CONVENIENCE FOODS USED
INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLOGY,
KOVALAM. THIRUVANANTHAPURAM
3rd / 4th SEMESTER OF 3 YEAR B.Sc. H &HA
FOOD PRODUCTION OPERATION
BHM 201
STUDY MATERIAL
PERPARED BY
K.Rajshekhar
Head of Department
(Food and Beverage Service/ Production)
FOOD PRODUCTION OPERATION-BHM-201
|Sl. No. |SYLLABUS |Page No. |
|01 |QUANTITY FOOD PRODUCTION: | |
| | | |
| |EQUIPMENT: | |
| |EQUIPMENTS REQUIRED FOR MASS/VOLUME FEEDING. |4-11 |
| |HEAT AND COLD GENERATING EQUIPMENT. | |
| |CARE AND MAINTENANCE OF THE KITCHEN EQUIPMENT. | |
| |MODERN EQUIPMENTS EQUIPMENT USED | |
| |MENU PLANNING: | |
| |BASIC PRINCIPLE OF MENU PLANNING | |
| |FACTORS TO BE CONSIDERED WHILE PLANNING FOR MASS CATERING. |12-13 |
| |PLANNING MENU FOR - SCHOOL/HOSPITAL/CANTEEN/OUTDOOR | |
| |NUTRITIONAL FACTORS. | |
| |INDENTING: | |
| |PRINCIPLE OF INDENTING IN VOLUME FEEDING. | |
| |PORTION SIZE IN VOLUME FEEDING. | |
| |MODIFICATION OF RECIPE IN VOLUME FEEDING. | |
| |PRACTICAL DIFFICULTIES IN VOLUME FEEDING. | |
| |PLANNING: |14 |
| |PRINCIPLES OF PLANNING FOR QUANTITY FOOD PRODUCTION - | |
| |SPACE ALLOCATION | |
| |STAFFING | |
| |EQUIPMENT SELECTION. | |
| | | |
| | |15-16 |
|02 |VOLUME FEEDING: | |
| | | |
| |INSTITUTIONAL AND INDUSTRIAL CATERING: |17 |
| |TYPES OF INSTITUTIONAL AND INDUSTRIAL CATERING ALLOCATION | |
| |PROBLEMS ASSOCIATED. | |
| |SCOPE FOR DEVELOPMENT AND GROWTH | |
| |HOSPITAL CATERING: | |
| |HIGHLIGHTS OF HOSPITAL CATERING | |
| |DEIT MENU |18 |
| |NUTRITIONAL REQUIREMENTS. | |
| |OFF PREMISES CATERING: | |
| |SCOPE FOR DEVELOPMENT AND GROWTH. | |
| |MENU PLANNING. | |
| |CONCEPT OF CENTRAL PROCESSING UNITS. |19-20 |
| |PROBLEMS. | |
| | | |
| |MOBILE CATERING. | |
| |CHARACTERISTICS OF RAIL AND FLIGHT A CATERING | |
| |BRANCHES OF MOBILE CATERING. | |
| |QUANTITY PURCAHSE AND STORAGE: | |
| |INTRODUCTION TO PURCHASING. |21 |
| |PURCHASE SYSTEM. | |
| |PURCHASE SPECIFICATION AND TECHNIQUE. | |
| |STORAGE. | |
| | |22-44 |
| |REGIONAL INDIAN CUISINE: |45 |
|03 |INTRODUCTION | |
| |FACTORS THAT AFFECT EATING HABITS | |
| |CUISINE AND ITS HIGHLIGHTS TO BE DISCUSSED UNDER THE FOLLOWING | |
| |GEOGRAPHICAL LOCATION. | |
| |HISTORICAL BACKGROUND. | |
| |SEASONAL AVAILABILITY. | |
| |STAPLE DEITS. | |
| |SPECIALITIES. | |
| |RECIPES. | |
| |EQUIPMENT. | |
| |SPECIALITY CUISINE FOR FESTIVALS AND SPECIAL OCCASION. | |
| |STATES: | |
| |ANDHRA PRADESH 45 | |
| |BENGAL 49 | |
| |GOA 55 | |
| |GUJARAT 58 | |
| |KARNATAKA 62 | |
| |KASHMIR 64 | |
| |KERALA 67 | |
| |UTTAR PRADESH/UTTARANCHAL: 70 | |
| |MAHARASTRA 73 | |
| |MADHYA PRADESH 80 | |
| |PUNJAB 81 | |
| |RAJASTHAN 85 | |
| |TAMIL NADU 87 | |
| |COMMUNITIES | |
| |PARSEE- 58 | |
| |CHETTINAD 53 | |
| |HYDERABADI 60 | |
| |AVADHI- 48 | |
| |MALBARI- 67 | |
| |BOHRI- 58 | |
| |DISCUSSION: | |
| |INDIAN= BREADS, 90 | |
| |KEBABS 94 | |
| |SWEETS. 96 | |
| |SNACKS, | |
EQUIPMENT
INTRODUCTION
The time cooking in the vessels evolved, starts the history of cooking equipments. Right from stones, clay pots to automatic microwave ovens, and the innovation in this field never ends. Using the accurate recipe and cooking with the right equipments will give excellent results with respect to taste, freshness, cooking time, easiness of cooking, portion control etc. It is very essential to use the right equipments so that the end product for the customer is of superior quality. Other than the standard equipment used in a quantity kitchen there are many traditional/ethnic ones used at different parts of the world.
CLASSIFICATION
I. WEIGHT or SIZE
• HEAVY DUTY EQUIPMENT.
• MEDIUM DUTY EQUIPMENT.
• LIGHT DUTY EQUIPMENT
HEAVY DUTY EQUIPMENT
• Made from heavy metal and are heavy.
• Cannot be moved
• Installed at a place.
• Fixed on a platform or free standing with 10 cm or 6inches above the floor for ease of cleaning.
FEATURES
• Perform heavy work
• Operates for long hours.
• Longer operational life.
• Increase productivity.
• Improve cleaning and manufacturing.
HEAVY DUTY EQUIPMENT
1. High Pressure Cooking Ranges with A Star Pipes
2. Brat Pan or Tilting Pan – combination of tawa and handi without stick pan
3. U kettles
4. Steamer
5. Industrial Pressure Cooker – Food is cooked in higher pressure and temperature - cooking is faster.
6. Griddle: Cast iron surface with ribbon burner emits bottom heat.
7. Salamander: Heat from up. E.g. Toasting - cheese, Bread
8. Tandoor:
MEDIUM DUTY EQUIPMENT.
It is referred to equipment which can be moved around for rearrangement and for occasional cleaning. Medium heavy metal are used
FEATURES:
• It can be dismantle for ease of cleaning.
• On wheels for easy mobility.
MEDIUM DUTY EQUIPMENT.
i. Induction pan – use magnetic field to create heat
ii. Deep fat fryer , strainer, spider, ideal frying temp – 170 degree C
a. Wastage less
b. Uniform
c. Hygiene
d. Bulk quantity
iii. Industrial Milk Boiler
iv. Mixers, Blenders , Grinder
v. Mincer
vi. Bone cutter: Meat held to the sharp rotating blade give neat unsplintered desired size across the bone.
vii. Potato peeler
viii. Garbage pulverizers.
ix. Storage and service Equipment: - 140o F service food.
LIGHT DUTY EQUIPMENT.
Light in weight and convenient in construction.
FEATURES:
• Thinner metal or material.
• Can be moved to work area, cleaning area and washing area.
LIGHT DUTY EQUIPMENTS AND TOOLS.
i. Colander
ii. Sieve
iii. Soup strainers
iv. Rolling pin
v. Chopping boards (color coded : Red –beef, yellow –fish)
vi. Conical strainers
vii. Egg beater.
viii. Frying spoon
ix. Flat spoon
x. Thali
xi. Sharping steel
xii. Scooper
II. ORDER OF USE
The classification is based on the order in which the equipment is used in the food production and service cycle.
• RECEIVING AND STORAGE EQUIPMENT.
• FOOD PRODUCTION EQUIPMENT.
• SERVICE EQUIPMENT
• CLEANING EQUIPMENT.
• CLEANING AND WASTE DISPOSAL EQUIPMENT.
RECEIVING AND STORAGE EQUIPMENT. Receiving of food and Non food material.
Equipment like: Weighing machine. Trolleys Trays, Shelves, Storage bins, Lifts etc.
FOOD PRODUCTION EQUIPMENT. All equipments required for food preparation, cooking, holding, and cleaning. e.g. Cooking ranges, ovens, refrigerators, Trolleys, Food processor, Small oven, Cooking Pans.
SERVICE EQUIPMENT. It covers all heating and holding equipments portioning tools, table dishes and disposables, cutlery, crockery and glassware.
CLEANING EQUIPMENT. For cleaning kitchen and service equipment. Sinks, Dishwasher, shelves and trolleys.
CLEANING AND WASTE DISPOSAL EQUIPMENT. Installed away from the main area. Garbage bin or bags. Wet (refrigerated) and dry garbage storage area and incinerator.
III. MODE OF OPERATION
The classification is based on the method of operation.
HAND OPERATED.
SEMI- AUTOMATIC.
AUTOMATIC.
IV. TEMPRATURE
The classification is based on the Heating Or Cooling effect.
HOT.
i. Hot case display units: Meant for savory items and fried food
ii. Bain Marie: Meant for liquid items and gravies.160o F – 180o F double bath.
COLD,
Below 20 degree F
i. Cold food display units – salad / fruits 20o F
ii. Refrigerated table tops / Cold counter.
iii. Cold Room
iv. Traulsen: reach-in fridge/freezer bigger than domestic smaller than commercial walk in.
Blast chiller / Freezer:
F- Food surface
A – Acidity
T – Time Bacterial media of growth
T- Temperature
O – Oxygen
M – Moisture
Blast chiller is use to cut the bacterial growth. It gives cool air and within 1 ½ hours temperature goes down to 40o F.
Butcher wood: Made up of maple wood / Fiber wood / hard rubber wood. Tamarind is commonly used in India. Whatever is the case; the surface should be resilient; should not chip or crack upon continuous usage.
Treatment: Salt for moisture so no bacteria growth takes place and Turmeric acts as antiseptic. 5 ppm chlorinated water may also be used as disinfectant Color coded fiber boards play a major role in hygiene upkeep.
FACTORS AFFECTING PURCHASE
1. MENU.
2. VOLUME OF OPERATION.
3. EASE OF OPERATION
4. COST.
5. SAFETY AND MAINTENANCE.
6. DURABILITY.
7. HYGIENE
8. PRODUCTIVITY
9. SPACE AVAILABLE.
10. FUEL CONSUMPTION
11. ECO-FRIENDLINESS
Chefs and cooks stationed at the ranges function best when
1) Cooking space matches production needs
2) Pots, pans and other cooking equipments are conventionally at hand.
3) Work space and holding space is within easy reach.
Considering above points, quantity food kitchen must have following equipments.
Heavy equipments
1) Refrigerator
2) Heavy duty mixer
3) Walk in cooler
4) Mincer
5) Masala grinder
6) Dough mixer
7) Potato peeler
8) Hot-plate (Tawas)
9) Convection oven
10) Griller
11) Deep fat fryer
12) Tandoor
13) High & low pressure burners
14) Tilting pan
Light equipments:
1) Degchis of different size
2) Karai
3) Spoons
4) Flat spoons
5) Colanders
6) Mixer
7) Chopper
8) Hand-bowl
9) Flat karai
10) Pressure cooker
EQUIPMENTS: OPERATION
1) Mincer (kheema machine)
a) Fix attachments i.e., rotating rod, blade, sieve, and rings, tightly with the machine.
b) Keep tray on
c) Put vegetable dices/boiled potatoes / or meat without fat in the tray.
d) Put on main switch, and then turn mincer’s switch
e) Slice vegetable or meat little at a time, press with wooden rod/Fibre stopper.
2) Masala grinder:
a) Wash grinder and stone
b) Keep stone in grinder, attach belt to it put masala ingredients in grinder with enough to moisture.
c) Put on main switch of grinder.
3) Dough mixer:
a) Wash bowl and dough kneading rod or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handles anti-clock wise.
d) Press green switch, increase speed by turning clockwise.
e) After use reduce speed, press red switch lift-down the bowl by turning handle clockwise remove mixing rod and then remove the finished product.
4) Potato peeler:
a) Wash peeler from inside; tightly close the door.
b) Put potatoes from top. Start main switch as well as water supply.
c) After peeling open door of the peeler. Switch off the main.
5) Convection Oven:
a) All electric models are fitted with an on-off switch, which operates the entire oven. These will be linked to an indicator light in time models that lights up when the oven is switched on.
b) On gas oven, an on/off switch will also be fitted to operate the electrically driven fan, the interior light and ignition system if fitted.
Operation Instruction:
• Switch an oven, set the temperature once it reaches desire temperature.
• Always load the lower compartment first.
• Always load each shelf evenly, spacing pan, trays away from each other and the side of the oven.
• Never add material to a section after food already have started to bake-unbalanced baking will result.
• Open doors as seldom as possible.
6) Griller – Hot plate:
a) Wipe griller – hot plate with damp duster
b) Put on the switch, once it becomes, hot, put pre-prepared item on it and cook.
7) Deep fat fryer:
a) Clean and wipe deep fat fryer
b) Pour oil/fat in containers, put on main switch turn temperature control knob, press operating switch.
c) Once oil reaches desire temperature adds frying food to the frying.
d) When breaded foods are prepared, strain fat frequently.
e) Load fry basket, to one-half and never more than 2/3 of capacity.
f) Never salt foods directly over the fat. Salt in the fat reduces its life.
g) Discard fat as soon as it tends to bubble excessively before food is added gummy film collects on the frying basket or heating element.
h) Raw, wet foods such as potatoes and oysters should be drained or wiped dry before frying to extend the life of the fat.
8) Tilting pan:
Ensure that pan is tightly fitted by moving handle of the pan.
a) Switch on the main, and then switch on operating switch, turn temp. Control on high.
b) Start gas connection
c) Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.
9) High-pressure burners range:
a) Start main connection of gas
b) Slightly turn the operating knob towards left and light the gas with help of match-stick or gas lighter.
c) Do not increase gas pressure before lighting the burners.
10) Tandoor:
a) Put charcoal in tandoor separately light some coal on gas burner. Pour live coal in tandoor.
b) Keep the ash-door half open
LIGHT EQUIPMENTS: Clean and wash all the light equipment thoroughly wipe them and then use.
PRESSURE COOKER: Fill the cooker only ¾ cover it with lid, check rubber and safety valve. Keep weight (whistle) on and keep it on slow flame. Do not keep cooker on high-pressure burner.
MIXER: Put little mixture at a time in mixer. Do not overload the mixer.
EQUIPMENTS: UPKEEP
1.Mincer:
a) Remove all the attachment of the mincer, soda in warm water for 10-15 min. Remove and wash with soap water. Wipe with clean duster. Keep all the attachments in one cupboard.
b) Always keep mincer dry
c) Grease/oil the mincer once in a week.
2.Masala grinder:
a) Detach belt from grinding stone; remove all the masala from stone. Wash thoroughly and wipe dry.
b) Remove all the potato peels from it, scrub thoroughly with scrubber, wash and dry completely.
c) Fix upper deck and check for its function.
3.Convection oven:
a) The oven should be switched off. The oven should be allowed to cool until only warm.
b) Remove all removable shelves or rack for separate cleaning.
c) Using a clean cloth soaked in hot soap solution, wipe the oven. Rinse the cloth as necessary.
d) The shelves and racks should be cleaned in the same way.
4.Griller hot plate:
a) Cast iron grill plates may occasionally need scraping
b) After every season, it is best to wash the plates with a mild detergent solution, rinse and dry.
5.Deep fat fryer:
a) Switch off the fryer and allow to cool
b) Drain all the oil in normal way
c) Remove all debris and particle matter from; the fryer
d) Fill the fryer compartment with soap solution.
e) Brush inside using a bristle brush (never use steel wool).
f) Flush with clean water to which vinegar has been added. Dry with cloth.
6. Tilting pan:
a) The equipment should be cleaned thoroughly after use. Normally washing with hot soapy water and rinsing with clean will be sufficient.
b) Wire scourers or scouring powders are not recommended for models with an all stainless steel finish.
c) If the pan has been used for frying, care should be taken to remove all oil film build up.
d) The tilting mechanism may require occasional accessing with light non-toxic oil. This will ensure easy and trouble from operation.
7. High-pressure burners range:
To keep range top clean – immediately wipe up all the spillings and boilers. If during cooking periods, spilling are left to bake and harden on hot surfaces the cleaning becomes much more difficult.
An inspection should be made after each cooking cycle when the equipment has been turned off and is in the cooling state. Obvious grease and other matter should be cleaned off immediately.
8.Tandoor
a) Allow the tandoor to cool
b) Once in a week coat the tandoor with mixture of ash, earth and water.
c) Season inside of tandoor with mustard and oil.
9. Light equipments
a) All light equipments should be cleaned and washed with hot soapy solution immediately after use.
b) All degchies flat spoons, frying spoons should be wiped dry.
10. Pressure cooker: Wash pressure cooker with hot soapy water; wipe dry keep in cupboard. Check safety valve, rubber ring regularly.
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MENU PLANNING
TYPES OF MENU
• A LA CARTE
• TABLE D’HOTE
• TABLE DU JOUR
• PLAT DU JOUR
• CYCLIC
• BUFFET
FACTORS AFFECTING THE PROCESS
➢ FINANCE AVAILABLE (INITIAL, ROLLING): Fiscal policies play vital role all along the process; whether it be the starting of an outlet or the operational stage. The money invested determines the variety.
➢ COOKING METHODS: All varieties of cooking has to be incorporated in menu to avoid monotony.
➢ MARKET SEGMENT: Nature of clientele
➢ LABOUR (AVAILABILITY, SKILL)
➢ STYLE OF SERVICE
➢ AVAILABLE RAW MATERIALS
➢ PRACTICAL EASE OF PREPARING
➢ INCORPORATION OF LEFTOVERS
➢ NUTRITIONAL VALUE
PLANNING OF PREPARATION
MOST IMPORTANT STEP
|SAVE MONEY |SAVE LABOUR (ALLOCATE AS PER |SAVES TIME (EQUIPMENT/STAFF) |
|(STANDARD RECIPE YEILD) |SKILL) | |
|LABOUR |30-40-50% OF COST |
|OVER HEAD |30% OF COST |
|PREPARATION |50-60% OF TIME |
|COOKING: |20% |
|SERVICE: |15% |
|CLEARANCE: |15% |
➢ FIRST THINGS FIRST
➢ OBJECTIVE FOOD AT RIGHT TIME / TEMPERATURE
PARAMETERS
▪ PRESERVATION OF APPEARANCE
▪ HYGENE MAINTENANCE
• WIDE RANGE OF TASTE AMONG CLIENTS.
MENU ANALYSIS
It stands for application of managerial style by dissection of menu (ie job simplification) to facilitate smooth and easy flow of task.
ANALYSIS PROCEDURE
1. Dish/menu to be analyzed: First chef will scrutinize menu thoroughly. According to that the staff schedules and indents are made.
2. Whether prepared (convenience) or made to order: After analyzing the menu he will make a list of dishes/items to be prepared in the hotel and list of things to purchase from out side which is already packed.
3. Categorized method of preparation: This is done in the formative stages of the kitchen even before selling takes place. Then chef will think about the preparation, recipe, garnish and accompaniment. Then according to this he will make an indent.
4. Determine portion size and numbers: Then chef will take care about the portion size and numbers of meat vegetables which are suppose to serve.
5. Procure the raw material: He will make purchase orders for different ingredients needed for the preparation and the items which is needed for menu which is already packed ones. E.g.: sweets
6. Source from outside: If the chef need any help from outside i.e. if he does not have a ‘halwai’ for making Indian sweet which is there in the menu? So he will call a person from outside for making sweet.
7. Break down of menu steps, pax, time, section, responsibility: In this chef will make decisions about each dish and inform each department about the menu, pax, pick up time and their responsibility.
8. Assign work: In this degree of mis-en-place to be done, skills required etc to be taken into consideration
9. Feed back/follow up: This is last thing about the menu. It will come after serving the food. It is given by guest and the suggestions and complaints will be verified by the chief in this process.
|MENU ANALYSIS FORMAT |
|Date…………………………………. Kitchen South Indian kitchen |
|Sl.no |Function |Pax |Time |Dish |Remark |
|1 |Wipro B/F |40 |6.30am |Idli, sambar |Food to be less oil |
|2 |Infotech lunch |120 |11.30am |Kheema dosa, chettinadu chicken |State of the art |
| | | | | |meeting |
|3 |MRF dealers meet dinner |500 |8.30pm |Rasam, curd rice,mutton pepper fry |Food should be less |
| | | | | |spicy |
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INDENT
Definition: An official order for goods or equipment’s from individual department to stores.
WHY INDENTING?
• Control aspect
• Wastage prevention
• Direct relation with indirect costs (labour /Overheads)
• Controls theft
• Legal aid (tax/audit purpose)
TYPES / CLASSIFICATION OF INDENT
• INDENT
o Vegetables
o Fish Meat Poultry
o Dairy Products
• D.P.R. (Departmental Purchase Requisition)
• I.D.T (Interdepartmental Transfers
FACTORS AFFECTING INDENTING
• Selling price
• Number of portions
• Choice of dishes
• Vegetarianism/dislikes
• Type of Clientele (age, gender, community)
• Par stock/closing stock
• Texture of dish (yield, dry/wet)
• Type of menu/service
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PRODUCTION CONTROL
In quantity food production, planning is the first most important step. Once the menu for the day is known, the plan of the work should be worked out so as to have the necessary work completed in the required time.
It is also important to plan the number of persons required for each job, the type of skills required for each job so that it can be assigned to the right person or persons.
Exact procedure to be followed while cooking in bulk, alteration made to normal recipes to suit mass catering requirements, time and labour saving techniques should be planned out and explained before commencement of work so as to facilitate ease of operations during actual production.
Preparation generally takes up 40-50% of production time, and though it usually is the unskilled job in the production operation, it is never the less very important as there can be no preparation without pre-preparation.
This part of proceedings should be planned in such a way as to get ready items or ingredients which will be required first in production procedure, going on to those items or ingredients which will be required later or last.
Final production of food can be begun once pre-preparation is well progressed.
The finishing of foods should be well timed so that each dish is ready as and when required and also so that the prepared dish is not kept ready too much ahead of time because holding the food till service time may spoil the dish.
Care must be taken in the production of vegetables and cereals like rice, to; preserve appearance. Batch cooking may be necessary in such cases to get best results.
Quantity of food required must be calculated on the basis of allowance per person, depending on the number of items on the menu, and the variety offered.
Introduction:
Food and beverage production control may be regarded as consisting of four basis stages of pre control which together should reduce wastage and therefore reduce higher cost necessary from over production, loss of business opportunity from a shortage of items being available, and loss of revenue from giving excess portion sizes.
The four basic stages are:
1. Production planning.
2. Standard yields.
3. Standard recipes.
4. Standard portion sizes.
When the four basic stages are practiced in a food and beverage operation they should aid management in controlling costs, setting standards and achieving customer satisfaction. The production of beverages needs to be tightly controlled as the contribution to profits from beverages is usually higher than that from food.
Production planning:
Production planning, or volume forecasting as it is also known, is the forecasting if the volume of sales for an establishment, for a specified time period, for example a day, a week or a month.
The aims and objectives of production planning are as follows:
1. To facilitate food cost control for the establishment.
2. To facilitate the purchasing of foodstuffs, particularly perishable items, and ensure appropriate stock levels are maintained.
3. To reduce the problem of food that is left over and how it is to be re-used , or customer dissatisfaction when insufficient foods are available.
4. to gear production to demand by forecasting the number of meals to be served for given meal period, for example the number of dinners to be sold in a particular catering outlet for a period of seven days; and on a more detailed level, to predict the number of menu items that will be taken by a specific number of customers.
5. To enable a comparison to be made between actual and potential volume of sales, and for corrective action to be taken if necessary.
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INDUSTRIAL CATERING
Industrial catering is also known as “industrial feeding” and “employee feeding”. It may be described as the provision of catering facilities at a place of work for use by the organization employees.
Objective: it is an additional service to its employees and which can be used for social functions.The various reasons why a company may provide a catering service for its employees. Food should be provided with an intention of no profit or no loss.
Advantages:
1. Avoid traveling long distances for having food.
2. Time saving.
3. Free of cost.
Helps the promotion of primary activity.
Disadvantage:
1. Menus available are more limited in terms of choice.
2. Budget conscious.
3. Do not provide trendy foods.
4. Captive markets.
SCHOOL CATERING
Introduction:
It comes under welfare catering. It may be defined as that sector of catering industry primarily concerned with the preparation and service of food and non- alcoholic beverages, the cost of which is not normally or totally passed on to the customer. This sector includes college as well.
