Aargh...I was sitting in the airport for more than 4 hours..for nothing. Today, I didn't take a shower...which is not me...My flight to Kolkata was scheduled at 18:30 hours [I wonder, whether it will leave on the correct time or not...].Most of the time I was sleeping in the airport..occasionally gulping down some water, to quench my thirst, having some chocolates[I had a bagfull, when I left Dubai] & visiting the restroom, to relieve myself.
Finally, when the boarding gates were opened, I headed towards the security check. By then, the brie de meaux & camembert de normandie, which I bought for home---melted. I was more than frustrated, still, I had patience to go through the rigorous security check. I was hungry...what to do...what to do...I needed a mini chicken snacker--assumed that it would keep me full till dinner was served in flight....
I boarded the flight by 18:10 hours, but such early boarding was of no use---it was expected & eventually, the flight departed at 18:45 hours. I went to sleep again...except when the not-too-old air hostess asked me for the inflight meal..the dinner was served at around 19:30 hours...n after eating that, I went to sleep again...[These days, I have started hating the in-flight meals!! :( ]...
I got up around 20:30...only 1/2 hr was left to reach Kolkata...
And, finally the flight landed in Kolkata....the temperature outside was 19 Deg C....I was back to the ever polluted Kolkata, with the political unrest...
Tuesday, January 18, 2011
Monday, January 17, 2011
A cook's life
A cook’s life…
“I love to eat Mutton Biryani”
“I love roasted chicken, mashed potato on the side”
“I love burgers too..”
“The ever popular mixed grill, steak & fries..bring it to me..”
“I am an all time fan of sweets & all the desserts present in this planet”
“I love Chinese specials—esp. Noodles”
“I am a patron of French, Italian & Spanish Cuisine”
Perhaps, I would have said all these, had I not been a cook [though I will keep on making few of those statements, still!!!].But alas..I am a cook!
A cook’s life is often over-indulged—there is no count of how many foie gras one eats in the excuse of “tasting”, no control of the most expensive mushroom on earth- Truffles!!! And meat?? Well, thanks to the different meat grades present in the star kitchens—from Kobe to Black Aberdeen Angus, a cook gets the privilege to taste all at the cost of paying nothing, except the long sweating hours & still underpaid.
When I was a trainee in the kitchen, back in 2005, I was seldom hungry, but the kitchen I was working for had nothing to eat, since it believed in processing meat & fish—Butchery. But people get hungry when they see beautiful foods & for me, especially when there is something sweet. Fortunately, the butchery was located in front of the pastry & bakery, in other words, I could see from the butchery what is going on in pastry—the only barrier was the glass door. My boss once told me, “If you feel hungry, just let them know & ask for some food from them”—such was the instruction when I used to do evening shift & ran the butchery alone. “And Dinner??”, I asked him back then. “Have something light in the cafeteria in the evening & then have your dinner from Main kitchen, before you go home—no one will tell you anything”, he said.
So, I was supposed to close the kitchen at 11:15 pm, & then proceeded to the main kitchen. By that time, many of my trainee friends[one who were doing training that time] doing evening shift in the kitchen, proceeded to the main kitchen to collect the ration—foods. There was Mutton Biryani… there was this…n that & so on & so forth. I used to eat mutton biryani, almost everyday [at the end of the day, those will be thrown away…why waste? Eat them…] with some curry, a sweet—freshly made, if Gulabjamun or rasgulla and asking for a glass of soft drinks from a waiter [who happened to be my friend!!]. But gorging foods like this, is a curse [now I am suffering from high purine level in my blood. . ]
But let me tell you, such things happen rarely during the day—when the Big Boss will always be around & may charge you 5 times the selling price in the menu[we’ve had such people back then there…& also till date…]. Let me give you an example. After a long tiring shift, a cook will generally be tired & hungry..so before he goes home, definitely, he’d like to have some food. An incident, that happened when I joined the hotel industry actually, in Mumbai. One fine morning, my co-worker [I was off that day], who was doing night shift, went to another restaurant before going home. He was helping those guys out for breakfast & had an honour to cook his own breakfast—a simple omelette made of black forest ham & cheese. After making it, he moved to back area—an area full of waiters wiping the glasses & plates & started having his own delicacy. Suddenly, the executive chef came in, for a round. He found my colleague, being speechless, just stared at him. “I didn’t know what to do, but his eyes told me, I was doing something wrong and I threw the omelette away,” my colleague told me later. If the food cost is high & if the Big Bosses find incidents like this, “This is the reason why the food cost is high”, ranting at his staff like this, is a sure damn thing.
