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November 11, 2017, 10:40 am

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Ready To Roll  as a Decorative Medium

What is RTR?

RTR(Ready to roll) is an icing which is pliable and can be used to cover cakes or can be  molded into decorative shapes to make a showpiece or cake toppers.Gum paste, Fondant, Marzipan, all come under Ready to roll icing.

Other rolled icings:

•       Candy Clay - Can be made with a mixture of heated Candy Melts and corn syrup. Dough-like consistency that is rolled out before applied to cake. Edible and sweet. Also makes a delicious chocolate candy.

•       Rolled Butter cream - Made from stiff American butter cream and confectioners sugar which are kneaded together. Dough-like consistency that is rolled out before applied to cake. Sweet and similar to fondant.

Gum paste

Gum paste or pastillage or sometimes called candy clay is used for making fancy and delicate decorations. It has been used by confectioners since the late medieval period and is quite popular with cake designers today. Although it is made up of edible items it is not consumed as it is brittle, hard and tasteless, so used only as centerpieces.

Recipe :

Icing sugar-500g

Gelatin-12g

Water-60ml

Lemon juice-10ml

Procedure:

•       Bloom the gelatin in water and melt it.

•       Sift the icing sugar.

•       Make a pliable dough by kneading the icing sugar with the melted gelatin . Add the lemon juice at the end to give brighter color.

•       Keep the dough covered at all times . Add lemon juice to dough if it becomes too dry/add cornstarch if its too moist.

Rolled Fondant

Fondant can be made at home or bought from supermarkets. It remains soft for quite a while, but will harden over time. It never gets bone hard. It can be used to make decorations and is great as cake coverings.

    Recipe:

     icing sugar-675g

     egg whites-3nos

     liquid glucose-30ml

     glycerine-5ml

     Note: Fondant must me wrapped in an airtight polythene bag, in a cool dry place. Should not be frozen or else it becomes limp and sticky.

Precautions to be taken while working with rolled fondant

•       Fondant dries out quickly. Keep it covered or wrapped in plastic wrap and stored in a plastic bag when not being used.

•       If fondant becomes too soft or sticky to roll, knead in a little confectioner’s sugar.

•       To prevent sticking when rolling, prepare your surface with solid vegetable shortening or a dusting pouch filled with equal parts cornstarch and confectioner’s sugar.

•       Fondant picks up dirt and lint easily. Be sure your hands are clean when handling and avoid wearing fuzzy sweaters during fondant decorating.

Marzipan

Marzipan is a paste made of almonds and sugar that is worked to a plastic consistency. Its texture allows it to be rolled like a dough or be modeled in shapes. Marzipan is readily available in the market but was initially made by confectioners. Whenever one is working with marzipan the work surface must be dusted with icing sugar. There are two types of marzipan –French and German. French marzipan is considered as cooked marzipan.

Types of Marzipan

French Marzipan

Recipe:

Blanched almonds-1kg

sugar-1.5kg

Water-450ml

Liquid glocose-75g

Procedure:

•       Sliver the almonds.

•       Boil water sugar and liquid glucose to 118C .

•       Mix with almonds and cool. Grind the mixture to a fine paste.

•       Wrap the paste well and store

German marzipan

Recipe:

Almond powder-1kg

Icing sugar-1kg

Egg white-1no

Procedure:

•       Mix the almond powder and sugar.

•       Make a well and add egg white .

•       Mix it well and knead to form a dough.

Precautions to be taken while working with marzipan

•       Marzipan dries off quickly and forms crust on the surface, so, it is better to cover it with a damp cloth when not used.

•       To store it, keep it wrapped or covered in airtight container, else it becomes as hard as a rock.

•       When it is kneaded or worked, the oil content comes on the surface and makes it sticky, so dust the surface with confectioner’s sugar as and when needed.

Techniques that are used while working with RTR

•       Crimping: This process is done by using metal tools or stainless steel tools which will make an impression or pinch a design onto a soft freshly applied sugar paste. There are many types of crimper tools like-v shaped, scallop, heart, etc.

•       Embossing: It is similar to crimping as it must be done when the gum paste is fresh, many different tools can be used to impress a pattern into the paste. Embossing can be used on the cake borders as well as on the cake.

•       Ribbon insertion: this technique is created by using the ribbons that have been threaded through sugar paste. This technique gives an elegant effect.

•       Broderie anglaise: It is a delicate technique in which different shapes are made fresh sugar paste plaque by insertion or making holes and there by using royal icing to make borders so that it is highlighted .

•       Modeling: It is a process in which the paste is used to make different shapes by free hand or by using moulds or by using armature.

•       Applique: Technique consists of assembling different shapes to give a proper shape or picture. It involves stencil work.

•       Smocking: this technique applied to clothing and used for holding the full material. Smocking is commonly done to decorate the cake from top side and borders.(Drape and Frill work)

Tools used while working with RTR

•       Bone Modeling Tool – with large and small tip:-

One of the most essential items in your kit this is used to create (cup) flower centers for a more open look and is used to shape and soften flower petals (like filler flowers). It can also be used for molding, shaping and thinning leaves.

•       Veining Tool - with large tip and small tip

Also known as the Flower Leaf Tool - This tool adds detail to gum paste leaves and flowers. It acts like a pen to carve and add texture into the surface of the decorations. It can also be used to make thin or wide veins on leaves and flowers. The larger end has a wide curved edge to add a curl to the edge or round a petal  

•       Ball tool with small tip and large tip

This tool is great for cupping and smoothing any size gum paste or fondant petal without tearing. It is used to thin the edges of gum paste leaves and petals.

•       Scallop and Comb Tool

This tool can be used to make serrated edges or mark small shapes. The shell end creates simple embossed shell patterns on cakes particularly for around edges and borders

•       Blade Tool

This tool can be used to trim petals, leaves and any other decorations that require a fine cut.

•       Thick and Thin Modeling Sticks

These are sticks with thin and thick points, used for frilling and ruffling petals and leaves. They can also be used as small rolling pins for small amounts of gum paste. You can also wrap pieces of gum paste around the sticks to form tubes or curved flowers.

•       Wheel Tool with Quilting, Wavy and Cutting Wheel Tips

The quilting tip makes quilt stitches on fondant and can be used to make a pretty pattern on the gum paste petals. The cutting wheel is great for cutting stripes of gum paste or fondant and the wavy tip can be used for embossing patterns in your fondant.

Fondant cutters

These tools are used to cut the fondant into different shapes like flowers, fancy shapes and many other designs.

Other Tools

•       Grooved spatula

•       Double ended gouge

•       Plain double ended spatula

•       Double ended paddle

•       Double ended serrated paddle

•       Cocktail sticks

•       Pastry crimpers

•       Paint brushes

•       Scissors

•       Nylon board

•       Rolling pins

•       Impression mats

•       Pairing knife

•       Silicon mats

•       Silicon moulds

Uses of RTR

•       It is used for covering cakes

    for various occasions.

•       It can be used as petit fours.

•       It is used to make 3dimentional

   animals, birds, flowers, etc.

•       It is used to make showpieces/

   centerpieces for buffets.

Covering a cake with Fondant or Marzipan

•       Dust the work surface and rolling pin with icing sugar. Knead the icing until pliable, roll out into a round or square larger than the cake all around. Lift the icing on top of the cake and allow it to drape over the edges.

•       Dust your hands with icing sugar and press the icing onto the sides of the cake, easing it down to the board.

•       Using a sharp knife, trim off the excess icing at the base to neaten. Reserve the trimmings to make decorations.

•       Dust your fingers with icing sugar and gently rub the surface in a circular movement to buff the icing and make it smooth.

Points to be noted while working with RTR

•       Use a smooth work surface like marble, granite, stainless steel, etc.

•       Always dust work surface, rolling pin and your hands with cornstarch/icing sugar when handling gum paste/marzipan.

•       Use only that much dough which is required at a given time and store the rest accordingly.

•       Knead the piece of dough with your fingers.

•       Glue decorating pieces can be attached together with egg whites or royal icing for larger decorations.

Conclusion

    RTR is a versatile medium to work with. It is used extensively by confectioners for creating showpieces       for buffets, weddings, birthdays, anniversaries, etc.

    It is also used for decorating cakes to explain a theme or purpose. It attracts a lot of people.

    Shows the skill of the Chef. The demand for it is increasing day by day.

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November 20, 2017, 11:25 pm

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                              STEAKS

A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including bone. The meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the Silverfinger steak that is cut from the loin and includes three rib bones.

SKIRT AND FLANK STEAK

WHERE STEAKS COME FROM

COOKING

•       Beef steaks are commonly grilled, broiled or occasionally fried.

•       Grilled beef steaks can be cooked at different temperatures, or for different lengths of time.

•       Rare130 to 135°F130 to 140°F

•       Medium Rare140°F145°F

•       Well Done165°F170°F 

DINING

•       Steak has become a popular dish in many places around the world, cooked in domestic as well as professional kitchens

•        It is used in small amounts in an hors d'oeuvre, in an entrée dish or more usually, in a larger amount as the main course.

•       A steak knife is a specialized piece of cutlery to make cutting the steak easier. It is sharper than other knives and has a serrated edge.

STEAK HOUSES

•       A steakhouse is a restaurant that specializes in beefsteaks and other individual portions of meat.

•       Chophouses started in London in the 1690s, and served individual portions of meat, known as chops

SAUCES AND CONDIMENTS

•       Béarnaise sauce

•       Café de Paris sauce

•       Compound butters such as parsley butter (to create Entrecôte à la Bretonne), garlic butter or snail butter

•       Demi-glace, a rich brown sauce in French cuisine used in the preparation of Tournedos Rossini

•       Mustard

•       Fresh Rosemary

•       Pepper

•       Peppercorn sauce

•       Sautéed mushrooms^[37]

•       Worcestershire sauce, a traditional commercial condiment

Steak au poivre prepared with filet mignon and peppercorn sauce

TYPES

•       BEEF STEAK

•       FISH STEAK

•       LAMB STEAK

•       PORK STEAK

•       CHICKEN STEAK

•       VEGETARIAN STEAK

BEEF STEAK

Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done.

FISH STEAK

Fish steaks are cut perpendicular to the spine and include bones

steaks from swordfish, halibut, tuna, salmon and mahi-mahi can be grilled. 

Fish steaks may also be poached or baked using a wine or sauce or cooked

PORK STEAK

Pork steaks are generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig.pork shoulder steaks are often cooked slower than a typical beef steak, and may be stewed or simmered in barbecue sauce during cooking.

LAMB STEAK

Lamb steaks come from a range of cuts and are a versatile ingredient that can be used in a range of dishes. It can be served warm or cold and is commonly found sliced into salads.

CHICKEN STEAK

Thick sliced or chopped and formed chicken used to create mainly traditional southern dishes such as chicken fried chicken or chicken cube steak.

VEGETARIAN STEAK

Sliced vegetables can be used as vegetarian "steaks", such as cauliflower, portobello mushrooms, and eggplant. Beans and    legumes (such as soybeans) have also been used to form steak-like foods. Watermelon steaks are sliced and cooked pieces of watermelon.

MARKETING AND SALES

In Asian countries, such as China and South Korea, steak is traditionally sliced and stir-fried and served in smaller amounts as part of a mixed dish.

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November 27, 2017, 1:14 am

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        ORIENTAL DESSERTS

INTRODUCTION

 

Oriental cuisine can actually refer to very different styles of Asian cooking depending on the nation or area. The Oriental section of Asia covers a huge chunk of eastern Asia known as the Far East, and thus encompasses a wide range of culinary traditions. What might be called Oriental cooking in one nation might be considered something else in another nation .

GEOGRAPHY 

There are many cultures & cuisines that encompass to form a wide variety food consumed all over the oriental regions & also they have a huge range of desserts in different forms.The geography of the area that makes up "the Orient" stretches from east Siberia south all the way to Indonesia and includes Mongolia, Japan, Korea, Vietnam, Thailand and most of  China.Oriental cuisine almost always refers to some type of Asian cooking from the Far East region, eliminating most dishes from Siberia and Indonesia.

KEY INGREDIENTS

Following are the main ingredients used

 in Oriental Desserts

•          Sugar

•          Sticky or Glutinous Rice

•          Fresh Coconut

•          Coconut Milk

•          Agar-Agar

•          Sweet Beans Paste

•          Flour

•          Shaved Ice

•          Eggs

The key ingredients may vary depending upon the regional  ingredients available and the traditions followed.

POPULAR PREPARATION METHODS

Following are the preparation methods that are commonly

  used in preparation of  Oriental Desserts

•          Steaming

•          Baking

•          Frying

•          Freezing

•          Jelly Making

DESSERT LIKING HABITS

Mostly they like to consume their desserts before they eat their main meal. The desserts are either consumed along with the tea or as a part of main meal.Communal eating & sharing.The desserts are generally too sweet & more traditional.

  

CHINESE DESSERTS

Chinese desserts are sweet foods and dishes that are served with tea,, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous    rice, sweet bean pastes, and  agar.Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms

 

Niangao:  It is sometimes translated as Chinese New Year's cake as it is prepared on new year in china. Niangao is usually made from glutinous rice flour, wheat starch, salt, water, and sugar. It is delicious when steamed, fried, or even eaten cold.

 

MOONCAKE: A mooncake is traditionally eaten during the Mid-Autumn Festival. Mooncakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain one or more whole salted egg yolks in their center as the symbol of the full moon.

Huangqiao: (sesame cake) is  one of the oldest cakes in china These Cakes are formed through several layers of yeast-fermented dough separated by lard that are flattened, stuffed, and baked with a coating of sesame seeds

Egg custard tart: Egg custard tart is a kind of custard tart found in Hong Kong, which consists of an outer pastry crust that is filled with egg custard and baked.

Chongyang Cake: It is a kind of traditional cake eaten on the Chong yang Festival. It is baked and steamed, mainly made up of rice flour and sugar, then decorated with jujube, chestnuts and almonds. 

GuIlínggAo: It is also known as Tortoise Jelly or Turtle Jelly,  It was traditionally made from the powdered (bottom shell) from the turtle. But as it is very expensive turtle-derived ingredients are used in commercially available guīlínggāo,

 

JAPANESE DESSERTS

Traditional Japanese sweets are known as wagashi. Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream, a very popular flavor.

A dessert very popular among the children in Japan are dorayaki. They are sweet pancakes filled with a sweet red bean paste and are served hot.

 

Daifuku: It is a glutinous rice cake stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.

Sata andagi: They are sweet deep fried buns of dough similar to doughnuts, native to the Japanese prefecture of Okinawa.  Traditionally it is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried.

Mochi ice cream: It is a confection made from Japanese mochi with an ice cream filling. It has red bean paste, rice flour and sugar as its main ingredients and was invented by Japanese-American businesswoman  

Amanattō: It is a Japanese traditional confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.

Imagawayaki: It is a Japanese dessert often found at Japanese festivals as well as outside Japan. It is made of batter in a special pan, and filled with sweet azuki bean paste.

Dango: It is a Japanese dumpling and sweet made from mochiko, related to mochi. It is often served with green tea.

KOREAN DESSERTS

Korean cuisine is another form of Asian cooking that can fall under the umbrella term of Oriental cuisine.

Traditionally, Korean meals don't usually have desserts served at the end. The sweet things in this category are meant to be served on special occasions, by themselves as refreshments, or with tea.

Kkultarae: Also known as Korean court cake, is a type of Korean dessert made with honey and maltose, as well as various fillings.

 

Kkultarae: Also known as Korean court cake, is a type of Korean dessert made with honey and maltose, as well as various fillings.

Yeot: yeot is a variety of hangwa, or Korean traditional confectionery. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains

YAKWA:To try it is to love it. Yagkwa, a fried doughy dessert flavored with sesame oil and ginger and drenched in honey. Slightly sticky, a bit granulous and very sweet.

Hwangnam-PPANG: Thesesweet little bites of heaven eat themselves! A traditional round pastry consisting of a razor-thin layer of a dough made from a mixture of eggs and wheat flour, it is filled with a dense, compact sweet red bean paste. 

Bupyeon: Bupyeon is a type of korean rice cake, consisting of doughs of glutinous rice flour and a sweet filling and covered with gomul,a kind of beans. 

Songpyeon: It is a traditional Korean food  which consists of small rice cakes. Songpyeon is a type of rice cake made by kneading rice powder with hot water and stuffing the dough with beans, sesame, chestnuts and other fillings.

 

SOUTHEAST ASIAN DESSERTS

Thai desserts are a sweet and sometimes filling snack opposed to a light and airy Western style dessert.  They are characterized by sweet syrups, coconut cream, tropical fruits, and sweet sticky rice.
In Vietnam, not all Vietnamese eat desserts as we know them, although an array are always on sale to tempt. Generally, meals are finished off with platters of fresh fruit

 

THAI DESSERTS

KHAO NEOW TOORIEN:  Durian coconut milk soup with sticky rice. Sticky rice with a chunk of Durian is surely one of the most unique Thai desserts.  

Khao lam: It is basically sticky rice in bamboo. Sticky rice is sweetened with black beans and thick coconut syrup and roasted in bamboo poles over low heat. 

Foy thong: Foy Thong (Gold Egg Yolks Thread) is an ancient Thai dessert, which is served on auspicious days. It’s a traditional  Portuguese sweet food made  of egg yolks drawn into thin strands and boiled in sugar syrup

Khanom Chan: In Thai, the word “Khanom” means dessert, “Chan” means layer. It is usually steamed in the complete 9 layer form. Khanom Chan is frangrant, subtly sweet and slightly oily from the addition of coconut milk.

 

VIETNAMESE DESSERTS

Chè Bắp – Vietnamese Sweet Corn Pudding: Chè bắp” is a typical Vietnamese pudding, or dessert soup, made with sweet corn, glutinous rice, and is often topped with thick, syrupy coconut milk and toasted sesame seeds. 

Chè Ba Màu– Three Color Dessert: “chè ba màu” include three types of colored beans and jelly, covered with slightly sweetened coconut milk. 

Chè Bà Ba - Sweet potato, Taro  Dessert: “Chè bà ba” is a typical Southern Vietnamese dessert, which is delicious dessert is made with square pieces of taro, cassava and long sweet potato, well cooked in coconut milk, and decorated with translucent tapioca pearls.

Chè trôi nước  : “Chè trôi nước” is a kind of glutinous rice dumpling, filled with mung bean paste and cooked in sweet ginger syrup.  

FEW  OTHER VARIETIES OF ORIENTAL DESSERTS

•          BING(CHINA): Bing are baked wheat flour based confections. These are either similar to the short-pastry crust of western cuisine or flaky puff pastry.

•           CANDIES(CHINA): These are usually made with cane sugar, malt sugar, and honey. These sweets often consists of nuts or fruits that are mixed into syrup.

•          GUO (JAPAN): Guo are rice based snacks that are typically steamed and may be made from glutinous or normal rice. 

•          BUPYEON(KOREA): Bupyeon are doughs of glutinous rice flour and a sweet filling and covered with gomul (powdered beans).

•           CHE CHUOI(VIETNAM) – Banana with Sago Pearls and Coconut Milk Sweet Soup.

•           TONG YORD(THAI) An Egg yolk fudge balls cooked in syrup.

•          EGG TARTS – basically a egg based custard tart with a hard & sweet crust

•          Fried Ice Cream – Was invented by Japanese Tempura Restaurants. Commonly made by scoop of ice cream frozen possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs or dipped in tempura batter and briefly deep fried. 

•          JELLIES - Chinese jellies are known collectively in the language as jellies or ices (dòng or bīng). Many jelly desserts are traditionally set with agar and are flavored with fruits, though gelatine based jellies are also common in contemporary desserts. Some Chinese jellies, such as the Grass Jelly and the Aiyu Jelly set by themselves.

EUROPEAN DESSERTS

They are fluffy, porous, light   and dense in texture    

The desserts are based on  dairy products like milk and       

  Flour, Eggs, Chocolate and its   products, Sugar are other major  ingredients

DIFFERENCE BETWEEN EUROPEAN AND
ORIENTAL DESSERTS

The basic difference between European and

Oriental Desserts Can be observed Based On

following Points

Texture

Flavor

Chocolate

Base Ingredient

Cooking Method

BIBILIOGRAPHY

INTERNET SOURCES

https://washoku.guide/categories/asian-dessert

http://www.foodnetwork.ca/global-eats/photos/popular-asian-desserts-you-need-to-try/#!Korean-dessert-dragon-beard-candy-Kkultarae

https://en.wikipedia.org/wiki/List_of_Chinese_desserts

 

CONCLUSION

Oriental desserts when compared to desserts of other regions are  mainly rice based and are eaten only on special occasions unlike European dessertsThe.y are unique in terms of the ingredients used , textures attained, variety & skill required in preparing them which makes these desserts more special in the dessert world. They are rich and concentrated in flavor and so are eaten in limited quantities for a splendid treat.

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December 13, 2017, 11:14 pm

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FESTIVALS OF INDIA

FESTIVALS

A festival is an event ordinarily celebrated by a community and centering on some characteristic aspect of that community and its religion or traditions, often marked as a local or national holiday, mela, or eid. Next to religion and folklore, a significant origin is agricultural. Food is such a vital resource that many festivals are associated with harvest time. Religious commemoration and thanksgiving for good harvests are blended in events that take place in autumn, such as Halloween in the northern hemisphere and Easter in the southern.

 

MAKAR SANKARATI

Significance: - Makar Sankarati marks the transition of the sun from Sagittarius into Capricorn (makar rashi) on is celestial path.Another name for this is uttarayan; south its known as Pongal and in north Lohri and kahchdi , This is the only indian festival celebrated on fixed calendric day all other Indian festival are celebrated as per Lunar Calander which makes their days vary every year.Month/date :- 14^th or 15^thof January Every YearMark of celebration: - Flying kite and cock fight.Which part of India: - North and South India, Maharashtra, Bengal, Orissa, Assam.

 

 

FESTIVE FOOD

Festive Food : - Til-Gur, Chikki, Til Poli, Porran Poli, Khichuri, Pulihora

Bengali’s Traditional: - Paatishaapta is a kind of sweet creep stuffed with mix of khoya, coconut and date palm jiggery. Pulipitha is a dumpling dipped in cremy spicy infused milk 

Assames Traditional: - Til Pathi is a sticky rice pan cake stuffed with til and jiggery.

Mahastrian delicacy:- Gulachi Poli is a roti stuffed with mix of jiggery , til gram flour roasted to brown in pure ghee.

  

 

Oriya special:- Makara chaula prepared from freshly harvested rice, coconut, til, banana and jiggery.Punjab:- Punjabi celebrate it as lohri with Rewari, Crushed Peanut Ladoo, ground nut chikkiNorth India :- Traditionally north india prepare Khichudi, Pinni, Til ladoo and Gazak, Layia ke ladooSouth Indian Traditional is Pulihora, Sakkarai Pongal, Godhuma Pysam.

 

MAHASHIVRATRI

Significance:- Mahashivratri is the day when Shiva Tattva Touches the earth and the wedding of Shiva and Parvati. Shivratri is the wedding of the Material with the Spiritual Month/Day:- the fourteenth night of the new moon of the month of the Phalgun, Month of March. Mark of celebration: - Devoties take a day fast and meditate to bring the balance between Rajas, Tamas and Sattva. On the day of Shivrarti and ladies worship Shiv Ling with milk, ganga jal, Chandan, Dhatura and Bel Patra.

