Journalism of Courage
Contribute to the evolution of the menu at your favourite restaurant by asking for something not printed on it
Regulars at restaurants can be both a boon and bane; no customer is fussier than a regular who has possibly been around longer than the staff attending to him. However,regulars can also be a source of inspiration for chefs as they suggest dishes and variations that could one day end up on the permanent menu. They are in the best position to provide constructive criticism and are a prime source of feedback for chefs as they understand the restaurant the most.
Most of the time,though,requests for special dishes are made purely for dietary requirements. I have a particular fondness for a salad made just from cucumber,cottage cheese and a basic dressing of vinegar and white pepper. So,one day,while dining at my favourite restaurant,I requested the Chef to prepare it for me and the end result was appreciated by both me and the Chef, says Ashish Thakur,a health-conscious IT professional and also quite a foodie.
Then there are special menus for special occasions,like the one Chef Kiran Patil of Post 91 dished up for a wedding between a Punjabi bride and a Maharashtrian groom. The brides family wanted us to prepare a mixed menu and to add a special dish Dal Badana,prepared the authentic way and thats what we did, he informs. Plus,thereve also been a couple of occasions where a Bengali guest has requested for a Bengali fish curry made in the typical manner. She also shared the recipe with us and I include it and the Dal Badana recipe in our buffet menu from time-to-time, he adds. Eventually,though,a lot of these dishes filter down to the a la carte menu.
“I recently asked the Chef at my favourite joint to prepare a grilled chicken burger,made with a dressing of my choice,made of honey and vinegar. I just loved the end result,” says Meeta Tripathi,a 30-something marketing manager. “Also,chocolale with creme crepe is like my favourite dessert and that’s again something I’d experimented with at home once and then just to the pastry chef at the same joint,” she adds.
With Chef Nilesh Limaye,though,the demand for a special dish led to a constructive exchange of ideas and one that helped make the recipe yummier. As he says,A lot of regular customers do suggest their own versions of recipes and Im more than ready to heed their suggestions. Recently,there was a gentleman,quite a foodie,who suggested that instead of using red wine vinegar and lemon juice for a grilled fish marinade,I use an apple vinegar. Although it was a minor change,the end result was markedly different and added a lot to the final taste. In his line of work,there are no fixed rules or set format,which makes it easier to experiment with ingredients and recipes. Im open to suggestions by guests and ready to incorporate them in the menu if it really makes sense. Ultimately,though,its my prerogative, adds Limaye.
