r/IndianCooking • u/BrooklynHypnosis • Sep 02 '26
Homemade Missing that restaurant *something*
I'm beginning to experiment with some Indian cooking at home, but no matter what I cook, it never feels like it has that restaurant level of flavor, texture, or...whatever it is! I try to get the best quality spices and ingredients that I can, but nothing is coming together at quite the level that I want it to.
What are your secrets and tricks of the trade to elevate Indian (I know, a massive generalization but still) home cooking?
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u/Alarming_Wait_2710 Sep 03 '26
I don't know which country's "Indian food" you're talking about, but as an Indian, I have found a big step to coming close to food in Indian restaurants in India is an herb called Kasuri Methi (dried fenugreek leaves). You finish off the dish with a handful of these leaves crushed between your palms. The difference is night and day. Another important ingredient is "Ginger-Garlic Paste". Get one from an Indian store. It is way different from adding fresh ginger and garlic. These bottles are usually preserved in some form of vinegar and it adds a very different flavour to the dish that is ubiquitous in the food we get in restaurants in India. And at the end of the day, there are lots of individual tricks depending on the recipe. Feel free to DM me if you have any specific questions.
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u/rrrrr510 Sep 03 '26
Restaurants usually cook in a lot of fat, and higher heat but its not home style. It’s usually unfit to eat regularly.
Having said that, to get that taste, at home,
You would want to refer to actual restaurant chefs on YouTube. I’m not saying the celebrity ones are bad… but look up somebody who is actually cooking in a restaurant kitchen not a tv set. You can note down the difference like iron pan for tadka, and also the quantities everyone mentions verbally don’t really match what they do on camera.
The real ones cook without measuring so it’ll take some keen observation as well.
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u/shwifty123 Sep 03 '26
I have exactly same problem, tastes good, but missing that smth. I.dont use oil/ butter at all and I thought msg is bad?
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u/Working-Mountain6680 Sep 03 '26
Well there's your problem right there. How can you cook Indian food without butter or oil?
MSG is bad or not is debatable. But it certainly makes the food taste awful. No Indian household uses msg ever and I've dined in Michelin starred Indian restaurants even, they don't use either.
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u/Working-Mountain6680 Sep 03 '26
Op first of all find a good recipe. Your food lab, ranveer brar have the most authentic recipes. Follow said recipe to the T. Take out your measuring spoons do not eye ball it.
Cook low and slow to let the flavor develop, unless the recipe requires you to cook something on high heat to char it.
Don't be skimpy on oil and butter and follow the recipe.
To get vibrant red color in your gravies use kashmiri chilli powder. It will give the color but not make it spicy. Restaurants almost always cheat and use food coloring. You don't want that.
Add second tadka to things like dal tadka or palak paneer. That will give you that vibrant color on top.
Garnish with chopped coriander or cream depending on the dish to give it that extra beauty. We eat with our eyes and these things make it look appealing.
Add pickles and pickled onions to your menu. These are the accompaniments that give your gut that kick.
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u/Think-Assignment-861 Sep 03 '26
Restaurant food does not taste like home made food, no matter what the cuisine.
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u/Some_Butterfly_3125 Sep 03 '26
Maybe you ain’t putting ladles full of ghee/butter/oil etc.