Feeding Thousands: The Incredible World of Massive Food Production

💡Discover the traditional French technique of malaxage, used to knead butter with a wooden wheel.

🌟Witness the preparation of Onam sadya, a traditional feast in Kerala, India, where chefs make 150,000 meals.

🍲Experience the Langar at the Gurudwara Bangla Sahib temple in New Delhi, where 40,000 people are fed daily.

🥦Learn how the kitchen at the Gurudwara Bangla Sahib temple uses specialized machines to handle large-scale food production.

👨‍🍳Witness the dedication of chefs and volunteers who work tirelessly to provide meals on a massive scale.

What is the purpose of malaxage in butter-making?

—Malaxage is a traditional French technique used to knead butter with a wooden wheel, resulting in a unique texture and flavor.

How many meals are prepared during the Onam festival in Kerala?

—During the Onam festival, chefs in Kerala prepare 150,000 sadyas, which consist of 20 vegetarian dishes.

How many meals does the Gurudwara Bangla Sahib temple serve each day?

—The Gurudwara Bangla Sahib temple serves 35,000 to 40,000 meals daily, and that number can exceed 100,000 on special occasions.

What techniques are used by the kitchen at the Gurudwara Bangla Sahib temple?

—The kitchen at the Gurudwara Bangla Sahib temple uses specialized machines for tasks such as chopping vegetables and stirring stews.

Who helps prepare the meals at the Langar?

—Volunteers known as sevadaars play a crucial role in the preparation and serving of meals at the Langar.

00:00Discover the incredible world of massive food production

00:21Explore the traditional French technique of malaxage for kneading butter

15:36Witness the preparation of Onam sadya, a feast for the harvest festival in Kerala, India

28:06Experience the Langar at the Gurudwara Bangla Sahib temple in New Delhi, where thousands of people are fed daily

30:39Learn about the specialized machines used in the kitchen at the Gurudwara Bangla Sahib temple

35:13Discover the role of sevadaars in the preparation and serving of meals at the Langar