But are the Big Bosses always like this. Some are considerate, some are shrewd. I remember, in Chennai, I used to decide what I shall have for my dinner. My colleagues in the Chinese kitchen [they used to love Bengalis, I assume] were ready to cook something for me, whenever I used to tell them, “Will you please make me a mixed noodles..no msg, less salt & no chilly,” this was my request. “Without MSG???”[MSG is the poison to me…] but I used to get it. Sometimes, a simple Dal Makhni with a plain naan for dinner, especially on those days, when I used to feel my stomach was over privileged. Sometimes, my day at work used to start with some desserts, sometimes, directly from the buffet…
I was sceptical about having beef, since I was not eating it after 2006. But when Angus beef came in 2009, to Chennai, I tried to control myself. The colour of the meat, the marbling of the meat used to tell something more than what bloody tenderloin of Indian beef. But one night, I gave up my principle & cooked the beef for my taste. I cooked it medium done, with little salt, little pepper & no sauce [a good beef, needs no sauce, I believe!!]. It tasted truly like heaven & it became credible why the guests keep on coming over & over again for buying some 180 gm of striploin steak of Irish Angus beef, to the extent one guest offering, “I want to open a steakhouse with you…” one of the most flattering feedback, I received then.
By no means, I am complaining about this fact, that the Big Bosses shouldn’t shout at those employees who eat in the kitchen—willingly & unwillingly. But this is how life is framed for chefs…you eat what you cook!!! Aint it? I remember, once in India, while having my breakfast+dinner, behind the kitchen[a fire exit, which directly leads to the GM’s room], so we had to be cautious. I was asking my colleague what if the Exe. Sous Chef catches us there?? His reply was smart. He said, “Chef X will say, ‘Who will eat if the kitchen guys don’t eat??’”
When a cook goes out to eat…
A cook is nothing but a cook, when he is in front of the range or in his bake shop…but when he is not in his white jacket, a general dress code globally. He is just another person, who wants to eat food outside. Just imagine, the famed Ferran Adria, enters a restaurant, serving fine dining foods. He is served with Spherical Mozzarella injected with basil oil, Cantonese musico, or fruits served in 5 ways…all cheap imitations of what he already did in past, or the chef there makes all these [crap to him] in his own way. I am definite, Ferran Adria doesn’t want to try a 30 course testing menus [the famous concept followed in El Bulli, served in 3 Acts, viz., Act I, Act II and Act III]. Was that the reason why Ferran Adria entered that restaurant, serving high end customers??? May be he justed wanted some fried prawns, may be for a hamburger??? Or can be as simple as Spanish Tapas???
Keeping my critical aside [I do more criticism than appreciation…], when I enter a restaurant, to eat, definitely, I just want to focus on one food…not like an appetiser, followed by main course…dessert, well, if I keep on craving something sweet for my sweet tooth…
I recollect often frequenting places like Shiraz, a restaurant with all its rustic form, located in the rugged Park Circus. A place, where you can find, perhaps the best Mutton Biryani in India, if Chef Imtiaz Qureshi is not cooking for you. Don’t try something else, if you don’t want to be disappointed.
Another place, is “Sabir’s Hotel” [in Kolkata, Hotel means restaurant also], who is famous for making the perfect Mutton Rezala. Once I heard, that after making the onion paste, they strain the paste through muslin—three times!!! A secret recipe, definitely not passed out, perhaps that’s what makes it special..
Yet, I can swear by the Chicken Ala Kiev or the mixed grill[its European version], in the good, old Olypub. Yes, this place is a little bit creepy, terribly old, lost its charm..but Olypub still pulls the public anytime—weekends, weekdays—after or before work, in the midst of work, after college, festivals. Anything….
There is this Burger Fuel in Dubai. Perhaps, one of the best burgers, I may rate, if I don’t consider TGIF serving good burger. Or sometimes, the notorious Texas Rib Eye steak in TGIF in Dubai. Its awesome..for someone who wants medium/ medium-rare done!!!
