Bengaluru’s hospitality industry is embracing automation to meet the growing demand for south Indian cuisine, integrating machines into kitchens to ease the labor-intensive process of crafting traditional dishes like vadas and pongal. However, complete mechanization remains elusive, given the cultural nuances of the cuisine.
“South Indian cooks are hard to find,” noted PC Rao, honorary president of the Bangalore Hotels Association (BHA), at a recent trade expo showcasing culinary innovations. Machines now assist in making vadas and bulk-cooking pongal, yet human expertise is indispensable. “Ingredients still need precise measuring and feeding,” Rao explained.
While bulk setups benefit from mechanization, traditional dishes like Mysore Pak and masala dosa often require a human touch for critical steps. “For Mysore Pak, someone must still pour ghee at the exact moment,” added BHA President Subrahmanya Holla.
At Konark Hotel, high-tech ovens have streamlined processes but remain limited to certain dishes. “Indian culinary wisdom is generational and difficult to fully codify,” said owner K Rama Murthy.
Meanwhile, hospitality schools like IIHM Bengaluru are introducing AI tools for kitchen efficiency, yet acknowledge the irreplaceable warmth of human service in dining. As Bengaluru blends tradition with innovation, its kitchens are crafting a uniquely modern culinary narrative.
Source TOI
