‘F-O-O-D’ a very delightful configuration of four letters effectively describes it’s craving importance in a living context. Deep the meaning it possesses, but one cannot think about ending up with the same kind every day to ditch their sensory nerves. Am I Right???
India being a diverse country with the most popular multi cuisine trends, it combines the perfect blend of the tastes for the food-o-holic folks across the nation. It surely has a culture, history and a relationship with each of us. Indian cuisine is characterized by ultrafine uses of many spices, vegetables, grains and fruits grown in each corner of the geographical zone.
Specially, the Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada, sabudana khichdi, masala bhat, pav bhaji, and wada pav. Poha or flattened rice is also usually eaten at breakfast. Kanda poha and aloo poha are some of the dishes cooked for breakfast and snacking in evenings.
The edible preparations play connective role in the community of health, in both, social and religious terms. The beliefs and rituals of our generations have dug up the accurate trails in the hotel management sector. The love for hunger segments is the result of the emerging travel sources and dietary interests. Customs are associated with the manner of food consumption in India. Etiquette, and Serving styles are the basic tools which generously bind up the true formula of seating and dining. Strikingly a new era has begun which practices the unique featured courses in ethical and reflective essence of techniques.
India offers its native eateries with more than 200 types following the sub-categories which are enriched with nutritious and organic content. Indian ‘Kitchen Chef’ was, is and would always be titled first to feminine class from where the stronger routes of eating plans are being carried forward from the centuries as women generally pour heart in the recipe. But as women are not less in any of the sectors today, men have very well managed to enter the kitchen, and probably with more efficiency. After all it’s well said, “A chef must think like a scientist, organize like an accountant, plate like an artist and cook like a grandma.”
(The writer is a Travel Manager)