And when the cook cooks at home…
There is difference. There is difference between cooking at home and cooking for commercial reasons [i.e. in industry]. Primarily, there is no rush!!! You can go easy, slow [no one is going to complain if the food is late, unless you are serving hungry, unruly mob!!!]. Secondly, you can do most of the cooking before hand, if you are serving 10-12 people…Thirdly, it is prixe-fix. When I cook at home [both in India and in Dubai now], I tend to keep it simple—generally 2-3 courses [on day offs!!!]. Else…one pot meal..
When I am cooking for my family members, or sometimes when it is for friends, relatives….I tend to make 3-4 courses, serving around 8-10 people in one go. Reasons??? Well, I need to get that “appreciation” from those guinea pigs [kidding here, I mean those who “taste” my food] & secondly, I need to show off…what I can & cannot do..
I remember making basil pesto in Kolkata, when I was in college & one of my good friends from college [a batchmate], Amitava came in to taste my “delicacies”. He also had a bite of my home grown sweet basil. Till date, he swears by that pesto & basil, “The best one I ever tasted”. A little bit flattering, but sometimes, I am scared, if I cannot keep up!!
After having cooked for over a week, sometimes, I feel frustrating to cook again at home. Going out to eat is no option, since you hardly get what you pay for, you spend some extra money… For this problem, I found a solution. Make & freeze..n when I was ready to eat…just defrost, reheat & eat. Voila…..problem solved!!!
“I love to eat Mutton Biryani”
“I love roasted chicken, mashed potato on the side”
“I love burgers too..”
“The ever popular mixed grill, steak & fries..bring it to me..”
“I am an all time fan of sweets & all the desserts present in this planet”
“I love Chinese specials—esp. Noodles”
“I am a patron of French, Italian & Spanish Cuisine”
Perhaps, I would have said all these, had I not been a cook [though I will keep on making few of those statements, still!!!].But alas..I am a cook!
A cook’s life is often over-indulged—there is no count of how many foie gras one eats in the excuse of “tasting”, no control of the most expensive mushroom on earth- Truffles!!! And meat?? Well, thanks to the different meat grades present in the star kitchens—from Kobe to Black Aberdeen Angus, a cook gets the privilege to taste all at the cost of paying nothing, except the long sweating hours & still underpaid.
When I was a trainee in the kitchen, back in 2005, I was seldom hungry, but the kitchen I was working for had nothing to eat, since it believed in processing meat & fish—Butchery. But people get hungry when they see beautiful foods & for me, especially when there is something sweet. Fortunately, the butchery was located in front of the pastry & bakery, in other words, I could see from the butchery what is going on in pastry—the only barrier was the glass door. My boss once told me, “If you feel hungry, just let them know & ask for some food from them”—such was the instruction when I used to do evening shift & ran the butchery alone. “And Dinner??”, I asked him back then. “Have something light in the cafeteria in the evening & then have your dinner from Main kitchen, before you go home—no one will tell you anything”, he said.
So, I was supposed to close the kitchen at 11:15 pm, & then proceeded to the main kitchen. By that time, many of my trainee friends[one who were doing training that time] doing evening shift in the kitchen, proceeded to the main kitchen to collect the ration—foods. There was Mutton Biryani… there was this…n that & so on & so forth. I used to eat mutton biryani, almost everyday [at the end of the day, those will be thrown away…why waste? Eat them…] with some curry, a sweet—freshly made, if Gulabjamun or rasgulla and asking for a glass of soft drinks from a waiter [who happened to be my friend!!]. But gorging foods like this, is a curse [now I am suffering from high purine level in my blood. . ]
But let me tell you, such things happen rarely during the day—when the Big Boss will always be around & may charge you 5 times the selling price in the menu[we’ve had such people back then there…& also till date…]. Let me give you an example. After a long tiring shift, a cook will generally be tired & hungry..so before he goes home, definitely, he’d like to have some food. An incident, that happened when I joined the hotel industry actually, in Mumbai. One fine morning, my co-worker [I was off that day], who was doing night shift, went to another restaurant before going home. He was helping those guys out for breakfast & had an honour to cook his own breakfast—a simple omelette made of black forest ham & cheese. After making it, he moved to back area—an area full of waiters wiping the glasses & plates & started having his own delicacy. Suddenly, the executive chef came in, for a round. He found my colleague, being speechless, just stared at him. “I didn’t know what to do, but his eyes told me, I was doing something wrong and I threw the omelette away,” my colleague told me later. If the food cost is high & if the Big Bosses find incidents like this, “This is the reason why the food cost is high”, ranting at his staff like this, is a sure damn thing.
