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Some people eat food to satisfy the hunger while some eat food to relish what they are served. Hence cooking is like a drawing board, you can draw just for fun or you can take it up as a hobby and draw beautiful images so onlookers can wow what you do.
Cooking differs from different regions in the world. Infact in India itself, it varies from location to region. Every state has its own favourite dish. For instance idli sambar, masala dosas are what the south Indians love while bhel puri, chaat are delicacies of the north. Even the spices that you add differ from every region.
In Maharashtra, food is hot and spicy, the more the masala the better they believe is the taste. Get into hotels at Kolhapur and Pune and you will get spicy masaledar food that will set your tongue on fire.
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On the other hand in west India like Gujarat, food is sweet as they add jaggery in most of the dishes. Pure ghee is a must in food preparation so Khakaras and Theplas are all heavy oil loaded food.
Hence if you love to get into the kitchen and conjure some new dish you must understand the palate for whom you are cooking. If you cook sweet food and give it to a south Indian, the odds are against you. So you have to know the taste buds you are cooking for.
On the onset a basic knowledge of all the spices, pulses, vegetables and fruits are a must. You have to know which spice will add which flavour and how you can bring a new twist to the otherwise normal flavours.
For this you have to dig into books or take professional advice. Lots of
women open cooking classes in India for people to come and share their professional expertise. Of course the best of chefs are men so you can even approach men who have a good hand at cooking to given you some expert advice.
Unless you do not do your groundwork getting into the kitchen would be a complete fiasco. Start with basic dishes that do not have to many ingredients. So you get your hand on the main stuff. Slowly increase the number of ingredients, play with the measurements and know by the smell and taste if you are on track or off track.
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You may not gain the art out of the blues, it is a constant effort and practice that will help you get there. Our mothers learnt the art from their mothers and so the tradition has been meticulously handed from one generation to another keeping our traditional dishes alive.
They constantly made the same dishes and in large numbers for their family and the village get together. But for an amateur, such large practice may not be available so he has to rely on observation and small portions of his own cooking.
Surprise people at home with a new dish everyday. Recipes are available in magazines, newspapers and individual chefs have their books all over the place. So get cooking and relish every morsel you cook.
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