Saag Paneer Spinach
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Apr 22, 2016 | 8:09 am
#169
Join Date: Jan 2015
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Posts: 1,677
Apr 22, 2016 | 9:14 am
#171
Join Date: May 2015
Location: DCA
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Apr 22, 2016 | 9:35 am
#172
Join Date: May 2013
Location: LHR
Programs: AA EXP, DL DM, Marriott Titanium
Posts: 1,056
1. Take traditional recipe (for saag paneer, for example, or maybe for something without paneer that's healthier)
2. Add less spice
3. Dump tons of cream and ghee
Additionally, most restaurants in the US tend to only serve North Indian food. Southern food is quite different, and while ghee makes its way into many dishes, the food is generally quite light.
I'm Indian-American; the food I grew up eating, and now cook for myself, is quite different from the super-fatty restaurant variants. DIY sometime! You'd be surprised at how unimportant ghee actually is to much of the cuisine.
Apr 22, 2016 | 9:45 am
#173
Join Date: Mar 2015
Location: Home
Posts: 468
I'd quibble with this -- my guess is you're referring to restaurant Indian food, which is generally made through the following process:
1. Take traditional recipe (for saag paneer, for example, or maybe for something without paneer that's healthier)
2. Add less spice
3. Dump tons of cream and ghee
Additionally, most restaurants in the US tend to only serve North Indian food. Southern food is quite different, and while ghee makes its way into many dishes, the food is generally quite light.
I'm Indian-American; the food I grew up eating, and now cook for myself, is quite different from the super-fatty restaurant variants. DIY sometime! You'd be surprised at how unimportant ghee actually is to much of the cuisine.
1. Take traditional recipe (for saag paneer, for example, or maybe for something without paneer that's healthier)
2. Add less spice
3. Dump tons of cream and ghee
Additionally, most restaurants in the US tend to only serve North Indian food. Southern food is quite different, and while ghee makes its way into many dishes, the food is generally quite light.
I'm Indian-American; the food I grew up eating, and now cook for myself, is quite different from the super-fatty restaurant variants. DIY sometime! You'd be surprised at how unimportant ghee actually is to much of the cuisine.
Restaurant Indian food in US is nowhere close to authentic Indian food. Which in itself is a rarity in restaurants in India (at least in big metro cities).
To taste the authentic food get yourself invited to an Indian home and tell the hosts to cook everyday dishes and not bother about non-Indian palate. You will be surprised how little ghee is used in cooking.
Even after all said and done ghee itself is not unhealthy - in fact it is one of the best source of saturated fats which are making a name for themselves these days.
IMO French use more butter then Indians use ghee!
Apr 22, 2016 | 10:01 am
#174
Join Date: Jul 2012
Posts: 1,079
This just goes to show how lack of familiarity with things can lead to misperceptions. The hairy looking red fruit in the picture above, which I guess is supposed to turn people off, is rambutan, related to lychee fruit, which is delicious. The outer rind is easily peeled off, revealing a luscious white fruit. It is far too expensive to ever be found in a Sky Club, as it is native to Southeast Asia. Nevertheless, it does not have a strong or unusual smell or taste like some fruit only appreciated by a few. It really is delicious. Try them sometime.
Apr 22, 2016 | 10:03 am
#175
Join Date: Apr 2005
Location: New York, western US
Programs: DM/3MM
Posts: 4,315
Apr 22, 2016 | 10:45 am
#176
Suspended
Join Date: Sep 2005
Location: SEA
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Posts: 9,779
I'd quibble with this -- my guess is you're referring to restaurant Indian food, which is generally made through the following process:
1. Take traditional recipe (for saag paneer, for example, or maybe for something without paneer that's healthier)
2. Add less spice
3. Dump tons of cream and ghee
Additionally, most restaurants in the US tend to only serve North Indian food. Southern food is quite different, and while ghee makes its way into many dishes, the food is generally quite light.
I'm Indian-American; the food I grew up eating, and now cook for myself, is quite different from the super-fatty restaurant variants. DIY sometime! You'd be surprised at how unimportant ghee actually is to much of the cuisine.
1. Take traditional recipe (for saag paneer, for example, or maybe for something without paneer that's healthier)
2. Add less spice
3. Dump tons of cream and ghee
Additionally, most restaurants in the US tend to only serve North Indian food. Southern food is quite different, and while ghee makes its way into many dishes, the food is generally quite light.
I'm Indian-American; the food I grew up eating, and now cook for myself, is quite different from the super-fatty restaurant variants. DIY sometime! You'd be surprised at how unimportant ghee actually is to much of the cuisine.
Apr 22, 2016 | 11:05 am
#178
Join Date: May 2015
Location: ATL
Programs: DL DM, GOES
Posts: 711
Say what you will about crickets & scorpions, I'm not eating one.
Unless perhaps, it's served up by Grace Potter.
Apr 22, 2016 | 11:07 am
#179
Suspended
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Apr 22, 2016 | 11:08 am
#180
Join Date: May 2013
Location: LHR
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