In India we love our food – eating has to be one of our most favourite pastimes. Some succulent and spicy curry with naan bread and rice will make most of my compatriots fulfilled for at least the length of the meal. Certainly the Indian kitchen of old with dirt floor and a fire on the ground, can be considered basic in its structure and form. Still, it did and still does, produce some sensational dishes for a very appreciative one billion, or so, diners, around the country. Despite the continued proliferation of the traditional Indian kitchen, there are more post-millennial Western style kitchens being built in middle class Indian homes.
Building the Perfect Kitchen
These Western style kitchens have been adapted to facilitate more Indian types of cooking and food preparation. This is because, let’s face it, a lot of western style food is fairly dire in terms of taste and spice. The gleaming stainless steel look with benches and surfaces reflecting this commercial type obsession with home cooks pretending to be professional chefs has captured a large chunk of the market. Nevertheless the popularity of Indian restaurants all over the world whether in Sydney, New York, London or Paris, are living proof that Indian chefs can adapt to local palates while also adapting to local expectations from city councils about how Indian food should be prepared. Indian food can be very labour intensive and so maximum bench space well serves the Indian home cook, as well as our chefs living globally and cooking in the humblest Indian diner, but to the most prestigious Indian restaurants around the world.
Building the perfect kitchen is very much about designing a functional space that best serves what is being created in that space. Exploring international high-quality kitchens renovations websites like www.sydneyrenovationsbathrooms.com.au gives us tips and ideas on how we can improve our kitchens, but then even more importantly, the planning should only be started after consultation with the person who does the majority of the cooking in the home. It is no point building a kitchen that is modelled on a Michelin starred French restaurant’s kitchen and plonking that inside an Indian home. No sir, this would be a travesty of clashing culinary concepts. This would only complicate and confuse the Indian cook at home. Where would he or she roll her chapattis? Where would the tandoor oven be? How would all that rice get cooked?
Questions like these must be answered by the kitchen renovation company before any actual construction work is started. Building the perfect kitchen in India will, of course, be different in Mumbai and different again in Calcutta. The many distinct regions of India have their own cuisines and therefore require quite different cooking facilities. Kitchen renovation designers must be adaptable to the demands of their different customers in different parts of the country. No raita is the same! No mango chutney is alike! And no cook in Southern India is anything like a cook in Northern India.