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Popular Indian Restaurant Dishes

India has an amazing array of sub cultures each with their own cuisine. In the US we mostly find food from the Punjab region, but you may have other options near you. Here are a few of the most popular Indian dishes you’re likely to find at an Indian restaurant near you

• Tandoori Chicken – Chicken marinated with chili and yogurt that is roasted in a tandoor oven. Usually served on the bone.
• Butter Chicken – Also called murgh makhani, this is a curry with tomato, butter and cream. The chicken is chopped tandoori chicken.
• Chicken Tikka Masala – Similar to butter chicken but with more tomato.
• Aloo gobi – Fried potatoes and cauliflower with spices.
• Chana masala – Spicy chickpea stew
• Palak paneer – Pureed spinach with chunks of paneer cheese. This is my personal favorite!
• Vindaloo – Usually chicken or lamb in a spicy tomato and chili sauce
• Naan – Flat bread baked by sticking it to the side of a hot tandoor oven

My Favorite Dal Recipe

Dal is so comforting and tasty. Here is a favorite recipe of mine…

• 2 cups red lentils, sorted and rinsed
• 8 cups water
• 1 tbsp oil
• 1 large yellow onion, finely diced
• 6 cloves garlic, minced
• 1 tbsp minced ginger
• 2 green chiles, minced (optional)
• 1 tbsp Indian curry powder
• 1 tsp whole mustard seed
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 1/2 tsp salt, more to taste
• 15 oz can diced tomatoes, or 1 1/2 cups chopped fresh tomatoes

Cook the lentils in water (nothing else) until done. About 20 min on the stove or 5 min in a pressure cooker. Fry the rest of the ingredients except the tomatoes until the onions soften. Add the tomatoes and cook another 5 min. Add to the lentils and cook for 5 more minutes. Enjoy!

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Veggie food can be amazing

Well made veggie food can be delicious. Whether you’re looking to eat healthier or just looking for something different, here are a few restaurant suggestions for how to get more vegetables.

• Indian restaurants often have mostly vegetarian dishes since about half the population in India is vegetarian. They eat lots of dairy, though, so it’s definitely not vegan.
• Salad restaurants like Sweetgreen and Fresh and Co. have delicious options that have tons of vegetables but can also include meat like chicken.
• Pizza is mostly vegetarian. If you can pass on the meat lovers, you’ll find nearly everything else is plant-based.
• Mac and cheese is vegetarian. It’s not exactly healthy, but it usually has no meat.

My favorite lentil patties

This recipe evolved from an Indian lentil dal into an interesting side dish.

• 1 lb bag of red lentils, sorted and rinsed
• 1 onion, chopped finely
• 2 cloves of garlic, crushed or minced
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp brown mustard seeds (optional)
• 2 tbsp cooking oil
• 2 tsp salt
• 4 cups of water

Fry onion in oil until it softens. Add spices and garlic and cook for another 30 sec. Add lentils and water. Boil on the stove top for 30 min or pressure cook for 10 min. Transfer cooked lentils into deli quart containers and refrigerate overnight. The next day carefully remove the lentils from the containers in one piece and slice into 1 inch thick patties. To serve, fry in oil for about 5 min on each side until crisp.

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Great Chocolate Chip Cookies are amazing

Here are a few of our favorite recipes for chocolate chip cookies. These will be better than anything you can buy at a supermarket.

• Serious Eats Chocolate Chip Cookie Recipe
• New York Times Chocolate Chip Cookie Recipe

The Original Chocolate Chip Cookie Recipe

This is the recipe published on the bag of Toll House Chocolate Chips that started it all.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.)

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 375F for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Personally, I like to underbake these a bit to get a chewier cookie.

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Croissants are HARD to make

Croissants are one of the hardest things to make yourself as a home baker. They rely on nearly perfect technique in order to achieve even a passable version of a croissant. If you’re going to try to make them yourself at home you should start from a well-tested recipe from a trusted site. We recommend these recipes…

• Serious Eats Croissant Recipe
• New York Times Croissant Recipe

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Salad Chain Restaurants

For some reason, salad is something that chain restaurants do really well. Here are some of our favorite salad chain restaurants in no particular order

• Sweetgreen
• Chop’t
• Just Salad
• Salad and Go
• Tender Greens
• Fresh and Co
• Hale and Hearty

My Favorite Green Goddess Dressing Recipe

This is insanely simple and ultra delicious. It has a light oniony flavor and keeps in the refrigerator for at least a week, although it probably won’t last that long.

