>tfw working with indians. >they get samoas and chai for lunch. >ask me to join in

>tfw working with indians
>they get samoas and chai for lunch
>ask me to join in
>best fricking thing I’ve ever had
Why was this hidden from me for so long?

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  1. 4 weeks ago
    Anonymous

    cause youre racist

  2. 4 weeks ago
    Anonymous

    What is chai? That sauce?

    • 4 weeks ago
      Anonymous

      It's tea

  3. 4 weeks ago
    Anonymous

    that's like the go-to lunch in my neighborhood
    the indian guy who runs the local place is chill and I say that as a raycis leaf
    for me it's 2 samosas and a couple pieces of white barfi

  4. 4 weeks ago
    Anonymous

    wow meat in bread dont know how you missed that one

  5. 4 weeks ago
    Anonymous

    I always found it really funny when my white / asian friends would eat food like a samosa or a really basic butter chicken and their mind was blown. But on the other hand, the same thing happened to me. When my indian ass tried out cornbread casserole for the first time in college, my white friends looked at me like i was crazy for even considering that notable food.

    • 4 weeks ago
      Anonymous

      >Indian ass
      Lol. We know what you guys do with your asses.

      • 4 weeks ago
        Anonymous
    • 4 weeks ago
      Anonymous

      Non Germanic folks simply cannot comprehend squirrel stew and venison.

    • 4 weeks ago
      Anonymous

      >samoas
      Samoas are the best Girl Scout cookie. You ate samoSas.
      Also, seek out an Afghan restaurant for sambusa/sambosa. Similar, but lighter, smaller, and sometimes dusted in powdered sugar.
      Ethiopia/Somalia also has something very similar but I can't comment.

      This Iowan never ate any cornbread casserole and it doesn't sound particularly amazing. And I feel like I can approximate it's flavor pretty well just in my imagination. What filling?

      • 4 weeks ago
        Anonymous

        It's more than the sum of its parts, use Paula Dean's recipe

        • 4 weeks ago
          Anonymous

          >Paula Dean's recipe
          alright this looks interesting, I'll give it a shot in the Fall. thanks anon.

      • 4 weeks ago
        Anonymous

        The Indian is right. I tried cornbread casserole at an office potluck recently and was shocked at how tasty it was given how boomer casseroles usually are.

      • 4 weeks ago
        Anonymous

        >This Iowan never ate any cornbread casserole and it doesn't sound particularly amazing. And I feel like I can approximate it's flavor pretty well just in my imagination. What filling?
        The cornbread casserole my white friends had me try out was filled with sour cream, some cheeses, some potatoes, and a little bit of peas + carrots. It was very white but quite satisfying.

        I remember one time I showed my white friend what gobi manchurian is and he ended up learning how to cook it (consequently making a huge mess with the fryer) and eating it for two weeks straight.

        When I discovered chorizo I did something similar. I'm pretty sure the only meat i ate was chorizo for a month or so after I was introduced to it by whiteoids

        • 4 weeks ago
          Anonymous

          please, point me in the direction of a recipe for this oily chink cauliflower dish that will have me obsessed for weeks. serious.

          • 4 weeks ago
            Anonymous

            Gobi Manchurian is fine.
            Gobi 65 is BEST.
            https://www.vahrehvah.com/indianfood/gobi-65-cauliflower-65-restaurant-style-of-cooking

            • 4 weeks ago
              Anonymous

              >https://www.vahrehvah.com/indianfood/gobi-65-cauliflower-65-restaurant-style-of-cooking
              this website looks likes aids lol
              pretty soulful though. thanks for the suggestion anon.

              • 4 weeks ago
                Anonymous

                Watch the video. He's delightful.
                His recipes for every Indian dish are top quality. And he is one of the OG cooking channels on yt. 10+ years.

              • 4 weeks ago
                Anonymous

                >this website looks likes aids lol
                >wtf where are the ads and newsletter popups and cookie popups and widgets? how am i supposed to read the recipe?