Where it is celebrated

Which Place:- In South India they perform Marriage Ceremony of Shiv and Parvati in the night and wee hours.In North India they do wordship Shiv ling in the morning hours.

FESTIVE FOOD

Festive Food:- Mewa ke kheer with nuts, 2.Badam ka Halwa, 3.Sabudana Khichidi, Sabudana Kheer, 4.Bhang Thandi, 5.Mishti Doi, Sweet Curd, 6.Kheer Mohan and 7.Chana Ussal(Maharastrian with strong flavour of Coconut).

HOLI/PHAGWAH

Significance:- Braj region of India where it is celebrated for 16 Days in commemoration of The divine love of Radha for Krishna and it is also celebrated the next day of Holica Dahan. A pyre in the form of bonfire is lit on the eve of holi to remember the end of evil, it is associated with spring harvest farmer celebrate with offering of sugarcane, wheat, barley their first harvest to God.It is also known as VASANTMAHOTSAVA, festival of love, harmony, colours, unity and happiness.

It also has scientific significance it is natural for the body to experience tiredness, sleepy and lazy due to change from cold to heat in atmosphere the colours when sprayed on the body have a very great rejuvenating impact on it. By performing PARIKRMA around the HOLIKA fire the heat kills the bacteria in the body thus cleansing it.Month/date :- Feburary end or March, next day of full moon night ,that is Phalgun Purnima When and where: - Mostly in the Northen western part of central India also celebrated as Swing Festival.How it is celebrated:- In Braj and Vrindavan of U.P, It is celebrated with "Lath"(Bamboo stick), Flowers and Sent(Itra).In olden days people use Abeer, Gulal, Ittar, Tesu flowers (Palash ke Phool).

During the Spring Season (Holi season) our bodes metabolic activity increase at a faster  pace due to which many epidemic diseases like small pox, measles, skin rashes and some stomach disorder happen due to change in the weather,to combat with these diseases and to strength our immunity these festival food are being prepared since ancient time. Small pure pearls were given to children with honey to fight with small pox and measles.Drinks and Appetizers:- i).Kannji:- A dark wine coloured tangy drink to quench the thirst during holi. Made by Adding powdered mustard seeds, Red chilli, salt and water and seal the lid of the Martbaan( Earthen Jar) to it sometimes people add beetroot, carrot and other vegetables or made by soaking the Urad Dal Vada. In that water and usually served after three to five days to take the first sip of the drink, it is quit refreshing. Names as Kannji Vada, Vegetable Kannji etc.

FESTIVAL FOOD OF HOLI

 

1.Gujiya:- A sweet delicacy made during holi festival they are made of  maida(refined Flour) carefully filled with right amount of Khoya, dry fruits and coconut shredding the art lays in folding the Gujiya, and to finish the rough edges of the Gujiya to create a neat design and deep fry it in ghee.

2. Shakkar Paare:- Sweet dumplings of maida strips dipped in sugar syrup lovingly known as Shakkar Paare

3. Chips and Papad made of Aloo and Sabudana(Which are harvested in these season)

4.Dal Kachori:- Made by urad dal soaked and roasted with multiple masala filled in Maida Puri and deep fried 

5. Maal Puas:- is a traditional north indian sweet of soft fluffy and yet crispy pan cake coated with sugar syrup served with rabri.

EASTER 

Significance:-It's a Christian festival also called as Resurrection day. it is a celebration of Jesus Christ returning from dead after crucified. Christian believe that it is the holiest day of the year.

When and Where:- According to the both Gregorian and Julian Calendar it is celebrated on the first Sunday following the first full moon which is on or after March end or April 25^th.

Custom and Tradition:- Easter is celebrated in several ways children are given baskets filled with candy, eggs are decorated and hidden for children to find. An Easter egg roll is held on the lawn of the Wight house on the day after the Easter.

Festive Food of Easter

 

1. Hot cross Buns are traditionally served on the day of Easter it is a rich spiced tea cake.

2. Roast Lamb: - it is traditional meal of the day

3. Easter Breads and Pastries

4. Easter Ham

5. Easter Pie

6. Carrot Cake

7. Espresso Brownies

8. (Homemade) Easter Egg Dye: - Dye Easter eggs with candy, spices and fruits.

EID UL FITR

Significance: - It is an important religious festival celebrated by Muslims worldwide the marks the end of RAMADAN, the Islamic holy month of fasting (Sawm). Muslims keep forty days of fast and the break there fast the sighting of new crescent moon in the evening, on the last day of RAMADAN. The celebration extends to a fiesta of three days and is also called as “Choti Eid”, starting on the first day of Shawwal (tenth month of Islamic calendar). Legends say that prophet Mohammad Had laid down Eid-Al-Fitr and Eid-Alu-Adha as days of rejoicing and feasting for the Muslims in the remembrance of Allah. Since then Muslim fast from dawn to dusk for complete month of Ramadan and offer the spiritual devotion to Allah. Believing that the fasting will bring them close to Allah and give them forgiveness for past since. Another important aspect of Eid-Al-Fitr lies in the distribution of charity on the day. Every Muslim who has some means must pay Zakt-Al-Fitr a sum to be denoted for the month of Ramadan to the impoverished Muslims. ZAKT is given in the form of cash and basic food stuff.

 When and where : -  In the month of June or July by Gregorian calendar or in the month of Ramadan by Muslim calendar it is celebrated by Muslims Community around the world

  Festive food:

During Ramadan two main meals are served SUHOOR which is served before dawn and IFTAR WHICH IS served after sun set. SUHOOR should be healthy and hearty meal to provide needed energy throughout day of fasting, it ends with the sun rises and the Fajr or Morning Prayer begins. At the end of the day when sun sets the MAGHRIB prayer starts and days fast is broken with IFTAR. Many Muslims break there fast by eating dates before beginning the IFTAR meal

At the end of RAMADAN month Muslim celebrate the Festival of Eid-Al-Festival. Both the SUHOOR and IFTAR contain fresh fruits, halal meat, breads, Haleem, Dai Vada, Ramazan Kebabi.

Festive Food of EID-AL-FITR:-  SheerKorma:- it’s a traditional festive sweet delecasy which is prepared from Seviyan, Milk, and dates and ghee.

•        Badam Phirni

•        Kopra Pak

•        Seviyan

•        Sufi Mal Pua

•        Badami Gosh: - it’s a spicy mutton dish stuffed with Badam

•       Mirag with Sheermal

MAHAVIR JAYANTI

Significance: - Mahavir Jayanti is also known as “Mahavir Janam Kaiyanak” is the most important religious festival for Jain. It celebrates the birth of “Mahavira”, 24^th and the last Tirthankara (teaching god of the present time cycle). Lord Vardhamana Mahavir was born a prince in a small town called “Vaishali”. Although he was destined to be an emperior, he relounced the worldly life at age of thirty and instead he lead a life of penance to achive realiasion. He was known for his fearlessness, Intellectual wisdom, honesty and his teaching inspiresd many devout followers. Jain communities throughout the country honour and celebrate the birth of saint MAhavir with great devotion.

When and where: - it is celebrated by the Jain community throughout the world, on the 13^th day of the month of “Chaitra” according to the Hindu calendar. On the Gregorian calendar it occurs in March or April.

Ritchula:- the Idol of Mahavir is carried out on a rath Yatra with bhajans recited on the way, the statue is give ceremonial bath called Abhishek. Pravachan by monks are held in temples to preach the path of virtue as defined by Jainism.

FESTIVE FOOD OF MAHAVIR JAYANTI

Festive Food :- on this festive occasion the Jain’s cook traditional Jain recipes, that DO NOT INCLUDE ROOT VEGETABLES AND MANY MORE INGRIDENTS, during this time they DON’T EAT onions, garlic, root vegetables like potato, brinjal, and similar food items. Many of them even avoid eating fruits and green leafy vegetable as well. The Jain food is considered to be Sattvic food which means it is on the quality of goodness, lightness and happiness that triggers the sence of calm to the body they believe that onions

and eggplant and garlic are tamasic as they have the quality of dark ness, lethargy and putrid smell. What they prepare on their festival are the list of given food items:-

•        Dhi vada

•        Gujarati Khatta Dhaokla

•        Mung dal Khasta Kachori

•        Jain style Paneer Makahni

•        Green moong in butter milk

•        Butter milk Curry

ONAM

Significance: - It is believed that King Mahabhali Start its prepartion to descend from Pathala ( Netherworld) to Kerala on this day. The day also marks the start of festivities at Thrikkakara Temple, which is considered as the focal centre of Onam and the abode of Mahabali, with the raising of the Festival flag. It is also known as harvest festival. It is observed by Malayalies. In the state of Kerala. With the state holiday of four days starting with Onam eve. Onam is an ancient festival and one of the rarest festival. Kerala rice harvest and the rain flowers fall in the month of “Chingam” ( it’s a Malayalium Month)

When and where: - In the month of August and Sepectember. In Thiruvonam Nakshatra. It is observed as new year of Kerala. According to Malayanam Calendar it is the First month of the year called “Chingam”.

Meaning of Onam:- the Word Onam is believed to have been originated from Sanskrit word ShravanamWhich in sanskrit refers to one of the twenty seven Nakshatra or constitution. Thiruvonam is believed to be the Nakshatra of lord Vishnu who pressed the great king Mahabali to underworld with his foot.

Major Attraction of Onam: -1. Pookkalam: - Making design with different types of flowers.

2. Onasadya: - this is the grand meal prepared at the day Thiruonam. It is a nine course meal having at least Four to five vegetables served on banana leaves. Restaurants offer thirty dishes for Onasadya.

3. Onakalikal: - Game played at the festival of Onam.

4. VallamKali Boat race: - Also called as Snake Boat Race. It is the most entering event of Onam. Near about 100 boat men compete with each other.

5. Elephant procession: This majestic animal is decorated with flowers,ornaments in gold and other metals and is made to take a round of whole Thrissur where this procession os held and elephant interacts with people through small gestures.

6. Folk dances: Kaikottikali is a clap dance performed on the occation of onam.Women also perform dance in circle this form is thumbithullam.

FESTIVE FOOD OF ONAM

Festive food: - Major items on the menu include Kayavaruthatha banana chips). Chenavaruthatha (yam chips), Sarkaraupperi (Jiggery coated banana chips), Puli Inji (Tamarind and ginger chutney), Kichadi (Gourd in mildly spiced yogurt), Pachadi (Pineapple in Yogurt), Olan (Ash Gourd in Black Beans).

•       Kalan: - truly festive dish contains coconut, raw banana and rich yogurt

•       Avial: - Rice with various vegetables along with ting of grated coconut

•       Thoran: - it is a dry preparation combination of two vegetables and has grated coconut as important component

•        Palada Payasam: - it is a sweet pudding served before the meals begins. Made up of rice flakes.

KRISHANA JANMASHTAMI

Significance: - Also known as Krishnashtmi, GokulAshtami, RohiniAshtimi, Sreejayanti or simply Janmashtami is an annual celebration of the birth of Lord Krishana (the 8^th avatar of Vishnu) the festival is celebrated on the 8^th day (Ashtami) of the Krishanpaksha ( dark fortnight) of the month of Shravan of Hindu calendar.

RASALILA, dramatic enactments of life of Krishana as special feature of Mathura and Vrindavan region.

The Dhai Handi celebrates gods playful and mischievous site where team of young youth form human tower to reach the high hanging pot of curd and break it.

Uriadi is the major event in Tamil Nadu on Gokulashtami.

On Janmashtami Hindu decorate jhanki in their houses depicting the birth and life of lord Krishana and keeping fast worshiping krishana up till midnight, when Krishana is believed to be born. Some temple also conduct readings of BhagavatGita.

When and where: - It is observed on the Krishanpaksha Ashtmi of Shrava /Bhadrapad months of Hindu calendar or in the month of august according to Georgian calendar. It is celebrated in Maharashtra as Dhi Handi and in Eastern and Northern India. Places in Uttar Pradesh associated with Krishan’s child hood such as Mathura, Gokul, Vrindavan, participate in festival by inacting Krishan’s JamanUttasav.

People in the city of Duaraka in Gujarat where he established his kingdom celebrate by visiting Dwarkadhish Temple. In Jammu by flying kite. In Odisha in the region of Puri they celebrate by fasting and worshipping till midnight and recite 10^th Skandha of Bhagavatpura it deals past time of Krishan. Assam, Manipur, south India, Bangaladesh, Pakaistan( shree Swami Narayan temple in Karachi), Fiji and other nations of the world also celebrate Krishan janmashtami under Hare Rama Hare Krishan Association.   

Festive Food: -

According to customs it is said to prepare 56 types of different type of delicacies in the form of Prasadbhog for lord Krishan. Once during his child hood when he lifted Govardhan Paravat he did not have any thing for 7 days after which his mother and devotie villegers gave him 56 types of food based on 8 Pahars * 7 days and heed Him His favourite sweets.

1)Makkhan Mishri,

2.Mishti Dhai,

3. Kheer,

4. Rabri,

5. Peda,

6. Gopal Kala,

7. Kalakand,

8. Traditional Milk Sweets,

9. Panchamrit,

10. Sugar Coated Dry Fruits,

11. Shakar Kandi Halwa,

12. Chenna Payesh,

13. Rasgulla

 14. Coconut Ladoo

15. Peanut Jaggery Ladoo

16. Sweet Poha

17. Boondi

18. Shakar Pare and rice items and phool makhane.

Vrat Items: - During religious fasting only certain flowers and grains can be used like Singhare ka Atta (water chestnut), Kuttu ka Atta(Buck wheat), Rajgira Ka Atta(Amaranth flour), Arrowrot flour, Sama/Vrat ke Chawal (barnyard millet)

GANESH CHATURTHI

Significance: - Ganesh Chaturithi is a ten day Hindu Festival celebrated in the honour of lord Ganesh. This is very auspicious day pray to the god so that every new activity that is started is successfully completed without any obstacles. Ganesha is the youngest son of lord Shiva and goddess Paravati, he is known by 108 names and is the lord of Arts, science, and wisdom. He is considered as the god of beginnings. During the festival colourful Pandals are set up and lord is worshipped for 10 days. Even at houses people bring the ideal and do Pranapratishhtha and do 16 forms of paying tribute to Ganesha. On the 10^th day Ganesh Visarjan is performed it is said Ganesh Puja is very difficult to perform with its ritual so some people keep the ideal only for one, three, five, seven days according to their ability.

When and where: - The festival begins on Chukla Chaturthi, which is the fourth day of the waxing moon period and ends on the fourthenth day of the waxing moon period known as Anant Chaturdasi where Maharashtra is the state known for grand scale Ganesh Chaturthi celebration. This festival is celebrated as public event since Maratha King Shivaji. Lok Mahaye Tilak changed the festival from a private celebration to a grand public event to bridge the gap between Brahmins and non-Brahmins and find an appropriate contest in which to build a new grass roots of unity among all. Since then this festival is celebrated by one and all throughout the country and also worshipped in Thailand, Cambodia, China, Indonesia, Afghanistan and Nepal 

FESTIVE FOOD

•      Foodies wait for Modhak (a sweet dish prepared using rice flour stuffed with Jiggery, grated dry fruits) the plate containing Modak is supposed to fill with 21 pices of sweet. 2. Steamed modak

•      Fried Modak

•      Rava Modak

•      Dry fruit Modak

•      Mawa Modak

•      Moti Chuur

•      Bondi ke ladoo

•      Besan ke ladoo

•      Suji ka Halwa

•      Varanbhaat

DUSHERRA

Significance: - There are two important story behind Dussehra festival in India. One story is associated with lord Ram and another is associated with goddess Durga. Dussehra is also called Vijayadashami and is celebrated as victory of goddess Durga over the demon Mahisasura. Dussehra of Mysore is very famous in terms of grandeur and splendour. Each region of the country has its own speciality in the celebration, at some places people participate in Ramlila, public processions depicting Rama, Sita, Laxaman and Hanumanji (Ram Darbar) and at different places people organise Ravana Dahan. At some places Navratri is celebrated with Pandals of Ma Durga are established and a vivid puja is done. Vijayadashami marks the end of durga puja. In north India in earthen pots on the first day of Navratri sow barley seeds by tration on the day of dussehra are used for luck.

When and where: - In western India Maharashtra bedi leaf tree is worshiped and its leaf signifying gold is exchanged as wishes for bright prospers future it is symbolic of Raghu Raj an ancestor of lord Ram and Kubera. Communities of artisans worship their tools resting on this day. Marry gold flowers are used for decoration. In Easter India the followers of B.R.Ambedkar celebrate the festival as Ashok Vijayadashami since the Mauryan emperor Ashok is believed to have converted to Buddhism. In south India celebration range from worshipping Durga to displaying colourful figurines called Golu. To respect the deities sacrifices. Most of the northern India Dashahara is celebrated in honour or lord Ram in large parade ground effigies of Ravana, Kumbhakarna and Meghanath are burnt on bone fire after Dashahra marks the onset of cold weather. In west Bengal  Durga puja is considered as the main festival of Bengali community they celebrate with great enthusiasm, rigorous rituals and pomp and grandeur

FESTIVE FOOD

•      Festive food: - Although it does not have any specific festive recipe.

•       1. Hara Bhara kabab

•       2. Matar Kachori

•       3. Alur Torkari

•      4. Sandesh

•      5. Tangra Macher Jhol

•      6. Shuko

•      7. Mutton Biryani

•      8. Aloo Potol Posto

•      9. Ilish Macher Jhol

•      10. Keema Muttor

•      11. Malpua

•      12. Kolar Bora

CHRISTMAS

Significance: - Christmas is a religious and cultural day meant to celebrate the birth of Jesus Christ. Both Christians and non-Christians engage in this celebration because it has grown in popularity over the years as the time to make merry with loved once.

Significance of Star: - Star of Bethlehem or the Christmas star appears only in the nativity story of the gospel of Matthew where “wise men from east” are inspired by the star to travel to Jerusalem. The Christmas star has traditionally been associated with the spirit of celebration. It is related to the birth of Jesus Christ.

One wintery night a new star came to visit other star. It was so radiant that its rays shown the grey hills and made them light as day the shepherd saw it and were frightened by its strange brightness, but an angle came to them and said do not be afraid the star has come to you to bring you good and show you the place where a little baby is born whose name is Jesus and who will bring peace and joy to the whole world.

Significances of Tree: - The history of Christmas tree the ever green fir, pine, spruce and usually ever green conifer tree has traditionally been used to celebrate winter festivals (Pagan and Christians) for thousands of years. Pagans used branches of it to decorate their homes during winter solstice as it made them think the spring to come. Christians decorate pyramids of wood with ever greens and candles and roses made of coloured paper, apples, wafers, tinsel, sweet meats, candy cane, garlands, chocolate, baubles. In modern days candle are replaced by Christmas lights. Christmas tree has become worldwide symbol for peace and good cheer.

The first day of advent or even as Christmas Eve is celebrated with customs of the same faith that holds the two traditional days. On twelfth night Christmas trees are removed that marks the end of Christmas-epiphany season in the same denotation if not bad luck comes.

Significance of cake mixing: - the stirring ceremony is a part of an age old Christmas tradition of cake mixing and one making wishes for new year the ingredients for the festive fruit cake are mixed with wine and liquor in advance to develop specific aroma and taste. It is celebrate within organisation to spread camaraderie and good will.

Speaking on the history of cake mixing ceremony it dates back to seventeeth century in Europe it marked the arrival of harvest season during this time lots of fruits and nuts, raisins were harvested and used in making of traditional plum cake this was saved till the next harvest with the hope that it would bring another fruit full year. The sugar content of the liquor and fruit juices help preserve the ingredients. The plum cake is the perfect energy food. Taking note of the cake ingredients Saravanam said that they comprise dry fruits like raisins, black currants, prunes, glazed dates, cherries, candid orange, lemon rinds and nuts like cashew, pistachio and almonds. Then comes the best part that is pouring in the liquor, large quantity of liquor, fresh juices, honey, added to the soak all the mixture freshly ground spices are also added and tossed till the fruits and nuts are well coated this is emptied in large container and stored for couple of days before Christmas this results in to the a traditional Christmas cake mixed with butter wheat flour and eggs added to the ingredients helped holding the mixture together resulting in plum cake.

FESTIVE FOOD

•      Festive food/ special food for Christmas: -

•      Sunday Rib Roast

•      Christmas Stuffing with bacon

•      Old fashioned glazed ham

•      Creamed Spinach

•      Braciole

•      Brussels sprouts with Balsamic and cranberries

•      Cupcake Christmas tree

•       Vegetable tarte tart in

•      They have special supper dinner, dessert and cocktails. 

RARE INDIAN FOOD

January 7, 2018, 10:49 am

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RARE INDIAN FOOD

“Indian food is the reflection of the heritage of its people.  It represents its historical development, religious beliefs, cultural practices, and above all, its geographical attributes”

ABOUT THE INDIAN CUISNE, ITS GEOGRAPHICAL LOCATION AND THE EXTENT THE CULTURE EFFECTS THE FOOD

Characterized by its aromatic, captivating fragrances and intriguing flavors.India, Pakistan, Bangladesh, Burma, and Sri Lanka were one part of the single nation of India, in Indian Subcontinent.

North most Part of India (Highland climate), valley of Kashmir with magnificent Persian gardens and terraced lakes, brisk, cool fresh air is lured with fragrance of pine and saffron flowers.  Walnuts and fruit orchards, morels and black cumin seeds grow wild, cool climate for sheep, thus lamb forms the bases of many Kashmiri dishes.Long grain rice known as Basmati grow in the foothills of the mountain.

Northern plains, irrigated by the great rivers of Indus and Gonges, with soil extreme climate variation, fierce heat (120F) to subfreezing cold with dry chilly winds, wheat, corn, millet, barley, and innumerable variety of legumes and vegetable flourish.Clarified butter used as cooking oil, goat, chicken are common

Bread is primary staple of the people.

On the east, plains of Bengal where Ganges flows into the Bay of Bengal.  Climate is hot and human.Both freshwater and sea fish, shellfish, coconut palms, mustard plants are commonRice is abundant.  Further northeast, cool air and seasonal rains create ideal conditions for cultivating tea (Darjeeling tea)

ext-align: justify'>Bread is primary staple of the people.

Great Deccan plateau lined on both sides by a chain of hills known as Ghat.   Poor soil, lack of irrigation restrict agriculture.  Northwest of  Deccan lies Gujarat, rich soil for cotton, millet, barley, legumes, and varieties of vegetables.Bread is staple, vegetarian population uses lentil purees and vegetable cooked in sesame oil are common food.

To the northwest is Maharashtra, Goa and Malabar, tropical climate and monsoon rains, wet and humid.  Rice is staple, dish (white non-oily fish called Pomfret and a small transparent fish called Bombil is sun-dried and sold as wafers), variety of shellfish (prawn, shrimp, crab, lobster, clams, and mussels), banana, palm (coconut, dates)Common food: coconut and rice cooked with fish and seafood.

Summary of Climate:

Four seasons: dry, cool winter (Dec-Feb)

Dry, hot summer (Mar-May)

Southwest monsoon (June-Sept)

Retreating monsoon (Oct-Nov)

Cultural: Hindu 81.3%; Islam 12%, Christian 2.3%, Sikhism 1.9%; others: Buddihist, Jainism, and parsis 2.5% total

Religion’s influence on people’s food and eating habits is profound

Originated from India: Hinduism (no beef), Buddhism, Jainism, and Sikhism (no beef).  Moslem (no pork) was brought to India 900 years ago, second largest population there in the world.