• One bunch of fresh chives
• 1 cup of mayonnaise
• 1 lemon, juiced
• 1 tsp onion powder
• 1 tsp salt
• Black pepper to taste

Put everything in the blender or food processor and run until you get an even green color. It takes overnight for the onion powder to do it’s thing, so it’s best to make this the day before you want to use it. Store in the refrigerator for up to a week.

I’ve tried adding other types of fresh onion and garlic, but the flavor gets a little sharp after a couple of days. The combination of chives and onion powder makes for the perfect flavor that stays consistent.

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Types of Tacos you’ll find at a Mexican Restaurant

Mexico has so many different types of tacos. You won’t have to go that far, because you’ll find many of these at a mexican restaurant near you. Here is a list of 25, that is by no means comprehensive.

• Al Pastor – pork seasoned with chiles, spices and vinegar. Slightly sweet. Often cooked on a vertical spit with pineapple.
• Árabes – similar to al pastor but served on a flour tortilla similar to a pita.
• Barbacoa – beef cooked over an open flame or in the ground until it is meltingly tender
• Birria – beef or goat stewed in a rich red chile broth until it is falling apart tender
• Buche – pig stomach, similar to tripe but less spongy
• Cabeza – cow head which is fatty and delicious
• Campechanos – a mix of random leftover meats
• Carne asada – thin, grilled skirt steak marinated in citrus and spices
• Carnitas – pork simmered slowly in lard
• Cecina – partially dried, sliced beef covered in ground chile
• Chapulines – grasshoppers, yum
• Chicharrón – fried pork skin simmered in sauce until soft
• Chorizo – ground pork full of chiles, spices and vinegar.
• Cochinita pibil – pork seasoned with annatto and cooked wrapped in banana leaves
• Cueritos – pig skin pickled with chiles and spices
• De canasta – fried, then steamed tacos sold by street vendors in Mexico
• Huitlacoche – a mushroom that grows on corn
• Lengua – beef tongue
• Pescado – grilled or battered and deep-fried fish
• Pollo – chicken cooked may different ways
• Res – some form of beef
• Sesos – cow brains
• Suadero de res – beef cut similar to brisket that is stewed in lard and then fried
• Tinga – shredded meat in tomato, chiles and spices
• Tripa – beef stomach

My Favorite Al Pastor Recipe

This Al Pastor marinade can be used for making chorizo as well.

• 2 whole ancho chiles, seeds and stems removed
• 2 whole pasilla or guajillo chiles, seeds and stems removed
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 2 teaspoons vegetable oil
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin seed
• 1 tablespoon achiote powder or paste
• 1 chipotle chile packed in adobo sauce, plus 2 teaspoons sauce from can
• 1/4 cup distilled white vinegar
• 3 cloves garlic
• 2 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 2 pounds boneless blade-end loin, sirloin pork roast or boneless shoulder

Soak chiles in chicken stock and vinegar until softened. About 30 minutes. Blend all ingredients except the pork. Slice the pork into 1/8″ slices. Cover with marinade well and let sit for at least an hour or up to 24 hours. Grill or broil until slightly charred. Serve in warm corn tortillas with cilantro, onions and lime.

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Why are donuts so good?

Let’s face it. Even bad donuts are good. Donuts are the perfect combination of sugar, fat and carbohydrates to make your brain crave them. They also come in so many different flavors and shapes that there is really something for everyone.

My Favorite Donut Recipe

This will rival your favorite donut shop yeast donut.

• 1 ¼ cups milk
• 2 ¼ teaspoons (one package) active dry yeast
• 2 eggs
• 8 tablespoons (1 stick) butter, melted and cooled
• ¼ cup granulated sugar
• 1 teaspoon salt
• 4 ¼ cups all-purpose flour, plus more for rolling out the dough
• 2 quarts neutral oil, for frying, plus more for the bowl.

Mix all ingredients except the oil until you have a soft dough. Roll out to 1/2″ thick and cut out any donut shapes you like. Set cut donuts on a floured baking sheet an inch apart and cover for an hour until puffy. Fry in 375 F oil about a minute on each side. Cover with sugar, cinnamon or make a glaze from powdered sugar and a little bit of milk.

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Top Cities in the US for Chinese food

There are great Chinese restaurants all over the United States. But, these 10 cities stand out for having some of the best.