              • 4 weeks ago
                Anonymous

                >where are the ads and newsletter popups and cookie popups and widgets
                1. I've forgotten what those look like because I use Brave
                2. I admitted it was soulful despite the jank, frick off

            • 4 weeks ago
              Anonymous

              >Vahrevah
              This guy is based only because of him getting drunk on camera for us while cooking his toddy wine chicken curry from south india

          • 4 weeks ago
            Anonymous

            This an indian dish inspired by Chinese immigrants. A frick load of India is full of indo-chinese dishes.

            https://rainbowplantlife.com/gobi-manchurian/

            It's literally just fried cauliflower with some cheese (paneer or something?) but the batter is what makes this a killer dish.

    • 4 weeks ago
      Anonymous

      I discovered ketchup really works on samosas, and I thought it was just my basic white tastebuds. But I was surprised to learn most Indians also just dip them in ketchup.
      It just works. Idk why.

      • 4 weeks ago
        Anonymous

        >But I was surprised to learn most Indians also just dip them in ketchup.
        I'd say it's not as common as using the tamarind chutney or mint chutney (the two sauces samosas always come with), but for sure it's common to just dip samosas in some kind of tomato sauce (aka ketchup, in india the "ketchup" is a bit different than bonafide ketchup in the West). The tomatoey sweetness works well with the fried dough and fluffy potato interior.

        Here's something that is very common in the Muslim parts of South Asia (Pakistan, Bangladesh) but not a thing in India really because Hindus do not into meat as much: beef samosas or chicken samosas

        My parents were Hindu indian immigrants, so no beef for us, but I remember going to the local indian store that was actually owned by Bangladeshi Muzzies and they'd had beef samosas that looked fricking amazing.

        • 4 weeks ago
          Anonymous

          I still order the veg samosa even if meats are available.
          I have had a bottle of this tamarind chutney in my pantry for months. I haven't had any samosas in a while, and I can't think of what else to use it for.
          Is this "Mother's Recipe" a quality tamarind chutney? Their mango pickle is pretty great, from memory.
          What can I dip into this besides samosas?

          • 4 weeks ago
            Anonymous

            Never had a standout tamarind chutney from a jar tbh, all pretty sweet and samey
            Swad, Deep, and Shan are all big respectable brands that make one; they're probably all fine.

          • 4 weeks ago
            Anonymous

            You can use that tamarind chutney in your pantry as a dipping sauce for samosas, pakoras, fish or chicken cutlets, veggie cutlets, etc. A dipping sauce for snacky-finger food

          • 4 weeks ago
            Anonymous

            Tamarind or any Indian sauce in bottle will always be marginally worse than those same sauce prepared yourself. Making tamarind sauce is easy and if prepared correct would last for a week or so

            Recipe for it
            1. Soak tamarind in warm water or overnight
            2. Drain the excess water( you can use it to make some curries which require less sourness.)
            3. Take jaggery or brown sugar if you have plain white sugar add some molasses
            4. Boil the sugar/jaggery to 1 string consistency
            5. Make paste of tamarind make sure you are de-seeding them beforehand.
            6. Add it to the syrup and boil it for while and simmer till it's thick like ketchup
            7. Add chilli powder ( kashmiri or any light spicy)
            8. Optionally strain it if you want the bottled consistency

            Way fricking better than that bottle except for the fact that you'll have to this shit beforehand

  6. 4 weeks ago
    Anonymous

    How's the body odor in the office?

  7. 4 weeks ago
    Anonymous

    it's their secret ingredient: poop

  8. 4 weeks ago
    Anonymous

    because you are a flyover, indian food is well known in relevant areas

  9. 4 weeks ago
    Anonymous

    This might be the most American thing I've ever read. It's literally just fried bread with filling. There's millions of similar pastries out there, except those don't have Indian feces in them.

    • 4 weeks ago
      Anonymous

      But European / American pastries with potatoes literally have zero flavor. Samosas tend to incorporate herbs and spices into the potatoes (fennel, coriander, cumin, etc.) in a way that no other potato pastries come close to.

      • 4 weeks ago
        Anonymous

        maybe if you only eat at walmart

  10. 4 weeks ago
    Anonymous

    Your whitetrash family never let you experience these things as a young lad. its a wide world out there anon!

  11. 4 weeks ago
    Anonymous

    I absolutely love Indian food. Adore it. But tragically I can’t eat it out anymore after seeing too many webm’s on here and getting horrific food poisoning from a local Indian place with a good reputation.
    >just make it yourself
    I can, but it’s not the same as going to a real Indian place and getting a huge selection of different dishes with all the fixins.

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