>literally smells like a musty armpit
>taste is mid at best

how do they live like this

6/5/2023 1:21:08 PM

Clearly you've been eating shit quality Indian food. It is god tier when made correctly.

6/5/2023 1:23:53 PM

no u

6/5/2023 1:27:31 PM

jk but curry smells so bad

like so so bad I don't understand the appeal

6/5/2023 1:27:59 PM

The smell of an Indian Restaurant from the outside is delicious.

6/5/2023 1:42:46 PM

[Edited on June 5, 2023 at 1:53 PM. Reason : no]

6/5/2023 1:53:01 PM

Quote :

"The smell of an Indian Restaurant from the outside is delicious."

an armpit man, I see

MrGreen and billytalent would be proud

6/5/2023 2:05:02 PM

What kind of curry are talking about? There are hundreds of different kinds. That's like saying "Soup smells bad". Do you think that Chinese/Thai/Japanese curries smell bad too? Indian curries typically have a very strong smell due to a lot of spices, but I wouldn't say they smell bad. Throw in some naan, samosas, and biryani and its all really flavorful.

6/5/2023 3:19:04 PM

Man, Indian food can be amazing. Are you talking about Native American food?

6/5/2023 3:43:20 PM

soup smells bad bro

6/5/2023 3:58:16 PM

Quote :

"Do you think that Chinese/Thai/Japanese curries smell bad too?"

do u even lift?

6/5/2023 3:58:39 PM

I wonder what Native American food is like

idk anything about cultures

ain't that right Walter?

6/5/2023 4:21:21 PM

Native American food is like blueberries and buffalo

6/6/2023 12:04:49 AM

6/6/2023 12:14:01 AM

Indian spices typically consist of cumin, coriander, cloves and cardamom. Combine these into a garam masala mixture, and my mouth immediately begins to water.

Cumin is, hands down, my favorite spice, but it might be the source of the armpit odor that was mentioned - that or fenugreek.

Fenugreek's aroma is a bit too strong for me, so I tend to avoid it. Asafetida is tolerable in very small doses.

I enjoy Indian food so much, I've gone out to eat it for my birthday every year since I was in middle school.

I have a bunch of Indian recipes and cook it at least once a month. I'm happy to drop a few here if anyone would like.

[Edited on June 6, 2023 at 9:33 AM. Reason : ]

6/6/2023 9:28:05 AM

I think it's cumin I don't like

bc isn't that in some Mexican food too?

6/6/2023 11:50:31 AM

more tex-mex than mexican

6/6/2023 12:07:33 PM

Both Mexican and Indian food use a lot of cumin and cilantro. (Coriander is the seed of the cilantro plant, but I don't see it used quite as much in Mexican dishes).

You could also include chili powder as a commonly shared ingredient, although it might be a little different for each of the two cuisines.

I feel like every Mexican dish that I make is simply garlic, salt, pepper, cumin, chili powder, cilantro and lime juice, with very little variation in seasoning from that - maybe oregano, also.

The spice mixtures for Indian dishes tend to have a bit more range, including turmeric, mustard, paprika, cinnamon, (the aforementioned coriander, cloves, cardamom,) etc.


^ Perhaps the dishes that I've been cooking are more Tex-Mex than authentic Mexican. Which herbs or spices do authentic Mexican dishes typically include?

[Edited on June 6, 2023 at 12:24 PM. Reason : ]

6/6/2023 12:20:42 PM

Quote :

"I enjoy Indian food so much, I've gone out to eat it for my birthday every year since I was in middle school."

Its my fav type of food too. I'd have it for every meal if I could. I've tried making it myself, but I've found that unless I take hours to cook it, I can never get it right.

6/6/2023 12:24:43 PM

There's definitely a lot of tempering of spices to infuse flavor into the masala gravy in a lot of Indian dishes. I figure that I'll let a cook at a restaurant do that or I'll go through the effort during a weekend, if I really want to savor a dish.

I've found that this recipe for Chana Masala is easy to make on a weeknight and has enough flavor to tide me over until I feel like making or ordering a dish that requires more effort.

