Like the inevitable flashback in the HANDI
pot boiler, a part of every
Indian's memory is dedicated to a
munch-by-munch recall of a life time of meals. Food is the integral
part of every Indian's conversation. In India, the taste, colour,
texture, appearance and aroma change with every few kilometers you go.
Indian cuisine varies from region to region giving its own style, name
The concept of 'HANDI'
cooking is as old as 600 to 700 years which has bee passed from
generation to generation in India. 'HANDI'
means an earthern round pot in which cooking of curries takes place on
slow fire. 'HANDI'
comes in different shapes and sizes but the main features are common
to all i.e., thick bottom to ensure that the food does not stick and
consequently burn. It is world known fact that when food is cooked on
a slow fire, its natural characteristic flavour, aroma and taste are
all preserved to the maximum extent. Perhaps, in India, our
forefathers knew about this art much before the world knew about it.
This could be one of the main reasons why 'HANDI'
cooking became not only popular but also an integral part of every
family throughout India where 'food is not eaten to live' but 'people
live to eat'.
The most important aspects of 'HANDI'
cooking are 'Bhunao' and 'Dum', meaning 'Roasting' and 'Maturing' of a
prepared dish. 'HANDI'
cooking style had been adopted for preservation of natural
characteristic of vegetables, herbs, spices where aroma, flavour and
above all taste is naturally preserved to its maximum. Very rarely recipes
were recorded on manuscripts as they used to be passed on from one to
another while working, observing and experiencing under the guidance
of the Master Chefs whom they used to work. A 'Pinch' of spice could
either make a dish delicious or unrelishable - all depending on how
the dish is prepared.
with their latest technological developments have been able to
preserve the same taste, aroma and flavour of natural vegetables,
spices, herbs and seasonings in the curries as 'HANDI'
cooking style would have produced centuries ago. MIDLAND'S
Research & Development Division with their latest innovation has
been able to present 'HANDI'
Indian Curried Vegetables, after working day in and day out for over 3
years, to the best for them to taste the real thing as one would have
had centuries ago with the same authenticated recipes which were used
and are no-where to be seen in today's modern era.