Indian food...I don't get it

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

This is written like a Trump tweet.

...only his tweets concern geopolitical matters, race relations, and the future of our country.
Yes, just like a trump tweet!

You're definitely really smart.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

This is written like a Trump tweet.

...only his tweets concern geopolitical matters, race relations, and the future of our country.
Yes, just like a trump tweet!

You're definitely really smart.

Trumpkin snowflake.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

New poster here, but I agree w/ PP about the hot climate/spices.

Have you lived in a hot tropical country?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

But that's not the case in India. Throughout my growing years in India, every meal was made fresh. So fresh breakfast , lunch, dinner and snacks in between. That was the routine in pretty much every household in our neighborhood. With easily available household help, it wasn't a novel concept. There was no "buying " lunch at school, because schools didn't serve lunches. We had a dabbawala, get our fresh piping hot lunches every single day. Vegetables and fruits were bought everyday as well. My mom used the fridge to store spice mixes and flours.

Well, what about the help and their families?

They ate at the houses they worked at.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here. It's fascinating to read everyone's responses--thanks!

I just want to clarify that my intent was not to disparage Indian cuisine. I'm merely trying to figure out if I was missing something, because Indian cuisine is so popular, and I pride myself on being open to new things (and this is no niche or fad--I want to like it).

After reading these replies, It's obvious that Indian cuisine is nuanced and regional (duh--its a large country!). I believe I've tried a few lunch hour, takeout-type places--places that probably muddle everything together and, as a result, the subtle nuances are lost in generic, overly-sauced/spiced dishes.

TBH, I'm not in the DC area (I'm in CT, 45 mins from NYC). I think I'll have to pick a quality place in the city to try!

Meh, take solace in the fact that the "trend" is dying, and the Indian coworkers are bitter about it. They pride themselves too much on their food, and are extremely offended that I can reproduce their dishes with ease (they pride themselves in Indian food being "difficult").

It's fine, and everyone should be able to find something, but totally overrated.

This is written like a Trump tweet.

...only his tweets concern geopolitical matters, race relations, and the future of our country.
Yes, just like a trump tweet!

You're definitely really smart.

Trumpkin snowflake.

I despise our new president, and that's dead-serious business to many... Morons who envoke his presence during every single little trivial thing (such as a discussion of gddamn Indian food) only trivialize the matter.

So get a grip. If you like Indian food, great. If you think it sucks, that's your prerogative...the subject matter of his tweets matters--A forum thread on Indian food does not.

[Anonymous]

OP - if you don't like curries, you should try different Indian foods such as biryani (rice dish) or kebabs or Soth Indian dosas. Try the bone in tandoori chicken at Ravi Kebab in Arlington. It is a Pakistani place with really good food. Get the lamb chops or Chapli Kebab with a side of chickpeas - so good. Also, try the mixed chat or bhel puri or spinach dish at Masala Art. Indians and Pakistanis are masters at cooking lentils too. I love their breads too - parhatas, puris and naan. Try going to the Bombay Club for brunch. I think you will see a different side of Indian cooking.

[Anonymous]

I don't like it either, and I love most types of food. It tastes too "earthy." I can deal with the samosas and naan though.

[Anonymous]

I've had both Indian home cooked and restaurant food (in India, the US, the UK and elsewhere). A lot of oil/ghee is involved, too much for my preference. Not a fan of all the spice pods left in the dishes and you're expected to sift around it. Obesity and diabetes are a growing problem among middle class Indians so it's not exactly the healthiest cuisine if you don't watch it, but that's probably true for most cuisines.

Did enjoy some dishes. Others less so. Dosis are nice as are appams from South India.

[Anonymous]

Anonymous wrote:Before you give up try Raskia. PLEASE! It could change your life.

This. I can not agree enough with this enough.

[Anonymous]

Anonymous wrote:I've had both Indian home cooked and restaurant food (in India, the US, the UK and elsewhere). A lot of oil/ghee is involved, too much for my preference. Not a fan of all the spice pods left in the dishes and you're expected to sift around it. Obesity and diabetes are a growing problem among middle class Indians so it's not exactly the healthiest cuisine if you don't watch it, but that's probably true for most cuisines.

Did enjoy some dishes. Others less so. Dosis are nice as are appams from South India.

I think that's true for most carbohydrate-heavy cuisines once it's no longer the norm to do heavy manual labor.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Before you give up try Raskia. PLEASE! It could change your life.

This. I can not agree enough with this enough.

Indian here. Never could understand the Rasika hype.

[Anonymous]

Anonymous wrote:OP - if you don't like curries, you should try different Indian foods such as biryani (rice dish) or kebabs or Soth Indian dosas. Try the bone in tandoori chicken at Ravi Kebab in Arlington. It is a Pakistani place with really good food. Get the lamb chops or Chapli Kebab with a side of chickpeas - so good. Also, try the mixed chat or bhel puri or spinach dish at Masala Art. Indians and Pakistanis are masters at cooking lentils too. I love their breads too - parhatas, puris and naan. Try going to the Bombay Club for brunch. I think you will see a different side of Indian cooking.

It's a shame OP isn't in the D.C. Area. The chickpeas from Ravi Kebab are AMAZING.

Re: Rasika, the palak chaat and black cod are amazing, but everything else I've had there has just been ok.

[Anonymous]

Anonymous wrote:I feel the same way about Ethiopian food.

I was coming in to say the same. OP-I'll eat your share if Indian and you can have my share of Ethiopian. (Though it's mainly the injera that I don't like.)

[Anonymous]

Non-Indian here.

I like Indian food. Had Tandoori Chicken for the first time in college. Later graduated to biryani, curries, rogan josh, etc. I don't know a lot about it, haven't had it at an Indian person's home or in India or in the fancier Indian restaurants here - but just enjoy the mix of flavors and textures. So sue me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:India is a hot climate and food can spoil quickly which is probably why they put tons of spices on it to mask any off flavors.

Are you posting from 1850?

It makes sense. Refrigeration is a modern invention and India is a third world country. The spiciest foods come from warmer climates, where spoilage is more likely.

There's a difference between using something to prevent spoilage and using something to disguise spoilage.

Yes, but you're splitting hairs. Spoilage happens in hot climates. If I were poor and had a family to feed, and had some meat that was starting to go bad, I'd add spices.

What? Do you use the refrigerator to disguise spoilage? That's disgusting. A lot of spices and garlic have antimicrobial properties. The food still spoils but it takes a lot longer to do so. Also, if you would feed your children rotten meat, you're very short-sighted.