May 12, 2025
Before the first table is set, before the doors open and the aromas fill the air, our kitchen is already alive. For most people, the day begins with breakfast. But in our kitchen, it starts with grinding spices. We believe Indian food isn’t just about taste. It’s about rhythm. And each day, our kitchen runs like a well-practiced melody, filled with small, precise movements and the sound of laughter, flame, and fresh ingredients hitting hot pans. Our day starts way earlier than any of our customers. The love and time that we pour into our dishes stand as a testament to it. Ginger Garlic restaurant has always strived to provide the best meal to every person who walks through our doors. We take pride in our rich culture, so let us walk you through what our whole day looks like.
By 8 AM, our chefs arrive, some carry steel tiffins with their breakfast, others bring nothing but a calm focus, and many years of experience. The first task is the preparation. We prepare a list of things that are needed and keep checking everything as and when it is completed. Large bags of onions are peeled. Tomatoes are sliced. Fresh green chillies are washed. Garlic and ginger are ground by hand. It’s not just about getting ready — it’s about doing things the right way. Our base masalas aren’t taken from packets. They are made fresh every single day. As the vegetables are chopped and sorted, another part of the kitchen warms up the pots in which the dals simmer and become full of flavour. The dals are soaked. Rice is rinsed. Paneer is cubed. Everything has its place and time. When the main things are sorted out, the magic tin full of spices makes its way out of the cupboard. The real magic begins now. By 11 AM, the heat in the kitchen rises not just from the flames, but from the energy. The aroma of freshly tempered mustard seeds, curry leaves crackling in hot oil and cumin sizzling on the tawa fills the space.
This is when the gravies begin, all simmering gently in large steel pans. The cooks don’t need timers. They know the texture by sight, the seasoning by scent. Lunch orders begin to come in. The tandoor is lit. One man works that section like an artist, slapping dough for naans and rotis against the hot walls of the clay oven. Another tends to the grills, basting marinated chicken and paneer with butter and care.
The rhythm is fast but never rushed. Everyone knows their role. There is no shouting, only short calls in Hindi or Punjabi to pass a spice box, taste a sauce, or flip a kebab. This is how our team works. Like clockwork. We have our tasks divided between the members, and we move in a proper rhythm. At times, there will be complete silence in the kitchen, but the work will still be going on in a prime and proper manner. Come visit us and see what the outcome of a day’s hard work looks like on your plate.
