Friday, April 29, 2016

Food Aesthetics and Chef Artistry

we are all aware of the simple fact that food is a basic human survival.Likewise,many artists will undoubtedly tell you that art is an also a basic necessity ,an inherit part of human life without which one literally cannot survive. But is food by itself an art?Does everyone such an art?Are we to be chefs?Are chefs Artists?
well there's one way to answer these questions.Let's analyse over this from a perspective less focused food from the aesthetic view.

Well every human being is gifted with a set of skills or talents that they aren't ware of But in order to identify  these hidden skills there must indeed be an exposure to such opportunities. Exposure ,to bring out what is hidden and explore them to a better understanding.To analyse and understand this view point better ,let us look into the Hollywood cinema "Perfume", the film portrays an orphaned boy who is gifted with the most profound sense of smell that he can identify from miles away,the film is passed on his quest of finding the perfect perfume and his journey to achieve from miles away,the film is how individuals are born or gifted with a set of powerful skills and talents that they themselves are yet to identify ,for which the necessary exposure is required.


Obviously ,artists and chefs can manipulate food into what we tend to think of as more "traditional" visual art forms,but the result of these efforts are often not meant for consumption and this interpretation of "food art" is entirely different.

If you're at leisure to savour ,the experience of taste it encourages more elaborate cognitive faculties such as what is it like?What does it remind you of?
The cultivated appreciation of fermented products depends on it and even takes the literary elements of taste to next level.

We want wine to allude to the ground in which the grapes were grown .we want the complexities of flavor to unfold like a story after the suspenseful swirl of the glass and the foreshadowing deep inhale.wine and other artisan goods are designed for this sort of aesthetic contemplation.but food doesn't require fine craftsmanship to be meaningful.Any meal,even those taken alone,represents an intersection of human relationships.



For a matter of fact Indian food has been artistic by itself,the use of colors,spices and methods of cooking  are all a form of art.some say Indian food is divine by itself.
"A chef is a mixture of  artitry and craft.You have to learn the craft to get there."--Wolfgang puck


Chef artistry is the form of showcasing ones creativity in the presentation and plating of food.It's a one way process,where an individual showcases various unique styles and techniques in presentation of food,it does not necessarily require any appreciation to make it an art as opposed to the fact anything can be called art.Even an ingredient uncooked and placed in a particular form becomes an art.Art is the one omnipresent entity all around us.we must look for it and begin to appreciate its form and beauty.
"A culinary artist or Culinarian is a person working in the culinary arts.A Culinarian working in restaurants is commonly known as a cook or a chef. Culinarians are responsible for skilfully preparing meals that are pleasing to the palate or as to the eye".
to conclude


,Food and art may both be meaningful and moving (even profound)but in entirely different ways,perhaps enough to distinguish culinary from fine art or even make the comparison moot.





By
Priyank Sukanand,
BCT&CA Final year
CAI













Saturday, April 23, 2016

  BEST OF CAI--CANAPE


A canapé  type of an  hors d’œuvre, which is  a small, prepared  decorative food, held in the fingers and often eaten in one bite. The word canape comes from the French word for “couch”, drawing on the analogy that the garnish sits atop of the bread as people do a couch.Traditionally the Canapes are served as a snack during the service of cocktails and are generally a bit salty or spicy.Generally the canapes are talked as finger food as they do not need any cutlery to be eaten and are a single gulp foods.
Traditionally if you look at the European thought of the Culinary Schools  canapés are built on stale white bread although other foods may be used as a base. This can vary as per the imagination and creativeness of the chefs .Crackers, vegetable cups, savoury baked shells,puff pastry etc .can be the bases. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéing, or toasting. The foods are sometimes highly processed and decoratively applied to the base. Savory pastes ,compound butters nor flavored purees act as the adhesive or spread and the topping can be anything and everything  like meat, cheese, fish, caviar, foie gras, purées, relish etc.
 Canape’ making is a sheer art and chefs who can can put  out a a good display of canape’s are no leass than a music composer as canape’ making revolves around a single principle of  Food Composing.Chefs who command a good knowledge over food composition and food compiling can really do wonders in canape’ making. Final Year students master this technique of compiling and composing keep in mind the basics of compatibility.


