A ‘mix’ in culinary terms signifies a blend of flavours, a blend of spices, and essentially a whole new taste. A new taste, that is derived from an amalgamation of some pre-existing ones. If we remove ‘mixing’ from our culinary diaries, then perhaps, we will have a very sorry culinary world. Blends would go, paving way for the bland.
Picture your pasta sprinkled with salt (oops that again is mixing pasta with the salt) bearing no olive oil or cheese or herbs or vegetables (whatever your regular mix be). Or perhaps pasta bearing only herbs while the other ingredients remain absent.
So, point put forth.
Now, there is another form of mixing that takes place at À la carte restaurants. Quite different from the kind of mixing mentioned earlier. This one is gross. I, in particular loathe it. The waiters, maybe due to lack of training or sheer frustration, while serving, pour the curries onto your plate in a manner that they get mixed with each other. Thus, you get this horrible mix. No, no, don’t get me wrong. It is still nice, delicious etc. BUT the curries lose their original flavour. The two dishes that you ordered are now one, or for that matter none.
Anguish over the table
Okay, and since I am cribbing here, I might as well crib some more. Twice in one day, I had to almost beg waiters to come and take my order. Once, at Costa (C.P.), and the other time at The Chinese (again C.P.). Now can’t they just make sure that the waiters are ‘always there’ for the customers? Maybe there can be one waiter stationed (at a good point) just to make sure that no guest at the restaurant aggravates the already bad spondylitic condition by turning round and round and round and…. Huh.