Invasion of new cultural is most influential in north.  Natural barriers and long distance made migration to the south slow and infrequent.

Certain Hindus (Brahmins and Jains) are strict vegetarians.  Meat forbidden are red meat, poultry, fish, shellfish, eggs, and their products

Certain strict vegetarians won’t eat food that resembles meat, such as tomatoes, red beets, and watermelon because of their flesh like color.  Neither do they use seasonings that are strong and generally associated with the cooking of meat, such as garlic and onion.

COOKING STYLE

uNorth India has the most popular and refined style of cooking.  Originated from Moghuls in sixteenth century.  There are Turk-Mongols by origin and Moslem by religion.  They admire most culture is Persian since they are influence by it on their way to India.

uMoghul food: lovers of nature and food life, keen sense of beauty, and a passion for elegance.  Good for meat preparations and rice pilafs, delicate flavorings and superb silk sauces (often mistaken for Persian dish).

uYogurt, cream, fruit and nut betters are incorporated into the food to mellow and velvetize the sauces

uMild but fragrant spices: cinnamon, cardamom, mace, nutmeg and clove; saffron (especially in rice pilafs)

The foundation of Indian cooking rests on the flavorings of spices and herbs, not on special techniques or expensive ingredients

•       It is an art than a science, highly personalized, reflecting individual tastes.

•       Knowledge of how to use spices and herbs is the key that will unlock the secrets of the Indian cooking

•       Some herbs and spices for aromatics, some lend coloring, others as souring agents, some give a hot taste, others thicken or tenderize a dish

•       The role of spices and herbs goes far beyond pleasing the palate and soothing the senses.  They are medicinal properties known to ancient Indian (preventive and curative powers)

•       Example: North Indian appetizer is always sprinkled with black salt and lemon juice, both of which are known for stimulating the appetite and increasing blood circulation.

SOME OF THE LOST INDIAN TREASURES THAT  NOW RARELY 

ULUNDHU KALI

Its one of the very health dishes, given to girls during puberty in villages in earlier days. Its traditionally eaten with jaggery and gingely oil. This dish is considered to be a store house of proteins. This dish used to be very popular in Sri Lanka too.This dish has died a slow death over the years.

Urad dal is known for its rich in fiber content and hence enhances digestion and it is helpful in reducing cholesterol. This Kali has been given to girls who have reached puberty also during pregnancy to give the strength to bones and muscles. Kali is a easy to digest food.

MURGH ZAMIN DOS

•       A light pounded complete chicken is marinated in yogurt, cardamom, saffron and almonds. Which is wrapped in an Awadhi/Mughlai bread called Rumali roti which is like a translucent layer. Then the bread is sealed with mud to ensure the chicken is locked inside, later it is placed in a slightly bigger earthen pot. A larger size pot would only create more vacuum and hence would need more cooking time, so remember to choose the size that just fits the chicken in it.

•       The pot’s mouth is then sealed with mud and left in a dying tandoor or a very slow controlled temperature tandoor. If it is a normal high temperature or a live tandoor, it would only cook the outer layer of chicken leaving the inside partially raw. The same is the case with French Sous-Vide where food is packed in vacuumed plastic bags and dropped in water filled vessed and cooked for hours for an even cook.

TARGOLA

•       A type of palm fruit that grows in clusters, targola or taal has a stiff brown exterior and a jelly-like interior. On cutting open, each fruit has jelly-like segmented seeds with a soft off-white skin that darkens to a light brown when exposed to air. Removing the thin skin can be tiresome, but the effort is well worth it. A cooling treat in the hot summer season, biting into a targola releases the refreshing sweet juice that resides in the center of each segment. The fruit is also used to make toddy, a local alcoholic beverage.

•       Grown in:  Tamil Nadu, Andhra Pradesh, Maharashtra, Goa, and Kerala.

AMBARELLA

•       Also called wild mango, a ripe ambarellahas the puckering acidity of an unripe mango and the gentle sweetness of pineapple. Ambarellas can be enjoyed in every imaginable form: as a juice, as a pickle, as flavouring in fruity cocktails, and as simple slices, sprinkled with salt and red chilli powder.

•       Grown in: Tamil Nadu, Kerala, Karnataka, Maharashtra, and Goa

CHALTA

•       One of the favorite fruits of wild elephants, chalta thrives in the wet soil and humid atmosphere of swamps and semi-tropical forests. The knobby grapefruit-sized fruits are yellow-green, and ripen to get a leathery brown covering. Mildly sweet and acidic in taste, most locals value elephant apples not for their jelly-like pulp, but rather, their crunchy outer petals. Unripe fruits are often pickled or used for chutney. Since they are a major source of food for elephants, monkeys and deer, it is prohibited to collect them from the core areas of the forest.

•       Grown in: Assam, Kolkata, Bihar, Odisha and the sub-Himalayan tract from Kumaon to Garhwal.

How did the rare Indian food come in light?

•       After Madhur Jaffrey, one of India’s best-known food writers, began publishing her recipes in the 1970s, the Indian cookery-book scene exploded. Hundreds of others have followed suit, offering a wider view of Indian cuisine and broadly categorising the culinary expertise of various states under a few categories.

•       Cookery books today tend to focus on India’s rich culinary heritage at the micro level, featuring cuisines particular to certain states, such as Rajput (Rajasthan), and even the food of specific communities, such as the Jains and the Iyengars.

•       These books are being written not just to share hard-to-find recipes but to preserve heritage that is fast disappearing. Treasured recipes were once handed down the generations – easy enough when extended families lived, cooked and ate together. Today, with smaller families and working parents, writers are scurrying to hunt down, document and preserve these old recipes.

•       Here are five books that, while not representative of all of India, offer a cross-section of unique compilations that go beyond butter chicken and dal tadka.

Kashmiri Cuisine Through the Ages by Sarla Razdan (Roli Books)

The Kashmiris are famous for their wazwan, the multi-course wedding feast served at banquets comprising around 36 different dishes, usually featuring meat and chicken. It’s a gourmet spread that challenges even gargantuan appetites. An elaborate and lovely piece of pomp, it is rounded off by a cup of kahwah, a green tea flavoured with saffron, almonds and cardamom. One exotic recipe to get your hands on is al posh mond – pumpkin flowers dipped into a paste of rice flour and red chillies and fried until crisp.

Dining with the Maharajas by Neha Prasada and Ashima Narain (Roli Books)

This extraordinary book on the culinary traditions of Indian royalty includes 1,000 recipes that have never been published before, plus trivia: did you know that the chefs of the Patiala royals boasted more than 140 recipes for pulao, the popular cousin of biryani? Rampur’s royals used to serve a minimum of 200 dishes at a daawat (banquet). And the Sailanas had skilled chefs who made “puris” (deep-fried, whole-wheat puffs) which, when torn open, revealed a live bird.

Savour Mumbai: A Culinary Journey Through India’s Melting Pot  by Vikas Khanna (Westland)

Vikas Khanna, the man behind the Michelin-starred Junoon in New York – a branch will open soon in Dubai – says Mumbai played a big role in the evolution of his palate. The variety of recipes – from chicken cafreal (Goa) to khubani ka shahi tukda (Lucknow) – is a testimony to the city’s cosmopolitan composition. Khanna also offers interesting insights into a Mumbaikar’s eating habits. For example, cashews are expensive and thus used whole in dishes so they are visible to guests.

MISA MACH POORA

If you love seafood, this Mizo dish is made for you. Misa Mach Poora (or grilled shrimp) is a dish traditionally made by grilling or roasting the shrimp on banana leaves placed on hot charcoals. The shrimp is flavoured with local spices and served with steamed rice. The sheer simplicity of the dish is what makes it so comforting to the soul.

MACHER DIMER BORA

It is no secret that the Bengalis are crazy about their fish, and culinary traditions in general. Macher Dimer Bora is one such Bengali delicacy. These are fried fritters with fish eggs as the primary ingredient coated in a batter of chickpea flour and spices. This delightful dish is specifically enjoyed in the monsoon, which happens to be the breeding season of freshwater fish. Unlike caviar, these fish eggs are all natural, unprocessed and not at all expensive!

LITTI CHOKHA

Litti Chokha hails from the heartland of Bihar and has been on our fave food list since eternity. “Litti” are tight sattu dumplings traditionally baked in clay ovens while “chokha” is a fiery dip made of brinjal, onions and spices. The dumplings are often doused with a generous helping of ghee to offset the dryness, while the clay oven lends the dish a distinct smoky favour. There is something intensely raw and rustic about this spicy dish that we can’t seem to have enough of.

CHAMANI QALIYA

Chamani Qaliya is a Kashmiri dish made of paneer (cottage cheese), milk, curd and spices. The gravy is suffused with delicate flavours of Kashmiri spices, but the real essence of the dish lies in the utensil it is cooked in. Kashmiris use earthenware to give the dish its unique flavour and aroma.

astic bags and dropped in water filled vessed and cooked for hours for an even cook.

CONCLUSION

•          INDIA IS A VAST COUNTRY WITH PEOPLE FROM MANY REGIONS. ITS GREAT BIODIVERSITY IS THE UNIQUNESS IN ITS FOOD. IN EVER 100KMS THERE WOULD BE A NEW CUISINE AND SOME NEW SPICE AND TRADITIONAL METHODS OF COOKING.

•          OVER THE DECADE THE CUISINE HAS LOST A LOT OF ITS CONTENT WHICH IS HIDDEN IN THE SAND.

•           NOW A LOT OF AUTHORS AND MASTER CHEFS ARE DIGGING IN THE SAND IN SEARCH OF THE LOST GEMS.

BIBLIOGRAPHY

•          http://www.idiva.com/photogallery-ifood/9-unique-indian-dishes-thatll-leave-you-amazed/32638

•          http://www.thebetterindia.com/71472/unique-rare-indian-fruits/

•           THE GUIDENCE OF MY CHEF ( CHEF HARPREET SINGH FROM THE TAJ MAHAL PALACE MUMBAI) WHERE I TRAINED.

•          http://www.discoveryofindia.com/delicacies.php

•          INDIA COOKBOOK BY PUSHPESH PANT

•          INDIAN COOKING BY MADHU JAFFERY

Article 1

January 16, 2018, 9:04 am

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TULU NADU CUISINE

Mangalorean Cuisine (Tulu: ಕುಡ್ಲದವನಸ್) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.

Culture

The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam.

Agriculture

The main crops of Dakshina Kannada are Paddy, Coconut, Arecanut, Black Pepper, Cashew and Cocoa. Rubber, Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–October), Suggi (October to January) and Kolake (January to April).

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili. Mangalorean Fish Curry is popular dish in Karnataka. Well-known Tuluva dishes include Kori Rotti .Bangude Pulimunchi .Beeja-Manoli Upkari, Neer dosa Boothai Gasi, Kadubu, and Patrode. The Konkani community's specialities include Daali thoy, bibbe-upkari.

Vegetarian cuisine in Mangalore, also known as Udupi cuisine, is known and liked throughout the state and region. Since Tulu Nadu is a coastal town, fish forms the staple diet of most people.

Mangalorean cuisine is well known for their distinct flavor. In general, the Mangalorean recipes are quite spicy and fresh coconut is an integral part of these recipes. Rice is the staple food of the Mangaloreans, though for the non vegetarians, fish is also a regular meal.

The cuisine of Mangalore would remain incomplete without usage of rice. Rice is cooked in various forms such as pancakes, wafer thin rice rottis served with chicken curry, grain rice, sannas i.e., idlis fluffed with toddy or yeast, neer dosa, etc.

Apart from rice, another important thing used in the cuisine of Mangalore is fruits. Many of the recipes atMangalore are incomplete without the usage of fruits such as jackfruit, bamboo shoot, breadfruit, raw  banana, spinach Basale, sweet cucumber known as Taute, etc.Mangaloreans use jaggery made of palm so as to keep themselves healthy. The three main things that add sourness to the various dishes of Mangaloreare raw mango, tamarind and kokum .

Mangalorean cuisine to some extent has been inspired by the mixed culture that constitutes the population of Mangalore. This is why one can enjoy both vegetarian as well as non vegetarian recipes at the same time. Some of the very popular Mangalorean cuisine which one must not miss is Idli-Sambar, Kane (Lady Fish) Curry, Kori Rotti and Ole Bella i.e., Palm jaggery. Among the sweet dishes one must have the delicious halwa of Mangalore available in three flavors i.e., guava, wheat and banana

Spicy fish delicacies like kane fry (ladyfish), rice-based preparations and a wide variety of fruits are perennial favourites on the Mangalorean menu. Mangaloreans love rice in all forms - red grain rice, sannas (idli fluffed with toddy or yeast), pancakes, kori rotti (a dry, crisp, almost wafer-thin rice rotti which is served with chicken curry as a delicacy), and neer dosa. Patrode, a special dish prepared by steaming stuffed colocasia leaves, is a delicacy not to be missed. Akki rotti,dishes one must have the delicious halwa of Mangalore available in three flavors i.e., guava, wheat and banana

Tuluva Cuisine

Tuluva cuisine is the collective cuisine of the Tulu speaking communities of Tulu Nadu in coastal Karnataka. Tuluva cuisine has been a pioneer in Indian cuisines, starting a food revolution with the Udupi hotels. Udupi cuisine,Bunt cuisine,Shivalli Cuisine and others form the tuluva cuisine.

Vegetarian Tuluva cuisine has been made popular all over the world by numerous Udupi restaurants. Some of the dishes of Tuluva origin are Neer dosa, Masala Dosa, Kottige, Semige, Kappa Rotti, Tomato Saar, Bella Tarai da Gatti, Manjol iretha Ghatti, Pelakkai Da gatti, Pundi, Kadubu, Moode, Basale Gassi, Touthe Koddel, Uppad Pachir, Gujje Ajadina, Kadle Manoli Upkari, Pathrode, Goli Bhajje, Mangalore buns, Sajjige, Bajil, Bende Puli, Thouthe Koddel etc.

Non vegetarian dishes are: Kori Rotti, Kori gassi (Chicken gassi/curry), Yetti Gassi (Prawn Gassi/curry), Bangude Pulimunchi, Bangude Gassi (Mackarel Gassi), Chicken Ghee Roast (Neitha Kori), Chicken urwal, Kori Kempu Bezule (Chicken Bezule), Kori Ajadina (Chicken Sukka), Marvai Pundi (Clam Gassi with steamed rice dumplings), Marvai Ajadina (Clamms Sukka), Jenji Gassi (Crab Gassi), Kane Rava Fry (Rava fries Lady Fish), Bolanjir Gassi (Silver Fish Gassi/Curri), Manji Kolavaithina etc.Sweet Dishes : Manni, Bella Tharai da adde, Pelakkai da adde, Holige, Kai Holige, Mangalore Buns, Kadle Bele Payasa, Appa, Bella Tharai da Pundi. Chandrahara. etc

Sweet Dishes : Manni, Bella Tharai da adde, Pelakkai da adde, Holige, Kai Holige, Mangalore Buns, Kadle Bele Payasa, Appa, Bella Tharai da Pundi. Chandrahara. etc

Udupi cuisine

Udupi cuisine is a world-renowned cuisine of South India. It forms an important part of the Tuluva Cuisine of Karnataka and takes its name from Udupi, a city on the southwest coast of India in the Tulunadu region. The Udupi cuisine has its origin in Ashta matha of Udupi founded by Jagadguru Madhvacharya.Udupi cuisine comprises dishes made primarily from grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and a hallmark of the cuisine involves the use of locally available ingredients.

TULU NADU CUISINE

For a list of foods restricted for Vedic vegetarians, see Shivalli Brahmins.

Pumpkins and gourds are the main ingredients in sambar, a stew prepared with ground coconut and coconut oil as its base.The ubiquitous Indian dish masala dosa has its origins in Udupi.[citation needed] Saaru, a spicy pepper water, is another essential part of the menu, and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies, and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

Typical dishes

 Saaru or rasam

Hulli or sambar

Menaskai (variation of Sambhar)

Tambuli or watery vegetable paste

Spiced rice

Adde or Uh-day(dumpling)

            Ajethna or ajadina (dry curry)

      Holige

 Bakshya (sweet or dessert)

 Kosambari (seasoned salad of lentils)

 Bajji

              Kayathno or KaaYaadhina (fried items)

 Paramanna (kheer)

 Paayasa

  Rasayana (juice or squash or syrup)

Dishes served in a full course Udupi meal

The full course Udupi meal is served on a plantain leaf, which is traditionally kept on the ground. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the plantain leaf. All the people eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of meal even though he has finished his meal. The start and end of meal is done by saying "Govinda," the name of Lord Vishnu. A typical meal is served with following (in sequence)

    salt, pickle,

    Kosambari

    Bajji

    chutney

    gojju

    Ajethna

    Spiced rice (chitranna)

    Appalla

    Steamed rice

    Saaru or rasam (a spicy watery soup)

    Menaskai

    Koddelu or sambhar

    Sweets like laddu, holige

    Fried items like bonda, chakkuli, vada

    Paramanna or Kheer (pudding)

    Payasa

        Buttermilk/curd

Popular dishes of Udupi cuisines

Sajjige and bajil (upma made from coarse semolina and  seasoned beaten rice)

 Uddinahittu (urad flour mixed in curd and seasoned)

       nKosambari (salads of black gram or Bengal gram lentils, seasoned)

 Different types of spicy rices, such as chitranna or Bisi bele bath

  Dosa, masala dosa, neer dosa

    Sweet dishes like maddi, kaai holige, undae (laddu)

    Puddings or parammanna or payasa or kheer

    Mangalore bajji or golibaje

  Pelakai gatti/gidde (jackfruit dumpling)

    Pelakai appa (fried dumplings made from jackfruit)

    Pelakai halwa (jackfruit halwa)

   Patrode

    Menaskai

   Malpuri

    Putnis

    Kadubu

Mangalorean Catholic cuisine

The Mangalorean Catholic Cuisine is the cuisine of the Mangalorean Catholic community and is largely influenced by Mangalorean, Goan, and Portuguese cuisines.Mangalorean Catholics are Roman Catholics from Mangalore and the former South Canara district on the southwestern coast of India. They are Konkani people and speak the Konkani language. 

Bifa Maas (beef), Bokrea Maas (mutton) and Kunkda Maas (chicken) with dishes such as Chicken Indaz are also popular. The traditional Rosachi kadi (Ros Curry), a fish curry made with ros (coconut milk) is quite popular and is served during the Ros (anointing) ceremony that is held 1 or 2 days before a Mangalorean Catholic wedding. Their fish curry especially their Fish Roe Curry, is known for its taste in the whole coastal India while fried fish in their style is well known.

 Vegetarian cuisine

The traditional Fode is a popular pickle .Karamb (Cucumber salad) and Foka. The Appam (rice balls) and Panpole (a type of congee) are popular delicacies made of soaked rice, water and salt. The Thathe Bakri is a banana leaf rice dish made with ground red boiled rice mixed with raw scraped coconut and roasted on a tava on a banana leaf. The Mitais, Mandas, Ushae, Pitae and Mani are well known sweet dishes.

Kuswar is a term often used to mention a set of unique Christmas goodies which are part of the cuisine of the Mangalorean Catholic community.

TULU NADU CUISINEPatrode or Pathrade, a dish of colocasia leaves stuffed with rice, dal, jaggery, coconut, and spices is also popular.

Bibliography

Food travel by the team.

https://www.google.co.in/search?q=tulunadu&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjKuPOGm9bTAhWFXRoKHcGhBh4Q_AUICigB&biw=1024&bih=672#imgrc=nZw5o1X8vW9NrM:Bibliography

TATAR CUISINE

January 17, 2018, 10:39 pm

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TATAR CUISINE

The cuisine of Volga Tatars

ORIGIN

The Tatars are a Turkic people living in Asia and Europe who were one of the five major tribal confederations. The name "Tatar" first appears in written form on the Kul Tigin monument.The Tatars formed the Turkic-speaking population of Tartary—the lands ruled by Mongol élites.The largest group by far that the Russians have called "Tatars" are the Volga Tatars, who for this reason are often also simply known as "Tatars.”

INTRODUCTION

Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.The cuisine takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies.The Tatar cuisine relies heavily on the main agricultural products of the region – cereals and livestock 

CLIMATE

GEOGRAPHY

REGIONS AFFECTING THE CUISINE

The Caucasus Mountains are usually considered the dividing line between Asia and Europe, with the northern region of the Caucasus in Europe; and the southern  in Asia. Thus, the cuisine of Tatar has a good influence of the Asian Countries.

The Volga is the longest river in Europe; it is also Europe's largest river in terms of discharge and watershed. It flows through Central Russia and into the Caspian Sea, and is widely viewed as the national river of Russia. The river feeds the cuisine with fresh seafoodand livestock.

CULTURE AND LANGUAGES

FESTIVALS

The Tatars has been very proficient in jewelry, textile, embroidery and leather crafting from a very early stage. All these decorative and applied arts have the same common elements.Multiple shapes, forms, silhouettes of buds, stems, petals, rosettes and tulips determine the surface of the artworks. Floral bouquets, young sprouts, leaves, and flower-sun motif are especially popular in boot designs. Lines, waves, spirals, zigzags, six or eight point stars – all of these interlace and create intricate, arabesque designs. 

TATAR CUISINE

The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars. Tatars cuisine was influenced by the surrounding people- Russian, Mari,Udmurtsand also people of central Asia especially Uzbeks.Dishes such as pilaw(pilaf), halvah, and sherbet entered long ago into the Tatar culture.The Tatar became acquainted early in their history with rice tea dried fruits walnuts seasoning and spices.Cattle and sheep provided beef and mutton,both equally popular among the Tatars. Horse meat was eaten boiled, salted, and cured.Poultry was widespread in local  farms and eggs were a popular dish, eaten in various form.

 LOCAL PRODUCE

Local vegetables included onions, carrot, horseradish, turnips, pumpkins, beets and in small quantities also cucumbers and cabbage.Fruits weare mainly grown in orchards on the right bank of volga, including local apple, cherries, raspberries, and currantsThe forest were source for wild berries, walnuts, hops, cow parsnip, sorrel, mint and common wild leeks.Milk was used primarily in dairy products – curd, sour cream, etc.

COURSES

Dishes in tatar cuisine  can be subdivided into the following categories:

•       Hot soup

•       Main course

•       Baked items with a savory filling

•       Dough-based dishes(pasta)

•       Sweet baked items and other sweets usually  served with tea.

Soup

•       Depending on the broth used as the soup base, soups are divided into meat, chicken, fish vegetable, mushrooms etc.

•       The soup may be thickened with noodles, grain, or vegetables-separately or in combination

•       Soups are often served with meat balls or stuffed buns.

•       Festive and to a certain extent ceremonial dish for the tatar is pilman, a kind of dumpling filled with meat and always served in a clear soup.

Main course

•       Main dishes are usually based on, meat, grains, and potatoes.

•       Meat or chicken boiled in the broth in the broth is cut into small pieces and served as a main course, sometimes quickly fried  in oil with onions, carrots, and bell peppers.

•       Boiled potatoes are a favorite side dish, with grated horseradish served as an accompaniment.

•       Balis is the oldest traditional dish combining meat and grains. Pilaw is served at dinner parties, especially in city.

