IndiaCurry.com India cooking, health, nutrition, weight gain/loss.
Title
India traditional and Healthy Recipes, Health, Parties, Home Bar, Sale of Curry Powder and Garam Masala.
Description
About Yogi Gupta
I was born in undivided India. My father, a Punjabi by birth is a retired physician from Rajasthan. My mother was from Uttar Pradesh. I came to United States in 1963 to be an Engineer. In 1988, I gave up engineering and decided to follow my dream of owning a restaurant. I bought an Italian restaurant, 'Plaza Restaurant' in Cambridge, OH, population 14,000. Finally, I was a chef/operator of a small independent restaurant. 'Cambridge, OH', is a small town located in the heartland of USA, a real 'beef and potato' country. If I was to just rely on Indian food, I'd have no clientele. I decided to keep steaks and pasta and slowly introduce Indian food. After all, taste is acquired for any food. Even Indians aren't born craving curry. By the year 2000, revenues from the Indian section of the menu (Taste of India) had risen to 60%. Our signature items included Spinach & Cheese Kofta (a meatball-like vegetarian dish), Makhni Chicken, Prawn Curry and Karahi Beef. However, it was not meant to be. Events of 9/11 had a major adverse effect on the business. I closed the business, re-modeled and built an exquisite wedding reception/banquet hall by any standard within a 100 mile radius, and re-opened it as 'YOGIs' in July 2003. The business never picked back up.
My passion for food started when I was 10 years old. My mother was pregnant with my younger brother. She was bed-ridden. From bed, she instructed me how to fire up the 'Choolah' ( little U-shape mud stove with wood and dried cow dung) to make my first dish, tomato soup. I started to watch my mother cook. She cooked by instinct. A girl born in Lahore (now, Pakistan) to parents who were born in UP, married to a Punjabi who was posted as a physician in small remote villages of Rajasthan. The recipes on these pages are essentially from these three regions of India. I have added Vindaloo from Goa, and Idli/Dosa from South India for their historical importance in the history of Indian Cuisine. I have also included many popular recipes from other regions. I have included a limited number of Italian items such as marinara sauce and Pizza as they are gaining acceptance in India as well.
Fusion Cooking
I came to United States in 1963 to attend New York University. At the time, in New York City, there were no Indian grocery stores and just one Indian restaurant, named 'India/Pakistan Inn' on 110
Languages
English
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