The mysterious kitchens of India.
December 14, 2006
This is a snap of the kitchen in our Kanchipuram yagya facility. In all my trips to India I have always traveled and stayed with priests, so I know this is typcial of a Brahmin priest’s home; a couple countertops, some shelving, and a two burner gas stove. No sink in the kitchen, no fridge, no oven, although there is electricity. So, at least by American standards it is rather more simple that what we are used to.
But…and here’s the mystery. Out of these simple kitchens comes the most amazing food you’ve ever eaten; fresh, flavorful, delicious. But how? Only two burners. No food processor. No microwave. And in India a typical noon meal consists of a sweet (desert frequently comes first), rice with dal, papad or puri, two vegtable dishes, a couple freshly made chutnies, plus potato, yogurt or buttermilk rice, pickle, and a peppery soup called rasam (yum).
There is serious conjuring going on…some vedic magic passed from generation to generation is being used to create these amazing meals. There must be a special mantra that is passed from grandmother to mother to daughter after some secret ritual performed on the new moon…and only then can they truly be known as a “cook”.
And we western visitors are certainly and appreciative…but mystified.