I'm usually able to keep all of the ingredients in stock, aside from the fresh ginger and cilantro. (I have a freezer full of chile peppers, and I usually have a yellow onion sitting around.) In a pinch, I'll just mix ground ginger and dried cilantro in with the spice mixture without much noticeable difference in the flavor. I've also used frozen diced onion, which seemed to work as well as using a fresh onion.


1.5 Tbsp vegetable oil
1 bay leaf
1.5 tsp cumin seeds
1 yellow onion, diced
1 Tbsp water
3 cloves garlic, minced
1 Tbsp ginger, minced
1 chile pepper, minced
1.5 tsp garam masala
1.5 tsp ground coriander
1/2 tsp salt
1/2 tsp ground turmeric
1/4 tsp ground black pepper
1/4 tsp chili powder
1/4 tsp ground paprika
1/4 tsp ground cayenne
1 14 oz can diced tomato
2 14 oz cans chickpeas, drained and rinsed
1/2 cup water
1 1/3 Tbsp lemon juice
1/4 cup cilantro, chopped

Combine minced garlic, ginger and chile pepper, and set aside.

Combine garam masala, coriander, salt, turmeric, black pepper, chili powder, paprika and cayenne, and set aside.

Heat oil in a large saucepan or Dutch oven over medium heat. Fry bay leaf in hot oil until fragrant, about 30 seconds. Add cumin seeds and cook until fragrant, about 30 seconds.

Add onion and cook, stirring frequently, until onions start to leave a brown coating on the bottom of the pan, about 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking about 4 to 6 additional minutes.

Add garlic, ginger and chile, and stir to combine. Add spice mixture and stir until fragrant, about 30 seconds. Stir in tomatoes; then stir in rinsed chickpeas. Add 1/2 cup water and stir.

Bring to a simmer, cover with a lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until the liquid has reduced into a thick stew and the spices have melded, about 20 to 30 minutes.

Stir in lemon juice and cilantro. Season with salt to taste. Serve with rice or naan.

[Edited on June 6, 2023 at 1:21 PM. Reason : ]

6/6/2023 1:18:56 PM

Quote :

"Which herbs or spices do authentic Mexican dishes typically include?"

pretty much just not cumin. tex-mex is more or less mexican with some added emphasis on cumin, beef, flour tortillas, and more/different cheeses

Quote :

"I'm usually able to keep all of the ingredients in stock, aside from the fresh ginger and cilantro."

i've heard frozen ginger + a micro plane is the way to go for freshness and convenience, but haven't tried it

6/6/2023 1:56:03 PM

I've had Mexican-Indian fusion before.
Amazing stuff

6/6/2023 6:48:52 PM

I love all Indian food

ok well my bit is ruined bc marquee doesn't seem to work :3

[Edited on June 6, 2023 at 8:51 PM. Reason : EDITED FOR YOUR PLEASURE]

6/6/2023 8:49:03 PM

^^^^i try to limit recipes to like 10 things or less. Thats way too many

6/6/2023 9:07:56 PM

That meme of India mahal with the 3 dude puking

6/6/2023 10:32:20 PM

^^ If you consider the garlic, ginger and chile peppers as a single component and the spice mixture as a single component, then it's only 12 different components.

If it seems like it might be a recipe that you would want to make again, you could quadruple the spice mixture and store the extra portion in a spice jar, saving you from having to measure everything again the next time that you make it.

I usually double the recipe above and pair it with this rice recipe:

2 Tbsp butter
2 cloves garlic, minced
1 tsp turmeric
1/2 tsp salt
1/4 tsp cumin
pinch cinnamon
2 cups uncooked jasmine or basmati rice
3 cups chicken broth
1 bay leaf

Add the butter, garlic, turmeric, salt, cumin and cinnamon to a medium saucepan, and sauté over medium heat for 1-2 minutes, or just until the garlic has softened.

Add the rice to the pot, stir and cook for about 2 minutes to slightly toast the rice.

Add the chicken broth and bay leaf to the pot and cover. Increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer, covered, for 20 minutes.

After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. After resting, fluff with a fork and serve.