Objective:
Its main objective is to support the primary activity i.e.; studies.
For example, government schools provide free lunch facilities.
Advantages:
1. Balance of nutrition is maintained.
2. Cost is minimized.
3. Standard of personal and kitchen hygiene is high.
Disadvantages:
1. Generally it is a fixed menu.
2. Captive customers, i.e.; no choice.
3. Large area required for production.
4. No trained staff for service, thus poor service.
5. Wastage of food in large quantities.
HOSPITAL CATERING
Introduction:
The modern hospital catering started after 1948. The latest trends or modernization was introduced in 1963. This also comes under welfare catering. It is mostly concerned with patients staying in the hospital. Thus, the menu is planned by dieticians or doctors.
Objective:
The main objective is to provide food to patients, staff and visitors.
Food is given free of cost to patients and staff and at a lower cost to visitors.
Advantage:
1. It is controlled by the department of health and social security.
2. Modifying therapeutic and medically prescribed food.
3. Cost is maintained.
4. Choices of size of portion.
5. Gannvmedt service is provided.
6. Trolley service in patient’s room.
Disadvantages:
1. Captive customer.
2. Flexibility is needed in terms of production and service.
3. Expensive to install gannvmedt service.
4. Approach is customer oriented.
5. More staffing is required for giving personalized service.
FLIGHT CATERING
Introduction:
This is concerned with the provision of meals during flight makes the traveling much more comfortable. It is just the support to the journey.
In this, the production place and service place are different.
Advantages:
1. Highly standardized.
2. No wastage.
3. Disposable cutlery, napkin etc are used which reduces the facilities necessary for washing up.
4. Pre plated service.
Disadvantage:
1. Limited space for service.
2. Pre cooked or frozen food is loaded into the aircraft galleys.
3. Portion is controlled i.e.; cannot ask more for second time.
4. Limited space for storage of food.
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OFF PREMISES CATERING
Off premises catering refers to foods served at a location away from the food production facility of the caterer. There may be a special facility for the production of food for such functions. In many cases there may be no facility at all for the production of food at the location. Some caterers will prepare the food at their facility and transport the same to the function. Others may cook food on the site and serve using uniformed staff, proper equipment including music, entertainment and floral designs. Off premises catering can target all segments from low budget to upscale parties using the most elegant silverware and glassware. It is important to remember that in OPC there is only one chance to get it right. Therefore meticulous planning is required to ensure success.
OFF PREMISES CATERING VS ON PREMISES.
Many clients consider off premises catering being cheaper than in a hotel. But considering the cost of hiring good equipment, transportation and other overheads it may be as expensive. However the guest has the advantage of a private location, or on a historic site. Sometimes there may not be a choice. From the caterers point menus must be planned to be prepared on site. There is scope for plenty of variety, and greater learning experience.
ADVANTAGES
▪ Limited investment to start up a business.
▪ Limited inventories because of advance information.
▪ Controllable costs.
▪ Additional revenues,
▪ Contract deals.
▪ Cash payments.
▪ Free word of mouth publicity.
DISADVANTAGES
▪ Excessive stress for the managers, clubbing of parties in season, difficulty of getting staff.
▪ OPC also requires hands on attention to details and therefore is stressful.
GENERAL RULES FOR MANAGING OPC.
▪ Do not assume anything, when in doubt check it out.
▪ Always think safety first.
▪ Give the client all you promised and more.
▪ Say no to unreasonable demands.
▪ Every problem has a solution. Be calm.
▪ Be organised with maps, diagrams, and schedules checklists.
▪ Finish as much as you can ahead of time.
▪ Take calculated risks.
▪ Pay attention to details.
▪ Learn from mistakes.
▪ Have a rain plan.
PLANNING THE MENU.
Use menu planning effectively to get the best out of the OPC for the customer and the company. Remember the menu determines the following.
▪ Foods to be purchased.
▪ Staffing requirements.
▪ Equipment requirements.
▪ Off premises facility layout.
▪ Decor for buffets and food stations.
▪ Food production requirements.
▪ Keep in mind food trends.
COMPUTING QUANTITIES.
After the menu is ready the quantities and the portion sizes need to be determined. Some of it is guess work but after a little experience we can judge fairly accurately the requirements especially if records of previous parties is kept.
Too much food is always better than too little. Food should never run out. Extra food is necessary for the following reasons:
Mistakes like spillage, overcooking etc.
A few extra guests.
Guests are unusually hungry.
A comfort level of having enough food.
Don’t guess who is coming, know who is coming.
Experience shows that generally 5-20% extra for each menu item is to be provided. Smaller the group larger the percentage.
|No. of guaranteed guests. | % overage |order for food |
|20 |20 |24 |
|50 |15 |58 |
|100 |10 |110 |
|200 |7.5 |215 |
|400 |5 |420 |
LEFTOVERS;
Food should never run out. Buffets generate more leftovers because they need to be kept full at all times. Leftover food is because of low turnout. How to use leftovers depends on the policy of the establishment.
LAYOUTS AND STATIONS.
It depends on the type of the catering
PRICING METHODS:
▪ Budjet pricing.
▪ Cost+ pricing.
▪ Package pricing.
*******************
MOBILE CATERING
[pic]
ROAD CATERING:
Offering food facilities to the passengers traveling by road ie; bus private car etc. services like self service, water service, restaurants, vending machines and take away counters etc are available.
RAIL CATERING:
Meals may be served from the restaurant car or pantry car. Limited movement and the movement caused by the train cause difficulty in the preparation and service of food. Food given is charged separately.
SEA CATERING:
This kind of catering mostly use partly cook, ready to use, processed, foods which have higher shelf life are preferred. Here, the clientele is highly captive. Higher storage space is required.
MOBILE CATERING:
This originated in the 1950s. Today, the units Range from simple food trucks carrying snacks and beverages to more elaborate mobile food carriers, which have provision for heating and refrigeration. These are normally used in locations where permanent establishment are lacking, for example-theme parks, circuses galleries, stadiums etc. food is not usually prepared in the van and selling may vary depending on location and customers being catered to as also the volume of the business.
*******************
QUANTITY PURCHASE AND STORAGE
Definition: Cycle
| |Standards/ | |
| |Yardsticks/ | |
| |Objectives | |
|Corrective | | |
|Action | | |
|Noting | |Providing |
|Down Deviation | |Means |
| |Evaluate | |
| |Actual | |
| |Performance | |
Yardsticks: 1.Profit/Sales
2.Goodwill
petition
4.Growth of Organization
5.Work culture/Climate
Important Tool: Information
(Adequate, Prompt, Understand)
A good control system
• Reports Deviations promptly./
• Is forward looking. Foresele bottleneck
• Objective (EG: %F.C)
• Flexible (Eg: Buffet =A La Carte
• Economical
• Comprehensible
| |FINANCIAL POLICY | |MARKETING POLICY | |
| | | | | |
| | |CATERING | | |
| | |POLICY | | |
| | | | |F |
|P | | | |E |
|L |OPERATIONAL | | |E |
|A | |PURCHASING RECEIVING | |D |
|N | |STORING/ISSUING | |B |
|N | |PREPARING | |A |
|I | |SELLING | |C |
|N | | | |K |
|G | | | |/ |
| | | | |M |
| | | | |I |
| | | | |S |
| |POST EVENT |CONTROL | | |
FOOD AND BEVERAGE CONTROL CYCLE
Responsibilities
- To entail a well defined market.
- To smoothen operational phase.
- To ensure efficient control.
- To motivate/Train staff.
- To maintain co-operation (Other dept.)
Food and Beverage Management
The art and science of reaching a given end with the utmost economy of means.
Objectives:
1.Analysis of income and expenditure of food and beverage.
2. Pricing of food.
3.Prevention of wastage and pilferage.
4.Data for management systems.
Obstacles/Constraints:
1. Major: Non controllable/External
a.Political
b.Economic
c.Social
d.Technical
2.Minor:Controllable/Internal
a. Perishable nature
b.Unpredictability of volume.
c.High degree of departmentalizing
d.Daily variation of market price.
e.Short cycle operation.
f.Multiplicity of low volume transactions.
g. Labour (Shoulder/Lean/Absenteeism)
DEFINITION OF PURCHASE
A function concerned with the search selection, procurement, receipt and final use of commodity in accordance with the catering policy of the organization.
|PROCEEDURE | | |
| | | |
| |Requisition/Indent |H.O.D Authorized. |
| | | |
| |Selection of source |List of vendors |
| | | |
| |Contact |Quotations/Tenders |
| | | |
| |Order |Best Bidder |
| | | |
| |Receipt |Credit memos |
| | | |
| |Issue |Respective Dept. |
Principles of Purchasing:
1.Establish responsibility for purchase.
2.Establish standard/Quality.
3.Establish Quantity.
4.Establish Price (Most optimal).
4 'w's
Answer to all questions related to purchase by these principles.
a.What?..........................>Quality
b.Who?..........................>Responsibility
c.When?........................>Quantity
d.Where?.......................>Source/Price factor
THE IMPORTANCE OF THE PURCHASING FUNCTION
| | | |
| |POLICY |Determines what market segment is aimed at. Determines price to|
| | |be paid for purchases and prices that items are to be sold at. |
| | |Determines the quality to be purchased. |
| |MENU |Determines the choice of items available to customers. |
| |VOLUME FORECASTING |Determines the quantity to be purchased. |
| | | |
| |REQUISITION |Indicates the particular requirements of each outlets |
| | |Selects suppliers, contracts, quantities to be purchased, |
|F |PURCHASE |specifications for individual items. Ensures continuity of |
|E | |supply |
|E | | |
|D |RECEIVING | |
|B | | |
|A | | |
|C |STORES | |
|K | | |
| | | |
| | |Inspects for quantity and quality |
| | | |
| | |Correct storage for each item. Maintenance of stock records, |
| | |security of items. Correct stock levels, Correct issuing |
| | | |
| |PRODUTION |Preparation of items purchased |
| | | |
| |SELLING |Provision of satisfactory products at the correct. Selling |
| | |Price/cost. |
| | | |
| |CONTROL |The measurement of performance of all outlets involved. |
| | |Feedback of information to management |
Responsibility of purchase Department
- Sound knowledge of materials (w.r.t up-to-date products also)
- Honesty and Integrity
- Communication skills
- Prudent Judgments/Decisions
- Systematic
- Cost-effective
Approving a new supplier:
- Price ...................>Quotations
- Quality..................>S.P.S
- Delivery.................>Punctuality
STANDARD PURCHASE (S.P.S) SPECIFICATIONS
S.P.S is a concise description of the quality, size and weight or count factors desired for a commodity.
Details
1. Name and Definition
2. Grade/Quality
3. Unit of Measurement (u.o.m: Kg, No,Lt, Kg)
4. Unit against price quote
5. Procurement time lag/lead
6. Special note.
Uses/Merits
1. Buying standard ............. consistency
2. Systemize ordering procedure
3. Checking process easy.
4. An "AIDE-MEMORIZE"
|P&O CATERERS LIMITED |
|249 Queers Road, London SE1 4PX |
|Tel: 01-546 5555 |
| |
|STANDARD PURCHASE SPECIFICATION NO.26 |
|Commodity : Fresh tomatoes |
|Size : 50 gms/2 or each |
|Quality : Firm, well formed, good red colour |
|Origin : English preferred |
|Weight : 6 kg/12 lb net per box |
|Count : 90-100 per box |
|Quote : Per box |
|Delivery : Day following order |
|Date : 31 March 198_ |
Standard purchase specification for fresh-tomatoes
|CANNED PEACHES |
|Yellow cling halves |
|US Grade A (Fancy) |
|Heavy Syrup |
|2 kilo/66 oz per A10can |
|30-35 count pr A10 can |
|Price quotation per case of 6 |
|Certification of grade required |
|Delivery within 4 days per order |
|Specification distributed to: |
|1. |
|2. |
Standard purchase specification for canned peaches
|P&O CATERERS LIMITED |
|249 Queens Road, London SE1 4PX |
|Tel: 01-546 5555 |
|STANDARD PURCHASE SPECIFICATION NO.47 |
|Commodity |Fresh apples (Golden Delicious) |
|Size |-------- |
|Quality |As per EEC standards |
|Origin |for fresh apples |
|Weight |Class 1 |
|Count |-------- |
|Quote |Per box |
|Delivery |Day following order |
|Date |31 March 198_ |
Standard purchase specification for fresh apples
|HOTEL XYZ |
|Purchase Specification |
|Sl.No.144 |
|1. Name of the Commodity | Fresh Tomatoes |
|2. Size |50-60 gms/Tomato Red |
|3. Quality |Firm, Fleshy, Round |
|4. Origin |XYZ |
|5. Quote |On Baskets |
|6. Count |20 Tomatoes/Kg |
|7. Delivery on |10th June, 1998 |
|8. Date of ordering |8th June 1998 |
| |Sd |
| |Purchase Manager |
Methods of Purchasing
1. Specific food contract-purchase
2. Quantity contract purchase
3. Daily market purchase
4. Weekly/Monthly purchase
5. Cash and Carry purchase
6. Paid reserve purchase
7. Total supply
8. Cost plus
(Centralized Purchasing)
- Concept
- Merits/Demerits
Risk Purchase
Done if supplier fails to deliver due to some reason. Amount debited to supplier.
(Open quotations X sealed bids)
PURCHASE REQUISITION
Suggested ........................................... Date Submitted .............................................
Vendor(s) .......................................... Date Required .............................................
and ........................................... Dept of Org .............................................
Ordering .......................................... Requested by ..............................................
............................................. Dept. Head ...............................................
|Quantity |Distr |ibution |Please order item(s) listed below |Est |Est- |total |
| | | | |Unit price | | |
| |Dept |A/C | | | | |
| | | | | | | |
| | | | | | | |
| | | | | | | |
| | | | | | | |
| | | | | | | |
| | | | | | | |
Sd
Purchase Manager
|PURCHASE ORDER |
|No: ..................................... Date: |
| |
|To |
|............................... |
|............................... |
|............................... |
| |
|Ref: Quotation No............................. Dated ................................ |
|Sl.no |Description |Quantity required |Unit |Rate |Amount |
| | | | | | |
| | | | | | |
| | | | | | |
|Total Value | |
| |
|Payment terms: |
|Delivery terms: |
|Terms related to sales tax: |
|Other information: |
|Purchase Officer |
|Copy to all concerned departments |
PURCHASE RECORD
| | | | | | | | |
| | | | | | | | |
| | | |(Supplier) | | | | |
| | | | | | | | |
|Date |Item Description|Unit |Price |No. Of units |Total cost |Invoice No. |Comments |
|Ordered | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
| | | | | | | | |
MAIN DUTIES OF THE PURCHASING MANAGER
1. Responsibility for the management of the purchasing office, the receiving storage and cellar areas.
2. Purchasing of all commodities.
3. Ensuring continuity of supply of all items to user departments.
4. Finding cheaper and more efficient sources of supply.
5. Keeping up to date with all the markets being dealt with evaluating new products.
6. Research into products, markets price trends etc.
7. Co-ordinating with production departments to standardize commodities and reduce stock levels.
8. Liaising with production, control accounts and marketing departments.
9. Reporting to senior management.
Forms used
I. Purchase requisitions
A request forwarded to the purchase agent that indicates the supplies of a particular item are not sufficient to handle the expected demand.
Depending upon the size of the establishment, it may be initiated by the bar manager, bar tender, store room clerk etc. A copy of the requisition should go to the purchase agent, the bar manager and the stores clerk.
* Liquor's name * Brand name
* Qty desired * Size of the bottle
* Date desired. * Proof desired*
* Any other specifications/Remarks
II. Purchase Orders
Amounts of liquor to be ordered are determined from issues, purchase requisitions and minimum inventories or re-order points. Prices may be obtained from quotations or from official monthly publications, company price lists etc. Should a special price be in force, a notation should be made on the PO in a discount allowance column.
* Terms * Delivery date
* Requisition No. * Shipper
* Freight charges * Special instructions
Distribution:
1.Purveyor ( 2 copies)
2. Receiver
3. A/C
4. Bar Manager
III. Invoices
Invoices are furnished and made up by the purveyor. Normally at least 3 copies of the invoices must be signed by the receiving clerk. One copy is forwarded directly to the A/C office, the other two returned to the purveyors. The purveyor may in turn forward one of the returned copies directly to the A/C dept, with a statement for the period. It is the duty of the A/C dept. To compare the prices on the quotation sheets with those of the P.O and the invoices.
Purchasing of Beverages:
Points to be kept in mind while purchasing beverages are
1. There are fewer and often restricted sources of supply.
2. The high value of beverages purchases.
3. Quality factors are difficult to evaluate and require special training.
4. There are fewer standard purchasing g units than for food.
5. There is an established standard of product.
6. The prices of alcoholic beverages do not fluctuate to the content as food prices do.
Sources of supply of beverages
1. Wine shippers
2. Wholesalers
3. Beverage Manufacturers
4. Cash and Carry
5. Auctions
RECEIVING
#Space and Equipment: Sufficient space. Located near delivery area. Accurate scale. Transport equip-move products to storage area- calculator, receiving documents E.T.C.
#Receiving Process : There are six steps to follow when receiving products.
Step One: Inspect incoming products against a purchase order
Step two: Inspect incoming products angst the purchase specifications to confirm qtly
Step three: Inspect incoming products angst the delivery invoice.
Step four: Accept the product.
Step five: Move products to storage for quality and security reasons.
Step Six: Complete the daily receiving report.
# Other receiving tasks: MARKING & TAGGING
RECEIVING
Aims
- Quantity..............P.O
- Quality ..............S.P.S.
- Accounting purpose
................ Delivery Note P.O
................ Credit memo
............... D.P.R/G.R.B
Receiving Personnel
- Dip. Materials Mgt.
- Computer
- Honest
Facilities
- Receiving Bay (........... Layout location /Cold #)
- Platform scale
- Hanging scale
- Notice Board (........... Time table /S.P.S)
- Organized clerical desk.
Check Points X Frauds
1. Pilferage ....................... Security
2. Facilities substandard....................... Equipment
3. Haywired Operation. ...................... Storage
4. Quantity fraud ....................... Number/Measure
5. Quality Fraud ....................... Credit Memo
Assg.(w.r.t vegetables, meats, dry, beverages. Canned product, frozen product, cry-o-vacuum product)
Invoice: Detailed information about delivery. Presented in duplicate:
- Original routed to A/C for payment of bill.
- Duplicate acknowledged by receiving staff for goods received and forwarded to A/C.
| |Sysco Suppliers Pvt. | |
| |Stamfort, Connecticut | |
| |Invoice | |
|To:...................... | |S.No: .........................| |
|....................... | |Date : ........................| |
|..................... | | | |
|Your Order |Quantity |Cost/Unit |$ Value |
| | | | |
| | |Add Sales |Tax .......................... |
| | |Less Trade |Discount.................. |
| | |Less |Credit ...................... |
| | | | |
| | |Total |Due ........................... |
Blind Receiving
- Delivery without invoice.
- Regular invoices reach A/C.
- Receiving staff cannot arbitrarily sign without actually inspecting merchandise; by physical verification through actual counting and checking.
- Accurate for control purpose.
- Time consuming.
Credit Memorandum
-Raised when delivered merchandise does not conform to invoice with respect to:
a. Quality
b. Quantity
c. Time
d. Price
- C.C: ---.> supplier
---> F/B Controller /A/C
---> Receiving Dept.
|Do-Nut |
|Brewster, |
|Request |
|Cave |
|N.Y |
|FOR CREDIT MEMO |
| | | | | | | |
|To: Sysco | | | |No: |..................| |
|......... | | | | | | |
| | | | |Date: |................. | |
| | | | | | | |
|Sl.No |Qty |UOM |Item |Cost/Unit |Total |Remarks |
|1 |03 |pkt |cheese |4.00 |12.00 |open |
|2 |01 |tn |peach |3.00 |3.00 |dent |
| | | | | | | |
|The New |
|Downing |
| |
|REQUEST FOR |
|Retreat |
|Street -112 |
|CREDIT MEMO |
| | | | | | |
| |To: | | | | |
| |Jacob Meats | | | | |
| |................... | | | | |
| |Kindly give |credidt for: | | | |
| |Invoice: |I-2220 |Date: 27-02-2001 | | |
|Qty |Product |U.O.M |Price |Total |Remarks |
|05 |Chicken |Each |$1.00 |5.00 |Foul smell |
|07 |Steak |Lb |$4.00 |14.00 |Excess Marble |
| | | |Grand total : | |$ 19.00 |
| | | | | | |
| | | | | | |
| | | |(Authority) | | |
• Supplier gets debited; firm credited
• Supplier signs and reckons
• Memo returned with delivery invoice; with actual amount on invoice face page (corrected bill)
• Short/refused products are subsequently delivered against a new invoice.
Delivery Note:- (Blind receiving) for merchandise received without invoice. Raised in duplicate.
Cash Memo: - (Bill from supplier)
Copy of invoice used to substantiate a request for cash re-imbursement. Raised in duplicate.
: Original post + attach tp M.R.R
: Duplicate stamp ---> forward to A/C
MEAT TAG:-
A reminder maintained for high perishable and specially processed meats.
Aims: - Control
- Stock rotation
- Avoids work duplication
(No re-weighing at time of issue)
- Aids yield testing/sales forecast.
Process: Weighing an dtagging (2 copies)
• Perforated part --->F/B Controller
• Main tag attached to meat.
• Main tag snet to control upon issue.
• Controller maintains meat tag file or reconciliation form:
• Analyse stock value.
• Analyse turnover/popularity
• Aids budgetting & cost control
An example of Meat Tag
*** Perishables card
|Meat Tag |No.22928 |
|Item |Beef |
|Cut |Rib |
|Total Weight |22lb |
|Total value |h39.60 |
|Cost/lb |h1.80 |
|Supplier |Messrx42 |
|Date Received |5/2/1999 |
|Date issued |12/2/1999 |
|Food control Copy | |
|Meat Tag |No 22928 |
|Item |Beef |
|Cut |Rib |
|Total Weight |22lb |
|Total value |h39.60 |
|Cost/lb |h1.80 |
|Supplier |Messrx42 |
|Date Received |5/2/1999 |
|Date issued |12/2/1999 |
|Food store copy | |
|Send to food control on day of issue to kitchen | |
| | |
GOODS RECEIVED BOOK
Taco Bell Date:
| |
STORING
Objectives
• To ensure adequate availability of raw materials at all times.
• Avoid under-purchase (Avail discount)
• Avoid over-purchase
• (Pilferage, spoilage, stock tie-up, storage costs)
• Aid audit trail.
• Stock rotation.......FIFO
Essentials of good storage
• Proper ventilation
• Racks & facilities : containers/crate
• Hygiene & Sanitation
• Easy flow .... arrangement
• Pest control........Daily/Fumigation
• Security.....Key control
Types of Stores
• Charcoal room
• Maintenance stores
• Chemical stores
• Gas bunk
• Dry/Provision stores
• Cold storage:
• (Veg/Meat/Ice cream/Dairy)
• Beverage stores
Key control
• Key handling by authorized person only.
• Personal key rings not to be allowed.
• Key movement registered on key control book.
Key obtained and submitted by signing for them. Upon closing of stores, key placed with F/O cashier in sealed marked envelope.
Expensive Groceries
High price items kept in a special cabinet with separate lock and key.
Eg: Caviar, Saffron, Truffles.
Pest Control:
• Daily spraying essential
• In-secutor
• Monthly evacuation and Fumigation
• Ultra-sonic rat repellant.
| |
| |
| |
| |
|A-A plain room with no Racks |
|for storage. Store keeper's table |
| |
| |
| |
|B- Storage room with racks |
|which allows only one passage. Store keeper's table |
| |
| |
| |
| |
|C- Storage room with racks that |
|Allows passage all around it. Store keeper's table |
| |
| |
| |
| |
Planning Stores Layout
• 1/3 production area. Flow of operation should be ideal. Spot should be least expensive!! (Store 1/3->Refrigerated store)
• Adequate spacing between racks and shelves.
• Rounded corners for walls.
• Arrangement of commodities
1. By frequency of usage.
(Fast/Slow moving)
2. By alphabetical order
3. By Grouping.
(Lentils/Proprietary sauces)
• Liquid commodities on lower rack for safety.
• Heavy commodities on lower shelves.
• Proper labeling.
COLD STORAGE
|ITEMS |STORAGE TRMPERATURE |
|Fruits/Veg./Potato/Onion (Except Banana) |42ºF |6ºC |
|Dairy Products |40ºF |4ºC |
|Fish/ Seafood |32ºF |0ºC |
|Meat |32-35ºF |0- 2ºC |
|Frozen foods |-4ºFF |-2ºC |
|Game | |4ºC |
|Soft drinks/ melons | |1 – 2ºC |
|Ice-cream present use | |-12ºC |
|Ice cream long term storage | |-18ºC |
• Temperature long/thermometer
• Prohibited entry timing
• Well organized.
