{"id":5302,"date":"2018-02-12T03:35:13","date_gmt":"2018-02-12T03:35:13","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5302"},"modified":"2018-12-01T12:47:04","modified_gmt":"2018-12-01T12:47:04","slug":"traditional-authentic-recipes-of-india-requires-a-renascence","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2018\/02\/12\/traditional-authentic-recipes-of-india-requires-a-renascence\/","title":{"rendered":"Traditional Authentic Recipes of India requires a renascence."},"content":{"rendered":"

As chefs and mentors we owe to the generations coming to bring back the lost recipes of India. <\/strong><\/p>\n

With 20 + years of experience<\/strong> in the world of culinary, I believe that food is like oxygen to me. Food for me is God.<\/p>\n

Indian cuisine\u00a0includes a wide variety of regional and traditional cuisines\u00a0inherent to\u00a0India.\u00a0Indubitably India is a paradise of various kinds of cuisines and foods beginning from the fragrant and scrumptious curries to the Kebabs, Tikkas and Biryanis. The Herbs and spices are the most used in every kitchen to spice up the curries. A unique combination of all the techniques and old traditional methods of cooking with an incorporation of the most enchanted spices makes it worth for Visitors and tourists from all over the world to get a marvelous food experience.<\/p>\n

But as time has flown, so are most of the authentic recipes of India. The actual feel of Indian cuisine is evaporating from India itself. Are the Authentic Traditional Indian recipes disappearing???? The answer is yes.<\/p>\n

Reasons are varied right from the busy schedule, fast foods and technology which includes time-saving processes and\u00a0 ready to eat foods to some extent.<\/p>\n

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As Chefs we owe to the generations coming in to bring back the Lost Recipes of India.<\/p>\n

Definitely it can be done by incorporating the various technique\u2019s, methods and not to forget the authentic recipes in the curriculum of culinary students.<\/p>\n

Taking you along, to the various recipes that we have forgotten by giving a few examples as there are many recipes that are forgotten and needs to be restored.<\/p>\n

Parinde mein parinda (Uttar Pradesh )<\/strong><\/p>\n

A lot of work goes into the pre preparation of this dish. It requires lots of patience to prepare this as the flavours have to be beautifully entrapped in to it. \u00a0It is an execution of the bigger roast, that was basically made with whole camel, stuffed with much smaller animals, one inside the other, till the smallest cavity fills up with a boiled egg. It was made with duck, chicken, quail and a boiled egg. Each bird was prepared and marinated separately and differently. The flavor of each is retained so the person consuming it will experience the aroma and flavors to the best.<\/p>\n

Zameen doz (Awadhi)<\/strong><\/p>\n

The term Zameen doz means \u201cInside Earth\u201d in Urdu. This fish dish is cooked by burying it under the ground and was traditionally prepared by itinerant hunters and nomads. With time people have forgotten this authentic cooking cooking style and have adopted faster methods of cooking ignoring the fact that we are not only damaging our own Indian cuisine but also are not introducing to the generations coming with the rich treasure of our very own Indian Cuisine.<\/p>\n

Pathar Ke Kebab (Hyderabad)<\/strong><\/p>\n

Succulent Kebabs made with tender lamb, marinated to impart flavours and cooked over a Stone (Pathar)which is heated over a bed of live Charcoal.<\/p>\n

Phulkari Pulao (Punjab)<\/strong><\/p>\n

Prepared with rich four different varieties of Rice. Aromatic and full of flavours.<\/p>\n

Lehsun ki Kheer ( Rajasthan)<\/strong><\/p>\n

\u00a0<\/strong>Lehsun ki Kheer from Rajasthan calls for a chef\u2019s skills to carefully use alum water to remove the prominent and dominating pungent flavor and odour of garlic. A delicacy that requires an applaud.<\/p>\n

Benami Kheer (Lahsun Ki Kheer)<\/p>\n

Benami Kheer (Lahsun Ki Kheer)<\/a><\/p><\/blockquote>\n