Indian Kitchen

Indian Kitchen

The commercial Kitchen/The hotel Kitchen/ The north Indian Hotel Kitchen/The Indian Section

Previously, Indian kitchen was considered to be a scared place/corner of the house, having restricted entry to some authorized members only. Even in commercial kitchen the same rules were followed, the entry was restricted to the maharajs (the master chefs) and his team. Every one is suppose to take bath before the entry.Tasting of food was not permissible at any cost, until is it offered to God. This show the level of culinary skill, satisfying than modern style cooking.

The food was made in clay or brass pots and the fuel used to the wood or charcoal. It could be the possible obvious reasons why traditional cooking tastes better. Besides this the pure ingredients, seasonal and regional character, delicate variety of seasonings, make it unmatched.

With due course of time and with every pace of development and advancement, the cooking patterns/methods and the setup have changed remarkably. Today’s Indian kitchens are very different. It is also equipped with every type of latest gadgets that facilitates the cooking. Even the commercial kitchens are well designed and equipped like the Continental, Chinese, Garde manger or any other kitchen. Again it has different sections like the Continental kitchen has – the soup, the Roast and the Vegetable sections;In Indian Kitchen, except some regions of the south India that has not included the tandoor cooking; we have our Tandoor, Gravy (curry) and the Halwai sections.

The segregation is to make the operation smooth, convenient and to have proper job distribution.

In this blog, you will find various indian kitchen recipes, and also discussed some indian restaurants recipes.

The Tandoor Section
This is a section of Indian Kitchen, named intrestingly after a cooking device – The Tandoor. It serves unlimited varities of kebabs and tabdoori breads.So the major things being taking place here are- Preparation of dough for different types of breads. Preparation of marinades, Cooking kebabs and breads.
In this section, I have explained the Tandoor, its history, construction and types. It is followed by discussion on Marinades, Tenderisers, kebabs and Indian breads (including the non tandoori breads).

The Gravy Section

This is another very important section of the Indian kitchen that prepares and serves lips smacking dishes – The Gravy or The Curry section.
This section holds a very important position in the Indian Kitchen, churning out mouth-watering vegetables curries, non – vegeterian delicaies, varities of rice preparations, delectable dals and other dishes.

In this section, I have explained some of the basic gravies, like brown gravy, white gravy, makhni gravy and others. These gravies, directly or indirectly, become a base for a large  number of dishes .Besides these, I have also tried to explain various types of dishes that we encounter in various Indian specialty restaurants. Some of these names are just names, some denote the technique of their preparation while others tell us about the equipments  in which the dishes are  prepared and /or served, or the major ingredients being used.

Most of the dishes are accompanied with their recipes. These recipes could vary slightly or even completely from the one you follow. This is infact the biggest debate on this cuisine, as in which recipe is authentic and which one should be followed.
And this remind us, of the fact that we do not have written record of our Indian   recipes, like French or Chinese. We don’t have the Larousse Gastronomique  The recipes were simply passed on from mother to her daughter or from the Master chefs to his disciples. Most of the time, people tried to improve the recipes through their own creative culinary skills. And as a consequence, we have different recipes of the same dish.

There is also one important factor for change in recipes, this is the development of food industries that provide us very convenient options that was obviously not available 40 – 50 years or some of them, even 10 years before .And this is a continuous process of development that will go on and on.
Other factor, t hat I personally feel is the change in life style of the people. we don’t have much time for cooking but we still crave for the same taste, and that is not possible without some alterations and use of substitutes .

Here, I think, we should try to understand the defining characteristics of dishes, like Murg Makhni is very smooth, creamy, red in colour  and have prominent flavour of kasoori methi. Murg korma is pale in colour and have nuts & curd in it. And we should pick up the recipe that will give the same end product.

The Halwai Section

The Halwai Section, as discussed earlier, is the third section of the indian kitchen, where
indian sweets and savoury snacks are made.
The name ‘Halwai’is derived from the Hindi word Halwa, a popular sweet made of flour, ghee sugar, dried fruits and nuts. And ‘Halwai’ also refers to the person or the group of skilled craftsmen that prepare and sell Sweets like laddus,barfis,gulabjamun,rasogulla etc.

The Halwai Section,becomes important section of the  Indian kitchen, as it is dedicated to all the Indians who look for every possible excuse to ask the other ‘aji muh to meetha karaiye’.What more in the Halwai section, there’s also space for a number of  snacks as well as lips smacking chutnies.

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