But are the Big Bosses always like this. Some are considerate, some are shrewd. I remember, in Chennai, I used to decide what I shall have for my dinner. My colleagues in the Chinese kitchen [they used to love Bengalis, I assume] were ready to cook something for me, whenever I used to tell them, “Will you please make me a mixed noodles..no msg, less salt & no chilly,” this was my request. “Without MSG???”[MSG is the poison to me…] but I used to get it. Sometimes, a simple Dal Makhni with a plain naan for dinner, especially on those days, when I used to feel my stomach was over privileged. Sometimes, my day at work used to start with some desserts, sometimes, directly from the buffet…
I was sceptical about having beef, since I was not eating it after 2006. But when Angus beef came in 2009, to Chennai, I tried to control myself. The colour of the meat, the marbling of the meat used to tell something more than what bloody tenderloin of Indian beef. But one night, I gave up my principle & cooked the beef for my taste. I cooked it medium done, with little salt, little pepper & no sauce [a good beef, needs no sauce, I believe!!]. It tasted truly like heaven & it became credible why the guests keep on coming over & over again for buying some 180 gm of striploin steak of Irish Angus beef, to the extent one guest offering, “I want to open a steakhouse with you…” one of the most flattering feedback, I received then.
By no means, I am complaining about this fact, that the Big Bosses shouldn’t shout at those employees who eat in the kitchen—willingly & unwillingly. But this is how life is framed for chefs…you eat what you cook!!! Aint it? I remember, once in India, while having my breakfast+dinner, behind the kitchen[a fire exit, which directly leads to the GM’s room], so we had to be cautious. I was asking my colleague what if the Exe. Sous Chef catches us there?? His reply was smart. He said, “Chef X will say, ‘Who will eat if the kitchen guys don’t eat??’”
When a cook goes out to eat…
A cook is nothing but a cook, when he is in front of the range or in his bake shop…but when he is not in his white jacket, a general dress code globally. He is just another person, who wants to eat food outside. Just imagine, the famed Ferran Adria, enters a restaurant, serving fine dining foods. He is served with Spherical Mozzarella injected with basil oil, Cantonese musico, or fruits served in 5 ways…all cheap imitations of what he already did in past, or the chef there makes all these [crap to him] in his own way. I am definite, Ferran Adria doesn’t want to try a 30 course testing menus [the famous concept followed in El Bulli, served in 3 Acts, viz., Act I, Act II and Act III]. Was that the reason why Ferran Adria entered that restaurant, serving high end customers??? May be he justed wanted some fried prawns, may be for a hamburger??? Or can be as simple as Spanish Tapas???
Keeping my critical aside [I do more criticism than appreciation…], when I enter a restaurant, to eat, definitely, I just want to focus on one food…not like an appetiser, followed by main course…dessert, well, if I keep on craving something sweet for my sweet tooth…
I recollect often frequenting places like Shiraz, a restaurant with all its rustic form, located in the rugged Park Circus. A place, where you can find, perhaps the best Mutton Biryani in India, if Chef Imtiaz Qureshi is not cooking for you. Don’t try something else, if you don’t want to be disappointed.
Another place, is “Sabir’s Hotel” [in Kolkata, Hotel means restaurant also], who is famous for making the perfect Mutton Rezala. Once I heard, that after making the onion paste, they strain the paste through muslin—three times!!! A secret recipe, definitely not passed out, perhaps that’s what makes it special..
Yet, I can swear by the Chicken Ala Kiev or the mixed grill[its European version], in the good, old Olypub. Yes, this place is a little bit creepy, terribly old, lost its charm..but Olypub still pulls the public anytime—weekends, weekdays—after or before work, in the midst of work, after college, festivals. Anything….