• San Francisco has one of the oldest Chinatowns in the US. Besides that, there are small pockets of great Chinese restaurants all over the SF Bay Area, like in San Mateo and Fremont.
• New York City has three major Chinatowns. The most well known is in Manhattan, but there is also one in Brooklyn and the largest one out in Flushing.
• Chicago’s Chinatown dates back to 1906 and has no shortage of great restaurants. You can even get there by water taxi from the Loop.
• Seattle has an area called Chinatown-International District that is a mix of many Asian cultures. Not only are there great Chinese restaurants, but you’ll also find great Japanese, Filipino and Vietnamese restaurants as well.
• Philadelphia has a small Chinatown near the downtown area that is about 60 years old. This is younger than many cities. It’s a mix of several Asian cultures with great restaurants and shopping.
• Honolulu has a thriving Chinatown just outside of the downtown area near the government buildings. There are many markets and shops during the day and a bustling bar scene at night.
• Boston has a tiny but old Chinatown very near Boston Commons. Today it’s a mix of old and new buildings with great selection of restaurants.
• Los Angeles has several Chinatowns just like NYC. The old Chinatown is just north of downtown. The new Chinatown is in the San Gabriel Valley and is huge. Locals swear the best Chinese food is in San Gabriel.
• Houston has more than BBQ! They also have a thriving Chinatown and Asian community. Follow it along Bellaire Blvd and you’ll find many great restaurants and shops.
• Washington DC has a tiny but interesting Chinatown with a mix of American and Chinese history. You’ll find enough shops and restaurants to keep you busy for an afternoon.

Is it authentic?

Most of the Chinese restaurants in the US adjust for local ingredients and American palates. But there is a rise in more authentic Chinese restaurants as interest in authentic flavors grows.

Many of the classic dishes Americans know were in fact invented in the US. This list of dishes wouldn’t even be recognized if they were served in China:

• General Tso’s Chicken references a real Chinese general, but was invented and named in the US.
• Beef and Broccoli uses Chinese technique but with American broccoli.
• Crab Rangoon is full of cream cheese, which doesn’t even exist in China.
• Fortune cookies are Japanese but adopted by Chinese Americans.
• Chop Suey hails from San Francisco.
• Egg Foo Young originates from a Cantonese dish, but has evolved far.
• Kung Pao Chicken exists in China but it’s completely different.
• Orange Chicken has Panda Express to thank for its existence.
• Egg Rolls are like Chinese spring rolls, but definitely American.

The secret menu

Nearly all Chinese restaurants have a secret menu. It may not be printed, but there are always dishes they can make that are not on the standard menu.

It’s common for Chinese restaurants to have a standard menu designed for American tastes. But the restaurant workers, who are usually from China often prefer to eat more authentic dishes from their region of China. If you happen to see some of the restaurant staff taking a break and having a meal, don’t be surprised if they’re eating dishes not on the regular menu.

One of the easiest ways to find the secret menu is to ask the server which province they are from. Then ask if the menu has any dishes from their province. If not, ask if they can make anything from that province.

What about MSG?

This shouldn’t be a controversial topic considering that MSG occurs naturally in most of the foods we eat, like meat, tomatoes and many other foods. In fact, all the commercial MSG produced for the US market comes from corn.

You can read what Mayo Clinic has to say about MSG.

If you’re not feeling well after eating Chinese food, maybe it’s because it was so good you ate too much.

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I think the best pizza near you is…

If this isn’t enough for you, I can also tell you the best Italian sub near you.

How to fix delivery pizza

Pizza is best when it is hot, straight out of an 800 degree wood-fired brick oven. Even most commercial deck pizza ovens that get to 600+ degrees can make a great pie. The problem is when you put it in a box for 30 minutes the magic fades. Even the best pizza is reduced to a soggy mess by the time it gets to you.

Let’s face it. You’re going to order pizza delivery. I know it. It’s ok. As long as you’re going to do it, here are some ideas to take your delivery up a notch.

Fire up the oven to 450!

This technique is great when you have four or more people and you know the pizza isn’t going to last more than about 15 minutes.

Most delivery arrives in 30 minutes. That’s just enough time to heat your home oven up to 450 degrees. So right after you place the order, turn on the oven. If you have a pizza stone, put that in the oven first. If not, put a large sheet pan in the oven. We want the pizza sitting on something hot.

When it arrives, open the box immediately to let the steam out. Carefully slide it on to the hot stone or sheet pan and back into the oven. Let it bake until you can see it get just a touch darker. It will probably take 5-10 minutes. By the time it darkens up just a shade, it should be crisp again, as it should be.

Crisp up the bottom, one slice at a time

For just a couple of people, this technique works great and gives you an amazingly crisp bottom without getting the top any darker.

