Dosa Inflation
It is a well known saying that opening a restaurant is the surest way to lose money these days. Within my lifetime, the price of a dosa has climbed from twenty rupees to two hundred rupees. This multiplier can be attributed to higher wages and rents in South Delhi.
It can also be attributed to better working conditions for chefs working in these kitchens. It amuses me to picture sweaty and ordinary looking people making my twenty rupee dosas in early 2000s.
Whatever be the case, the narrative in “Kitchen Confidential” seems to be a reflection of a middle class entitled person entering the restaurant industry only to realise that the job doesn’t pay well. He goes on to become an author and TV presenter, thanks to his mercurial personality and brands himself as a “mediocre chef” to justify his career pivot.
I might sound a bit critical, though I don’t wish to switch to a complaining tone. The fact that I have still not finished this book at the time of writing this post indicates how I feel about this book and the disproportionate attention given to these “celebrity chefs”.
Recipe for Disaster
I felt like eating Gobi Manchurian yesterday. Something had triggered my nostalgic memories of eating it in a restaurant in my childhood. It was considered posh to eat “North Indian dishes” in a small South Indian city like Tumkur.
Now, every outlet on Zomato seemed to selling a plate of Gobi Manchurian for a price no less than four hundred rupees. I had decided to ignore my cravings earlier but finally gave in. The dish I received was disappointing as the dish was deeply drenched in oil and lacked the crispiness that I had appreciated in the past.
At the same time I had decided to revisit the abandoned book “Kitchen Confidential”. I didn’t understand why this guy had turned popular. So, I kept aside the book and started exploring the story about his tragic suicide.
It appears that the relationship which ended just before his death was a “recipe for disaster”. The pun was intended, though I mean no disrespect to Anthony. Why would a successful and popular TV figure date a failed actress who’s twenty years younger than himself.
And why would he stay put in a relationship that lacked basic respect. What made him pay off a younger male actor who had accused his partner of misconduct? The levels of hypocrisy in this story is just mind-blowing.
The contradictions in human life stun me. Unfortunately, Bourdain was deceiving himself in private and in front of the camera (as per his own accounts).
Why would the world want to watch a TV show about an ordinary Udupi restaurant owner with a sorted routine and happy family (even if he is whipping up the best dosas and filter coffee in the entire world)?
They want to hear life lessons from a rebellious chatty former drug addict who has casual sex in the store room. It’s all about being flashy and different.
And then people around him in media elevated his profile further after his tragic death. After all he was serving the restaurant industry which curates an experience of “eating out” for an inflated price.
The Supper Club Experience
After my disillusionment with book clubs and board game communities, I had decided to try a supper club. The subscription price was on the higher side. This made me believe that the quality of people in this space would be better and that I would be able to explore some new dishes in the process.
However, I realised that none of these people were ordering any food in the restaurant where we met. The prices were probably too high for them. Like all other clubs, both men and women were there to find a date. In my opinion each of these individuals were un-datable either due to their personality, looks or lack of skill in holding a conversation.
Whatever be the case, the restaurant managers were frustrated with the crowd which was not ordering food. I was part of the minority that tried some food. All of this made me realise that this entire foodie trope and the celebrity chef / TV show circus was not worth my time.
I will just head to Benne or Carnatic Cafe in GK2 market and have by filter coffee and dosa. If I need a drink I’ll land in Deja Brew or Sidecar. On a fancy day I might end up in Perch and order some exotic mediterranean dish.
My entire “foodie” universe is one and half kilometres away from my home and I don’t need any Bourdain to lecture me about food.
Really liked your take on the food topic... And I know that writers have a tendency of exaggerating their sensory experience and thus Tony has succeeded in his journey as a chef.
More opinion will follow once I finish the book as well 😅🙌🏼