Would you trust them with your money?

Back in the early 1970s, I had dinner at a cheap and cheerful Chinese restaurant (Lido, which still exists in Gerrard Street) with about 7 friends. 5 of them were studying to be chartered accountants, I was completing my PhD thesis, and ‘J’ had only the most basic of educational qualifications.

The bill arrived. It was £24 for all that we had eaten. That seemed about right. The bill, consisting of three pages stapled together, was examined by all of us.

When J looked at it, she said it was twice what it should have been. This was because the waiter had added the sub totals at the bottom of each page to the individual prices which added together were equal to the sub totals.

We ended up sharing a corrected bill of £12.

What concerned me was that 5 people who were about to become chartered accountants missed the error in the bill which they had perused. Would you have trusted them with your money?

Incidentally, J went on to become a very successful business woman, probably more prosperous than anyone else sitting around that table in Lido.

Chopsticks

 

My earliest recollection of eating Chinese food was in a restaurant called ‘Tung Hsing’ in Golders Green almost opposite the old Hippodrome Theatre. It opened in the 1960s and was one of the first restaurants in London to serve Pekinese food, rather than the then usual Cantonese cuisine. The restaurant was owned by a retired ambassador from Chiang Kai-shek’s nationalist China and his wife, whom I believe was responsible for the very excellent food served. 

Although I am sure they were available, I am not sure whether I used chopsticks when eating at the Tung Hsing. Maybe, I learned to use them there, but I really cannot remember. Whatever the case, I have been eating Chinese food with chopsticks for many decades. I would not say that I am 100 percent proficient with them, but I feel that using them to eat Chinese food satisfies me.

Chinese-style food is very popular in India. Most Indians eat in Chinese restaurants using western utensils such as plate, fork and spoon. If you ask for chopsticks, they are usually available, but they are not supplied as default table settings.

Some years ago, early this century, a new Chinese restaurant opened in Museum Road in Bangalore. We visited soon after its inauguration. It was a lovely restaurant and the food was good by Indian Chinese restaurant standards. As usual, we asked for bowls and chopsticks. The waiter disappeared for a while, and then returned empty-handed.

“There are no chopsticks,” he told us.

“Why not?” we asked.

“I will ask the manager.”

The Manager came over, and explained:

“We have been so busy since we opened, and many of the guests have taken them home as souvenirs. So, we have run out of them”

 

No coriander please

 

I love eating Chinese food. So, do many people in India, where this cuisine is served everywhere from simple, unsophisticated street stalls to dedicated, smart Chinese restaurants.

Indian Chinese food is prepared to suit Indian peoples’ tastes. To people used to eating Chinese food in London or elsewhere in the UK, the Chinese food in India may seem somewhat different, especially its taste. Although I much prefer eating Chinese food in London, where the restaurants serve food to many people of Chinese origin, I also enjoy eating Indian Chinese food, which is prepared mostly for Indian diners. On the whole, the Chinese food in India is less ‘authentic’ than that served in London, where there is a large population of Chinese from Hong Kong and mainland China. 

Once when we were visiting Mangalore on the coast of the Indian State of Karnataka, we entered a Chinese restaurant. Its main entrance was almost hidden in a dingy yard that would have made an excellent setting for a performance of West Side Story. This establishment was staffed mainly by a Chinese  family, rather than people with slanting eyes who had originated in the north eastern states of India. I was delighted to find steamed pork dumplings on the menu amongst the starters. I ordered these, and was told that I would have to wait atleast 45 minutes. I said that was alright, and we ate other dishes whilst we awaited the dumplings. 

When the dumplings arrived, we found them to be as delicious as the best we had eaten in London. They were made without making compromises to satisfy Indian tastebuds. The reason that they had taken so long to arrive was, I believe, that they had been made fresh, from scratch. Of all the Chinese food I have eaten in over 25 years of visiting India, these dumplings are the best Chinese food I have been served in the country. I have eaten other enjoyable Chinese meals in India, but none matched those dumplings in Mangalore.

There is one feature of Indian Chinese food that particularly displeases me: the over use of fresh coriander. I like this herb in some Gujarati vegetarian dishes and some Mexican food, but I do not think it enhances Chinese food. Almost every Chinese dish served in India is tainted with fresh coriander. 

I am fond of Hot and Sour Soup, both in London and in India. However, in India my enjoyment of it is marred by the obligatory addition of fresh coriander. Recently, a friend of mine in Bangalore made the very sensible suggestion that I should ask for this soup to be made without coriander added. So, the next time I ordered the soup I followed his advice. The waiter noted my request and the soup arrived without coriander. I tasted it. To my great surprise, the soup was tinged with a taste I associate with Polish food. The chef had replaced coriander with freshly chopped dill leaves!