Harmandir Sahib . Golden Temple It is estimated that, currently, the cost of a year to maintain the kitchen operation for a year is about more than 4 million USD. This is the largest free kitchen in the world, open to anyone, regardless of religion, gender or ethnicity. Open 24 hours year round, serving 100,000 people free of charge per day. On religious holidays that number can double. Huge pans for cooking. Dishes cooked in giant metal pans. The cooks use over a hundred gas cylinders and giant blocks of wood to burn each day, keeping things running 24/7. The kitchen only stops cooking for about 30 short minutes for a break from 4:30 to 5 am. Every day, volunteers peel and prepare thousands of kilograms of vegetables before cooking. The menu changes, depending on the vegetables available or donated, but the menu is always vegetarian. The kitchen uses a huge amount of ingredients every day. That is more than 375 kg of onions and 100 kg of spices just for the traditional dal dish. The kitchen spends more than $5,000 a day on ghee alone. Close-up of the giant kitchen serving 100,000 people a day One of the biggest challenges facing the kitchen is chapati bread. Unlike giant vats that make batches of cakes, each chapati must be rolled individually before cooking. Then, when it’s cooked, the chef coats the cake by hand with butter to add flavor and keep it from drying out. To meet demand, the job of baking is split between machines and hand-made humans. Bread production alone consumes 10 tons of flour per day. The kitchen scale is constantly expanding to accommodate the increasing number of guests each year. 20 years ago, the kitchen used only 3,500 kg of flour per day, but now that number has almost tripled. Sewadars, the local word for active volunteers, forgets themselves here. They are key to keeping the public kitchen running on a daily basis. From peeling and slicing vegetables, cleaning ingredients, even donating food, to serving and cleaning up, almost everything is done by volunteers. The kitchen uses metal trays for cleanliness but makes a lot of noise.

Traditional curry. Centuries ago, the Indians migrated to bring not only recipes but also spices and spices of their homeland to Guyana to cultivate. Today, there is still a clear imprint of India in Guyana cuisine. Guyana people daily eat traditional Indian dishes such as dal bhat, roti, dal puri, parsad … To save cooking time, working families routinely make rice dishes cooked in one pot with shredded meat and vegetables, a cooking common in northern India. Guyana people especially love curry dishes made from chicken, goat, sheep, or duck. The most prominent is Guyana curry made from meat, curry leaves, some flavoring spices and cassareep (tapioca root juice) is only eaten during the holidays of the year. In Guyana, if people do not eat rice, they will eat cassava. Cassava is very popular in Guyana cuisine. Almost all housewives know how to make bread from tapioca; Restaurants are always ready to serve metamgie cassava made from boiled cassava with sweet potato, taro, coconut water and butter. The wise and resourceful Guyana people also take advantage of the juice from the roots of cassava, which is very toxic to make cassareep or kari. Both of these products are non-toxic and have a very unique sweet and bitter taste. Cakes in Guyana. Some of the popular Guyana drinks include lemon juice mixed with vanilla essence, pineapple wine, rum, tea with licorice and dried hibiscus flowers, ginger beer and milk mixed with roasted peanut powder. In the summer, Guyana people often enjoy the above drinks with some Indian and European aftermath desserts such as cassava pone (baked goods made from tapioca, coconut water, milk and sugar), coconut jam. Cakes into small cakes, peera (sweetened condensed milk and boil until thick). Since the Guyana use brown sugar more than white sugar, many of their dishes are very sweet. For those who love sweets, the experience of enjoying Guyana sweets is like going to heaven.