Gwalior is a very important historic city in northern Madhya Pradesh not too far from New Delhi, and over the centuries has had several kingdoms ruling over it with each one influencing it's cuisine in different ways. The food of Gwalior was the inspiration behind this week's Staff Family Meal at @thebombaycanteen!
The team made an incredible spread of Mutton Kheema Parsande (a baked kheema and egg dish similar to the Parsi per eedu), Tamatar Dum Pukht, Bhakar Aaloo, Narayali Dal and Badam Anjeer Kheer.
This might sound surprising but all of our cooks at @thebombaycanteen like many other professional cooks in India have prior experience only in Western kitchens or are either recent graduates or career changers. Their exposure to Indian food is limited (as it is for most of us who grew up in India) to the food that was cooked at home and the standard fare you find in most Indian restaurants.
So we decided about a year ago to use our Friday Staff Meals as a way to inspire our own cooks to research and learn more about regional & community-driven cuisines and get them excited about Indian food. We pick lots a fortnight prior and give the kitchen team enough time to plan and organise a delicious spread, and for our sourcing team to get the right ingredients.
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