Understanding that cooking in any region of the world is the way to comprehend the culinary dao! Culinary art intertwined with natural conditions, environment, different types of climate, soil, flora and fauna, fish, insects.
That the gives you a new perspective on cooking and the world of food every time. Only an observant person can understand the philosophy of food preparation.
Use the healing functions inherent in various products, combining them, to enhance or weaken the therapeutic effect. It is the comprehension of this philosophy and the practice of cooking, the ability to collect, store, transport, serve food and gives an understanding of where to go, in order to understand where to go, in order to learn how to cook healthy food.
Understand the principles of cooling and heating food, explaining the methods of cooking and preserving the healing properties in them.
Ability to preserve the structure of food and its color. Understand the properties as well as the preparation method for each product.
Cooking is suitable for some, stewing is suitable for others, steaming for others, and for others it is better baked. But not only in the choice of healthy food, the culinary dao is concluded, but also in the water, which is washed, food is prepared.
Choice of cutlery and crockery, serving, design of the already prepared products. Use for some types of food, wood, bamboo, steel, silverware and cutlery, and for some kind of porcelain. What kitchen utensils should be used and what types of knives to choose, shape, materials of manufacture - wood, steel, porcelain, glass, mephril, bone, laser.
There are no stages of comprehension from level to level, it is all one single whole, culinary art. Ability to handle a knife, cutting techniques, rings, half rings, blocks, cubes, strips. How to cook food quickly, while maintaining all the healing properties.
How to boil bones so that meat and vegetables give all the hidden natural energy to a person?
Understand what are the sources of energy, strength, heat, cold in products?
How to extract them from them without destroying the structure?
How long does it take to store, cook, process food. How much can they be stored after cooking?
Do not forget about the cleanliness of the workplace, the hands of the cook, the environment.
Ability to cook without sauces, water or oil. To know that there is also dangerous food, that it is sometimes useful, but you need to know the dosage and time when such food can be served and to whom. How to use nuts, spices, cereals, understand their structure and healing properties.
Know the properties and structure of different varieties and types of meat, fish, insects, game.
What is the best way to cook snakes with or without skin so that there is no unpleasant smell?
What foods go well for baking or steaming?
Ability to prepare desserts. These are all the basics of comprehending the 4th level of culinary dao. But he is not limited to 4 levels, there are much more of them, only experience, the ability to understand the invisible and allows you to grow.
All over the world, scattered remains of grains of knowledge of ancient masters, who themselves came to this and recorded their experiences and experiments.
They were able to make their own path of culinary dao, whoever follows him reaches the heights faster, but they are limited by their knowledge, they can only rise to those heights to which those who wrote these treatises were able to rise.
An independent understanding of the world of culinary tao takes more time, more failures, but gives a chance to take a new path, find your technology, achieve a new path, new levels. Shir-Ali understood all this in a couple of minutes.
The trip to Shadnagar was very instructive and rewarding. Although the food in the dining room was not the most delicious. But the road to Dehra Dun was still long ...
... just 3.5 days on the train. The funniest part was the carriages without glass, there were locals sitting and singing songs, telling jokes, Alok translated a few things. They drove there for 1.5 days.
And the remaining 2 are in the B-class suite. There, everyone was silent, they were boring, the food was not very tasty, sometimes the guides forgot to bring it, and 6 vegetarian cutlets for 37 rupees did not really brighten up the journey.
Shir-Ali, did not know that the choice of clothing could mean that he could be ignored by the guides as a passenger.
This also happens, the peculiarities of the Eastern mentality are called, such traditions, what can you do here?
The tourist is to blame for not being able to find out about these subtleties when he went by train. He was still lucky.
The railway bridge that they passed by train was built during the British Empire in 1898. After 2 hours, this bridge collapsed, it's good that no one was hurt. Upon arrival in Dun, Alok, went to visit his relatives in the city of Roorkee, and Shir-Ali, went to a small hotel near the Hatti Barkala bazaar, which translates as the camp of elephants.
Apparently, elephants were kept there in the 19th century or earlier. The hotel was small, only 25 people. But a room 2 meters by 3 meters, without glass, but with mosquito nets, cost only 200 rupees.
There was a shower. Hot water for 2 minutes, a hole in the floor replaced the toilet. Breakfast had to be paid separately, 18 rupees - "paneer", boiled rice with stewed vegetables and one banana with a glass of filtered water. For lunch, one could order for 36 rupees half a serving of curry chicken and for 6 rupees tomato soup. For dinner, you could buy boiled rice for 9 rupees, in which stones or Dong rice for 19 rupees came across, there were no stones, with stewed vegetables, they were a free set or bought for 60 rupees - tandori chikin, a bunch of chappati was free.
The bazaar itself was small, on one street there were small shops on both sides, 70 meters on both sides, where goods of average quality were sold. Sometimes a spontaneous bazaar gathered there, local farmers sold their products at speculative prices for foreigners and for locals they sold them three to four times lower.
A some of kilometers from the city, there was a military tank academy, where between the road there were a dozen outdated tanks from the 50-60s of the 20th century.
Then he went dearly to the resort town of Massouri. But there was nothing worthwhile about food, but there was a good market where they sold warm clothes for the winter. Shir-Ali, although he learned the truth of the culinary dao, was not shocked, as it was in Shadnagar, by the local cuisine.
Although he tasted what his cousin liked - momo and fried noodles with cereal sprouts, tomato soup. He was not impressed with this taste. Everything was very searing, a huge amount of spices, curry, hot peppers. Here for himself, Shir-Ali, made an amendment that the culinary dao probably still depends on the taste, habits and culinary traditions of people.
- I think that culinary delights and habits also affect the correct understanding of the path of culinary, I can take something for myself, I don't understand something, I don't go!
Maybe he was right? There was no one to consult with?
- Maybe I will find the answer in the mountains, in the Himalayas?