In the absence of a dedicated ministry, the restaurant industry continues to be plagued by labyrinthine laws that vary from place to place.
THE QUESTION I am most often asked is: you seem so interested in food, so why haven’t you opened a restaurant of your own? There are three good answers to this question. The first is that people who write about things don’t necessarily know how to execute them to any great distinction. An art critic, no matter how distinguished, will never be the next Picasso. The foulmouthed Hollywood studio boss, Harry Cohn, used to say, “Critics are like eunuchs. They can tell you how to do it. But they can’t do it themselves.”
The second reason is that I have no real interest in becoming a businessman and have no real flair for entrepreneurship. I’ve always chosen the life of a middle-class, salaried employee.
But there is a third and more powerful reason. over the years, as I have interacted with the restaurant community, I have often wondered: why do these guys do it?
The tragedy of today’s India is that the system is so unfairly stacked against restaurateurs that they are treated as potential criminals by every government department that can make a fast buck out of them. The sad and sordid part of running a restaurant in India is the part that nobody talks about. The bribes to excise officials. The weekly hafta to the local police station. The demands for money from the municipal corporation and its officials. The greed and arbitrariness of the fire department. The laws that change suddenly. And the manner in which any branch of government has the legal right to shut down a restaurant and bankrupt its owner.
Diese Geschichte stammt aus der February 26, 2017-Ausgabe von Brunch Mumbai.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der February 26, 2017-Ausgabe von Brunch Mumbai.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
More Than A Sporting Chance - Sunday Drive
The new SUV from the traditional AstonMartin may be the game changer the company needs
Time To Respect The Tandoor - Rude Food
No, it’s not just an oven for flabby broiler chicken tikka. It is India’s contribution to the global barbecue tradition.
YOUR TRYST WITH DESTINY
Astrologer, numerologist, tarot reader and vastu expert Mr P Khurrana looks at what the stars may have in store for you this fortnight
SUSHI SO FINE!
Meet former Nobu chef Edwin Sta, whose new restaurant in Pune is what every serious Japanese food lover is talking about
Past Perfect - spectator
There comes a time in life when looking back is as much of a joy as looking forward
BEYOND THE CHERRY BLOSSOM
There’s so much more to Japan than sakura, geishas and tea ceremonies
BEFRIENDING ECONOMICS
A courageous attempt at understanding the queen of the social sciences
ARTIST OF ALL TRADES
LEAVE ALONE CURATOR AND CREATOR, BOSE KRISHNAMACHARI IS ALSO A TRAINED DANCER, THEATRE ARTIST AND A FORMER RESTAURANT SKETCH ARTIST! WHAT DOES HE ENJOY THE MOST?
Six-Pack At Any Age!
IF AGE MAKES YOUR METABOLISM SLUGGISH, IS IT IMPOSSIBLE TO GET SIX-PACK ABS? IT’S NOT, SAYS ACTOR ROHIT ROY, AND SHOWS YOU HOW YOU CAN DO IT TOO!
Into The North Eastern Mist
Arunachal Pradesh is one of India’s most beautiful states and most of it is unspoilt and untouched by time