• Cold room inspection
• Chef's daily routine
• Purchase of cold foods/meats delivery in refrigerated vn
• Cold room defrosting:
Periodic/once a week
Daily basis cleaning.
• Temperature log to be maintained use of thermometers very important.
• Entries to cold # at times prefixed and restricted.
• What should a chef observe?
□ No cooling of hot food in cold room.
□ Clean wall/shelves/hooks
□ Updated temp: log.
□ Fungal formations
□ Stock tie-up/'forced issue'
□ Freezer burn
□ Thaw dip
□ Practice of FIFO/meat tags
□ 'Sweating': veg/hot foods
|BIN CARD | |
|HOTEL RITZ | |
|Commodity: |Max. Stock: |
|Unit: |Min stock: |
|Date |Ref: |Receipt |Issue |Balance |
| | | | | |
| | | | | |
| | | | | |
• Maintained for each commodity stored.
• Attached to Bin/Crate
• Gives physical stock of an item
• Dual bin duplication of Bin card system for a commodity with high cost/usage.
(Also called 'stock record card')
CARDEX
• Same like bin card entries.
• Alphabetical rack.
• Replaces register.
• Additional information like past supplier and rates.
• Cardex used in Combo with bin card.
WASTATE/SPOOILAGE/ULLAGE/REGISTER
• Usage department and value entry
• Reasons: Improper rotation, accident, mechanical
• Certain % allotted in budget.
ABC Analysis
• Pareto's universal theory: Significant few with high control and insignificant many with least control!!!
| |Group A |Group B |Group C |
|COST |High |Medium |Low |
|CONTROL |High |Medium |Low |
|INVENTORY |Low |Medium |High |
• Grouping based on Mgt: Policies.
• 20% of Group A inventory Accounts for 80% cost total.
Stock levels
Surplus-> Tie-up, spoilage; space waste.
Deficit-> Running out.
Determinances:
1. Max/Min usage-> sales forecast and past history.
2. Re-ordering time
3. Economic ordering quantity.
4. Delivery trend/Market trend
5. Storage space.
6. Shelf life.
7. Finance available.
Stock turnover:
Stands for frequency of stock rotation (or) No. Of times stock is rotated.
Stock turnover time=Max. Stock-> Nil
Ideal Perishables.........> 30 (daily)
Non perishables..> 04 (weekly)
Rate of turnover = Cost of consumption
Avg. Stock at cost
(Cost of consumption = o.s+Purch - C.S
Avg: stock at cost = o.s.+ c.s)
STOCK TERMINOLOGY
Buffer stock: Safety stock or minimal quantity.
Working stock: Stock that gets consumed on a day-day basis; rises and falls upon receipt/issue.
Re-order level: Stock level calling a further order. Level decided ind advance; has to be least to cover future demand.
ROL->QTY.REQUIRED X LEAD TIME + BUFFER STOCK
Safety time: Red Zone!!! If consumption continues after reaching buffer.....?
Procurement time: Time required for delivery from time of ordering. Could be:
Administrative time lag or supplir's lag
pt (qty)->rol-buffer
pt (time-> receipt day - order day
N.O.Q-> Max. Stock - Buffer stock.
STOCK TAKING
• Monthly (forotnightly/weekly)
• Done in presence of auditors by stores personnel.
• Inventory broken down to categories
eg: cans, cereals, pulses, beverage.
• Physical inventory cross-checked and tallied with book records or computers.
Physical inventoryKardex/Bin/Meat Tag
(Therefore cardex has to be accurately updated with help of ndents and bin card updated at time of issue.)
• Stock taking has to be scheduled
(Avoid overtime payroll!) and commodities/stores need to be organized.
• Certain discrepancy (1% approx) is anticipated between books and actual stock.
|Mandorin restaurant |
| |
|Physical Inventory as on .......................................................... |
|Kitchen stores. Page |
|S.No |
|Item: Shrimps Ciost: 200kg |
|Supplier: Oceana Parstock: 50 kg |
|U.O.M : 5 kg pkt R.O.L :20 kg |
|Date |Order No |In |Out |Balance |
|1/12 |3-1115 |40kg |10kg |50kg |
| | | | |(20+40-10) |
|2/12 |.............. |.................. |10kg |40kg |
| | | | |(50+0-10) |
|3/12 |................ |............. |20kg |20kg |
| | | | |(40+0-20) |
|4/12 |3-1116 |40kg |10kg |50kg |
Effective method of keeping records constantly up-to-date through out the month, for the stock and rupee value of all items ono-hand.
ISSUING
• Scheduling for different units
• Requisition...........>3 copies
original : Issued or N.A
2nd copy : User dept.
(Checked against issue)
3rd copy : Book copy
• Original copy : F&B controller------->'CARDEX" updated
(+DPR)
• Returns to store room: (Eg: Spoilage/worm infestation)
Entered on separate req; form with date stating reason. And supplier debited, if his fault!
• Requisition or x purchase (or DPR) indent/ requisition
Normal course Special Detour
(Issue by stores against (Issued to user dept. By supplier
indent. Eg: Provisions) Eg: Machinery, Turkey for X'mas)
| |
|REQUISITION FORM |
|HOTEL XYZ |
|Department: Date: |
|Sl: 1110 |
|Stock/Bin No. |Item |U.O.M |Qty Request |Qty |Unit cost |Total cost |
| | | | |Issued | | |
| |A | | | | | |
| |B | | | | | |
| |C | | | | | |
| |D | | | | | |
| |! | | | | | |
| |
|Requested by: Issued: |
|Approved by: Received: |
|Inter dept: Transfer |
|Hotel XYZ |
|From: BAR To: Pantry |
|Date: 27/02/02 Sl: 115 |
|No. |Item |U.O.M |Qty |Rate |
|1 |Peanuts |Kg |01 |15 |
|2 |Wafers |Pkt |10 |10 |
|Requested by: Issued: |
|Approved By: Received: |
PRICING OF ISSUES
1. Simple average price: For goods without much price variation.
2. Weighted average price: For goods with high Rs/- variance
3. Standard price:
• Ideal method; food cost 99% right.
• Fluctuations would not affect.
• Comparison of prices done (monthly and yearly), # considered.
4. Inflated price:
• Complicated (with loading/coolie charge, freight charge, etc)
• 15% inflation; complicated style.
5. LIFO: For items with constant increase of price, to avoid tax problems.
6. FIFO: Most common; ensures stock rotation.
**********************
ANDHRA PRADESH
HISTORY AND GEOGRAPHY
Andhra Pradesh is the fifth largest state in India both in area & population. Geographically the state comprises 3 distinct regions –
➢ Andhra :coastal region
➢ Rayalaseema : the interior region
➢ Telungana region.
Plagued by the extreme climates, severe draughts or devastating floods,
Andhrites have adapted their life styles to survive the adversities.
The surrounding sister states, Karnataka and Tamilnadu, influence
the cuisine quiet a lot. Cultural variations came in also as a result of the Mughlai rule.
SALIENT FEATURES
• Staple Diet with equal importance to rice and wheat: The staple diet of Andhrites is Rotis with vegetable curry, rice with pulse and curd, pickle.
• A traditional Andhra meal is well choreographed: A traditional Andhra meal is enjoyed on banana leaves. People sits on floor mats or wooden seats called Pidha to have their food. Rice of course is the main dish, with a spot of ghee on it. Unlike northern part of India where rice is only eaten along with gravy dishes, here even a dry preparation is a perfect combination with rice.
People in Andhra relish different flavours from tangy dishes to sour pulses and flaming hot chutney & pickle, the subtle taste of mustard.
Meals comprise of 4 to 5 courses.
A meal begins with a chutney powder which is followed by pickle,cereal,curry and “pulusu” .Almost as crafted by a dietician, last course,yoghurt, is an ideal coolant after all the heat!
• Andhra cuisine is famous for its ‘hot nature’: Andhrite is believed to get his hot temper from his food. It is the state where largest Red chillies are grown and consumed. Guntur is the largest Red chilly growing area in Andhra.
The heavy use of chillies is accounted by a severe famine in the area centuries ago; what grew most easily then was the chilly plant and as a need of the hour innovative chilly recipes were formulated (and where else in the world do you find a red chilly pickle, a green chilly pickle and even a dry chilly pickle?)
• Wide variety of mangoes: Abundant varieties of mangoes grow here due to the tropical climate. ‘Thandra’ is a famous sun-dried mango cake.
FESTIVALS /MARRIAGES
SANKRANTHI: A Hindu festival marking the end of harvest season, Sankranti is the time for flying kites which are then cut free to signify the removal of evil from home.
Sesame seed is considered very auspicious and sacred and are mixed with bath water. Sesame seed are used to make sweet like `till ka Ladoo’ and are also used to flavour many other sweets.
UGADI: Ugadi is the beginning of the telgu new year. The traditional drink is pachadi a mixture of unripe mango, neem flower and sugar in tamarind juice representing the sour, bitter and sweet senses a new year is bound to bring.
VINAYAKA CHATURTHI: It is a popular Hindu fete to ganesh. People on the day make a special dish called Kajakaya which is like coconut poli, stuffed with jaggery & powdered pappu (Dal).
DUSHERRA, DIWALI, SHIVARATRI, SANKRANTHI, BAKRID, MOHARRUM AND CHRISTMAS.
SIGNATURE DISHES
▪ KANDA GADDS CHIPS Yam fried with peanuts & curry leaves – from vijayawada
▪ BIJAPURI USLI sprouted green gram, pear and white kidney beens coated with delicate spices
▪ DAL PUNDI PHALLIYA Combination of Tooverdal, peanuts, bobia with gongura leaves & spices
▪ MIRCHI KA SALAN:
▪ KANDA GADU PULUSE yam cooked in thick spicy gravy with turmeric.
▪ PACCHI ROYAU VEPUDU Fried prawns of costal Andhra.
▪ PETHELA EGURU A traditional dry crab preparation.
▪ CHAPA VEPUDU Boneless fish marinated in spice & cooked on tawa.
▪ GOSHT GULBARGA Its mutton cooked in spices with dominant flavour of chillies in coconut gravy
▪ CHAPALA PULRU Fish cooked in spicy gravy with dominant flavour of Turmeric.
▪ PODI Powder Khara (Spiced) and Kandi (Dal)
▪ PACHADI
1. Gongura Pachadi- Sorrel chutney
2. Podinaku Pachadi- Mint chutney
3. Kobbara- Coconut chutney
4. Allae- Ginger chutney
5. Verusenaga pappu pachadi- Gound nut
▪ PICKLES
Avakkai Mango pickle
Thokkudu Mango Peeled
Dosa Vakai Cucumber
▪ PAPPU
▪ Unimaginable variety of dals with green ,tuver, Moong
▪ Eg:-Lemon dal (Nimmakai pappu) ,Sorrel(Gongura) ,Mango dal(Mamidikai Pappu)
▪ CURRIES or KOORAS (dry)
Andhrites explore endlessly using plantain piths or banana flowers jackfruit, drumstick.
▪ CHAARU : Light digestive stews
▪ KOOTU : Thick gravy
▪ PULUSU : Stews
MENU FOR THEME DINNER
TAMATAR SHORBA
MURGH SHORBA
* * *
NAAN/ROTI
BOILED RICE
COCONUT BIRYANI
MUTTON BIRYANI
SAMBHAR
KADDU KA DALCHA
MIRCHI KA SALAN
BAGARA BAIGAN
CHAPLA PULUSU
ACHAR GHOST
TILL KI CHUTNEY
GHANGURA KI CHUTNEY
PICKLE/SALAD/ PAPAD
* * *
DOUBLE KA MEETHA
HANKALANZ
DAKHNI – ANDHRA CUISINE
KODI VEPUDU – CHICKEN FRY
VENCHINA MAMSAM – BABY LAMB CURRY
ROYYALA IGURU – PRAWN MASALA
KODI MASALA ANNAM – CHICKEN BIRYANI
MAMSA ANNAM – MUTTON BIRYANI
NELLOORU CHAPA PULUSU – FISH CURRY
KODI KURMA – CHICKEN KHORMA
ANDHRA CHAPALU VEEPUDU – FISH FRY (POMFRET)
KAI KOORALU ANNAM – VEGETABLE BIRIYANI
GUTTI VENKAI KOORA – STUFFED BABY BRINJAL
PAPPU PULUSU – DAL & DRUMSTICK CURRY
PULIHORA – TAMARIND RICE
PERUGANNAM – CURD RICE
KAIKOORALU KURMA – VEGETABLE KHORMA
PALPAYASAM
*******************
AWADHI CUISINE
Awadh region constitutes the area of old Lucknow and Kanpur of the state Uttar Pradesh. Awadh has been known in the Indian history for reasons told of Awadhis in the freedom struggle of India.
Awadh is also known for its famous Awadhi cuisine in the whole world. Nawab Asifuddaulah, who was one of the rulers of Awadh, was a great connoisseur of good food and it was because of his patronage, Awadhi food came into lime light.
People living in that area are basically Muslim who has a great affinity towards rich and heavy dishes which makes Awadhi food altogether a different affair. Awadhi cuisine is rich in spices and oil.
Staple diet: The staple diet of this region is basically all those things which are available in UP. Their staple diet includes: rice, wheat, meat and vegetables.
Awadhi meals: meals are classified as under:
1. Breakfast 2. Lunch 3. Dinner
1.Breakfast: Awadhis generally name their breakfast slightly heavy as compared to other meals. The items eaten may include stuffed parathas, sautéed offal etc.
2.Lunch: Lunch of the Awadhis constitutes a rich dish with a non veg gravy, a bread and a dessert.
3.Dinner: the dinner may start with a kebab, which is a delicacy followed by normal courses.
Various Awadhi dishes:
1. Kebabs: Kebabs are eaten as starters during the food. Kebabs are a delicacy and are enjoyed by the people. Kebabs can be made by both chicken or mutton mince. Various kebabs are
1. Seekh kebab 2. Gulab kebab 3. Shami kebab 4. Mutton tikka
5. Tangri kebab
Rice: Various rice preparations are eaten by people have for example.
1. Mutton pulao / chicken pulao
2. Biryani 3. Plain pulao 4. Vegetable pulao 5. Jeera pulao etc.
Non veg curries: People in Awadh eat non vegetarian items with great taste. Mutton preparations are more popular than chicken or beef item. The non veg gravies made are very spicy and full of fat and oil. Floating oil on the dish is considered to be a delicacy.
Desserts: Awadhis are also usually fond of desserts as they like non veg item. Various desserts prepared are
- Kheer (vermicelli, rice etc)
- Semiya pulao - Sweet rice - Pumpkin Halwa
- Sooji Halwa - Aloo halwa - Sonpapdi etc.
Festivals: The festivals celebrated are:
1. Eid: Eid is celebrated with great pomp and show. Bakr-id is celebrated by cooking mutton dishes which Eidulzuha is celebrated by making sweet Semiyas (Vermicelli)
2. Other festivals celebrated are Holi, diwali, dussera, janmashtami which are basically celebrated by Hindus and a special dish "PANJIRI" made from coconut, poppy seeds, nuts is prepared.
*******************
BENGAL
Situated to the north of the Bay of Bengal, this state consists of people who are very proud of their mother- land and mother-tongue. Blessed with a fine tropical climate, Bengalis bear striking resemblances to Keralites in matters of food, clothing, etc.
Bengalis spend not only a great deal of time thinking about food but also on its preparation and eating. Perhaps Bengalis are known best for the 'Communist thoughts' and their food. The region has a wide range of ingredients growing which makes the Bengali cuisine unique. A medieval tether 'Shimmy Purina' states that fifty varieties of rice were grown in Bengal. Later the travelers described Bengal as the Land of rice, vegetables, sweets, mutton and fish (both fresh and sea water). All these were used to create delicacies with a pungent mustard flavor.
Bengal got partitioned after British-raj as east (Bangladesh) and west (west Bengal) .The cooking varies in East and West Bengal. The adventurous East Bengalis has more to offer in taste and variety, whereas their brothers in the west excel in preparation of sweets.
SALIENT FEATURES
• Fish: Inevitable part of meal.Bengalis cannot live without fish. ‘Rohu’, ‘katla’ and ‘Hilsa’ are the main ones used. Fish is cooked with utmost care and in abundant styles. The art of cutting fish, meat and vegetables is mastered well by the people and even the meat and veg for gravy preparation are marinated, fried and then simmered in the gravy.
• Rice is the staple food for Bengalis. Documented evidences state that fifty varieties of rice were grown in Bengal. Govind bhog, rice milled from the short round parboiled Bengal grain is the staple food generally consumed.
• Sequences of taste senses are well observed. The procession of taste in the meal runs from bitter in the start to sweet at finish. To start up in lunch especially is Shuktho (bittergourd, Brinjal, potatoes, neem, sweet potatoes, raw banana, bori etc). Rice comes with ghee and then dal accompanied by fried vegetables known as 'Bhaja' or boiled vegetables (Bhate) followed by spiced vegetables like charchari. Then comes fish preparation, lightly spiced one like machar jhgal and then more spiced one like doi mach, or Machar kalia, after which follows a sweet and sour chutney(ambal) or a dessert misti doi(sweet curd) or payesh.
To enhance the meal feeling they have the 'paan'.
• Bengal :sweet bowl of India. Bengalis' greatest contribution to Indian food is their sweets. The community known as ‘Moiras’ has developed sweet making into a fine art and specialties like rasagolla and sandesh made at home have no match anywhere else. The sweets are mainly made of reduced milk, ‘chena’ or curdled milk. The delicious sweet reflects the abundance of milk. Cow's milk is used for milk based sweets (Basundi) and Buffalo milk for curd based sweets(misti doi:curd sweetened with palm jaggery) .Other popular sweets are chum chum, rasmalai, Gulab jamun, rajbhog, Anarkali,sita bhog etc.
• Jalkhabar, snacks of Bengal. The Bengali cuisine is also rich in the preparation of savories and snacks. Some important ones are chire Bhaja, murir mora, Nimki, Shingara(samosa).
• Fuel and Equipments: Cooking gas has replaced the traditional fuels like coal and wood. The cooking utensils are mainly degchis, karhais and tawa. Teh tahala (thali) is a large circular plate used in the kitchen for eating. Stirring is usually done with a check hatha (metal spoon). A Jhanjri (flat spotten spoon) is used for frying luchi(poories) , cutlet etc. Sauteing is done with a Khunti (a long handled flat spoon). The sheelnoda is a grinding stone with a roller. It is used for grinding spices to fine powder and paste.
SPICES AND HERBS
• Panch-phoren Masala: Bengal’s own flavour.
Spices are used very delicately to give each dish its own blend. Unique spice combination comprising of equal amount of the following five spices:
Radhuni (celery seed) If not available, black mustard can be used.
Kalonji (onion seed)
Fenugreek
Cumin
Fennel.
Spices: Herein lies the art and soul of Bengali cooking. Spices must not be used with heavy hands. Bengalis believe that it is the way in which the spices are ground that makes the food good or bad. Hence great steers is given on how it is ground, the amount of water used and the fineness, to which it is ground. Turmeric, cumin, coriander, mustard all has got different ratios of water to grind it. Mainly freshly ground pastes are used in cooking.
Bengali garam masala use only three spices i.e., cinnamon, cloves, and green cardamom in equal quantities
• Heavy influence of ‘rai’ or mustard. Bengali food is complete only when mustard oil is used as the media for cooking. Both East and West Bengalis use mustard in many forms viz mustard oil, crushed, fried (tempered).Freshly ground mustard paste is often used in gravies to make the taste prominent.
FESTIVALS:
DURGA POOJA: The major Bengali festival is the 'Durga Puja' a five day festival to worship Goddess Durga. During Durga Pooja, it is a customary ritual to have good food accompanied with lot of sweets. The traditional lunch during Durga Pooja will start from rice with ghee, accompanied by Paanch Bheja then dal, ghonte, Maach, Tauk and end up with mishti.
BHAI POOJA is celebrated by sisters for the prosperity of their brothers. A full meal including two or three fish preparations out of which one will be with prawn is served and ends with Rasgolla and Misti Doi.
JANMASHTAMI On Janmashtami, malpua, Laddu etc are prepared and offered to Lord Krishna.
DOL Holi celebration is called 'Dol' in Bengal.
SARASWATI POOJA No non-veg is prepared on this day.
RAJSAKHI.
KALI POOJA Falls on the day before Diwali. On this day, mutton preparation is made. The animal is slaughtered and offered to Kali and meat is cooked and eaten as prasad.
PAILA BAISAUN is the Bengali New Year and is celebrated on 14th of April.
SIGNATURE DISHES
▪ JAL KHABAR (Snacks)
▪ CHIRE BHAJA:Dry fried flaky rice. Mixed with peanuts and served. Can be stored airtight.
▪ MURIR MORA: Crunchy puffed rice Rolls. Muri is mixed with hot liquified jaggery, then removed from fire and given ball shape.
▪ NIMKEEN: Flour rubbed with gee. Dough cut into diamonds and deep fried.
▪ SHINGARA: Triangular shaped Samosas.
▪ GHEE BHAT: Cooked with milk and little sugar.
▪ LUCHI: Small poories
▪ KHICHURI: Rice and dal combination (Kitchdi)
▪ MURODAL: Fish head cooked with dal.
▪ TAUK: Sweet and sour dal
▪ SHUKTO: Mixed butter and sweet vegetables
▪ BHAJA: Fish /vegetable fry
▪ BHATE: Boiled vegetables
▪ ALOO POSTO: Potato cooked along with poppy seeds. Posto is dish with a poppy seed based gravy.
▪ DOI BEGUN: Brinjals with Yoghurt.
▪ JHINYA/CHINGRI MALAI CURRY: Chngri (prawns) cooked in coconut milk gravy.
▪ DOI MACH: (Fish Hilsa) cooked in Yoghurt.
SWEETS:
▪ MISTI DOI: Yoghurt sweetened with palm jaggery. Light brown, smooth and cuts clear with a spoon.
▪ SANDESH: Channa made into smooth paste added with sugar and some flavor. Give different shapes
▪ PAYESH: Usually chenna payesh
▪ CHANAR JILIPI: Gulab Jamun mix piped and given a Jalebi shape.
▪ PATISOPTA: Pancake with coconut filling.
▪ MALPUA: Yoghurt fritters in syrup.
▪ RAJBHOG:
▪ RASGOLLA: Most popular. Paneer is kneaded into a smooth paste and given a round shape. It is poached in sugar syrup. Smooth, Spongy and juicy.
MENU FOR A DAY
RICE
TANK DAL (Sour Lentils)
BEGUN BHAJA (Fried Brinjal)
PALONG AND SUGAR BHANTE (Spinach Leaves & Potato In Gravy)
DOI MACH (Fish in Yoghurt)
AAM JHOL (Mango Chutney)
MISTI DOI
A MARRIAGE MENU
LUCHI
GHEE BHAAT
BEGUN BHAJA
BONDHAKOPIR DOLMA
POTOLER DOLMA WITH SHRIMPS
RUI MAACHER KALIA
MONGSHOR GOTE MASLA
ALUBO KHORA CHUTNEY
RASGOLA PAYESH
SONDESH
SMOKED HILSA
PARATHA
PULAO
DUM MOO
CHOLAR DAL
KABAB
GREEN SALAD
DOI MISHTI
DARBESH
RASMALAI
*****************
CHETTINAD CUISINE
The chettiars collectively, perhaps the most successful of South Indian business communities, comes from Chettinad. It is a series of pockets of spread over Tamil Nadu united by its unique cultural identity.
HISTORY OF CHETTIARS : The term chetty is derived from the Sanskrit word "Sherti" which is similar to sects. They spread over to region 250 miles due routes from Madras from Kanchipuram to Tanchavoor. Most chettiars are Zamindars. They are forefront in Education wealth, generosity, industry and chettinadu means land of chettiars.
CHETTINADU CUISINE: Chettinadu cuisine is an authentic and ethnic cuisine in Tamil Nadu. But it is also influenced by Srilankan, Burmese, Malaysian, Singaporean and Keralite flavours. This is due to the business relation made by the chettinad with these regions. The difference between chettinad cuisine and other cuisine is that they concentrate not only on taste but also on nutritional value. Mainly, the diet of the chettiyar community are;
Pongal - sweet and savoury
Sadams - Curd, Sambhar, tamarind, lemon
Varuval - fried
Kolambu - gravy
Kootu - stew
Vatha kozhambu - reduced gravy
appalams and pickles are must
COOKING STYLE OF CHETTIYAR
Method of cooking: boiling, stewing, steaming, frying.
