Surender Singh Executive chef
Surrender Singh was born in Tehri Garhwal in India and began his career at the Taj group of hotels in India. At this point of his life he took the important decision to seek a position as a Chef in order to gain employment in his lifelong passion of cooking.He gained knowledge and experience in different aspects of Indian cuisine curry and tandoor. He was trained in traditional Indian curries and then further trained in the regional variations which makes the preparation of Indian dishes such a varied and diverse art of cooking.
The Culture Of Food
Indians take their food very seriously. Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are important occasions for family to get together. Most meals comprise of several dishes ranging from staples like rice and breads to meat and vegetables and rounded off with a dessert. In a lot of Indian homes, foods are made from scratch with fresh ingredients. For example, some families buy their favorite type of wheat, wash it, dry it in the sun and then take it in to a flourmill to have it ground into flour exactly the way they like, as opposed to buying flour from a store! This is changing in bigger cities where people have increasingly hectic lives and are happy to use ready-to-eat, pre-made ingredients.