There is this Burger Fuel in Dubai. Perhaps, one of the best burgers, I may rate, if I don’t consider TGIF serving good burger. Or sometimes, the notorious Texas Rib Eye steak in TGIF in Dubai. Its awesome..for someone who wants medium/ medium-rare done!!!
And when the cook cooks at home…
There is difference. There is difference between cooking at home and cooking for commercial reasons [i.e. in industry]. Primarily, there is no rush!!! You can go easy, slow [no one is going to complain if the food is late, unless you are serving hungry, unruly mob!!!]. Secondly, you can do most of the cooking before hand, if you are serving 10-12 people…Thirdly, it is prixe-fix. When I cook at home [both in India and in Dubai now], I tend to keep it simple—generally 2-3 courses [on day offs!!!]. Else…one pot meal..
When I am cooking for my family members, or sometimes when it is for friends, relatives….I tend to make 3-4 courses, serving around 8-10 people in one go. Reasons??? Well, I need to get that “appreciation” from those guinea pigs [kidding here, I mean those who “taste” my food] & secondly, I need to show off…what I can & cannot do..
I remember making basil pesto in Kolkata, when I was in college & one of my good friends from college [a batchmate], Amitava came in to taste my “delicacies”. He also had a bite of my home grown sweet basil. Till date, he swears by that pesto & basil, “The best one I ever tasted”. A little bit flattering, but sometimes, I am scared, if I cannot keep up!!
After having cooked for over a week, sometimes, I feel frustrating to cook again at home. Going out to eat is no option, since you hardly get what you pay for, you spend some extra money… For this problem, I found a solution. Make & freeze..n when I was ready to eat…just defrost, reheat & eat. Voila…..problem solved!!!
Wednesday, January 12, 2011
Its winter in Kolkata....2
Part II
This Sunday I cooked one of my tasting menus for my mom & my bro. It was a pretty simple fare, starting with an amuse bouch of “Cream of Carrot with Orange foam”, followed by “Ravioli de Mozzarella”-in English, a simple buffalo mozzarella stuffed ravioli, with a very rustic sauce of anchovies, garlic, olives, tomato & basil—and generous olive oil. The main course was the good, old “roast chicken”, one of the prime comfort foods, if I may say; accompanied by forestiere garnish—wild mushroom & bacon fricassé and saffron mashed potatoes [though the classical garnish swears by parmentier potatoes..but who gives a fuck???] & some buttered Brussels sprouts. I chose the luscious & the notorious Cinnamon pot de crème, accompanied with a generous dust of cinnamon powder & a quenelle of homemade apple chutney. I guess, my so called “gourmet” meal was successful, since there was slurp from the amuse bouche till the dessert, with neat & clean plates during clearance…& no complaints!!!
Day before yesterday…I got up late, as usual [I don’t recall now, when was the last time, I got up early..n went to sleep early too….] & in the evening, with the excuse of going out to replace the battery of laptop, I was walking all around the city. Once I got my laptop’s battery fixed…I went for a long walk from New Market till A.J.C. Bose Road crossing [colloquially, people refer to this place as “Exide”, due to the presence of the company’s H.Q. in the very crossing]. I was craving for some good food..outside..but damn..I can make it at home..Can’t I?? Apart from being over privileged in the kitchen, one of the virtues can be a cook knows how to cook like in other restaurants….so I changed my mind & instead of visiting “Casa Tosana”, I headed to the old den, Gariahat.
If New Market is the meeting point for North Kolkatans, I must say, Gariahat is the most popular hubs for the resident of South Kolkata-you get every thing here, albeit,at a premium rate. You must know how to bargain[I am poor at it—my friends can vouch for that…], you must know what is good & what is bad…and the poor pollution, the crowded lanes, flocked by hawkers, who swear their products are always the best buy at cheap rates…the screaming conductors & their helpers out of their buses, the never ending traffic congestion..and what not????
Still not sure..what to do…I headed to Café Coffee Day, a popular coffee parlour in India
“One espresso and two cookies please”, I asked the server.
“Sir, it is a very bitter coffee”, the server’s reply. I was a little pissed off by his reply. I am not like those customers/consumers who don’t know what are they ordering or their food. I am aware of my food & so I order it, unless when I am intrigued by something new & never mind asking about it…
“Yes, I know….single espresso with some sugar”, I said.
