Menu Planning: North Indian Chefs are responsible for planning and developing menus that showcase authentic North Indian dishes while catering to the preferences and tastes of customers. They curate a diverse range of dishes, including vegetarian and non-vegetarian options, to offer a balanced selection to diners. Recipe Development: North Indian Chefs create and refine recipes for traditional North Indian dishes, such as curries, tandoori dishes, kebabs, biryanis, bread (naan, roti), and desserts (such as gulab jamun and jalebi). They experiment with ingredient combinations, cooking techniques, and flavor profiles to achieve authentic taste and consistency. Ingredient Procurement: North Indian Chefs source high-quality ingredients, spices, and condiments essential for North Indian cooking. They select fresh produce, spices, grains, dairy products, and specialty ingredients to ensure authenticity and flavor integrity in their dishes. Food Preparation: North Indian Chefs oversee the preparation and cooking of North Indian dishes in the kitchen. They supervise kitchen staff, assign tasks, and ensure adherence to standardized recipes, portion sizes, and cooking methods to maintain quality and consistency in food preparation. Spice Blending and Seasoning: North Indian Chefs have expertise in blending and balancing spices to create flavorful masalas and spice mixes used in North Indian cooking. They skillfully use spices such as cumin, coriander, cardamom, cloves, cinnamon, and garam masala to enhance the aroma and taste of dishes. Tandoor Cooking: North Indian Chefs are proficient in using a tandoor (clay oven) to cook various dishes such as tandoori chicken, kebabs, naan, and roti. They master the art of marinating meats, skewering them, and cooking them in the tandoor to achieve smoky flavors and tender textures. Sauce and Gravy Preparation: North Indian Chefs prepare rich and flavorful sauces and gravies (curries) using ingredients such as tomatoes, onions, garlic, ginger, cream, and yogurt. They simmer sauces over low heat, allowing flavors to meld and develop, and adjust seasoning to achieve the desired taste and consistency. Presentation and Garnishing: North Indian Chefs pay attention to the presentation of dishes, ensuring they are visually appealing and appetizing. They use garnishes such as fresh herbs, sliced vegetables, and drizzles of cream or ghee to enhance the aesthetic appeal of plated dishes. Allergen and Dietary Considerations: North Indian Chefs accommodate dietary preferences, restrictions, and allergens by offering customizable options and substitutions for diners with specific dietary needs. They ensure that vegetarian, vegan, gluten-free, and other dietary requirements are addressed in menu offerings. Kitchen Hygiene and Safety: North Indian Chefs uphold strict standards of kitchen hygiene, cleanliness, and safety in compliance with food safety regulations and industry standards. They enforce hygiene protocols, oversee food storage practices, and maintain cleanliness in kitchen equipment, utensils, and workstations.