6/7/2023 8:12:09 AM

Indian cuisine is probably my 3rd or 5th favorite. I like it spicy

6/7/2023 9:07:54 AM

Eating lamb vindaloo right now

6/11/2023 3:32:09 PM

I like curry (japanese curry > *), but indian restaurants definitely try to make their 3 varieties of curry sound like 25 and they try to make it sound like things that are curry are not curry. like...brah....this shit is like the warriors game, it's ALL CURRY.

[Edited on June 12, 2023 at 10:52 AM. Reason : ]

6/12/2023 10:52:19 AM

Quote :

"Eating lamb vindaloo right now"

Prob my favorite dish ever.

6/12/2023 12:01:17 PM

Quote :

"like...brah....this shit is like the warriors game, it's ALL CURRY."

LOL!

6/12/2023 2:51:13 PM

I meant to say how can people not like Indian food

6/12/2023 7:40:29 PM

I really like Indian but I don't often have it. If I ever go vegetarian (and I never will), Indian would be the only way I could do it. It could be like some damn rice and chickpeas with sauce and it's delicious.

6/13/2023 9:42:25 AM

I had probably the best Indian meal that I've ever had at Nazara in Cary this past weekend.

8/7/2023 7:50:12 AM

^Congrats!

8/7/2023 8:22:49 AM

Quote :

"I meant to say how can people not like Indian food "

LOL! Nice try, Trump!

8/7/2023 10:45:33 AM

Best Indian place in Raleigh? (not Cary/Apex)

Taj Majal is pretty good, but what a dump. And we had multiple issues with the service last time.

Haven't been to Royal India (on Capital) in years. Is it any good now?

8/7/2023 11:07:56 AM

I haven't been to Royal India in a couple of years, but it was good when I went.

They're worth checking out, if for nothing other than their mulligatawny soup.

8/7/2023 12:05:53 PM

Kabab and Curry across from campus has always been very solid

8/7/2023 8:38:12 PM

lol diarrhea

8/7/2023 10:24:11 PM

^^
I went once and it was bland

Tan mahal has probably the best tasting food but their facility is from the 80s and the service can be weak. Don’t know anything about Cary or Durham though

8/7/2023 11:49:18 PM

Quote :

"Taj Majal is pretty good, but what a dump"

lololol that is my experience with just about any Indian restaurant where the food is good. If the ceiling is dripping water into a bucket, I know I'm in for something tasty.

8/8/2023 12:34:46 PM

Quote :

"I went once and it was bland"

I love that joint, but it's def brown people food made for white people's palates. It is where i got food for my solo pandemic Thanksgiving in 2020 tho, so it'll always a place in my heart.

8/8/2023 4:37:55 PM

It seems like Raleigh doesn't have a propionate amount of India places. Cary, Morrisville & Apex have tons (I know, I know)

And yeah, I did Kabab & Curry a few times years back, and it was pretty okay. And the place down the road that's been multiple Indian places (across from old Sub-Conscious)

8/8/2023 4:59:26 PM

My buddy lives over on Trillium Whorl off of Hillsborough and he says (whatever Wild Cooks/India Mahal is called now) just keeps getting worse an worse. He and his wife just walk further down to Lime and Lemon, which is a sneaky good n chill joint.

As far as close to campus, Dharani Express at Avent Ferry's space is pretty inconspicuous, but their buffet is pretty solid, and some of it definitely brings more heat. https://www.dharaniexpressnc.com/

8/9/2023 1:09:00 PM

^this post sponsored by Marko Enterprises, Ltd.

8/9/2023 5:01:46 PM

speaking of avent ferry buffets why hasn't the CHINA QUEEN opened their buffet back up??

I have such fond memories of it

8/9/2023 5:08:41 PM

lol that place was terrible, but it was my kind of terrible

kinda wild they haven't started that back up!

8/10/2023 12:37:04 PM

^^^^

I went to lime and lemon once for some lunch deal they had
was pretty good

8/17/2023 3:08:00 PM

I feel bad for disparaging Indian food and culture, and I apologize :3

8/17/2023 4:04:41 PM