You can tell someone truly appreciates food when they invite them to share a meal with them. But have you ever pondered the logistics behind feeding thousands of people at once, such as at a festival or a religious gathering? In this article, we’ll examine the process behind producing some of the largest batches of food ever made.
Onam Festival in Kerala, India
Kerala, India’s Onam festival is home to one of the world’s most impressive exhibitions of mass-scale cooking. This festival honors the harvest by serving a traditional meal of 20 vegetarian dishes known as sadya. Twenty chefs work to make 150,000 sadyas for the festival. The chef’s team starts planning a month in advance to ensure the meal is delivered on time.
Desserts like palada payasam, which are made by first forming rice flakes from brown rice, are among the most well-liked items in the sadya. First, the rice is seasoned with sugar and coconut oil, before being rolled up in a banana leaf and steamed. The flakes that form after pressing are saved for later. The flakes are added to the milk that has been boiled since morning, and the total amount of milk used to make the dish is 120 liters.
A popular dish at the sadya is avial, which calls for the cooking of 13 different vegetables. Vegetables are cooked with coriander, turmeric, salt, raw mango, and sour curd over low heat after being prepared the day before (washed and chopped). Cumin paste, green chili paste, and curry leaves can be added to the drained avial.
Golden Temple in India
The Golden Temple in India is home to another impressive example of mass catering, with a team of volunteers feeding up to 100,000 people every day. There is no time limit on using the kitchen, making it the world’s largest free kitchen.
As one of the staples, dal requires over 375 kilograms of onions and 100 kilograms of spices every day to prepare. Combined chana dal and urad dal are washed several times before being combined with onions, spices, salt, and ghee. Just one of the many dishes that come out of this enormous kitchen.
Biggest Torta Frita in Argentina
A group of chefs in the Argentinean town of Mercedes produced the largest torta frita ever. Over 400 kilograms of oil, 350 kilograms of flour, 20 kilograms of yeast, and 15 kilograms of salt went into the making of this enormous pastry.
The torta frita starts as a ball of dough, which is then divided into pieces, rolled out, and fried in oil. Hundreds of iterations of this procedure are required to produce the final good. It’s a culinary miracle that needs to be seen to be believed.
All over the world, you can find incredible displays of cooking on a massive scale, like the ones listed above. There’s more to cooking than just making a tasty meal, as evidenced by events like India’s Onam festival and the Golden Temple in India. The point is to get people together to experience something extraordinary. Consequently, the next time you are sitting down to a meal with loved ones, remember to give thanks for all the effort and time that went into making it.
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