At a neighborhood in Coimbatore, a 3000 sq.feet kitchen which are buzzing with pre-dinner’s activity with young chef chop who are clean and tosses food in pans. A laboratory of sorts is where traditional recipes are tried out and sometimes modified and also standardized.
Different kinds of food are being worked from Ethiopia’s Injeria to the Kongu region’s Kambu roti are made by the chef and kitchen staff at a facility which is created by VM hospitality at Coimbatore. The chefs are helped by food critics, experts and homemakers.
At the kitchen some new dishes which includes gongura from Hyderabad, berbere and mitmita from Ethiopia and Puran poli from Maharashtra are tried here. The initiative is aimed at finding the region’s specific traditional recipes for four brands of restaurants that are specialized in Ethiopia, Parsi, South Indian and Maharashtra cuisines.
The master chefs of the restaurants are from villages. As part of the research to know about the history of the cuisine, the team has made a visit to remote villages, has spoken to many people and has identified new recipes. The restaurants are like museums, which are showcasing the artefacts and the culture of the area too. Presently the whole world is going towards specialty restaurants.
