Visited Burma Burma at Fort recently and got a chance to meet Ankit Gupta, one of the co-founders. We ended up talking about the story behind the restaurant, which was honestly more interesting.

He shared how the idea was inspired by his mother, who is from Burma, and how that connection influenced the food and the concept. One thing that stuck with me was his point about Khow Suey. Apparently, there are around 100 versions of it in Burma. I had always thought  its one dish.

We also spoke about how the different outlets have their own design themes inspired by different parts of Burma.

It was nice getting to hear the thinking behind a restaurant directly from one of the people who built it.

Mine is:-

Monday:- Oggani Mirchi ( Puffed rice equivalent of Poha but better, with Mirchi Bajji)

Tuesday:- Chole Bhature (pickled chilli and onions are must)

Wednesday:- Upma accompanied with Podi and Lemon(semisolid and hot with minimal vegetables)

Thursday:- Poori with Onion Saagu (Saagu must be more on the liquidy side)

Friday:- Chilli Cheese Maggi

Saturday:- Pav Bhaji (I'm not sure if its consumed as a breakfast)

Sunday:- Masala Dosa (medium crispy along with karam)

I hate soupy or mushy Maggi, I want it to be completely dry, with the noodles firm and nicely separated, but still full of flavour.

The problem is, I’m still learning how to cook, so I have no idea how to get that perfect texture without messing it up.

A few things to keep in mind:

No vegetables, please

No soy sauce or anything spicy

Just regular Maggi noodles, the masala packet, a little oil or butter, and maybe some fresh coriander and garlic

Can someone give me a simple, step-by-step method to make perfectly dry Maggi without making the noodles sticky, overcooked, or burning the masala? Please explain it in simple step-by-step method

Looking forward to your tips and recipes!

Looking for Authentic Maharashtrian Snacks Chef to work in a QSR in BTM Layout in Bengaluru.

Good salary + Accommodation + Insurance + Perks

Please DM if you know someone in your network and refer. Would be of great help.

For me, simple ghar ka khana somehow feels incomplete without a little achar on the side

Mango pickle is the one we always have at home, especially the spicy homemade kind.

Even plain dal chawal feels better with it.

What's the one pickle that's always in your kitchen? Mango, lemon, chilli, mixed veg, or something specific to your region?

Would love to hear about the less common ones too.

Has any one ever tried this.?

I have almost no experience in cooking and i just got new Air fryer, Phillips 4.2L...

I tried McCain fries in it, I put it at 200 for 20 mins, i put little oil on fries... I opened out twice in between to shake them a bit... They came out crispy but all its moisture was drained, they tasted as if life's been squeezed out of them completely...

Next I tried McCain mini pizza samosa... I put it at 200 for 10 mins, edges got brown but it's center areas were whitish so I put for another 5 mins... It still gave same results... Tasted horrible like uncooked maida... I didn't put salt on these tho

Both times i set it on 200 for 2 mins before I put anything in it and i tossed frozen food directly as mentioned on package

Firstly, what am I doing wrong here?

Secondly, any easy air fryer receipes or value for money instant frozen food to cook in air fryer for a complete new beginner? I'm veg and I can eat eggs too

Thirdly, do I buy silicon moulds, parchment papers or any other accessories for it? Silicon brush?

The grocery store had fresh turmeric and I got some to make haldi doodh. I do not know how to make it.

My eyes are burning and I think I am going to get a fever due to the changing weather.

The recipe I know for Haldi doodh uses turmeric powder, milk, fresh ground black pepper - let it boil, then add honey to taste.

How do I add the fresh turmeric? Asal lo does it have any benefit? Does it work for a fever?

Hey everyone,

I've decided to cook indian food this week for my meal prep. Besides chicken curries, do you guys have any suggestions on recipes?

Any north-eastern/south Indian suggestions are welcome. Always wanted to cook more food from those regions.

Thanks!

I live in Alberta, Canada, and I am struggling to find some ingredients that I need to make appams and dosas with. Is there a reliable website out there through which I can order different types of rice from?

Thanks in advance!