•       Horse meat is used to make sausages; cured goose and duck are considered a delicacy. Poultry eggs, primarily those of chicken are a very popular dish in tatar cuisine. A chicken stuffed with eggs in milk is a special dish for holiday.

•       Grains are made into a variety of porridges: millet, buckwheat, oatmeal, rice, meat etc. 

Baked foods

•       Unleavened dough is traditionally used for buns, both sweet, and savory, flat breads, and biscuits. Leavened yeast dough is used to make bread, which is always served with milk.

•       Bread was traditionally baked from rye flour, and only the wealthy could afford wheat bread. Qabartma is a kind of yeast dough pancakes that may be prepared in different ways-baked in a pan in front of an open oven fire, or fried in boiling oil in a cauldron.

•       Pancakes are made from unleavened batter using wheat flour.

•       The oldest and simplest baked item with a savory filling are specific for tatar cuisine is kuzikmak.

•       Another traditional tatar pie is ocpocmaqa triangula rshell originally filled with a mixture of fatty meat and onions. A special festive dish among urban Kazan Tatars is gobadia.

Sweets

•       The tatar cuisine offers a variety of baked sweets, usually served with tea-celpek, qatlama, qos tele, lawas, pastet.

•   Chakchak is used to be a ceremonial food brought by the bride to the reception at the bridegroom’s home.

•       Today it is a common sweet

•       Honey is very popular in baking and on its own, served with tea. 

Beverages

•       Aryan is a dairy drink made by diluting qatiq with cold water.

•       Quas is a beverage made from rye flour and malt that the Tatars have borrowed from Russian

•       A kompot of dried apricots is a popular dessert at dinner parties

•       Another non-alcoholic sweet beverage is sherbetmade from honey

•       Tea is typical hospitality beverage among the Tatars.

•       They drink hot, strong tea, usually with milk 

Modern Tatar Cuisine

•       Economic and cultural changes have introduced many new dishes, enriching the traditional cuisine.

•       More fruits and vegetables are now used than traditionally.

•       Fish has become more popular, mushrooms, tomatoes, and pickles are in common use.

•       The opening up of international trade had given access to fruits and vegetables that are previously regarded as exotic, i.e; bananas, kiwi, mango, eggplant, etc

•       National cuisine of other peoples of the former soviet union, especially the Russian cuisine have influenced the modern eating habits of the tatar.

CONCLUSION

•       Tatar cuisine is an interesting cuisine influenced by a variety of cultures which coexist in Tataristan, resulting in an interesting blend of flavors, textures, tastes and ingredients. Foods include-

•       Food include Belesh (soup) Pilaw(boiled meat) Chakchak (honey cake). Tatar cuisine is rich with hot soups(şulpa), dough-based dishes (qistibi, pilmän, öçpoçmaq) and sweets(çäkçäk, göbädiä). Traditional Tatar drinks include ayran, katykand kumys. Lamb and rice play a prominent role in the traditional Tatar diet. Chebureki (fried lamb dumplings) Peremech (meat pie).

BIBLIOGRAPHY

http://nevesta-kazan.narod.ru/text/tatar-svadebnaya-kuhna.htm

https://en.wikipedia.org/wiki/Tatar_cuisine

http://tastes.kg/en/tatarcuisine

http://rbth.com/arts/2013/02/14/exploring_the_tatar_cuisine_22881.html

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January 18, 2018, 10:06 pm

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ICELANDIC  CUISINE

Introduction

A Nordic island country in the North Atlantic Ocean, Iceland is a mysteriously beautiful country with its wonder of northern lights, pleasant cold climate and wonderful people with their food habits.Because of the history of settlement in a harsh climate, animal products dominate Icelandic cuisine is based on fish, lamb, and dairy products, with rare use of herbs or spices.. A country of sharp contrasts, Iceland is not easily defined. Home to the largest glacier in Europe as well as some of the world’s most active volcanoes, it is widely known as “The Land of Fire and Ice.”

The pure Icelandic nature is slowly getting known for its wonderful and sustainable produces all around the local and global markets.  For centuries, Icelanders, with their innovative approach for producing, storing and preparing food, have astounded the mainstream culture. Even with rough and cold landscape with unfavourable conditions, the limited but excellent produces harvested in a responsible manner are produced to the highest grade

•   The animals of Iceland include the Icelandic sheep, cattle, chickens, goats, the sturdy Icelandic horse, and the Icelandic Sheepdog, all descendants of animals imported by Europeans. Icelandic fish is renowned for its quality. Icelandic lamb is also a source of national pride, known for its tender meat. Iceland ,being an island country, seafood is certainly extensively consumed. Organic vegetables are grown in geothermal greenhouses around Iceland, and supply much of the country’s demand. 

•    Due to the island's climate, fruits and vegetables are not generally a component of the traditional dishes. Popular taste has been developing, however, to become closer to the European norm. As an example, consumption of vegetables has greatly increased in recent decades while consumption of fish has diminished. 

  

More on Icelandic cuisine

 While stockfish, skyr, rye bread, butter, and mutton may have been the common food items on the dinner table of most folks, there was nevertheless considerable variety in the diet, mostly reflecting different natural resources in different areas of the country. Eggs from wild birds were an important source of food in the spring where nearby sea cliffs were teeming with birdlife. The birds themselves were also a great source of food, including the abundant puffin, as well as the lovely ptarmigan, now the favoured Christmas food in Iceland. Inland, salmon rivers and lakes full of trout were a source of fresh fish in the diet of farmers that otherwise relied on preserved fish. Wild blueberries and crowberries were gathered in the heather, along with Iceland moss, and the seaweed dulse which was an important commodity in many coastal regions. The one food few foreign visitors can avoid has yet to be mentioned. We are talking about cured shark. This pungent delicacy is still popular in Iceland – at least in some circles – and is a must at the midwinter festivities, Thorrablot. A shot of ice-cold brennivin, the Icelandic aquavit, which often accompanies the shark, actually makes most foods taste just fine.

seafood is certainly extensively consumed. Organic vegetables are grown in geothermal greenhouses around Iceland, and supply much of the country’s demand. 

Þorramatur

Left (from top to bottom, left to right): Hangikjöt, Hrútspungar, Lifrarpylsa, Blóðmör, Hákarl, Svið. Right: Rúgbrauð(dark brown in color), FlatbrauðSmoked sheep’s head, Ram’s testicles, fermented shark, head cheese

History of Icelandic food

The roots of Icelandic cuisine are to be found in the traditions of Scandinavian cuisine, as Icelandic culture, from its settlement in the 9th century onwards, is a distinctly Nordic culture with a traditional economy based on subsistence farming. Several events in the history of Iceland were of special significance for its cuisine. With Christianization in 1000 came the tradition of fasting and a ban on horse meat consumption. More significantly in terms of farming and food supply was the onset of the Little Ice Age in the 14th century. Farmers were not able to grow barley anymore and had to rely on imports for any kind of cereal grains. The cooling of the climate also led to important changes in housing and heating: the longhouse of the early settlers, with its spacious hall, was replaced by the Icelandic turf houses with many smaller rooms, including a proper kitchen. This type of dwelling was used well into the 20th century.

Seafood

Many types of fish and seafood are abundant in Iceland, with haddock, carpelin, herring, cod, plaice, lobsters, clams and shrimp being some of the most common varieties eaten. Fish is traditionally served boiled and accompanied by potatoes. Fish is often preserved by salting, smoking or drying. Shark and skate are traditionally fermented to make a pungent and salty dish often served on special occasions and accompanied by schnapps. Char, trout and salmon are freshwater fish that are enjoyed by Icelanders as well. 

Lamb

Lamb is the most commonly served meat in Iceland. The sheep thrive on the grassy hills and provide a ready source of meat as well as wool. Lamb and mutton are served in stews, sausages, pate and as roast. Singed sheep’s head and jam made from the sheep’s head, either fresh or pickled in whey, are traditional foods in Iceland.

Dairy

Dairy products are very important to Icelanders. The average Icelander consumes about 100 gallons of dairy products in one year. 

Vegetables and fruits

Iceland moss – they put it in tea, soup, bread. Apparently the fungus has medicinal powers. 

Dulse – seaweed. Harvested and dried into salty snacks. 

Preparation Methods for Icelandic Cooking

People of Iceland use cooking techniques that are used in other countries. However, due to the ingredients that are used, the resulting dishes are unique. Fish is widely used across the country and the great number of dishes based on this ingredient is determined by the many ways in which it can be prepared. Icelanders mostly prepare fish by smoking or drying it. There are also some special dishes based on shark meat. The meat has to be buried for a long period of time, until it putrefies. People also use spices and sauces and therefore, seasoning and salting are other techniques that are common in Iceland. Besides these, other frequently used techniques may include baking, boiling, frying and grinding.

Special Equipment for Icelandic Cooking

Most Icelandic dishes don’t require you to purchase any special tools. However, having a coffee grinder helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor. The cooking utensils that are used in Iceland did not change very much in time. Although in restaurants the equipment that is used for preparing, storing and serving foods is modern, the traditional tools have only been developed a little. The modern utensils are: forks, knives, teaspoons, tablespoons, pans, trays, pots, scoops, graters, food containers, portioning tools, cutlery, glasses, bowls and cups and even equipment for measuring the temperature and the weight of the foods.

Icelandic Food Traditions and Festivals

Icelanders take advantage of many occasions to promote their national foods and beverages. People enjoy supporting their culture and therefore, they organize many festivals. One of the most important affairs is the Food and Fun Festival, which is planned each year in the capital of Iceland, Reykjavik. This festival blends the promotion of the traditional dishes with various competitions and outdoor activities. A contest that features the most talented chefs is also organized on this occasion. Each of them must display a unique manner of cooking and they achieve that by either using special preparation methods or by adding certain ingredients to the traditional foods, in order to obtain dishes with unique identities.

Other popular events are Beer and Food Festival, which is held in March and lasts for a week, and Þorrablót, which is celebrated in February and lasts for a whole month. The latter takes place in both restaurants and people’s home.

Iceland, Reykjavik. This festival blends the promotion of the traditional dishes with various competitions and outdoor activities. A contest that features the most talented chefs is also organized on this occasion. Each of them must display a unique manner of cooking and they achieve that by either using special preparation methods or by adding certain ingredients to the traditional foods, in order to obtain dishes with unique identities.

Paper-thin festive traditional bread, laufabrauð

Iceland storage cottages

Icelandic Ram

Traditional dishes of Iceland

Hakarl:

Kæstur hákarl ("treated shark") is the one infamous Icelandic dish most tourists are made to try at least once. Hákarl, in short, is Greenland shark -- or other sleeper shark -- which has been prepared by a fermentation process (buried underground for 6-12 weeks, actually) and then hung to dry for four to five months. It has a distinct tang of, well, urine, and is served in small cubes as a sort-of hors d'oeuvre, often followed by shots of Brennivin

Harðfiskur:

It is basically fish jerky made from wind-dried fish (often cod, haddock or seawolf). It can be found in all supermarkets in Iceland. Harðfiskur, which Icelanders usually eat slathered with butter, often comes in colorful packaging illustrated with comic figures to attract young children. It's no surprise Icelanders get hooked on fish at a young age.

Skyr:

It is a dairy product, closely resembling full-fat Greek yogurt but with a much milder flavor. It's been a part of Icelandic cuisine for more than a thousand years, and is made of pasteurized skimmed milk and a bacteria culture only found in Iceland.It's traditionally served with milk and a topping of sugar, often for breakfast, and is usually an essential dish of all Icelandic childhoods. It's now begun making the leap beyond Iceland's borders, having recently been introduced to supermarkets in the US and UK -- in a variety of fruit flavors.

Plokkfiskur:

This is the one dish that'll appeal to most visitors. Fish stew, or plokkfiskur, consists of boiled fresh cod or haddock filets, mashed together with potatoes and a roux-based white sauce. It's often served with Icelandic rye bread and butter.This is proper family and comfort food, and most local families will have their own version. In the past, plokkfiskur was a means to preserve leftovers, though today most families buy fresh fish to make the stew.

Hangikjöt  (Smoked Lamb)

Hangikjöt is smoked Icelandic lambs. It is reputed to be especially good because of how the sheep are farmed, which is quite old fashioned: they are free to roam around the wilderness of the unspoiled and rather barren highlands all summer long without any supervision at all. The sheep graze not only on grass, but also on plants and herbs which contributes to their rich and complex flavour. In this way, the meat has been marinated the entire life of the animal.After the slaughter, the farmer smokes the lamb traditionally fueling the fire with birch or dried sheep dung – each of which adds its own distinctive flavour. Smoked lamb is usually served up with potatoes, béchamel sauce, red beets and green peas.

  

How to eat like a Viking

Lengthy, dark and cold winter has always been and still is one of the basic facts of life in the Nordic countries that have to be dealt with seriously. Surviving through the winter depended on food supplies stored during the short growing season. Viking lifestyle was another reason that made Norsemen to learn early how to preserve their meats and fish. Ship was a Viking’s home, and smoked, dried and salted foods were usual supplies of Norse warriors during their prolonged raids.

Sea birds and their eggs  were also a part of the Norse diet. Norsemen harvested both the eggs and the birds from the cliffs on which the birds nested by swinging down from the top of the cliff on ropes.

A variety of birds and their eggs were collected and consumed. The great auk (Pinguinus), a large, meaty, flightless bird now extinct, was an important part of the diet in Viking-age Iceland, based on excavated bones.

“Ein með öllu” - the iconic Icelandic hot dog

One of the most typically Icelandic foods is the pylsa hot dog. They contain lamb which gives them an unusual flavour, but the magic is in the sauces. A real Icelandic hot dog is served með öllu, with everything on it, which means ketchup, a sweet brown mustard, raw onions, fried onions, and remoulade (a sauce made with mayonnaise and relish).

Greenhouse vegetation

Despite the cool climate and restricted growing season, a variety of food crops are grown, such as potatoes, turnips, carrots, cabbage, kale, and cauliflower. Other hot crops (such as tomatoes, cucumbers and green peppers), cut flowers and potted plants are grown in greenhouses heated with geothermal energy (of which Iceland has an abundance)—in some cases artificial light is required to supplement the shorter daylight hours at these northern latitudes. Even bananas and grapes have been grown in this manner.

Limitation

Due to financial and time constraints, we were unable to visit and study Icelandic cuisine and collect the information and share the experience.Icelandic cuisine, being rather unknown a fare, was tricky to gather extended and accurate details on.

Conclusion

Iceland is a cold country, and being a part of the Scandinavia, the eating habits of their inhabitants has been highly influenced by the raw materials and produces available in such climatic conditions. Thus, throughout history, Icelandic residents have adapted according to these conditions and thrived with their own unique and rare cuisine. 

References

•          https://www.theguardian.com/lifeandstyle/2000/sep/15/foodanddrink.recipes

•          http://www.islandsstofa.is/files/iceland-brochure-4-feb-2014-enska-low-res.pdf

•          http://news.nationalpost.com/life/travel/an-introduction-to-icelandic-cuisine-beginning-with-the-shark-one-of-its-oldest-and-most-feared-culinary-traditions?__lsa=5670-ef69

•          http://www.seriouseats.com/2012/04/guide-to-food-iceland-fish-whale-skyr-hot-dogs.html

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STUDY OF MODERN CARVING / SCULPTURE TOOLS

January 22, 2018, 10:36 pm

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STUDY OF MODERN CARVING / SCULPTURE TOOLS

MODERN  CARVING

Carvingis the act of using tools to shape something from a material by scraping away portions of that material to make into desired shape. The technique can be applied to any material that is solid enough to hold a form even when pieces have been removed from it, and yet soft enough for portions to be scraped away with available tools. Carving, as a means for making sculpture, is distinct from methods using soft and malleable materials like clay, fruit, and melted glass, which may be shaped into the desired forms while soft and then harden into that form.Carving tends to require much more work than methods using malleable materials.

Meaning of Carving

 Creative

- Artistic 

 -  Reality

 -  Varieties

 -  Innovative

-  Naturalistic

- Glamour

HISTORY

The art of carving vegetables and fruits came to Europe from Eastern countries, like China, Thailand and Japan. Nowadays food carving professionals are welcome in the finest restaurants around Europe. The art of fruit and vegetable carving has its roots in the age of the Chinese Tang Dynasty (AD 618-906) and Sung Dynasty (AD 960-1279). This exquisite craft has been slowly developed and refined over the years in China. These beautiful garnishes and fruit carvings were not only created for the Kaiser's feudal banquets but they were also popular among average people, who enjoyed beautiful artistic food presentations.

Edible and Non-Edible carving

Although food holds the spotlight in all buffet presentation and the objective of buffet planning must be to achieve visual beauty both in the artistic presentation of each item of edible food and in the arrangement of the many dishes on the buffet table.Nothing heightens the beauty of the buffet more than an out-standing center piece made of ice, fruits, vegitables or other such materials. The guest should be able to identify the theme of the buffet at a glance, just by observing the non-edible decorations that provide eye-catching background for the presentation.

Edible food carving

Fruit carving is the art of carving fruit, a very common technique in Europe and Asian countries, and particularly popular in Thailand, China and Japan. There are many fruits that can be used in this process; the most popular one that artists use are watermelons, apples, strawberries, pineapples, and cantaloupes.Vegetable carving is the art of carving vegetables to form beautiful objects, such as flowers or birds.

Non-Edible Carving

The term non edible is used to indicate that the center piece is not meant for consumption along with the rest of the food on the buffet.

Modern Tools for Carving and Their Uses

Super sharp 3 piece carving knife set with wood handle. Created especially for the art of vegetable & fruit carving. Set includes: Bird's beak carving knife, a special curved blade seeding knife, and a larger slicing knife for fruits and vegetables. High quality for professional carving at a low price! High carbon stainless steel blades, hardened and tempered. 

UV 6 piece Fruit and Vegetable Carving Set

Details:

High-end imported carving tools, made from from high quality stainless steel.

Save time on repetitive fruit and vegetable carving tasks.

Light, durable, and versatile tools essential for modern fruit and vegetable garnishes.

Each tool is intelligently designed with a 'U' and 'V' shape to create clean cuts of fruit and veggies with maximum efficacy and minimum fuss.

Corrugated U Carving Set for Fruit & Vegetable Garnishing

Details:

Four piece fruit and vegetable garnishing set designed for fruit carving.

Consturcted of strong stainless steel.

This corrugated carving set includes four double-sided tools.

A compact way of having 8 garnishing tools!

Modern Tools for vegetables and fruit Carving

Sculpture

Sculptureis the branch of the visual arts that operates in three dimensions. It is one of the plastic arts. Durable sculptural processes originally used carving (the removal of material) and modeling (the addition of material, as clay), in stone, metal, ceramics, wood and other materials but, since Modernism, there has been an almost complete freedom of materials and process. A wide variety of materials may be worked by removal such as carving, assembled by welding or modeling, or molded, or cast.

MATERIAL USE AND TECHNIQUES

The materials used in sculpture are diverse, changing throughout history. The classic materials, with outstanding durability, are metal, especially bronze, stone and pottery, with wood, bone. Precious materials such as gold, silver, jade, and ivory are often used for small luxury works, and sometimes in larger ones, as in statues. More common and less expensive materials were used for sculpture for wider consumption, including hardwoods, wax.Many sculptors seek new ways and materials to make art. Some sculpture, such as ice sculpture, sand sculpture, and tallow sculpture, is deliberately short-lived. The new techniques used by sculptors today are closely related to new techniques applied in building and industrial manufacture.

Making of armature

In sculpture, an armature is a framework around which the sculpture is built.^[1] This framework provides structure and stability, especially when a plastic material such as wax, newspaper or clay is being used as the medium. When sculpting the human figure, the armature is analogous to the major skeleton and has essentially the same purpose: to hold the body erect.

 An armature is often made of heavy, dark aluminium wire which is stiff, but can be bent and twisted into shape without much difficulty. The wire is affixed to a base which is usually made of wood. The artist then begins fleshing out the sculpture by adding wax or clay over the wire. Depending on the material and technique, the armature may be left buried within the sculpture but, if the sculpture is to be hollowed out for firing, it must be removed.Large representational sculptures meant for outdoor display are typically fashioned of bronze or other types of sheet metal, and they require armatures for internal support and stability. For example, a large armature designed by Gustave Eiffel holds up the Statue of Liberty. The armature can be seen from below by visitors to the base of the sculpture's interior.

Ice Sculpture

Ice sculpture is a form of sculpturethat uses ice as the raw material. Sculptures from ice can be abstract or realistic and can be functional or purely decorative. Ice sculptures are generally associated with special or extravagant events (cold buffet) because of their limited lifetime.The lifetime of a sculpture is determined primarily by the temperature of its environment, thus a sculpture can last from mere minutes to possibly months. There are several ice festivals held around the world, hosting competitions of ice sculpture carving.

Techniques for ice sculpting

The temperature of the environment affects how quickly the piece must be completed to avoid the effects of melting, if the sculpting does not take place in a cold environment, then the sculptor must work quickly to finish his piece. Some sculptures can be completed in as little as ten minutes if the carver is using power tools such as chainsaws and specialty bits fitted to a die grinder.As various technologies are adapted for use with ice carving, many sculptures are now created largely by machine. CNC (Computer Numeric Control) machines and molding systems are now commonly used to create ice sculptures and complicated logos from ice. Color effects are also possible by a number of techniques, including the addition of colored gels or sand to the ice.

The ice may be turned clear after carving by applying heat from a Propane or Mapp Gas cylinder. This alters the opaque effect that is obtained when carving. The ice turns clear after the outside is melted. Caution is to be used as the ice melts very quickly and could soften edges and contours. Sometimes distilled water is used for enhanced clarity.

Traditional Versus Modern Tools

Now a days people use modern power tool , including Die Grinder, Sanders, Chainsaws, power drills and rotatory tools in making of ice sculptureIn traditional form of ice sculpture using handsaw, chisels and chippers.

Traditional ice carving tools:

Chisel- A chisel is a tool with a characteristically shaped cutting edge of blade on its end, for carving or cutting a hard material such as wood, ice, or stone  by hand, struck with a mallet, or mechanical power. There are various blade shapes of chisel are available such as wide flat, narrow flat, round and V shape.

Handsaws- Long before ice carevers use chainsaw to cut and split the large blocks of ice, they use large-tooth hand saw. Handsaws vary in lenth and tooth dimension  large-tooth saw are use for rough cut and small-tooth saw for finer cut.

Wooden template- permanent templates made up of wood were use fro ice carving.

Single Prong Chipper/Pic-the ice pick is use for chipping small section, cutting and punching small holes , and for scoring the ice.

Ice tong-it is  ise for handling as well as lifting securely grabbing large and heavy blocks. They are comes in two style Cincinnati or compression which requires only one hand once the tips are set in ice and Boston which requires both the hand.

Multi prong chipper- usually design with b fine or six prongs the  chipper is considered the most fundamental of the traditional tools.is obtained when carving. The ice turns clear after the outside is melted. Caution is to be used as the ice melts very quickly and could soften edges and contours. Sometimes distilled water is used for enhanced clarity.

Modern tools for Ice sculpture

Ø  Impossible as it is to separate tools from technique, this page is an     attempt to focus more on the tools themselves.

