Consequent upon the death of Sachin Roy Mathew, aged 21 and a student doing the Hotel Management course at Bangalore, due to food poisoning a few days back there has been determined raids and surprise checks on eateries all over the state, by the food inspectors and other connected agencies. The result has been a shutdown of about 70 odd eateries, spread across the various parts of the state.
Amplifying on young Sachin Roy Mathew's death, he'd eaten a 'shawarma'(a Malayalee version of the Gulf delicacy in which meat is rolled into a paratha or equivalent) from a roadside vendor - incidentally, the meat used is cut neatly to slices, stacked and slung from hanging steel wires(in the same manner that quite a few of us preserve important payment slips like the electricity and telephone bills) in eateries that sell this eatable and is obviously, very popular - before boarding the vehicle to Bangalore and died on reaching his destination. Cause of death - food poisoning! Perhaps, the meat was of an older vintage!!
Usually, we've a meal outside at least once in a month to try out new recipes and dishes on order as well as to break the otherwise monotonous routine. With news pouring in about dead lizards, rats and cockroaches found in deep freezers where foodstuff is stored, one feels miserable of being thoroughly let down and the accompanying urge to throw up is overwhelming! To add insult to injury, the raids have also confirmed the indiscriminate use of artificially coloured vegetables by a few unscrupulous vendors of the industry!!
Is there nothing known as 'ethics' in this industry? How can you offer your fellow citizens food or eatables that are unfit or even harmful for consumption? Will they ever have such food in their own homes? Don't they insist on cleanliness and hygiene in their kitchens/pantries? Are the top notch hotels above board on this issue - or is it only a 'five star front desk' with appalling standards behind, in their kitchens?
It's my fervent hope that Kerala's eateries attain high standards of hygiene and ethical practices, consequent to the present 'cleansing drive'.
Tailpiece.
The kitchen that has always fascinated me is the fully automated one at the National Defence Academy which catered to the gastronomic needs of over 1,500 cadets and the attendant directing staff on duty - and mind you it's of the early '50s vintage. Just shows the forethought of the planners of the institution! Apart from the equipment used, the food handlers are checked for personal hygiene everyday and have to compulsorily wear white caps and gloves while at work!!
In matters of food, there can be no compromise. Period!
Amplifying on young Sachin Roy Mathew's death, he'd eaten a 'shawarma'(a Malayalee version of the Gulf delicacy in which meat is rolled into a paratha or equivalent) from a roadside vendor - incidentally, the meat used is cut neatly to slices, stacked and slung from hanging steel wires(in the same manner that quite a few of us preserve important payment slips like the electricity and telephone bills) in eateries that sell this eatable and is obviously, very popular - before boarding the vehicle to Bangalore and died on reaching his destination. Cause of death - food poisoning! Perhaps, the meat was of an older vintage!!
Usually, we've a meal outside at least once in a month to try out new recipes and dishes on order as well as to break the otherwise monotonous routine. With news pouring in about dead lizards, rats and cockroaches found in deep freezers where foodstuff is stored, one feels miserable of being thoroughly let down and the accompanying urge to throw up is overwhelming! To add insult to injury, the raids have also confirmed the indiscriminate use of artificially coloured vegetables by a few unscrupulous vendors of the industry!!
Is there nothing known as 'ethics' in this industry? How can you offer your fellow citizens food or eatables that are unfit or even harmful for consumption? Will they ever have such food in their own homes? Don't they insist on cleanliness and hygiene in their kitchens/pantries? Are the top notch hotels above board on this issue - or is it only a 'five star front desk' with appalling standards behind, in their kitchens?
It's my fervent hope that Kerala's eateries attain high standards of hygiene and ethical practices, consequent to the present 'cleansing drive'.
Tailpiece.
The kitchen that has always fascinated me is the fully automated one at the National Defence Academy which catered to the gastronomic needs of over 1,500 cadets and the attendant directing staff on duty - and mind you it's of the early '50s vintage. Just shows the forethought of the planners of the institution! Apart from the equipment used, the food handlers are checked for personal hygiene everyday and have to compulsorily wear white caps and gloves while at work!!
In matters of food, there can be no compromise. Period!
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