After it arrives, heat up a large skillet over medium heat. No oil is required. Once the skillet is hot, add one slice (or more if it will fit.) Turn the heat to medium low and let it sit for 3 minutes. Check it every minute or so to make sure it doesn’t get any darker than you like. Personally, I let my slices get a little burnt. The slightly charred taste reminds me of coal oven pie.

If you’re starting from a completely cold or room temperature slice, you can put a lid on the pan to warm the top as well. Pizza is so thin that the heat from the bottom will make its way to the top in a few minutes anyway.

Pizza loves good quality parmesan or pecorino romano

I always keep a good quality grated cheese on hand for delivery pizza. A little sprinkle of parmesan can make a huge improvement in an otherwise boring pie.

The best quality parmesan and pecorino romano grate into the consistency of sand. Pregrated is fine, but watch out for the shredded type. Anything that looks shredded like cheddar is probably low quality or not aged nearly long enough. Of course, it’s always best to buy a good imported block and grate it yourself.

Pizza loves good quality extra virgin olive oil

I’m talking about the good stuff here. Expect to pay near $20 for a small bottle, but it’s worth it. Great olive oil can be fruity, spicy, peppery and is perfect for drizzling on pizza. You may think pizza is already greasy enough, but you’ll be surprised at how much depth a great olive oil can add. It won’t make your pizza seem greasier, but it will give it a beautiful kick. Here is a great choice from Amazon that is from Greece and is both fruity and peppery (and not too expensive).

Garlic adds depth, even dry garlic powder

I love raw garlic. When used properly it has a bright, aromatic kick that can wake up the flavors in a lot of foods. Delivery pizza is certainly one of them.

When I’m in the mood for a dark, roasted garlic flavor, I just add a shake of garlic powder to delivery pizza. Granulated garlic works best for this. The powder is too fine and you definitely don’t want garlic salt, since pizza is always salty enough already.

My favorite way to add garlic to delivery pizza is to crush raw garlic and mix it with a little olive oil. I then drizzle the oil and garlic on my slice. The raw garlic adds a little spiciness and a bright kick. Once you try this it’s hard to have a slice without it.

Hot sauce is great on pizza

It may sound strange, but most hot sauce is really good on pizza. Everything from Tabasco and Frank’s Red Hot to fiery caribbean habanero sauces works well. You don’t need anything super hot. The vinegar in hot sauce is really the star. It cuts through the richness of the cheese and sweetness of the tomatoes. The end result is more balanced and a bit magical.

You’re welcome. Now go order your pizza.

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I believe the best Italian sub near you is at…

If you change your mind and want pizza instead, I can also tell you the best pizza near you.

What makes a great Italian sub?

As long as it’s delicious, there is no wrong way to make an Italian sub. But, having eating many, many Italian subs in my life I believe the following items are what make a truly great sandwich.

Freshly cut, high quality cold cuts

The best Italian subs use cold cuts that are sliced to order. After cold cuts are sliced, they dry out and lose flavor. I’ve had bad subs where the only problem is tasteless cold cuts. So disappointing!

It takes a lot of time to slice cold cuts just for one sandwich, so many shops slice ahead of time. Ideally, the cold cuts are sliced the same day. Most supermarkets slice to order at their deli counter, which is why you can get a surprisingly good sandwich from there!

There is a full list of common cold cuts in my Italian Sub Recipe.

Great bread

The bread is almost as important as the cold cuts. The ideal bread for an Italian sub is a roll that has a slightly crisp crust and tender inside. You want enough crust to hold up to wet toppings like dressing and tomatoes. But, if the crust is too chewy it will cause your fillings to squirt out when you take a bite.

French bread works well. Baguettes are a little too firm, but also work if that’s all you have.

Great dressing

The best dressing for an Italian sub is some combination of vinegar and oil. The vinegar provides a sour kick that cuts through the richness of the cold cuts. My favorite is an Italian dressing. Here is a recipe for my homemade sub dressing.

Mustard is also a great dressing because it also contains vinegar. I usually avoid mayonnaise because the cold cuts have enough fat, but it can help provide moisture if you have mostly dry ingredients.

Great toppings

Toppings can make or break a sandwich. I look for toppings that bring texture as well as taste. For example, pepperoncini bring a tart, slightly spicy flavor, but also a great crunch. My favorites are:

• Pepperoncini – Tart and spicy with a nice crunch. Best sliced thinly.
• Raw onions – Aromatic and sharp with a nice crunch. Best sliced super thin.
• Roasted red peppers – Sweet and juicy.

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