Posted in Not quite curry on 09/24/2009 12:15 pm by admin
Cottage cheese is familiar to most of us. It is among the most basic of American and European foods and an normal element of a meal in France or Greece. However, the Indian variety, known as paneer, is just a little bit different. Akin to ricotta, it contributes not just dairy produce but a fabulous hint of piquancy to any dish. Read the rest of this entry »
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Posted in Not quite curry on 09/15/2009 02:05 pm by admin
Talk about Tandoori and everyone at once thinks of Tandoori Chicken. That’s all very well, but there is a bit more to the tale than that. A ‘tandoor’ is a circular, clay oven from which the recipe gets its name. They have been used in Northern India for centuries. Reaching a temperature of as high as 900F/480C they can effectively char the outside of the meat while the interior remains tender and moist. So, how exactly is that done? Read the rest of this entry »
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Technorati Tags: authentic tandoori chicken, indian food
