Hi Guys
I had a very interesting meeting this morning talking about Indian food and how people cook Indian food at home so I have a question for you all.
I would love to know HOW you started your journey into Indian cooking at home?
Please give me as many details as you want to, thoughts, what is important to you, what you love to do, what you hate etc?
(no comments on the picture either - yes it's an old one!)
Did you......

30 comments,0 shares,7 likes
Sean
8 months

My first experience of curry was when my dad used to come home from the pub in the 70's with a vindaloo, by brother wouldn't eat it but I used to lap it up... I have loved curry ever since. Then of course there was Madhur Jaffri on the tv aswel, but nowhere sold the ingredients. I loved takeaways as a treat and it finally dawned on me with the age of YouTube that I could make my own and I have never looked back, I now eat spicy food very regularly, 2 or 3 times a week at least. I love cooking Italian and traditional Irish and English dishes also.

My first creation was garlic chilli chicken, using a base gravy, I was really pleased at the time but I don't use base gravy or jars of garlic and ginger paste anymore

Andrew Cockburn
8 months

Hah! I remember those, especially the beef one.

ediblegarden
8 months

Yes Andrew not only a great cook, but also a great teacher👍

Andrew Cockburn
8 months

I moved to the US from the UK 10 years ago and the thing I missed the most was British Curry - Indian food over here is good, it’s just not the same. Around the time I was leaving, some of the best restaurants were ditching the base gravy approach and cooking some dishes fresh and they were so much better, and I wanted to recreate these. I started with Pat Chapman’s books and learned a lot but had mixed success - the biggest problem is that a written recipe doesn’t convey everything if you don’t understand what is meant by the terms. After some time searching around for various videos I found Hari - her videos make it so clear how long to cook, what golden brown means for onions, how a masala should look, how thick a sauce should be etc. My enthusiasm is now renewed and I look forward to really nailing some of my old favorite dishes, cooked from fresh!

ediblegarden
8 months

I never really answered the Questions properly so... no I’ve never been attracted to ready made sauces, I start with natural ingredients because they’re my first love 😉

ediblegarden
8 months

I’m nearly 70, so it’s been a long slow road to Hari’s door. I started off with plants. I’ve always been fascinated by growing things and ‘seeing’ nature. It changed from being a hobby to a career when I moved to Australia. I found by my thirties that the gardens l liked most were herb gardens and that led to an interest in using them. Progressing from sticking rosemary in lamb and mint in gravy I found Italian cooking and Mexican and Spanish.

Madhur Jaffrey was an influence, always liked Indian, just regarded it as... well too other, too complex, too scary, for me to tackle. I certainly learnt to cook a decent Asian stir fry before trying to cook
a curry.

I remember a friends Brinjal pickle being a big motivator. And Salman Rushdie’s writings, particularly the heart breaking story of Kashmir, ‘Shalimar the clown’. I was motivated too by the irritation I felt at French and Italian boastings 😂. If anywhere is the ‘mother of all Cuisine’ I’d say, it’s India, though most of the vegetables come from South America 🙂. But not Brinjal aye, uncovering the true name of eggplant, from aubergine, to melanzani and finally back to Brinjal. That’s a culinary trip in itself 😁.

Rogan Josh was the first Indian dish I mastered, but that was pre Hari, because later, I found I’d been doing it all wrong. The colour wasn’t from slowly cooking onions to a rich red/brown roux. I still haven’t done it the Hari way, but I will. I first found Hari when I decided that I’d better master the new favourite national dish of my people, Tikka Masala. I went through watching a few versions on YouTube before warming to the Hari version. Now here I am, a convert 😁

Jo dunn
8 months

but I really learned to cook with the advent of Madhur Jaffrey's TV's series and then her books. This was a real life changer for me. Even more so was changing from jars, pastes and packets to discovering Hari Ghotra and everything then turned on its head with all the fresh and healthy ingredients. I have learned so much. It's an ongoing education!! I now understand spices, a big difference from just using them in a recipe.

Jo dunn
8 months

We always had curries at home as children, since my parents had lived in India and so I was always used to a 'British Raj' type of beef curry with boiled rice and side dishes of katchumber, chopped bananas, mango and tomato chutnies! We shamefully never had Dhal though, (now one of my absolute favourites) as that was snobbishly rejected ("dhal was for the men" - meaning not fit for the officers!!!) oh dear... how times have changed, and for the better, thankfully! As a university student far from home, we ate out at curry houses, experimenting in vindaloos and fiery phaals,

Terry Buck
8 months

I cooked from scratch using Mridular Baljekas cook book. hope I spelt it right.

traceyross
8 months

I started off with jars. My first book was Madhur Jaffrey’s Curry Bible but only ever cooked one recipe (chicken saag) as felt scared of spices so went back to jars of sauce, Tesco meals and eating at the local Indian restaurant. Moving from the UK to the USA I found there is not a big Indian food culture so I needed to learn to cook from scratch. I found an Indian grocery shop and Hari’s website. I have learned so much watching Hari’s YouTube videos and taking part in the live app cookalongs. I love knowing the difference between the different curries and that every recipe is going to be delicious. My husband says it’s like eating at a Michelin star restaurant. I tell him it’s all Hari’s teaching and we are delighted. Learning to cook and share Indian food has been a big highlight. Thank you @Hari Ghotra you have a few fans in Pittsburgh @archermca

Gerry Fergus
8 months

I love Indian food. But could never find it spicy enough. So started experimenting with my own curries. Since finding your app I’m having more and more success

archermca
8 months

Introduced to Indian Curries in 1963 on a visit to London with a group of friends. Persuaded to try Chicken Vindaloo, first Curry, although it was very spicy and not so enjoyable I have enjoyed Indian Restaurants in the East Midlands ever since. Many takeaways. Now in Pittsburgh have found a couple of restaurants and due to Tracey Ross embarking on cooking Indian dishes at home.

Mark
8 months

I always used to eat out or order an Indian takeaway, I stumbled upon and became inspired from your YouTube channel and found it fairly easy to cook from scratch. Haven’t ordered a takeaway for several months 😁.

Matthew Doye
8 months

I first cooked kichiri as a student doing it from scratch made a tasty and nutritious meal available on a tight budget.

carolwalters
8 months

Wow I am going to cook the lamb madras at the weekend......will try it! Thank you

Hari Ghotra
8 months

Hi @carolwalters yes definitely it has the same sort of flavour profile as garlic and onions so just toast a 1/4tsp off in the oil at the start!

markdyer
8 months

Vicki @ Art of Living in Reigate put me on to your website. happy days😁

carolwalters
8 months

My husband became allergic to garlic so we couldn’t buy any Indian food at all. We love it so I had to learn how to do it myself. I don’t miss the garlic now and anyone I cook for loves the recipes. I normally add a bit more ginger of chilli to compensate. Do you think asafoetida would make a difference?

Ian Floyd
8 months

found your web site 👍😍😁

dcmorris27
8 months

when we were living in UK we more often than not went to balti house in Brum with friends as a social outing. Now living in the Vendée France indian restaurants are very few and far between and nowhere near as good as UK ones... So started our research and came across.... YOU!😉😉 and now we only cook our indian meals from scratch even when returning to UK we kidnap our friends kitchens and cook for them. Could not go back to the jar sauces....😉😉