The corrupt Chinese Cuisine!

The corrupt Chinese Cuisine!

It is no longer the best-kept secret of Indian food industry that Chinese food arrived in India somewhere in 70's and settled here royally from then. Though according to some profound food experts, original Chinese food differs drastically from the Indian-Chinese food. Original Chinese is hard to stay on Indian palate. These judgments come straight from Indian hearts and Chinese kitchens that they have experienced.Hence, they become as trustworthy for me as any other holy epic! Based on food writings, self-experience and research carried by such professionals, original Chinese food has regional variations and is also very bland. One will be surprised to see absolutely no sauces given at a table in any china’s restaurants unlike India.

Needless to say, when such cuisine had to be introduced to Indians, who are known for their spicy masalas, should undergo some amount of transformation. In order to do that, keeping our countrymen’s taste-buds in mind, our best chefs of 5 star restaurants made suitable changes in it. And whoa, it worked! This Indo-Chinese cuisine soon became popular and was also made available on every street of India. It won people’s hearts as much as its mobiles. It adopted Indian incarnation with ginger-garlic paste, Indian vegetables and three signature sauces like soya sauce,chili sauce and vinegar.(well,schezwan sauce is the new kid on the block from last few years !) Rice is never a main dish in China but in India various forms of Chinese rice like fried rice, schezwan rice were introduced. Chili sauce is mostly of chilies and garlic, perfect for Indians who put chili powder and smashed garlic cloves in most of their dishes. Lime or lemon water is the souring agent in Indian food. It was replaced by vinegar as lemon has a sharp flavor unsuitable for Chinese food.

In short, authentic Chinese was made scandalous by Indian hands to make it acceptable for us. There is no doubt that  we do get authentic Chinese food in some of the fancy, hot-shot restaurants of India but the question is how far it is edible or palatable? I bet, we can hardly bear its peculiar aroma that wafts when we enter these restaurants. (Believe me, while walking on the streets of Bangkok, I would hold my nose sometime!) I accept that I am no expert and just a mere eater and in no position to pass  any reasoned judgement, I heartily accept this ‘dishonest’ journey of Chinese cuisine. For that matter, I am also proud of our Indian chefs who made it possible and edible. I wish this Indo-Chinese cuisine finger-licking long life.

Kirti Pataskar

foodians: An exclusive interview with hotelier Mr. Sudhakar ...

foodians: An exclusive interview with hotelier Mr. Sudhakar ...: I knew him as a doting father,a caring husband,a friendly ,helpful neighbor and an avid follower of sri sri Ravi shankar ji  bu...

An exclusive interview with hotelier Mr. Sudhakar Shetty

I knew him as a doting father,a caring husband,a friendly ,helpful neighbor and an avid follower of sri sri Ravi shankar ji  but what I was not knowing was that  he is also an extremely successful hotelier who is running not 1,2 but 5 restaurants currently in mumbai and out of maharashtra .With a commanding voice and magnetic personality cased with perfect knowledge of his profession,Mr.Sudhakar Shetty needs no formal recognition !! His most successful and popular hotel so far has been  Hotel Surbhi in Thakur complex,Kandiwali east.When I found this, I bounced into this opportunity and got a chance to interview him exclusively on his life's journey as a hotelier as well as his current and upcoming ventures.Take a look .First time in a candid chat with hotelier Mr.Sudhakar Shetty.

Q. 1 Hello.Does it go without saying that "Shettys" are hoteliers by hook or crook?

 Ans: (laughs) no. I never wanted to be a hotelier.It just happened that things fell into place and i got into this profession.

Q. So how did your journey in hotel industry start n when?

ans:It started way back in 2003 when I started assisting in one of the small outlets in south India. I got to learn many things and smallest details,challenges about this industry. After shifting to Mumbai,Surbhi came across  and I decided to take over it.

Q; so Surbhi is your first venture?

ans:No. before that there was a couple of hotels in Mumbai and belgaum which I ran for approximately 14 years.

Q 4 : Its been more than 2 decades that you are into the management of the hotel industry.What are the challenges that you face or was there any tough time for you?

ans: I am a very hands-on person.No doubt,we face crunch of labour anytime in our industry.But one has to be prepared for it. Whenever i got this problem,i got it resolved in just 15 days.Initially when I began to assist in the small hotel,I faced some difficulties in coordintaing with people as i was not an outspoken or talkative person that time.but later on , i realised the qualities required here. So i changed myself.

Q 5.You latest baby is OOZO,a lounge and hookah..but you are still more attached  to surbhi. or may i say that you are "known" by Surbhi? If yes then why is that so?

Ans:(thoughtfully)Surbhi is my lucky mascot.It is because of Surbhi that I emerged as a hotelier.When I started running Surbhi,no doubt i faced few problems but those got eliminated within a short span of  time as I stated earlier.Also,its location,ambience,menu,staff are satisfactory and its rated 4.7 by Zomato and swinggy.I have recently revamped the place. you can see that. It gives me stable recognition and satisfaction to have it.

Q 6. How do you manage your other outlets? how frequently do you visit them?

Ans:I have one in Thane and Virar.But i visit them once or twice or if required more than that.Since OOZO is the newest one, it requires me more. So that's how I  manage my other outlets.

Q.7 . Do you agree that hotel industry is a money -making industry?How do you perceive this "eating-out" scene today ?

Ans:Well, to an extent it is. but unfortunately from last few years the scene of eating out has been changed drastically . Malls have sprung up and people have started eating out there. Consequently, it has affected  the "value for money" restaurants.At the same time it also asks us to be creative for that matter. We always have to keep revamping or introdusing new menus , new cuisines or like.

 Q 8 : . What qualities you think  are required  for this profession? or what will you guide a person planning to take it a profession?

Ans: hard-working plus smart-working,passionate,hands-on person and process-oriented.A person also has to be outspoken. you can't afford to be an introvert in this industry.(smiles)For me,i think along with knowledge,experience its also my personality,voice,nature to connect with people  are few factors that have helped me set my foot in this profession! also the blessings of guruji (sri sri ravishankar).Nothing would be possible without him.

Me:Thank you sooo muchh for opening up your book of life and sharing few pages with me.

Mr.Shetty: your invite for OOZO waits..!