“Ok sir….”, he went away.
I was expecting a free wi-fi hotspot..but damn..these guys don’t have free wifi, like Dubai
After gulping down my expresso[this is the alternative spelling], I returned home..with the news that the mercury may drop below 10˚ C. Hmmm…I am expecting some more chilly weather…& such chilly weather demands more & more roasts….I am already shivering inside…don’t know, how long will it continue..but in any case…I am enjoying this winter…better than the desert!!!
Monday, January 10, 2011
Its winter in Kolkata....
Part I
Yes, the weather is 15 Deg C…its chilly for me—though my friend may argue, “Its pleasant for me”,but to me, “Its fucking cold!!”
But I love winter—I love this weather, which is always better than the scorching summer, when you sweat more than what you drink—you always crave for the breeze in your sweats, infinite supply of watermelon & you ask for more…n alas…the heat!!!
Winter always reminds me the Christmas—celebrating Christmas followed by New Year in this chilly weather. Alcohols are not a must for me, in this festive time, as it is to many…but yes, food. Give me roasts..n I will show you how to eat them—abundant vegetables to accompany with…followed by luscious cakes & gateaus.
I missed the winter of Kolkata in 2010, but I am fortunate enough to witness the January of 2011. Its 2 a.m. …but its pretty chilly. I am just sitting in the terrace, in my shorts n tees, trying to memorise those lovely winters, when I was in school-especially, when there were a number of fairs which used to hold in Maidan—an open field, located quite close to the most happening place of the city. Food Festivals, Industrial Trade Fair followed by Book Fair [this being my favourite..] & winter has so many cherished memories…eating out, going out for boose with friends…or simply walking along Park Street
I remember the last time pretty well…it was December 25th, 2007 —the last time, I celebrated Christmas with friends. After my usual celebration at home, I went out with a couple of friends to Park Street
After finding a cosy place for ourselves, we ordered a bucket of fried chicken, with French fries & soft drinks. But f*** me, those fried chicken are simply pieces of sh**. To loathe KFC can be next to an act of blasphemy by a godfearing mortal…but I couldn’t help !! I bet, [& still I bet], I can make better fried chicken than KFC will make it over years & years….
This is for the time being, but I think I will write more on this…..[To be continued...]
Tuesday, January 4, 2011
Way back home…again..Part 1
Everything was fine…everything was fine…nothing has changed till I boarded the flight from Dubai. As usual, the flight was late from Dubai…almost 1 hr late…I knew Indians are mostly late…but I was proved wrong. Being late is a global concern. I was afraid that being late from Dubai means reaching late to Mumbai, which eventually may result in missing the flight to Kolkata from Mumbai.
Perhaps, my fear came true. I reached Mumbai around 4:45 am[instead of 3:25 am as per scheduled departure…!!] followed by a long queue of immigration…a sheer bullshit. Finally I got released from the international terminal at 5:40 am, & headed towards the domestic terminal—the flight to Kolkata was scheduled at 6:10 am..n when I reached the Air India counter in Domestic terminal, it was 5:58 am. I must tell at this point of time, that Air India is just another fucked up carrier in India—the airhostesses are tired & old..& lost their charm-the cabin crew, male if present, seems to have suffered from depression & is not strong. Secondly, unwilling to help!! I remember, last time, when I missed my flight [thanks to Jet airways!!!], I got a replacement ticket by Jet[the mistake being theirs..not mine] & this time, when I wanted a replacement in some other carrier, they were pretty much unwilling to help… “take the flight in the evening, at 6:30 pm”, the officer said in a monotonous tone. “That means it will not reach before 10 pm in Kolkata,” was my reply, as I am sure the flight will be late also.
Certainly…Air India or Indian airlines is a douchebag..I am terribly pissed off with this fucked up airline carrier.
Now I am in the domestic terminal..writing this piece…tried calling up few friends—at least somewhere I can freshen up myself…no one seems to respond….
After 1 hr….
