When
eating out is elevated to a fine art you can be sure that the prices will
increase. Indians don't see through art food and they paying a huge price for it.
When your mad uncle from the army insisted that you eat up the last bits of
burpy vegetable from your plate you must have sworn off them forever so did you
imagine those nasty veggies would turn up again on your plate but this time as
gourmet food?
Did
you imagine paying a kings ransom for gut clogging spinach now called epinards
or repulsive snails served up as escargots? Or how about those cute bunnies
turning up on your plate as le lapin? Among the peoples of the world that eat
any and every type of creature there must be no one who can beat the Chinese.
From my travels around the world there is no country I dreaded going out to eat
as much as China. I shuddered to go to ‘authentic’ Chinese restaurants. The
only way I could go through an authentic Chinese meal in China was after poring down a quarter
litre of alcohol with no ice or water, all at one go.
The
Japanese or the French come in a close second. I once had a friend named Jerry
Gondotra who was the Chief Mate on a Panamanian ship that had a mixed Asian
crew. I ran in to him dockside in Cristobal while waiting for a boat to take us
out to our ships. I was on a ship belonging to Dempo Steamships so I invited
him on board for an Indian meal but he had to cry off as his ship was
due to transit the canal in a few hours. Before we parted ways he told me that
his ship had a Burmese cook and after eating ox tongue and ox tail for a whole
month he felt compelled to ask the Captain if he would ever be served up the
middle portions of the cow. I never heard from Jerry again.
Even in India we are seeing the arrival of
strange cuisines on our shores. Fortunately Korean restaurants with menu cards
listing dog meat are not seen here. Also uncommon are Chicken claw soup in
Chinese restaurants, pickled pig’s ears in Japanese restaurants etc. As for
what goes on inside a restaurant’s kitchen it is best not seen or known. Though
reality, cooking shows with immaculate kitchens, pretty looking competitors
cooking exotic vegetables and meats are now commonplace on TV, the reality is
still vermin infested kitchens. But we know that efforts are underway to make
things better. You can get to hear more from Chef Anand in a conversation with
me on RUMBLE. Check his interview out on https://www.youtube.com/watch?v=JSFZN6tDUK4
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