Suresh Ramasubramanian wrote:
It gets subtler. A "cantonese restaurant" in besant nagar, looks fairly
new, that had kimchee as a starter, as a "cantonese cabbage dish"
Now, angrily protesting koreans aside, I'd LOVE to see the effect a bite
of kimchee has on an average iyer type whose only experience of cabbage
is the usual bland, boiled curry its made into here.
Oh, I had one customer recently who said he wasn't getting the real
Asian experience because I wasn't serving "kimchee" before my meal like
all those other nice Chinese restaurants - Mainland China et al. I tried
to tell him politely that it was a Korean dish and it was fiery
fermented cabbage, not the "tomato+chilli sauce" cabbage concoction
found here, and that we didn't serve Korean food, so it wasn't required
anyway.
He would have none of it. :|
I made a decision three years ago that there wouldn't be several bowls
of different sauces on the table at my restaurant, unless a specific
dish required an accompanying sauce. Having seen Indian customers
destroy food with sauces before even tasting the damn thing first, I
firmly believe I made the right decision.
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Madhu Menon
Shiok Far-eastern Cuisine
Indiranagar, Bangalore
Visit us @ http://www.shiokfood.com
Phone: (080) 4116 1800
