CLOUD BASED INDIAN SPEED SCRATCH COOKING SYSTEM

Abstract

Systems and methods are provided for preparing Indian cuisine. The method includes accessing a digital application on an electronic device, wherein the digital application is configured to enable the electronic device to connect to a remote server. The method further includes accessing, using the electronic device, a database of Indian cuisine products housed on the remote server, selecting one or more Indian cuisine products from the database to order, ordering the one or more Indian cuisine products, and freshly preparing the ordered one or more Indian cuisine products.

Claims

1. A method for preparing Indian cuisine, comprising: accessing a digital application on an electronic device, wherein the digital application is configured to enable the electronic device to connect to a remote server; accessing, using the electronic device, a database of Indian cuisine products housed on the remote server; selecting one or more Indian cuisine products from the database to order; ordering the one or more Indian cuisine products; freshly preparing the ordered one or more Indian cuisine products.

2. The method as recited in claim 1, further comprising: delivering the freshly prepared one or more Indian cuisine products to one or more users.

3. The method as recited in claim 1, further comprising: requesting, using a graphical user interface on the electronic device, that a menu of various dishes be prepared for a user.

4. The method as recited in claim 3, further comprising: selecting the menu of various dishes.

5. The method as recited in claim 1, wherein the accessing the digital application further includes logging into the digital application.

6. The method as recited in claim 1, wherein the selecting one or more Indian cuisine products further includes selecting a quantity of the one or more Indian cuisine products.

7. The method as recited in claim 1, wherein the ordered one or more Indian cuisine products includes one or re products selected from the group consisting of a mother sauce; and one or more spice blends.

8. The method as recited in claim 7, wherein freshly preparing the ordered one or more Indian cuisine products thither includes preparing the mother sauce.

9. The method as recited in claim 8, wherein preparing the mother sauce includes preparing the mother sauce and its ingredients in temperatures in excess of 140 degrees Fahrenheit for a period of approximately 20 minutes to 2 hours.

10. The method as recited in claim 7, wherein the mother sauce is configured to be used to prepare one or more Indian chicken dishes selected from the group consisting of Butter Chicken; Chicken Tikka Masala; Saag Chicken; Kadhai Chicken; Chicken Moilee; Chicken Biryani; Chicken Vindaloo; Tamil Chicken; Chicken Cashew Korma; Chicken Dalcha; Chicken Kheema; Achari Chicken; Chicken Kofta Curry Methi Murgh; Malvani Chicken; Chicken 65; Chili Chicken; Chicken Chetinaad; and Chicken Xacuti.

11. The method as recited in claim 7, wherein the mother sauce is configured to be used to prepare one or more Indian shrimp and/or fish dishes selected from the group consisting of: Shrimp Moilee; Tamil Shrimp; Shrimp Vindaloo; Shrimp Malaykari; Shrimp Biryani; Goa Fish Curry; Malvani Fish Curry; Prawns Chetinaad; Madras Fish Curry; Bombay Shrimp Chili Fry; and Doi Maach.

12. The method as recited in claim 7, wherein the mother sauce is configured to be used to prepare one or more Indian lamb dishes selected from the group consisting of: Lamb Tikka Masala; Lamb Saag; Lamb Biryani; Lamb Vindaloo; Tamil Lamb Curry; Lamb Cashew Korma; Lamb Dalcha; Shalgam Lamb; Lamb Kheema; Achari Lamb; Lamb Kofta Curry; Methi Lamb; Malvani Lamb; Lamb Chetinaad; Lamb Dahi Tamatar; and Lamb Xacuti.

13. The method as recited in claim 7, wherein the mother sauce is configured to be used to prepare one or more Indian paneer or vegetable dishes selected from the group consisting of: Paneer Makhani; Paneer Tikka Masala; Saag Paneer; Muttar Paneer; Paneer and Vegetables Biryani; Tamil Paneer and Vegetables; Paneer and Vegetables Cashew Korma; Paneer Moilee; Paneer and Vegetable Mircha; Achari Paneer; Paneer Kofta Curry; and Aloo Gobi.

14. A system for preparing Indian cuisine, comprising: an electronic device, wherein the electronic device is configured to enable a user to access a digital application on an electronic device, wherein the digital application is configured to enable the electronic device to connect to a remote server; and the remote server, wherein the remote server includes a processor and a memory, the memory housing a database of Indian cuisine products housed, wherein the electronic device is configured to enable the user to access the database of Indian cuisine products, wherein the electronic device is configured to enable the user to select one or more Indian cuisine products from the database, and wherein the electronic device is configured to enable the user to order one or more Indian cuisine products from the database to be freshly prepared.

