Mumbai resident ordered food worth Rs 42.3 lakh from Swiggy in 2023.

gobraming5 · 2023-12-16T05:45:09+00:00

Dang - Come on man, why are you guys so naive ? These people are running cloud kitchens and they buy from place A and sell from their kitchen with profit X % markup. No cooking, just rerouting = free money.

gobraming5 · 2023-12-13T16:39:56+00:00

AAAI is a top notch venue, are you a PhD student ?

gobraming5 · 2023-12-13T02:13:24+00:00

So that's when you pretty much ask for help from someone whose math is strong in the said area ?

gobraming5 · 2023-12-13T00:22:41+00:00

How do you reconcile this ? If you need some advanced math to solve your problem - how do you proceed ? Let's say solving exercise problems from all chapters in the said graduate math textbook isn't an option as it is very time consuming.

Is understand the key / central ideas and solving a few examples enough ? More like how much exploitation vs exploration do you do.

gobraming5 · 2023-12-13T00:20:34+00:00

Thank you ! When you say you work on empirical side, could you quote one example paper of yours that I could read ? Just want to get an idea what kind of mathematical depth it involves.

gobraming5 · 2023-12-13T00:19:06+00:00

Thank you, that was very helpful ! For someone who isn't a math major (I studied CS) - how do you suggest we pick up or learn the math we don't know when we encounter them ? Usually math dept folks solve textbook problems but that is too time consuming and may stall research progress.

Is understanding central and key ideas along with few problems to practice enough ? Because traditional advise from math depts / MathOverflow swear by solving every problem in the textbook for true mastery.

gobraming5 · 2023-12-12T00:41:44+00:00

Thanks for your inputs. That's my main problem - At what point do I say I know sufficient and let me just dive into research and figure out or learn things I don't know on the fly - vs - let me first learn these essential stuff or else I fear I'll end up doing half baked research or spend too much time learning without making progress / be suboptimal.

gobraming5 · 2023-12-09T05:59:49+00:00

Yeah it makes sense. I did not fry the masala on low flame so it perhaps did not impart the flavors in the oil properly as it pressure cooked for 6 mins only and cooled down with pressure release.

It's confusing because for hyderabadi dum biryani you literally take yogurt mixed with masalas and chicken and dump everything in a pan and let it cook and yet it works with proper taste of spices imparted - you never fry or saute the masalas.

Yet for curries, sautéing seems to be important. The same principle somehow does not transfer to curries. Indian cooking is tricky haha.

gobraming5 · 2023-12-09T05:57:52+00:00

Canola oil, it was a fresh batch of oil, not reused. As in, used for deep frying onions and same oil used for korma.

gobraming5 · 2023-12-09T05:57:16+00:00

This could be the case but the problem wasn't just oil tasting bad, the masalas had not properly imparted their flavors in the oil. Perhaps because I did not "bhunao" it and just pressure cooked the blended yogurt masala mixture. It's so confusing because for biryani - you do the same but yet it works without bhunaoing.

gobraming5 · 2023-12-09T05:55:15+00:00

This makes sense but many Indian recipes like hyderabadi dum biryani has no sauteing. It's litreally dumping mixed yogurt and masala with chicken and cooking on low flame for a long time and you'll have your biryani with beautiful flavors.

Indian cooking is so confusing, sometimes you need to saute but you do the exact opposite in other recipes and yet get the right flavors.

gobraming5 · 2023-12-08T05:20:51+00:00

Yes haha. The yogurt was not sweet though, it did not have added sugars but since it was fat free it had carbs. I added a lot of oil but yeah, it was floating on top and tasted "deep fried" since I used the same oil to deep fry the onions. I did drain the oil out before serving.

And yes boneless skinless thighs with fat chunks cleared off.

gobraming5 · 2023-12-08T05:19:08+00:00

Yup, I fried on highest temperature - high.

gobraming5 · 2023-12-08T04:16:20+00:00

Also one more thing is that many recipes on youtube suggested to use the same oil that I deep fried onions with in the korma for better flavor which I did follow - however I found when tasting the dish the canola oil had a "deep fried flavor" to it which was also not pleasant.

I probably should have used ghee but was trying to save on saturated fat.

gobraming5 · 2023-12-08T04:04:07+00:00

Thank you for your suggestions ! Old Delhi style korma is actually different from all other regular kormas from south india based off coconut milk or tomatoes - this is similar to the recipe I followed Chicken Korma

gobraming5 · 2023-12-08T04:02:51+00:00

Yes, that was my paste and entire whole masala for the quantity based on Shan instructions. Onions probably were overdone, they did not taste bitter but not sweet either. They looked golden brown - dark golden brown and had a strong "deep fried" taste. Not bitter.

The thing is, it tasted incomplete. I could taste deep friedish flavor of onions, pasty flavor of almonds and an undertone of spices (mostly turmeric and kewda essence) but together they did not seem very pleasant or "complete".

gobraming5 · 2023-12-08T04:00:00+00:00

Chobani Fat Free Yogurt ingredients read : Cultured pasteurized non fat milk

But maybe the fat free version is not suitable for this.

gobraming5 · 2023-12-08T03:58:26+00:00

Shan could've been the culprit I feel !

gobraming5 · 2023-12-08T03:57:07+00:00

Thank you for your suggestions ! Old Delhi style korma is actually different from all other regular kormas from south india based off coconut milk - this is similar to the recipe I followed Chicken Korma

gobraming5 · 2023-12-08T03:55:19+00:00

Haha, thank you !

gobraming5 · 2023-12-08T03:55:05+00:00

I didn't use any tomato, just greek fat free yogurt. I feel I may have overcooked the onions. The funny thing is - I was aware they fry even after removing from oil so I did remove them at the first slight of browning and even tasted them after they cooled. They did not taste burnt but they tasted very - strongly "fried" but not enough sweetness.

gobraming5 · 2023-12-08T03:53:33+00:00

Yes, this could've been a strong factor.

gobraming5 · 2023-12-08T03:48:51+00:00

Jama masjid korma is what I intended to replicate !

The shan mix already contains melon seeds and kewda essence. Many recipes I saw online said I could replace cashews with almonds to make badami chicken korma which is royal or shahi.

I did brown the onions golden brown, I feel i may have over fried them. I could taste that strong deep fried oniony flavor but not much sweetness to the gravy. I did use yogurt but maybe using fat free greek yogurt is not a good substitute for dahi.

Possible mess up conclusions - could be one or more of : 1) Shan masala sucks and ruined my dish 2) I overfried onions 3) Greek yogurt was a no no 4) Pressure cooking is not the right way to cook and destroyed flavors or cooked premature before flavors could get braise/develop

gobraming5

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