What cuisines should I try?

[Anonymous]

There are so many regions in India. You have many options. Check out the Indian grocery for ready to make powders that you mix with tomato paste and cream to make subjis. Tons of frozen food too so you could just get that and make rice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

Do you have a good site or cookbook for Sichuan? I love sichuan food, and while I've done some individual dishes, I haven't done a fancy full meal.

https://flybyjing.com/blog/

[Anonymous]

Jamaican is fun and hard to mess up -- start with a tropical drink -- pineapple juice with ginger is nice and can add rum if you want

None of the dishes are difficult, most of them are cooked for a long time.
Jerk chicken, brown stew chicken, curry chicken
Oxtail isn't that hard either just takes a few hours
Goat curry, buy 3 lbs of goat from any halal place

Fried plaintains
Rice and peas
Stir fried cabbage

[Anonymous]

Indian and Moroccan.

[Anonymous]

Check out dumpedlingss on Insta

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

Do you have a good site or cookbook for Sichuan? I love sichuan food, and while I've done some individual dishes, I haven't done a fancy full meal.

Woks of Life: https://thewoksoflife.com/

Fuchsia Dunlop’s cookbooks:
https://www.amazon.com/Food-Sichuan-Fuchsia-Dunlop/dp/1324004835/ref=mp_s_a_1_2?qid=1702966929&refinements=p_27%3AFuchsia+Dunlop&s=books&sr=1-2

https://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773/ref=mp_s_a_1_5?qid=1702966929&refinements=p_27%3AFuchsia+Dunlop&s=books&sr=1-5

Mala Market for pantry staples:
https://themalamarket.com/

[Anonymous]

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

There are dozens of regional Indian cuisines too, and meals are very easy to put together.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

There are dozens of regional Indian cuisines too, and meals are very easy to put together.

OP here,

I make a lot of individual Indian dishes, but I'd love to find resources for making an entire meal for a special occasion. Part of what I'm interested in when I do this is in how cultures combine dishes, and what foods go together in other cultures, and in the ways food differs by region.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

Indian is just like Chinese, a ton of regional cuisines. What you see at a random North Indian restaurant with butter chicken doesn’t even begin to crack it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

There are dozens of regional Indian cuisines too, and meals are very easy to put together.

OP here,

I make a lot of individual Indian dishes, but I'd love to find resources for making an entire meal for a special occasion. Part of what I'm interested in when I do this is in how cultures combine dishes, and what foods go together in other cultures, and in the ways food differs by region.

This is a book that puts together dishes to create traditional thali meals:

https://www.target.com/p/thali-by-maunika-gowardhan-hardcover/-/A-84275854?ref=tgt_adv_xsp&AFID=google&fndsrc=tgtao&DFA=71700000012510700&CPNG=PLA_Entertainment%2BShopping%7CEntertainment_Ecomm_Hardlines&adgroup=SC_Entertainment&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=m&location=9007811&targetid=pla-837330269707&ds_rl=1246978&ds_rl=1248099&gad_source=1&gbraid=0AAAAAD-5dfYHOi8NBbcQMNiV40YF6Jovl&gclid=Cj0KCQiAm4WsBhCiARIsAEJIEzWS0XMNRPXgVm-f_Jn507TvGU-lK_NkQTyWuzE6zBcFzfO_JcOJyzsaAj9qEALw_wcB&gclsrc=aw.ds

All of Maunika Gowardhan’s other books and recipes are also great.

And another one:

https://www.amazon.com/My-Thali-Simple-Indian-Kitchen/dp/1773271954/ref=mp_s_a_1_2?crid=3N4XRGX75BQAE&keywords=thali+cookbook&qid=1703001633&sprefix=thali+coo%2Caps%2C90&sr=8-2

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

There are dozens of regional Indian cuisines too, and meals are very easy to put together.

OP here,

I make a lot of individual Indian dishes, but I'd love to find resources for making an entire meal for a special occasion. Part of what I'm interested in when I do this is in how cultures combine dishes, and what foods go together in other cultures, and in the ways food differs by region.

This is a book that puts together dishes to create traditional thali meals:

https://www.target.com/p/thali-by-maunika-gowardhan-hardcover/-/A-84275854?ref=tgt_adv_xsp&AFID=google&fndsrc=tgtao&DFA=71700000012510700&CPNG=PLA_Entertainment%2BShopping%7CEntertainment_Ecomm_Hardlines&adgroup=SC_Entertainment&LID=700000001170770pgs&LNM=PRODUCT_GROUP&network=g&device=m&location=9007811&targetid=pla-837330269707&ds_rl=1246978&ds_rl=1248099&gad_source=1&gbraid=0AAAAAD-5dfYHOi8NBbcQMNiV40YF6Jovl&gclid=Cj0KCQiAm4WsBhCiARIsAEJIEzWS0XMNRPXgVm-f_Jn507TvGU-lK_NkQTyWuzE6zBcFzfO_JcOJyzsaAj9qEALw_wcB&gclsrc=aw.ds

All of Maunika Gowardhan’s other books and recipes are also great.

And another one:

https://www.amazon.com/My-Thali-Simple-Indian-Kitchen/dp/1773271954/ref=mp_s_a_1_2?crid=3N4XRGX75BQAE&keywords=thali+cookbook&qid=1703001633&sprefix=thali+coo%2Caps%2C90&sr=8-2

Thank you! Those look like exactly what I want!

[Anonymous]

Georgian! Very yummy.

[Anonymous]

Anonymous wrote:Georgian! Very yummy.

Yes, but also very ingredient-based to be good, unfortunately.

[Anonymous]

Eskimo. Whale is in season.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Indian.

Yes, but it's so much work getting a good Indian meal together.

Japanese is good if you have the right ingredients. You'll need to go a specialty store.

French is good. I can lose myself in that. I mean just go through the Julia Child and Jacques Pepin recipes. They tend to be very good and worth it.

Chinese is like the Himalayas of good cooking. Lot of different regional cuisines. If you get any one of them right, you are eating very well. Sichuan, Shanghai, Guangzhou, Beijing, Hunan. I mean, it's a good meal. Really good cooking - that's going to be Chinese.

Obviously everything will depend on your tastes. If you are going to devote a couple of weeks to cooking, I would do French for the first week. You'll understand the importance of the quality of ingredients. Then technique. Then I'd take a stab at Chinese, particularly Sichuan

There are dozens of regional Indian cuisines too, and meals are very easy to put together.

OP here,

I make a lot of individual Indian dishes, but I'd love to find resources for making an entire meal for a special occasion. Part of what I'm interested in when I do this is in how cultures combine dishes, and what foods go together in other cultures, and in the ways food differs by region.

I love raghavan iyer’s (RIP) 660 curries. Really accessible and well explained recipes. The apricot chicken dish is one of my favorites.