Medium of cooking: Gingelly oil is used, nowadays ground nut oil and sunflower oil is also used. Even soybean oil is used.
Spices used: Red chilly, pepper corn, turmeric, coriander, ginger, garlic, dhobal phool, marathi mukku ( a fungus black in colour), aniseed etc. The cooking is done on mud stoves, wood as fuel, vessels are usually clay pots and copper vessels for serving. It may go from silver to gold. But during occasion, it is served on banana leaves.
CHETTINADU RECEIPIES :
1. Thakkali rasam: pepper based light, digestive tomato soup
2. Poliyodharai: (tamarind rice) reduced tempered tamarind gravy mixed with rice.
MARRIAGE FEAST: Serving of food hold a typical style. Banana leaves are laid out on the floor and on it small servings of meat and fish. These are cooked vegetables with water used for watering rice(mandi). Freshly made rice semiya (vermicelli) nicely seasoned with mustard seeds and black gram dal called as Idiyappam. Many dishes are made from banana flower etc.
CHARACTERISTICS: Rice is a staple food of chettiars. Rice is cooked in many verieties, saadam, appam, dosai, pongal, puttu, vatral (crispy dry rice past tidbits). Even today they are grinding spices with stones.
CHETTINAD THALI MEAL
Boiled Rice ( 200 gm)
Saambar ( 50 gm)
Rasam ( 30 gms)
curd ( 100 gm)
Poriyal (keerai, carrot, beans )( 80 gm)
Meen Varuval ( 80 gm)
Popalaigai kootu ( 80 gm)
Ourak aai ( pickle )
Mangai pachadi (salad)
Appalam ( bread)
Kuzhi Paniyaram ( dessert) (Rice and Jaggry butter fried in oil)
THEME DINNER MENU
NONGU SAARU
(nuttier from palmgrove)
PULI RASAM
( a light pepper flavoured tamarind soup)
KOZHI UPPU VARUVAL
(fried chicken, pivoiously marinated )
THIRAKAL
( minced vegetable delicacy stew)
PODALANGAI KOOTU
( snake gourd with cooked gram)
LEMON RICE
COCONUT RICE
SUNDAL
(a tempered chick pea savoury salad)
THAYIR SADAM
( seasoned curd rice)
OABCGANRYTGAN
(five types of fruits, minced with sugar syrup, taggery an honey)
SAKARI PONGAL
SOUTH INDIAN COFFEE
*******************
GOAN
Goa has long been regarded as India's golden coast. The Arabian Sea, sandy coves, endless rivers and lush green fields offer a kaleidoscope of sublime natural beauty. Goa is situated between Maharashtra and Karnataka. The major rivers flowing through Goa are Mondovi, Zuari, chapora, Tee and Betu. The local languages are Konkani and Marathi.
HISTORY:
It is the Portuguese who gave the state of Goa its name. Goa or ‘Gowapura’ was the name only at the port town near the month of Mondovi River. Portuguese captured this and went on adding bits and pieces of adjoining territories till the mid eighteenth century. Until the end of 13th century, Hindu Kings ruled Goa. For some time Goa was under Muslim invasion as well, till driven out by Portuguese (Alfonso de Albuquerque) in 1510. Later it went to Dutch and British.
SALIENT FEATURES
• Rice is the staple: Wide varieties of rice are available at goa though wheat is also consumed as bread by Christians and chapattis by hindus. The poor man's breakfast will be Kanji (Rice gruel).
• Non vegetarianism is quiet popular: Christians use pork; Hindus prefer mutton or chicken.
• Most dishes are pickled: To overcome off-season scarcity, most dishes are pickled: Vindaloo, Amotik,Balchao,Sorpotel
• Masalas: Are used in wet and finely ground fashion: To this day, goan homes have stone grinder which is used in grinding Masalas .Noteworthy is the fact that Masalas are ground using vinegar and not water; to the extent that washing of stone is done with vinegar and not water. Most of the gravies will be coconut paste based. The spices vary depending on the fish/meat used.
• Dishes are of hot (spicy) and sour taste: Teflam ,pippal ,red chillies and cocum are used in goan style to extract spicy and sour gravies .Hindus use kokum whereas Christians prefer vinegar as souring agent (Vinegar is available in 2 forms in Goa: coconut toddy vinegar and brown vinegar ,both made by “ Maderization”)
• The Daily grind:FISH: Fish is an integral part of Goan food. They will have fish even during monsoon by drying and pickling it when on season. Pickled salted fish is called "Para". Pomphret, Mackerels, kingfish, Rayfish etc are the favorite for making "Para" .Pickled prawns are called “Balchao”. “Amotik” is another pickled prawn fare. Seafood, sun dried is made into chutney.
• Desserts are coconut based: All the desserts are coconut based with jaggery used as the sweetening agent; then again Christians use Palm jaggery and Hindus go for Sugar cane jaggery. Eg:-DODHOL, BIBINCA, PODDE ,BATICAS.
• Colonial influence is well evident: Coconut toddy vinegar and brown vinegar (jaggery) give the food its identity, and palm fenny gives a difference. The 450 years Portuguese rule has influenced not only the food habits but life style of the people as well.
NOTE THESE FACTS:
Feijoada is both a Portuguese and Brazilian specialty. Balchao comes from either Burma or Malaca. Galinha cafreal is grilled chicken which has its' origin in Africa. "Piripiri" or "Portugali" are small chillies used in its masala. Vindalo is modified Portuguese Vinha de alho (wine and a bundle of garlic) and the Goan sausage churico is the prototype of the Portuguese churico (pork meat and periperi masala in intestine of cows). The difference being vinegar is used in former where as wine in later. The Portuguese tradition of using yolks and sugar custard in sweets has been left back as Portuguese legacy to the cuisine.
The Portuguese influence is mainly on catholic food while Hindus' food bears the influence of Konkan region. Some popular Hindu foods are Khat Khateim, moongyachyo gathi, bangdeanchi uddamethi, and sweets like manane, tausoli, payas, kheer etc. But for both of them style food is rice curry and fish. But Hindus do not eat beef or pork. Portuguese wines like tinto, branco etc may be served.
Goibada or Ganna cheese made from the ganna fruit is of Brazilian origin. However, between then and now, Goan cuisine has become a much abused term, particularly by hotels and restaurants. Today, few restaurants serve authentic Goan food. Chicken cafreal or Galinha piri piri, experts say was a Mozambique grilled bush specialty. What passes off today in Goa as Galinha cafreal is actually roasted chicken, which is then fried. The fish and meat vindaloo too has little resemblance with the real Portuguese word. Vindaloo (vin d’aloe), which means liquor and garlic. Espetada is actually a Daman (another former Portuguese enclave in India, further up north) specialty, and a grill that came from the Abyssinians who served as mercenaries in the adjoining State of Gujarat.
OTHER FEATURES: The traditional way of cooking food was using earthen pots on wood fire. The commonly used vegetables are lady fingers, ridge gourd (goncaim), snakegourd (podaim), and during winter turnip (knollcoll), amaranthaus (tambdi bhaji), radish etc are available. Local available fruits are bananas, the thick skinned sal datte, the thin skinned 'figos de Horta' and the Big 'Moira banana', seasonal melons, chickoo, jamuns, mango also are available..
FESTIVALS
Goa is a state rich in tradition both among Hindus and Catholics.
CARNIVAL: is the main festival out there. Some of the common dishes are Bolos (ground wheat flour, coconut, jaggery, fermented with coconut toddy and baked) and baticas (a cake made of coconut , egg, semolina, and sugar).
THE FEAST OF NORIDADE or KONNOS (harvest festival) on August 24, “fou” or powa (flavored rice) is prepared , which is served with coconut and jaggery. Some villages prepare Divar and potayos for this occasion.
ALL SOULS DAY In Goa, it is celebrated as Almachem Fest. On this day, onn ( a sweet) is prepared to satisfy the departed souls who visit their house. Another special festival food is sannas (bread with boiled rice, coconut ground in toddy and steamed)
On Sunday they make Vindaloo, balchao. Hindus will have rice, curry, fried fish, veg and coconut, 'tonnak' of pulses, solcoddi (cocum coddi) or buttermilk.
CHRISTMAS, GANESH CHATURTHI.
HERBS AND SPICES
• Chillies: Dried Goan or Kashmiri chillies. They are milder than the regular ones.
• Garlic: Most of them do not like excessive garlic. They often cook it whole and discard them.
• Vinegar: Two types of vinegar are used (a) toddy vinegar (b) coconut vinegar. The vinegar came into liberal use in Goan cuisine through its European influence.
• Cocum: Unlike Christians Hindus use cocum to give a tangy taste. It is the rind of fruit found in konkan region which is dried and used.
• Tephlam (Triphal) :Aromatic spice used to overcome strong fishy smell
• Pippal :Goan version of black pepper
SIGNATURE DISHES
BAFFAD: Brown beef stew with coconut flavor cooked with radish.
GALIHNA CAFREAL: Grilled chicken, with skin, marinated in a spicy thick green paste.
MOL DE PEIXE It is a pickle made from large prawns in a gravy made from Kashmiri chillies, turmeric, vinegar and cumin seeds with ginger and garlic.
PORK BALCHAO: Pork pickle
CALDEIRADA: It is a Portuguese dish with layers of vegetable and fish.
FOFOS: Fish is cooked and deboned and mixed with mashed potatoes and then dipped in beaten egg and bread crumbs and given a oval shape and deep fried.
CARIL DE TOMATO: Prawns cooked in tomato puree and coconut milk with herbs and fresh spices.
EMPADINHAS (SMALL PORK PIES): It is a pastry with a filling of minced pork and onions.
SORPOTEL: It is a Goan classic prepared with small pieces of pork, liver, heart and clotted blood. Tamarind and vinegar are used to sour the dish.
SANNAS: Steamed rice cakes, round shape, made from rice, coconut toddy and served on festival occasions to accompany the thick spicy gravies
PODDE: It is Goan bread made from rice, coconut, eggs and toddy and then fried on a pan.
BAAKRI: It is crispy bread made from rice and coconut which is spread on a banana leaf and then turned over a lightly greased pan.
NEUROS: It is a traditional Christmas sweet made from refined flour with a filling of grated coconut, cashewnut , raisons and sugar. Then given a half moon shaped and deep fried.
KULKULS: Christmas sweet made from maida., coconut juice, butter and then given a marble shaped and rolled over a fork and deep fried.
BIBINCA: Also called ‘BIBI’. Cooked in layers (min. 8 layers). Made of coconut milk, yolk, maida, ghee, palm jaggery, powdered sugar and nutmeg powder.
DODHOL: Made during Christmas. Made of coconut milk, Rice flour, palm jaggery and cooked in a thick bottomed brass degchi.
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GUJARAT
HISTORY AND GEOGRAPHY: Gujarat is a state which lies in the western part of India. Neighbored by states like Rajasthan, Madhya Pradesh, Maharashtra, the west side of Gujarat faces the Arabian sea.
Gujarat is the only state in India where two third people are vegetarian. The abstinence from meat was due to two movements: first was the strong influence of Jainism and other was the impact of vaishnavism. The only meat eating community of Gujarat is the Bhoris, one of the oldest Muslim communities.
The Parsis have also attributed much to the cuisine of Gujarat. They avoid eating beef due to Jains.
SALIENT FEATURES
• Vegetarianism is more dominent:
As mentioned, 90% of the dishes are vegetarian.
Cooked vegetables are collectively called ‘Shaaks’. Some examples are Doodhi nu shaak, Guvar nu Shaak, Mogri nu shaak, Chauli nu shaak.
The well known “undhiyu” is a veg. stew served with Fenugreek leaves and besan dumplings - “Muthia”. Pickles include “athanu” made from goose berry, kachikeri made form raw mangoes and many more!
• Staple comprises of cereals and lentils. The staple diet of Gujarat includes Bhaat, Mugni dal ni Khakhras and other veg Pulaos, they also enjoy breads like Rotlis, Rotlas, Khakhras, Tadeli Rotli, theplas etc.
• “Farsaan”: Treat with variety savouries. The snacks of Gujarat are collectively known as ‘Farsaan’. Snacks are normally consumed for ‘Nasta’ (breakfast) as well .These may be fried, griddled or steamed. Popular Nastas are:
1. Tikha Ganghia (besan fritters)
2. Chevado (Tempered rice flakes, cornflakes etc.)
3. Khakhra (very thin and hard rotis)
4. Chakar (made from atta, turmeric, red chily, sesame seed, pepper and fried.)
5. Bhakarvadi (Chick pea flour, dry coconut powder, sesame powder, ginger, lime, sugar and red chilly powder).
6. Dhokla: (made from besan and steamed)
7. Mugnidal ni Kachori
8. Handavo (cake made from moong dal flour, besan, used dal flour, cumin seeds, red chilly powder and other masala steamed)
9. Khandavi (Chick pea flour, milk, salt etc. poured into saucepan and cooked.)
10. Bhajias: (Fritters of cucumber, potato, onion etc.)
11. Samosa: (Maida dough, filled with potatoes, peas etc. deep fat filled.)
12. Dahi vada (Dumplings from moong and urad dal, fried and served with curd).
Other nastas : Muthia, Fafada, Ghooghra, Khasta Kachori, papdi etc.
There are lots of nastas eaten as breakfast along with the authentic tea ‘cha’
• Dishes mostly sweet and sour in taste: All the dishes have a distinctive sweet and sour taste due to the addition of sweetening agents like jaggery, coconut and souring agents like tamarind and lime juice.
• Mitai: gujaratis have as sweet tooth: Distinctive sweets are Doodhpak, Basundi, Mohanthal, Sheera, Lapsi etc.
FESTIVALS OF GUJARAT:
MAKAR SANKRANTI: Makar sankranti celebrated on 14th of January every year. On this day people exchange till Laddoo or chikki made from til. The elder of the family give gifts to the younger member of the family. Til ni chikki is made on this day.
NAVRATRI /DUSSEHRA: The Gujarat Hindus celebrate Navaratri and Dussera with lots of enthusiasm. The ladies of the house keep fast for nine days. On the day of Dussera, ( tenth day) sweets like mohanthal, peda tal na kachariyoo etc. are prepared. Dussera special is fafda and Jalebi combination.
JANMASHTMI: This is the birthday of Lord Krishna. Bhajans, Kirtans are sung at night and places are illuminated with lights. Pooran poli, basundi, Lapsi etc. are made.
HOLI: Holi, the festival of colour is also celebrated by Gujaratis, Malpua, churma no ladu etc. are made on this day.
LUNCH: Gujaratis have an elaborate lunch which includes breads, rice, vegetables, desserts etc.
Some of the breads are: Roti , Rotla,Bhakri,Thepla,Moola na thepla,Poories
Rice dishes are: Bhaat,GheeBhaat,Vaghareloi Bhaat, Vatana no Pulao, Jeera Bhaat,Khichadi
DINNER: Most of the items eaten for lunch are also eaten for dinner but most of the Gujaratis eat only on dish in the night .
1. Bhakri and shaak 2. Khichadi and Kadi
3. Dhodla and chutney 4. Bateta poha
5. Bhajia and chutney
A GUJARATI MENU
POORI/ROTLI
UNDHIYOO/TOOVER RIGNAN NU SHAAK
RAWA WALA CHANA
DAHI VADA
GHEE BHAAT/VATANA NU PULAO
TOOVAR NI DAL
MASALA PAPAD/CHHUNDO
SALAD/KUKUMBER
BASUNDI/SRIKHAND
ROTLI
TOOVAR NI DAL
BHARELA BHINDA NU SHAAK
BHAAT
ATHANU
SAMOSA
CHUTNEY
PAPAD
LAPSI
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HYDERABADI CUISINE
Hyderabad, the capital of Andhra Pradesh is a city with rich heritage in culture and food. The city was the capital of great dynasties like qutub Shahi and Nizams. It was sultan Mohammed quli who created the city of Hyderabad. He married a Hindu woman, Bhagmati and named the city Bhag Nagar. Later when Bhagmati was given the honorific of Queen Hyder Mahal, the city too was named Hyderabad. The city is on the banks of river `Musi’ and Hussain Sagar Lake. Hyderabad was ruled by Qutb Shahis from 1518 and 1687 and then the dynasty was extinguished by the Mughals. The Qutb shahi Kings were devoted Shia Muslims but with a secular outlook. They patronaged art, poetry and food. After capturing Hyderabad, the Moghuls appointed a Nizam (governor) for South India. The Nizams established the Asaf Jahi Dynasti. They ruled Hyderabad from 1724 to 1948. The last Nizam was considered to be one of the richest persons in the world. The city is famous for Charminar, Golconda fort, the pearls, Hussain sagar Lake, Birla temple, choodi Bazar etc. as well. And of late it is often called the `Cyber capital’ of India.
The Nizams were great lovers of food. It is said that the last Nizam Osman Ali Khan used to personally write the daily menu for himself and the entire palace. Nizams were also famous for hosting great state banquets. Hyderabad may be truly regarded as north of the South. There is of course a Mughal imprint in plenty as far as Hyderabadi food is concerned. This is because both qutab Shahi and Asaf Jahi dynasty were Persians, arabs or even turks (Nizams had nuptial relatives in Turkish royal family). The cuisine has got many other influences like that of the local spicy Andhra food, the continental food (due to the British rule), and south Indian food. The foreigners brought in some spices of their own into Hyderabadi cuisine and hence a great influence of Middle Eastern countries. Many of Nizam’s advisors and chefs were from Delhi and Lucknow, and they brought with them their rich culture and food.
++++++++++m is quiet popularHyderabad cuisine is known to be sumptuous with a richness of taste that is difficult to find elsewhere in India. Day in and day out rich food is taken. The food can be chillihot with spices floating on top. They have some special garam masala and ‘Potli ka masala’ (which has got sandalwood, Pathar ke phool, cassia buds, dried rosepetal etc. in it) of their own. Staple cereal is rice. Wheat also is common. Meat is consumed from the breakfast to dinner.
Hyderabad cuisine is admittedly more non-veg then vegetarian. But vegetarianism is not entirely alien to the city, the Hyderabadi Hindus prefers to be veg on festival days, and orthodox Shia Muslims refrains from eating meat on Moharam day. The meat consumed most is Lamb, as kebabs, curries or in Biryanis. They relish almost all parts of lamb viz tongue, liver, kidney, trotters etc. Vegetables are added in most meat dishes except in biriyani and kebabs. Hyderabadis are proud of the ‘dal’ variety they have got.
They have khatti dals (sour), meeti dal (sweet), dalcha (dal with mutton), the rare Chironji dal. Call it the triumph of South over North, the Hyderabadi is more into rice than bread. A variety of pulaos, Biriyanis and Khichris are there. The curries of Hyderabad can be a Shorva (thin soupy curry with dumplings of meat and vegetables), Khorma (creamy yoghnut based), Khalia (thicker curries), Salan(thin gravy:from Arabic term ‘salona’ for gravy) Bhuna (with very little sauce) and a group without a specific name, are those that are flavored with baghar, or seasoning. They boast of some special baked dishes like Tootak (semolina and minced meat). The Arab influence is very specific in Muzhi (goat stuffed with pulao, chicken, boiled eggs, nuts and cooked). Then they have Marag (A broth of mutton and marrow) and Nehari (fine broth of tongue and trotters). Another area of non-veg sector is mince meat (Kheema) which is used for kebabs, kofta, pulaos etc. the dessert section is slightly lesser in number but the ones they have are very famous like double ka meeta, khubani ka meeta, Phirni. No meal in Hyderabad is complete without pickles. Pickles are made of green mango, lemon, tamarind, green chilli, gongura leaves, kamrak (star fruit) etc. The well known flaming red Andhra pickle called the `Aavakai’ is very popular. They have a lot of home made `paans’ as well. As they say in Hyderabad, the best food comes when it is made with ‘fursat’ (leisure) and ‘Mohabbat’ (love).
GENERAL COURSE OF HYDERABADI FOOD:
|GAZAK- STARTER |KHEEMA- MINCED MEAT |
|SHORVA- CURRY OF MEAT |MURG- CHICKEN |
|MACHALI- FISH |PILAF- PULAO AND BIRIYANI |
|CHAVAL- RICE |SUBZI/TARKARIYAN- VEGETABLE CURRIES |
|DAL- LENTILS |ROTIYAN- BREAD |
|MEETHA- SWEETS/DESSERT | |
FAMOUS DISHES:
GAZAKS:
Lukmi – Rectangular/triangular dough casing filled with minced meat/veg and fried dough made with maida and curd.
Pathar ke Gosht: Marinated mutton pasandas (flattened pieces) cooked on a stone
Tootak: minced meat patties baked in a semolina cone.
Shikampur: Derived from the terms ‘Shikam’ means a slave to ones belly or an epicure and ‘parwar’= nourish. So it is a dish that pampers Epicurean taste. A moist kebab with a relish filling and shallow fried.
CURRIES:
Bhindi ka Shorva: Mutton and okra curry
Gawar phalli ka Khalia: dry/semi dry meat preparation with gypsy/cluster beans
Nalli ka Khorma: Bone marrow curry
Nehari: Broth of goat’s tongue and trotters
Haleem : a savory porridge of ground meat and broken wheat
Saalim Raan: Whole leg of lamb fried and cooked with masalas.
PILAFS:
Kachi Biriyani: Meat cooked with raw rice
Paye ka Pulao : Pilaf of trotters
TARKARIYAN
Bagare Baingan: slit aubergines browned and cooked in a nutty sauce of sesame, ground nut, coconut and tamarind.
Mirchi ka salan: Made with stuffed chilles
Dum ke Boote: Simmered green gram curry
Dals:
Keoti Dal: A medley of four lentils (channa, dhuli mong, masur dal-dhuli, and red gram lentil/arhar dal)
Dalcha: Mutton and Dal (Masur and or arhar) curry
ROTIS:
Sheermal: Soft bread made with milk, butter, yeast and sugar. Accompaniment for Haleem.
MEETA:Khubani ka meeta: Stewed apricot with cream. Gille firdouse:
Double ka meeta.
FESTIVALS: Idul-fitr (Ramzan) and Bakri Id are the most important. During Ramzan fasting is observed during day and to break it they have `iftar’ which will have Haleem and Sheermal. Id-ul-zuha (Bakri Id) is celebrated in memory of the sacrifice by Prophet Ibraham. A goat is sacrified to `Allah’ and the meat is distributed for the poor.
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KARNATAKA
HISTORY / GEOGRAPHY
Karnataka, 'the heavenly tourist paradise' is strategically located on the southern side of Deccan plateau. She is known for great architecture, palaces, temples, beaches, spices, coffee and many more.
Karnataka is divided into 3 distinct regions. A narrow coastal strip along Arabian sea, the hills of western ghats and sprawling plains of the east. Rightly called the 'coffee bowl of India', it witnessed the great rulers like Krishna Deva Raya, Hyder Ali and Tippu Sultan. Naturally the cuisine is mainly influenced by Muslims and Christians. The population includes Kannadigas(the general people of Karnataka), Raos (Brahmins), Shettys and Reddys(Land lords) and Muslims.
SALIENT FEATURES
• Blending influence of sister states
Karnataka shares her border with Kerala, Tamilnadu, Andhra Pradesh, Goa and Maharashtra and all these states have their effect in Kannada Cuisine. As one goes to the north of state, the food has got a Marathi influence wherein the coastal food resemble the Kerala food. As a whole the food is less spicy than in Andhra Pradesh and the Kannada homemaker uses more of lentils and coconut than her Tamil sister. Its first class vegetarian food includes a variety of rice dishes, sambar, bondas and dosas topped with ghee.
• Vivid variety of staples
The culinary culture revolves around three staple items - Rice, jowar and ragi. The people of north eat jowar rotis, in rural Karnataka ragi is widely used.
The main cultivation includes Rice, Coffee, cardamom, betel nut, bamboo etc.
The traditional Kannada meal is served on a patravali (banana leaf) leaves stitched together. The festive/guest meal is divided into two parts. It begins with servings of pickle, sliced lemon, raitha, dry vegetable and a bowl of spiced dal. Rice is served with plain yellow dal, pappad, puris and curd.
Often the hostess ceremonially serves fragrant home made desi ghee as a signal for guests to start the meal. For everyday meals Huli (sambar)begins the meal and then comes saaru which is followed by chitranna and then a sweet dish is served.
• Varietal and versatile use of vegetables
The different ways of cooking variety of brinjals, bitter gourd (de bittered with salt water, washed and cooked) etc are unique to this region. It could be stuffed with a masala; ghee fried, cooked with jaggery syrup, cut into rounds and cooked with salt or may be cooked whole. The Balaka are fried chillies which are soaked in salted water and dried before frying. Different Happalas (pappads) and Uppinkayi (pickle) can be found. Curd based relishes like pachadi,kasara -kacchida (milk and curd) are also found. Kosumali is uncooked relishes made of channa and moong soaked in salted water. No kannada meal is complete without saaru (a clear pepper broth), Gojju (a veg mostly bittergourd cooked in jaggery and tamarind juice), Chitranna (rice with lime, greenchilly, turmeric, groundnuts and coriander leaves) and maajjige Hule (veg in buttermilk base).
