Dining out dilemma
To eat out or not to eat out? That’s the question that’s plaguing many, now that restaurants have started opening their doors to diners again
Food is an important facet of culture, and is inextricably linked with love and joy. The buzz of laughter and conversation across the table, skimming through menus — the whole experience of dining out — has been sorely missed. Even with restaurants starting to reopen for dine-in service, experts believe large gatherings are still a major health hazard. The 17th-century writer François de La Rochefoucauld’s words hold good even today — “To eat is a necessity, but to eat intelligently is an art.” So how does one “eat intelligently” during a raging pandemic? We talk to industry experts and a gastroenterologist about how to safely socialise as we move forward with our lives.
DO YOU REALLY HAVE TO?
After months of experimenting in the kitchen, many are getting back to their favourite restaurants, buoyed by the fact that there’s currently little or no evidence that COVID-19 can be contracted by handling or consuming food and drinks. But still, experts suggest that we step out only if necessary.
“The COVID-19 pandemic has changed the way of living, eating, meeting and greeting. It has overturned deep-rooted beliefs and priorities and created awareness about health, personal hygiene, and most significantly, the importance of physical activity,” says Dr Naveen Polavarapu, Consultant, Gastroenterologist and transplant Hepatologist, Apollo Hospitals. “Now that unlocking has begun, all of us should be extremely cautious about the whole process, as now is the time maximum spread happens,” he warns. Pointing out that unlocking is the end of lockdown, not of COVID-19, Dr. Polavarapu stresses that individual responsibility is of utmost importance. “For our own safety and that of our families, it is advisable to stay indoors and take necessary precautions. Maintaining a healthy lifestyle, doing indoor physical exercises, having a balanced diet and staying hydrated are the key to fight COVID,” he adds.
RE-IMAGINED DINING SPACES
Some restaurants are getting creative with their spaces to encourage dining while maintaining social distance. When it comes down to it, restaurants are enclosed spaces, with people chewing, drinking, shouting, laughing and bumping elbows for long periods of time. “We have exploited and explored dining in normal conditions for a long time in restaurants. It is not only high time we create a different experience, but such change also complements hygiene and safety standards,” feels Alok Kaul, General Manager, Radisson Hitec City. “So, we have come with the concept of Kabana, which is more of a private dining idea. Instead of dining in the open restaurant area, we have individual Kabanas which you can use,” he explains, adding, “You can choose from multi-cuisine fare and enjoy our bands, but you get to eat privately in hygienic conditions.”
— VICKY RATNANI,
BE SAFE RATHER THAN SORRY
‘Be cautious’ is the new catch phrase. Hotels and restaurants have started running their kitchens
only after incorporating several safety measures. Celebrity chef Vicky Ratnani, says, “We need to eat very intelligently, we have to take precautions. Even in the USA, until the food actually comes on the table, diners at restaurants have to keep their masks on. As soon as they are done with their meals, they have to put on masks again. The service staff wear masks all the time. I think these protocols have to be followed, as, at the end of the day you want to keep both your staff and your guests safe.”
EAT SIMPLE, EAT SMART
The public is rightly wary of dining out now. Even with all the protective protocols in place, it’s not just about keeping yourself safe, it’s about keeping your neighbours and the community healthy too, stresses Shankar Krishnamurthy, chefturned-entrepreneur. “To me, cooking has always been simple and straight forward. Keep it minimal, respect the ingredients, and it should enhance your sense of taste and make you happy and content. While the food on offer can be from global cuisines, during these hard times you may also like to support locally grown ingredients and work the menu options accordingly. My opinion on intelligent food choices is the sum of the above — simple clean and fresh ingredients all the way.”chef-turned-entrepreneur.
“To me, cooking has always been simple and straight forward. Keep it minimal, respect the ingredients, and it should enhance your sense of taste and make you happy and content. While the food on offer can be from global cuisines, during these hard times you may also like to support locally grown ingredients and work the menu options accordingly. My opinion on intelligent food choices is the sum of the above — simple clean and fresh ingredients all the way.”