From soft idlis to crispy vadas, South Indian cuisine demands precision and skill. But as Bengaluru faces a shortage of skilled cooks amid rising demand, hotels are increasingly turning to kitchen automation.
Machines are now being used to shape vadas and cook bulk pongal, easing pressure on staff. Yet, complete automation remains a challenge in a cuisine rooted in family recipes and regional flair, say experts.
“South Indian chefs are hard to find,” said PC Rao, honorary president of the Bangalore Hotels Association (BHA), at a recent hospitality trade expo. “Vada and pongal machines exist, but ingredients still require human handling.”
Subrahmanya Holla, BHA president, added that machines are useful for large-scale catering, but traditional cooking still relies on human intuition. In Mysore Pak production, for instance, timing the ghee and sugar additions still needs a trained hand.
At the iconic Konark Hotel, owner K Rama Murthy uses combi-ovens to make dishes like bisibele bath and pulao, but says machines fall short for sambar or masala dosa. “Our recipes are built on generational wisdom — not easily automated,” he explained.
Some kitchens are exploring freeze-drying and vacuum-packing to improve shelf life, though these remain expensive.
Meanwhile, hospitality education is adapting. At IIHM Bengaluru, students now train with AI-based systems for menu planning and inventory. “Tech can streamline operations, but human warmth remains central,” said director Sanchari Chowdhury.