Who are you rooting for? - Page 2

Originally posted by: Raina101

I haven’t said Indian food isn’t innovative, what I meant is Baa cooks just traditional food in the way it’s supposed to be cooked, nothing new.

I remember a couple of seasons ago someone made a sambar jelly - no compromise on taste just a different texture.

So even with Indian food, a lot of innovation is possible.

And the question should be whether sambhar needs to be geletinised at all.

Originally posted by: Raina101

I haven’t said Indian food isn’t innovative, what I meant is Baa cooks just traditional food in the way it’s supposed to be cooked, nothing new.

I remember a couple of seasons ago someone made a sambar jelly - no compromise on taste just a different texture.

So even with Indian food, a lot of innovation is possible.

Innovation really doesn't mean putting western techniques on non-european cuisine. Smoking panta bhaat which is an innovative way to use up leftover rice in farming communities with a $500 smoke gun and serving it with a white soy aloo chokha on a finale is telling of the absurdity of this industry and is an insult to the food itself. Gumbo is an innovative dish. Heck, even an aloo paratha which has made a foreign ingredient like potato so omnipresent is an innovative dish. Food is really not about using fancy methods just for the heck of it which is why many of these innovations do not actually stand the test of time even in fine dining circles.

What May be absurd to one, may be innovation to another.

I personally enjoy eating (also watching), food that has been cooked differently (or different combinations).

Many may not stand the test of time, but many have.

One of the most famous innovative dishes from our country - manchurian, is a staple at any regular Chinese restaurant in India.

Tandoori Momos are all over the place, and quite loved.

I’ve had the misfortune of trying some horrible inventions, but some have turned out to be spectacular.

So yes, I have nothing against traditional food, cooked as it should - which is what I eat on most days at home. But when I go out I’d like something different.

Originally posted by: Deltablues

Innovation really doesn't mean putting western techniques on non-european cuisine. Smoking panta bhaat which is an innovative way to use up leftover rice in farming communities with a $500 smoke gun and serving it with a white soy aloo chokha on a finale is telling of the absurdity of this industry and is an insult to the food itself. Gumbo is an innovative dish. Heck, even an aloo paratha which has made a foreign ingredient like potato so omnipresent is an innovative dish. Food is really not about using fancy methods just for the heck of it which is why many of these innovations do not actually stand the test of time even in fine dining circles.

This post has left me wondering..has any Masterchef India dish been successful in mainstream or fine dining food streets of India?

Originally posted by: Kyahikahoon

This post has left me wondering..has any Masterchef India dish been successful in mainstream or fine dining food streets of India?

I don’t think any of the masterchef winners run restaurants to incorporate these dishes on the menu.

However if you check out the menus at Garima Arora, Vikas Khanna, Gagan Anand, Vineet Bhatia’s restaurants you’d find many such dishes on their menus.

If m not mistaken Ripudaman Handa used to run a restaurant

Baa, Kamaldeep and Deepa

Originally posted by: Kyahikahoon

If m not mistaken Ripudaman Handa used to run a restaurant

Originally posted by: Raina101

What May be absurd to one, may be innovation to another.

I personally enjoy eating (also watching), food that has been cooked differently (or different combinations).

Many may not stand the test of time, but many have.

One of the most famous innovative dishes from our country - manchurian, is a staple at any regular Chinese restaurant in India.

Tandoori Momos are all over the place, and quite loved.

I’ve had the misfortune of trying some horrible inventions, but some have turned out to be spectacular.

So yes, I have nothing against traditional food, cooked as it should - which is what I eat on most days at home. But when I go out I’d like something different.

Again, Manchurian comes from a migrant community using and fusing with local crops and cuisines. It is not the same as making a jelly out of Sambhar or smoking panta bhaat for the heck of it or for charging exorbitant prices on staple dishes. What purpose does it serve to geletinise a plant-based protein dish like Sambhar which a) makes provides complete nutrition only when eaten with a carb b) has a particular texture for mouth feel.

What I am saying is not whether or not something should be cooked a certain way but whether the 'innovations' that are only accessible to very few people in the world actually does add anything to the inherent food. One might be a perfectly talented cook in rural france, say, with perfect sense of flavours and textures but will never be good enough for these competitions because she cannot afford a stand mixer or a sous vide machine or perhaps because she only cooks french food and doesn't know much about Sri Lankan cuisine or cannot make sushi.

Originally posted by: Raina101

Really? I had no clue

Wiki says there's one in Navi Mumbai and one in hyd..he may just have some stake in that