I have travelled to few countries as part of my job and I noticed that kitchen in every country is different. The ingredients, the utensils, the process of cooking, even the set-up of the kitchen - everything changes with culture. That forced me to think about the unique things of Indian kitchen. Those things which are common in India but are unique from rest of the globe.
Stainless Steel: Indian kitchens are full of stainless steel utensils. Here I am not referring only to the cookware but the utensils in which we serve and eat food. Where other countries have ceramic plates and glassware, we Indians use stainless steel plates and tumblers in our daily life.
Katori: Also referred as baati or vaati. It is a small bowl that is used to take a serving of any curry or liquid item. Like you can take a portion of dal or yoghurt in katori to avoid it mixing with other food items in your plate. It is so required by the Indians that now ever fine dining restaurants have started providing these unlike the resent past. It is worth mentioning that in our daily lives, we use the katoris made of stainless steel 😀
Mixer Grinder and Pressure Cooker: You can refer these by their short names - Mixi and Cooker respectively. Any Indian kitchen is not complete without these 2 gadgets. I share in interesting experience with you. I took a service apartment on lease in Singapore. Before shifting there, I asked the agent that if he is ok to provide a couple of items if the apartment doesn't have those. My question was generic and I didn't have any specific item in my mind. The agent (he was from Singapore origin) quickly responded that he will not provide mixer-grinder due to its high costs. He definitely knew about Indian cooking .... LOL.
Milk: Well, milk itself is not unique to India or Indian kitchen but the way it is treated, makes it quite unique. We Indians believe less in skimmed or low fat milk and prefer to buy full cream milk. Then the processing of milk starts. First, we boil the milk. Then we remove the cream from it. After that we blend the cream in mixer and extract butter from it. Then add lemon juice to the leftover liquid to extract paneer .... is it too much to digest? It must be confusing for those who are not used to this process. A diagram will make it easier.
Cooking Gas: It is not a unique concept in itself unless you look into this from a different angle. In western countries, the electric burners are also common. So, you don't get surprised if the kitchen has cooking gas or electric burner. But in India, the presence of electric burner is rare and almost every kitchens has cooking gas - LPG or natural gas for cooking. The induction or the hot plate is used as a backup option. The advantage of cooking gas is to get almost instant temperature control. When you increase or decrease the gas flow, you almost instantly see the difference in the temperature of the vessel and thus can control the cooking immediately. It is very helpful in some specific instances like boiling the milk.
It is worth mentioning that India is progressing fast in laying the gas pipeline. Just like water and electricity, the gas comes directly from the distribution center to the kitchen. The consumption is measured using a gas meter and invoice is generated according to the consumption. How cool is that !!!
Wheat flour: Though the most common and popular staple food of the world is rice however, we Indians use rotis made of wheat flour as another staple food. If you have never seen a roti then it is quite similar to the tortillas. In other countries, the fine wheat flour (maida), white in color, is more common. But in India, every kitchen would have the whole wheat flour (atta) in the stock. It is generally brown in color. The difference in color is insignificant but it makes it really different is that atta is much more nutritious than maida.
Fresh food: Though the time is changing but still, the fresh food is preferred in Indian kitchens than the frozen/packed food. Western world is more inclined to buying frozen/packed food like meat, cut vegetables and fruit. Indians still want to buy fresh vegetables/meat from market and cook them. You will not get anything more than 1 week old in the fridge of an Indian kitchen. I mentioned 1 week considering that the couple is too busy to buy vegetables more frequently. If any household can buy more frequently then you will get more and more fresh vegetables in their kitchen.
Vegetarian food: If I am not wrong then most vegetarian population in the world comes from India. Not that Indians do not eat meat but even a hardcore non-vegetarian will not eat meat for all his meals in the week. Eating vegetables, grains, pulses, dairy etc. is part of everyone's diet. It is for the same reason, you will never have dearth of vegetarian food in Indian kitchens. And if you want to try food across India, I believe, you will never be able to taste all vegetarian dishes in your lifetime. You cannot get this variety of vegetarian food anywhere in the world. India is not called the "Paradise for vegetarian food lovers" for no reason.
Magic Masala: India is known for its spices and flavors. However, there is a peculiar thing you would notice in Indian kitchens. Every kitchen will have a home made masala (spice/flavor) that is unique in itself. For all practical purpose you can consider it as Magic Masala. It would be a combination of multiple flavors. When you add it in the specific food (the food items for which it was made), the taste would improve magically. If you take the recipe and try to replicate, you cannot exactly replicate it. Only moms and grand moms know how to make it. Example: My mother make a masala by mixing salt, black rock salt and few other spices. You add it in lemonade, lassi or yoghurt and voila !! .... ambrosia is ready.
Disclaimer: My observation is based on my travel and experience. It shouldn't be generalized.
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