By CAI-Faculty

Saturday, April 16, 2016

PALNADU CUISINE


Palnadu is the northern region of Guntur District in the Indian state of Andhra Pradesh.Gurazala being the capital of Palnadu .it is one cuisine that has a lot of culture behind it .Palnadu is also known as Pallava Nadu, it occupies an important place in Telugu history. After the decline of the Satavahana dynasty, the Pallavas became independent in Krishna river valley. The region is known as Palnadu in memory of ancient Pallavas.however being such great cuisine with rich history behind it.

It seemed to have been lost over the years. Which is one of the primary reasons for me to have chosen this cuisine for my competition. It was a cuisine that had to be reintroduced to today’schefs.
The cuisine is known for its tangy, hot and spicy taste, the cooking is very diverse due to the vast spread of the people and varied topological regions. The common ingredients used for this cuisine are raagi flour (known for its tremendous health benefits) bajra flour, red chillies


The cuisine is also inspired greatly by the rich cultural heritage. Rice is the staple food in this region. Palnadu cuisine have both vegetarian and non- vegetarian delicacies in which few of them are Palnadupunjupulusu(Country chicken cooked in spicy gravy), Guttivankayakura ( Brinjal curry ), Panasapottukura (Jackfruit curry), and many more.

The cuisine also consists a wide variety of scrumptious pickles and chutneys such as Gongura pickle, Avakai (mango pickle), etc. The rice could also be mixed with various powders (podi) like putnalapodi, pudinapodi , curry leaves podi , etc.

Even though the food is known to be spicy, yet the sweets of this region are equally wonderful. Sweet dishes of this region are famous far and wide. All these dishes have distinct textures and tastes which one should try BandharLadoo, Bobbatlu and Putharekulu are few such sweet delicacies that are made in pure desi ghee.

Thus the food is a combination of food inspired by various cultures. Food in Palnadu is cooked with love and served with warmth... lot of research has gone into presenting this cuisine as it was a sub cuisine. .below is a picture of my prop which depicts the culture, the rich heritage of the pallavanadu cuisine.
During the January of every year there is a festival called Sankranti that is celebrated during which roaster fights are conducted huge amounts of money is put into the fight .so the roasters in my prob represent this custom of the region . The cloth the wheels and the bells are all very native to pallanadu .All my food was presented in copper vessels as copper is abundantly available in this region
The dishes presented are all native to the pallanadu region 



1 pallanadupunjupulusu
2 sallacharu
3 ragullaannam
4 chakarapongali
5 sajjaappachulu
6 sajjaburulu
7 bellamarisalu
8 biyapindivadiyalu
9 minnapindivadiyalu
10 appadapoolu
11 chiintakayapachadi
12 pallanadukarappodi
13 osirikayapachadi
14 pandumirpakayapachadi

                                                                                                                                 By Chitti Babu
                                                                                                                          BCT&CA Final year

Saturday, April 2, 2016

BEST OF SALADS


Generally a ‘Salad’ is a  mixture of one or more ingredients, which  not only have  leafy greens but also vegetables, meat, fish, fruits, nuts and grains. They can be served as

l  Appetizer – simple tossed green prior to a meal; shrimp cocktail
l  Accompaniment – cole slaw, 3 bean salad, potato salad
l  Main course – Chef Salad, Chicken Caesar
l  Separate – mixed into an extended menu as a palate cleanser: greens salad
l  Desserts –Fruits and /or nuts & gelatin

In a professional Kitchen Salads and dressings represent a large part of the work assigned to the garde  manger or cold station. This area may also be called the pantry.

Salads take a starring role in the trend toward lighter eating. No longer just an appetizer, many salads can be served as main courses and sides. With a nearly limitless list of ingredients and dressings, salad possibilities can go as far as imagination and good taste will carry  them.

One thing is for sure that all salads need to be dressed and some compatible flavours have to be infused which has to be a liquid.This liquid which adds taste and flavour to the salads is called the ‘Dressing’.

As part of the curriculum the students learn the salad making and also master the  flavour blending sothat the Salads made by them taste not only excellent but are flaovourful.While completing the course the students are well-versed with the pantry operations oin a professional kitchen.