Who are you rooting for? - Page 3

Originally posted by: Deltablues

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.

I understand what you’re trying to say, but on the show the judges expect you to use different techniques.
It is sad for someone who’s from a smaller town or village and has no access to such tools or even awareness of different techniques. Nobody is saying that they aren’t good cooks. It’s just not what the show is looking for.

In the past seasons there have been several participants who came with little to no exposure to such techniques and they stayed quite a few weeks.

This shows main audience comprises of people in tier 1 cities, and this is what they want to see. Infact look at the number of restaurants in tier 1 cities serving food with techniques like spherification, foaming, smoking, blast chilling, etc. Theatrics have become part of the dining out experience for many

Originally posted by: Deltablues

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.

Kind of describes Baa

Originally posted by: Raina101

I understand what you’re trying to say, but on the show the judges expect you to use different techniques.
It is sad for someone who’s from a smaller town or village and has no access to such tools or even awareness of different techniques. Nobody is saying that they aren’t good cooks. It’s just not what the show is looking for.

In the past seasons there have been several participants who came with little to no exposure to such techniques and they stayed quite a few weeks.

This shows main audience comprises of people in tier 1 cities, and this is what they want to see. Infact look at the number of restaurants in tier 1 cities serving food with techniques like spherification, foaming, smoking, blast chilling, etc. Theatrics have become part of the dining out experience for many

Again, I lived, in one of the poshest areas of a tier 1 city pre-lockdown, where restraunts open and shut down by the dozens every year. One of the oldest establishment there serves the worst food but runs on branding. One of the actual success stories in the area is a small tibetan place. To say that everyone in tier 1 cities can afford fancy epuipments or even likes mindless tweaking of their food which doesn't necessarily add much to the taste is a stretch.

How many fine-dining restaurants in the world serve pinwheel samosa even when it's one of the most talked about 'innovations' in the Indian food scene—leave the fact that it was inspired by bhakri and the likes to begin with? Has it become a staple of all Vineet Bhatia diners? Vineet Bhatia had this beautiful travel show where he went to Indian towns and cooked with local ingredients, and I don't remember seeing him add a fancy technique which was just to show off his skills.

Originally posted by: Deltablues

Again, I lived, in one of the poshest areas of a tier 1 city pre-lockdown, where restraunts open and shut down by the dozens every year. One of the oldest establishment there serves the worst food but runs on branding. One of the actual success stories in the area is a small tibetan place. To say that everyone in tier 1 cities can afford fancy epuipments or even likes mindless tweaking of their food which doesn't necessarily add much to the taste is a stretch.

How many fine-dining restaurants in the world serve pinwheel samosa even when it's one of the most talked about 'innovations' in the Indian food scene—leave the fact that it was inspired by bhakri and the likes to begin with? Has it become a staple of all Vineet Bhatia diners? Vineet Bhatia had this beautiful travel show where he went to Indian towns and cooked with local ingredients, and I don't remember seeing him add a fancy technique which was just to show off his skills.

Never said everyone is a tier one city eats only at fine dining restaurants. Not everybody can afford it, it’s not something everyone likes. What I meant is that these restaurants are fairly common in tier 1 cities.

Restaurants serving food the traditional way will always fare better, because of the number of people that frequent it, and their price point is usually lower.

Yes, not all Vineet Bhatia restaurants serve the pinwheel samosa - but why would anyone want to serve the same food at all his restaurants? I haven’t watched the show you’re talking about, but I’ve seen many similar shows.

I agree that food cooked in the way it should is extremely delicious, there is no question about that. I haven’t denied that, and I’ve earlier mentioned that’s what I eat on a regular basis.

All I’m saying is that is ‘home food’ for most of us and when we go out, many of us want to try something that we can’t or don’t make at home.
Clearly, you and I have different opinions, which is fine. I do not see any reason going back and forth on the same topic. I guess we both understand what the other is trying to say.

At this, I’d like to end our discussion on this topic, but I look forward to your other posts on here.

Originally posted by: Raina101

Never said everyone is a tier one city eats only at fine dining restaurants. Not everybody can afford it, it’s not something everyone likes. What I meant is that these restaurants are fairly common in tier 1 cities.

Restaurants serving food the traditional way will always fare better, because of the number of people that frequent it, and their price point is usually lower.

Yes, not all Vineet Bhatia restaurants serve the pinwheel samosa - but why would anyone want to serve the same food at all his restaurants? I haven’t watched the show you’re talking about, but I’ve seen many similar shows.

I agree that food cooked in the way it should is extremely delicious, there is no question about that. I haven’t denied that, and I’ve earlier mentioned that’s what I eat on a regular basis.

All I’m saying is that is ‘home food’ for most of us and when we go out, many of us want to try something that we can’t or don’t make at home.
Clearly, you and I have different opinions, which is fine. I do not see any reason going back and forth on the same topic. I guess we both understand what the other is trying to say.

At this, I’d like to end our discussion on this topic, but I look forward to your other posts on here.

My point is not that they have to cook what you and I eat at home. What I am saying is that innovation is NOT JUST about putting western techniques on Indian food without prioritising flavour and the inherent logic of the food. There are many fine-dining restaurants in the world that put truffles in burger or mac and cheese. It's insulting to the food and the logic behind the dishes. Anthony Bourdain had a whole ass rant about this

Anyhow, why should innovations in a professional kitchen not be judged by whether or not the techniques enter the cooking practices of other professionals or not? Butter chicken or sizzler platters entered the professional gastrologic armoury in a pervasive way. Same way moleculor gastronomy spread world over from Spain.

Nevertheless, I do agree that we can agree to disagree. :)

For me it's too early to root for one person so far. So far I think the ladies are a lot stronger this season than the men. The only man who has stood out for me so far is Nayanjyoti. Gurkirat is also interesting but he doesn't stand out as strong just yet.

From the women - Baa, Priyanka, Santa, Kamaldeep, and Deepa are standing out for me so far.

Ba.

What an inspiration to cook at her age and be one of the contestant

I think Avinash maybe in the top 3.Apart from him I liked Kamal deep,Deepa, Shanta and Aruna.😳

Baa tried her best in the mystery box challenge.But feel so bad for her as she has to cook in the pressure test.love her cute smile and positive attitude👍🏼⭐️❤️

I am rooting for Baa,Nayanjyoti,santa and kamaldeep