No, I'm eating more protein than fat... I try to eat fatty cuts of meat, and cook everything in bacon grease or coconut oil, though. Oh, and lots of butter. And I do eat full fat greek yogurt and use half-and-half. The heavy cream that I can find in stores here have additives, so I don't eat that as much.
Well I would always go with the currys because they're basically meat simmered in coconut milk :cool:
Palak Paneer is spinach with chunks of goat cheese
Though most options are primal bombs: Ladu (dessert made from sugar,sugar and more sugar), Daal (lentil soup), Pokorah (batter fried vegetables), naan (white flour flatbread), Idli (rice patty), puri (fried bread)
I absolutely love Indian food. And I know this sounds overly picky but a lot of restaurants now will use vegetable oil/soybean oil instead of Ghee (which is traditionally the go to cooking fat for Indian food) because of the fear of saturated fat. So I end up trying to make it home myself. Luckily I was able to find a few places that use ghee still but they are a bit further to drive to than my local spots.
I would call around and speak to specific restaurants. I looove Indian, two I go to say they use ghee as fat and when I went there they knew the ingredients in their dishes very well and were confident in their answers. They did think it funny that we were eating the delish sauces with a spoon and virtually licking the plate...... :)) I had no issues after at all and I am really really sensitive. I like rice, but found eating the dishes without really neat as the flavours were really intense.
[QUOTE=Chanda;1139659]No, I was talking about when eating at an Indian restaurant. I don't go very often as it's far away, maybe 4 - 6 times a year, honestly.[/QUOTE]
Four to six times a year - take your best shot, enjoy, don't sweat it.
Indian food cooked in the traditional way is pretty primal - ghee for fat and no thickeners in the sauce. Unfortunately, you can't count on restaurants to do that. Get a good Indian cookbook and buy the spices and you won't look back. I recommend Indian Cookery for Pleasure by Charmaine Solomon. You should be able to get it online. My copy is 30 years old and is still my most frequently used cookbook. If you want other Asian food, get her Complete Asian Cookbook - truly a compendium of authenticity
If I want to stay primal-ish when eating out (a bunch of my friends love indian food), I choose a marinated, grilled meat - like chicken shashlik.
[QUOTE=Balance;1139663]I absolutely love Indian food. And I know this sounds overly picky but a lot of restaurants now will use vegetable oil/soybean oil instead of Ghee (which is traditionally the go to cooking fat for Indian food) because of the fear of saturated fat. [/QUOTE]
[FONT=Book Antiqua][SIZE=3]am quite sure they use soy oil because it's cheaper.[/SIZE][/FONT]
[QUOTE=Chanda;1139659]I could learn to make it myself, is it pretty complicated?[/QUOTE]
It's easy. Go to an Asian grocery store. They will have all these spice pastes in jars or small plastic packages. They will usually have soybean oil as an ingredient but they are also quite concentrated and you'll be using about a teaspoon of soybean oil for a dinner of 4 servings or more, so don't sweat it. Follow the instructions on the label. It's usually something like cooking some meat and vegetables in a pan, adding ghee and spice paste or coconut milk and spice paste and simmering for a little while. We had butter chicken last night made at home with lots of ghee. Very delicious!
[QUOTE=Hedonist2;1139680]Four to six times a year - take your best shot, enjoy, don't sweat it.[/QUOTE]
I really like India food and have been doing a bunch of Thai as well.
One grey area for me is lentils. I know that they are evil legumes. They are a decent, low cost protein source and with proper soaking and fermentation I think they work fine -- at least with me. I especially love dosas made from a fermented rice and lentil batter.
What do others think about properly prepared lentils?