• Diverse cuisines and cultural mosaic
1.The Kodavas -Coorgi Cuisine:
In the highlands of Karnataka are a warlike and distinctive people with a unique cuisine. Known for the fairness and handsome physical features, they are perhaps the only Hindus who serve non-veg food and alcoholic drinks for marriage ceremonies and traditional festivals. House wives are reputed for making delightful wines.Coorgi cuisine is noted for their flavor and taste, coconut based, lightly spiced and moderately sour(due to kachinumpulli or cocum concentrate) .River fish used commonly are sardine and tiny white bait.
SOME OF THEIR NOTED DISHES:
▪ PANDI CURRY :famous wild pork curry had with corgi breads.
▪ AKKIOTI: griddled rice chappathies
▪ MANGAI PAJJI:spicy stew of mango and jaggery
▪ NUPUTTU.string hoppers
▪ THALIYA PUTTU, steamed batter of broken rice (thari) cooked in thali
▪ PAPUTTU steamed batter of broken rice (thari) with fresh coconut which is eaten with ghee and honey
2. Gowda saraswaths-Mangalorean Cuisine:
Fish and seafood are in abundance and the cuisine is simple yet flavorsome. May be this explains the reason why the GSB is the only community. Coconut is widely used in Mangalorean cuisine as oil and gratings. Meat cooked in coconut milk lends a special taste typical to Mangalorean cuisine.Vegetables and skins of vegetables are used.
SOME OF THEIR NOTED DISHES:
▪ GASSI:gravy dishes with freshly pasted masalas .
▪ KORI ROTI:dry broken prices of dosai
▪ NEERDOSAI:made of unfermented watery batter
▪ SANNA IDLIS: fermented in toddy are yet another accompaniment for most of gravy items.
3.Bangalore:
Bangalore has a mixed cuisine due to its' cosmopolitan population.
For making curd rice and preserving it for days, the water in which rice is to be cooked is boiled along with leaves of tulsi or madala (citrus medica). The most famous rice preparation is Bisibele Bhat which is a spicy preparation of dal and rice . Bisi means hot, bele is dal and bhat, rice. This is very common in marriages.
SOME IMPORTANT DISHES
▪ MUCCHALA ROTI: Roti baked between plates with live coals above and below
▪ KIVIDHU ROTI: Made on a kavali (thava )with little ghee
▪ MANDIGE: A delicate baked product. When baked on heated tile (kenchu) it is called white-mandige
▪ SANDIGE: regular lumps of rice-used batter, or sesame powder, or onion, or even vegetable skin like of ashgourd all deep dried to crispness in very hot fat.
▪ KRASARA-KACCHADI- Preparation with curd and milk.
▪ THAMBULI: curd preparation with greens and coconut gratings.
▪ KAJAYYA: Deep fried delicacies of rice flour and jaggery.
▪ SHALIANNA: Kesari bhat
▪ HULI: sambar
▪ AMVADI: A vada of mixed dals.
▪ CHITRANNA: lime rice
▪ UPPITTU/ KHARA BHAAT: Upma
▪ LADDUGE: Laddu
▪ MYSORE PAV: Crunchy and smooth sweet-meat made of chickpea flour, sugar and ghee.
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KASHMIR
Kashmir, the most enchanting state, with its' snowcapped Himalayan ranger, beautiful lakes and houseboats is often called the Switzerland in India. This beautiful valley has a population of both Hindus and Muslims. Every year, on a certain full moon night, the loan locked of Jammu and Kashmir can catch a glimpse of the sea. While the Sun sets over the village of Pampur, they picnic on minced meat kebabs wrapped in thin lavasa bread or on lamb stewed with dried ginger and fennelseeds which they eat with scoops of rice and pickled 'Kholrabi'. The sip 'noonchai' the salted mountain tea from handleless cups, puffs on their hookahs and wait for the spring season.
Kashmiris cultivate an ancient crop called saffron. Each thread like 'stigma' will be worth almost its' weight in Gold. The local people use saffron, sparingly of course, to flavor rice and meat dishes. They will float it in their tea-filled samovars if an honored guest ;is to drop in. They also sprinkle it over the bowl of Yogurt that is sent out ritually with the dowry of every Hindu bride.
CUISINE: Kashmiri food is a blend or a cultural mix of Indian, Iranian and Afghani cuisine which in turn gave rise to the traditional 'wazwan' style of cooking which is mostly non-vegetarian and is cooked in a lot of spices. The population mainly consists of Muslims and Kashmiri Pandits (Brahmins who eat meat but surprisingly do not include onion and garlic in their food. Curd is a very important ingredient that is used extensively and of course saffron for coloring. The upland forests of Kashmir are carpeted with fat, juicy, spongy morels. Other mushroom grows everywhere.
Many precious terraces are reserved for their staple, Rice. Kashmiris love their rice which the cold dew penetrating through the husk to the grain makes hard and sweet. Wheat too is grown, to make superb breads such as, flaky, bumshaped 'Kulcha' and the sesame crusted 'tsachvaru' both very popular accompaniments for tea.
The blue lakes are filled with the rhizomes of the lakes, often called lotus roots. These resemble linked sausages and tastes of artichoke hearts. They are cooked with fish, with wastahaak (a popular spring beans) and also with lamb. They can be made into meatballs cooked in yoghurt as as a Yakhni, dipped into rice batter and made into fritters, or the best oft hem all: fried in mustard oil to make yummy, crunchy chips. The abundance of dry fruits -walnuts, dried dates, apricots also inspire the Kashmiri connoisseur to use them lavishly in puddings, curries and snacks.
The Kashmiri day begin at the crack of dawn while a delicate mist still hovers over the lakes. The first order of business in most homes is the setting of the samovars. Water is poured in and some live charcoal thrown into its' chimney. Once the water is boiling loose green tea(called 'Bombay tea' for some reason, eventhough its like tea drunk in China and Tibet) is sprinkled in and a little sugar, if the family needs it. Those who can afford it, put some crushed cardamom and almonds as well. This is called Kahwa. It is drunk for breakfast and sipped all through the day.
For the breakfast, handless cups make their appearance neatly stacked in special cage, a 'Pyabnoor' or cup holder which also has loops for spoons. Kohwa is in the cups. They get so ferociously hot that they can have only with towels. Breads from baskets are nibble with the tea.
Kashmiri breads are more related to the breads of Afghanistan, Central Asia and the Middle East than to the chappathis, pooris and parathas of ht rest of the subcontinent, they are generally baked by professional bakers in clay or brick evens and bought fresh every day. They range from shortbread d- like buns, to discs of flaky pastry, to spongy chewy creations that are crosses between bagels and doughnuts. Most breads like buns, are sized for single individuals, though more than one may be eaten. They can be sweet with sesame seeds. Some breads lasts for a day only while others wrapped in towels and placed in baskets, can last for a week. There is nothing quite as satisfying as a chewy 'girda', still warm from the bakery, smoothened with a mound of clotted cream; or for that matter, a crumbly 'kuthca' from Bandipura, the soft 'Bakrikhani' from sapore with a hole in its center; or the delicate 'krep' and the biscuit - like 'sheermal' from Pampur.
At about 9.30 a.m, before everyone leaves for work, lunch is served. Dinner will not be eaten until a good ten or eleven hours later, with only bread and tea again around 4.00 p m. What is served at the two main meals depend to a large extent on whether the family is Hindu or Muslim. Two dishes are almost always present, rice and either 'Kolharabi' or a green of the cabbage family that is similar to spring greens in Britain and collard greens in the U.S. These vegetables and many other seasonal greens that go under names like oinja haak, vappal baak, wastahaak, hernj haak and 'aaram haak' are considered staples and are invariably cooked in mustard oil and water with the addition of red and green chillies. For extra flouring Hindus use asafoetida and Muslims use garlic and sometimes cloves and cinnamon as well.
Many of the Hindus in Kashmir are Brahmins and while the rest of Brahmins of India abhor meat, Kashmiri Pandits eat meat with great gusto-lamb cooked with yogurt (yakhni), lamb cooked in milk (aabgosht), lamb cook with asafoetida, dried ginger, fennel and lots of ground redchillies (roganjosh) but frown upon onion and garlic, which they say, encourage base passions.
Kashmiri Muslims eat many of the same meat dishes, but just spice them somewhat differently, using lots of Garlic, dried red cockscomb flowers (maval) for food coloring, and onion. But the onion is called 'praan', the onion of Kashmir, a strange cross between a spring onion (scallion) and a shallot)
Hindus tend to eat many more vegetables than Muslims such as aborigines cooked with greens, aubergines cooked with apples, and cabbage cooked with tomatoes. But all these vegetables they have to cut in a predetermined style, a style that has to be taught to women when they are quite young. For eg., lotus roots have to be cut into 1/4 inch rounds if they are to be cooked with spinach, into 1/4 inch thick diagonals if they are to cooked with wastahaak.
'Ver' is a spice mixture used in foods to given them a Kashmiri flavor. But the recipe of 'Ver' is kept as a family secret. It contain garlic and praan for Muslims, asafoetida and fenugreek for Hindus as well as lots of freshly ground red chillies, cumin, coriander, dried ginger, cloves, cardamom and turmeric. All spices are ground, then made into a patty with the help of some mustard oil. A hole is made in the patty and left to dry on wooden planks on shade.
Among Kashmiris there is consistent awareness of the inevitability of winter. Each vegetable will be cut and dried and kept. Also they will keep dried fish (higaad) for use in winter.
The first snowfall is celebrated by the Muslims with a dish of 'harissa', a kind of porridge made by meat and grains that is eaten with delicious 'girda' bread. Hindus will enjoy hearty bowls of 'razma gogji' - red kidney beans simmered with turnips.
A typical Kashmiri menu starts with soup, some pale, weak, tasteless lamb broth, thickened with flour. The next course will be 'timatar goli', - meat balls cooked with tomatoes and Yoghurt. 'Dhaniwal korma' - lamb cooked with the strained red puree of Kashmiri chillies, and perhaps a chutney of some kind , using either walnuts or cherries, or yellow pumpkin or white radishes. There will of course, be lots of rice and, if you request its, some kind of greens, 'heddar' (mushrooms cooked with tomatoes dry ginger and fennel), 'shikar' (slightly vinegared) duck cooked with garlic and redchillies and 'ard' muj' (fish cooked with white radish). The fish will be at room temperature, Kashmiris do not believe in reheating fish dishes as they say disintegrates them. The meal will probably end with a 'thud' as dome heavy English steamed pudding is grandly passed around.
The Kashmiri Muslim Banquet, 'waazwaan', named for the 'waaza' or professional cooks, who prepare it, begins with the appearance of an unlikely procession. A team of about twenty or thirty chefs and assistants enter, all carrying gargantuan cauldrons and herding before them goat and sheep of varying agar. All the meat that ‘waaza’ intends to cook is on the hoof. Their recipes are kept secret, locked away in their heads.
The animals are slaughtered according to the Muslim custom and then butchered expertly on the spot. According to 'waaza' there are seventy two parts of an animal and a most of them are cooked. Organ meats such as Kidneys, hearts, liver will be served for the host family for lunch.
Tents are set up, one as the kitchen and one as the dining pavilion. Earnest young men will cut meat into cubes, mince it and pound it repeatedly into a smooth paste. All of this ;is done with mallets and cleavers over several ;hours.
When cooking is finished, long white sheets called 'dastarkhans', are spread on the carpeted floor of dining pavilion. Guests come in quietly and take their places, the men segregated from women. Jugs of water and basins are brought in so hands may be washed.
It is time for food. This comes in covered 'trams' plates that are large enough to seat tour people around them. The cover (sarposh) is removed; the name of God invoked with the cry of 'bismillah' and the eating begins. In the center of the tram, is a huge mound of rice on top of which are place ' dry' , unsaved meats - roasted chicken halves, skewered, mincemeat, seekh, kababs, the much priced muscle from a shank and the Kashmiri specialty, tabakmaaz. To make the last, rib chops are braised in an aromatic broth and then shallow fried until they are nice and crisp. Yogurt is served in large clay bowls and sweet pumpkin chutney in saucers.
Once the dry course is eaten, the wetter dishes begin to arrive. Etiquette demands that, eventhough the food in a trami is communal, you must neatly with your fingertips, burrow your own private tunnel be it 'rista' - spongy meatballs, 'raganjosh' - meatcubes cooked with yoghurt redchillies and saffron, 'palag khorma' - tiny meatballs in a spinach sauce , 'ruangan tsaman' - fresh cheese chunks cooked with tomatoes, or goshtaba - large silky meatballs.
FESTIVE MENU
During the first snowfall: By Hindus
Harissa (traditional Kashmiri Porridge)
Girda
Razma Gogi (Rajma with turnips)
Nedr Moinj (meat balls with curd dipped in rice flour, butter and deep fat fried)
WAAZWAAN OF MUSLIMS
Seekh Kebabs
Tabak maaz
(Rib chops of Lamb braised in an aromatic broth and shallow fried)
Yoghurt
Sweet Pumpkin chutney
Rista (Spongy meat balls)
Palak Korma (Tiny meat balls in Spinach sauce)
Ruangan Isman (Fresh cheese chunks with tomatoes)
Goshtaba (Large Silky meat balls)
Rogan Josh
Plain Rice
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Steamed Pudding
The function is like a banquet where the food is served in 'Tramis' - a lage thali with a mount of rice in the middle, around it, four or five people sit around the thali and make hole in the rice and eat with the other items.
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KERALA
HISTORY AND GEOGRAPHY
Kerala 'The God's Own Country' is the land of green magic, spread like a narrow festive strip on the south West coast and bordered by Western Ghats. The state experiences a moderate climate all around the year and the rainy season prevails 50 % of the season. Naturally the soil is fertile and facilitates production of most of the crops.
The state got its' name from 'Kera' or coconut which is plenty out there. The land is mainly divided to:
MALABAR (slope down from Western Ghats)
COCHIN (Line between high and low land)
TRAVANCORE (the coastal strip)
The major religions are Hindus, Muslims and Christians. A few families who believe in jewism and Buddhism also are there in some provinces. All the religions have contributed a great deal in Kerala's cuisine.
SALIENT FEATURES:
• Abundance of variety of spices and tropical fruits and vegetables.
Kerala is a land of coconut and rice and famous for spices like cardamom, pepper, cloves, allspice etc. Tapioca (kappa) is common man's diet. Fruits like pineapple, banana and Jackfruit are cultivated. Various vegetables include bitter gourd, ladies finger, tomato, ginger etc.
• Fish and sea food: An inevitable part of the meals
Rice (Matta variety) and Fish forms the staple of keralites. Being the land of rivers and backwaters and surrounded by ocean, fish, mollusks, crustaceans, cephalopods,etc, .are in abundance and used in homes in a versatile manner.
• Diversity of cuisines
The Kerala cuisine can be mainly divided into the cuisine of
Hindu community/ Christian community/ Muslim community
Hindu Cuisine: The major division of Hindu community is into Brahmins, Nair and Yeshivas. The Brahmins have an unique food habit which is followed in a liberal way by other castes in Hindus.Namboodiri cuisine is religiously deep routed. The food habits are very much influenced by vedas and naturally no non-veg is taken. The community performs rituals and the food is always 'Satwik food'.
The food is taken on Banana leaves, squatting on the floor. The tapering end of the leaf should face the left of the person sitting to eat. The water is sprinkled from a kindi (a brass jug) to purify the leaf, and served into tumbler for drinking. Rice is served first into he centre of the leaf and banana chips on the bottom left hand. A little malted ghee is served on the rice. Kalan or Sambar follows this. Then side dishes such as Erusseri, olan, Avial are served, followed by chips, inji curry, pickle, pappads and poovan pazham (yellow plantain) all of which have precise positions on the leaf. After that a sweet dish is served (Pradhaman or payasam) followed by rice again with rasam. Then comes pulissery and buttermilk. Cooking vessels are to be brass and no tasting is done during cooking to keep it pure. Judgment is by flavor and use of correct quantity of ingredient. The snacks called unniyappan are offered as prasad at some temples.
However the dishes and service sequences may vary form Sadya of different occasions and according to regions.
Muslim cuisine: Islam was introduced into Kerala in 9CAD. The Muslims of Kerala are of Aryan -Dravidian culture, so also their food. However their food habits have been influenced very much by Islam and Arab traders. Food is the centre stage of Muslim social life. Eating is a celebration. Islam stresses on ZAKAT - the necessity to share food with others. There are forbidden food, which is called HARAM and permitted food is called HALAL. The Muslim forbids predators (both animals and birds). Animals and birds that die spontaneously excepting fish are also forbidden. They have to be offered and then killed.
The Koran recommends food like dates, Honey, Figs, Olives, Milk and Buttermilk. Ramzan is the month of fasting with a meal just before sunrise and just after sunset. Other festivals like Bakrid, Moharrum and Id are associated with feasting. In kerala the Muslims use abundant quantity of rice, coconut and jaggery. They make excellent Biriyani, and a porridge called Aleesa made of ground wheat and meat. The roti is distinctive Podipattiri - a flat rice chappati, soaked in coconut milk. The aripattiri is a thicken version, flattened with a banana leaf. Neypattiri is deep fried (pooris). Steamed puttu with mutton curry may be had for breakfast. A wedding eve feast could include Neychoru. A distinctive sweet is Muttamala, egg yolks cooked in sugar syrup served with pinnenathappam - egg whites whisked with the remaining sugar syrup, steamed and cut into diamonds.
Other Specialities are Madakkappam, Chattipathiri, Barotta, Noolputtu, Rice Orotti, Mutton curry, Halluva (Kozhikode’s treat!), chakka podi (steamed jack fruit, jaggery, rice cakes in plantain leaf)
Syrian Christians: The first Christian was believed to have converted by St.Thomas, the apostle. Later the Portuguese, Dutch and British have done their share of conversions. The influence is the introduction of cashews, raisins, wines, yeast etc. Cooking techniques like baking and stewing are two methods adopted from Europeans. More spices and vegetables were introduced from New Land and most importantly vegetarianism got diluted.
The Hoppers or appam also called vellayappam, famous all over Kerala is eaten with a meat stew and kallappam cooked on a stone griddle are some speciality breads. 'Kuzhal appam' is a crisp snack, curled up like a tube and deep-fried. Other common breakfast items are idiyappam (string hoppers) and puttu (steamed rice cake in a bamboo tube). Snacks include Achappam, Neyyappam) etc. Another rice coconut combination is avalose (rice flour roasted and mised with coconut)
Matta Rice usually used is parboiled rice for its' nutritional quality. The vegetables are cooked with very less of water or oil.
Fish plays and integral part in the cuisine. Special mention should be given to 'Kodampuli' the rind of a sore fruit (cocum), sun dried and smoked. They eat beef and erachi ularthiyathu as wedding special.
Kappa is eaten with meen vevichathu (red hot and sour fish curry). In Kottayam, kodampuli is the main souring agent. Other regions, even use raw mango, elumpan puli is used for the purpose. Meen pattichathu will have small fishes (sardines, anchovies or even squid) with coconut gratings. 'Wild duck' may be cooked as mappas or roasted with stuffing.
For pouring on dishes, buttermilk mixed with turmeric and spices called 'Kachia moru' is used.Pickles may be from mangoes, limes to ilumbanpuli and variety of gooseberries. The feast resembles Hindu sadyas with dishes like parippu, erusseri, pacahadi etc.
1. Varathathu (crisp fried)
2. pollichu varuthathu(par boiled and fried)
3. Pollichu Olarthiathu(par boiled and sautéed)
4. Pollichu wattichathu(dried with use of little water)
5. Vevichathu (cooked in red gravy)
6. Moilee(coconut stew)
7. Pollichethu(broiled)
8. Perelan(coated with thick gravy)
9. Keachiath (warned curries)
10. Puzhungizthu(boiled)
11. Maavu Kuzhachathu(well knead dough)
12. Achar
CHRISTIAN WEDDING MENU
RICE
CHICKEN ROAST
MEEN VEVICHATHU/MOILEE
PORK PERALAN
DUCK MAPPAS
VELLAYAPPAM /STEW
KALAN
THORAN
PICKLE
BANANA (POOVAN)/THAIRU PAANI
FESTIVALS:
• ONAM:
The harvest festival denotes the starting of Malayalam New Year. Celebrated all over the state with no barrier of religion and region. It is the main festival, Celebrated over 10 days. The festival has got the story of King "Mahabali", the Asura King. Malayalis believe that the King comes back to Earth to see his subjects during Onam. He is welcomed by putting 'Pookkalam' (floral designs) in front of all malayali houses. New clothes (onakkodi) is worn by people and onasadya (feast) is eaten which is strictly vegetarian. The typical Onam Lunch will have dishes li
ONAM SADYA
SHARKARA PURATTI
KAYA VARUTHATHU
POOVAM PAZHAM
PAPPADAM
PULI INCHI
PICKLE (Mango/Lemon)
AVIAL
THORAN
ERUSSERY
KAALAN
OLAN
PACHADI
MATTA RICE
PARIPPU
GHEE
SAMBAR
PRADHAMAN
PAAYASAM
PULLISSERY
RASAM
SAMBHARAM
• VISHU: On April 14th Kanikanal is the ritual followed by vishu-kaineetam (offerings or presents given to younger in the family by the family head). 'Vishukodi' is new festive clothes and followed by a sadya. RAMZAN, ID, CHRISTMAS, BAKRID.
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LUCKNOWI / AWADHI CUISINE
Lucknow, the capital of U.P extends along banks of the river "Gomthi". The creator of Lucknow as it is today is Nawab Asaf ud Daula. After the battle of Buxar, the rulers of Awadh, turned their attention to more peaceful pursuits. The city became known as the centre of Urdu poetry and country diction, and reached its' acme during the reign of Wajid Ali Shah, who was a connoisseur of music. He invented Dumpukth, the 'innovative Awadhi Cuisine", poetry and food. Lucknow is known for its elaborate cuisine, 'chikankaari' (embroidery on muslin cloth) and the 'Pehle Aap' tradition (emotional warmth and high degree of hospitality). The culinary skills were raised to a fine art under the royal patronage, a favorite pastime of Nawabs of Awadh being perfecting the art of cooking. Awadh region constitutes the area of old Lucknow and Kanpur in U.P.
In olden days, three classes of people were employed in preparing food. The scullions who cleaned enormous pots and dishes worked under bavarchi(cook) , who cooked food in large quantities. The 'rakabdar', the most expert chef, usually cooked food in small gourmet quantities for the nobility.
People living in Awadh region are basically Muslims who have a great affinity towards rich and heavy dishes, which makes Awadhi food altogether a different affair. Awadhi food is rich in spices and oils. There is more emphasis on finesse of gravies (some are strained to make finer).
AWADHI MEALS:
Breakfast: Generally slightly heavy as compared to other meals. The items may include stuffed parathas, sauted offals etc.
Lunch: Constitutes rice, non-veg gravy, a bread, a vegetable and a dessert.
Dinner: Traditionally starts with a Kebab, (starter) followed by normal courses.
The Bawarchies and Rakabdars by their expertise of blending spices, achieved a high degree of finnese in cooking. This gave birth to Dum style of cooking or the art of cooking over a slow flame, within sealed containers and preferably heated from the top as well(by live coal)
The Lucknow 'Dastarkhwan' would not be complete unless it had
1. Korma: Braised meat in thick gravy.
2. Salan: A gravy dish of meat and vegetables
3. Kheema: Minced meat
4. Kebabs: Ponnded meat cooked over coal fire.
5. Bhujia: well cooked vegetables
6. Dal:
7. Pasinda: Fried slices of tender meat in gravy.
8. Pulao:
9. Rotis: Warqi parathas,roomali, sheermal etc
10. Gullatti: Rice pudding
11. Kheer
12. Mazaffar: Vermicelli fried in ghee, sweetened and garnished with nuts.
13. Halwas : garnished with balai /malai
14. kulfi :Indian version of icecream
Nahari is a hot favorite of Awadhi ;and is a meat preparation with thick spicy gravy. In 'paye ki Nahari' bones are cooked and bone juices is mixed with the gravy. It is eaten traditionally with Kulchas.
Lucknowis have an affinity to pulao than to Biriyanis. There are some unique techniques in making Lucknowi pulaos. In 'Yakhni pulao', a thick meat broth (yakhni) is prepared in which whole spices are not added directly but wrapped and tied in a muslin cloth and dropped in to the broth. Afterwards, it is taken out. The rice is then cooked in this broth. And the vessel is sealed to relating the flavour.
