Joseph Cesar

ADHM YR 3

Commissioned by

Mr. Richard Mathiot

(F&B 2 Lecturer)

“the Idli, Sambar and Dosa dish which is the staple food of south India is one of the most intellectual and also tasty cuisine that man could devise. Parboiled rice and dal (lentils) are taken in the right combinations and then fermented and steamed to deliver a profoundly nutritious, balanced and tasty meal. This cuisine is ultra light on the earth’s resources and on the digestive system and hence a true health and wellness meal for both the environment and the individual” Kavita (2010).

-uses the Tandoori stove or Clay oven

-not complex or too confusing to cook

-the absence of pork and beef

-spices and vegetables are key ingredients

-healing properties of spices in their cooking

-derived from plant’s roots, buds, seeds, fruits and dried bark which produce the exotic aroma

-India's religious beliefs and culture has played an influential role in the evolution of its cuisine

-Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavour and taste they impart

-In an Indian banquet, there is no main dish - all dishes have an equal place on the menu. Each dish is whole and important and has its special place on a thali. 

A Indian family eating foods display on Thalis

There are not enough and they are located far from the potential market or demand. They are almost not fully-fledged restaurants. They are:

-Tandoori Cuisine at the Berjaya BVB Hotel

-Pool Side Restaurant at the Le Relax Hotel - Fairy Land, Anse Royale

-The Mahek Restaurant at the Coral Strand Hotel – Beau Vallon

Tandoori ChickenTandoori Chicken TikkaMutton Seekh KababTandoori Vegetables

Tandoori plain naanTandoori butter naan

Vegetable kolhapuriVegetable makhaniAloo tadkaAloo mutter dal tadkaDal makhani

Raita yoghurt

This sample of the menu shows a few traditional dishes which are cooked on the Indian traditional stove

Indian cuisine provides healthy elements to nourish both the mind and body. The body only needs enough to serve the mind. We usually forget what to eat and how much the body needs.

Indian restaurants in the foreign lands of origins can promote healthy food ideals and principles. In Seychelles the number of Indian restaurants are too small and there locations are not in the most marketable to potential demand. This could be reversed.

I would conclude that, Yes, the Indian Restaurant in the Seychelles are to a great extent traditional, but the cuisine being offered is solely from the Northern region.

-Kavita Indian cuisine – Origins and Culinary History, A Special Mention on Indian cuisine [Online] Available from: http://store.indianfoodsco.com/InfoPage.cfm? [Accessed 13th april 2010]-Indian Culinary influences by Indian Conquests [Online] Available from: http://www.store.indianfoodsco.com/InfoPage.cfm? [Accessed 13th April 2010]-Mr. Rahul Bhasin, B.H.M.;B. COM (P), Master Chef. Indian Cuisine, Mahek Kitchen, Coral Strand Hotel, Beau Vallon, Mahe, Seychelles. [Interviewed on the 15th April 2010]- Mr. Rene Squires, Director of Operations, Berjaya Beau Vallon Bay Resort & Casino, Seychelles [Interviewed on the 17th April, 2010]-Mr. Roland Thomas, Operation Manager, Le Relax Hotel, Fairy Land, Anse Royale [Interviewed on the 19th April 2010]-Chef Komal Bhadur Khatri, Executive Chef, Le Relax Hotel, Fairy Land, Anse Royale [Interviewed on the 19th April 2010]

References