15. The system as recited in claim 14, wherein the digital application is further configured to enable the user to request, using a graphical user interface on the electronic device, that a menu of various dishes be prepared by the user.

16. The system as recited in claim 14, wherein the electronic device is further configured to enable the user to select a quantity of the one or more Indian cuisine products.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0033] FIG. 1 shows a block-flow diagram of a system for preparing Indian cuisine, according to an embodiment of the present invention.

[0034] FIGS. 2-3 shows a method for preparing Indian cuisine, according to an embodiment of the present invention.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0035] The preferred embodiments of the present invention will now be described with reference to the drawings. Identical elements in the various figures are identified with the same reference numerals.

[0036] Reference will now be made in detail to each embodiment of the present invention. Such embodiments are provided by way of explanation of the present invention, which is not intended to be limited thereto. In fact, those of ordinary skill in the art may appreciate upon reading the present specification and viewing the present drawings that various modifications and variations can be made thereto.

[0037] The present invention relates to the fields of chemistry and food in an Indian cooking system that displaces the need for the extensive training and time required to produce authentic Indian food. According to an embodiment, the present system includes one mother sauce and three spice blends that are cornerstone to achieving authentic flavor profiles across 50+ of the most mainstream Indian dishes that are most common to the United States. According to an embodiment, the versatility of the mother sauce is achieved by sustaining the molecular transformation afforded by the Maillard reaction with temperatures in excess of 140 degrees Fahrenheit for a period of 20 minutes to 2 hours.

[0038] According to an embodiment, the mother sauce may include ingredients such as, e.g., onions, tomatoes, canola oil, garlic, ginger, jalapeno pepper, coriander powder, cumin powder, cayenne pepper powder, paprika powder, turmeric powder, garam masala powder, salt and/or any other suitable ingredients. According to an embodiment, the spice blends may include ingredients such as, e.g., salt, coriander powder, paprika powder, cayenne pepper powder, turmeric powder, onion powder, garlic powder, black pepper powder, ginger powder, dried cilantro, cardamom powder, clove powder, cinnamon powder, bay leaf powder, fennel powder, red chili flakes, and/or any other suitable ingredients.

[0039] Caramelization or caramelization (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the breakdown of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C (320F) and fructose. caramelizes at 110C (230F).

[0040] The highest rate of the color development is caused by fructose as caramelization of fructose starts at 110C. Baked goods made from honey or fructose syrup will therefore give a darker color. Caramelization of sucrose starts with the melting of the sugar at high temperatures followed by foaming (boiling). Sucrose first decomposes into glucose and fructose. This is followed by a condensation step, in which the individual sugars lose water and react with each other. Hundreds of new aromatic compounds are formed having a range of complex flavors.

[0041] In the case of the caramelization of sucrose three main product groups are formed: a dehydration product, caramelan C.sub.12H.sub.18O.sub.9; and two polymers, carmelen C.sub.36H.sub.50O.sub.25 and caramelin. The average molecular formula for caramelin C.sub.125H.sub.188O.sub.80.

[0042] Referring now to FIG. 1, a block-flow diagram of a system 100 for preparing Indian cuisine is illustratively depicted, in accordance with an embodiment of the present invention.

[0043] According to an embodiment, the system 100 includes one or more users 105, one or more electronic devices 125 controlled by the users 105, a remote server 130, and a cooking station 135. According to an embodiment, the one or more user may be a home cook 110, a foodservice employee 115, one or more foodservice executives 120, and/or any other suitable users 105. According to an embodiment, the remote server 130 may include a processor and one or more memory storage sites.

[0044] According to an embodiment, the one or more users 105 access a digital application on the electronic device 125. According to an embodiment, the electronic device 125 may be a desktop computer, a laptop computer, a tablet computer, a smartphone, and/or any other suitable stationary or mobile electronic device. The electronic device 125 is coupled, via wired and/or wireless connection, to the remote server 130. According to an embodiment, the remote server 130 includes a memory that includes a database of various Indian dishes that one or more users 105 can view and from which the one or more users 105 can use to select the appropriate products used to create those dishes.

[0045] According to an embodiment, the one or more users 105 can order one or more products from the database using the digital application. Once the order is place, the food is freshly prepared 135 and sent back to the one or more users. According to an embodiment, the food may include a smother sauce 140 and/or one or more various spice blends 145.

[0046] According to an embodiment, the mother sauce 140 and spice blends 145 are freshly prepared and delivered. The result is a speed-scratch cooking system 100 that uses simple combinations of highly developed components.

[0047] Referring now to FIGS. 2-3, a method 200 of preparing Indian cuisine is illustratively depicted, in accordance with an embodiment of the present invention.