The Lucknowi menu changes with season. The severity of winter is fought with rich food. Paya (trotters) are cooked overnight over slow fire and shorba (thick gravy) eaten with naans. They prefer fish usually 'rohu' (fresh water). For winter, fish Kebabs cooked in mustard oil are consumed.Peas are the most sought after vegetables. Sawan (spring) is celebrated with pakwan (wisp snacks) phulkis (besan pakoras in salan) curamba (A dessert with raw mangoes cooked in semolina and jaggery/sugar) is eaten in summer, come from rural Hindu community.
Festival: The main festivals are Ramzan (Id ul Fitr), Id ul Zuha, Holi, Dussera, Shab e Barat. During Ramzan, the houses are busy cooking throught the day for iftari (feast to end the day's fasting) for family friends, and the poor. Id ul zuha is celebrated with mutton dishes and varieties of siwaiyan (vermicelli) mazaffir. Shab e barat with various halwas particularly with semolina and gram flour. During Muharam 'haleem' or 'khichra' ;is the favourite. The breads are very popular throughout Awadh. The test of a good chapathi is that you should be able to see the sky through it. The dough should be very loose and left in a lagar (deep broad vessel) filled with water half an hour before chapathis are made. Sheermals invented by Mamdoo Bawarchi. No festival is complete without sheermal.
SOME AWADHI COOKERY TERMS AND TECHNIQUES:
Dum dena: Cook in a sealed container over slow flame. Live charcoal is put on the lid as well.
Ghee durusth Karna: heating ghee till smoking and flavour with garlic water, etc.
Lauba jana: Letting the oil flout on top of gravy.
Bhaghar dena: To temper
Dhungar dena: Adding extra flavour to meat /vegetable by putting coal and smoking.
Galawt: Kebab using chikna kheema. Means melting or raw papaya. Done on Mahi tawa.
Kakkori: Done on seeth. Sookha kheema used.
Moin dena: Incorporate fat (as in puffs) Eg: Warqui, parathas
Ittr /Attar: Flavourings
Kalai: Tin lining given to copper utensils to avert toxicity.
Dastarkhwan: Dining area.
Diwan -e-khar - Assembly/dining room for nobles
Diwan-e- am - Assembly of subjects
Lohe ka Tandoor: Made of copper with kalai. Used traditionally for making sheermal roti..
SOME IMPORTANT DISHES:
Shahi Khorma: White, rich and smooth gravy. Yellow chilly powder, an unique Awadhi ingredient, may be used.
Galawat ke kebab: Made of minced mutton /beef. Maintained with raw papaya and cooked on a moti tawa . Literally means kebab that melts.
Shammi kebabs: fried mutton kebabs
Kakori kebab: Cooked on seekh. Lambmeat flavoured with rose potals and sweet spices.
Pasanda kebab: Made of big flat pieces of mutton taken preferably from 'thigh'
Murg Mussalam: Chicken stuffed with mince and eggs.
Kundan Kaliyan: Thin fine gravy in which mutton in cooked. Yellow chilli powder (Kashipura mircha) used. Meat garnished with sone ki waraq.
Badal jam: Brinjal and tomato preparation. Dry in consistency.
Tangdi kebabs:Made of chicken drumstick.
Noor Mahal pulao: With yakhni, nuts, saffron, milk, kewra jal and malai.
Mazaffir: Made with sevaiyan.
Kheer: Sweet made of rice, vermicelli etc.
Pumpkin Halwa, sooji Halwa, Aloo Halwa etc
Some additional information about Lucknow: Lucknowis like mangoes very much. Maliabad is famous for its' mangos. And they enjoy the ancient dance form called 'mujrahs' . A special potli masala is used in some of the Awadhi, dishes which is called 'Lazzat e team'. Though the traditional combination is a secret it is said to be made with sweet spices (mace, cardamom, cinnamon). Baobeer, jarakush(medicinal herbs), chandan powder, corriander powder etc.
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MAHARASHTRA
Facing the Arabian sea in the west, the vast state of Maharashtra came into existence of 1st May 1960. The total area is about 3 lakh sq…cm and population about 8 crores. For administrative purposes, the state of Maharashtra is divided into six divisions, viz., Konkan, Pune, Nasik, Aurangabad, Amravati and Nagpur. Mumbai is the headquarters of Konkan division. Aurangabad division is also called Marathwada and Amravati and Nagpur together is called Vidharbha. Western Maharashtra is constituted by Pune and Nasik.
History: The history has not influenced Maharashtrian cuisine except for old Mumbai. Maharashtra was ruled by Chatrapathi Shivajis army for a long time.The cuisine did not enhance its’ power nor deteriorated during his period. The Peshwas, the Kokanastha Brahmins who ruled Pune and major parts of Maharashtra after Shivaji enhanced vegetarian cookery.
According to physical features the state is divided to
1) Konkan coastal strip 2) Western ghats 3) Maharashtra Plateau.
` The Konkan Coastal Strip, is the narrow strip of land between the Arabian Sea and the Sahyadri ranges. The coastal strip is wider in the north and narrows down to the south. Rivers in this region flow with great speed. The important rivers are Savitri, shastri, Vashishti. The climate here is generally hot and humid. Konkan receives between 200 cm and 250 cm of rainfall.
The Western Ghats or the Sahyadris: The Sahyadri ranges run parallel to the sea cost with an altitude, randing from 900 – 1200 mts. Many rivers of Maharashtra have their sources in this mountain range. This mountain range also has some important ghats – Thal Ghat, Bor Ghat and Amba Ghat.
Maharashtra Plateau lies to the east of the Sahyadri mountain ranges. The rivers which have their source in the Sahyadris, flow eastwards along with their tributararies through this plateau forming many river basins. This has made the plateau soil very rich and fertile, hence agriculture has flourished.
THE MAJOR FOOD REGIONS
KONKAN, the narrow coastal strip running along the sea, getsheavy rainfall during the monsoons. The traditional crops of this area are coconut, mango, cashewnut, rice and a variety of pulses. This region also grows a great quantity of Kokum, a sweet, sour fruit whose dried skin is used for adding a gentle sourness to Konkani curries. Kokum seeds are used for making a delicious sherbet which is called “Kokum Sherbet”. Fish is abundant and vast varieties of seafood are available.
The cuisine of Konkan is naturally reminiscent of the landscape, the people and the food they grow. A journey down the coast brings you across the most milk, naturally fragrant vegetable mixtures served with local breads or spicy hot fish and meat curries whose base is coconut milk spikled with innumerable exotic spices and herbs. Moving southwards along the coast, reveals the use of certain ingredients of cooking typical to this area such as kokum, curryleaves, asafetida. The Konkani curries are based on two basic masala pastes, first in the “Rasgoli” mixture made from fresy coconut and a variety of spices and second is the “Bhajana” mixture which is a paste of stronger spices with roasted coconut and onion. The former is used for fish curries and the latter for meat or chicken curries, but both masala mixes can be used equally effectively for vegetable curries.
The Saraswat community is spread over the coastal parts of the South and in towns as Sawantwadi, Ratnagiri, vengurla in the Konkan. These are conventionally vegetarian but the Saraswats from the coast of Konkan, relish fish.
WESTERN MAHARASHTRA: While the food of certain `Brahmin communities around Poona in vegetarian, the diet of the Marathas, headquartered in Kolhapur is rich and extravagant, as well as spicy. The Marathas, belonging to a class of working agriculturists, were once Hindu India’s best warriors. During their campaigns, they ate and enjoyed whatever came their way, from baked quails to spicy hare shredded and cooked in red hot chillies. The villagers around Kolhapur are known to drink and enjoy the red hot fat floating on the surface of their delicious mouth watering hot meat curries.
A city of palaces and gardens, set along the Panchganga river, Kolhapur is a historic Maratha city. The temple of Mahalakshmi is its central point. Most Kolhapuri people are in the farming business – with sugarcane, rice, pulse and fruit and vegetables being marketed from the city. The people of this region show a preference for heavily spiced foods with lots of chillies. Kolhapur is famous for meat curries which make one’s ears sing. Called rassa, this red hot meat curry is served with chappaties a ‘Pandhara Rassa’ – white gravy to dilute its pungency or a chilli gravy for those who are brave enough to want more adventurous eating. Kolhapur is also famour for tambda rassa, kombdicha rassa. This region is famous for its local dry meat preparation sukha mutton. The famous mutton kolhapuri originated here. The other famous dish is Ravanpithli which has equal amount of besan and chilli powder.
Home to the Peshwas and many Brahmin communities, pune is a historical city of monuments, institutions of learning, ancient colleges, libraries and theatres. The food of these communities is delicate, sparsely designed and entirely vegetarian. Punneri Misal, Puri Bhaji, Thali Peeth, Dalimbi Usal and fasting food is not only tasty but also nutritious and inexpensive. There are traditional Brahmin restaurants like Chitale, Tambes, Panshikars which sell sweets and savouries which are special to this city.
Watered by rivers like Koyna, Krishna and their tributaries, South Maharashtra is the sugar bowl of the state. Especially in the misty winter months, South Maharashtra becomes a crucible of bubbling sugarcane juice being heated to make jaggery and sugar. This season offers a feast of coconut kernels cooked in this syrup and eaten with peanuts and fresh green channas. Winter also means plenty of typical milk sweets like basundi, masala milk, shreekhand and kheer. It is a social event in these areas to go to river banks for picnics or row down the many rivers to eat young roasted corn cobs called `hurds’ with pungent chillies and green garlic ground to make a tongue scorching chutney. Milk nuts, rough bhakris of jowar or bajra, hot meat curries, chilli spiked snaks – these are favouries of the people here.
Marathawada: The people of this region again show a preference to very spicy food with lots of chillies and garlic. A variety of pickles and chutneys have their own origin here. The food in marathwada is similar to that in Kolhapur in the extent that they both tends towards the spicy. But like all Maharashtrian cuisine, they believe in the principle of original ingredients being fresh and they never mask the taste of any ingredients used in the cookery.
Vidarbha: Though the Konkan and west Maharashtra have their own excellent cuisines, nothing can beat the exoticism and variety of the food offered by the north of Maharashtra – an area which is called Vidarbha and Khandesh. The central Indian Pleateau is not as lush as the coast. A totally different environment and land scape determine the flavours of the cuisine here. Vidarbha is rich in peanuts, rice and most of all citrus fruits like oranges and sweetlimes. Vidarbha cuisine is spicy and the ingredients commonly used are besan or chickpea flour and ground peanuts.
Khandesh: At the north of Maharashtra, Khandesh includes the districts of dhule, Jalgoan and Nandurbar. This division of Maharashtra is surrounded by Madhya Pradesh, the local language is “Ahirani” which is a mixture of Marathis, gujarati and Hindi.
The Tapti river and its tributaries flow through this region, making agriculture the main occupation of the people. The main crops cultivated are jowan and bajra, besides groundnut, Bengal gram (channa), moong, cotton, sugarcane and fruits such as banana and spices such as chillies.
Bhakris made of jowar are popularly eaten with every meal, along with zunka make of Bengal gram flour or besan, matki, moong or chawli usal. Jowar is used in more than one way, Jowar is ground alongwith urad dal to make a different variety of bhakri called `Kainachi Bhakri’. On special occasions, Methi Bhakri and chutney made of groundnut, garlic, green coriander is prepared. Faujdari Dal, a special dal preparation made of urad dal with skin is eaten with the bhakri.
Marriage ceremonies are follwed by a `Gavjewan’ or `lunch for entire village’. A special preparation of jowar made by soaking jowar, pounding it to remove the skin and cooked until very soft called `Ambola Bhaat’ is a must for all special occasions. This bhat is served with kadhi which is thickened with a special combination of Tovar dal, channadal and jowar flour.
Freshly harvested moong is ground along with the skin to prepare dosas flavored with ginger and garlic and these are called `Moongachi Idani’. Vadas are made of ground urad dal, coated with green coriander and deep fried, served along with milk.
Sheng `gole’ is a special sweet prepared on the occasion of ` Pola’ where bullocks are worshipped. For this preparation, jowar and wheat are ground coarsely, formed into a dough, shaped like this О О fried, dipped in jaggery syrup coated with poppy seeds and til seeds. Batti and puranpolis which are prepared, distinctly show the influence of Gujarat in the cooking of this area. The puranpolis prepared are small, shallow fried on tawa using plenty of pure ghee.
MUMBAI – THE CAPITAL: Mumbai, the capital of Maharashtra, is on the west coast. It has an excellent harbour. It is a centre of industry and commerce, where irrespective of caste or creed, people from all over India live a noisy life, where barriers of language, food, customes and tradition vanish into thin air. Mumbai feeds its vast population in different ways.
The five star hotels with a large variety of restaurants offer not only Moghlai and tandoori food but French, Chinese, Italian, Mexican, Thai and other delicacies. Innumerable food festivals bring the best of the world’s selected cuisine to Mumbai’s high class restaurants. The restaurants which cater to the average Mumbaite and his family are far more adventurous. They offer sicy Goan food, Malwani curries and fried fish from Konkan, the cuisine of the southern districts of the state, biryanis from Hyderabad, Thali meals from Gujarat, Sindhi food, Rajasthani delicacies, Bengali sweets, parsee specialities, south Indian snacks, together with European and Chinese dishes adapted to Indian tastes. Yet, smaller lunch and dinner eateries cater to the needs of the huge workforce which lives in Mumbai, leaving the families behind in the villages. These eateries serve simple, inexpensive and spicy food, but enough to sustain a man or woman away from home.
Mumbai’s heritage of three kinds of restaurants lives on even today. Early in this century, the Iranis settled in this island city and set-up corner restaurants where food unusuall for that age was served. Sugary tea served with bunmaska or hand bread leaves with salted butter, custard puddings, mave cakes, vegetable and mutton flipovers, baked biscuits with almonds and ginger were the snacks offered at tea and breakfast time. Lunch or suppertime at an Irani restaurant meant a gathering of men. Serving such after office crowds, many Irani restaurants became famous for their fluffy omelettes, fried chicken, gravied mutton kheema, varieties of biryanis with flat baked bread and kachinber with pickle.
With the rise of thousands of Moghlai and tandoor food restaurants which were accessible to the middle class, the Irani corner shops went into an eclipse. Ut a few still remain. They are sellers of the Parse-Iraicuisine which is part of Mumbai’s rich varied food heritage.
When South Indian first came to Mumbai, in search of jobs or fortunes, they must have missed their standard fare of idlis, dosas and vadas. Their yearning for their native food resulted in chains of Udipi restaurants mostly owned by the Bunt community of South Karnataka. Today, this community owns thousands of idli-dosa joints in downtown Mumbai as well as far away suburbs.
Another category of restaurants – the Gujarati thali clubs, came into existence, when hordes of Gujaratis came to Mumbai in the wake of the cotton exchange auctions. In and around Kalbadevi where their work area was mainly situated, there rose eateries like Thacker’s Club, Joshi Club, Surti, Purohits and several others which sold meals as well as seasonal delicacies like Oondhiyo and daldhokli. They continue to prosper even today because of the simplicity and sumptuousness of their food. The floating worker population or `chakarmanas’ from the Konkan coast patronized the Malwani Khanaval or private eateris where they paid monthly subscriptions and ate their native food in the home of a needy family who accepted boarders at their meal times.
But Mumbai is a city with its own personality and many many of the high ranges and peaks of the Sahyadri served as observation posts in the historical times and many important forts are also found here such as Prathapgad, Vishalgad, Raigad, Sinhagad. Many of the high ranges and peaks of the sahyadri served as observation posts in the historical times and many important forts are also found here such as Prathapgad, Vishalgad, Raigad,Sinhagad new varieties of food rather fast food – were automatically created because of the city’s hectic work style and the need of its citizens to eat a variety of food at a low cost. Hence, snacks like Pav Bhaji, Wada Pav, Bhajias, Batatawada or Sabundana Khichdi or Wada popularised by fast food sellers, have become Mumbai’s official cuisine together with Maharashtrian fare like thalipeeth, Mizal and other snacks from Pune.
But there is one equalizer in Mumbai to which every one succumbs and that is Bhel poori. The bel poori vendor’s cart has all the ingredients for the snacks neatly laid out in an orderly fashion. So that his fingers can move with dizzying speed.
Some puffed rice, wheat flour crispies, chopped onions, chopped boiled potatoes are tossed up alongwith two chutneys – a tart, hot green one made with fresh coriander and green chillies and a thick sweet and sour one made with tamarind and dates. Some sev follows and with final toss, the bel is ready for the waiting customers. Others varieties served from the same cart are sev-poori, pani-poori, ragda pattice.
MAHARASHTRIAN MEAL: The traditional middle class Maharashtrian meal, whether purely vegetarian or non-vegetarian, is a well balanced diet of grains, pulses, vegetables and milk products. Naturally there are regional and economic variations.
People eat their meals sitting on low wooden seats called `paats’. Food is served in a large plate or `taat’ set in front of the dinner. On special occasions, the ground around the seat and plate is decorated with colourful `rangoli’ designs.
The taat contains a small bowl or vati (often more than one), for gravies or dessert. To one side of the plate is a tumbler or pela for water, that is stored in container called `tambya’. In the plate, food is arranged according to ritual. Salt-meeti is placed at the top of the circular plate and it has to be placed first on the taat before any other food follows.
To the diner’s right, is placed a small quantity of the sweet. Then there are one or two vegetables `bhaji’ and a lentil gravy amti. In the centre of the taat is the rice on which is poured yellow lentils – varan and clarified butter-toop. To the left of the salt is a wedge of lime-limboo, a condiment like a pickle or chutney and then the salad – Koshimbir or bharit and a side dish called tondi lavna.
After the first serving of rice, the bread-poli, puri or bhakri is served. More rice or poli follows, depending on what the diner prefers and the other dishes are also replenished.
Once the food is served, the family recites a verse to ask God to bless the food. Honorary morsels of all the food is ritually offered upto God – naivedya.
A typical Maharashtrian Lunch for a special occasion should include:
• Varan-bhath eaten with limbo, toop and meeth
• Spiced rice – Masale bhaat
• Poli/Puri
• Amti
• Batata Bhaaji
• Gravied whole lentil-usal or one other bhajji
• Chutney and pickle
• Koshimbir
• Papd, Bhaji
• Plain or spiced butter milk (taak/mattha)
• Sweet dish – shrikhand, kheer
Ordinary meals conclude with buttermilk, and usually some white rice.
Special meals conclude with a sweet, flavoured betel leaf –vida/masala paan.
CASTE
Brahmins:Brahmins are
1) Konkanasthas 2) Deshastha
3) Saraswat (Gour Saraswat) 4) Karhade
Konkanasthas were the Brahmins form the western ghats and dashasthas were from plateau.
Karhade : - The essence of karhade cuisine lies in its simplicity in cooking maximum delicious food with minimum culinary species and masalas. The spices are just enough to enhance and bring out original flavor. Another peculiarity of Korahade cuisine is to bring out the taste of all parts of fruits and vegetables thus preventing wastage, the best eg being chutneys made out of skin /peel of doodhi and red pumpkin.
Chandraseniya Kayastha Prabhu (CKP): There food reflects their outlook and their profession. They live on fish and mutton and can't do without non-vegetarian food even for a day. CKP's are known to eat on the smell of fish. Their food is such as dried prawns (80 days) and other dried fish. Their food is cooked in a vaatan of coconut, onions, ginger, garlic chillies and garam masala. A lot of vegetables are cooked with fish, a lot of fish is stuffed with chutneys and vegetables.
Marathas: Their foods work on the principle of the fact that if you can not eat a lavangi chilli dipped in red chilli powder, you are not man enough. Only a maratha can cook the same gravy in 10 different ways, each one better than the other. A lot of their food is named because of the appearance like Pandha Rassa (white greasy) lambdi kombdi (brown chicken) etc.
Service: It is important to know that the maharashtrian meal is the only square meal which plays of equal importance to both rice and wheat. The varan bhat with pure ghee that is ordered earlier is an appetizer and a lubricant for the intestine to prepare stomach juices for the meal to come. The buttermilk washes down all the food that may have been fried or rice spices.
Festivals in Maharashtra: Maharashtrians are religious God fearing people. Their festivals alongwith fun and entertainment involves a lots of 'pujas' and haldi-kumkums an occasion of married ladies.
1) Sankrant - (makar sankrant)- The sweet especially prepared for this occasion are effectively heat producing and warm the body. Til-gul a ladoo of gingelly seeds and jaggery is hall mark of the festival. Gulachi poll, kolache bharit and mugachya dalichi khichdi are hall marks of this occasion.
2) Rangapanchami: This is commonly known as holi Rangapanchami is symbolized by the very famous puran poli with lots of pure ghee and coconut milk or plain milk.
3) Gudi Padva: Maharashtrian celebrates Gudi-Padva by making shrikhand and puffy puris for lunch. Sometimes a neem chutney is added on the mere orthodox menu.
4) Dusshera :- The ideal food on Dusshera is sakhar bhat or shrikhand puri. Dusshere is one of the 342 shubmuhurats in the Maharashtrian calender and is on an ideal day for financial investment like gold.
5) Diwali: The festival of lights is more than just its name signifies. Diwali is signified by 'pharal'. Only sweets are given importance to in this festival, chaklya, anarase, karanjya, sher etc. Are the foods that one makes days before diwali.
6) Ganesh Chaturthi: Ganpatis' sweet - modak is the all time favorite of all Maharashtrians. Besides modak, barali bhyat (coconut rice) karanjia , kanvalya etc are made and eaten with great gusto.
Some speciality dishes:
Zunka-bhakar: Zunka made with gram flour, onions, salt, oil, tempered with chillies and garlic. Bhakar is made from dough or jowar flour and water baked on charcoal.
Muttonache sukhe: Dry mutton preparation gravy made with roasted and powdered dry coconut garam masala, poppy seeds, jeera, chillies.
Tomato che saar: Tomato puree to which coconut milk is added and tempered with oil, mustard seeds, hing, curry leaves and green chillies.
Kolache Bhart (Brinjal): Roast brinjal, remove skin mash add tamarind pulp, coconut milk, jaggery and salt and tempered.
Shankarpale: Short crust pastry made up of maida, sugar, milk, cut into diamond shape and deep fried till crisp.
Pandhara Rassa: Mutton gravy prepared with coconut milk, cashewnuts and garam masala.
Puranpoli: Chappaties stuffed with cooked chanadal, jaggery flavoured with cardamom and nutmeg. Served with ghee or plain milk or coconut milk.
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MADHYA PRADESH
Historians believe that modern Bundlekhand represents the entire territory ruled by Chandelas.The Chandelas, who rose to power during the early 10th century A.D. had their capital at Khajuraho, decorated the place with ponds and temples. According to the local tradition there were eighty five temples but now twenty five stands in varying stages of preservation. The palace lost its importance in1500 A.D.
It is said that Kartraj, a descendent of “Luv” was admired by Pandits to organize a ritual to prevent the evil influence. Through this they came to be known as “Grahniwar” or “Gaharwar”.These Gaharwars later become famous as “Bundelas”. According to legends the Chandelas originated from the Gaharwar family of Kashi, who were descendents of “Kush” – Lord Ram’s Son.
The temples of Deogarh and Khajuraho depict the marvel of their architectural skill.Immortal musicians like Tansen and Madhur Ali hail from Madhya bharat.
The temples buildings, castles and ponds are the proud examples of their cultural heritage. This history of Budelkhand is still living by the poem, and will be ever remembered by their famous poets, kings, musicians and freedom fighters.
The people of Madhya Bharat/Bundelkhand have a liking for delicately cooked dishes of various tastes and flavours, both vegetarian and non-vegetarian dishes. The method of cooking varies from stewing, roasting, broiling, braising and frying. The Rajputs were fond of non-vegetarian dishes i.e. mutton, fish and games specially hunted. These were cooked in desi ghee and flavoured with cloves, cinnamon, ilaichee phool, patthar phool, peppercorn, shahi jeera and saffron, and preferred the “Dum” style of cooking. This region is covered by its adjoining area had some influence of cooking style of Uttar Pradesh and Rajasthan also. Some of the popular dishes from this region are
• TEETAR KA RASODAR (Any game bird stew)
• MURAR KE KABAB(Deep fried lotus root patties)
• RAAN KEBAB KESARI (Saffron flavoured roast leg of lamb)
• MURGH CHANDELA( Red gravy of chicken)
• BHAWANI KOFTHA (Named after king Bhawani singh).
• DAL PANCHMEL
• ADRAKI CHAWAL
• BARSAATI CHUTNEY (A green leaf chutney.)
• SEETHAPHAL RAITHA (Mashed pumpkin relish).
• KAITH KI CHUTNEY (Pulped roasted pineapple)
• GOSHT BUNDELA( brown stew of lamb.)
