I’ve been eating a lot of Indian food lately, and I’ve started wondering about how the kitchen is run back there.
I wonder because there are a number of dishes that seem like they would take a fairly long time to prepare that make it to the table not long after ordering it. For instance, stew-like dishes like vindaloo - this is obviously something that has been cooking for a long time. OK, seems obvious that they would have a pot of vindaloo on the heat ready for whenever someone orders it, but there are two flaws with that idea - first, the potatos are firm and don’t seem to have rounded edges like they tend to get when they have been stewing for a while. Secondly, you can order the vindaloo in a milder variant - but I guess they could just have two pots for each kind of vindaloo, a hot or mild - I don’t think they are just adding more seasonings to a milder batch, since the spiciness permeates the meat and potatoes.
Same thing with Bombay Potatos, which I ordered last night. The potatos were firm, had sharp edges, and one of them was even a bit undercooked - they definitely seemed like they were freshly boiled.
I have a hypothesis - since potatos are used in so many of the dishes, perhaps they have a few pots of potatos boiling at all times, with the time started staggered so there are always potatos that recently finished cooking for use in whatever. These unseasoned boiled potatos are used in a number of dishes, i.e. added to the meat and sauce for vindaloo.
Anybody who works in the restaurant biz want to help me understand how this works?