is working against the clock

正在與時間賽跑

as they prepare 150,000 sadyas

當他們準備150,000個sadyas時

for Kerala's harvest festival, Onam.

喀拉拉邦的收穫節，奧納姆。

Every sadya is made of 20 distinct vegetarian dishes

每個sadya由20種不同的素食菜餚組成

and requires the team to prepare

並要求團隊準備

at least a month in advance.

至少要提前一個月。

It is a huge task, and all the responsibility

這是一項巨大的任務，所有的責任

for delivering it successfully falls on Chef Mahadevan.

廚師Mahadevan成功地完成了這個任務。

Narrator: We visited Vinayaka Caterers in Kerala

敘述者。我們訪問了喀拉拉邦的Vinayaka餐飲公司

to see how Chef Mahadevan and his team

看看大廚Mahadevan和他的團隊如何

prepare an Onam sadya in such big batches.

準備一個Onam sadya在如此大的批次。

Among the 20 dishes they make,

在他們製作的20道菜中。

one of their most popular is a dessert

他們中最受歡迎的是一種甜點

called palada payasam.

叫做Palada payasam。

Narrator: Making this dish is time-intensive

敘述者。製作這道菜是需要時間的

and begins with making rice flakes

並從製作米片開始

out of a brown rice that is washed, dried, and crushed.

從洗淨、晾乾和碾碎的糙米中提取。

Coconut oil and sugar are then added into the rice,

然後將椰子油和糖加入大米中。

and the mixture is placed inside a banana leaf,

並將混合物放在香蕉葉內。

where it is rolled, tied, and steamed.

在那裡，它被捲起，捆綁，並被蒸熟。

Narrator: The resulting rice flakes

敘述者。產生的米片

are pressed in the morning and set aside.

在早上壓制，並放在一邊。

Also in the morning, 120 liters of milk

同樣在早上，120升的牛奶

are poured into a large pot and boiled.

倒入一個小耳朵中煮沸。

Narrator: Another popular dish in the Onam sadya is avial,

敘述者。Onam sadya中另一道受歡迎的菜餚是Avial。

which has traditionally been made

這在傳統上是由

with 13 different vegetables.

有13種不同的蔬菜。

At Vinayaka, avial is made in batches

在Vinayaka，Avial是分批製作的。

that can feed 500 to 600 people.

可以養活500至600人。

Narrator: Because there are so many vegetables,

敘述者。因為有這麼多的蔬菜。

everything is washed and chopped the day before cooking.

所有東西都在烹飪前一天洗淨並切碎。

Narrator: In the morning, the vegetables are added

敘述者。在早上，蔬菜被加入

inside of the giant pots and cooked on low heat.

在巨大的鍋內，用小火煮。

Narrator: At this stage, chefs also add coriander,

敘述者。在這個階段，廚師們還會加入香菜。

turmeric,

薑黃。

salt,

鹽。

raw mango,

生芒果。

and sour curd.

和酸凝乳。

Then they cover the pot and leave it to steam.

然後他們蓋上鍋蓋，讓它蒸熟。

Narrator: Once all of the buttermilk has been drained,

敘述者。一旦所有的酪乳都被瀝乾。

the avial is ready for more spices.

Avial已經準備好了更多的調味品。

Cumin paste,

孜然醬。

green chili paste,

綠辣椒醬。

and curry leaves are all added and mixed inside.

和咖喱葉都被加入並混合在裡面。

Narrator: But achieving this flavor

敘述者。但實現這種味道

is easier said than done.

說起來容易，做起來難。

Narrator: Another popular dish is sambar,

敘述者。另一道受歡迎的菜餚是桑巴。

which also requires a day of prepping

這也需要一天的準備工作

before anything is cooked.

在任何東西被煮熟之前。

Heaps of lentils are washed, soaked, and then boiled.

成堆的扁豆被洗淨、浸泡，然後煮熟。

Once the lentils have cooked,

一旦小扁豆煮熟了。

a mix of spices is added to the pots,

在鍋中加入混合的香料。

including tamarind water,

包括羅望子水。

coriander,

芫荽。

turmeric,

薑黃。

asafetida,

Asafetida,

green chilies,

綠辣椒。

curry leaves,

咖喱葉。

and jaggery.