I talked to Saurav Batabyal, an old colleague who is still in Grand Hyatt, Mumbai—the place where I worked first. He advised me to meet him in the hotel in the pastry shop, “The Gourmet Store”. After having a light breakfast of Dosa, Medu Wada in a local joint, I headed towards Grand Hyatt, not as an employee but as a guest. Saurav was kind enough to give me a treat—a grilled ham-n-cheese sandwich, a bottle of orange juice & finally a shot of espresso. I definitely thank him for this favour & this is one of the reasons why I keep good relation with servers/waiters even if I fight with them when I am in my uniform. I forgot to tell you that my notorious luggage was left in the cloak room for a hefty price..but now beggars cannot be choosers.
After some 1-2 hrs I came back to the airport, but now I need to sleep. I didn’t sleep for the last 24 hrs & feeling its need, I was sleeping for about 2 hours or so…Damn, I will reach home after 24 hours I left Dubai….!!!Shit happens…right??
And now, the internet connectivity is poor…very poor in the terminal. I wish I could publish this in the blog right away, but unfortunately…I couldn’t. After about one hour, these guys will take my notorious luggage for check in…I am just frustrated…utterly frustrated…….
N now...I got the net...so I am publishing it...
Perhaps, my fear came true. I reached Mumbai around 4:45 am[instead of 3:25 am as per scheduled departure…!!] followed by a long queue of immigration…a sheer bullshit. Finally I got released from the international terminal at 5:40 am, & headed towards the domestic terminal—the flight to Kolkata was scheduled at 6:10 am..n when I reached the Air India counter in Domestic terminal, it was 5:58 am. I must tell at this point of time, that Air India is just another fucked up carrier in India—the airhostesses are tired & old..& lost their charm-the cabin crew, male if present, seems to have suffered from depression & is not strong. Secondly, unwilling to help!! I remember, last time, when I missed my flight [thanks to Jet airways!!!], I got a replacement ticket by Jet[the mistake being theirs..not mine] & this time, when I wanted a replacement in some other carrier, they were pretty much unwilling to help… “take the flight in the evening, at 6:30 pm”, the officer said in a monotonous tone. “That means it will not reach before 10 pm in Kolkata,” was my reply, as I am sure the flight will be late also.
Certainly…Air India or Indian airlines is a douchebag..I am terribly pissed off with this fucked up airline carrier.
Now I am in the domestic terminal..writing this piece…tried calling up few friends—at least somewhere I can freshen up myself…no one seems to respond….
After 1 hr….
I talked to Saurav Batabyal, an old colleague who is still in Grand Hyatt, Mumbai—the place where I worked first. He advised me to meet him in the hotel in the pastry shop, “The Gourmet Store”. After having a light breakfast of Dosa, Medu Wada in a local joint, I headed towards Grand Hyatt, not as an employee but as a guest. Saurav was kind enough to give me a treat—a grilled ham-n-cheese sandwich, a bottle of orange juice & finally a shot of espresso. I definitely thank him for this favour & this is one of the reasons why I keep good relation with servers/waiters even if I fight with them when I am in my uniform. I forgot to tell you that my notorious luggage was left in the cloak room for a hefty price..but now beggars cannot be choosers.
After some 1-2 hrs I came back to the airport, but now I need to sleep. I didn’t sleep for the last 24 hrs & feeling its need, I was sleeping for about 2 hours or so…Damn, I will reach home after 24 hours I left Dubai….!!!Shit happens…right??
And now, the internet connectivity is poor…very poor in the terminal. I wish I could publish this in the blog right away, but unfortunately…I couldn’t. After about one hour, these guys will take my notorious luggage for check in…I am just frustrated…utterly frustrated…….
N now...I got the net...so I am publishing it...
Monday, January 3, 2011
Vacation....going home...
I am...to many people's surprise, going home again...but for 20 days.I felt pretty much overworked n too much stressed, when I chose to go to India--Kolkata to be precise.Many things to do..apart from cooking[I already prepared two testing menus, I will be cooking for my friends & family members..]. I may be infrequent to post, unless something essential...worth sharing.
Hopefully, this will be a fruitful vacation. My email ids are- gaurav.ghosh@yahoo.com & masterchefgaurav@gmail.com--- if you have any queries/suggestions/concerns.
Happy New year to you all....
Gaurav.
Hopefully, this will be a fruitful vacation. My email ids are- gaurav.ghosh@yahoo.com & masterchefgaurav@gmail.com--- if you have any queries/suggestions/concerns.
Happy New year to you all....
Gaurav.
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