NeedGrub.com Blog

Whichever land it be, whatever the eating preferences be, whatever the personality traits be, none and really no one can claim to have no philosophy on food. Ask anybody be it your mom or your girlfriend or boyfriend for that matter, all and absolutely all will have their proprietary expert comments on the subject.  

Lets not go to ____, they serve too desi style or not that place the atmosphere is uncool, too much salt, who eats this flavour, is this Chinese … to spicy, must be that indochini stuff. Remarks like this are a norm, which clearly reflect the cuisine fusion we are accustomed to. 

For the privilege of those who are not very clear on what a cuisine is, here is a quick definition: Cuisine refers to specific set of cooking traditions and practices often associated with a specific culture. It is this association with culture that demands attention. Eating defines cultural habits and that is the reasoning behind demarcation of various cuisines across different geographies. There is a Chinese cuisine, an Italian one, continental and we have our own Indian cuisine as well.  

The Indian cuisine specifically includes the use of various spices during the cooking procedure. Vegetarianism is a practice linked with Indian cuisine and the ingredients are mostly home grown. With this description or rather outline of the term cuisine and particularly Indian cuisine in forefront, how many of you can claim to eat the real Indian. Guess no one. For us as well, breakfast now includes cornflakes or breads or salads, etc. Beverages like packed juices / drinks have replaced home made lassi. Eating out does not only means thinking about an appropriate venue, but also importantly relates to finalizing the cuisine of the day. It is no longer just Indian, but a variety of as many. And this is not true for just us, even outside India foodies have accepted the global culture of eating delicious cuisines from all across. No wonder, the Banarasi pan is as famous in London as in Banaras. 

"The other night I ate at a real nice family restaurant. Every table had an argument going…  " This is a famous one liner from an American comedian. While at first glance it appears to be a normal statement, rich on humour quotient, reading it again will offer interesting information about eateries in general. A restaurant or an eating joint is an important venue, which helps connect and enjoy wonderful times. It is of course about food, but that is definitely not all. A public place, the eatery is often responsible for bringing out the most private expressions. And this fact has not only been realized by the eating community, but even the hosts are well aware of the pertinence.  

As an important step towards this acceptance, many upcoming eating joints have ventured a step ahead and tried some unconventional stuff. For instance ‘Influence’, a new dining facility at Chennai, has used designers Manish Malhotra & Vikram Padke to design the interiors and staff dresses. Gold and Beige are the colours selected by the style mind for the overall appeal of the eatery. Restaurant would be open around the end of January.  

Likewise, ‘Drop in’ a food court in Chandigarh sector 34, has been renovated in a completely new Green avatar. The concrete flooring has been replaced with green ground to bestow a different appeal to the food court. This green eatery is quite in line with Chandigarh’s green city tag. So now if you plan a visit, do not expect to be covered with just bricks and stones, there could be other interesting options. 

Knowing the food … what does that means? If it is about the ingredients, then please spare me, I cannot deal with the recipe. After all if knowing the recipe was the point, why would I eat outside, would I not take the pains of cooking and feeding me?

Well rest your queries; it is not about the ingredients, but about the cleanliness quotient associated with cooking and serving norms. Food courts, self serving restaurants and fast food corners are spreading fast. The guy on the counter usually wears rubber gloves, dresses up elegantly and communicates in the most pleasant tone. But this is not about him either. Reference is towards the men behind the counter, responsible for food preparation. If they decide to take their jobs lightly you could most easily be the victim of bacteria and related diseases. Un-hygienically prepared food has affected more than any other serious ailment.

In such circumstances, would you not like to know the eatery better? Convenient eating is desired, but the cost of this convenience could be high and thus despite the effort it might entail, it is suggested that once in a while, we sneak beyond the ordering window. Knowing the steps the restaurant staff takes or does not takes towards serving cleanly prepared dishes, would not only make the meal more sumptuous, but also healthier for you and your family.

But would the management allow? Yes, the restaurant team would certainly allow and if they do not, you just have a reason to suspect. If during these surprise inspections you gather information that is crucial enough for all to know, do not forget to add the same to NeedGrub’s blog or restaurant review section. Also do regularly check back the same columns for similar details, as posted by other fellow reviewers.      

Smoking is prohibited in public places, primarily so because in addition to the one who is actually smoking, there are many others being adversely affected by it. Sensible law, after all why should you suffer the smoke generated by a puff, you are not responsible for? And anyways, there already are too many harmful pollutants to deal with. But while we mutually agree that smoking must be abstained from, especially the passive smoking part, there is less that we actually do to ensure the stated.  

For instance, have you ever complained or even noticed smoking issues while enjoying a meal in any of the restaurants? Or rather, are you aware of your rights in this context? As per the smoking laws, applicable since October 2, 2008, an eatery with less than or equal to seating capacity of 30 is a completely non smoking zone. For more than 30, there has to be a clearly differentiated, reserved smoking zone. However, there are many eateries which fail to comply with legal norms. 

