Explore by Tags

Entries tagged with 'Indian Food'

Lunch in the Loop: Rock the Naanwiches at Naansense

Chicago Dennis Lee 9 comments

If you're in the neighborhood, you should definitely swing by Naansense to catch one of the chicken or lamb naanwiches. They might make a naanbeliever out of you. See what I did there? No, I'm not proud of myself. More

Fill Up on Vegetarian Indian Food at Annapurna in Rogers Park

Chicago Mike Gebert 11 comments

If there's anywhere in this town I'll gladly give up meat, it's the 2500 to 2600 blocks of west Devon. That strip is home to two vegetarian restaurants where I'll eat happily and without the least sense of deprivation. More

TGI Fry-Day: Gobi Manchurian at Rangoli

Chicago Nick Kindelsperger 1 comment

I know it's kind of hard to believe, but the little hunks of fried goodness pictured above are vegetables—not chicken, pork, or any other kind of meat. Not that you'll care much. Though it is completely vegetarian, this is still one greedy appetizer. More

Wild Side: Cow Trotters and Lamb Brains at Shan Restaurant

Chicago Dennis Lee 1 comment

If you're up for it and want to try something more along the wild side of things, go hang out at Shan Restaurant and give brains and feet a crack. Don't worry. You won't become a lamb zombie. More

Charcoal-Grilled Ecstasy at Khan B.B.Q.

Chicago Mike Gebert 11 comments

There are people who, when you ask them about something, say "Oh, that's one of my favorite things to eat in Chicago," and if you tallied up everything they said that of, it would amount to a small town phone book's worth of dishes. So let me be clear about the chicken boti at Khan B.B.Q.: it's one of my favorite things to eat in Chicago, as in three. More

Lunch in the Loop: Devour the Indian Buffet at Chicago Curry House

Chicago Dennis Lee 3 comments

Unless you work in Printer's Row, Chicago Curry House might be a bit of a haul for you office workers, but if you're playing lunch hooky (you know who you are, you troublemakers), it's worth the long walk or short cab ride. There's really only one thing you'll need to get—a plate at the buffet ($10.95). I know there's some serious buffet haters out there, but you hold your wiggly tongues! More

Beyond Curry: Chutney Sandwiches

Beyond Curry Denise D'silva Sankhe 1 comment

Chutneys come in various forms in India. This green sandwich chutney is mildly spiced and slightly piquant, the perfect spread for a quick vegetable or chicken sandwich. More

Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded'

Cook the Book Kate Williams 3 comments

Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce. Raghavan Iyer's version in Indian Cooking Unfolded is just the ticket. More

Ultimate Chicken Curry (Tamatar Murghi) from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 7 comments

Chicken curry is an obvious choice when assembling an Indian menu: it is often fairly simple, the subtle flavors of the poultry take Indian spice well, and it's generally a crowd pleaser. But obvious doesn't have to mean dull or predictable. In fact, chicken curry is a good place to show off carefully layered spices and a rich, voluptuous sauce. Raghavan Iyer's version in Indian Cooking Unfolded is just the ticket. More

Sweet Corn with Toasted Coconut (Thénga Makkaí) from 'Indian Cooking Unfolded'

Cook the Book Kate Williams Post a comment

This toasted coconut and chile spice blend from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, is a wonderful way to jazz up a pan of sautéed corn—the nuttiness of the coconut tones down the sweetness of the kernels, the dried chiles add intensity, and the citrus notes of the coriander seeds brighten the richness of the coconut. More

Sweet Corn with Toasted Coconut (Thénga Makkaí) from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 1 comment

This toasted coconut and chile spice blend from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, is a wonderful way to jazz up a pan of sautéed corn—the nuttiness of the coconut tones down the sweetness of the kernels, the dried chiles add intensity, and the citrus notes of the coriander seeds brighten the richness of the coconut. More

Braised Beet Salad with Golden Raisin Vinaigrette from 'Indian Cooking Unfolded'

Cook the Book Kate Williams Post a comment

In Indian Cooking Unfolded, Iyer offers seven Indian-esque salad recipes that blend Western-style raw greens with robust Indian spice. This beet salad is a perfect example of Indian-American fusion, with heat from ginger balanced by grassy cilantro and candy-sweet golden raisins. More

Braised Beet Salad with Golden Raisin Vinaigrette from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 1 comment

In Indian Cooking Unfolded, Iyer offers seven Indian-esque salad recipes that blend Western-style raw greens with robust Indian spice. This beet salad is a perfect example of Indian-American fusion, with heat from ginger balanced by grassy cilantro and candy-sweet golden raisins. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

Cook the Book Kate Williams 1 comment

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 1 comment

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

Cook the Book: 'Indian Cooking Unfolded'

Cook the Book Kate Williams Closed

Chef and cooking instructor Raghavan Iyer's Indian Cooking Unfolded digs deep into the techniques of classic Indian cuisine. The result is a book of 100 recipes, each written with such an eye for detail that even a 10 year old could execute with flair. More

Deep Cuts: How to Make Chicken Tikka Masala at Home

J. Kenji López-Alt 14 comments

Great chicken tikka masala starts with great tandoori chicken. We're talking chicken with a deeply charred, smoky crust, a tender, juicy texture, and deep flavor from its yogurt and spice-based marinade. Is it possible to get there without a 1,000°F coal-burning tandoor oven? It wasn't easy, but we figured out. More

Beyond Curry: Pepper Poppadoms

Beyond Curry Denise D'silva Sankhe Post a comment

Poppadoms are an Indian staple made from little more than flour, water, and spices. Roasted, toasted, fried, or sun-dried, the thin, flavorful crisps make for a quick, healthy snack or side. More

Beyond Curry: Aromatic Indian Shrimp Pilaf (Kolambi Bhaat)

Beyond Curry Denise D'silva Sankhe 3 comments

If, like me, you love rice and have a soft spot for seafood, you're bound to find this dish irresistible. It uses a host of whole spices that create a wonderfully heady aroma. Kolambi Bhaat literally translates to shrimp pilaf; it's an especially popular meal along India's west coast, where there's an abundant supply of fresh seafood. More

Beyond Curry: Kerala Style Egg Gravy

Beyond Curry Denise D'silva Sankhe 1 comment

Curry leaves, fennel seeds, tomatoes and a few fragrant spices make this egg gravy a delicious, quick supper treat. More

More Posts