¢  Tools are divided into further more:

¢  Power tools

BITS

Grinding Discs Sanding and Grinding Discs

CNC (Computer Numeric Control)

Traditional Hand Tools

INNOVATIVE SUGAR CONFECTIONARY

January 24, 2018, 3:32 am

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                   INNOVATIVE   SUGAR CONFECTIONARY

 

INTRODUCTION

Sugar confectionery is made up of a wide array of sweet confectionery, commonly known as sweets.  This analysis includes boiled icings, gums and jellies, liquorice, lollipops, marshmallows, other sugar confectionery, panned, as well as toffees and chews.The main ingredient used in the manufacture of sugar based confectionery is sucrose. Through varying the types of ingredients used, boiling temperature and shaping methods, confectioners are able to make a wide range of sugar treats.

Where does Sugar come from ?

Sugars are found in the tissues of most plants, but are present in sufficient concentrations for efficient extraction only in sugarcane and sugar beet .Sugar beet, a cultivated variety of Beta vulgaris, is grown as a root crop in cooler climates and became a major source of sugar in the 19th century when methods for extracting the sugar became available. Sugar is a staple ingredient used widely all over the world, mainly used for desserts, sweets and confectionary.There are number of sweeteners available such as honey, glucose etc still sugar is majorly used specially for sculptures and showpieces.

Innovative Sugar confectionary

The innovative sugar confectionary is the edible art & innovative craft using sugar (grain, icing, castor sugar, etc.) & transforming them into different forms that includes Pulled sugar, spun sugar, Nougatine, Gum pate etc.Creating showpieces and sculptures etc.Showcasing chef’s skill, talent, techniques and uniqueness.Innovative sugar work also includes the sugar garnishes which are made to give an highlight to the desserts . Like the spun sugar used in gateaux st.honore , sugar strings and sugar designs ., confectioners are able to make a wide range of sugar treats.

Types Of Sugar

Granulated Sugar - is a highly refined, multi-purpose sugar. It's also sometimes called refined, table, or white sugar. The grain size is bigger compared to other forms.

Caster Sugar - is superfine granulated white sugar. Because the crystals are so fine, they dissolve much quicker than standard granulated white sugar, which makes it ideal for making meringues, syrups, and cocktails.

Confectioners Sugar - Also referred to as powdered sugar and icing sugar, this is a type of white sugar that has been ground into a fine powder.

Pearl Sugar - sometimes called nib sugar or hail sugar, pearl sugar is a variety of white sugar that has a coarse, hard texture and an opaque color.

Sanding Sugar - is used mainly for decorating. It has large crystals, which are fairly resistant to heat and add extra texture and crunch to cookies and other baked goods.

 Demerara Sugar - is a variety of raw cane sugar that is minimally refined. It has large grains with an amber color and a natural, subtle molasses flavor.

Turbinado Sugar - is another type of minimally refined raw cane sugar. Turbinado sugar has a delicate caramel flavor and is commonly used to sweeten beverages and can also be used in baking.

Light Brown Sugar - is refined white sugar with a small amount of molasses added in. It has a wet, sandy texture.

 Dark Brown Sugar - Like its lighter counterpart, dark brown sugar is refined white sugar with molasses added in. It contains more molasses than light brown sugar, which gives it a stronger, more intense flavor. Light and dark brown sugar can be used interchangeably.

SUGAR COOKING STAGES
(Measure with Candy Thermometer )

Sugar Confectionery using Grain Sugar

Most of the sugar confectionery is prepared using sugar in grain form which is actually cooked into a syrup to the required temperature & techniques like Poured, pulled, blown sugar etc. are applied.

 Basic ingredients used are

 Sugar– cooking it into a syrup without any crystals & to the right temperature is the key. High quality sugar with less impurities gives better results.

 Water– provides moisture that helps in dissolving sugar for even temperature distribution while cooking.

 Glucose – it has different attributes, usually helps in strengthening the sugar & helping it to be stretchable.

 Acid– helps prevent crystallization & also makes the sugar elastic enough to pull & blow.

 Colours– are the key for an attractive work. Usually powder colours dissolved in water or gel base colours are more suitable.

  

A SUGAR COOKING FACILITY

ž  A Gas Stove – is the most suitable since the heat can be controlled easily & quickly. However a hot plate may also be used.

ž   A Pan – traditional pans are made out of copper because it is a good conductor of heat. Otherwise steel or aluminum pas may also be used.

ž   Candy Thermometer– specifically designed for checking the temperature of sugar cooking.

ž   Pipette Bottle – to enable us to add the acid drop by drop.

ž   A Brush – to clean the splashes stuck on the cooking vessels while boiling.

ž   Ladles– for stirring the sugar for faster dissolving. 

THE RIGHT WAY OF SUGAR COOKING

ž  Carefully boiled sugar is the basic requirement for a successful sugar confectionery work.

ž   Use high quality sugar with less impurities.

ž   Dissolve the sugar over a slow heat stirring constantly to avoid any crystal to settle down.

ž   Wash the splashes down off the pan edge quickly with a brush dipped in water, so they do notcaramelise or revert to crystals & make sugar impure.

ž   Remove the scum as they are the impurities such as chalk remains, plant proteins etc. The amount of scum is an indication of how pure the sugar is.

ž   Check the required temperature properly before the sugar cooking is stopped which is the key for a successful sugar work.

Types & techniques using boiled/cooked Sugar

 PULLED SUGAR - The sugar has been cooked to hard crack stage (152oC to 154oC)  and coloured at this stage if required & then poured onto a silicone mat. The sugar is then folded repeatedly into itself, until the sugar is, while still flexible, cool enough to handle. The sugar is then stretched out and then folded on itself repeatedly. This process incorporates air into the sugar, and gives it a bright lustery sheen. The sugar can then be sculpted by hand into various shapes, made into ribbons, petals, or blown.

 BLOWN SUGAR - a portion of pulled sugar is placed on a rubber pump which is tipped with either wood or metal. Pumps are most commonly hand pumps. While being blown, the sugar can be shaped, often into animals or flowers. Blown sugar cannot be quickly cooled by dipping it in water, so chefs must use fans to cool the sugar, all the while rotating it, so that it does not come out of shape.

ROCK SUGAR - The liquid sugar is blended with a small amount of royal icing. The heat from the sugar causes the air incorporated in the icing to rapidly expand, causing the mixture to grow to several times its original volume. The mixture is quickly poured into a lined dish, and allowed to set. This process produces a sugar mass with the texture of volcanic pumice, the color of which is determined by the color of the sugar syrup.

CAST SUGAR/POURED SUGAR - In this technique, sugar is poured into molds. This technique produces more sturdy pieces than pulled and blown sugar, and is almost always used for the base and structural elements of showpieces. This creates an elevation & proper structure to a sugar showpiece. Moulds made of metal & silicone are more suitable.

SPUN SUGAR - Sugar syrup cooked to either hard crack or caramel is made into long extremely thin strands which can be shaped to make things like birds nests. The sugar is gathered on a fork or a special tool designed for spinning sugar and is flicked in long strokes over succeeding pipes.

NOUGATINE – is a kind of sugar confectionery associated with sugar cooked to caramel stage and mixed with roasted nuts like peanuts, almonds etc. Usually the showpieces made out of nougatine are decorated with royal icing.

GARNISHES– caramel sugar or hard crack stage sugar is also suitable to make garnishes that can elevate pastry products like desserts & cakes. Spirals, almond strings, piped designs, etc. are few examples.

SUGAR PAINTING (Chinese sugar art)

is a traditional Chinese form of folk art using hot, liquid sugar to create two dimensional figures. This snack is popular among children. Selecting a figure is normally determined by spinning the arrow on a wheel.

HISTORY -  Sugar painting may have originated during the Ming dynasty when small animals made of sugar were created in molds for religious rituals. This art form then became more popular during the Qing dynasty. After that period techniques improved, and a more diverse range of patterns emerged. 

TECHNIQUE- SUGAR PAINTING

Although techniques vary, normally the hot sugar is drizzled from a small ladle onto a flat surface, usually white marble or metal. The outline is produced with a relatively thick stream of sugar. Then, supporting strands of thinner sugar are placed to attach to the outline, and fill in the body of the figure. Supporting strands may be produced with swirls, zigzags, or other patterns. Finally, when completed, a thin wooden stick, used to hold the figure, is attached in two or more places with more sugar. Then, while still warm and pliable, figure is removed from the surface using a spatula like tool, and is sold to the waiting customer, or placed on display

CANDY MAKING

ž  It is the preparation of candies and sugar confections. Candy making includes the preparation of many various candies, such as hard candies, jelly beans, gumdrops, taffy, cotton candy, caramel candy etc Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.

HISTORY

ž  Candy making and consumption increased greatly during the Industrial Revolution in the 19th century. Candy had previously been made by hand, either occasionally at home or by specialists in small, local businesses. Increased mechanization caused prices to drop and production to increase.

SAFETY

       Making candy can be hazardous due to the use of boiled sugar and melted chocolate. Boiling sugar often exceeds 150 °C (302 °F)—hotter than most cooked foods—and the sugar tends to stick to the skin, causing burns and blisters upon skin contact

CUBE SUGAR - is generally seen in restaurants being used for tea and coffee, but confectioner’s have found a brilliant way to use it for sculptures where buildings, monuments etc have to be displayed.Cube sugar works as bricks and royal icing helps as a adhesive to create shapes and structures, sanding paper is used to give neat finish to the showpieces.Innovators have also introduces light effects to the showpieces by connecting electric bulbs and fancy lights to give amazing eye appeal.

PRESSED SUGAR - Granulated sugar is mixed with a minimal amount of water, and is put under pressure. It hardens into a solid piece. Though this is used for showpiece bases, it is less often used because of the time required to produce it, and its lesser aesthetic value.

ROLLED FONDANT - is an edible icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting", coming from the same root as fondue and foundry.

PASTILLAGE/ GUM PASTE– is a pliable dough made of icing sugar, gelatine or any plant source gums, water & that can be  molded into shapes. When dried, it is hard and brittle. It hardens quickly and can be shaped for a short while by hand, and after hardening & smoothened with electric grinders, cutters, sandpaper and assorted files. Some recipes will contain an acid in the ingredients list, such as vinegar or cream of tartar. Mostly used for showpieces which usually last longer & also for dummy cakes.

ROYAL ICING– is a pipeable mixture or batter made of Icing sugar, Egg white & lemon juice which can be of different consistencies based on the technique applied. Piping, stencil work, filigree work, run outs, collars, tube embroidery work, etc. are the work forms of this icing. It is also used as a glue for Pastillage showpieces & also to decorate nougatine showpiece.

 SUGAR PASTE/ RTR– A commercial confection made on the same lines of rolled fondant which is readily available. Used to cover the high fat cakes & modeling work.

OTHER ESSENTIAL EQUIPMENTS/TOOLS

ž  Metal Scrapers

ž   Measuring mediums – weighing scales, quart, etc.

ž   Marble or Granite surface

ž   Silicon Mats

ž   Survical/Rubber Gloves – to protect hands from heat, cleaning becomes easy, avoid dampness of hands while working.

ž  Blowing Tube – useful for blowing sugar work.

ž  Fan – for faster cooling of sugar.

ž  Hair Drier

ž   Scissors

ž   Moulds – to provide design & shape as required.

ž  For Spun Sugar:• Metal whisk with end cut off and wires spread slightly or long, narrow metal spatula 

ž  SUGAR STUDIO FOR PULLED SUGAR WORK  This is a assembled cabinet which has a front opening & a infra red lamp hanging from the top. This studio is meant to keep the pulled sugar pieces pliable so that it is easy to pull & blow the sugar as required.

ž   MICROWAVE OVEN– this makes the sugar pliable in a faster way than the sugar studio.

ž   AIRBRUSH SPRAY MACHINE- for colouring  the showpieces

ž  SPIRIT LAMP – to stick the pull sugar pieces together.

SILICONE MOULDS

ž  Silicone is one such material which is now being extensively used to create variety of moulds for its application in confectionery arts. Especially suitable for sugar casting.

ž   They provide the fastest way to turn sugar confectionery into a profitable & attractive work of art.

ž   This medium is easy to work with & also can be cleaned fast.

ž   Expensive, but durable & worth investing.

ž   Silicone moulds are readily available & also available in liquid form for someone who wants to make their own moulds.

ž  Modelling Tools- The perfect double-headed, ergonomically engineered shaping tools for sculpting, shaping, texturing, and modeling of sugar works .

ž   Plunger Cutters – easy & handy for a faster work as they cutters available in different forms for making flowers, leaves, fancy cutouts, letters, etc.

ž  Sugar smoother

The perfect tool for sculpting, shaping and smoothing buttercream, ganache, fondant, marzipan, and much more.

It’s lightly frosted surface prevents sticking or pulling while working with edible and non-edible ingredients

REQUIRED SKILLS AND KNOWLEDGE

ž  Handling and storing sugar work and recognizing factors affecting quality and optimizing shelf life.

ž  Safe boiling and handling of sugar and underlying principles of preparing sugar.

ž  Basic first aid for treatment of burns in case of accidents

ž  Working methods used in production and display of sugar work, including the use of equipment.

ž  Creative skills in decoration and presentation.

ž  Defining and applying corrective steps to ensure quality control.

ž  Literacy skills to read recipes, menus, instructions, and orders.

ž  Numeracy skills to calculate portions and weigh and measure quantities of ingredients.

ž  Historical and cultural aspect of sugar work.

ž  Hygiene and food safety requirements.

PRECAUTIONS

ž  Working with hot sugar can be dangerous, so use caution.

ž  Use surgical or silicone gloves while working with sugar.

ž   Take care when transporting boiling sugar and when working and molding hot sugar with your hands..

ž   Make sure to have cool water handy in case of an emergency. If hot sugar or water burns skin, place skin in cold water (not ice).

ž   The crystallization process starts with stirring and heat. Crystals affect the sugar’s texture. Avoid crystallization by cooling the syrup rapidly in cold water.

ž   When pulling sugar, take care not to work the sugar too long; over pulling can result in the sugar re-crystallizing and taking on a dull matte finish.

ž  Keep a heat lamp ready for to keep sugar warm and   pliable.

ž   Be careful and appropriate with proportions of the showpiece or sculpture.

ž   Wipe spills on the counters or floors immediately to avoid hardened sugar later. Some sugar work,especially spinning, can be quite messy, so it is a good idea to cover up areas where flicking sugar may drop.

ž   Remove hardened sugar stuck to pans by filling pan with boiling water. Wash down sides with a clean brush dipped in water.

ž  Climate can play role in sugar crystallization. If you live in a damp climate, you may find it more difficult to work with sugar due to high humidity.

STORAGE

ž  Sugar is very hygroscopic it readily absorbs atmosphere moisture that leads to crystallization.

ž  Place decorations in sealed plastic bags with a dehumidifying agent inside.

ž  Decorations will keep many months stored in an airtight container with silica or quicklime.

ž  Sugar showpieces and sculptures should be made according to the time of serving.

CONCLUSION

ž  Innovative sugar confectionary – the topic deals with what all a person needs to know before being a confectioner, what all knowledge and skills are required apart from that with time what all innovations are coming into sugar confectionary all around the world and how people are developing new skills and working methods for providing brilliant sugar art.

ž  The topic has also taken to educate young chef’s and culinary people about the sensitivity of sugar, precautions, requirements etc,.

ž  The videos displays the practical work done by sugar and how to mould sugar into showpieces and sculptures through different mediums.

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     TRIBAL FOOD OF INDIA

PLACES OF TRIBAL HOMELAND IN INDIA

INTRODUCTION

India has the largest tribal population in the world. About 8.5 crore tribals live over the long corridors of Western, Central and Eastern India. Not only this, India's tribal population constitutes over 8 per cent of World's total tribal population of 100 crores Carved out of Bihar in 2000, many treasures of the relatively new state of Jharkhand situated in the Chota Nagpur Plateau is still less known to most people. Nature wears her best clothes in this state. Many rivers like the Damodar, Brahmani, Kharkai and the Subarnarekha, flow gently adding to the natural charm of Jharkhand.

Bhils are listed as Adivasi residents of the states of Gujarat, Madhya Pradesh, Chhattisgarh, Maharashtra and Rajasthan - all in the western Deccan regions and central India - as well as in Tripura in far-eastern India, on the border with Bangladesh. The Chenchus are a designated Scheduled Tribe in the Indian states of Andhra Pradesh, Telangana, Karnataka and Odisha. They are an aboriginal tribe whose traditional way of life has been based on hunting and gathering. The Chenchus speak the Chenchu language, a member of the Dravidian language family..

TYPES OF TRIBES

The tribes of India consist of 32 tribes inhabiting states i.e Madhya Pradesh, Chhattisgarh, Karnataka, Telangana, Odisha,Gujrat in India. Classification was as follows:

›  Hunter-gatherer type — Birhor, Korwa, Hill Kharia

›  Shifting Agriculture — Sauria Paharia

›  Simple artisans — Mahli, Lohra, Karmali, Chik Baraik

›  Settled agriculturists — Santhal, Munda, Oraon, Ho, Bhumij, etc.

Other categorization is:

Primitives Tribes: Asur, Birhor, Birajia, Korba, Bhil, Korega, Mal Paharia, Sauria Paharia, Sabar, or Hill Kharia and Parahiya.

Other Tribes: Biga, Banjara, Bathudi, Bedia, Bhumij, Binjhia, Chero, Chik Baraik, Gond, Gorait, Ho, Karmali, Khadia, Kharwar, Khond, Kisan, Kora, Lohra, Mahali, Munda, Oraon and Santhal.

TRIBAL ARTWORK

Chhou mask - Chhou is a type of dance done with colourful masks. The masks are made of paper mache in Singhbhum district of Jharkhand Tribal woodwork - Jharkand is full of good quality saal forest and hence wooden artwork in the "should" of tribals. The wood is used for cooking, housing, farming, fishing etc. The tribal artists make beautifully decorative door panels, toys, boxes, and other household articles.Tribal Bamboo Artwork - The bamboo found in this area are different from bamboo of Southeast Asia. There is tourist place, Netarhat, which means a Bazaar of Bamboo.

Tribal jewellery - The tribal people particularly like jewellery. They use metallic ornaments made of gold, silver, brass, copper for their earrings, nose ring, bracelets, bangles etc.Godna - Tribals use ornaments a lots but the spiritual concept of ornament is very different. They believe that all ornaments are human made and are mortal. Tribal weapons - Bow and arrow is the symbolic weapon of the tribals of this area. Apart from this they use iron made Axes and Doulies and Ghana (Big hammer).Tribal metalwork-Most of the metal works are done for agricultural purpose, hunting and weapons. There are specific communities like Lohar, Malhar and Thentri have expertise in metal work.

TRIBAL FESTIVAL 

Sarhul is celebrated during spring season and the Saal trees get new flowers on their branches. It is a worship of the village deity who is considered to be the protector of the tribes. People sing and dance a lot when the new flowers appear. The village priest or Pahan fasts for a couple of days. In the early morning he takes a bath and puts on new a dhoti made of virgin cotton (kachha dhaga).

Karam-The Karam festival is a worship of Karam devta, the god of power, youth and youthfulness. Karam is held on the 11 of moon in Bhadra month. Groups of young villagers go to the jungle and collect wood, fruits and flowers

observed. 

Jawa-At the same time, the unmarried tribal girls celebrate the Jawa festival, which has its own kind of songs and dance. This is held mainly for the expectation of good fertility and better household.

Tusu Parab or Makar-This festival is mostly seen in the area between Bundu, Tamar and Raidih area of Jaharkhand. This belt has a great history during India’s independence movement. TUSU is a harvest festival held during the winter in the last day of Poush month. Hal Punhya-Hal punhya is a festival which begins with the fall of winter. The first day of Magh month, known as “Akhain Jatra” or “Hal Punhya”, considered as the beginning of ploughing Bhagta Parab-This festival comes between the period of spring and summer. Among the tribal people of Jharkhand, Bhagta Parab is best known as the worship of Budha Baba. The devotees pierce hooks on skin and get tied at one end of a long horizontal wooden pole, which is hanging on the top of a vertical Shal wood pole.

Bandna-Bandana is one of the most famous festivals celebrated during the black moon of month of Kartik (Kartik Aamavashya). This festival is mainly for the animals

Foods of BAIGA AND PAHARTRIBE

The baiga takes coarse food and shows no extravagance in this aspect. They eat coarse grain, kodo, and kutki, drink pejOne of the prime foods is pej that can be made from grounding macca or from the water left from boiling rice.Local people gave testimony that this food is much better and healthier than other food that they eat. They also eat BirarKand, Kadukand and other rhizomes. Mushroom is also a delicacy.Numerous fruits such as mango, char, jamun, tendu are also eaten. They hunt as well, primarily fish and small mammals.

MUNDA TRIBES

Places they inhabit :Munda tribe mainly inhabit in the region of Jharkhand, Although they are well spread in the states of West Bengal, Chhatisgarh, Orissa and Bihar. Munda generally means headman of the village. Mundas have remained hunters for centuries. But now they have been converted into the settled agriculturist. Mundas have been the animal eaters for the long time. They usually eat frogs, snakes, rats, earthworms, shells and snails. Festivals of Munda :Mage, Phagu, Karam, Sarhul, and Sohrai are the few festivals celebrated among the Munda tribes.

ll mammals.

  

Santhals Tribe

Places they inhabit : Santhals are the third largest tribe in India. They are mostly found in the states of West Bengal, Bihar, Orissa, Jharkhand and Assam. Foods Santhals : Cultivation of rice is the primary source of food in their diet but the way of cooking and eating rice is different by Santals. After the rice is being cooked they don't pour out the water from rice instead, they take it whole and it is called 'Da Madi' in Santali, where 'Da' means water and Madi means for Food. With Da Madi, they mainly take green leafy vegetables which is either grown around their house or picked from nearby Jungle. They take non-veg food in regular basis which consist of  varieties of fish,frog,crabs,ants(e.g. Haaw in Fudu),rodents,birds,eggs etc.

BHIL TRIBE

The main food of bhil is maize.Wheat is used on special occassions and hospitality. Kura, Kodra, Batti, Sangli, Korang etc. are used as food.Roti of maize also called Sogra with Chattni, Green chilli or stitle and curd lassi is the famous food.Fruits are also a part of their diet.

GOND TRIBE

Places they inhabit : The Gonds are the tribal community mostly found in the Gond forests of the central India. They are widely spread in the Chhindwara District of Madhya Pradesh.The staple food of gonds is two millets known as Kodo and Kutki.Vegetables are usualy grown in kitchen gardens.or collected from forests.Gonds grow tobacco for smoking and make liquor for malhua tree.

KHASI tribe

Rice is the staple food of the Khasis tribes of India. They also cosume fish and meat and occasionally drink rice beer. The popular dishes of Khasis and Jaintia are Jadoh, Ki Kpu, Tung-rymbai, and pickled bamboo shoots; bamboo shoots are also a favorite dish of the Garos. They eat most non-domesticated animals, though their everyday staples are simple foods such as rice with kapa, cooked with a special ingredient called karchi which is made up of filtered ash water. Kapa can be of different kinds, such as with various kind of meats, vegetables, etc. 

GARO tribe

The Garos are indigenous people in Meghalaya, India and neighboring areas of Bangladesh.

They call themselves A·chik Mande .They are the second-largest tribe in Meghalaya after the Khasi and comprise about a third of the local population.The staple cereal food is rice. They also eat millet, maize, tapioca etc. Garos are very liberal in their food habits. They rear goats, pigs, fowls, ducks etc. and relish their meat. They also eat other wild animal like deer, bison, wild pigs etc. Fish, prawns, crabs, eels and dry fish also are a part of their food.

