r/IndianFood

My mother always made both North Indian and South Indian food. We ate South Indian food for lunch, and North Indian for dinner. It was just a culture in our home. Of course, this meant that we would end up with leftovers. While some people are particular about their combinations, I was not. I consumed whatever was leftover as long as it was tasty. I love the combinations that I ate so much that even after I grew up, I continued to intentionally make those North-South fusion foods. Some of my favourites are:

Idli/Dosa with Rajma (super tasty fusion)

Idli/Dosa with Dal Makhni

Idli/Dosa with Palak Paneer or Palak alone

Idli/Dosa with Navratan Kurma/most tomato gravy curries

Chapati with Avial

Chapati with Sambar

What are some fusion foods that you've savoured in your home?

Hi all, I am going to live alone for the first time. So, I want to get a new kitchen setup in budget. Earlier I used to live with a roommate and most of the kitchen items was already there.

We had a flimsy Rs. 60 knife that needed all my strength to cut through a potato ... I want something better and bigger ... After doing research I think a Chef's Knife size will be the size I want ... I checked reviews etc and found Victorinox is the most appreciative, but their pairing knifes are in my budget (₹850-900) but their chef's knifes are ₹5000+ which is not in my budget ...

Can you guys something around ₹1500-2000 ... will get a knife sharpener separately (your suggestions appreciated) ..

Also need suggestions on chopping board (if you all think its necessary) , should it be plastic or wood ?

Thanks in advance

Idk why I always buy amul fresh cream. I make one dish then end up googling what else I can make. Please suggest some recipe with chicken, egg or fish. Last time I made a malai fish (forgot which fish it was exactly) it tasted alright. The reason I'm asking here is because everytime I go through yt videos they always have 1-2 ingredients that I don't have access to. So please share recipes with ingredients easily found in normal Indian kitchens

Hey folks,

We’ve been quietly working on something and thought this sub would be the perfect place to get honest opinions.

We recently launched DealsOnKart (www.dealsonkart.com) — a platform focused on premium & imported snacks/chocolates at both retail + wholesale pricing.

The goal is simple:

Make hard-to-find imported goodies more accessible and reasonably priced in India.

Right now we’re stocking stuff like:

• Milka

• Toblerone

• Davidoff

• Prime

• Vintage No Sugar Chocolates

• Imported Dairymilk

• Keep on adding new products

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But here’s the main reason for posting 👇

We want to build this based on what YOU actually want, not just what distributors push.

👉 What imported snacks/drinks are you struggling to find in India?

👉 Any specific brands or viral products you want us to bring?

👉 Are you more interested in better pricing, more variety, or faster availability?

Even niche suggestions are welcome — cereals, protein snacks, sodas, Japanese/Korean snacks, anything.

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Also, if anyone here runs a store or resells snacks, we’re working on wholesale pricing too — would love to understand your requirements.

No hard selling — just genuinely looking for feedback and ideas from this community 🙌

Appreciate any input ❤️

I came across two wild concept in food that I am obsessed with

1. Momo soup called Mokthuk in Delhi

2. Podi or gun powder in Hyderabad

I am lowkey mad how did I not know about these food items they are such beautiful and tasty concept

I wonder what else am I missing out on????

Just wanting to clarify what type of chili powder I should be using when cooking Indian food. When a recipe calls for chili (or chilly) powder are they referring to just common supermarket chili powder (arbol, California, New Mexico, etc) or is it a specific South Asian chili powder I should be using instead?

I’m not talking about big brands like MDH or Everest, I am asking about the pure spices.

Is it suppossed to be this mellow? I mean I xcould taste some slight garlic sauce and the fillings. But it was bland.

And nit even the comforting warm or umami kind of bland I love in momos .just BLAND.

I mean I.guess arabic or lebanese food aint really upto my liking as it probably moght have a differebt food philosophy

I am looking for a versatile kadhai for induction which is easy to care, non stick and dishwasher friendly. I use very very less oil while cooking and was wondering if Triply stainless steel kadhai will suit the purpose or is there any other I can consider.