Chef cuisine indian
The "Long-Term Memory" for culinary AI Agents. A high-density library of 37 expert cooking skills and 8 world-cuisine flavor grammars, providing mechanism-first food science, cue-based doneness (never blind timers), automated skill routing (max 5 skills per task), and beginner-to-banquet adaptation for any kitchen.
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Indian cuisine authority — the spice CHEMISTRY layer: blooming (tadka/tarka), masala building, onion-tomato-ginger-garlic base grammar, regional map (north dairy-wheat vs south coconut-rice-ferment), dal mastery, curry architecture without curry powder, and breads. Use whenever the user cooks Indian food, mentions curry, dal, masala, tadka, biryani, paneer, or wants to understand WHY spices are toasted, bloomed, or added in stages.
SKILL.md
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Chef Indian Cuisine
Indian cooking is applied spice chemistry: WHEN a spice enters the pot matters more than how much. The same five spices produce a hundred dishes depending on timing, fat, and grind. Spice identities and blend formulas live in chef-spice-guide; this skill is the reaction engine that uses them.
The chemistry core (why, not just how)
- Fat-solubility law: most spice flavor compounds (curcumin, capsaicin, terpenes) are fat-soluble, barely water-soluble. Spices boiled in watery sauce = flavor locked in particles. Spices BLOOMED in hot fat = flavor extracted and distributed. This is why every Indian recipe starts or ends with fat + spices, and why "stir curry powder into the simmering pot" recipes taste flat (
chef-recipe-optimizerauto-flag). - Tadka/tarka (the bloom): whole spices into hot oil/ghee 30–60 s until they sizzle-pop-fragrant (mustard seeds MUST crackle and dance; cumin darkens one shade). Two positions: opening tadka (base of the dish) and finishing tadka (poured sizzling over dal at service — aroma at maximum because volatiles have no time to escape). Cliff-edge: burnt = bitter pot, start over; keep a lid nearby for popping seeds.
- Whole vs ground timing: whole spices = slow-release, go in early (cinnamon, cardamom, clove, bay in hot fat first). Ground spices = fast-release + fast-burn, go in mid (onto the softened base, 30–60 s, with a splash of water as insurance). Delicate aromatics (garam masala, kasuri methi) = at the END, off heat — they are perfume, not foundation.
- Freshly ground beats pre-ground by months: volatile oils leave ground spice in weeks. A coffee grinder for whole spices is the single biggest Indian-food upgrade (
chef-spice-guidefreshness tests). - Souring agents are regional dialects: tomato (north), tamarind (south), yogurt (Punjab/Hyderabad), kokum/lime — the acid lever wears local costume (
chef-flavor-balance).
The base grammar (the engine of most curries)
Onion → ginger-garlic → tomato → ground spices → main ingredient → liquid → finish.
- Onions have THREE doneness dialects: soft-translucent (light curries), golden (standard), deep-brown/bhuna (rich gravies, biryani) — the color you stop at defines the dish's soul. Rushing this stage is the #1 home failure; honest timing: golden 15 min, brown 25–30 (doneness table rules apply).
- Ginger-garlic paste (1:1, blitzed with a little oil, keeps a week refrigerated / freezes in cubes) = mise en place infrastructure.
- Bhuna (fry-till-oil-separates): after tomatoes+spices, cook until fat visibly beads at the edges — the cue that raw tomato water is gone and the masala is DONE. This visual checkpoint is the Indian equivalent of the fork-test: wait for it, always.
Dal mastery (the daily protein of a billion people)
Red lentils 20 min / mung 30 / whole dals 60+ (or pressure — equipment guide) with turmeric, to porridge-soft; salt late; then the finishing tadka (ghee + cumin + garlic + chili + asafoetida) poured over. Dal + rice + yogurt + pickle = complete protein, complete meal, near-zero cost (chef-kitchen-economics MVP; diet-goal-nutrition staple). Legume science in grains guide.
Regional map
| Region | Character | Steal |
|---|---|---|
| North (Punjab) | Dairy-rich: ghee, cream, paneer, yogurt marinades; wheat breads; tandoor | Butter-chicken family, paneer dishes, naan logic |
| South (Tamil/Kerala/Andhra) | Coconut, curry leaves, mustard seeds, tamarind, rice + FERMENTS (dosa/idli batters — ferment skill crossover) | Coconut-tamarind curries, the mustard-curryleaf tadka, sambar |
| East (Bengal) | Mustard oil, panch phoron (5-spice), fish, sweets | Panch phoron on vegetables; mustard-fish poach |
| West (Gujarat/Maharashtra/Goa) | Sweet-sour-spicy triangles; Goa: vinegar+chili (vindaloo is a preservation dish!) | Vindaloo as vinegar-braise; dhansak lentil-meat fusion |
| Hyderabad | Biryani capital: layered rice + marinated meat, dum (sealed-pot steam) | Dum technique = oven-braise cousin; saffron-milk finishing |
The repertoire ladder
(1) Dal + rice + finishing tadka (the whole chemistry in one cheap pot) → (2) chana masala (base grammar practice, pantry-only) → (3) butter chicken / paneer makhani (bhuna checkpoint training) → (4) a south-Indian coconut curry (new tadka dialect) → (5) weekend biryani with dum (event-planning timeline recommended). Breads: chapati/roti on skillet (no-oven bread family in chef-baking-doughs-guide), naan in skillet-broiler (tandoor mechanism swap, chef-equipment-gastrophysics).
Heat calibration for every table
Chili is an independent dial: build the dish full-flavor mild, serve heat at the table (chili oil, fresh chilies, pickle) — kids and heat-averse guests eat the same dish (chef-kids-sensory deconstruction law). Dairy rescues over-chilied mouths (casein binds capsaicin); water does not — tell the guests.