They have become one of the most common and profound places for people to visit. There are many reasons why people decide to visit such a place. They are restaurants. Perhaps the most common reason to why people visit restaurants are either because they are too lazy to cook for themselves or because they want to indulge in the expertise of a proper chef. Regardless of their reasons, they want to eat somewhere they would enjoy the food as well as the customer service. I decided to evaluate an Indian restaurant after an exhausting day outside. I am no stranger to Indian cuisine because I grew up eating those foods. Since I was familiar with the cuisine, my brother and I decided to visit and critique the Indian restaurant Lazeeza in South Houston …show more content…
The menu contained a variety of options, including Chinese, Italian, and Persian food. After many considerations, I decided to go with chicken biryani, an orange and yellow colored rice known for its spicy taste, fried fish because I wanted to experiment their seafood, and for the dessert, I went with gulab jamun, a typical Indian sweet, boiled deep in a sugar syrup. My brother decided to order nihari, a stew containing either beef or lamb that is cooked extremely slow. The bread that goes with nihari is naan, it is similar to tortillas but softer and slightly thicker. Finally, he ordered kheer for the dessert, a rice pudding with the ingredients of milk, sugar, and sometimes nuts.
We chose two different dishes so we could share the food and sample a variety of dishes. After the order, we had to wait for approximately twenty to twenty-five minutes for our meal to arrive. However, in any restaurant, if the food is going to be cooked fresh, they will always have a wait
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I was beaming with joy as the smell of the food transformed my conscious mind into a state of no control. Before anything, I decided to experiment the chicken biryani because of its aromatic rice and its spicy taste. I picked up my spoon and took the first bites of biryani. The combination of basmati rice and the delicate meat in the biryani was magnificent. I felt like licking my fingers because the biryani tasted like pure perfection. Then I moved on to the fried fish, which was presented on a round plate and appeared extremely delightful. After a long day outside, the fish seemed like heaven as it entered my stomach. Even though my stomach was full after eating my part of the meal, I could not wait to examine and evaluate the other dishes.
After a few moments, my brother and I switched dishes. I decided to get my hands on the nihari, a curry in red color with an amazing, spicy taste. Naan was used to complement nihari because, without naan, nihari is far from its authentic taste. As I took my first bite of nihari with a piece of naan, my tastebuds were amazed by the sweet and creamy texture along with the perfect flavor. Having been to many other Indian restaurants such as Shehnai, Tempura, and Mezban, Lazeeza’s nihari surpassed all of them in all
One quality that is involved in a restaurant is the atmosphere and the positive energy it gives off. Considering the Western theme, they have the restaurant well decorated from the entrance, to the place where you sit. The walls are painted with tumbleweeds on them, with great lighting that allows you to see, and not go blind. The plates and silverware are very nice, as is the food that goes into them.
Reading Catfish and Mandala reminded me of my cultural closeness through food. Due to being bi-ethnic I learned how to cook food from both my ethnicities, however there were times when I found myself acting like a foreigner towards certain dishes. A prime example was when I had Chitlins or pig intestines. I had eaten menudo, thanks to my Hispanic mother and this was the first time I had Chitlins, an African American dish via my paternal grandmother. Unlike Menudo, which to me has an appetizing smell and taste, Chitlins were a gray stringy putrid smelling dish. Remembering the utter dislike I obtained from that African American dish, reminded me of Pham’s experience with Vietnamese food. While there are some dishes people can’t stand, most usually embrace a dish from their culture and that helps ease some of the pain or discomfort.
Dave Thomas an American restaurateur and a philanthropist once said, “It all comes back to the basic. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.” (thomas). Everyone can agree on Dave Thomas, but I have a couple more criteria to add to his idea of a great successful restaurant. If I go out to eat I might as well pick a place that, though may be expensive, has scrumptious food because why bother going to spend money on food you can make yourself? A great restaurant has to meet three of my criteria’s: the Décor and atmosphere, impeccable service and cleanliness, and most importantly the food.
The respondents’ ideas about the current Cantonese and Szechuan cuisine being served in the United Kingdom are very important. It is vital to find out whether they are satisfied or dissatisfied with the current situation. Therefore, the sixth and seventh questions are about whether they like the taste of the current Cantonese and Szechuan cuisine in the United Kingdom and also if their expectations regarding the authenticity of the cuisine are being met.
The United States taxes the worldwide earnings of its legal residents. (DEFINE INVERSIONS) However, after inversions, the government cannot impose taxes on most of the non-U.S. earnings of multinational corporations. It is true that some corporate inversions take place due to legitimate, non-tax, and business-related reasons. However, almost all of the corporate inversions, through skillful tax planning (or “legal manipulation,” as I like to dub it), allow U.S. multinational companies to avoid paying significant amounts of U.S. tax—both on income they earned prior to the inversion and on that they will earn in the future.