• MAHUA (kheer of mahua berries)
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PUNJAB
HISTORY / GEOGRAPHY
The word Punjab is made of two persian words 'Panj'(five) and 'Aab' (water) , as the five rivers Jhelam, Chinab, Ravi, Bias and Sutlej flow through this region. Punjab emerges into history with the coming of Aryans into India, then came the Muslim invaders from Persia and Afghan. During this period, the Punjabi cuisine was also invaded and the 'Tandoor' came into use in Punjabi cuisine.
During the partition, Punjab was cut into two as East and West( Pakistan). The city of Lahore with all its' clamour vitality of Parsis was lost of Pakistan, as where Gujranwala's orchards of gloriously juicy maltas (Blood red oranges), sugar sweet sarda melons, delicate seedless grapes and sultanas all disappeared form the market, still Punjab managed to prosper. The partition brought in a culture of adventurous, outgoing, eat well - drink well Punjabis to Delhi. They brought their exquisite country face to Delhi - the layered stuffed radish or potato paratha, channa Bhatura and the evergreen sarson ka saag and makki ki roti. The dhabas in Punjab and North India are famous worldwide.
SALIENT FEATURES
• Cuisine is with very little frills
Punjabis are basically farmers and the cuisine is not highly stylized. The state is blessed with fertile soil and hardworking well built farmers and so all types of vegetables, fruits and spices are grown here.
• Variety of pickles are consumed
Carrot ,bandh Gobi, turnips
• Freshness of vegetables is one key aspect in Punjabi cuisine.
The winter vegetables include Mooli (Radish), Arbi (colocasia), Lotus root (kakkri), Shalgam (turnip), Methi, Palak, Bandh gobi, carrot, Mutter etc. During summer, the market gets flooded with Brinjal, Karela, Lanki, Kaddu (pumpkin),
Tarbooz (water melon), Bhindi, shimla mirch(capsicum), khumb(mushroom), Hari thorai (ridge gourd) etc. Mushrooms are considered as the 'Queen of vegetables', and are a delight on the best tables in the world. Mushrooms were hand picked from open wild areas in seasons. Guchi, Chingri and button mushrooms are gourmet's delight.
Ginger and garlic are used in lots.
• Wheat is staple
Wheat and corn is staple though rice is used for festivals occasionally. Breakfast is had as early as 4.00 A.M; morning begins with stuffed parathas with vegetables and eaten with butter or spicy chanas cooked in a clove and cardamom flavored curry. In villages, they don't use rice even for making 'Khichree', but use a mixture of Bajra and special kind of dal called moth.
• Versatile use of pulses
Vivid varieties of pulses are used either split (dal) or whole fashion (saabuth). Mung Saabuth (whole green gram), Arhar (Red Gram), Chana dal (Bengal gram), Kaalechane, Dhullimung, Kabuli channa, Masur sabat (whole black lentil), Masoor dal (split lentil), Urad Sabat (black gram), Rajma, Urad Dal (black gram splitted).
• Non vegetarianism is not very popular
Beef is strictly prohibited. Slaughter is performed by cutting the jugular vein of the animal at the throat.
In Punjab, fresh water fish (rivers and lakes) is obtained. 'Rohu' is the popularly eaten fish. For Punjabi style cooking, apply besan batter all over the fish along with other masalas ,with dominant flavour of Ajwain and Amchur
• Unique T andoori cookery
In olden days, there was exquisite aroma emanating from the food cooked in Karahi (earthen pot) on chulas and angithis and hot tandoori rotis baked in earthenware tandoor. Even now in villages food is cooked in same old fashion. Tandoor is used in a versatile manner. Cooking done in earthen pots give a distinct flavour and cooks better on slow fire, tastes delicious and is more nutritious. Gas and pressure cookers have brought revolution in cooking methods at the cost of taste and aroma. Dal and saag cooked in degchi or karahi on slow fire have distinct taste and flavour; butter Milk churned in earthenware pot has its own taste. Old devices produce better and original taste and result.
• Use of milk and milk products .
It is synonymous with the land of Punjab. Huge tankards of lassy or creamy buttermilk are drunk often having Jalebies dripping with sugar syrup. Some of Punjabi's best food is hearty on good milk, butter milk, ghee and freshly harvested produce. Desi ghee (clarified butter) is the media of cooking ,though mustard oil may be used as a substitute. Curds can be set by adding curd culture to warm milk and is allowed to set for a few hours. The proportion of culture and duration of time taken for setting varies with season. Curd set in earthen pots sets and tastes better curds are used in cooking also. They are also used in marinating and thickening agents.
HERBS AND SPICES
Coriander, til , ginger, garlic, mint, fenugreek, cumin, saffron, Kalonji, Ajwain.
SIGNATURE DISHES
• GAJJAR KANJI: Summer appetizing carrot juice, called "Red wine of Punjab" ,made with mustard, lime juice and salt . Sweetened butter milk called "Matha" is another cherished drink of jaggery and powdered barley.
• SNACKS: Samosa, Tikki(cutlet) , Kachori(Stuffed dumblings.). They are had with tamarind or mint Chutney
• CHANNA BATURA: Deep fried maida breads leavened with curds accompanied with a well cooked chick peas gravy, sour taste and coating cosistency.
• BAINGAN BHURTHA: Baked and mashed flesh of brinjal ,tempered with mustard oil
• STUFFED PARATTAS: Atta breads filled with mooli ,aloo ,gobi,etc. ,smeared with ghee.
• MAKKAI ROTI: Griddled maize flour breads.
• DAL MAKHANI: Blend of three dals (Rajma ,Urud saabuth ,Chenna dal) simmered over night over tandoor .
• SARSON DA SAAG: Mustard and palak leaves made into a mashy mixture ,rich with ghee.
• TANDOORI MURGH
• MACHLI AMRITSARI: Shallow fried fish coated in besan batter.
• GAJJAR HALWA
• LAPSI
• JELLABI
FESTIVALS
• BAISAKHI Rice Kheer, Malpoora, Churma
• GURU NANAK JAYANTHI
• HOLI
• LOHRI Rauh Di Kheer (Sugarcane Juice Kheer), Akhrot in Gur
• KARVA CHAUTH Phenian di kheer, Saada Poora.
BREAKFAST MENU
Aloo Gobi Ki roti
Chola Masaladar
Desi ghee
Jalebi/milk
LUNCH
Gajar kanji
Paneer Pulao
Macchi Amritsari /Kheema Kaleji /Boti Kebab
Naan/ Methi Paratha
Dal Makhani
Palak Raita /Achar
Bhuna Halwa
Lassi
Gajar Pulao
Peshawari Pulao
methi Goshi
shammi Kebab
Baingan Bhurta
Naan
Malai Dal
Kakadi Raita /Achaar
Lapsi
WINTER SPECIALITY
Makki ki roti
Sarson ka saag
DINNER MENU
Adrak ka Shorba
Missi Roti
Peshawari Bharwam Murg
(Mince Stuffed Chicken)
Lohri Chana Dal aur Gosht
Lassan ki Chutney
Pyazi Achar
Paneer ki Kheer
MARRIAGE SPECIAL MENU
Badam Sharbat
Naan /Roomali Roti
Chole Masaladar
Paneer Tikki
Mutton do Pyaza
Murg dilruba
Cabbage Maharaj
Dil Pasand Raita
(diced fruit with beaten curd)
Tomato Shorba
Kabuli Chana Pulao
Murg Maharani
Shami Kebab
Punjabi Thali Machi
Satpura Paratha
Saag Anda
Boondi Raita
Panjiri
(Roasted flour, cooked with sugar and dry fruits.)
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RAJASTHAN
HISTORY & GEOGRAPHY
“RAJPUTANA” the old identity of present Rajasthan and the pride of great Rajput kings is not only famous for its hot-blooded courageous kings, but also for its untouched traditions and rare cuisine.
In the royal kitchens of Rajasthan, as well as most other states, food was very serious business and rose to the level of an art form. Hundred of cooks worked in the stately palaces and kept their recipes a closely guarded secret. Some recipes were passed on to their next generation and the rest were lost forever.
SALIENT FEATURES
• Food adapted to desert life style
Rajasthani cooking was influenced by the war like lifestyle of its inhabitants and the availability of ingredients in this region. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. Scarcity of water, fresh green vegetables have all had their effect on the cooking. In the Deserts of Jaisalmer, Barmer and Bikaner, cooking in the minimum of water preferred, instead to use more milk, butter milk and clarified Butter.
Bikaner is famous for its namkeen products. The famous Haldiram started his namkeen business from Bikaner. Bikaner bhujias are one of the most appreciated. It is said that the water of Bikaner is most suited of namkeens. Kota is famous for its mouth-watering kachoris, samosas and other savory items. To judge and taste of a kachori one should not drink water for at least half an hour after eating one.
• Food is spicy and hot!
“Thari” spicy red oil floats over gravies, which aids preservation and adds appearance.
• Gravies are of rich nature and finesse:
Gravies (like LAL MAAS, SAFED MAAS) are given a tadka and dominant with garam masala flavor.
• Desi Ghee and mustard oil is the media of cooking
• Versatile use of lentils.
Dried lentils, beans from indigenous plants like Sangri, Ker, etc. are liberally used. Gramflour is a major ingredient here and is used to make some of the delicacies like khatta, gutta ki subzi, Pakodi. Powdered lentils are used for mangodi, Papad. Bajra and corn is used all over the state for preparation of rabid, kheechdi and rotis. Various chutneys are made from locally available spices like turmeric, coriander, mint and garlic.
• Diversity of cuisines
1. Rajputana Cuisine (The Cuisine of kings)
2. Marwari (The Cuisine of the Business community)
Marwaris are the one who have got their hold on Rajasthani cuisine; Marwaris introduced the thali system. The richer part of Rajasthan as Kota, Bikaner, Jodhpur and Jaipur is affected by the food culture of Marwaris, which is a bit similar to Gujarat. Marwaris are strictly vegetarian and never compromise on the purity and quality of food. Very much away from the hunter Rajput kings, they use all sorts of fats, ghee and oil. The Marwaris have such a sophisticated food habit that they avoid underground vegetables and even those who have underground vegetables avoid carrots.
SIGNATURE DISHES
• DAL BATI: Bati, Dumplings of whole-wheat flour, cooked on live coal, dipped in pure ghee and served with a spicy dal. (A Katori of dal along with the same amount of ghee is served),
• CHURMA BATI: It is a derivative of bati. Bati is broken into small bits and mixed with ghee, sugar, dry fruits and given a ball shape.
• GATTE KI SUBZI: Gram flour rolls boiled and cooked in a rich and mildly spicy gravy.
• GATTE PULAO: Rich Pulao made using gattas,
• MEWA PULAO: A delicacy made using Basmati Rice, ghee, milk and nuts.
• BIKANERI KHICHDI: Made from wheat, rice, ghee.
• PYAZ KI KACHORI: A kachori made with a stuffing of spicy onions.
• Similarly dal ki kachori, aloo, mewa, sooji, kikathori are other variations.
• GHEWAR: cardamom flavored porous sweet meat dipped in sugar syrup.
• ROTLAS: A thick roti made of jawar, bajra, makai on an upside down earthen pot is a dish commonly used by the kalbelias one of the most common tribals.
FESTIVALS OF RAJASTHAN:
GANGAUR: It is a festival celebrated by ladies in which Gauri Puja is done. “Jhulas” are put on the trees. `Ghevar’ the traditional sweet associated with this festival is prepared all over the city.
MAKARA SANKRANTI: The festival is celebrated on the 14th January every year. This has now become the festival of kite flying which does not spare the soaring spirits of anyone in Jaipur. The traditional sweet associated with it is til laddoo, Phirni, made in abundance by the halwais of Jaipur.
HOLI: It is very famous in Rajasthan and hence celebrated for five days in Jaipur. Dal Bati and Churma Bati are prepared on live fire. On Holi savories like Kachori, samosas, mathri, sev and sweets like Gujia and halwa is prepared.
DUSSEHRA: Kota and Jaipur are famous for Dussehra celebration and use of mixed cuisine for the feast during Dussehra. The Mavarattas, before dussehara , is a fast for nine days. For these nine days cereals are not used in food.
MARRIAGE MENU
LASSI / AMLANA
MISSI ROTI, POORI, LACHEDAR PARTHAS
MEVA PULAO, GATTA PULAO
SAFED NAANS, LAL NAANS
PANEER PASANDA, KER KI SUBJI
SANGRI
GATTE KI SUBJI
SAUNF KE MASALAEWALA KARELE AUR ALOO
TAMATAR AUR MIRCHI KI SUBJI
PAPAD, RAITA, PICKLE, (MANGO, LEMON, MIXED)
GHEWAR, MOONG DAL HALWA, PHIRNI.
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TAMIL NADU
GEOGRAPHY
The culinary tradition has evolved from the community of Chettiyars -essentially consisting of financiers and businessmen hailing form Chettinadu, which is located from 110 km east of Madurai. Chettinadu is situated on the Rail route to Chennai from Rameshwaram and between Tirumaryam and Karaikudi.
The Chettinadu cuisine is not confined to a continuous geographic area. It is a series of pockets spread over Tamil Nadu united by its unique cultural identity. One of their unique cultural identities is their cuisine, which happens to be a mirror of the whole state. As financiers, Chettiars traded overseas which took them to Ceylon, Burma, Malaysia, China and Singapore. The flavor of all these areas reflects in chettinadu food.
HISTORY
The term chetty is derived from the Sanskrit word Shreshta which means 'important' or 'superior'. They lived as Zamindars. The cuisine reflects the lifestyle of rich generous 'Nattukottain Chettiars' and specializes on vegetarian cookery. The dishes are hot and darkly pungent with fresh ground masalas and a high calorific value. At the same time, there are sundried and salted vegetables which are stored and used by 'Achis' or chettiars's housewives.
SALIENT FEATURES
• Food considered with high regards
The Chettinadu is a mirror of Tamilians' culture and taste too. The uniqueness is that they concentrate not only on taste but also on nutritional value. Says Tamil proverb " Unavu Marundhu; Marundhu Unavu" means Food is medicine; Medicine is food.
• Vegetarianism is more dominant
Naturally, South Indians take hot food because of tropical climate. The staple food is of rice (gives bulk), sambar with fibrous vegetables and lentils, Rasam (with pepper) and curd which neutralizes and stimulates enzymes for digestion. Desserts like Sakara payasam and Dal payasam are served in the end.
• Vegetarianism is more dominant
Naturally, South Indians take hot food because of tropical climate. The staple food is of rice (gives bulk), sambar with fibrous vegetables and lentils, Rasam (with pepper) and curd which neutralizes and stimulates enzymes for digestion. Desserts like Sakara payasam and Dal payasam are served in the end.
Rice is cooked in wonderfull varities as Puliyogarai (tamarind rice) , ilumicha sadham (lime rice),Dosai, idli, Uttappam etc. Savories like masala vadas, medu vadai, murukku, elladai are also relished
The fishes they use to make Kolambu (gravy) or varuval (fry). Meat are available cheap since they consume less amount of meat (only on Sunday and Wednesday).
• Gingely oil mainly used.
Oil used is chiefly derived from till or sesame seeds.
• Use of authentic utensils and traditional vessels
Utensils are mainly brass, silver and Aluminium. Cooking is done in brass or Aluminium vessels. For service of food Thukku (Four compartment dish attached together with a handle) is used for side dishes. Gravy dishes like Sambar and Rasam are served in Thooku Kooja (a container fixed with handle and side projection for easy flowing of gravy without spilling. Water is poured in silver tumbler from Mankooja (clay water jug) which is fresh and cool. Food is served on banana leaves or even dried banyan leaves are used as plates.
SPICES AND HERBS
Chettiars introduced many spices brought from different parts of the world into their cuisine. Spices are always added wet to gravies ,ground on stones ,to bring out maximum flavor and texture.
Anasipoo: star aniseed
Marathi mukku: dried flower pods
Kalpasi :dried fungus .
Apart from this there is a prominent use of tamarind, whole red chillies cinnamon, cloves, bayleaf, peppercorn, cuminseeds, fenugreek etc.
FESTIVALS:
CHITHIRAI : New Year celebration on April 14. Mangai pachadi is made on this day.
POURNAMI: It is the full moon of spring in May. Savory and sweet Kozhukuttai are made.
AIPPASI DIWALI: Non veg is taken on this day.
KARTHIKAI Karthikai deepam is celebrated in this month by lighting oil lamps on the full moon day.
THAI PONGAL: This is the first and clement harvest festival of South India on January 15th. Pongal is celebrated for four days.
BOGI PONGAL: All the old items are burned one day before pongal
THAI PONGAL: To thank sun god
MATTU PONGAL: To Thank cow.
KAANUM PONGAL: To sit with elders. The main items are Kozhukkatai ,Ven pongal,Sakari pongal .
SIGNATURE DISHES
1. TAKKALI RASAM: Pepper base, light, flavored, digestive, tomato soup.
2. MAANGAI VATTAL PACHADI: mangoes cooked along with Thuvarom Parippu (red gram) seasoned and flavored.
3. SADHAM- Rice normally flavoured. Gingelly oil is used.
4. KEERAI MASIYAL: Green leaves has a major part in Tamil cooking. Every week at least two days they will use green, which is an easy and cheap source of nutrition, easy to digest and its fibers will clean the stomach. Mainly used are Drumstick leaves, spinach, small leafed greens, manithakkali which have fruits like very small tomatoes. Masiyal (mashed coconut flavour stew) and poriyal were made from keerai.
5. KOZHUKATTAI: Dumplings of rice flour, finely filled with jaggery mixture.
6 VEN PONGAL : Rice cooked with green gram
7 SAKARAI PONGAL : Jaggery is added during cooking venpongal.
KALYANA VIRUNDHU (MARRIAGE FEAST):
Serving of Foods holds a typical style. Banana leaves are laid out on the table or floor and on it placed small servings of meats, fried fish (mean varuval), kozhi kozhambu. There are cooked vegetables mixed with second water used for watering rice (MANDI).Many dishes are made from Banana flower, banana roots etc.
THAALI MEAL
BOILED RICE
SAAMBAAR
RASAM
CURD
PORIYAL (KEERAI, CARROT, BEANS
MEEN VARUVAL
PODALAIGAI KOOTU (STEW)
OURUKAAI (PICKLE)
MANGAAI PACHADI(SALAD)
APPALAM
KUZHI PANIYARAM (DESSERT)
(Rice and jaggery batter fried in oil)
THEME DINNER MENU
NONGU SAARU
(Nature's nectar from palmgrove)
PULI RASAM
(A light, pepper flavoured Tarmarind soup)
KOZHI UPPU VARUVAL
(Fried chicken which previously primed)
KARIVEPPILAI MEEN KOZHAMBU
(Fsih curry flavoured with smoked curry leaves)
THIRAKAL
(Mixed vegetable delicacy stew)
PODALANGAI KOOTU
(Snake gourd with cooked gram)
VATHA KUZHAMBU
(Reduced curry with and soaked and dried sundaikkai)
LEMON RICE
COCONUT RICE
SUDNAL
(A tempered Chick pea savoury salad)
THAYIR SAADAM
(Seasoned cured rice)
PANCHAMRUTHAM
(Five types of fruits, mixed with syrup of sugar, jaggery and honey)
SAKARI PONGAL
SOUTH INDIAN COFFEE
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INDIAN BREADS AND CEREALS
India is a land of infinite variety of its weather, its scenery, its people. Their languages and food are so varied that knowing this country becomes a very interesting subject. Each part of India has something of its own to offer.
‘Roti’ the most basic food of India is a fascinating subject. All over India, Roti and Naan are made form same basic ingredients – grains, salt and water, yet they have tremendous individuality. Roti, in fact, became a generic name for bread in India. With more than a thousand years of blending foreign culture with its own, India has developed a unique range of ‘Rotis’ made of whole wheat flour. These are called by distinctive names such as ‘Chapati’, ‘Phulka’, ‘Paratha’ or ‘Puri’ etc. Rotis made of other kind of grains have descriptive names only, thus we have ‘Makkai-ki-Roti’, ‘Jowar-ki-Roti’,Akki roti. These Rotis have regional popularity.
