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They have tofu even in small corner grocery stores in India now. It’s decent extra firm. But the block I just baked and ate was definitely over-fermented.
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My sister just visited before I did and left behind an open half bottle of pasta sauce, which I was thinking of making, but it had sadly gone bad. Still, interesting that non-Indian cuisines are slowly getting normalized as home cooking in India.
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Back in the day, chow mein was as far as most households ventured. And besides a few indo-chinese staples in restaurants (with no unusual ingredients like tofu), there was no foreign food around. Iirc I don't think I ate pizza or pasta before getting to the US in 1997.
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Might look for those break-off-and-bake cookies. Doubt I'll find it though. Much as I like the Indian-style biscuits with chai, It'd be fun to try to bake a soft fresh-baked chocolate chip cookie. Not gonna try from scratch though.
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Damn. An entire pasta section. The Chinese noodle section is still all Hakka chow mein though. Hasn’t expanded except in number of brands.
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Yep… it’s specifically used for the noodles which are similar to lo mein in the US. Other indo-Chinese dishes seem somewhat random. For eg there are chicken and cauliflower “manchurian” but I’m not sure they have much connection to manchurian cuisine
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