Is the traditional home-style food being compromised amidst global culinary experiments_ – the economic times
“Avocado,” she says, all excited, “I just love to cook with it. Noodles and company menu with prices You can buy them from Khan Market… Noodles and company I do all my vegetable shopping from there.”
It’s just another party conversation in Delhi — at a chic “secret” dinner in an inland container depot. Noodles and company kenwood The strangeness of the venue and the wowness of gastronomy aside, it is asides like these, in between courses, that catch the attention. King of noodles menu Parties in the Capital are hardly kosher without one stumbling upon any or all of the following: a) organic warriors; b) cookie cutters/ baker babes; c) wannabe restaurateurs; d) coffee or cheese experts; e) salad or whisky kings and f ) vegetarian bloggers, among many others.
Food is the new fashion. Noodles and company austin And everyone wants a piece of the pie. Noodles and company gift card The equivalent of the little black dress is one’s proclivity to cook. Noodles and company havana It is that one essential without which you cannot these days hope to navigate treacherous society minefields.
And so I listen to culinary experiments. Noodles and company chapel hill The lady is that passionate cook, she tells us, who comes back home after tiring workdays, and whips up beautiful-looking meals — pasta, cheese, truffle oil, avocado — because, after all, “What is the point of cooking if the food does not look good? Even if I get back home at 11 pm, I cook, and then I plate before I eat,” she says triumphantly.
Plating Tectonics Stereotypical sarva guna sampan Indian women have always been expected to cook. Noodles and company high street That virtue has morphed into more in the Insta age. Noodles and company vancouver wa Not only do you need to cook well but you have got to “plate” it better. Noodles pho u menu For once, the gender bias has been demolished too — there are, it seems, an equal number of men and women hobby cooks.
But social media has done strange things to us, including changing what and how we cook. Noodles and company jacksonville fl Annoying hashtags aside — at the time of writing this, there were 83,354,788 posts under #foodporn, my favourite bugbear — access to the internet is deeply changing the sociology of food.
The world over, this has resulted in trends such as an interest in the local and the artisanal, in travelling to seek elusive food experiences and, of course, in the rise of the “foodie” who cannot eat a bite without taking a picture and posting it online.
In India, where traditional homestyle food was typically about taste and spicing and did not photograph all that well, the changes are startling, at least in the urban space of the young and the aspirational.
Does anyone want to cook gobhialoo or bhindi anymore? Or, rasam and rice, break a papad over it and gobble it down? I wonder, as I listen to another friend, in Bengaluru this time, talk about her “simple” experiments.
The friend shares an apartment with a colleague and a dog, and plates up food “nicely” for both! I steer away from the canine, but her late-night inventiveness has included cooking Maggi noodles separately from its masala, which she makes into a thickish sauce (spiked with nam pla) to be used as a dipping add-on to the noodles!
“Even if I’m eating alone, I want food to look good,” she says. Noodles and company tempe Availability of simple technology at easy prices has only helped. Noodles and company annapolis Thanks to a foam gun and a box of nitrous oxide capsules (both come for about Rs 6,000), she whips up basa with kaffir lime foam and frothy coffee martinis on ordinary days.
Then, there’s the stillin-his-20s events manager, who sends me picture of a breakfast: a very fancy hot dog, sitting atop a marble chakla his mother uses for rotis. Noodles & company menu prices “It is perfect for plating,” he grins.
Is this the beginning of the end of home food as we’ve known it? We seem to be at a strange crossroads: while home food is morphing into wannabe restaurant food, restaurant food increasingly wants to be more homely and “authentic”.
Fad is in the Fire In a telling irony, the fashionable The Bombay Canteen in Mumbai celebrated its first anniversary with a “mother of all menus — 10 dishes contributed by mothers of the promoters and chefs. Noodles and company fair lakes These included dahi gujiya, gobhi mussalam and even a charming pineapple upsidedown cake that no cupcake-chic homebaker may attempt these days.
Local ingredients and regional dishes may be driving trendy restaurants but, strangely, the same constituency of young eaters want truffle-oiled pasta and American and European food looking like they belong to MasterChef at home. Noodles and company interview They want to cook what they’ve seen celeb chefs do — on You-Tube, Instagram, sometimes restaurants.
“There are so many guests who ask for recipes,” says chef Vikramjit Roy of Tian, a leader in modernist cuisine in India, “I tell them there’s no point. Noodles of the world menu The food cannot taste the same but they insist. Noodles and company northville They learn techniques from YouTube and send me pictures of the dish, which looks pathetically different, but they say, ‘The taste was similar chef, I feel proud of myself!'”
Roy points out that good restaurants make their own seasonings from scratch and so the taste cannot match up. Noodles and company 95th Also, without true understanding, efforts to learn techniques are half-baked.
The desire for inventiveness is natural. Noodles restaurant recipes All great food stories begin there. Noodles & company locations But if the experiment is fad-led, it is hollow. Noodles and company jordan creek Like the society lady, who raves about her “own sourdough”. Noodles and company chanhassen That’s part of the “hipster” American trend. Noodles and company share price To make your own sourdough with yeast that is natural is pushing culinary boundaries in a society where so much is processed and assembly-line. Noodles & noodles To boast about it in a society, where everything from bhatura to khameeri roti has been made using the same principles in every home, is just blah!