But isn’t it the government’s job to ensure that laws are adequately complied with? Yes it is, however little extra awareness would not really be much of work, especially if that could bestow you few extra minutes of your life. All that you have to do is, bring such restaurants into notice and thereby control the menace. If you notice anybody smoking in a restaurant and thus not abiding by the stated anti smoking laws, immediately contact management and ensure that they control the offence. Additionally you can also write about such incidences on various on NeedGrub to keep our users safe and spread the word about smoking issues in restaurants. A few minutes of effort and the change is underway.

Useful Links
Non-Smoking Restaurants in Chennai
Non-Smoking Restaurants in Bangalore
Non-Smoking Restaurants in Hyderabad

 

 

Writing a restaurant review is simply an expression of your liking or disliking for an eatery’s cuisine, service, ambience or item costing. While there is no special degree required to write a restaurant review, following the below mentioned guidelines can assist.

1. Be clear i.e. when you are expressing about the quality of a restaurant, do not end with a confused answer. For example, there are reviews where the reviewers mentions expensive wine and in the end rates restaurant 4 out of 5 on the price category. Keep in mind that readers want to know whether they should or should not visit a restaurant, based on various parameters like rate, quality, etc. Such dubious replies will not help them.  

2. Do not forget the food. There is the ambience, the furniture, funny posters, excellent cutlery, pleasant waiters and waitresses, but hardly any food. Cuisine is the key ingredient of a restaurant review; let that not be the last one. Emphasize upon the cuisine type, along with the budget range.

3. Highlight the restaurant’s USP and if there is nothing special about the eatery, do not forget to mention the same. For instance, these days’ opening up of new coffee shops around every nook and corner is a norm. While few are exceptionally good, there are many, which just add on to the numbers. Thus while writing about one of these cafés, it will be important to bring out the special feature or justify average ratings.

4. Complement the writing with pictures if possible. Visual appeal augments the value of written feedback.

 

 

There are ample sources, both online and print, talking endlessly about restaurants and the food. Ratings on account of food, ambience, service, cost, etc., are always there. So why must I spend even few minutes reviewing yet another eatery, for one more website??

 

Yes, you could decide not to write a restaurant review and thus add up to the review archive of NeedGrub; after all that would save you few precious minutes. However, by not doing so, you also deprive thousands of foodies from receiving first hand, impartial comments. Authenticity of the review gets killed, because customers like you, chose not to highlight any specific positive or negative experiences.

 

On the other hand, NeedGrub.com - does offer a difference. NeedGrub has their expert go out and review restuarnts. But, the big difference, is that you KNOW that its a review from one the NeedGrub experts. Where as, lot of other websites, hire reviewers for the job, and the real users do not know that its infact  a paid review. And if this happens, food lovers like you are probably not getting a genuine reviews and ratings.

 

If you decided to make a mental note of the restaurant food, services and ambience, while enjoy a sumptuous meal, penning down the details, even in a completely informal would add huge value to NeedGrub. Thousands of readers would be reading your review and making observations. The food lover society would be better connected and informed. It is just a matter of penning what you feel. Would you still not like to bother writing restaurant reviews??

 

 

10/25/2008
Reviewed By:andromeda

MILLERS 4, BANGLAORE

"Medium-rare"
A stray tumbleweed drifts by. I’m riding down-street with a belly that’s a riot of hungry acids. Suddenly, a sign up ahead – Millers 46 Steakhouse. Whoa there, horsie. Just what I need; a watering hole and meat. How very western of them to use the address for their name.
Up the stairs in my spurs I’m met half-way by a droll cowboy poster. Howdy, pardner; I tip my hat. Then into the restaurant with its wood tables and funky chairs, walls decorated with Wild West relics and knick-knacks. Later, it would be revealed (with clues from the wine list), that this was just as inspired by the Australian Outback.

I’m sitting by a big window, watching the madness of the city below when a waiter offers me a hat and a saloon door. The hat has the drinks list which includes imported ales (Guinness as well) and all the usually important cocktails. Wines are in a separate catalogue, and just as impressive for this joint. The hard, wood saloon doors open to reveal the menu. Physically, it’s a cramping heavyweight of a menu, too crowded for my small table, but a nice touch nevertheless. Its contents are more promising – Steak, of course, in a dozen different ways; and some other stuff.

The last time I was here, a complimentary bread-basket had arrived by now to keep me busy. In the absence of such a distraction this time, my idle eye catches fried crumbs on my unused side-plate and similarly vagrant morsels on the floor. Hmm. But the alcohol arrives and soon I become less critical. Ice Tea, be it Long Island or Lemon, is good. With it, a Millers Mixed Platter – Chicken wings and lollipops, crusty mushroom caps, fries and tenders. Unfortunately, the bird is hardly as tender as one would hope, ranking mushroom caps on top.

The affable chef saunters by, suggests the Twice Marinated Steak (his own recipe); then looks at me in anticipation. Yes, Beef, I say, and he is pleased. It is obvious that a majority of the Indian masses steeped in mythologies and tradition still consider beef-eating sacrilegious. More anticipation - to this I respond with an apologetic blush because I’m asking for it done Medium. Rumour has it that if you order a Blue Steak (practically a lowing cow) or even Rare, the chef will come and shake your hand.