Wayanad tribe

Wayanad from kerala has its own distinctive cuisine using the ingredients locally available. It is very hot and spicy. The tribal food is something different from the normal cuisine. The food is a part of the culture of each community in Wayanad.   Only chicken, fish and tapioca are procured from Ernakulam. Ragi is a common factor in the tribal kitchen. Ragi puttu, ragi pakkavada and even ragi chicken fry are on the menu.

Chenchu people

The Chenchusare a Telugu speaking food-gathering tribe living in the Nallamalai forests of Andhra Pradesh in India spread over the districts of Mahaboobnagar, Kurnool, Prakasam and Guntur.Their staple food is a gruel of maize or jowar and boiled  or cooked jungle tubers. Chenchus love smoking and making tobacco cigrattes consumed by them.

Nomadic  tribe

The Nomadic Tribes and Denotified Tribesconsist of about 60 million people in India, out of which about five million live in the state of MaharashtraFor lunch there will be milk and "Ugali," a kind of polenta being made from cormeal and water. "Dinner is similar to lunch.It is clear though that meat features only rarely on the menu. The main part more than 50 percent consists of vegetarian food.

Mongoloid tribe

The people of the Mongoloid race of the North EastThe bodos, kacharis, rabhas, choodiyas, morans, duris, moshings and other tribals.They are animal eaters for a long time. Their usual food is frog, snakes, snails, shells, rats, earthworms, etc.They also prefer Tari and Harai wines.

MAIN INGREDIENTS USED IN TRIBAL FOOD

›  Bamboo shoot

›  Axone (fermented soyabean)

›  Anishi (dry colocasia stems and leaves)

›  Fermented dry fish

›  Samathu

›  Aikibeye

›  Akini(perilla seeds) Chokibo (snails)

›  Boiled Vegetables

›  Rice

›  Fish

›  Meat

›  Greens and vegetables

›  Spice

TRIBAL NAMES OF VEGETABLES   

FAMOUS TRIBAL DISHES

Biblography

›  www.google.com

›  www.youtube.com

›  www.tasteofnortheast.com

›  www.slideshare.com

›  www.wikipedia.com

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        SLOW COOKING OR LOW TEMPERATURE COOKING

OBJECTIVE

 With the fast paced life that the present generation  demands and the technological advances made in

 every sector …. Food which is the biggest necessity has also gone into various changes over time. It’s a world full of fast foods. The Objective behind this project is to understand the changes in food products on application of heat and  learn the benefits of slow cooking .

THE DEVILS ADVOCATE

When you order a   restaurant , here’s is what you are likely to get      

                                                                                     

A paper cup full of carbonated water, ice, sugar, corn syrup, food coloring and “natural flavor”.

Frozen fries that were flavored with chemical additives, reheated in hydrogenated vegetable oil, salted then placed beneath a heat lamp.

A thin, frozen ham burger patty containing meat from hundreds of different cattle, raised in as many as five different countries, ground together in gigantic vats at a distant processing plant – reheated on an automated grill.

WHAT IS SLOW COOKING?

Slow foods are mainly peasant foods – dishes and ingredients that have been prepared the same way for centuries. They are time- tested. They spring directly from regional cultures and cuisines. The change from disposable society to a sustainable one begins with the first bite.

Low-temperature cooking is a cooking technique using temperatures of 45 to 85 °C (113 to 185 °F) for a prolonged time to cook food. Low-temperature cooking methods include sous – vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of 70 °C (158 °F), and using a combi steamer providing exact temperature control.

HISTORY

Slow cooking itself has been around for thousands of years in the form of cauldrons over fire pits and other low heat cooking methods. 

Low-temperature cooking has been used for a long time; evidence of its use can be found in indigenous cultures

Samoans and Tongans slow-cook meat in large pits for celebrations and ceremonies.

However, the technique was not scientifically examined until the 18th century, when Benjamin Thompson "described how he had left a joint of meat in a drying oven overnight and was amazed when, the next morning, he found that the meat was tender and fully cooked

Professor Nicholas  Kurti from the  University of  Oxford repeated these experiments in 1969, and

 showed that the temperature of Thompson's trial never exceeded 70 degrees Celsius. 

THE THEORY

Meat is cooked for four reasons:

—  to tenderise it,

—  to provide additional flavours,

—  to kill harmful bacteria, and

—  to kill parasites such as Trichinella Spiralis and Diphyllobothrium

 

All four can be achieved by cooking meat at high temperature for a short time,and also by cooking at low temperature for a long time. Each goal is achieved at a different temperature, and takes a different time to

achieve. The lower the temperature used, the longer the cooking time.An example of slow, long cooking is Southern pulled pork BBQ.

THE THEORY

THE  THEORY

Bacteria

Bacteria are typically killed at temperatures of around 68 °C (154 °F).

Most harmful bacteria live on the surface of pieces of meat (assuming the meat has not been ground or shredded before cooking). As a result, for unprocessed steaks or chops of red meat it is usually safe merely to bring the surface temperature of the meat to this temperature and hold it there for a few minutes.

Gravy

     Low-temperature cooking reduces the amount of fat and juices, normally used to make gravy, rendered  

out of the meat.

METHODS OF SLOW COOKING

Earth oven, ground oven or cooking pit is one of the  simplest and most  ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and ultures in the past. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still  commonly found in the Pacific.

SLOW COOKER

Saves Time: One of the greatest benefits of cooking with a slow cooker is that it saves you time! You do not have to be cooking for hours to make a delicious meal. Simply place all the ingredients into the slow cooker, and let it do the magic while you carry about your daily business.

More uniformly cooked food: The food is more uniform in color and more juicy throughout; whereas at a higher temperature, the food is more gray and dry at the surface, there being a sharper contrast between the food near to the surface and that at the center of the cut.

SOUS VIDE

Sous-vide is a method of cooking in which food is sealed in a vacuum-s sealed plastic pouch then placed in a  water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to

 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

BARBEQUE

Barbeque is both a cooking method and an apparatus. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that hardly produces smoke.Barbecuing is usually done outdoors by smoking the meat over wood or charcoal.

MAORI HANGI

Hāngi is a traditional New Zealand Maori  method of cooking food using heated rocks buried in a pit oven. It is still used for special occasions.To "lay a hāngi" or "put down a hāngi" involves digging a pit in the ground, heating stones in the pit with a large fire, placing baskets of food on top of the stones, and covering everything with earth for several hours before uncovering (or lifting) the hāngi.

KALUA

Kālua is a Traditional Hawaiin cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luao feasts.

Traditionally, a fire using 'Iliahi (sandalwood) is built in a dirt pit called the imu. The pit is usually about 6 feet (1.8 m) long, 4 feet (1.2 m) wide and 3 ft (90 cm) deep. Rocks are then placed in the pit to retain cooking heat long after the flames have burned down. Once the rocks have become extremely hot, the hole is lined with traditional vegetation, such as banana leaves.

 The meat to be cooked is salted, stuffed with more hot rocks, then wrapped with the banana leaves. To maintain even heating and to retain the meat's natural moisture, the meat is covered with wet burlap, then with a layer of sand or soil.

The meat is then left to cook in the pit for six to seven hours, absorbing smoke and steam from the koa wood and banana leaves. When the meat is fully cooked, it is removed from the imu and shredded. This is done to allow the melted fat to mix with the meat to help maintain its uniform consistency and flavor.

 DUM PUKHT

This is the frequently used method in Awadhi Cuisine. “DUM” literally means Breath and the process involves placing the semi-cooked ingredients in a pot, sealing the utensil with a flour dough and applying very slow charcoal fire on the top by placing live charcoal on the lid and some from below. This method is followed for a number of delicacies such as Pulao and Biryani.

Red cooking or Chinese stewing,red stewing, red braising and

 flavour potting,is a slow braising chinese cooking technique

 that imparts a red colour to  the prepared food.

There are two types of red cooking:

—  Hongshao  can be done in less than 20 minutes and usually does not require much water

—  Lu : usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.

—  Soy Sauce, fermented bean paste,red fermented tofu or caramelised sugar is commonly used to give an appetising reddish brown hue and flavour to the items being cooked. Food coloring is sometimes added for a more intense red. Both lu and hongshao are forms of stewing and braising and are characterised by the use of soy sauce,rice wine (Shaoxing wine, huangjiu etc.) and caramelised sugar. Whole spices or five spice powder are crucial elements in these dishes.

—  Red-cooked stews may be heavy in meat content or contain a variety of meats, vegetables, and hard boiled eggs.

WEDDING  CABBAGE

Wedding cabbage , svadbarski kupus is a traditional Serbian dish. The main ingredients are cabbage and a meat, which could be pork, bacon , lamb or mutton. This dish is typically prepared by cooking it slowly for many hours in a big crock. It is traditionally served at weddings and other major events.

Slow Cooking Today

  

Slow cooking is more popular than its ever been. People are finding out that it is a very convenient way to eat healthy. In addition to this very slow cooking method, people are also finding out that they can make delicious food. By cooking the food slowly and covered, the juices and flavor don’t have a chance to escape. As a result the food is irresistibly tasty.

Slow Food organization was founded by Carlo Petrini in Italy in 1986.

SLOW FOOD MOVEMENT

Slow Food began in Italy with the founding of its forerunner organization, Agricola, in 1986 to resist the opening of a McDonald's near the Spanish Steps in Rome.

In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries.

At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely this means an opposition to fast food, industrial food production and globalisation.

AN INTERVIEW

Ø  Slow food preparation can be an additional burden to whoever prepares food?

A)That’s a Myth. People generally find reasons for not able to do things properly. As the name itself says, it definitely takes time, however, you are not needed to be there standing and watching it continuously. You can probably do a lot of your other things while the food is getting slow cooked. Its all about your time management.

AN INTERVIEW

Critics of slow food claim that it is elitist and effete, too expensive for ordinary people, just the latest trend among foodies and gourmands?

A) Well , you need to have the taste to eat good food. Its not about the trend or fashion. Good food is about using good ingredients, following the right recipes, cooking it in a way that we preserve the flavours, nutrition and get the right textures out. Slow food hasn’t started today but generations back. And yes ! Quality comes with a price. Its up to an individual to pay less and eat junk food or wait a little longer but eat a meal that he will remember for a life time.

VIEW POINT

Going to Bishop Cotton School, Shimla, India he never thought he would become a celebrity Chef, General Manager / VP of Tuli Group of Hotels. He has been dedicated to his profession for last 35 years starting from Taj Hotels.
He’s a graduate from Pusa, Delhi. He lives to eat, and is God for those who love to eat. He has been in the food industry for more than 35 years. Chef Khosla is a teacher,a chef a General Manager & Vice President  and Director Food of Hyderabad House.
As a new development in the food arena, he plans to share his multitude of ideas with Nagpur Today. We now have a way to access food wonders with the help of Chef Khosla’s most delicious recipes with the section called ‘Khosla Ka Ghosla’.

WHY SLOW FOOD? – a conclusion

The Dangers of Cooking Food at a High Temperature

—  Scientific evidence shows that cooking various foods at high temperatures (as in grilling or frying) can remove the nutrients. This alteration of your food can ultimately make it toxic and create a potential for cancer if you eat that way regularly. Nevertheless, it hasn’t stopped the popularity of grilling and frying that we see at so many family barbecues. Many people simply don’t want to have to cook food for an extra half hour or an hour, particularly when there’s a family gathering.

—  Those who’ve tried slow cooking, however, will note that it better retains texture and flavor of the food.

Slow preserves the authenticity and originality of civilizations keeping in mind of the fast pace of modernization of the present century.

We believe that those things worth having are worth the wait.

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January 28, 2018, 10:52 pm

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                                       Street food of Delhi

Objective

The objective to discuss on this topic is to know the  street food of Delhi. This made us know the actual eating habits of  the northern region people, the kind of spices used and what are the herbs being used . We got an opportunity  to go and experience the street  food in Delhi. 

Walking through the streets of Delhi……

Delhi the historical capital of  India, is the paradise for food lovers. From street food to international cuisines, Delhi, or as we lovingly call “Dilli” can blow mind in every expanse. Any talk about or discussion about Delhi remains incomplete without the mention of its world famous street food. The narrow gullies of “ Old Delhi” narrate many stories about the overwhelming variety of street food. While walking through , one  can never be lost. The city shares an intimate relationship with food, one that was founded during the Mughal era. Here, traditions rule and history is served sumptuously “garnished with culinary secrets” that have been passed down through generations. People who visit Delhi would straight away jump to paranthe wali gali. “Bhutta or Challi” server with spices and lemon, “Gol gappa” ,”Chole Kulcha”and many more mouth watering food are available on the road side “bandies” in Delhi. 

Places to eat in old delhi

•       Natraj Dahi Bhalla

No-frills outlet open since 1940 with 2 items on the menu - lentil dahi bhalla balls and aloo tikki.

Address: 1396, Main Road Near Central Bank, Opposite, Paranthe Wali Gali,  Kulcha Mahajani, Chandni Chowk, New Delhi, Delhi 110006.

Old Famous Jalebi Wala

The Old Famous Jalebi Wala in Chandni Chowk is famous for hot, soft and juicy jalebis. Prepared in pure ghee, the smell of these sweet morsels wafting in the air brings in customers in droves.

Address:: 1795, Dariba corner, Opposite to Church, Chandni chowk, Delhi, 110006.

  Lala Duli Chand Naresh Gupta and Kuremal Mohanlal Kulfiwale in Sitaram BazaarKucha Address:Pati Ram, Sitaram Bazaar, Chandni Chowk, New Delhi-06 

Karim’s: Aziz's(a cook in the royal court of Mughal Emperor) son Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from all over India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu gosht (mutton with potatoes) and Daal (lentil curry) served with Rumal

Khemchand Adesh Kumar’s Daulat ki Chaat, Nai Sadak

  the Daulat ki Chaat looks like the soft meringue of Lemon Meringue Pie but                                                the   taste is altogether more ethereal – it dissolves instantly on the tongue, leaving behind the merest sensation of cream and sweetness. The balance of milky cloud, saffron, sugar and nuts is subtle and tantalising, almost not there – generally requiring a greedy second or third plateful to try and audit this gully-found glimpse of heaven. If there’s one dish that sums up the magic and mystery of Old Delhi street food, it’s Daulat ki Chaat.the magic and mystery of Old Delhi street food, it’s Daulat ki Chaat. 

Recipe: Daulat ki Chaat

•       Ingredients

•       1 liter whole milk

•       250 milliliters heavy cream

•       1 teaspoon cream of tartar

•       2 tablespoons bura

•       Few saffron strands mix with 2 tablespoons milk

•       A few tablespoons kurchan, to serve

•       2 sheets varq (edible silver)

•       2 tablespoons chopped pistachios

•        Directions

•       1 tablespoon finely ground pistachios

•       To make the kurchan: Cook 1 cup milk down to an almost-dry clotted consistency over low heat so it doesn't burn. It should end up with a slightly crumbly texture and no color.

•       Combine milk, cream, cream of tartar, and bura in a large bowl, and refrigerate overnight.

•       Whisk the cold milk mixture with an electric mixer with a whisk attachment, stopping occasionally to remove the froth onto a platter with a wide spoon  When the platter is full of the clouds, drizzle with saffron milk and top with crumbled kurchan and sheets of varq.

•       Shake over the ground pistachios with a sieve and top with the chopped pistachios.

•       If you can't serve immediately, keep refrigerated and serve within a few hours.

CHANDNI CHOWK AREA

The Chandni Chowk is one of the oldest and busiest markets in Old Delhi, India. Chandni Chowk is located close to Old Delhi Railway Station. The Red Fort monument is located within the market. It was built in the 17th century by Mughal Emperor of India Shah Jahan and designed by his daughter Jahanara.

 Aloo Tikki

Aloo tikki is a North Indian, Pakistani and Bangladeshi snack made out of boiled potatoes, onions and various curry spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette in Hindi, Marathi, and Tamil. It is served hot and warm along with a side of saunth, tamarind and coriander-mint sauce, and sometimes yogurt or chick peas. It is a vegetarian alternative, and an Indian equivalent of the hamburger. It is sometimes referred to some as a "potato burger”

 Poha

Flattened rice is an indori rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain. pohe is cooked with lightly fried mustard seeds, turmeric, green chilli, finely chopped onions and then moistened pohe is added to the spicy mix and steamed for a few minutes.

Bhel Puri

•       Bhel puri  is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.

 Pakora

•       Pakora also called pakoda, pakodi, or ponako, is a fried snack . It is found across the Indian subcontinent, especially in India.Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, or chili pepper, Corn. They are also occasionally prepared with bread,buckwheat, groundnut, fish, or chicken. They are dipped in a batter made from gram flour and then deep-fried. It is served with mint chutney, saunth chutney and hari mirch ki chutney.

Golgappa

•       Panipuriis a common street snack in several regions of the Indian subcontinent. In East India, it is known as Phuchhka while in North India, it is called Golgappa, In Andhra Pradesh and Telangana its is called as Pani Puri While in Odisha it is known as GupChup . It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion and chickpea

•       Summer time with Ved Prakash Lemon Waale

Near Town Hall – If you are a firang, you might want to avoid this due to the ice used, or else this is the most refreshing  and popular drinks you can have in Indian Summer.

Ice Gola

Snow cones are a variation of shaved ice or ground-up ice desserts commonly served as cones or snow balls. The dessert consists of ice shavings that are topped with flavored sugar syrup.

Fire Paan in CP

•       Paan has been consumed form centuries in India but the latest fire paan is very famous amongst the youth, where the ingredients are flamed.

MUST EATS IN DELHI

Dolma Aunty Momos in 14, Connaught Ln, Janpath, Connaught Place, New Delhi is a place where regulars people are from all age groups and it's a hit for college going crowd.

Chache Di Hatti is a place where people enjoy chole bhature.

 KAKORI HOUSE:

 Succulent and heavenly, once you bite into a piece, it would melt into your mouth like soft pudding. This is also a place where you’d find veg kebabs being offered -Tandoori Aloo & Paneer Tikka to name some of them.

A variant includes sweet  kachori, made with potato, coconut, and sugar. Kachoris are often served with a chutney made from tamarind, mint, or coriander. Another type is fried and stuffed with pulses (urad and moong especially) and is generally found in the Kutch region of Gujarat. A kachori stuffed with peas is a delicacy in Bengal.

RABDI FALUDA

All the crowd & the bad behavior disappears as soon as the rabdi falooda lands on the tastebuds. The rabdi is non sweetened. They add a sweetener,add crushed ice, rabdi & falooda in a glass, stir it & serve it.perfectly sweetness,flavor of good milk, texture of falooda & wow.

Recipe: RABDI FALUDA

•       Ingredients

One litre Milk (low fat/Skim Milk)

•       Cardamon seeds powder

•       1 ½ cup Sugar (Zero Calorie)

•       2 bread slices (wheat)

•       1/2 cup condensed milk or use Half and Half(low fat)

•       Faluda / Bean Thread Noodles(can easily get these white thread noodles from an Asian Store for 1-2 $)

•       For Garnishing

•       1 cup Almonds.

•       ¼  cup pista

•       A few safforn strands

•       Kewra liquid

Directions

•       Heat 1 cup Thread Noodles in microwave with ¼ water with 2 tsp. sugar and 1 tsp. kewra liquid.
When Noodles are softened,cool it down and refrigerate it till Rabri is ready.

•       Discard crusts from bread slices.

•       Grind these slices in a processor and prepare fresh bread crumbs.

•       Boil milk in a pan by simmering in low flame.

•       Add bread crumbs, condensed milk and sugar altogether.

•       Simmer on a medium flame, stir continuously for about 10 minutes.

•       Remove from the fire.

•       Add safforn and cardamon powder and mix well.

•       Keep it in a refrigerator for 2-3 hours.

•       Rabri is ready to serve, take out the cold Faluda.

•       Serve in Individual Bowls with few saffron strands and kewra drops, chopped Almonds and Pista and Faluda.

Beverages

Lassi

Lassi is a popular traditional yogurt based drink from the Indian Subcontinent. Lassi is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi  is a savoury drink, sometimes flavoured with ground and roasted cumin. Sweet lassi, however, contains sugar or fruits, instead of spices.

Garma Garam Chai….Chai…Chai…

Chai is the word for tea in many parts of the world. It is a centuries-old beverage which has played an important role in many cultures. Chai from India is a spiced milk tea that has become increasingly popular throughout the world. 

Jal jeera and Nimbu shikanji

Jal jeera is an Indian beverage. The spice mix used to flavor this drink is also known as jal jeera powder. In Hindi, "jal" means water and "jeera" means cumin. The beverage form is essentially lemonade and jal jeera powder and is a popular summer drink. It is sometimes served as an appetizer as it startle the taste buds.

Conclusion

Delhi street food has been famous all over the world for its tantalizing and mouth watering delicousies. Wheather it is sensational gol gappas to extravagant treat of raj kachori till slurpy syrup of jalebi, it has been a journey exploring the street food of Delhi along with amazing beverages.

                  

BIBLIOGRAPHY

All the information in this power point presentation were experienced.

Information were gathered from Google.

http://grabhouse.com/urbancocktail/delicious-street-food-places-in-delhi

http://www.chai-tea.org/whatisit.html

https://www.holidify.com/blog/delhi-street-food-guide/

https://en.wikipedia.org/wiki/Regional_street_food

Other information gathered from Book.

•       Taste of India by Madhur Jaffrey.

Amuse bouche v/s Appetizers

January 30, 2018, 9:51 pm

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  Amuse bouche  v/s  Appetizers 

Amuse comes from the Middle French word amuser, meaning "to divert the attention, beguile, delude.“

Bouche is a French term which means a little bit of food which is served before the meal to stimulate the appetite. An hors d'œuvre is an example of an amuse bouche.

 

An amuse-bouche is a single, bite-sized hors d’œuvre.

Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but are served gratis and according to the chef's selection alone. These, often accompanied by a complementing wine, are served both to prepare the guest for the meal and to offer a glimpse into the chef's approach to the art of cuisine.

 

History

The term amuse bouche  is French word and is literally translated as "mouth amuser". The plural form is amuse-bouche or amuse-bouches. In France, amuse-gueule is the proper term normally employed in conversation and literary writing, while amuse-bouche is a euphemistic hypercorrection that appeared in the 1980 on restaurant menus and is used almost only there. In French, bouche refers to the human mouth, while gueule refers to the mouth or snout of an animal, and is used as a derogatory term for mouth or face.The name changed due to the inappropriate translation. Also, having come to existence only around 1984, they have proved to be valuable as they allow for higher yield of the restaurant’s ingredients and for a platform for chefs to show their talents. Amuse Bouche came into limelight during Nouvelle cuisine movement, which laid more emphasis on smaller courses but brought intense flavors.

 

CLASSIFICATION OF AMUSE BOUCHE:

AMUSE BOUCHE can be divided into two types depending on the preparation and temperature of service which are as follows:

      Cold amuse bouche

 Hot amuse bouche

Cold Amuse Bouche :

•       Canapés : open faced small sandwich just made before service.

•        Crudités : various kinds of crunchy & fresh vegetables cut into finger tips & served with flavorful dip.

•        Shell shapes :  made by using short crust pastry Ex. Tarts, Tartlets, Barquetts Etc.

Caviar : Roe of sturgeon fish. Served on ice
Ex. Beluga , Sevruga etc

HOT AMUSE BOUCHE : 

•       Beignets or Batter fried : Coat the vegetables with flour batter & fry until crisp.

