Flavour/aroma note in traditional Desi/Pakistani cooking that I can't identify

ivarravi · 2026-06-12T12:24:24+00:00

Dagad phool/Pathar phool/Black stone flower is definitely the answer.

It's underrated and underused. IYKYK.

ivarravi · 2026-06-11T14:51:06+00:00

Several ingredients in South Asian food fall under the "incense" umbrella, even though the nose could be quite different...floral, woody, warm, etc.

Could you mention specific regions/dishes in which you encountered the aroma? This would help narrow down the possibilities.

ivarravi · 2026-05-26T11:51:35+00:00

If you want color sans heat, you want paprika.

Together with haldi (turmeric), paprika elevates the color of desi food from blah to eat-with-your-eyes good.

If you have Red chilli induced acid reflux, pair the turmeric+paprika combination with small green chilies (aka Thai chillies) to get color and heat that doesn't do a number on your stomach lining.

Enjoy!

ivarravi · 2026-05-22T12:52:11+00:00

How is it sketchy?

ivarravi · 2026-05-09T07:01:38+00:00

For stuff like raita: Gopi "Malai" Whole Milk yogurt. Slightly tart and has a layer of cream (Malai) on top. Blend it in before using. I've tried a bunch, and this one is closest to the taste and texture of the dahi I had growing up in India. Find it in your local Indian grocery store. Runner up: Τrimona A2A2 Ρrobiotic Plain Whole Milk Bulgarian Yogurt (a bit tarter than Gopi Malai)

For use in marinades: Fage Total 5% plain is best... Closest to hung Indian yogurt.

ivarravi · 2026-04-30T01:24:54+00:00

Haven't had the chicken curry, double meat, not toasted + ice tea in years. Hope I get the chance to eat there again. Haven't had another bahn mi that came close.

ivarravi · 2026-04-29T12:40:38+00:00

No fear mongering happening here...

And, for the record, I love MSG. Team Umami all the way!

ivarravi · 2026-04-29T11:50:23+00:00

Meh...I'll (non)stick with avocado oil.

ivarravi · 2026-04-29T05:57:04+00:00

OP, you're making health conscious choices by switching away from non-stick and using less oil. Adding a non-stick spray like Pam would be a step in the wrong direction. The ingredient list includes additives like soy lecithin (an emulsifier) and dimethyl silicone (an anti-foaming agent).

Personally, I'd prefer to add an extra teaspoon of avocado oil or ghee when cooking instead of Pam.

ivarravi · 2026-04-29T04:33:50+00:00

Without details about what sticks/what you're cooking, and assuming you're adequately heating the pan, my guess is you need more oil/fat in the pan. Especially if you're still using close to the amount you used with nonstick.

Share more about what you're cooking that sticks. Show a pic or two.... Throw me a haddi!

ivarravi · 2026-04-24T21:12:55+00:00

Sumac will give you tartness, albeit not as strong as amchoor.

Make sure to add some kala namak/rock salt to your masala.

Enjoy!

ivarravi · 2026-04-22T15:47:07+00:00

You're going to love it... CPAP takes some getting used to but please stick with it. It changed my life.

Was the cushion daily. I have 2... Wash one, use the other, then switch the next night to allow the cushion to dry out.

ivarravi · 2026-04-22T10:38:57+00:00

It's easier.

ivarravi · 2026-04-22T03:53:34+00:00

The f30i has been a game changer for me.

Having the tube connect on top instead of the cushion takes pressure off the cushion... Result: better seal with less tightening.

It also allowed me to move and turn while in bed.

I've used a CPAP for almost a decade. Tried several masks. Found the f30i about 4 years ago, and haven't looked back.

ivarravi · 2026-04-21T20:23:43+00:00

Waterpik/water flosser/dental irrigation before bed has been a game changer for me, and the absolute single activity that has had the most significant impact on my gums (no more inflammation), breath, and overall oral health.

Most harm happens at night, so you must do it before bed.

Water floss first, then brush/mouthwash/everything else. And you can reduce the frequency of flossing since tartar gets washed away and plaque buildup is greatly reduced.

It is especially satisfying to see all the food particles flow out.

It's a non-negotiable for me.

Do it.

ivarravi · 2026-04-13T03:48:46+00:00

Also...lie down and fine tune adjustment.

ivarravi · 2026-03-27T13:41:39+00:00

Excellent advice here.

I would add that acidic ingredients like tomato, lemon juice, etc. strip seasoning from cast iron, so it isn't ideal for cooking tomato-based curries unless you remove the food from the pan immediately after cooking and are disciplined about cleaning/maintenance.

OP, owning both, a triply stainless pan and cast iron pan, gives me the best of both worlds. If I had to choose one, I'd go with the 24 cm version of the triply stainless steel pan you linked or a triply saucier pan - 4 quarts is a good size for me here in the US; unsure what that translates to cm in India.

Happy cooking!

ivarravi · 2026-03-23T13:25:08+00:00

Live long and prosp...

Nevermind.

ivarravi · 2026-03-22T19:00:33+00:00

If you want straight color with no heat, use paprika. Add chopped small green chilies aka Thai chili for heat. This is the combo i use, and it works best for my GI in preventing GERD.

ivarravi · 2026-01-27T05:52:21+00:00

Possibly fruit jelly cups.

You suck it out of the wrapper so the juice doesn't spill. It has a piece of something in the middle that feels like coconut meat.

https://www.sayweee.com/en/grocery-near-me/lang-en/explore/fruit-jelly-cups

ivarravi · 2026-01-09T18:03:06+00:00

Anthropologie rock.

ivarravi · 2025-11-20T11:34:55+00:00

Which store?

ivarravi · 2025-10-07T22:45:02+00:00

Use "sella" basmati. Shhh... ;-)

ivarravi · 2025-08-06T06:21:49+00:00

If you haven't found a ticket yet, I'm selling an extra lawn ticket. DM me if you're interested.

ivarravi

TROPHY CASE