WUH-dah POW

Read a post on Romila's blog: The lesson called life. She talks about college days and how the entire journey was an experience. Well it differs a lot here in the U.S. when we come as students. Instead of writing about the day to day experiences I will write few posts on what are the subtle differences that one experiences here.
Will love to get inputs from some others who are working or studying here.

To start off here is a post on Vada Pau (pronounced as WUH-dah POW - Wikipedia) - one of the most popular fast foods of Bombay. The closest food that one can find here is the Hot Dog.

A play on how Americans like to have their food - here is a take on how a simple snack can take a whole new meaning.

Image courtesy My Creative Ideas

Just for those who are not aware of how it is made - here is a link : (this is a video taken in Ahmedabad)

Now imagine Rangya frying the Vadas and Chandu putting them together - guys from the Bombay Streets - making Vada Pau their whole life were to come here - this is what they will have to face.

This part of the deal takes place in the kitchen behind:

1) Rangya will have to wash his hands from time to time. Everytime he touches anything besides the tools he is supposed to use or uses the bathroom - he will have to abide by the sign put up there "All Employees Must Wash Their Hands"
2) He will have to wear a shower cap made out of sweat absorbing material. This will also ensure that his hair does not fall into the preparation.
3) He will have to make sure that the oil he uses is disposed off every few hours - to maintain the taste and the potato mixture is fresh from the freezer - thawed to the correct temperature.

All of the above takes away the authentic taste that you find in the real Vada Pau.
Extra salt from sweat, the deep fried smell of Palmolive oil and an occasional hair washed with LifeBouy found in the Vadas.

4) Rangya will also have to deal with frying the vadas to have an aesthetic appeal as per the order - ranging from Lightly fried, to Normal to Well done (deep fried and almost brown).
If he does not pay attention to this detail chances are the order can be canceled or a manager (huh) can be called for or it will have to be on the house.

Now if you try telling this to him on a Bombay Street - Rangya will simply whistle and out of nowhere Munnabhai and his cronies will surround you and this will ensue

"Kya re shahane, tereko koi takleef hai kya - sale paisa nahi dega - kaan ke neeche do bajau kya" ( You have a problem paying for what you ordered)
"Aye Rangya, kitna deneka hai tereko - panch rupaya" (How much does he owe you Rangya - 5 bucks)
"Chal harami - pachaas ka pati nikal - khali fokut appna tem waste kiya" (Common cough up 50 bucks - you wasted our time)

Now this I dont see ever happening here - and miss it dearly.

Now over to Chandu who is putting the dish together. This part can happen in from of the customer or behind in the kitchen.

5) He will have to wear disposable gloves at all times when he puts it together.
6) Ask the customer his choice of bread - Regular, Wheat, Low Fat etc etc.
7) Take a knife and cut it precisely or the bread can be rejected.
8) He will have to ask at every step of the preparation:
- chutney? (which can be called relish here): One spoon or two
garlic powder? Sprinkled lightly or the amount till the customer says thats enough
This is to ensure that there are three different spice levels they cater to - Mild, Spicy or Hot
He might also be asked to put none and give it separately in a small container so the person can do it himself.
9) After this he will have to dispose of those gloves and wrap it up asking - For Here or To Go.
10) Finally at the time of billing - Sir/madam will you like to make it a meal plan - add a bag of chips and soda of your choice.
This whole experience can probably be had at Subway in India - have never eaten there so dont know.
The time taken for this exercise to make one dish - is equivalent to making atleast 25 of them.

Besides this here are the following information/instructions that they have to be prepared to answer:
- Kind of ingredients used lest someone has some allergies.
- What is the calorie content of the dish.
- How long before it gets stale - can it be reheated.
- To attract clientele they will have to have Kids menu with mini Vada Pau's and maybe throw in a Munnabhai collectible doll.

They will also have to have license to operate the business, liability insurance, fire extinguishers and handicapped accessible order station - or else they can be sued.

In contrast in Bombay they can get the license paying a small bribe, Munnabhai is the liability insurance, fire - WTF is that? and handicapped accessible is not even an issue.
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Besides this just some other interesting observations or questions I have faced.

- Remember those pyramid thingies that you ordered - can you get me two of them.
They are talking about the Samosas.
- Examining the Samosa - they do understand how it is filled up - since there is a seam on it - but they are quizzed about "How did you manage to get these pototoes inside the outer crusty wrapper (most of the food is not made in full sight of the customer)
- Lastly they are fascinated with the Papadams - most places they are given as complimentary - one firangi dude called the waited and questioned him - the menu said the bread is soft and made in an oven - he confused it with the NAAN he had ordered reading the description on the menu.

Based on your input I will continue or change the upcoming posts.