Conocemos a Sigh de la India, un cocinero y persona de Nivel 10

Por Juan Santana.

Tengo por costumbre cuando voy a comer a un restaurante o cualquier lugar, si la comida es para volar sin alas, preguntar por el cocinero y esta vez estuve en un Restaurante dónde hemos probado el pollo tandoori y estaba por encima del riquísimo. Por obligación, tengo que saludar y felicitar al cocinero, porque trabajar en la hostelería es una vida muy dura y sobran pruebas. Estuve trabajando de camarero desde 1.984 hasta 1.993 todas las noches y trabajar en el ramo de la hostelería, todos sabemos que mientras tú curras, los comensales disfrutan de la Vida, pero….sintiendo todo esto, mi corazón obliga a felicitar el servicio de cualquier gremio y  la hostelería tiene el premio, porque tenemos que situarnos en el lugar de los más profesionales. La comida es el foco de la vida y  todo los demás imaginación. Estimado lector, gracias por regalar un poco de tiempo leyendo, porque el tiempo es el tesoro más valioso del ser humano, el tiempo pasa y jamás volverá.

El amigo de nombre Sigh, llega de la India hace dieciocho años, casi dos décadas y vino a Tenerife, porque en ese tiempo curraban mucho más que ahora en la India, es decir, curraban a media jornada, doce horas por la mañana y otras doce horas por la tarde y mejor no entrar en más detalles de las condiciones laborales. Sigh es muy simpático, buen rollo y tiene dos hijas nacidas es esta parte de África, Tenerife. Hablé con él, unos minutos y dice que todos los años, viaja a la India para visitar a sus familiares y no es barato, aproximadamente tres mil quinientos euros, ida y vuelta, pero allá tiene techo y comida. Felicidades a Sigh, por su carácter y su bondad tan agradable y como cocinero, un máquina total mix.

Si pruebas la comida india, verás que es muy variada y surge como resultado de la diversidad de culturas que la han enriquecido a lo largo de las colonizaciones acaecidas durante varios siglos a través del tiempo. Se fueron incorporando diferentes prácticas culinarias traídas por los colonos que con el tiempo y se fueron mezclando hasta llegar a ser el conjunto de tendencias que se conocen en la actualidad. La mayoría de los sabores de la India están íntimamente relacionados por el uso significativo de especias, y una gran variedad de verduras. Dentro de esta tendencia general existe una diversidad enorme de estilos locales. Todas las comidas indias serán maravillosas, pero la preferida “para mí”, es el pollo tandoori, porque tiene un sabor incomparable, con ese quemor agradable al paladar, que a los cinco minutos desaparece. Me encanta. Gracias Sigh por dejarme hablar contigo un poco.

 

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