Introduction
As
a proud Indian and chef, I have a moral duty to give back what I got from my
teachers through sharing my knowledge with my juniors, so that they don’t have
to start from where I started rather than from where I reached. That will help
my fellow chefs conquer greater heights for the benefit of Indian cuisine.
As
far as I am concerned, Indian cuisine has much more to offer than is perceived
internationally. I’d like to share a few good recipes from my mother and to
show our chefs the way to plate Indian food in a fine dining style without
altering original style.
I
would love to prove a point that all budding chefs have their own
individuality. Keep encouraging your own style, and write down your experiments
so that one day you can also publish your own cookbook. I believe this book is
one of my life’s purposes. I hope to bring a change in the way we cook and
present Indian food. In order to start, I decided to focus on the flavourful
Kerala cuisine, my home cuisine. Later, I intend to research other great Indian
cuisines and reveal their potential to the world one by one.
We
have a great cuisine with amazing regional variations. We do not have to copy
other cuisines in order to achieve modernity. Our cooking methods are so strong
and diverse when fully used for the benefit of each ingredient; Indian cuisine
is the best in all standards in the modern kitchen.
I
remember a question I was asked on my campus interview for a management trainee
position in one of the prestigious hotel companies in India: “Why you want to
specialize in Indian cuisine, and what do you want to do?”
The
answer got me my first job: “I strongly believe Indian cuisine is the only
cuisine you cannot get the original taste without experiencing the authentic
dish, and cannot replicate by reading the recipe. The changes I want to bring
to Indian cuisine are simple cooking methods, simple recipes, and positive
eating habits.”
Through
the book I’d like to influence my great Indian chefs in presenting dishes to an
international platform where chefs in other countries should be inspired by our
cuisine.
If
I can inspire one of you to come up with a culinary manual of your own cooking
style, then my objective is fulfilled
No
other country in the world is categorized as independent ruling states through
the languages people speak. Each state has its own customs and culinary
heritage. As a first step, I’ll discuss with you my home state—Kerala.
Kerala
cuisine is a hidden gem of Indian culinary heritage.
Kerala
is a southern state of India and is advertised by state tourism as “God’s own
country” for its natural beauty. When considering international recognition for
Indian cuisine, Kerala has not yet received its deserved place.
As
a chef I am proud to represent my homeland. In this book the basic recipes are
preserved in their original forms from my mother, even when presented in a
luxurious way.
This
book is done more as a chef-learning diary than a normal cookbook; all the
recipes are tested and tried in my home kitchen. Through the book, I would like
to share more than Kerala and its cuisine. We will discuss food design, plating
concepts, the restaurant business, and being a restaurant owner.
“Dear
chefs: Have the dream to own your food business while working for some one ”
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