For last week's Cook and Tell challenge we asked all of you to travel east and try your hands at Indian cooking. With all of its varied regional cuisines and bold flavors Experimenting with Indian proved to be quite the popular challenge. Let's take a look at a selection our favorite curries, kormas, dals, and more.
Being Indian made this week's challenge pretty simple for somaR whose blog ecurry is devoted to Indian food both home-cooked and in restaurants. Here's a link to all of her curries and a recent favorite, Paneer Makhani, homemade cheese in a tomato cream sauce.
cathyeats was concerned that high cholesterol would mean having to give up on Indian all together but she found many ways to make healthy dishes like this channa saag, a chickpea and spinach curry packed full of wonderful Indian spices.
While mangotomato loves Indian food, she's not quite comfortable calling her creations authentic. Instead she prefers to use "Indian-inspired" for such dishes as Indian potato soup with coconut milk, ginger, and chiles, and an Indian inspired omelet with turmeric and yogurt.
hryerby chimed in with two indispensable books on the subject of Indian cooking, Raghavah Iyer's 660 Curries and Curry: A Tale of Cooks and Conquerers by Lizzie Collingham which highlights the differences in foods and flavors throughout all of India's regions.
For this week's challenge seriousb tackled Indian using the sous-vide method—boil-in-a-bag channa masala counts, right?