•        Brochettes : small marinated chuncks on skewer, served with dips. Ex. Kebabs, Satays , Shashlick

•       Bruschetta : Italian toasted or pan fried bread with various toppings.

•       Croquette  : Various kind of mixtures used & shaped into cylindrical , ovals , Heart shape etc.

Some examples:

 

Putting together the amuse bouche of the day :

Potato and olive foam along with some herb soil and garnished with some fresh micro greens.

APPETIZERS

Appetizers are finger foods usually served prior to a meal, or in between mealtimes, and are also called hors d’oeuvres, antipasti, or starters. They may range from the very simple to the very complex, depending on the occasion and the time devoted to making them. Appetizers are a common accompaniment to aperitifs, cocktails served prior to a meal.

Appetizers are served on order i.e. the guest has the menu listing out the options available to him to choose from and can decide on his liking what to go for.

History

 

The term “appetizers” seems to have appeared nearly simultaneously in England and America in the 1860s simply to provide an Anglophone equivalent for the French hors d’oeuvre.By the 1890s, both appetizers and hors d’oeuvres could appear within the same elegant menu.One writer in 1896 describes appetizers as an optional first course preceding soup, that is set on the table prior to a party’s entering the dining room.

These appetizers were most often raw oysters or clams, but they might be small canapés, such as caviar on toast.The writer assumed that celery, salted nuts and the like would fill the table throughout the meal and she described the host to place these “various hors d’oeuvres within reach of each guest, these appetizers serving to fill in the time between course.”

 

CLASSIFICATION OF APPETIZERS :

Appetizers are something that have been in the French kitchen for centuries and over the passing years have changed in format , presentation , preparation and also have altered depending on the changing trends of the kitchen around the world. They can be classified as follows:

•       Cocktails

•       Hors d’ oeuvres

•       Canapés

•       Relishes/crudité

•        Petite salads

Cocktail Appetizers

Cocktail appetizer are usually juices of orange, pineapple grape fruit or tomatoes served with cold salad dressing.It may be in the form of a fruit or vegetables juice mixed with little shrimps, crabs or lobster served with slightly season sauce  

Hors d’ oeuvres

Hors d ‘ oeuvres are the French term meaning ‘’out side the  work” is small portion of highly seasoned foods, hors d’ oeuvres is a combination of canapés, olives, stuffed celery pickled radishes and fish. It is served on individual plate when guest are seated, sometimes tis simply placed on a platter and passed around, hors d’ oeuvres are served cold and hot

Relishes/Crudités

Relishes are pickled items which are raw crisp sticks .Relishes are generally placed before the guest in slight deep, boat shape dish

 
Petite Salads
 

•       They are served in small portions and usually display all the characteristics in a salad.

•       They are usually colorful and form a nutritious and lit form of appetizer

SOME EXAMPLES:

 Nut crusted lamb loin served with green apple compote over a bed of sauté baby spinach and tofu garnished with a flake of pickled onion.

Onion fondue toped with arugula crisps drizzled with onion caramel sauce and garnished with truffle juliennes. 

Burrata grilled asparagus with asparagus mayo ,  and asparagus meringue asparagus powder and asparagus sorbet.

 

Prawns sauté in olive oil and sesame seeds served over some broccoli guacamole with bisque and coconut cream on side along with a rice cracker. 

 

Grilled porcini and Peruvian asparagus with sundried tomato's and artichoke hearts drizzled with truffle oil. 

Amuse bouche

•       it is an insight to the chef’s ideology and perception towards food and the cuisine

•       They are bite size foods innovatively plated , hence have an eye appeal and provide the guest with a surprise burst of flavor in a single bite.

•       They are always served in the very beginning of the meal and are never charged on the bill.

Appetizer

•       These are usually classics or  innovative representation of the classics depending on the cuisine the food outlet serves

•       .they are properly pre-portioned and have a fixed plating to themselves according to the menu and the guest chooses according to his liking.

•       They may be served in the beginning  or even in the middle of the courses.

Amuse bouche

•        They usually change on a daily basis to keep it innovative and interesting.

•       They can be classified into

1. Hot amuse bouche
2. Cold amuse bouche

 Appetizer

•       They are printed on the menu hence are only changed on the seasonal change in the entire menu.

•       They can be classified as

1. Cocktail appetizers
2.  Hors d’ oeuvres
3. Petite salads
4. Relishes/Crudités

Conclusion

 After compiling the above data and a number of intense food conversations with my chef at The Oberoi Mumbai ; Chef Veena we could conclude that on one hand amuse bouche which is a bite size food being presented to the guest as a complementary element in their experience and is always served in the beginning of the courses to help the guest get an insight to the chef’s ideology and understanding of the food to come . On the other hand are appetizers which are ordered by the guest off the menu and generally served in a smaller portion as the main course mainly to help build the appetite of the guest for the forthcoming courses.Both the above play a huge role in representing the food, the methods and capabilities of the chef as well as that of the food outlet. 

Bibliography

•       All the matter and content in the above presentation has been obtained after a number of conversations and great help from the chefs at The Oberoi Mumbai. A number of the plating picture have been prepared and clicked during our training period.

•       Also some of the picture have been obtained from the Google search engine.

•       “Amuse Bouche”

•         Big ideas of Chef in small bites.

“Amuse Bouche”

Big ideas of Chef in small bites.

Article 20

April 16, 2018, 1:30 am

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Charcuterie – And Related Health Issues 

GardeManger

Charcuterie

“cooked flesh”

Specially prepared pork products: sausage, smoked ham, bacon, pâté, terrine Served cold

What is Processed Meat?

•       Processed meat is meat that has been preserved by curing, salting, smoking, drying or canning.

Food products categorized as processed meat include:

•       Sausages, hot dogs, salami.

•       Bacon, ham.

•       Salted and cured meat, corned beef.

•       Smoked meat.

•       Dried meat, beef jerky.

•       Canned meat.

•       On the other hand, meat that has been frozen or undergone mechanical processing like cutting and slicing is still considered unprocessed.

Garde Manger

Responsible for the preparation of cold foods, salads, salad dressings, cold appetizers, charcuterie items Also referred to as the pantry

Charcuterie Types

Sausages

Fresh: made with raw ingredients that have not been cured or smoked. Breakfast, Italian, Polish kielbasa*, Mexican chorizo*, French andouille*

Smoked & Cooked: raw meat treated with preservatives, cooked and or smoked. German frankfurter, bratwurst*, knackwurst

Dried or Hard: cured meat, air dried.  Salami, pepperoni

Forcemeat:a mixture of lean ground meat and fat that is emulsified

•       Farce (FAHRS) means stuffing

•       Pâté (pah-TAY) a rich loaf made of meat, game, poultry, seafood and/or vegetable baked in a mold

•       Terrine (tehr-REEN) earthenware mold

Charcuterie Types

Forcemeat: a mixture of lean ground meat and fat that is emulsified

Pâté de Campagne (pah-TAY-de kom-PAN-yuh) Texture is slightly coarser than straight forcemeat allowing the meat flavor to dominate

Pâté en Croûte (pah-TAY on kroot) Wrapped in a pâté dough which may contain herbs spices or lemon zest

Mousseline (moose-uh-LEEN) a forcemeat of veal, poultry or fish lightened with cream and egg whites

Quenelle (kuh-nel) mousseline shaped into small ovals, with spoons,  and poached in a rich stock or court bouillon

Why Processed Meat is Bad For You!

•       Processed meat is generally considered unhealthy.

•       It has been linked with diseases like cancer and heart disease in numerous studies.

•       There is no doubt that processed meat contains many harmful chemicals that are not naturally present in fresh meat.

Eating Processed Meat is Associated with an Unhealthy Lifestyle

•       Processed meat has consistently been linked with harmful effects on health.

•       This is a fact that health-conscious people have been aware of for decades.

•       For this reason, eating high amounts of processed meat is more common among people with unhealthy lifestyle habits.

•       In fact, smoking is more common among those who eat lots of processed meat. Their intake of fruit and vegetables is also much lower.

•       People who are not health-conscious tend to eat more processed meat. This may partly explain some of the associations found in studies investigating processed meat consumption and disease.

Eating Processed Meat is Associated with an Unhealthy Lifestyle

•       Processed meat has consistently been linked with harmful effects on health.

•       This is a fact that health-conscious people have been aware of for decades.

•       For this reason, eating high amounts of processed meat is more common among people with unhealthy lifestyle habits.

•       In fact, smoking is more common among those who eat lots of processed meat. Their intake of fruit and vegetables is also much lower.

•       People who are not health-conscious tend to eat more processed meat. This may partly explain some of the associations found in studies investigating processed meat consumption and disease.

Processed Meat is Linked with Chronic Disease

These include:

•       High blood pressure (hypertension)

•       Heart disease

•       Chronic obstructive pulmonary disease (COPD)

•       Bowel and stomach cancer

•       One thing is clear, processed meat contains harmful chemical compounds that may increase the risk of chronic disease.

•       Eating high amounts of processed meat over a long period may increase the risk of many chronic diseases, such as heart disease and cancer.

Nitrite, N-Nitroso Compounds and Nitrosamines

Sodium nitrite is used as an additive for 3 reasons:

•       To preserve the red/pink color of meat.

•       To improve flavor by suppressing fat oxidation (rancidification).

•       To prevent the growth of bacteria, improving flavor and cutting the risk of food poisoning.

•       Processed meat that is fried or grilled may contain relatively high levels of nitrosamines. Studies suggest that these compounds may increase the risk of cancer in the stomach and bowel.

•       N-nitroso compounds are cancer-causing substances believed to be responsible for some of the adverse effects of processed meat consumption.

•       They are formed from nitrite (sodium nitrite) that is added to processed meat products.

Polycyclic Aromatic Hydrocarbons (PAHs)

They can be formed from:

•       Burning wood or charcoal.

•       Dripping fat that burns on a hot surface.

•       Burnt or charred meat.

•       Smoked meat products may contain high amounts of polycyclic aromatic hydrocarbons (PAHs). These compounds have been shown to cause cancer in animals.

•       PAHs are a large class of substances that form when organic matter burns.

•       They are transferred into the air with smoke and accumulate on the surface of smoked meat products and meat that is barbecued, grilled or roasted over an open fire.

Heterocyclic Amines (HCAs)

•       Heterocyclic amines (HCAs) are a class of chemical compounds that form when meat or fish is cooked under high temperature, such as during frying or grilling.

•       hey are not restricted to processed meat, but significant amounts can be found in sausages, fried bacon and meat burgers.

•       HCAs cause cancer when given to animals in high amounts. Generally speaking, these amounts are much higher than those normally found in the human diet.

•       Nevertheless, numerous observational studies in humans indicate that eating well-done meat may increase the risk of cancer in the colon, breast and prostate.

Sodium Chloride

•       Processed meat products are usually high in sodium chloride, also known as table salt.

•       Although processed meat is far from being the only food that is high in salt, it may contribute significantly to the salt intake of many people.

•       Excessive salt consumption may play a role in hypertension and heart disease, especially in those who have a condition called salt-sensitive hypertension.

•       In addition, several observational studies indicate that diets high in salt may increase the risk of stomach cancer.

Take Home Message

•       Processed meat contains various chemical compounds that are not naturally present in fresh meat. Many of these compounds are harmful to health.

•       For this reason, eating a lot of processed meat products for a long period (years or decades) may increase the risk of chronic disease, especially cancer.

•       However, eating them occasionally is fine. Just make sure not to let them dominate your diet and avoid eating them every day.

•       At the end of the day, you should limit your intake of processed foods and base your diet on fresh whole foods.

Bottom Line

The wonderful thing about charcuterie boards is that you can tailor them to fit any holiday or special occasion. Use chilled appetizers during the summer. And in the winter, add more spicy flavors (such as hints of nutmeg and cinnamon). The possibilities are truly endless. And no matter what you put on your platter, a glass of organic wine will always pair well with it.

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Article 19

April 18, 2018, 12:35 am

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Comparative study on Ayurvedic and Spa Cuisine

Objective

To understand and educate the masses about the distinction between Ayurvedic and Spa cuisines with regard to its trends, benefits and popularity. To identify the various alternatives for healthy cuisines and be able to stimulate a healthy appetite.

Ayurvedic cuisine

Prana Pranbhrutamnnam Tadayuktaya Nihanntyasun,

Visham Pranaharam Tachcha Yukti Yuktam Rasayanam...

Ayu is life and Veda means knowledge. Knowledge of Life is Ayurveda)

The word ‘Ayurveda’ means the ‘science of life’. The earliest literature of Ayurveda appeared during the Vedic period in India. The Sushruta Samhita and the Charaka Samhita were some of the important texts on Ayurveda in this era. Ayurveda believes that the universe and the human body are made of five elements.

Ayurveda is a way of healing and a way of life that takes into consideration the whole person. Everything absorbed by five senses like Mouth (food, water), Nose (Breath), Ear (Chanting, sweet music), Skin (Sunlight), Eyes (Nature) is Food.

According to Ayurveda, a healthy metabolic system, good digestion, and proper excretion contribute to vitality It also stresses the importance of exercise, yoga, meditation, and massage.

Oils and herbal drugs are widely used in Ayurvedic medicine. Some animal products may also be used, like milk, ghee, honey, bones, etc. Minerals like sulfur, arsenic, lead, copper sulfate and gold are also used in ayurvedic formulations

Ayurveda has three main focuses: healing, prevention and health care. This medical science is a method of personalizing food for each person's healing process. Ayurvedic style cooking is a rational way to prepare food keeping in mind the dietary need of an individual based on different body types.

Ayurveda categorizes food into three categories: Satvic, Rajasic and Tamasic. These types of foods have different effects on the body and the mind.

¢  Sattva:-

Sattva is a quality of mind which induces clarity, harmony and balance.
The following food promotes Sattva.
Fresh fruits and vegetables, salads, fresh fruit juices, cereals (red rice), herbal tea, fresh cow milk, dry fruits, nuts, honey, jaggery,
all spices and freshly cooked food .

¢  Rajas:-

A quality of mind which induces energy and action. The need to create.
The following food promotes Rajas.
Read to eat canned food, basmati rice, sour cream, paneer, ice-cream, yeast, sugar, pickle, vinegar, garlic, onion and salted food.

Tamas:-

Tamas is a quality of mind which evokes darkness, inertia, resistance and grounding.The need to stop.The following food promotes Tamas .
Alcohol, Beef, Chicken, Fish, Pork, Eggs, Frozen food, Microwaved food, Mushroom, Drugs, Tea, Coffee, Fried food, Fried nuts.

Utensils for ayurvedic kitchen

¢  Heavy cast iron frying pan

¢  Chapati skillet

¢  Medium sized pots with lids(stainless steel)

¢  Soup pot with lid

¢  Deep pot for frying

¢  Heavy frying pan with lid

¢  Mixing bowls, measuring cups and spoons

¢  Large metal spoons and soup ladles

         .   Blender

Do’s and Don’ts

Do’s:-

1. Try to include Indian spices like fenugreek, cinnamon, mustard ,fennel and cumin in the diet as it helps you to maintain a proper balance of three doshas in the body.
2. Make sure you add garlic in your meals as it helps in avoiding the aggravation of vata.
3. To combat stress and anxiety and lower your risk of heart disease, you can take ashwagandha powder (3 gms) with milk every day.

For emotional well-being and anger management, you can practise pranayama or anulom vilom, which also helps to keep pitta levels under control.

 Dont’s

1. Avoid oily foods and comfort foods like fries, chips, deep fried foods
2. Don't eat fast. Don’t just swallow your food, take your time to chew. Chewing is an essential step of digestion.
3.  Do not eat incompatible food items together. This might lead to an upset stomach. Here are some food combinations that you should avoid.

Spa cuisine

  Spa cuisine by its very nature is a low fat, low salt and low sugar form of cookery. This is not to say that fat, salt or sugar must be eliminated, but just that these elements in the normal diets are over consumed and people would be a lot healthier if they took the effort to review and subsequently reduce the quantity taken.

Spa Cuisine makes use of whole grains, fresh fruits, healthy vegetables, lean proteins, low-fat dairy products, and the avoidance of added or artificial salts, colors, flavors, or preservatives. Chefs demonstrate that they are devoted to enhancing your overall well-being through a variety of nutritious and delicious foods which have been combined to encourage the renewal of mind, body and spirit.

The essence of spa cuisine is in the ingredients you use:-

¢  Balanced, wholefoods, organic, natural, fresh and clean.

¢  Alternative foods are becoming more and more available and should be used.

¢  The use of plant based foods is essential.

¢  Be very cautious regarding supplements; they do not substitute for real food

Utensils for spa cuisine

¢  Steamers

¢  Convection ovens

¢  Grillers

¢  Poachers

¢  Masticator and Centrifugal Juicers

¢  Stainless steel, glass or copper pots, pans and utensils

¢  Bar blenders

Characteristics of spa cuisine

Natural Ingredients: Processed and refined foods are minimized and instead, spa cuisine uses fresh and natural ingredients that are good for you and are whole in nature.SeasonalAppropriate: Most spa cuisine menus incorporate in-season ingredients. Some spas may even grow their own produce. This ensures that the ingredients are always available and are as fresh as possible.

Colorful: Often, meals served at spas are very colorful. The more color that is on your plate, the more you are eating diversified nutrients, vitamins and minerals. Additionally, colorful plates are more aesthetically appealing and promise to be more appetizing.

Well-balanced and Nutritious: Meals served at spas often concentrate on providing balance and variety in the dishes they serve. They want to ensure that guests get a good balance of macronutrients (protein, carbohydrates and fats) in their meal. Each calorie you consume is meant to provide you with healthy nutrients, vitamins and minerals.

Taste and Flavor: As opposed to focusing on delivering large quantities of mediocre tasting food (think Chinese Buffet), spa cuisine focuses on satiating your appetite by delivering appropriately portioned dishes that are high in quality, taste and flavor.

Uniqueness and Creativity: Spas often create recipes that use spices and ingredients that are a bit non-traditional. Additionally, when it comes to indulgences and dessert, they come up with creative ways to satisfy your sweet tooth without causing major impact to your waistline or sacrificing taste.

Quality Ingredients: You can be sure that the food you eat is high in quality. Protein sources will be lean and will come from both animals and plants. Carbohydrates will be unrefined, and will include fresh vegetables, fruits and whole grains. And incorporated fats will be of the healthiest types,including olive oil, sunflower and canola oils.

Do’s and Dont’s

Do’s :-

¢  DO USE FRESH ORGANIC PRODUCE

¢  DO USE CHEMICAL FREE FOOD

¢  DO USE THE CORECT EQUIPMENT 

¢  DO USE SUBSTITUTES FOR BAD FOODS

¢  DO BE DIFFERENT AND CREATIVE

¢  DO STICK TO YOUR PHILOSOPHY

Don’t’s:-

¢  DON’T DEEP FRY

¢  DON’T SHALLOW FRY

¢  DON’T MICROWAVE OR USE CANNED FOOD

¢  DON’T USE ALUMIMINUM EQUIPMENT

¢  DON’T DECEIVE THE CLIENTS 

 Difference between ayurvedic and spa cuisines

¢  Ayurvedic                         

1. Ayurvedic cuisine is the practice of consumption of food to balance our heart, mind and soul.
2. This cuisine has been present since the ancient ages and still followed today.    

¢  Spa

1. This type of cuisine places emphasis on eating fresh healthy food with as little cooking required to maintain its nutritive values.
2. This cuisine is a relatively new trend which sparks haute cuisine.
3. Although there is an emphasis on veganism and vegetarianism, meat is consumed in this cuisine to satisfy hearty appetites.
4. Ayurvedic cuisine focuses on diet specified according to the 3 main body types, i.e Kapha, Pita and Vata.               
5. Meats that are lean are used and cooked with as little to no fat to ensure its nutritional balance.
6. Spa cuisine is open to any and all body types and focuses on nutritional balance and overall health.

Conclusion

Through this detailed study about the two similar but distinct cuisines, we can conclude that neither one is superior than the other as they play their roles in advocating and promoting healthy eating and lifestyle through their techniques, practices and ingredients. It is important to observe what we intake as it directly affects our system  as we can all agree OUR BODY IS OUR TEMPLE!

Bibliography

¢  http://www.thehealthsite.com/diseases-conditions/ayurveda-and-heart-health-diet-dos-and-donts-from-an-expert-b0916/

¢  https://www.mindbodygreen.com/0-4656/9-Ayurvedic-Rules-for-Eating.html

¢  https://www.artofliving.org/in-en/ayurveda-cooking

¢  The Ayurvedic Cookbook

Article 18

April 18, 2018, 11:39 pm

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What is cooking?

Cooking or cookery is the art, technology and craft of preparing food for consumption with or without the use of heat.The practice or skill of preparing food by combining, mixing, and heating ingredient to enhance the nutritional value of  the food.

What is cooking without fire?

Cooking without fire includes Washing vegetables to tender pure before peeling ,cutting, chopping ,mixing etc.It could also mean sun-drying fruits  or vegetables to yield products that could be preserved or pickled using oil and spices.

History

There is evidence that Homo erectus was cooking their food as early as 500,000 years ago.Anthropologists think that ancient humans consumed raw fruits , vegetables and meats. However they used to cut them into thin slices or pounded them with hammerstone to make it easier to chew.

Methods of cooking without fire…

•      Dehydrated food

•      Freeze dried

•      Pickling

Dehydrated Food

Food drying is a method of   food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.

Freeze Dried

Freeze-drying—technically known as lyophilisation is a dehydration process typically used to preserve a perishable material.Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublime directly from the solid phase to the gas phase.

Pickling

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.The resulting food is called a pickle.The pickling procedure will typically affect the food's texture and flavour.

Health Benefits

The idea is that heating food destroys its nutrients and natural enzymes, which is bad because enzymes boost digestion and fight chronic disease. A raw food diet is low in calories, high in fibre, and based on primarily healthy whole-plant foods, so eating this way will lead to weight lossWhen you cook it, you kill it.

Eating lots of veggies and fruits helps control blood pressure. The diet is low in sodium, so it might help lower your chance of stroke, heartfailure, osteoporosis, stomach cancer, and kidney disease. Losing weight and keeping it off can help prevent or managediabetes.Some uncooked and unpasturized foods are linked to food-borne illness, you’ll need to wash your food thoroughly and be extra careful with risky foods like sprouts, raspberries, unpasteurized juices, green onions, and lettuce.Due to the risk of food poisoning, a raw foods diet isn't recommended for pregnant women, young children, seniors, people with weak immune systems, and those with chronic medical conditions like kidney disease

 Cooking without fire(Modern Concept)

Fire is undoubtedly the most essential ingredient in modern day cooking. It helps in enhancing the taste of several dishes.Well,, Cooking without Fire certainly is a fascinating thought, as we are now entering into the world where innovations like oil-less cooking are looking to take over the traditional food making processes.

Sandwiches

When we think about cooking without fire recipes, Sandwich is the first thing that comes to our mind.Sandwiches are also healthier snacks than deep fried snacks. You can enjoy them anytime without worrying about calories and other health issues.