Short video by Shabnam Nasimi, focussing on the root words of "biryani" and "dum": https://youtube.com/shorts/wI555MQJkiw

She makes interesting short vids on especially language and history in places ranging from the Levantine to South Asia.

Anyone make flavored paneer by infusion of flavours after curdling the milk thinking of mint corriander flavor adding chutney after curdling, will this work? Anyone tried this ? Please suggest.

my old roommate made this amazing aloo matar but she doesn’t have any recipes as she was taught them growing up

lots of indian recipes online are very westernized and i need something not westernized so it’ll be good!

I am curious why some dishes call for 2 marinades. For example, I see that for a chicken tikka masala recipe, some people require marinade #1 with ginger/garlic paste, lemon, Kashmiri chili powder, and salt for 10 to 15 minutes. Then a 2nd marinade of ginger garlic paste, Kashmiri chilli powder, turmeric, garam masala, cumin, kasuri methi, salt and yogurt. Why 2 marinades?

Okay so when i was little someone gifted my mom a jar full of small chillies from Kerala with vinegar i think I’m not sure what exactly was the liquid it was sour
The chillies were small, tangy and spicy.
I really want to try them again so if anyone knows what exactly it is please let me know and if i can order it online

I am preparing a protein-rich flour blend at home, primarily for my parents who have diabetes. The current composition is 70% wheat, 20% soybean, and 10% roasted chana. I am seeking suggestions for alternative, more cost-effective options, as milled flour is currently beyond my budget.

I admit this question may sound trivial, as neither dish has a single fixed recipe.

But while researching Indian cuisine recently, I found the two are quite similar. So I’d like to ask our Indian friends: what do you think the differences are? Or how can you tell them apart?

Is it the spice ratios? The way the chicken is prepared? The level of spiciness?

Thank you very much!

Maybe it's an unpopular opinion.I have come across multiple threads, observed multiple people - then came to this decision. The general population is weirdly obsessed with using chilli powder in every food especially the Indian kind. Whereas we have such variety of spices, enriched condiments, herbs and what not! No, wonder we are a nation with highest gastrointestinal diseases.

I went to a party and a lady from Sri Lanka brought a delicious dish of “mint rice”. Does anyone have an easy recipe ?

Papa made me kachalu, aloo & banana chaat with imli chutney and a pinch of salt 🥹❤️
Tastes SO GOOD. 🤌🏻 If you haven’t tried this combo, you’re missing out! 😭🫶🏻

I made palak paneer at home for the first time. I've had it a million times from restaurants, no issues. The only ingredient I used that I've never used in cooking before is fresh methi leaves. I didn't use very much, the recipe video I watched, she used a whole bundle. I only used maybe a tablespoon or so, if you compact it down. except now my tongue feels a little bit tingly and numb and I'm really hoping that's just a normal methi thing and that I didn't just spend $30 on ingredients and 45 min cooking just to be allergic to my dinner. the sensation in my mouth is very similar to what it feels like when I eat banana, which I am allergic to (which is very rude, because I love banana bread). the curry is a bit bitter, which is weird. maybe I didn't cook it right? idk.

the other ingredients:

• spinach (obviously)
• paneer (also obviously)
• fresh garlic
• cumin seeds
• coriander seeds
• mustard seeds
• garam masala
• turmeric
• fresh methi (couldn't find dried)
• onion

pls help i want to eat my dinner

I have seen some recipes calling for Degi Red Chile Powder देगी लाल मिर्च पाउडर (before you call out my spelling, I am a native Spanish speaker so "chile" is the correct spelling for me). None of my local Indian or International markets carry it, but I read that it is simply a blend of Kashmiri chile and paprika powder. If that is indeed the case, what ratio should I blend them in to get an approximation? Should it be smoked paprika or the unsmoked variety? Or is this incorrect information and a different spice should be used?

Also, I keep seeing in recipes and videos that Kashmiri chile is not supposed to be hot but the brand I get here at the Indian markets - DEEP - is indeed spicy. Not as spicy as the Red Chile Powder from the same brand, but still has a decent amount of heat. On par with a fresh serrano pepper, I would guess (but even that isn't very helpful as their heat varies during the season). I very much like the spice level of it, but that may be a factor in your answer for what ratio to use when mixing the two spices together.