Cuisine And Culture Of The Restaurant †MyAssignmenthelp.com

Question: Discuss about the Cuisine And Culture Of The Restaurant. Answer: Cuisine And Culture Of The Restaurant: I went to dine in the Host India restaurant situated in Ottawa, Canada. The Host India restaurant is known for fulfilling the wish of those food consumers in Canada, who crave for Indian foods. It mainly provides all dishes that is popular in Indian cuisine and provides authentic Indian food both in the form of buffet as well as delivery/take out. All contemporary Indian meals and desserts are available there (Hostindiaottawa.ca. 2018). Review Of Dining Experience At The Restaurant: I and my friend went to the Host India restaurant to try a different cuisine, however we had little idea about Indian cuisines. However, the experience there was exceptional as the manner in which they presented their foods to us, I got to know a lot about Indian cuisines. The first thing that attracted out attention while entering the restaurants was interior and exterior dcor of the restaurant. Unlike other classic restaurant in Canada, it had Indian decorations instead of Italian decorations. The ambience may not be termed as exceptional or unique, it had basic dining tables and buffet areas arranged for guest. However, everything looked sleek and clean. This impressed me because hygiene is a priority for me when I visit a restaurant. Based on the dcor and cuisine, it can be said that the restaurant acted an ethnic restaurant that used their dining services to attract the attention of tourist. Through their focus on maintaining authenticity of Indian food both in dcor as well as f ood served, they engaged in good expression of identity. The notion of authenticity as a motivation for promoting culinary tourism was maintained (Molz 1998). As I had no idea about the cuisine, I was a little clueless about the menu presented to us. This is because we were mainly used to Italian and European cuisines and we were confused regarding the food we should order. Once the staff realized that we were not acquainted with Indian cuisine, he approached us in a delightful manner to explain about the specialty of Indian cuisines and the food that is a must to try here. They were interest not only in serving food but also in striking a cord with us. They asked us questions like Have you dined here before? and what type of food you wish to eat here?. This type of communication strategy helped us to understand the type of flavor and spices we can expect here. Hence, we finally ended up ordering the classic samosa for starters and butter chicken with naan after we got to know that these are the popular items in Indian cuisine. This experience also taught us how food can be a good vehicle for tourism. They were involved in excellent culina ry tourism by their communication strategies. Restaurant staffs acts as the active agent, who help people who are not familiar with a cuisine to construct meaning of the food and fetish the exotic food options. The strategy used by restaurants to construct and negotiate identity about an unknown cuisine is understood (Beagan et al. 2015). In addition, while we were served the food, the staffs at Host India maintained the edibility and palatability value of the food by their presentation styles. Each food items that we ordered were nicely presented and one staff was giving us good information about the spices in each food items. The cutleries and other items at the table were also arranged according to Indian dining styles. They never left us unattended and came back during the meal to ask if we were enjoying the dish. Their attentive service was a winning point for me as their attitude showed that they were willing to provide good dining experience to us. This is also understood from the concept of culinary tourism perspective as Indian food is a rare food item in Canada and by using their food presentation technique and interest in making us familiar with the cuisine, they were promoting interest of diners in Indian cuisine. This strategy to introduce guest to new food by means of good dining experience and providing information about ingredients promotes culinary tourism and ensures that people who are not familiar with cuisine eats the food with pleasure instead of curiosity (Long, 1998).. As a person who loves to experiment with different food items, the experience of visiting the Host India restaurant provided me the opportunity to engage in connoiseeur cosmopolitanism. Connoiseeur cosmopolitanism focus on learning about different international foods and cuisines and the staffs at Host India helped me a lot in giving me knowledge about Indian cuisines (Beagan et al. 2015). They engaged in constructive tourism too as after the meal they asked us whether anything should be changed about dining experience there. I liked the service, the presentation style, however I wanted a better ambience. Due to my curiosity for Indian foods, I visited the website and Facebook page of the restaurant too after the dining experience. The manner in which they have introduced them in the website is very appealing for me. This is because it mentioned in great detail mainly about the Indian meals and the details about the cuisine motivated me to visit again (Hostindiaottawa.ca. 2018). References: Beagan, B.L., Chapman, G.E., Johnston, J., McPhail, D., Power, E.M. and Vallianatos, H., 2015.Acquired tastes: Why families eat the way they do. UBC Press. Hostindiaottawa.ca. 2018. Host India Food Delivery Takeout Menu | Ottawa. Retrieved 5 March 2018, from https://www.hostindiaottawa.ca/?utm_source=googleutm_medium=organicutm_campaign=website Long, L. M. (1998). Culinary tourism: A folkloristic perspective on eating and otherness.Southern Folklore,55(3), 181. Molz, J.G., 1998. Tasting an imagined Thailand.Culinary Tourism,55(3), p.53.