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Measure it up

What’s the right size for your samosas and idlis? Neha Sharma measures them out.

india Updated: Oct 04, 2008 16:30 IST
Neha Sharma

No two samosas or vadas are the same; each bears a slightly different shape and size. This is even more prominent if you hop from one restaurant to the next — the idlis you’ll be served in one may be tiny in some and humongous in others. But does size matter of the food item matter at all?

According to a lawsuit filed in the Andhra Pradesh High Court six years ago, it does — the petitioner wants restaurants to display the size of the idlis and vadas they sell. The matter was recently referred by the Court to a Division Bench. We asked chefs in the city for their thoughts on the matter.

Should dilliwaalas be treated to a pre-fixed size of samosas, idlis, tikkis or vadas? Chef Amit Choudhary, executive chef of Taj Mahal hotel says, “There can’t be any set standard. Size and quantity are totally at the discretion of the restaurant.” Agrees Hemachandra, restaurant manager, Sagar Ratna.

“It’s a possibility that one idli or vada can be smaller than the other, but the difference is negligible as the people making them are the same everyday,” he says. Some restaurants, however, have set standards to avoid customers feeling ‘duped’, because once customers are aware of what’s on offer, they’ll either frequent the place or never come back, feel most restaurateurs.

Kashif Farooq, co-owner, Urban Pind, feels the quantity served should give value for money. “If we serve a starter, it’s 250 grams per plate; we don’t want people to feel cheated,” he says. Restaurants that don’t practice a standard policy have other parameters.

These include serving enough without unnecesary garnishing. Says Sachin Kohli, owner, F Bar & Kitchen, Gurgaon, “If it’s seekh kebab, there has to be at least four of them to a plate,” adding that the restaurant believes in wholesome servings and not an overdose of lettuce. Now that’s sizeable food for thought!