Indian Recipes

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A Cooking Adventure with Thom


Indian Recipes

Thom's Recipe File

Most Indian cuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians. Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it’s aphrodisiacal properties! Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox.

Many Indian dishes require an entire day’s preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end. On the other hand, there are simple dishes which are ideal for everyday eating. It is these complexities of regional food in India that make it a so very fascinating try!

There are many Indian dishes my family likes but they are not included in Thom's Recipe File. Indian foods usually take a long time to prepare. I have found that we prefer to go to an Indian Restaurant when our palate needs the spiciness of this food.


• Badam Wala Gosht
• Beef Curry
• Chicken Tagine
• Couscous
• Handi Kabob
• Khoresche Esgamai
• Lamb Tagine


What is Tandoori?
Tandoori or Tandoor is an earthen oven used in India.  It usually gets very hot, around 800° F, inside it.  Tandoor barrel-shaped and run by using coal which burns at the bottom and heats the clay interior.

The best substitute for Tandoor will be a closed charcoal grill.  You can also use the oven, but it should be your last resort.

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