How much for a bite of food?
One of the aspects of eating out that aggravates me is the ridiculous pricing that some joints indulge in.
Over the years elements like increased spending power, rising raw material prices coupled with a craving for ambience and quality had led to the mushrooming of coffee shops and deli’s in the larger cities of the country. The prices here though exorbitant, were justified with aspects of quality food, quality service and an almost guaranteed quality time.
However, this trend triggered a price rise in the street stalls and the not so ‘posh’ coffee outlets. Once the owners realised that the customer did not care very much for the price and was simply looking for satiating her/his hunger, the prices saw a upward trend.
It is true, that I am willing to spend an additional buck for the quality of experience, but what I not willing to do is be cheated into spending more for an inferior product.
After all, not all 100 Rupee Dosa’s are created equal.
Herbal Facial – taken to the next level
This weekend I went to the famed ‘spa street’ looking for the much praised foot therapy and rejuvenating massages. I had heard so much about these spas that it was easy to ignore safer options like L’Oréal which were peperred on the way.
The entire spa was fresh with the aroma of rose petals and I could already feel relaxation setting in as I waited for the ‘herbal facial therapy’ to begin.
As the relaxing music of the spa was turned on and the cubes of ice placed on my eyes I was so glad that I choose to finally come here.
A thought too soon – just when I was feeling that the therapy was worth every penny, I got a little more herbal treatment than I had paid for.
The message therapist’s hand reeked of all kinds of spices – almost every pungent kind that I have encountered in my entire life. Definitely not the kind of herbal facial I had in mind, I had to close my nose and run out before I started smelling like meat ready to be barbecued.
International cuisine local flavour
Chinese Hakka noodles, veg-manchurian, egg-soft noodles – almost like a staple diet, Chinese food is readily available in most of India’s busy street corners. The truth in the recipe and use of authentic ingredients in these ‘Chinese’ delights however, is highly questionable. The street vendor adds a quick dash of spice and chilli to suit local tastes. What we eat is usually a localised version of the original recipe, so distorted and far away from the original that the only similarity is perhaps just the name.
Makes me wonder, is it really possible to stick to the original recipe?
Forget the street vendor who is looking for brisk business, what about the hugely successful chef at a five start hotel. Does he not personalise cuisine just a tad .. a swig of cilantro or any another local herb, a drizzle of secret sauce perhaps.
Personal touch, regional influence or business sense – you can never tell the original unless you chase the treat in its own land.
The lady first?
I am not traditionalist with my views about gender treatment in a restaurant.
What makes me uncomfortable though is the fact that more often than not, opinion about the food/service is sought first from the gentleman and then, if at all, from the lady - most often as a cursory afterthought.
Look around and you notice that food and the bills are brought to the gentleman first. Although, not the case in all restaurants this phenomenon is widely prevalent.It can be blamed on the lack of staff training or simply on the customs deeply ingrained in the Indian society about serving the men first.
My take: Restaurants should either warm up to growing women diners and train their staff for ensuring a more ‘with the times’ service or follow the proper restaurant custom of giving the lady special treatment.
Equality or proper customs – you choose. Just don’t neglect half (and growing) of your customer base.
Who wants to sit here?
Almost every eating joint/restaurant/fast food centre has a “bad table” – too close to the washrooms, tucked in a stuffy corner, bad lighting. No customer would want to be seated here.
So why have this table?
Why not replace it with some of restaurants own property - like a pantry corner, cell-phone charging zone, ‘collect your coupons’ station.
Another solution: make the table desirable – complimentary food, a visit by the manager/chef, flowers for the lady, discount for the kid at the table.
The point being it doesn’t matter what your constraints are, if you cannot avoid having a ‘bad table’.. guarantee a good experience despite that .