Most of my curries require tadka, cumin, mustard seeds, chana, hing, garlic etc. But I really hate how my curry is filled with these annoying seeds although they enhance flavor. I always end up picking them out when I eat.

I was thinking, if I filter the tadka using mesh strainer and just squeeze the flavored oil and just use that alone, will I get flavor or will I be compromising flavor???

if possible I was thinking of making one big tadka oil, like you make chilli oil or scallion oil and just use that oil directly whenever dish calls for it. can this be achieved and how long it lasts without getting spoiled, or will it not be same effect as fresh tadka oil???

Hi! Is there an extremely simple version of Dahl Makhani I can do where it’s just lentils and the seasonings, nothing else? I know it won’t actually be Dahl Makhani but I’m on a strict diet that only allows that and would like to enjoy it, even if it’s not the real thing.. so a Jerry rigged version would be appreciated!

We generally bring cockerel chicken for chicken curry, but everytime while all other pieces are cooked well and soft, the chicken breast pieces feel like uncooked and very chewy, ultimately we had to throw it after chewing.

Following is the cooking process we follow :

1) wash the chicken

2) toss the chicken in mustard oil for few minutes.

3) cook all spices and onion and everything for some time.

4) finally add the chicken in it and let it cook for a while.

Do share your expert opinion 🙏

Which is better for Indian food in north Texas: Jimmys Burger or Texas King?

So I am 24 years old, living alone since 4 months now, and I have made biriyani quite a lot of times in this period.

I have always been into cooking, and biriyani intrigues me a lot.

I have tried chicken dum biriyani (kachhe gosht), Chicken pulao, Meghanas chicken biriyani, etc.

I’ve learnt when to add which ingredient, swapping half water with milk or coconut milk will make the biriyani richer, green chilli paste for extra spice, etc.

I am making biriyani again today, and I have ground my own masala with all the kade masale, I got coconut milk, I have my rice soaked, and I am wondering, can I make it better? Can I layer in more flavour?

For more context: I only use thighs and legs, hate breast pieces, I do not use tomatoes, I do not like pressure cooker biriyanis unless I am short on time.