Indian Food

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Love it.
 
Yes! Especially the salmon!
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What? Wrong Indian?:D
Butt
 
Indian food is awesome. I prefer the lunch buffets.
 
I used to eat quite a bit of Indian food for lunch here in Boston. Unfortunately, I had to stop as the food would really set off indigestion later in the day or evening (Dr.'s orders). Luckily, the restaurant was a good 15 minute walk from the office, so it was easy to avoid tempation.

Fast forward five years, and a new Indian restaurant opened right across the street from my office. Dang, I go every Friday and pay the price when I get home. Lamb Curry and Chicken vindaloo are my favorites, but they'll do me in by evening.
 
sparkplug said:
Me neither since most dishes that I have had are cooked with curry, now Thia curry is a different story.
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most restaurants err on the side of caution and go with a mild curry. I suggest vindaloo if you like heat. Tell them to cook it traditional. :beer:
 
The forum is campfire cuisine. Anybody cooking any Indian food in the field? It seems like most Indian food is either slow cooked or broiled at insane heat.

Massaman beef could work if you pre-cook most of it and add the potatoes in camp.

Tandoori chicken could probably be cooked on the grill.

I could see doing a lentil curry since lentils cook fast.
 
We've, on several trips, had chicken or lamb cubed and ready to go. Then a jar of masala or any other Indian sauce (Costco has a couple great ones in their refrigerated section) is emptied into a pan along with said meat and simmered for about 30-minutes. A little quick to heat Trader Joe's pre-cooked vac sealed brown rice along with naan from there or WF's and its Indian night around the campfire ;-)

Saag is another fav...paneer, lamb, chicken, goat, wild sheep, you name it...it just works for me. Another easy to prep at home then just simmer and serve on the trail.

Ali, on our Hole in the Rock/Utah explore a couple years ago, brought some incredible Bangladesh (similar to Indian but sans yogurt...) chicken dish his Mom made for him to bring...unforgettably spectacular!
 
spressomon said:
We've, on several trips, had chicken or lamb cubed and ready to go. Then a jar of masala or any other Indian sauce (Costco has a couple great ones in their refrigerated section) is emptied into a pan along with said meat and simmered for about 30-minutes. A little quick to heat Trader Joe's pre-cooked vac sealed brown rice along with naan from there or WF's and its Indian night around the campfire ;-)

Saag is another fav...paneer, lamb, chicken, goat, wild sheep, you name it...it just works for me. Another easy to prep at home then just simmer and serve on the trail.

Ali, on our Hole in the Rock/Utah explore a couple years ago, brought some incredible Bangladesh (similar to Indian but sans yogurt...) chicken dish his Mom made for him to bring...unforgettably spectacular!
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Where do you get goat? I had it once at the Indian buffet place over by Costco I'd like to try it again.
 
Several times a year when we're down that way...we were just down there over New Year's...we like to stop in at the Marin Farmer's Market at the Marin County Civic Center. They have a very nice Farmer's Market on Sunday mornings; Eduardo can be found cooking and selling his Paella there on occasion. Anyway there is a small sustainable/natural style meat purveyor/butcher there that has goat meat including frenched racks which are SUPER BTW. However we got there too late this last time and they had already sold all the goat. But they had fresh pork belly and fresh pork ham (not "ham" but ham/leg) that was incredible and he had a 2 for 1 sale going on. Its a different world down there :)
 
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