Are dill seeds an Indian spice, and if so what are they normally used for? I noticed them in the spice shop earlier and it's not something I have ever seen listed in any recipes I have used in the past.

Sid

Although dill is used in Indian cuisine (Soa or Suva saag), I have not come across its seeds being used in Indian cuisine. This doesn't mean that it isn't used, it just means that I haven't seen it being used.

I agree with Mamta, although the herb is used in India (I buy it from Indian grocers in East London) I haven't seen any real recipes with them in. I have a friend in India who is a recognized authority on Indian food, and he says he has never used them, either.

Great in dill bhath.

Lapis, my grandmother always mixed a bunch of Dill with Mustard leaves saag or spinach saag. She died a long time ago, so my memory is hazy, but I think she made an 'aloo (potato) + soa saag (dill) bhaji too. She basically used it to add flavour to her dishes. Not too different to its use here then ;-)!

in the Indian markets here in East London, there are large quantities of dill (together with coriander and mint), methi and saag, as well as spinach, and even colacassia leaves (for making patra). I've eaten tinned patra, but I have not made any, yet. It has a unique and very enjoyable flavour, and is very filling!

Lapis, patra is very easy to make and quite delicious. It can be made until steaming stage and kept in the freezer. Give it a try.

Arvi Patte ke Patorae and Angoor Patte ke Patorae

I cut down my grape vines last autumn, they were useless, so I don't have access to vine leaves any more :-(! By the way, vine leaves make very nice pakora fritters too.

I would like to have a go, especially as I'm leaving London next year, and won't have access to what I have now.

I had a vine in the garden in the Lake District, but that failed, too. I was informed that only the 4-6th leaves should be picked, but I never got around to it!