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	<title>The Indian Curry Lovers Blog &#187; indian food</title>
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	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
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		<title>King of Lentils : Dal Makhani</title>
		<link>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/</link>
		<comments>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/#comments</comments>
		<pubDate>Mon, 20 Oct 2008 07:24:40 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[black gram]]></category>
		<category><![CDATA[black lentil]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[dal bukhara]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[kuntal kumar]]></category>
		<category><![CDATA[mughlai]]></category>
		<category><![CDATA[mughlai biryani]]></category>
		<category><![CDATA[mughlai food]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=108</guid>
		<description><![CDATA[Dal Makhani is a King of Lentils and a favourite of restaurateurs and gourmets to the extent that the menus would not be complete without its inclusion. The recipe also varies from region to region and restaurant to restaurant. This type of dal is cooked very slowly on low heat for hours before the flavor [...]]]></description>
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		<title>Zarda Pulao : Eid-Ul-Fitr</title>
		<link>http://www.sonzyskitchen.com/zarda-pulao-eid-ul-fitr/</link>
		<comments>http://www.sonzyskitchen.com/zarda-pulao-eid-ul-fitr/#comments</comments>
		<pubDate>Sat, 04 Oct 2008 09:59:41 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[festivals]]></category>
		<category><![CDATA[regional cuisine]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[eid]]></category>
		<category><![CDATA[festival]]></category>
		<category><![CDATA[festivity]]></category>
		<category><![CDATA[id]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[pilaf]]></category>
		<category><![CDATA[pulao]]></category>
		<category><![CDATA[religious cuisine]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[zafrani]]></category>
		<category><![CDATA[zarda pulao]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=98</guid>
		<description><![CDATA[Celebrations of festivals have assumed significant proportions in the wake of religious unrest and much could have been contained by understanding the true values behind the festivals.
Sharing the food with neighbours and relatives has always been at the forefront of the culmination of these festivities which fostered brotherhood, understanding and empathy. While tracing the history [...]]]></description>
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		<item>
		<title>Jeera or Cumin</title>
		<link>http://www.sonzyskitchen.com/jeera-or-cumin/</link>
		<comments>http://www.sonzyskitchen.com/jeera-or-cumin/#comments</comments>
		<pubDate>Wed, 03 Sep 2008 10:35:27 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[medicinal]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[jal jeera]]></category>
		<category><![CDATA[jal jira]]></category>
		<category><![CDATA[jeera]]></category>
		<category><![CDATA[jira]]></category>
		<category><![CDATA[jira pani]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[rock salt]]></category>
		<category><![CDATA[shahi jeera]]></category>
		<category><![CDATA[shahi zira]]></category>
		<category><![CDATA[sonzyskitchen]]></category>
		<category><![CDATA[zeera]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=57</guid>
		<description><![CDATA[In India, Cumin is known in as &#8220;Jeera or Jira&#8221;. The use of cumin is very common in Indian and Pakistani foods. Black cumin seed (also called black seed) should not be confused with the herb, cumin. It is know as Shahi jeera and is the essential spice for so many aromatic preparation.
It is an [...]]]></description>
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		<title>First Timers on Indian Food</title>
		<link>http://www.sonzyskitchen.com/first-timers-on-indian-food/</link>
		<comments>http://www.sonzyskitchen.com/first-timers-on-indian-food/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 09:30:24 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[advice]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[question-answer]]></category>
		<category><![CDATA[aloo jeera]]></category>
		<category><![CDATA[biryani]]></category>
		<category><![CDATA[coriander]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[first time]]></category>
		<category><![CDATA[fish curry]]></category>
		<category><![CDATA[gobhi matar]]></category>
		<category><![CDATA[indian dessert]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[indian restaurant]]></category>
		<category><![CDATA[kadhai]]></category>
		<category><![CDATA[korma]]></category>
		<category><![CDATA[kulfi]]></category>
		<category><![CDATA[murgh korma]]></category>
		<category><![CDATA[pakoda]]></category>
		<category><![CDATA[paneer]]></category>
		<category><![CDATA[papad]]></category>
		<category><![CDATA[paratha]]></category>
		<category><![CDATA[pulao]]></category>
		<category><![CDATA[rogan josh]]></category>
		<category><![CDATA[samosa]]></category>
		<category><![CDATA[tej patta]]></category>
		<category><![CDATA[turmeric]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=53</guid>
		<description><![CDATA[Question : What would you reccomend for someone who is trying Indian food for the first time?
My boyfriend is Indian and I want to show him that I care about him and want to learn about his culture by trying Indian food. I am a picky eater and not a big fan of spicy foods. [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>QnA : Adding Coconut Milk to Curry</title>
		<link>http://www.sonzyskitchen.com/coconut-milk-and-curry/</link>
		<comments>http://www.sonzyskitchen.com/coconut-milk-and-curry/#comments</comments>
		<pubDate>Thu, 28 Aug 2008 17:15:56 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[question-answer]]></category>
		<category><![CDATA[black gram]]></category>
		<category><![CDATA[boiled rice]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[curry leaves]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[mustard seeds]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[red chillies]]></category>
		<category><![CDATA[seperation]]></category>
		<category><![CDATA[south indian]]></category>
		<category><![CDATA[thai curry]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=47</guid>
		<description><![CDATA[Question : When making curry and adding coconut milk, should you heat the milk till it separates?
Kuntal Answers&#8230;.
While some of the recipes require to cook the coconut milk longer along with the paste which act as a natural emulsifier for the milk and does not allow it to separate easily. It is quite common to [...]]]></description>
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