Cuisine is a big factor in the identity of a culture and many people will list food as a factor that makes a country what it is, even using Damper for an example, many people see it is an Australian classic and part of Australia's history. Analysing these two iconic recipes, we can begin to view what kinds of communication is used and by looking at this, the history and the shaping of culture we gain a deeper understanding of the impact and importance of food in both Australia, Japan and around the world. Through this analysis it is hoped that a better understanding of these topics is acquired and an in depth reflection is produced.
Sociological concepts pertaining to age, gender, and appearance were also noted and applied. The reason why “We love Banhmi” was chosen to be an ideal observation place is because of its location: very close to Astoria, thus making it accessible to local members like students, business people as well as travelers and visitors. Thanks to its reputation for traditional sandwiches and other tasty Vietnamese street foods along with fast serving process, the restaurant is getting more and more popular, and attracts customers from different cultural backgrounds to come and enjoy Vietnamese cuisine. No alcoholic drinks are sold here. It is also supposed to be a fairly inexpensive place to eat, with its classical décor, cozy atmosphere, and relaxed environment, making it a perfect place to observe and record the interactions....
According to resent studies, Americans eat fast food for the convenience, mostly in the Western and Eastern part of the USA and people that cook and eat at home they are more traditional, for example in the Midwest. Fast food has been part of life in the USA for over 60 years. It has become extremely popular by Americans simply for the convenience.
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
The United States of America, a country where anyone can become anything he or she wants to be. It is even given the phrase “Land of opportunity.” This is one of the reasons people from different parts of the world choose to immigrate to the United States. Immigrants do not immigrate alone, but bring their cultures with them. One of the representatives of culture is food, and with the vast amount of immigrants, the vast amount of ethnic restaurants are introduced. Beneficial things happened with the rise of ethnic restaurants, they serve as a doorway to introduce different cultures and they improve the country’s economy. Some people disagree and believe that ethnic restaurants are a problem. That they lead to cultural separation because it
I was shocked to taste the difference in the snack offered on board from that served by Kenya airways. I ate a strawberry cake with soft layers too sweet for me to finish. I had been accustomed to eating rice, beans, meat, salads, French fries, but this meal was quite unfamiliar to me. But I had to adopt and at least try something new. After a few bites, I got to appreciate the work of a skilled Thai baker. Each layer gave me a different digestive experience, from strawberry to orange flavors, all combined in one piece of cake. By the time we neared our final destination, I had become well acquainted with the Thai cake, though the rest of the food took me time to adjust to since it had been cooked with sugar and spices- which was my first time to eat rice, meat, spaghetti prepared with sugar instead of
Hawker centres and food courts are Singapore’s pride and jewel. These dining areas make up our food culture which we have loads of pride in. What makes the food courts and hawker centres in Singapore so different from others in the world? Well, due to the presence of multiculturalism in Singapore, we have many foods originating from many different races, mainly Chinese, Indians and Malays are the three main races in Singapore. Due to this, our food courts and hawker centres sell a myriad of cuisines ranging from local cuisines to western cuisines. Thus, those do dine there are often spoilt for choices and do not know what to buy. However, one thing for sure is that they would most definitely feed their hunger with the delicious food available there. Moreover, on average the cost of food, there is inexpensive. The cost of food ranges from as low as one dollar to a maximum as seven dollars! Thus, what’s there not to love about
More specifically, the fundamental factors that contribute to customer satisfaction in restaurants include the food (hygiene, balance, and healthiness), physical provision (layout, furnishing, and cleanliness), the atmosphere (feeling and comfort), and the service received (speed, friendliness, and care) during the meal experience (Johns and Pine,
In conclusion, Indian cooking can very well be known to be vivid, exquisite, and simply delicious. India is a banquet expressed in colors, smells, flavors, and personalities. The hundreds of spices which most Indian cooks use, show exactly why their food can always stand out from others and taste fantastic. The traditional foods used in India such as curry, Roti, and chutneys are some of the reasons as to why India’s dishes are so extraordinary. The tasty snacks in India complete the list by allowing Indians to grab a quick bite while on the way to an important desti-nation.
In America, many are not aware of the inequalities that exist in the Food Service. The food service sector has at least 125,951 companies and approximately 12 million employees with almost 7 million foreigners. This sector includes individually owned restaurants, mid-priced chains, quick service (fast food), hotels, and beverage establishments. Food service plays a major role in institutional establishments like schools, hospitals, prisons and meals on wheels. They cater to the tastes of their particular customers and are often leaders of food innovation. In the food service, we find: bartenders, wait staff, hosts, busboys, chefs, cooks, managers, and dishwashers .The food service workers perform a variety of customer service, food preparation and cleaning tasks, all that which are very important to keep a business running. More concerning , some of the major working conditions that foodservice workers face with daily is no health benefits and significantly low wages. These employees working in the food industry make it possible for millions of people to enjoy food in restaurants but are not being treated or appreciated fairly.