The tony new kitchen for the Commonwealth Games should make us slaver at the mouth, but somehow the sound of meat from Holland that is already in the freezer sends a bit of a chill down our spine. Colour-coded chopping boards sound dandy as it will definitely prevent any contamination. But where we homegrown edit writers have a problem is with the fact that food like fish is being sourced from across the world.
We feel that those hoofing their way here despite all the mess that our organisers have visited on us, should get a feel of the real India. After all, the real McCoy will be hidden from their view for much of the Games, so why not let them get a taste of what we are all about?
Instead of trying to get chefs from Ghana, Malaysia and London, why not get them from our local areas? Chicken tikka masala may not be quite up our street considering that it is an abomination that has no street credibility here but we could wow them in the aisles with our Hyderabadi biryani among other things. And why on earth would we want to import pomfret from Singapore when we can dish out our hilsa, bones and all, and give them something to get their teeth into? Then we learn that all the recipes are standardised. This goes against the very grain of giving our visitors a bit of a surprise every day.
Indian food can never be quite the same every day, nothing quite like the feel of high volume chilli one day and a bland dish the next. Then, there is the matter of drinks that apparently will constitute only Indian beer and wine. Why could we not fell the competition with such incendiary drinks as our homegrown whiskys and rums? After all, your average Joe does not sit around with a sundowner of Chardonnay or Beaujolais. Let those coming around here get a real feel of India as we are. Which might mean having to negotiate the streets and get a touch of Delhi belly. That would be a real tasting menu.