice) were really taken with a jambalaya-like-thing I brought to one of our communist block parties - I gave them a recipe and they tried to adapt a burned-sugar and noisette roux starter to a usually fairly runny tomato-chili-coconut curry they made... it didn't really hurt it much, but it definitely made the flavour less delicate. Their sloppa was great because everything in it shone, and the broth could be scooped up with rice, or the little hawaiian rolls they'd always bring. The roux tied it all together a little too well.

>> No.17547307
File: 48 KB, 792x658, 1593050441695.jpg [View same] [iqdb] [saucenao] [google]
17547307

>had indian food for lunch
>dad askes me what I ate
>tell him
>he says "what like deer meat?"

>> No.17547310

>>17547307
based dad

>> No.17547311

>>17547282
>a thicker sauce mixes with rice better
not enough to make a reasonable difference to the dish, and the thickening ingredients are generally shit. you could make the same thing yourself by mixing in supermarket yoghurt.
>sits in roti bits better
bites are shaped to avoid this being an issue

>> No.17547312

ROTI RRRROTI JABAJABADAN
MY BLOODY ROTI

>> No.17547326

>>17547311
>and the thickening ingredients are generally shit

Bruh, India is a 3rd world country. Guarantee you they are better quality than the authentic stuff they have back home.

>> No.17547339

>>17547326
Now you're moving goalposts.
you can make native curries with meat from 1st world countries and minimal tampering. ex-pats do it all the time.
Western ingredients are of better quality but i was referring to thickening agents in restaurant food. the clientele don't really have a frame of reference, so it's not like staff are going for the highest quality way to thicken the food. Just chuck in some Elmlea and it's done.

>> No.17547368

>>17547339
again, there are thicker dhals, usually vegetarian. but your vindaloo and bhuna with creamy sauces drowning out meat and seasoning are more the ones i'm referring to.