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Lava Stone Cooking

A revolutionary initiative in the science of cooking

Sohrab Sitaram
Executive Director/Investor
Soulfeed Hospitality Pvt. Ltd.

Presenting the idea that your food can be cooked on stone seems to be designed to draw raised eyebrows, and not a few baffled expressions. It is a concept which people found skeptical initially. But, when presented with facts and after experiencing the results, this idea got more fervent supporters.

Surprisingly enough, stones have been used to cook food for millennia. Archaeologists have identified pre-historic stone pits that were used for preparing food by early humans throughout evolution. South Africa, Australia and New Zealand have some of the earliest evidence of cooking with stones. As early as 1896, archaeologists wrote about a remarkable pre-historic 50-foot table-top rock that formed the ovens of Aboriginal people. In New Zealand, the Maori continue their own ancient tradition of cooking with stones. The Ancient Egyptians and Vikings were also known to use stone for cooking. Later in America, Native Americans too made good use of stones. In the U.S., one researcher found evidence that stones were once used as griddles for making flat bread.

It is the quality of stone to hold heat and to radiate it, at even temperatures over its surface that makes it ideal for cooking. And because of its origins, lava rock is particularly suited for this style of cooking. Formed from molten materials embedded deep in the earth and spewed-up in great cataclysmic events, it changes from magma to solid rock.

When heated to about 400º C in a modern oven, the stone retains this high heat throughout a meal. There is no outside heat source – yet the stone remains hot! Thus, the high temperature obtained sears the food faster and locks in the natural juices and nutrients, enhancing the full flavour and tenderness of all foods. The unique “dry-cooking” method uses no added fats or oils ensuring a 100% natural, healthy and nutritious meal with a sensational taste.

It is only recently that Australian chefs perfected this ancient method for modern diners who want a multi-sensory, healthful restaurant experience. Diners can cook, talk, sip wine, turn and slice an entrée, and talk (and sip) some more. Drawing upon a tradition that may, in fact, be millions of years old, professional chefs and staff will be creating dishes in a professional kitchen, offering a uniquely interactive and social dining experience.

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