 Here’s the list of sandwiches that can be made without fire –

   Butter sandwich           Cucumber sandwich

   Cheese sandwich          Coleslaw sandwich

   Chutney sandwich        Fruit sandwich

Milkshakes

This is what you need for a perfect milkshake – Milk, Yogurt/Fresh Cream, Sugar and your favorite fruit.List of popular Indian milkshake varieties –

•      Mango Milkshake

•      Dry-fruit Milkshake

•      Chikoo Milkshake

•      Sweet Lime Milkshake

Fruit Chaat

A lip smacking chaat, which is made by tossing together fruits with indian spices in hydrating, refreshing fruit juices is truly healthy.

Sprouts Chaat

Kidney beans, moong dal and black channa are sprouted and tossed along with diced paneer, onions, green chillies, tomatoes and a host of spices

Cucumber Black olive & Mint Salad

A chunky salad of cucumbers, cherry tomatoes and peppery mint leaves drizzled with a sauce made of black olives.

Watermelon & Feta Cheese Salad

The perfect summer salad of melon and feta cheese topped with mint leaves, tossed in balsamic vinegar.

Chilled Melon Soup

An absolutelyrefreshing soup made with melons, grape juice and lime. Throw in some more fruits for a delightful treat.

Red Velvet No Bake Cheesecake

Red Velvet No-Bake Cheesecake is rich & creamy with perfect flavour and colour made with cookie crumbles , whip topping , cream cheese, red food colour … and little effort…

Conclusion

The concept of cooking without fire may seem really cool, but we don’t think we can live with it for long.  It’s just good for fun learning experiences and occasional competitions.Fire has improved our food cultures in many ways over the years. It also helps in getting rid of the harmful bacterias that may be present in raw food items. So, there is no reason to entirely adapt the fireless techniques in modern kitchens.

Article 17

April 20, 2018, 12:09 am

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Cultural History & Importance Of Breads

A LITTLE BREAD HISTORY

Bread,played an important role in major European culture .In the Bible the word "bread" is synonymous with "nourishment."The English word "lord" is derived from the old English "hlaford", meaning "keeper of the bread."The word "companion" is derived from the Latin "companio", meaning "one who shares bread."

The origins of raised bread date back to ancient Egypt, sometime around 4000 BC. Previously only flat breads, along the lines of tortillas or Chinese pancakes, were known.

All countries and cultures have some form of bread. Bread is the world’s most widely eaten food and has been a main part of the human diet since prehistoric times. Breadmaking began very simply by grinding some kind of grain into flour, adding liquid to the flour and baking the dough on hot rocks.Bread in many cultures was - and still may be – a symbol of harvest, fruitfulness and fertility. People break bread together as a symbol of peace, and they share bread fresh from the oven in friendship and nurturing.

Bread, cereal and pasta are all foods made from grains.People ate whole wheat bread for hundreds of years because white flour required hours of hard labor to mill.  White bread became common by 1900.

CHANGES IN BREAD MAKING METHODS

Over the years, the bread making traditions died down. The decline of good bread baking may have had its roots in the 18th century. The introduction of pan baking made bread softer and puffier. In the 19th century a distaste for "sourness" (ironically the same "sourness" that makes San Francisco sourdough and other sourdoughs so great) led to the introduction of baking soda to bread, which made it puffier than it is. In the 1870's industrial milling techniques were introduced and the flour became whiter and whiter and "deader“. Bakers began adding sugar to activate the yeast as they had in the past, and bread got puffier still. Bread continued to get sweeter and puffier till the 1920s.

CATEGORIZATION OF BREADS

•         There may be hundreds of variations of bread, but they fall into three main types:-

•         Yeast

•         Quick

•         Flat

YEAST BREADS

Yeast breads are eaten by most people in the United States, Canada, and many European nations. White bread is the most popular variety, but other yeast breads are gaining favor as world breads become growing enterprises. Yeast breads make up about 99 percent of the bread baked in the United States.Few yeast breads include white bread, soft rolls, hard rolls, baguette.

QUICK BREADS

Quick breads are loaves that require no kneading or rising. They are descendants of hearth cakes. The American Indians taught the early colonists to bake cornmeal over a fire into hot cakes. Today’s quick breads include quick loaves such as corn bread or banana bread, muffins, biscuits, coffee cakes, scones, pancakes, and waffles. Most quick breads contain baking soda and/or baking powder, other ways to leaven breads or make them rise.

FLAT BREADS

Flat breads are more common in many parts of the world than in the United States. Most flat breads are unleavened. They are made from either batters or kneaded dough. Often they are cooked on the stovetop rather than baked in an oven.  Flat breads include tortillas (Mexico); Jewish matzah; crepes and crepelike chickpea flour bread (France); dosas, chapatis, and parathas (India); Mandarin pancakes and scallion bread (China); okonomiyaki (Japan); pita bread and Lebanese wrapper bread (Middle East); and various crackers from around the world. 

CULTURAL SIGNIFICANCE & IMPORTANCE OF BREAD THROUGH
THE AGES

IMPORTANCE OF BREAD:-

Bread is a staple food prepared by baking a dough of flour and water. It is popular around the world, and is one of the world’s oldest foods.The virtually infinite combinations of different flours and differing proportions of ingredients, has resulted in the wide variety of types, shapes, sizes, and textures available around the world. It may be leavened (aerated) by a number of different processes ranging from the use of naturally occurring microbes to high-pressure artificial aeration during preparation and baking, or may be left unleavened. A wide variety of additives may be used, from fruits and nuts to various fats, to chemical additives designed to improve flavour, texture, colour and shelf life.Bread may be served in different forms at any meal of the day, eaten as a snack and is even used as an ingredient in other culinary preparations.

ENERGY

Our bread provides energy for daily living.

PROTEIN

bread is the third biggest contributor of  protein in our daily diet. Protein is essential for growth, development and repair of the body

FAT

    Our breads are naturally low in fat and form part of a healthy, balanced diet.

CALCIUM

Calcium is well known for its importance in the formation of     good teeth and strong bones and is also important for the proper functioning of nerves, muscles, kidneys and the heart. Calcium is particularly important during teen and young adult years as this is the time when our body’s build peak bone mass. Pat’s Pan flour is fortified with calcium in the form of calcium carbonate and contributes towards healthy development of young people and maintaining a healthy diet throughout life.

CARBOHYDRATES

Breads are rich in complex carbohydrates. Carbohydrates are an important part of our diet as they provide us with energy.

B VITAMINS

Our bread contains various B vitamins, including Thiamin (Vitamin B1) and Niacin (Vitamin B3) which are essential for releasing energy from food.

IRON

Iron is a key nutrient in wheat flour and is essential for red blood cell formation, which aids oxygen transport around the body and is important for brain function.

CULTURAL  SIGNIFICANCE

Bread has been an important staple food product to many cultures over the centuries. It is referred to as the “staff of life” in the Bible. Humans have eaten some form of bread since the Neolithic era, when cereals were crushed and mixed with water to form a thick paste that could be cooked over the fire. Stone mechanisms were used for smashing and grinding various cereals to remove the inedible outer husks and to make the resulting grain into palatable and versatile food. Bread may be served in different forms at any meal of the day, eaten as a snack and is even used as an ingredient in other culinary preparations. As a basic food worldwide, bread has come to take on significance beyond mere nutrition, evolving into a fixture in religious rituals, secular cultural life and language.

Bread was/is important in many cultures like:-

•         Egyptians

•         Romans

•         Vikings and Normans

•         Bakery Guilds

•         18th Century

•         Industrial Revolution

•         19th Century

•         20th Century

•         Modern Bread Making

Egyptians

Bread making techniques date back as far as 3000BC. The ancient Egyptians were experimenting with different types of grains to produce a variety of bread products with different textures and flavours. This early bread was particularly successful when wild yeast from the air combined with flour and water, starting a fermentation process and slightly rising the crust. Successful bread making was considered an important life skill for ancient Egyptians. Paintings in the pyramids show that the dead were buried with loaves of bread to provide sustenance in the afterlife.

Romans

The Romans were the first to perfect Rotary Milling. They used sieves to produce finer flour. They invented two types of oven; The “Brick” oven and the “Three legged pot”. They also introduced the world to the cottage loaf.

Vikings and Normans

The Vikings made bread mainly from rye grain, which produces a dense hard bread. The Vikings brought rye from Scandinavia and produced hard primitive looking flat bread, which had large holes in the middle. To the Normans, bread making was very much an organised community activity. Crop rotation practices were in place. They constructed watermills and windmills close to the fields to facilitate flour production.

Bakery Guilds

In 1266, the first bread control agency – the “Assize of Bread” – was set up to govern the weight and the price of bread. Guilds facilitated in the development of professional respect for the trade. They also helped to promote bread to the public. The bakers’ guilds in England were held to strict standards, with harsh punishments for overcharging or rendering the bread poor by adding other substances

18th Century

The development and use of roller flour mills in the 1700’s, led to the production of much better quality flours. The resulting flours, produced breads, which were lighter and whiter. The 18th century, also saw, the birth of the loaf tin and resulting loaf shaped bread, which enabled it to be easily sliced.

Industrial Revolution

The industrial revolution was the next great milestone in the history of bread making. Steam powered mills were constructed to meet the demands of a growing population in Europe.

19th Century

By the end of the 19th century, the steel roller mills had arrived. These mills produced much softer finer flour, which produced better quality breads. Gas ovens replaced wooden and coal burning brick ovens.

20th Century

By the 20th century, highly automated flour mills with steel rollers were in place. This highly automated process resulted in the production of better quality and different varieties of flours. The efficiency of mills also increased dramatically.

Modern Bread Making

Modern day bread can be leavened (aerated) by a number of different processes, ranging from the use of naturally occurring microbes, to high-pressure artificial aeration during preparation and/or baking, or may be left unleavened 

ICONIC BREADS AROUND THE GLOBE

•         BAGUETTE

    Origin-France

    A thin stick of bread, identified by slits on top.

•         CHALLAH

    Origin-Israel

    Leavened, braided & usually made for Shabbat(day of rest)

•      COTTAGE LOAF

   Origin-England

   Made with round balls of   dough , characterized by

   its shape.

•      BANNOCK

   Origin-Scotland

    A flatbread made using baking soda instead of yeast

•      BARA BRITH

    Origin –Wales

    A fruit bread consisting raisins,currants & candied peel.

•         BARNBRACK

    Origin-Ireland

    A kind of yeasted sweet bread with sultanas & raisins

•         APPAM

    Origin-Sri Lanka

    Bowl shaped pancake,usually served with spices for breakfast or dinner

•         BAMMY

    Origin-Jamaica

    A fried flatbread consisting of cassava root,salt & coconut oil

•         ANPAN

    Origin-Japan

    A sweet bun filled with either red bean paste,sesame, or chestnut

•         NAAN

    Origin-India

    Leavened flatbread usually served with curry

•         QUICK BREAD

    Origin-USA

    A type of bread that uses baking soda instead of yeast

•         MANTOU

    Origin-China

    A steamed bun made with white flour & a little bit  of sweet

•         TIGER BREAD

    Origin-Netherlands

    Rice past

•         CIABATTA

    Origin-Italy

    An elongated white bread made with olive oil

•         VIENNA BREAD

    Origin-Austria

    A leavened bread made using the high milling of Hungarian grain.

•         RUGBROD

    Origin-Denmark

    A sourdough bread  made with rye & wheat flour

•         PANE TICINESE

    Origin-Switzerland

    A soft white tear & share bread

•         BORODINSKY BREAD

    Origin-Russia

    A dark sourdough bread usually flavoured with coriander & caraway seeds

•         SACRAMENTAL BREAD

    Origin-Greece

    A Christian ceremonial bread sprinkled with holy water

•         BUBLIK

    Origin-Poland

    A sweet bread shaped like a doughnut

•         ESTONIAN KRINGEL

    Origin-Estonia

    A rich,buttery sweet bread

CONCLUSION

Baking and pastry has a rich history which is still being written.In the past 200 years the industry has evolved very quickly due to demand and technological innovations.Opportunities for bakers and pastry chefs are seemingly endless, largely depending on their skills and goals

Article 16

April 20, 2018, 10:36 pm

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DESI FOOD TRUCK

OBJECTIVE

•      To familiarize with the concept, application and advantages for setting up a desi food truck

INTRODUCTION

•      Every day food trucks are filled with fresh ingredients and roll out on the city streets. Once in place, they invite visitors to the real Indian street food experience that is cooked on site and served out the door of trucks.

HISTORY

•      The journey of desi  food truck evolved by observing PEDLARS and STREET VENDORS.

•      This idea of doing “mobile business” of food was eventually launched in 90’s in INDIA but it was hardly in use.

•      Desi food gave a motivation to the chef to showcase their skills and knowledge at small scale.

FIRST DESI FOOD TRUCK

•      The very first desi food truck was launched for Indian cricket team to serve hot and cold refreshments .

Eventually this idea of food truck helped to fullnfill the needs of cricket players moved from one city to another for their test matches and games

BUSINESS PLAN

•      Food trucks are one of the hottest restaurant trends right now.

•      Need to build up a team to start a food truck.

•      The team should consist of financer, marketer and cooks.

•      In the food business, location is the greatest deciding factor and with food truck (after trying different locations) you can choose the best one for your business.

LICENSES

•      License from local police and traffic police.

•      The license on which food truck is allowed to make sales in area are: Basic, state and central. Depending upon the vendor, the area in which he want make sale in.

•      Fire Safety Certificate

•      Shop and Establishment License

•      NOC from RTO

•      NOC from Municipal Corporation

•      FSSAI Mobile Vendor’s License

•      Kitchen Insurance

COST MANAGEMENT

•      The food available at food truck should be at reasonable prices, which leads us to the cost management of food and food trucks. Preferably local ingredients and easily available resources should be used , no fancy tools and equipment are used because food is sold at reasonable price. The dishes are very limited which are generally served as combos because there is not enough space and equipment to prepare large number of items.

•      Very expensive tech. and equipment should be  avoided to use so it wouldn’t effect the price of food.

SUSTAINABLE GROWTH

•      To develop sustainably requires both courage and perseverance. Sustainability is obviously important and this means that not only do we use locally sourced ingredients but also about the way we want to develop this further. Traditional starting point is in a large part from the vegetarian cuisine which uses good locally sourced ingredients. Which also strive for sustainability in our personnel work where we should invite staff and give them good opportunities to develop their work .

MARKETING

•      There are several ways to promote a food truck, some of them are listed below:

•      Radio commercials

•      Door to door distribution of Pamphlets

•      Sponsorship

•      Food fest participation

•      Newspaper advertisement

•      Sampling the food

•      Social media

FLAVORS

•      All our flavors served with a raw food mixture of carrot, beetroot, yellow beetroot , cabbage , radish, fresh pomegranate and mint

•      Indian food is famous for its spices and hotness , some of them are red chilly, star anise, mace, nutmeg, vitiver, ginger, garlic, cloves, cinnamon, cardamom, coriander seeds, onion seeds, mustard seeds, curry leaves, bay leaf, cumin seeds, asafoetida, fenugreek seeds,  piper cubeba, kapok buds.

TYPES OF FOOD

Ø  North Indian

•      Kebabs

•      Momos

•      Kathi roll

•      Chaats

Ø  South Indian

•      Mysore bhaji

•      Rice batter products (dosa, idli, utpam,)

•      Mirchi bhaji

•      Upma

•      Biryani

MENU PLANNING

•      A regular feature on a menu is freshly baked Indian bread rolls with fillings, spices and sauces from the traditional and the modern North Indian cuisine.

INDIAN STREET FOOD

•      Indian Street Food offers a full range of modern Indian cuisine that draws its inspiration from all over India, but also with from the Nordic and southern European cuisine. You can choose from our ready meals.

IMPROVEMENT IN FOOD

•      Indian food trucks should provide new, exciting and tasty recipes that integrates classical Indian cooking tradition with modern tastes.

•      Good quality ingredients should be use to prepare the food.

IMPROVEMENT IN SERVICE

•      Proper hygiene should be maintained.

•      Surrounding should be cleaned and neat.

•      Treat customers with smile.

•      Serving food with similar atmosphere such as surrounded by good music, street performers.

ESTABLISHED BRANDS

•      Indian Street Food & Co creates a modern Indian cuisine inspired by food vendors in the streets of India. By blending tradition with modern tastes and sustainable ideals our mission is to raise the Indian dining experience wherever we go

.

ACCOLADES

•      Indian Street Food & Co was awarded best veg and overall best at the Swedish championships for food trucks.

•      Indian Street Food & Co was awarded best veg at the nordic championships for food trucks.

•      Indian Street Food & Co are interviewed on Swedish Radio on vegetarian traditions in India.

•      Featured and rated as one of the best food trucks in town by fashion magazine King.

•      Won the prestigious Arla Guldko award 2015 for this year’s best fast food!

•      Won the prestigious award “Street food of the year” at the Fast Food Awards!

CUSTOMIZED TRUCKS

•      The first thing to do is to choose the right truck or commercial vehicle. There are various trucks available in the market from Tata, Mahindra & Mahindra and Ashok Leyland. But to save costs you can start with an old truck which would cost half the price of the new one.

•      The old vehicle can further be modified and designed based on the requirement with an additional cost of Rs 1 lakh from the various bodybuilder shops.

•      These trucks can be built in different sizes, such as:

1. Medium truck
2. Large truck
3. Very large truck

•      Its should be colorful and having a good eye appeal to the customers.

•      It should have proper spacing for equipments.

TECHNOLOGY

•      SQAURE

POS- It is always advisable to have a good “POINT OF SALE SOFTWARE” which can keep your data safe and give a detailed information about your inventory and sales.

CONCLUSION

•      Setting up a desi food truck can lead to a profitable venture if it is executed and established properly. Customers can enjoy food with good flavours and taste at reasonable prices.

BIBLIOGRAPHY

•      TedX lecture by

•      Indianstreetfood&co.

•      Triphobo.com

•      Posist.com

•      Karan Malik “super sucker food truck”

•      Grub fest

Article 15

April 24, 2018, 12:26 am

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LAO CUISINE 

 

What is lao’s cuisine?

Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines.The staple food of the Lao is steamed sticky rice, which is eaten by hand. In fact, the Lao eat more sticky rice than any other people in the world. Often the Lao will refer to themselves as "luk khao niaow", which can be translated as "children or descendants of sticky rice".

The most famous Lao dish is larb (sometimes also spelled laap), a spicy mixture of marinated meat or fish that is sometimes raw with a variable combination of herbs, greens, and spices. Another Lao invention is a spicy green papaya salad dish known as tam mak hoong, more famously known to the West as som tam.A French legacy is still evident in the capital city, Vientiane, where baguettes are sold on the street and French restaurants are common and popular, which were first introduced when Laos was a part of French Indochina.

Lao cuisine origin

The Lao originally came from a northern region that is now part of China. As they moved southward, they brought their traditions with them. Due to historical Lao migrations from Laos into neighboring regions, Lao cuisine has influenced the mainly Lao-populated region of Northeastern Thailand (Isan) and Lao foods were also introduced to Cambodia and Northern Thailand (Lanna) where the Lao have migrated.

In his book, Culture and Customs of Laos, Arne Kislenko noted the following about Lao cuisine:

v  Any discussion about Lao cuisine cannot be limited to Laos. There are approximately six times more ethnic Lao in the Isan region of northeastern Thailand than in Laos itself.

v  With the recent droves of migrants from Isan further south to Bangkok, the Thai capital has in many respects become the epicenter of Lao cuisine.

v  There are also sizable expatriate communities in places like the United States and France that make for numerous culinary variations abroad

Lao and Thai cuisine

Despite there being more ethnic Lao living in Thailand than in Laos and Lao cuisine playing a pivotal role in making Thai food an international phenomenon, very little to no mention of the word "Lao" is found. This phenomenon are most likely the direct consequences of forced Thaification, an official attempts to promote national unity and "Thainess", where any mention of "Lao" and other non-Thai descriptors were removed and replaced with northeastern Thai or Isan.

Lao cuisine is still virtually unknown even though much of what is served in Thai restaurants is likely to be Lao or Lao-owned. In fact, unbeknownst to most people when they eat their favorite som tam, larb and sticky rice they are actually eating the Thai versions of traditional Lao food.There is now a growing movement to promote Lao cuisine led by Chef Seng and executive chef Phet Schwader to name a few.

Ingredients

Laos cuisine has a fundamentally varied mix of ingredients most of which can be observed in the neighboring Asiatic countries as well, now let us have an insight on what those ingredients are

1.       Rice and noodles

Pastes and sauce

Meat

Fruits

Melon carving is also a popular tradition in Laos, where artists may carve beautiful flowers and other designs into fruits such as watermelon. Fruit arrangements are also common, and these are done during special occasions such as weddings and other ceremonies.

Vegetables, Herbs and Spices

Kitchen utensils

The typical Lao stove, or brazier, is called a tao-lo and is fueled by charcoal. It is shaped like a bucket, with room for a single pot or pan to sit on top.The wok, maw khang in Lao, is used for frying and stir frying. Sticky rice is steamed inside of a bamboo basket, a huad, which sits on top of a pot, which is called the maw nung.A large, deep mortar called a khok is used for pounding tam mak hoong and other foods. It is indispensable in the Lao kitchen.

Cooking methods

Grilling, boiling, stewing, steaming, searing are all traditional cooking methods. Stir-frying is now common, but considered to be a Chinese influence. Stews are often green in color, because of the large proportion of vegetables used as well as ya nang leaf. Soups/stews are categorized as follows:

n   tom

n   tom jeud

n   kaeng and

n   kaeng soua

Ping means grilled. It is a favorite cooking method. Ping gai is grilled chicken, ping sin is grilled meat, and ping pa is grilled fish. Before grilling, the meat is typically seasoned with minced garlic, minced coriander root, minced galangal, salt, soy sauce, and fish sauce, each in varying quantities, if at all, according to preference. The Lao seem to prefer a longer grilling at lower heat.

Eating customs

The traditional manner of eating was communal, with diners sitting on a reed mat on the wooden floor around a raised platform woven out of rattan called a ka toke. Dishes are arranged on the ka toke, which is of a standard size. Where there are many diners, multiple ka tokes will be prepared. Each ka toke will have one or more baskets of sticky rice, which is shared by all the diners at the ka toke.In recent times, eating at a ka toke is the exception rather than     

In recent times, eating at a ka toke is the exception rather than   the rule. The custom is maintained, however, at temples, where each monk is served his meal on a ka toke. Once food is placed    on the ka toke it becomes apha kao. In modern homes, the term    for preparing the table for a meal is still taeng pha kao, or   prepare the phah kao.

Lao meals typically consist of a soup dish, a grilled dish, a sauce, greens, and a stew or mixed dish (koy or laap). The greens are usually fresh raw greens, herbs and other vegetables, though depending on the dish they accompany, they could also be steamed or more typically, parboiled. Dishes are not eaten in sequence; the soup is sipped throughout the meal.

Beverages, including water, are not typically a part of the meal. When guests are present, the meal is always a feast, with food made in quantities sufficient for twice the number of diners. For a host, not having enough food for guests would be humiliating.The custom is to close the rice basket, when one is finished eating.

Traditionally, spoons were used only for soups and white rice, and chopsticks were used only for noodles. Most food was handled by hand. The reason this custom evolved is probably due to the fact that sticky rice can only be easily handled by hand.

Dips

Jaew mak khua - made from roasted eggplant.

Jaew mak len - made from roasted sweet tomatoes.

Jaew bong - sweet and spicy paste made with roasted chilies, pork skin, galangal and other ingredients.

Jaew padaek - made from fried padaek, fish, roast garlic, chilies, lemon grass, and other ingredients