Indian cuisine can become No.1 cuisine of the world

The unending quest for easy Indian recipes just shows that the world is awakening to the goodness of Indian food. As this year of 2011 wraps up, we are more determined to work harder in promoting Indian recipes across the world.

It would be appropriate if we sit back now and analyse as to where India stands today in terms of its cuisine. It may seem to be a distant dream in today’s context but soon a new year begins, and it may or can become a reality. India may not earn the slot at the Olympics but it sure has a cuisine that is rich in its true sense. We have offered to the world a cuisine that has in a short span of time, caught the fancy of quite a large number of people with a spicy palate.
In last so many decades, the immigrants from India have successfully given a unique taste to the world—hot curries. Over a period of time this taste has been getting more and more popular worldwide. During this period the real and the actual taste of Hot Curry has gone through a metamorphosis. The tastes have been changed at times to suit the needs of the residents of those areas and on quite a few occasions because of lack of knowledge about the right taste. This ignorance on the part of the enterprising restaurateur has impeded the growth of Indian food to some extent as the consumer, i.e., the diner has at times been served with a taste that he or she is least expecting. Satisfaction has lots to do with expectation. Whenever we have served Indian food the way it is expected to be, we have succeeded.
Now the time has come when we have to exceed expectations of the diners. On a global platform, we have to evolve ways and means of cooking Indian food to the expectations of a wide variety and range of people. It has been well established that most people eat food that they can relate to or at least the tastes they are familiar with. By no means are we insinuating that we cook food or change food to suit the taste buds of people. With the given diversity of our land, we have been blessed with unique and totally different tastes and flavours. From Meerut to Madras, from Ahmedabad to Agartala we have an array of dishes that probably would send even the most discerning of palate on a journey that can be termed as nothing but delicious. People eat food that they can relate to; for fast growth of Indian food it is imperative that we first find out the needs of the people of each International food zone and export tastes similar to what they have grown with. This way we would not only encourage regional Indian cuisine but also at the same time find right pegs for right holes.
Gone are the days when one could impress everyone with Butter chicken or Vindaloo, now International diner expects in his home territory, a kind of taste that is completely Indian and suits his taste buds also. We are not using words as Authentic Indian Food because have yet to come across a large group of people or professionals agreeing to a common taste platform. Some traditional recipes for New Years Eve….Kesari BhaatKachori ChaatTandoori Chicken.

Indian food – let us do more

Easy Indian recipes are best followed from well written books. Indian cooking is wonderful and versatile and adapts fast to present day tastes. It can be kababs like Shikampuri Kabab, or something as flavourful as Narangi Pulav or a dessert like Gulab- e-Gulkand. These are made in a traditional manner but still live up to the standards of the modern palate that is looking for easy Indian recipes.

Time for a new year, so time for a change. Best would be to start cooking more at home. This is especially becoming important for the upwardly mobile crowd who prefers eating out. They eat out for various reasons like celebrating an occasion, or as a change for the housewife from her daily routine etc. They order dishes that are exotic not just in taste but also well presented. But then they also would like to replicate these at home some time or the other. This is where good cookery books will come in handy.
Looking at one book, Simply Indian, it caters to the health fads too. There are a number of recipes that can completely satisfy those who count their calories. Like for example Palak ShorbaLemon and Coriander SoupGajar aur Kishmish ka SaladPalak Chole, Missi Roti would rate high on the nutritional front. But ultimately while creating recipes the fundamental is ‘Taste is Paramount’. This book benefits anybody and everybody who loves food and love to entertain! You will find that the recipes in this book are such that would do your dinner table proud even in formal parties. Yet they are simple to make. These recipes can also be incorporated into daily menus thereby solving the housewife’s problem of “what to make for the next meal”. They are such that would satisfy the most fastidious of eaters.
It is well said that while cooking anything, along with the rest of the ingredients, a generous dollop of love is absolutely necessary. For that matter anything presented with love is not only enjoyed and appreciated but also reciprocated in equal measure. I also believe that all food is healthy…that is why the Almighty has created them for us. Everything is moderation is good and everything in excess can be unhealthy, this holds true even for easy Indian food.

Good fulfilling week & year

Spent the weekend with family out of Mumbai to attend the 25th wedding anniversary of my cousin. The whole family gathered for the occasion and it was great fun to be with all of them together. It is good to take a small break from work like this!
Friday saw the Christmas Cake competition in the office. The teams put up two great presentations and we had my good friend and talented chef, Anil Rohira, Corporate Pastry Chef Felchlin, as judge. After giving his valuable tips to the team, he declared a tie! Giving you the pictures here.
Mumbai had the first of its kind ‘Maha Feast’ at the Gateway of India this weekend. A very good beginning, I do hope it becomes an annual event and Mumbai will have a show case of food to demonstrate to rest of India and the world. I would like to see more of street food and live cooking next year round though.
The telecast of my recipe on Master Chef India 2 on Saturday has brought in lots of enquiries for the recipe! Well, they are on on display for you to make and enjoy!
2011 has seen the launch of FOODFOOD, my much awaited food channel. This year now enters Week 52, and it is time to send off my greetings to all my associates and friends. This year we have researched the ancient dietitics and come up with some nice food sayings in Sanskrit. This is a fulfilling experience as something beautiful, something traditional reaches out to others and also indicates to us that we are moving ahead in the right direction in exploring avenues of food and in teaching all aspects of food.
Travel plans for January 2012. Around second week, planning to go to Bahrain for the launch of The Yellow Chilli. At present, the soft launch of The Yellow Chilli in Kathmandu has been done and what a response! There was a huge crowd willing to enter the place and the formal launch is yet to happen!
As the party mood to usher in the New Year will be setting in, I will share some easy foods that can be made for your family and friends.
Till I write again
Sanjeev Kapoor.