With veggies and fries, arrives the hunk of meat – succulent and beefy. The knife cuts through with the perfect equation of force for a Medium steak. Unfortunately, the sauces come short and are left feeling bland (though the chef had warned me about this). My experience with the steak sandwich and Fajitas (and even the Caesar’s salad) were oddly more worthy. But there’s plenty more Texan, Mexican, Jamaican style meat on the menu that has yet to be pass my palate.
In the meantime, however, a quest for the perfect steak has not caused me to neglect the sweet tooth. With satisfaction I spoon the all-American apple pie and veritable blueberry cheesecake before donning my sombrero and riding off into the sunset.

* Avg. (teetotaling) meal for two: Rs. 900

Food courts are definitely a revolutionary idea, after all a few years back, who thought that it would be possible to order a pizza, a bowl of dal makhani, Singapore noodles, cheese sandwich, masala dosa and the favourite cup of coffee, all in one go. You can sit anywhere you please to in a spacious boundary, gaze at the various popular and new food stalls, decide to order an assortment of dishes and serve all present at the table. There is no need to digest Mexican, only because your sister is adamant and neither is it required to order a whole dish of rice and curry separately. The more economical food meals can now be opted for.

 

In the most simplest terms, food courts are a blessing for average earning Indian families and social groups. They do not attack the wallet and neither do they tamper with the taste buds. Flexible group eating cannot perhaps mature more than this.

 

While the picture is all rosy and pink, there are few things food courts have killed; the fun of debating over ordering Chinese or Continental or Italian, for instance can no longer be enjoyed. Likewise, the trend of fine dining is fading away under the shadow of food court culture. No napkins or cutlery presentations to great you. Neither is there an army of waiters rushing to serve you. ‘Self service’ is the slogan. There was a time when customers’ maintained safe distance from Nirula’s, because the outlet wouldn’t offer fine dining facilities and today the trend is no longer alien. But guess with the positives in limelight, the sacrifice isn’t really too harsh. After all, the idea is to eat delicious … isn’t it??

 

Reviewed By:andromeda

Cafe Fresco's, Vasanth Nagar, Bangalore

"The art of (nibbling at) Fresco’s"
The first time I was here, I asked for a dot of honey in my iced tea and was left waiting for an eternity. Invisible forces dragged me back a second time and I thought why not. After all, Fresco’s does show signs of good river-side European-esque café-character...

Prime location (yet off the noisy main road): +5 points. Situated between high-end artsy-fartsy shops in Euro-style building: +5. Open air seating, with wood canopy protection against the elements: +5. Chic warm wooden benches: +10 points. Beer: +20. Daiquiris and all that: +10. Open kitchen that does not create a din: +5. Boring monotonic cutlery: -2 (constructive criticism here). Slightly pretentious entrées: -5 (we want more value for money). Abstract art and stuff on display: +5 (After all, the word “Fresco” is something arty). Stupendous dessert parade: +50. WorldSpace tuned to rock channel playing nostalgic ‘70s, ‘80s, ‘90s hits - BONUS: +150 points.

In other words, Frescos is quite pleasant with its gravelly drive-way, foliage (there’s an Edenic garden behind the building), European-vibe furnishings and good taste in music.
The drinks menu includes imported alcohols, some wines and the usual pageant of cocktails. Since I was reunited with beer after many months, I treated myself to 330ml of Budweiser and Foster's (Rs. 95 each).
Like every self-respecting continental menu, the Fresco’s bill-of-fare includes appetizers, soups, salads, entrées and so on. However, it was a clever move to call this a Café rather than a Restaurant because it turns out to be really more of a prattle-with-your-friends-over-beer-and-fries kind of place rather than an eat-your-heart-out-meat-lovers kind of place.

I’m beer-warmed and nibbling on bruschetta. Moreover, Guns ‘n’ Roses, Blue Oyster Cult, Dio, Def Leppard etal are playing on radio, so I’m in a real good mood and order a main course anyway. Feels like a ‘Roast Leg of Lamb’ day – It arrives with thyme-roasted potatoes and vegetables. The leg has been sliced into thin slabs with bits of glazed cherry, which is an unusual idea and would have worked much better with fresh fruit and less sugar. Unfortunately, it was that time of the day when I’m famished, and for 300 bucks, this wasn’t justice.

But never mind the Moussakas, Thai curries, enchiladas and Garbanzo cheese steaks. The luminary at Fresco’s is the sweet-treat. Dubbed after the owner-ess and creator, Rahila’s is the adjacent dessert shop and about the best one I’ve seen. Subtlety with sugar is an art well-practiced here with variety, texture, taste. I’ve had an extraordinary orange cheesecake, an excellent chocolate walnut ganache, a pretty good Dutch truffle, and the most enormous piece of chocolate excess cake ever, called Black Out – a towering monstrosity three-times the normal size with chocolate slapped into every crevice (Rs. 120 only). I recommend them all.

* Avg. (teetotaling) meal for two: Rs. 900

* Sunday brunch at Fresco’s: ~ Rs. 300