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Need of Standardisation of recipes of Indian

cuisine
Indian cuisine is the general name for the foods of the Indian subcontinent,
characterized by the extensive use of various spices, herbs, and other vegetables,
and sometimes fruits grown in India and also for the widespread practice
of vegetarianism in Indian society. Each family of Indian cuisine includes a wide
assortment of dishes and cooking techniques. As a consequence, it varies from
region to region, reflecting the varied demographics of the ethnically-diverse
subcontinent.

Indian cooking derives from a 5000-year-old timeline, during which culture has
changed, geographical boundaries have changed significantly leading to confusing
terms such as sub-continental cuisine while other parts of a region want a separate
culinary identity. Indian Cooking has however evolved significantly over time and the
varying influences brought into the country by the various rulers and travellers, it has
not lost its original identity, rather become richer with the assimilation of the myriad
influences. This is very apparent in some of the unique regional cuisines.

Indian cuisine being so vast there is a strong need of standardisation of recipes to


safeguard the authenticity and preserve the cuisine. There is no literature or book
that has the entire authentic and original recipe. Writers, chefs and food lovers have
changed the recipe according to their choice, taste and need. Recipe of a dish varies
from one region to another. now its high time to think about it. Old and authentic
recipes will disappear with the old bawarchi, khansamas and maharajs

Indian cuisine being so vast and change in regional availability of raw material,
spices and different method of preparation has changed the recipe of particular dish.
Today we don’t have specific book to refer for the authentic Indian cuisine recipes.
For example preparation of makhni gravy is a matter of debate authentically onion is
not the part of recipe but some books and chefs insist on using onion as it add bulk
to gravy and some go against this notion.

Today internet and web are the fastest and easiest means to get any information but
every other recipe you get on the internet is writer’s version. Where would a common
man find the authentic recipe?

Like any other cuisine like French or Italian cuisine we have specific guidelines and
various books like larrouse gastrominique and The Concise Gastronomy of Italy. Are
present and is being preserved by the chef and people of the country.
Hoteliers and chef are running after foreign cuisines and doing nothing to elevate
and preserve INDIAN cuisine the home cuisine of the country. People around the
world are accepting Indian cuisine with great interest.

Various chef associations of India and around India should work together for this
cause and give proper training to the young and budding chefs interested in Indian
cuisine. It’s the demand of time to do documentation of authentic recipes.

My question is why only European dishes ever deserved to be termed as “Classical”.


we have several writers or chef publishing there version of recipes like Tarla dalal,
Sanjeev kapoor, Dipal khatri etc.why cant india try to create a single Escoffier who
can turn the scenario and bring up the authentic recipes that every one follow. My
concern is lack of documentation original and authentic recipes can lead to loss of
Indian food culture in years to come.

A standardized recipe refers to a particular standard-of-use of certain metrics in


cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule
creates uniformity in kitchen produce, whether or not it is tangible or intangible.

The idea of a standardized recipe is definitely not alien to many of us anymore. In


fact, it has been very widely used around the globe and there are certain metrics to a
standardized recipe that we must follow. In the kitchen, a standardized recipe is a
crucial part of standardizing dishes, ingredients and elements in a restaurant that
might lead to gain or loss during operational hours. Certain restaurants benchmark
standardized recipes in their kitchen, some do not. There are pros and cons of using
standardized recipes.

Benefits of having a Standardized Recipe

1. Creates an absolute standard in kitchen produce and cooking activities.


2. Allows smooth transition between different kitchen staffs.
3. Maintains food quality and food standards during kitchen operational hours.
4. Guiding tool for newcomers to the kitchen.
5. Refresh minds of kitchen staff after some time. (Eliminating guesswork)
6. Referral material should there be any disputes.
7. Base for costing when kitchen costs are calculated.
8. Be a great guide to implementing a new menu should there be any need.
9. Planning and costing purposes when a particular event needs
accounting/kitchen control auditing.
10. Prevents raw food leftovers (with good Kitchen Control)
Cons of having a Standardized Recipe

1. Inconvenient – This can be from the Head Chef keeping the list of
standardized recipe in his room and had it locked or having three big books of
standardized recipe and need kitchen staff to flip over one by one to get
everything done. Inconvenience is the number ONE factor that led to kitchen staff
not using standardized recipes.
2. Time consuming – This is also one of the reasons why standardized recipe
are not followed. During peak hours, a kitchen does not have time to waste, and
every second counts.
3. Better variations – Some Chefs prefer to follow their centric of taste, some are
just worship their own believes. This could cause a problem when there is no
proper training provided and Kitchen Control.
4. Rules are meant to be broken – There are always different people/consumers
around your restaurant. What’s important, the customers. When standardized
recipes are not tested regularly on the restaurant, inaccurate information may be
provided in the standardized recipe. Solution: Leave room or space
for food/cooking variation. This usually happen when the Head Chef is not
properly organized or trained well for his position.
5. A secret no more – Some restaurateurs or Chefs frown on making a book of
standardized recipe because they want to protect their food knowledge. This is a
classic perception: Someone comes by, takes all the recipe and leave the
restaurant after a month.
6. When it’s gone, it’s really gone – At certain times in a restaurant, a piece
of recipe sheet can get lost. When it’s lost, there will be a slight havoc in
understanding as the Head Chef needs to take action immediately. On another
situation, it can also be ’stolen’ or ‘retrieved’ as management of the restaurant
changes, and/or someone steals the particular information, or the restaurant faces
mishaps like kitchen on fire.
Recommended Standard Recipe Elements to Add These recommended standard
recipe elements are absolutely optional and should only be included at selected
times. Note that most recipes require only the simplest of steps to take, and portrayal
of information should be as concise, clear and to the point as possible.
1. Taste – At what degree should this dish taste like, and how you can stretch its
seasoning properties from there.
2. Precautions and Warnings – Precautions while handling these food mix or
cooking methods.
3. Tips & Advice – Best way to beef up preparation methods and cook well
without the need for practical training.
4. What to do while waiting – Important steps or methods to follow or take while
waiting cooking or preparing a food ingredient or food ingredient mixes, etc.
5. Alternatives – Alternatives to this cooking method, or that food ingredient
which might not be available in certain areas of the world. Should there be any
alternative ways to do it, it should be pointed out.
6. Halal status – Halal status is very important. Certain foods are pre-packed in a
non-halal manner, or foods containing pork-based materials used in preparation
or alcohol usage. For example, rum flavouring. Comes in halal and non-halal.
Garnishing recommendations – This should be included and portrayed after recipe
methods.

I am not criticising or accusing every one or every writer there are certain books that
still have authentic or original recipes like Arvind saraswat ‘s book known as
“Cooking with Indian master” is on of the few books that I came across that contain
authentic and original recipes but it has very few and only popular dishes.

Time has come to us to take initiative and create a bible of Indian cuisine recipes
and help in standardization.

Javed akhtar

Ihm pusa, New Delhi

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