[0048] At step 205, the one or more users 105, using the electronic device 125, accesses the digital application. According to an embodiment, the accessing may include logging into the application and/or inputting contact and/or billing information in order to process any orders made using the application.

[0049] Using the application, at step 210, the one or more users 105 are able to access and view a database housed on the remote server 130, the database listing various product listings available for purchase using the digital application. According to an embodiment, the database includes a plurality of Indian dishes. Using this database, the one or more users 105, at step 215, select one or more products for purchase from the database. According to an embodiment, the one or more users 105 select the one or more products for purchase using a graphical user interface coupled to the electronic device 125.

[0050] After selecting the one or more products, after the one or more users 105 selects one or more dishes for purchase, the application, at step 220, determines a product selection for purchase based on the selected dishes. According to an embodiment, at step 225, the one or more users 105 input a quantity of each product desired for purchase. According to an embodiment, the digital application automatically scales the product, according to the quantity, determining how much of each product is needed.

[0051] At step 230, the price for the goods selected is returned to one or more users 105 and, at step 235, the one or more users 105 purchases the goods. Once the goods are successfully ordered, the order, at step 240, is prepared for the one or more users 105, including freshly prepared sauces and/or spice blends.

[0052] According to an embodiment, preparing the order includes preparing a mother sauce 140 and/or one or more spice blends 145. These are the cornerstone to achieving authentic Indian flavor profiles across 50+ of the most mainstream Indian dishes that are most common to the United States. According to an embodiment, the versatility of the mother sauce is achieved by sustaining the molecular transformation afforded by the Maillard reaction with temperatures in excess of 140 degrees Fahrenheit for a period of 20 minutes to 2 hours.

[0053] Once the order is placed, the mother sauce 140 is produced. According to an embodiment, the mother sauce 140 is produced in a USDA facility to ensure food safety and consistency. The spice blends 145 are ground to order, then blended and packaged, and, at step 245, the sauce 140 and spice blends 145 are delivered to the one or more users 105.

[0054] According to various embodiments, the mother sauce 140 may be used to prepare chicken dishes such as, but not limited to, Butter Chicken, Chicken Tikka Masala, Saag Chicken, Kadhai Chicken, Chicken Moilee, Chicken Biryani, Chicken Vindaloo, Tamil Chicken, Chicken Cashew Korma, Chicken Dalcha, Chicken Kheema, Achari Chicken, Chicken Kofta Curry, Methi Murgh, Malvani Chicken, Chicken 65, Chili Chicken, Chicken Chetinaad, and Chicken Xacuti, among others.

[0055] According to various embodiments, the mother sauce 140 may be used to prepare shrimp and/or fish dishes such as, but not limited to, Shrimp Moilee, Tamil Shrimp, Shrimp Vindaloo, Shrimp Malaykari, Shrimp Biryani, Goa Fish Curry, Malvani Fish Curry, Prawns Chetinaad, Madras Fish Curry, Bombay Shrimp Chili Fry, and Doi Maach (Bengali Fish Curry), among others.

[0056] According to various embodiments, the mother sauce 140 may be used to prepare lamb dishes such as, but not limited to, Lamb Tikka Masala, Lamb Saag, Lamb Biryani, Lamb Vindaloo, Tamil Lamb Curry, Lamb Cashew Korma, Lamb Dalcha, Shalgam Lamb, Lamb Kheema, Achari Lamb, Lamb Kofta Curry, Methi Lamb, Malvani Lamb, Lamb Chetinaad, Lamb Dahi Tamatar, and Lamb Xacuti, among others.

[0057] According to various embodiments, the mother sauce 140 may be used to prepare paneer and/or vegetable dishes such as, but not limited to, Paneer Makhani, Paneer Tikka Masala, Saag Paneer, Muttar Paneer, Paneer & Vegetables Biryani, Tamil Paneer & Vegetables, Paneer & Vegetables Cashew Korma, Paneer Moilee, Paneer and Vegetable Mircha, Achari Paneer, Paneer Koila Curry, and Aloo Gobi, among others.

[0058] When introducing elements of the present disclosure or the embodiment(s) thereof, the articles a, an, and the are intended to mean that there are one or more of the elements. Similarly, the adjective another, when used to introduce an element, is intended to mean one or more elements. The terms including and having are intended to be inclusive such that there may be additional elements other than the listed elements.

[0059] Although this invention has been described with a certain degree of particularity, it is to be understood that the present disclosure has been made only by way of illustration and that numerous charges in the details of construction and arrangement of parts may be resorted to without departing from the spirit and the scope of the invention.