Cross-Cultural Kitchen Concepts
Indians approach kitchen design much like Americans do, but there are lots of differences, too. A primary point of departure, for example, is a general lack of interest in pro-grade ranges or any kind of range at all for that matter. One reason is based on access to fuel. It’s not easy getting gas lines into many of the buildings in India. Another reason has to do with the way Indians cook. Much of the food is rather slow cooked on a stove top, which in India is called a hobb. Very little food is cooked in an oven, so smaller countertop ovens are often … Read Post
