Everybody wants to be a pro when it comes to Indian food. Since Indian food is the kind of food that requires perfection so cooking variegated Indian dishes requires complete knowledge about each aspect. Indian restaurant Sydney hires only the professional staff for cooking Indian food who are adept in the following aspects of the cooking:
- Preparation
The predominant quality of a good and professional chef is that he or she stays organized while cooking. It is important to prevent any ingredients from getting missed. As we all know that Indian food is a blend of multi flavours and there are particular dishes in which we cannot compromise with even one ingredient. So staying organised and doing preparation beforehand is the trait of a professional chef and those who are not professional but like to cook at home, then it may come up being a very helpful tip for you.
- Knowledge of the spices
The individual must know the spices. So that he can know how a particular spice goes with the other spice. Because sometimes it happens that we cannot put spices of different taste together since they will induce bad taste but other times we are bonded to put two spices all together.
- You should know the stages
There are several stages in the cooking process and the individual should know which stage requires what degree of temperature and which ingredients are to be put in that particular stage.
For example, We can not put the raw vegetables in the first stage in which we are supposed to heat the oil and make the mustard, cumin and carom seeds pop up.
- Efficiency in handling the cooking weapons
The cooking weapons are nothing but knives and the other kinds of cauldron or utensils which are to be used while cooking.
For example: When we are to make the tandoori roti on Tawa, we have to make sure that we know how to handle the flame and Tawa simultaneously when we are heating the roti.
- Keep your utensils cleaned
Whichever utensils you are willing to use should be kept cleaned to ensure hygiene along with the highest standard of cooking. Do not leave them wet after they are washed. Corroborate to clean them with the dry cloth and afterwards make them settled.
- Raw vs cooked
Some ingredients can be used raw in the dishes to enhance the flavour like Coriander and kasoori methi. While there are others which we cannot use raw and we have to either fry them or cook them so that they can be used like: we can not garnish our dish with mustard seeds unless we have roasted them.