BREADS FROM NORTH:
| |PHULKA : Common roti made from atta flattened and griddled on a hot tava. |
| |MAKKAI KI ROTI: Slightly thicker than Paratha. This roti is made from Maize and is the size of chappathi. |
| | ROTI : Atta bread traditionally made in a clay tandoor, griddled or cooked on live charcoal fire.Variations possible are |
| |innumerable: |
| |LAAL ROTI- with beetroot. |
| |ROGANI ROTI- with saffron. |
| |PIAZ KI ROTI- contains chopped onions, green chillies and mint leaves. |
| |PUDINA ROTI- Stuffed mint paste. |
| |LASSAN ROTI- Garlic roti. |
| |SHEHAD KI ROTI- Honey roti( honey is added to the dough ) |
| |AMRITSAR KA PARATHA: Each layer of this Paratha, a layer of flour and ghee is applied. The rolling is different from that of a |
| |Paratha. |
| |MUGHLAI PARATHA: The soft dough is shaped into round balls and then flattened ghee is applied and then folded. This is done for|
| |a couple more times. It is presses into a square and brushed with eggs and the corners are turned towards the center. Cooked on|
| |a hot griddle. |
| |KHASATA ROTI: They are Crisp and have a flavor of cumin which is incorporated during the dough making process. They are made |
| |just as Parathas. |
| |SHAHI ROTI: Made all over Northern India, especially U.P. A very rich Roti stuffed with a paste of almonds & ghee |
| |BAIDA PARATHA: This is stuffed with a mixture of Eggs, salt, paneer, coriander & 1 tsp of Ghee or oil. |
| |BIRAHI PARATHA: This paratha dough is stuffed with chick pea dough, rolled out to the size of Puri. Cooked in a griddle with |
| |little fat. |
| |LACHHA PARATHA: Here the dough is made into rope. Then rolled into a circle and rolled out 3 times, half cooked and be rolled |
| |and ghee is applied in between every layer while rolling. |
| |KASHMIRI ROTI: Also called taktaki. Here wheat four is sifted along with pepper and aniseeds, asafoetida and carum and the |
| |liquid used is milk. |
| |NAAN: Leavened bread of North India. It is mainly from UP. Here soft dough is made with flour, salt,soda, curd and butter. |
| |Given the shape of the tear drop and topped with ghee / butter, sesame seeds and poppy seeds and baked in a Tandoor. KHAMEERA is|
| |naan leavened with yeast. |
| |Variations possible are many ,depending on creativity: |
| |BADAMI NAAN : sesame seeds and almonds are sprinkled on top. |
| |ROGHNI NAAN: Roghni means red. Naan sprinkled with saffron. |
| |SHAHJAHANI NAAN: Naan stuffed with cooked mixture of garlic, tomato, kheema, parsley, salt and pepper. |
| |KHANDARI NAAN: Naan stuffed with nuts,dry fruits & paneer. |
| |TAFTAN: Leavened bread with rice flour,milk, yoghurt and eggs from U.P. It can be made perfectly under hot grills and Tandoor. |
| |SHEER MAL: smooth dough with flour, salt, eggs, raisins, khoya, double cream, ghee and yeast mixture. Proven for 8 hours, then |
| |flattened, proved again until double in size, brushed with melted ghee/ butter and saffron solution. Sprinkle with poppy seeds. |
| |ROOMALI ROTI: Soft dough is made, the rounds are flattened, swung in the air and cooked in a heated inverted griddle. It takes |
| |hardly on minute to cook and should be folded like a hand kerchief.(Roomal= handkerchief) |
| |BAQARKHANI: It is a richer version of sheer maal. The traditional method of making Baqarkhani is by DUM cooking. |
| |BHATURA: Deep fried leavened bread of Punjab made with maida , sour curd, soda bicarb /yeast, ghee and salt. |
| |BANJARA ROTI: It is a crispy roti made with bajri flour, chopped green chilli, ginger, garlic and yoghurt. |
| | PURI PATIALA : This is a Patiala style of puri. Here a dough is made with flour, semolina, rice flour, salt, turmeric powder. |
| |The dough is rolled thick, coated with a paste of rice flour and ghee, cut into rounds and then deep fried. |
| |AMRITSAR KI LUCHI: Deep fried crispy bread from Punjab. |
| |BHOPALI ROTI: Equal quantity of wheat flour and rice flour mixed with ground cumin seeds, green chillies, broken cashew nuts, |
| |fresh coriander leaves, saffron, warm milk and water to make a soft dough. This is then rolled and cooked like a chapathi. |
| |SADA KULCHA: Leavened bread of Punjab, it is made from maida and ghee and can be stuffed with a variety of fillings. |
| |SWEET WARQI ROTI: It is a sweet Roti, sweetened with caster sugar with the flavor of cardamom. It is rolled and baked in an |
| |oven at 140 degrees for 30 mts. |
| |GADAI ROTI: One of the popular breads of UP. This is stuffed with a mixture of peas, cumin seeds, garlic, green chillies and |
| |fresh coriander. |
| |MALAI ROTI: It is a delicacy of Punjab. The uniqueness of the roti is in its folding. It is cooked like parathas. |
| |PUNJABI LACHA PARATHA: This is made like paratha with lots and lots of oil. |
| |POORI /PURI: Deep fried atta bread. |
| |Varieties are: |
| |BERMI PURI: The dough is same as Bermi roti; deep fried. |
| |NARGISI PURI: stuffed with a mixture of mashed eggs, potatoes, coriander, chilli and salt. |
| |PALAK KI PURI: From Indore with the flavor of spinach and spices . |
BREADS FROM WEST:
| |BERMI ROTI : Seen in Jodhpur Part of Rajasthan. It is stuffed with a mixture of ground moong dal, onions, 1 tsp salt, chilli |
| |powder, onion seeds and asafetida. |
| |KHAKRA: Crispy roti from Gujarat. Here garam masala is added to the dough. This roti is from Gujarat area. When people |
| |travel, this roti is carried by them for meals as Khakhra's remain for a long time. Eaten with pickle. |
| | GOBI KA PARATHA: It is a Bombay speciality. Here cauliflower is grated and mixed with lime juice, chilli, 1 tsp salt, |
| |coriander, onions and ginger. This is stuffed into the paratha rolled and shallow fried on a hot griddle until; both the sides |
| |are brown. |
| |PHEFRE: Rajasthani farmers bread. Thick piece of dough is palm flattened round, baked on thava; traditional fuel is ‘Kandha’ |
| |(dried cowdung fire) |
| |DOPPATRI ROTIS: They are very popular in Malwa area. They are soft and thin like chapaìthies. But when pulled apart, two |
| |separate roti's can be seen. Two thin breads are sandwiched, griddled to colour & steamed further. Served with nariyal chutney.|
| |METHI NI BHAKRI: This is a traditional gujarathi roti using bajra flour/ wheat flour, chopped fenugreek leaves, green chillies |
| |and turmeric powder.3” diametre flattened with palm. |
| |ROTLI: Gujarathi preparation. Rotlees are thinner and softer than Chapathies. It is a unique style of cooking. It is griddled|
| |on one side and then cooked on direct flame. |
| |ANDEY KI ROTI : Also known as Bombay ki roti. It is stuffed with minced meat /vegetable Kheema, green chillies, coriander |
| |leaves and mint leaves. |
| |DAL-PURI: Stuffed with a mixture of cooked dal with cardamom and cumin seeds. Garam masala rolled into a circle of phulka size |
| |and shape. Deep fried. |
| |MASALA ROTI: Thick roti stuffed with a masala containing chopped tomatoes, chillies, black pepper, onion and coriander.. |
| |YEHUDI ROTI: Jewish roti, gifted by migrants from Baghdad. Refined flour bread , baked and usually served with grilled meat. |
| |PAKWAN: It is a popular dish of Sindh. Leavened bread. it is flattened to round disc, pricked using a fork and deep fried. |
| |TIKKAR: Peasants bread of Malwa. It is a thick roti made of wheat and corn flour, mixed with lots of chopped garlic, onions, |
| |tomatoes, green chillies and coriander leaves. Cooked, dry in a tava. |
| |METHI THEPLA : Dough is a mixture of wheat flour and jowar /Bajra flour with fenugreek, coriander powder, chilli powder and |
| |turmeric. It is made like chapathi. |
| |AATE KA PURA: Savoury wheat flour pan cake of Maharashtra. |
| |MAH KI ROTI: This roti is from MP. Dough is made from Atta, salt, chilli powder, sprouted moong dal and coriander leaves and |
| |made like chapathi. |
| |DHOHDHA: Barley flour bread. A Sindhi speciality with green chilli, coriander leaves and lime juice. Cooked like chapathies. |
| |BARODA DAL DHOKLI: Baroda style. Here pieces of dough are cut into squares and dropped into cooked dal and re-cooked and given |
| |a tadka. It is complete meal. |
| |MASALA BHAATI: The dough shaped into rounds and dry roasted in a charcoal/dry cowdung fire.When cooked, put into a bowl filled |
| |with ghee. Served hot with dal /kadi. |
| |BAFLA: It is a rotis cooked first in lentil soup and then dry roasted. |
| |MISSIE ROTI: It is made from wheat four, Bengal gram flour, spinach, onions and cumin seeds. Served mainly with veg. /meat |
| |dishes. |
BREADS FROM SOUTH:
| |CEYLONESE ROTI : This is from Chennai region of India. Here coconut is added along with the dough. It is a leavened bread. Cook |
| |in a griddle until brown specks appear on both sides. |
| |DOSAI: South Indian bread. Fenugreek flavoured batter is made with ground rice, urud dal (3:1). It can be stuffed with kheema or |
| |potato. Notable variation is Oothappam which is more thicker and smaller in radius than Dosai. |
| |COORGI ROTI: Snow white rice flour roti of coorg. Dough is made of rice puree. Cooked like Chapathi. |
| |IDLI: Traditional breakfast from South India. Served with sambar and coconut chutney. Batter of rice and spilt black gram, steamed |
| |in special moulds. |
| |SEMOLINA IDDLI: Variation of iddli with rava,curd & soda. |
| |KANCHIPURAM IDDLI: Famous from sri devaraja temple in kanchipura. |
| |Each iddli, turmeric colored and tempered, is steamed in bamboo mould lined with turmeric leaves ,weighs 3 pounds(1.5 kg) and is |
| |served as an offering. |
| |ADAI: Pancake rich with wide variety of cereals (rice,urud,chenna,moong)and vegetables(onion, garlic ,chilli).Specialty of |
| |Tamilnadu. |
| |PESARAATTU:Andra ‘s dosai made out of green gram savoured with chutney. |
| |APPAM or HOPPERS: Kerala Christian breakfast.Dutch pancakes made with rice ,toddy fermented and prepared in special ‘chatty’(concave|
| |cast iron moulds).often had with mutton stew. |
| |IDDIAPPAM or STRING HOPPERS: strands of rice noodle, sandwiched, steamed and served with stew. Authentic kerala breakfast. |
| |OROTTI: chapatti made from a dough of mashed cooked rice . |
| |NOOLPUTTU: Coorgi version of IDDIAPPAM. |
| |KADUMPUTTU: Steamed dumplings of rice grains ( ‘thari’) and coconut milk. |
| |THALIYA PUTT:: Steamed cake of rice grains (thari) and coconut milk. |
| |AKKI ROTI coorgi version of OROTTI. |
| |PUTTU: Kerala steamed breakfast preparation sandwiched with fresh coconut. Made from rice, wheat or ragi.Accompaniment could be ripe|
| |bananas, chickpea stew,greengram or fish curry. |
BREADS FROM EAST:
| |DHAKAI PARATHA: It is shallow fried flaky bread of Bengal(Dhakka). Here the way in which it becomes flaky is unique. It is |
| |rolled into rounds, dusted with rice flour ,cut along the radius and then folded into a cone and pressed down. |
| |BATHUWAY KI ROTI: This from Bihar. This uses spinach as a stuffing and uses warm water for kneading. ( bathuway= spinach) |
| |PHULKO LUCHI: It is puffed, deep fried bread of Bengal made with refined flour (with 10% fat incorporated into dough) |
| |RADHABALOBHI LUCHI: Deep fried of West Bengal made from a dough containing atta, dal flour, aniseeds and ghee is mixed to make |
| |dough. |
| |KATHI ROLL OF NIZAM: Speciality of Calcutta.The roti is rolled with a mixture of shredded chicken,onions,chillies,seasoning and |
| |coriander leaves.Also known as ‘Frankies’. |
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KEBABS
One of the most popular and versatile foods of the east, Kebab cuisine has become fine art and the Kebabi is an artist in his own right. There are several spellings of this word including kabab and kebob. But what does it actually mean? As usual the interpretations are varied and many. According to some it is a corruption of the Persian word “KUM AAB” which means little water (because kebabs are made using very little water and hardly have any gravy or sauce).
Very simply it has come to mean chunks of meat grilled or broiled on skewers over an open flame. Normally all hotels and restaurant serve 8 picks per portion, this can vary depending upon the house policy and the meat used e.g. Prawns.
The skewers are usually made of metal or wood and the meat used is normally lamb, mutton or chicken. The idea is believed to have originated in the Caucasus where the mountain people speared pieces of meat on the point of their sword and cooked them over open fires. (Shish – kebab comes from the word “shish” which means sword).
The kebab was introduced and popularized in India by the Turkish, Afghan, Mughal and Persian armies who invaded India. For soldiers and hunters, the kebab was one of the easiest and most convenient ways of cooking a meal. The meat was skewered and roasted immediately after the hunt. They left behind them recipes which they had brought from their homeland.
There are basically three ways of cooking kebabs
1) Grilling 2) Frying 3) Roasting (in the Tandoor)
The most popular grilled kebab is the ‘Seekh’ – minced meat wrapped around a skewer and cooked on an open charcoal fire. The fat from the juices of the meat drips on to the coal causing the smoke to rise. This is what gives the distinctive flavour, aroma and taste.
Other kebabs in this way are the boti, tikka, tangri, kakori, gula, barra and pathar ka ghosht.
Kebabs can also be deep fried or fried on a griddle. The most popular is the “Shammi kebab” which gets its name from Shaam, modern day Syria. Other fried kebabs are Galoti (or Galavati), Khatai and malai, Nargisi, Shikampur, Goolar and Kamargarh. Then there are the kebabs that are cooked in the tandoor. Here, because the flavour of charcoal is combined with all around radiated heat, tandoori kebabs get rather special flavour. Although lamb and fish can be cooked in the tandoor, it is chicken that is most suitable. Tandoori chicken is so universally known, it hardly needs any introduction.
Kebabs being a dry cuisine, a range of accompaniments would inevitably develop reflecting regional preferences. Rings of onions and chunks of tomato are eaten raw. With seasonal vegetables like white radish or cucumber are sometimes added. Raitas are also a popular accompaniment. Various types of chutneys are also served, including a sweet-sour one combining dates and tamarind or a coarsely ground one of coriander leaves,mint leaves and green chillies. Among the breads parathas and naan are the most common, though the ideal is the Roomali roti.
Over the years kebab has adopted countless varieties and guises. Imaginative cooks will continue to adapt and change the basic kebab cuisine. Given below is a list of basic kebabs. Variations and permutations are bound to occur and opinions will differ.
SOME KEBABS
Sheek Kebab: Spicy, cigar shaped, minced meat kebabs, cooked on a skewer in an open fire or tandoor.
Boti Kehab: Boneless pieces of mutton, marinated in seasoned curd mixture along with a tenderizer like papain. Skewered and cooked in an open fire.
Pathar ka Ghosht: The most unusual kebab introduced by Arab missionaries in India in the 12th century. Cooking stones are heated till they are red hot and strips of marinated meat are cooked on them. The flavour is exceptional. The stones are treated as family heirlooms.
Harra Kebab (Burra Kebab): Mutton chops, marinated in a mint and coriander mixture. Cooked on skewers on an open fire. Burra in Arabic means young lamb.
Shammi Kebab: Deep fried patties of well seasoned minced mutton and channa dal (binding agent).
Nargisi Kebab: Gets its name from the nargis or narcissus flower which it is said to resemble. The filling of the nargisi is a hard boiled egg enclosed in a shammi kebab mixture. The kebab is halved lengthwise after cooking. The yolk, surrounded by the white set against a dark background is said to resemble the narcissus flower.
Malai Kebab & Khatai Kebab: Variations of the shammi kebab with special masalas and fillings.
Kakori Kebab: Comes from a village in Lucknow by the same name. They consist of finely pounded meat seasoned with spices like cloves and khus khus wrapped around a skewer and grilled on an open fire.
Sula Kebab: Comes from Rajasthan. It is a venison kebab that could be cooked easily soon after a hunt.
Reshmi Kebab: Minced chicken, seasoned and spiced, wrapped on a skewer and cooked on an open fire.
Afghani Kebab: Boneless pieces of chicken in a curd marinade with white masala, having predominant flavour of kasoori methi.
Chicken Tikkas: Boneless pieces of chicken marinated in a tandoori masala, skewered and grilled on an open fire or tandoor.
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INDIAN SWEETS
The cooking of sweets can be called an art and science in itself. The mixing of ingredients, application and withdrawal of heat, technical knowledge all makes it a complex chemical process. In the advanced stages ‘creativity’ has got a major role to play. The Indian tradition of celebrating all happy occasions with sweets has given a special place for sweets in Indian Household. Our favorite expression is: “Aao Muh Meetha Karo”. We have a wide variety, from North to South from Kulfi to payassam, from Each to West, From Rasgolla to Dodol. The sweets can be easily classified according to their origin and popularity in different region.
EASTERN INDIA
The motherland of many ‘in demand’ sweets, the `Moiras’ in Bengal are masters in this field. Mainly milk sweets are made in this region. Paneer or ‘Chenna’ is widely used.
Rasagolla: The king of sweets. Spongy, juicy balls made of paneer kneaded and poached in sugar syrup invented by N.C. Das in 1868.
Kamala bhog: Orange coloured/flavoured Rasagolla.
Cham cham: Light brown and brittle curd fritters. Hold little syrup. Garnished with
slivered almonds.
Rasamalai: Flattened rasagolla, from which syrup is drained off, dipped in kesar
flavoured rabadi. Garnished with nuts and ‘warq’.
Chenna payesh: Creamish in colour, smooth in texture with paneer. Garnished with
chironji.
Chirer payesh: Brownish in colour. Pressed rice added to jaggery and milk. Served
cold and thick.
Mishti Singara: Sweet samosa with a filling of coconut.
Burfi/pedas. Reduced milk (Khoa) sweetened and flavoured accordingly and cut
into desired shapes.
Sandesh: Chenna made into smooth paste added with sugar and flavoured. Given different shapes.
Lady Kenny: Brownish red fritters of Paneer and Semolina served in sugar syrup .
Bhapa Sandesh: Paneer sandesh which is white in colour and coarse in texture. Steamed and garnished with nuts and saffron.
Kala jamun: Black and spongy fritters soaked well, served dry.
Kheer Mohan: Sweetened khoya ,colored and flavored ,sandwiched between two flat
Rasagolla. Garnished with ‘warq’ and pista.
Misti Doi: Sweetened curd with palm jaggery; served in earthen pots.
NORTHERN INDIA
What paneer or ‘chenna’ is to Eastern sweets, khoya is to North Indian sweets. The traditional khoya making is time consuming and demands patience.
Zarda pulao: Traditionally prepared for Muharam. A flaky rice preparation with a hearty zafron flavour,from lucknow and garnished with roasted nuts.
Phirni: Mughlai sweet made of rice powder cooked in milk.Coarse texture, yellowish in colour (kesar) garnished with sliced pistas and almonds.
Rabri: Made of cream obtained white boiling milk. Creamish and smooth.
Petha: White, translucent preserve of Ash gourd in sugar syrup.
Angoori petha: cylindrical shaped, coloured and with sugar syrup.
Khoya burfi: Wheatish and brittle. Variations can be chocolate burfi, coconut burfi etc.
Gajjar ka Halwa:Grated carrot cooked in milk and sweetened.served hot/cold.
Karachi Halwa: Jelly dessert with corn flour and sugar. Translucent.
Jalebi: Sweetened fritters of maida and besan batter.
Imarti: Exotic jalebies, less crispy, more reddish made of urad dal & rice.
Rau di kheer: Greenish white kheer from Punjab made of sugarcane juice and rice.
Besan ka Ladoo: Besan balls roasted golden brown held with ghee and sugar & flavoured with cardamom.
Boondi: Small reddish yellow globules made by frying besan batter after passing through perforated spoon. Dipped in sugar syrup and holds the syrup.
Kulfi: Ice-cream like Mughlai sweet with saffron and pistas. Made in special aluminium kulfi moulds. Served over falooda.
Gazac: Crunchy and light brown made of roasted sesame seeds
Falooda: Mughlai delicacy. Made of jelly from straining of boiled wheat and into white noodles and mixed with fruit juice.
Moti choor Ladoo: ‘Boondies’ held together with sugar and made into balls. Topped with slivered almonds.
Gille-e-Firdouse: A bottle gourd preparation from Hyderabad. The grated bottlegourd cooked in sugar syrup but should not dissolve completely.
Shahi tukda: Fried triangles of bread served with rabadi.Garnish with raisins and chandi ka varak.
Double-ka-Meeta: Derived from the term double roti. Whole loaves of bread cooked in an oven with reduced milk .
SOUTH INDIAN
This part has got a vast variety of rice based sweets. Hyderabadi sweets have a mughlai influence .
Reshmi Zulfein: Sevian sweet during id-ul-fitr.Creamish liquid with seviyan and makhana.
Shalli-anna(Kesari bhat): Made with semolina, sugar, ghee and saffron from Karnataka.
Madhumala: Small tube of wheat dough, rice and chana with mashed banana filled with sugar, sealed at both end and deep fried.
Mysore pak: Crumbly confection of besan, sugar and ghee.
Adirasam: Brownish crisp flat balls fried in oil. Made of rice powder and poppy seed, sweetened with jaggery. From Tamilnadu.
Palpayasam: Offered as Prasad in many Krishna temples of Kerala and Tamil nadu. Made of rice ,milk and sugar.
Pongal: Brownish in colour with mashed rice and dal with little syrup which is of jaggery. From Tamil Nadu.
Parippu Pradhaman: Dal cooked in coconut milk and sweetened with jaggery. Garnish nuts, raisins and fried silvers of coconuts.
Pazham pori: Fritters of ripe banana, deep fried. Sometimes stuffed with coconut , cardamom and sugar/jaggery.
WESTERN INDIA
Srikhand: Satin smooth thick curd sweetened, flavoured and garnished with nuts. Fruit pulp (fresh) can be added instead of saffron to flavour it.
Puran Poli: chapathi stuffed with sweetened cooked and mashed dal (channa). Dough made of maida.
Dinde: Like puran poli but dough with Atta.
Ghange: Dough of either wheat or Rice flour to which cooked mashed yellow pumpkin is added. Added with sugar powder, made to poories and deep fried.
Modak: Rice dough preparation stuffed in with finely grated coconut, jaggery and cardamom flavour. Either steamed or deep fried. Offered to Lord Ganesh.
Gulachi Poli: Chapathi made of wheat flour, and gram flour stuffed with a mixture of grated jaggery, powdered roasted poppy, sesame seeds and dry coconut and flavoured with cardamom and nutmeg.
Khajur Bhari: Dessert from Parsi cuisine. Data mixture sandwiched between two short crust pastry, fried to golden brown and crispy.
Lagan nu custard: Baked wedding desert of Parsi weddings. Smooth creamy and firm, golden brown custard having nutmeg and vanilla essence.
Mohanthal: Marathi Delicacy. Dark brown in colour made of fried besan. Smooth and sets once cooled. Added with khoya and garnished with pistachio nuts and almonds.
Koomas: Dark brown cake (baked) made of flour and semolina.
Bibinca: Layered and baked speciality of goa. Made from a batter of Yolk, coconut milk, sugar, maida, ghee and nutmeg. Served at room temperature.
Dodol: Dark coloured jelly dessert with rice flour and palm jaggery.
*******************
INDIAN COOKERY: METHODOLOGY FOR PREPARING GRAVY
1. Oil
Kerala - Coconut oil
Tamil Nadu - Gingelly oil
Bengal - Mustard oil
Punjab - Desi ghee
Andhra Pradesh - Ground nut oil
Media of cooking varies from state to state.
2. Whole garam masala
It consists of cinnamon, cardamom, cloves, pepper corn, jeera, fennel, mace and bay leaf.
Start at a medium temperature, don’t burn it. It will give wrong flavour.
Herb:- It is the green leafy part of the plant.
Spices:- It could be part of a plant other than leaf.
Spices and herbs have volatile oils which give additional flavour to the gravy and acts as a preservative.
3. Onions
Onion may be used plain, transparent, brown and dark brown. Onion may be
boiled, fried or sautéed. It forms the base for the gravy. It give taste, colour,
consistency and provide bulk for the gravy.
4. Ginger and garlic paste
It provide pungency to the food to improve the palatability and help digestion.
5. Green chilli
It can be used as slit, paste, chopped and julienne.
6. Dry masalas
There are four basic dry masalas in Indian cookery. They are:
Red chilli powder
Coriander powder
Turmeric powder
Jeera powder
All masala are cooked in the gravy without burning till oil starts leaving the
surface.
7 Tomatoes
It can used as paste, chopped, canned, dices. It gives colour, sweet and sour
taste to the gravy.
8 Main ingredients
Seasoning: salt, sweet, sour, bitter, pungent.
9. Tempering
BASIC INDIAN GRAVY
|INGREDIENTS | |QTY |METHOD |DISHES |
| | |( 04 pax) | | |
|BROWN GRAVY | | | | |
|Oil |- |25ml | | |
|Onion |- |150 gms |Brown onions well. Add, green masala, |Roganjosh |
|Ginger |- |5gms |powdered masala and tomatoes fry well. |Aloo Baingan |
|Garlic |- |5gms |Add water and allow cooking. Finish with | |
|Red chilly |- |5gm |garam masala powder | |
|Corriander |- |10gms | | |
|Turmeric |- |3gms | | |
|Jeera powder |- | | | |
|Tomatoes |- |50gms | | |
|Garam masala powder |- |2gms | | |
|GREEN GRAVY | | |Blanch leaves and puree. Sauté onion in | |
|Spinach |- |450gms |oil, add ginger, garlic, coriander powder,|Sag paneer |
|Fenugreek laves |- |100gms |green chilli and fry well, Add puree of |Hara Gosht |
|Oil |- |15gm |leaves (to retain color,do not overcook) |Murgh Hariyali |
|Onion |- | | |Subz Sag Malai |
|Ginger |- |10gms | | |
|Garlic |- |5gms | | |
|Green chilli |- |5 gms | | |
|Coriander powder |- |10gms | | |
|RED GRAVY | | | | |
|Oil |- |20ml |Brown onions well. Add green masala, |Macher jhal |
|Onion |- |115gms |powdered masala and tomatoes: fry well. |Patia |
|Ginger |- |10gms |Add water and allow cooking. Finish with | |
|Garlic |- |5gms |Garammasala powder | |
|Coriander powder |- |10gms | | |
|Kashmirichilli |- |15gms | | |
|Tomatoes |- |115gms | | |
|Oil |- |20ml | | |
|Garammasala powder |- |2gms | | |
|WHITE GRAVY | | |Boil onion and puree. Heat ghee and add | |
|Onion |- |120gms |whole garam masala, ginger and garlic, |Malai Kofta |
|Ginger paste |- |5gms |green chillies and sauté. Add onion |Shahi Paneer |
|Garlic paste |- |3gms |puree, cashew paste and cook well. Finish|Navaratan Korma |
|Green chilli |- |3gms |with cream, curd and lime juice. (Flavour |Ghosht Pasanda |
|cashew nut |- |15gms |to be enhanced with cardamom powder, methi| |
|Curd |- |50ml |leaves and kewra water). | |
|Cream |- |20ml | | |
|Cardamom |- |2gms | | |
|Cloves |- |2gms | | |
|Cinnamon |- |2gms | | |
|MAKHANI GRAVY | | |Boil onions with tomatoes, dry masala and | |
|Onion |- |50gms |whole garam masala. Make a velvety fine |Murgh tikka makhani/butter |
|Butter |- |100gms |puree. Finish with cream, more butter and|chicken |
|Tomatoes |- |150gms |kastoori methi. |Murgh hawa mahal |
|Cinnamom.,cardamom | |2gm | |Panir tikka masala |
|Cloves |- |2gms | | |
|Chilly Powder |- |2gms | | |
|Kashmiri chilli Corriander |- |2gms | | |
|Jeera |- |2gms | | |
|Cashew |- |2gms | | |
|Cream |- |2gms | | |
|Kastoor methi |- |50ml | | |
|Honey |- |2gms | | |
| |- |2gms | | |
| |- | | | |
|YELLOW GRAVY | | | | |
|Onion |- |120gms |Deep fry onions to golden tint with green |Bindi do pyaz |
|Green chilli |- |15gms |chillies and puree with curd. Heat ghee |Paneer mutter |
|Curd |- |50ml |and add whole garam masala, ginger and |Aloo gobi gravy |
|Ginger paste |- |5gms |garlic and sauté. Add onion puree, cashew| |
|Garlic paste |- |3gms |paste and cook well. | |
|cashew nut |- |3gms | | |
|Turmeric |- |4gms | | |
|Cinnamon |- |2gms | | |
|Cloves |- |2gms | | |
|Cardamom |- |2gms | | |
|Kastoor methi |- |2gms | | |
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TRANSPORT CATERING
Air catering
Railway catering
Sea catering
Road catering
Mobile catering
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