和焦糖。

The sambar is brought to a boil,

將桑巴酒煮沸。

and coconut oil is added along with chopped vegetables.

並將椰子油與切碎的蔬菜一起加入。

Narrator: But the most distinct flavor of the sambar

敘述者。但桑巴的最獨特的味道是

lies in its masala, which is a mix of coriander,

這在於它的masala，是一種混合的香菜。

black gram, Bengal gram, long chilies,

黑克，孟加拉克，長辣椒。

chilies, curry leaves, and asafetida.

辣椒、咖喱葉和阿斯泰德。

Narrator: Chef Mahadevan's company has been making

敘述者。馬哈德萬廚師的公司一直在製作

sadyas for 32 years.

32年的時間。

It began cooking for groups of 50 to 100 people

它開始為50至100人的團體做飯

and eventually grew into a daily operation,

並最終發展成為一項日常業務。

serving thousands of meals every month.

每月提供數以千計的膳食。

Narrator: Today, Chef Mahadevan employs a crew

敘述者。今天，Mahadevan大廚僱傭了一個團隊

of 20 people at the height of Onam

在奧納姆節的高峰期，有20人参加

to meet the demands of his customers.

以滿足其客戶的要求。

Narrator: While feeding this many people is no easy feat,

敘述者。雖然養活這麼多人不是一件容易的事。

Chef Mahadevan remains humble

廚師Mahadevan保持謙遜

about the art and craft of his work.

關於他的工作的藝術和工藝。

Narrator: When all of the dishes have been cooked,

敘述者。當所有的菜都已經煮好了。

they are packed and brought to a dining hall,

它們被打包並被帶到一個飯廳。

where they are served as elaborately as they are cooked.

在那裡，他們的服務與他們的烹飪一樣精緻。

Banana leaves are placed on tables and serve as plates.

香蕉葉被放在桌子上，作為盤子使用。

At a traditional sadya, the banana-leaf tips

在傳統的sadya中，香蕉葉子的尖端

must always face to the left of the eater.

必須始終面向食客的左邊。

Once set, workers scoop the dishes

一旦定型，工人們就會把菜舀出來

into exact positions from left to right,

從左到右進入準確的位置。

and papadams, which are like spicy crackers,

和papadams，這就像辛辣的餅乾。

are added as a final touch.

作為最後的修飾。

Narrator: The smallest portions

敘述者。最小的部分

are also served on the left side,

也在左側提供服務。

and larger portions are closer to the right side.

而較大的部分則更接近於右側。

Narrator: Onam is a 10-day harvest festival

敘述者。奧納姆是一個為期10天的豐收節

that marks the first month of the Malayalam calendar

是馬來亞拉姆歷的第一個月

and commemorates the return of the mythical King Mahabali

並紀念神話中的馬哈巴利國王的迴歸。

from the underworld to his home in Kerala.

從黑社會到他在喀拉拉邦的家。

His return is celebrated with floral artwork,

他的迴歸是以花卉藝術作品來慶祝的。

traditional dances, boat races,

傳統舞蹈，賽船。

and the Onam sadya.

和Onam sadya。

Vinayaka's Onam sadya costs around $3 per person,

維納亞卡的奧納姆薩迪亞每人的費用約為3美元。

and the amount of food you can eat is unlimited.

而且你可以吃的食物數量是無限的。

Throughout the meal, servers come around to tables,

在整個用餐過程中，服務員都會來到餐桌旁。

refilling hot rice in the center of the banana leaf

在香蕉葉子的中央重新裝上熱飯

and spooning out more dishes.

並用勺子舀出更多的菜。

While many Hindu communities in Kerala

雖然喀拉拉邦的許多印度教社區

opt for a purely vegetarian meal,

選擇純粹的素食餐。

other Hindu, Christian, and Muslim celebrants --

其他印度教、基督教和伊斯蘭教的慶祝者 --

especially those in the northern part of the state --

特別是該州北部地區的人 --

enjoy their Onam feast with prawn curry or beef fry.

享受他們的奧納姆盛宴，吃咖喱蝦或炸牛肉。

The meal concludes in the same way it begins,

這頓飯以它開始的方式結束。

with a variety of sweet payasam puddings

搭配各種甜味的payasam布丁

and a fragrant, digestive paan.

和一個芬芳的、可消化的帕安。