In the run up to the Diwali festival, Indian restaurants have been serving up traditional dishes, like dosa and curries.

But there are a few things you should know about cooking at an Indian restaurant, from how much sugar you need to use to what your dish is called.1.

When to use sugarThe Indian kitchen is full of recipes for the classic curry.

These include the traditional biryani, which uses a sweet potato paste and a curry powder that’s added to the food, and the chutney, which includes a mixture of ingredients like sugar, spices and milk.

While the exact formula varies, the recipe that comes out of the kitchen will vary depending on how much butter is in it.

If you use only butter, it’s best to use 1 to 1.5 teaspoons of butter per serving.2.

Use coconut milk or other fatIf you’re looking to try your hand at making curries, try using coconut milk.

Coconut milk has a high content of calcium, which helps protect the delicate taste of the curry.

The consistency of coconut milk varies based on the size of your curry and how many ingredients you use.

If using a large curry like a chutneys, you’ll want to use about 2 cups of coconut oil per serving, according to the Food and Agriculture Ministry.3.

Use a little waterIf you’ve got a large family, it might be a good idea to use some extra water to make curries on a smaller scale.

While water doesn’t necessarily have to be as sweet as butter, there are some other factors that you should keep in mind when cooking.

The amount of water you use will depend on how big of a curry you’re making.

If it’s a curry with more than 1,000 calories, for example, you should aim for about 2 tablespoons of water.4.

Check to make sure the water has absorbed the ingredientsBefore cooking a curries dish, you want to make a few basic checks to make certain the ingredients are absorbed and cooked to the right temperature.

For example, if you’re cooking a dosa with 1,300 calories and you’re using 1 teaspoon of butter, you might want to add more water to the dosa to help absorb the butter.5.

When adding the spicesAfter you add the spices, make sure they’re all incorporated well.

If they’re not, they’ll not cook well.

For instance, if there’s a lot of salt in a dumpling, it may be a bad idea to add a lot more salt to it.6.

Add the sauceAfter adding the sauce, it needs to be warmed before serving.

It needs to cool enough to completely melt before it becomes an authentic Indian dosa.

To heat the sauce before serving, add a little bit of water to a large saucepan.

Add a tablespoon of butter to the pan and let it melt.

The water will help to help the sauce melt as it cooks.7.

Taste Before you ServeIt’s important to taste the curries before you serve them.

If the curried food is not as rich as you want, you can taste it by adding a little sugar and adding a few other ingredients to taste.

For some people, this is an easy way to taste their curries without having to do it yourself.8.

Wash and drainThe Indian food kitchen is an extremely busy place, with all the spices and ingredients constantly changing and the heat constantly rising.

Wash the utensils and utensil dishes before you use them.

For those that use their dishes in the kitchen, you’re going to need to wash them at least once a day.

The food will be better if it’s left in the dishwasher or on a cold cycle for a week or two.

You should also drain the dishes on a dishwasher before you eat them.9.

Check the quality of the foodWhen it comes to curries and other Indian dishes, it is always best to test the ingredients to make them as fresh as possible.

There are various methods to do this.

For most Indian curries (like dosa), the first step is to test out the ingredients by adding them to a measuring cup.

The next step is using a spoon or spatula to scoop out the liquid.

This is called testing.

It’s also possible to test for the salt content.

Once you have the ingredients tested, you need another step, known as dilution.

Dilution is when you add salt and other ingredients that aren’t in the original dish to a food.

For curries like dumplings, it can be done in three different ways: by adding salt to a dish and then adding other ingredients, or by adding more salt and diluting the ingredients.

Dalu (rice cakes) and biryana (dosa) are examples of dishes that can be tested by adding other salt and ingredients.

If these are in the same bowl, then it’s usually safe to test them together, but if they’re in separate bowls,

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