Deepa Mohan wrote:
That's why you'll find the seafood on the top right of the third
page, for instance,
why would that be?
Well, OK, technically it's page 4, but the first page has only a nice
big picture of a whole fish, so the menu starts with starters on page 1
(falls on right side), and then the stir-fries section starts on page 3,
with seafood first. So... top of menu, right side: best place.
Oh...I didn't know that menus would be written like this..... and I
have yet to visit a restaurant where the guest is given a menu with no
price list.
The Zodiac Grill at the Taj used to do it, many years ago when I was a
wee lad.
many. Before I came to your restaurant, I read the description and asked
for the aubergine dish, which, alas, I couldn't have.
<shocked> Why couldn't you order the aubergine dish? (There's a recipe
on my site for it though: http://shiokfood.com/notes/archives/000020.html )
I would take the example of a banana leaf
shaapaadu where I might have a taste of the sweet pacchadi and then
pique it with a very different flavour from somewhere else on the leaf...
a) When runny liquid curries are put on a plate together, they tend to
run into each other, creating a wreck, not a contrast. ;)
b) If you want the contrast, it's not a good idea to order several
assertive, spicy dishes.
c) I usually don't have a say in what they're ordering. I've looked
sadly at a kitchen order ticket where I saw someone ordering essentially
the same flavour profile in the chicken, the rice, *and* the noodles. To
someone who cares about his food, it matters. And when these people find
the meal less than satisfying, whom will they blame? Me, of course, for
serving average food.
<aside>
Two days ago, a table was asking for masala papad, masala peanuts,
french fries, and "cream of vegetable" soup.
Last Tuesday, someone called from a company to make a reservation for 10
people, saying that 2 of the guests didn't like Thai food and could we
make those two some Indian food?
About a month back, some guest wanted some fish made without any chilli.
When told about one of our steamed fish dishes, he asked, "what colour
is the sauce?" and since I found that a meaningless question, I tried to
explain the flavours and cooking method instead. He then asked if I
could make him some mashed potatoes and garlic bread to go with it.
Worse, it was the second time he was visiting the place.
There are times in this business that homicidal urges must be curbed.
</aside>
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<<< * >>>
Madhu Menon
Shiok Far-eastern Cuisine
Indiranagar, Bangalore
Visit us @ http://www.shiokfood.com
Phone: (080) 4116 1800
