Article: Chinese Restaurant Food Draws Criticism

[Hilarious Clinton 452]

I love Chinese food in India. It's still Chinese but exxxxxxtra hot!

also the only country where it's actually edible (using vegetables, and regularly-consumed parts such as drumsticks/breasts of chicken, not others such as chicken-foot)

Given that most of the food is deep-fried I'm not surprised. British Indian food is even worse for you than that as its cooked with Ghee oil.

I'm gonna rip you for that one.

Ghee isn't oil, it's clarified butter!

Ghee is not healthier than butter. Ghee is pretty much pure fat where butter had the solids.

[Saddle Bronc 124]

For LS: "clarified" only meant that it was made transparent--never meant that it was made healthier.

For erekose: I've also seen Indian restaurants in US that could probably match (if not be worse than) some of the British Indian ones. "Zyka" in Atlanta (Dekalb County) comes to mind--I can remember going once when invited by colleagues; every entree tasted awful and was greasy enough to be used in gearbox, differential or transaxle.

[Mr. Big Dog 10,747]

Given that most of the food is deep-fried I'm not surprised. British Indian food is even worse for you than that as its cooked with Ghee oil.

My grandma in India used to make everything in Ghee. Ghee is yummy. But bad for you, now we use extra virgin fukcing olive oil. It's a goddamn travesty.

For fcuking olive oil to be referred to as extra virgin is the real travesty here.

[Saddle Bronc 124]

For Indian curries (with gravy), there is a way that one can reduce the oil load--without sacrificing taste. If one adds 1 tbsp (15 mL) of canola (or sunflower/safflower) oil to 1-2 cups (250-500 mL) of water and boils the water, one can saute enough onions and garlic for a 5 L batch of curry.

(the boiling of the water heats the oil nicely; plus the immiscibility dissipates the oil around so less overall will be used; I tried cooking spray, but it doesn't give the same taste )