The purpose of this study was to modify the Gladys Block Food Frequency Questionnaire (GBFFQ) in both content and format customizing it to the ethnic needs of a specific group of South Asian immigrants residing in the United States. The three steps involved were: (1) standardizing preparation methods of core foods selected from those identified as core foods of the study group using a 24-hour dietary recall and 2 days of food records; (2) adding the core foods to the GBFFQ and removing from the GBFFQ foods missing in the Asian diet; and (3) simplifying the GBFFQ by reducing from 9 to 4 the number of options to choose from. The completed customized GBFFQ was analyzed using the accompanying software; several adjustments were made during data entry.Twenty-four core foods were identified. Of these, 11 recipes that were most commonly eaten by this group, generally thought to be high in fat and not previously nutritionally analyzed were selected for standardization and calculation of their macronutrient and cholesterol contents. Seventeen foods, including the 11 standardized recipes, were matched in serving size and nutritive value with foods already found on the GBFFQ. The remaining 7 were just added in the spaces provided. Matching helped keep the GBFFQ short and easier to understand and the resultant questionnaire had 81 foods as opposed to 99 on the original GBFFQ. The 3 serving size options were removed and only the medium serving option was given and, of the 5 frequencies of consumption options, the 3 given were daily, weekly and monthly. During data entry, an adjustment was made in the frequency of consumption and serving size of meat dishes and vegetable oil. The modified GBFFQ greatly facilitated the dietary intake assessment of the ethnic study group whose dietary habits are greatly different from that of the usual U.S. population.