Table Manners

An American chef recently questioned the quality of the city’s food reviews. A reviewer responds.

February 15, 2011 11:24 am by

The recently-opened restaurant The Table, where chef Alex Sanchez works.

It isn’t often that the media is scrutinised in our country. When it is, the scrutiny usually relates to more serious areas of journalism than the sub-section of feature writing, particularly food writing. As a food writer, I was therefore delighted that Alex Sanchez, executive chef at The Table, questioned the relevance of restaurant reviews in Mumbai in a blog post on the website of the San Francisco Chronicle, specifically reviews of his restaurant.

Sanchez attacks food writers in Mumbai over several topics. Firstly, he cannot believe that we do not have a “grace period” in which restaurants get the time to settle in before they are reviewed. He moves on to questioning the objectivity and ability of reviewers, who he refers to as “critics”. However, he ends with an acknowledgement that “in fact, restaurant reviewing is, in itself, a complex topic of debate”.

Once the initial glee that a chef, especially an outsider familiar with a different media culture, had brought the subject up had subsided, I found myself feeling the need to explain the review process to both Sanchez and this site’s readers, and additionally provide a rebuttal to Sanchez for whatever little I could defend about the industry as a whole. The fact that I refer to myself and all my peers as reviewers and not critics (a term that gives undue authority) tells you that I do feel reviews, in general, need to improve.

The easy part: why are reviews done so early? That’s because, and I think customers will agree, that as soon as a restaurant begins to accept payment for its food, it should be open to scrutiny. Sanchez says that, “Most anyone would agree that, while it should come out of the gates running, a restaurant won’t catch its stride for a few months, regardless of the pedigree.” But, if the restaurant is knowingly providing an inferior experience, is that fair to customers who go in the first month (and pay full price)? Sanchez himself says, “Just as Broadway musicals would never be judged during rehearsal, you’d never expect a restaurant to be reviewed during a trial dinner.” I agree that no review should be based on a trial dinner. But Broadway musicals are often reviewed on the opening night, and restaurants too should be subject to reviews from the first night onwards.

On a more practical note, an ideal review, I feel, should be able to differentiate between genuine faults and teething issues. A good restaurant review should be able to do three things. Firstly, it must describe the culinary experience, in terms of the food, service and ambience that the restaurant is aiming to provide. Secondly, it must conclude whether that experience is good or not. An important criterion here is to ensure objectivity; you have to lead up to whether the meal as a whole has been satisfactory or not (and by that extension, whether it is technically sound). It isn’t about whether you liked it or not based on your preferences. This, however, tends to leave room for subjectivity when it comes to ambience. It’s important to point out here that the assessment of a culinary experience should not be confused with whether it provides any value for money. This brings me to the third function of restaurant reviews. It should tell the reader whether the restaurant is worth at least one visit. Here, providing context (whether the restaurant is filling some gap in the market, if the chef comes with a particular pedigree, how it compares to other restaurants in its category, etc.) is vital in judging the overall culinary experience.

I do agree with Sanchez in his questioning of the objectivity and quality of food reviews in Mumbai. There are two factors that affect reviews anywhere in the world. The first factor is the manner in which a review is conducted; one can either review anonymously or as a guest of the restaurant who doesn’t pay. While I freelance now, during the two years I worked as the food writer for a newspaper in Mumbai, I conducted reviews in both these manners. While the prospect of writing an authentic review based on the atypical, better experience one expects in a non-anonymous visit seems intrinsically flawed, this notion isn’t entirely true. While one cannot gauge the quality of service, the opportunity to try many, smaller dishes gives one the confidence of knowing, in general, how good the food is at the restaurant. In a single anonymous visit, one cannot have more than a few dishes. Thus, one has to form a generalised opinion based on less information. An ideal scenario, as is the case with The New York Times food reviews, is that the reviewer dines anonymously thrice before writing the review. But most publications here cannot spare the time or the money for this (and if they do have the money, they simply don’t care to spend the time).

The second factor is the quality of the reviewing itself, which Sanchez points out is somewhat lacking in the city. It wouldn’t be fair to publicly assess every publication’s reviewer, but it’s fair to say that on the general scale of excellence in food writing, we fall short when compared to our peers in the US and UK. There, it isn’t uncommon for a publication to have a reviewer entirely dedicated to writing about and reviewing food. That, for me, is a basic requirement. Here, food writers are usually just a year or two out of college, with a general interest in food. They might not know much about it, but often a fondness for eating out is taken as a qualification for the ability to evaluate a restaurant. For this reason, there is pretty much nobody in the industry, in this city at least, that has the credibility to match say a Frank Bruni or Adam Platt.

At Mumbai Boss, we strive to do much of the above. Our reviews are almost always conducted anonymously (and in the rare instance they are not, when the owner or chef identifies our reviewer and his/her reason for being there, then the tag line at the bottom stating thus is removed), we never review based on “trial” or “friends and family” dinners, we always pay our own way, and we deliberately do not give out stars, because as a publication and a voice that has some influence on our readers, we do not yet feel we have the authority to dispense a star rating. It’s not often that the media, particularly in the arena of food writing, comes under scrutiny. And when it does, it’s fair game. We question how chefs and owners run their restaurants, dish out their food and serve it to us, and so we should subject our own process to evaluation. As Sanchez himself concludes, “a genuine review is hard to come by, no matter the publication, no matter the city”. But that shouldn’t stop us from trying.

Mangal Dalal is a Mumbai-based freelance food writer and one of the founders of Restaurant Week India.

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Comments (13)

  1. seo |

    Hey! I know this is somewhat off topic but I was wondering which blog platform are you using for this site? I’m getting tired of WordPress because I’ve had problems with hackers and I’m looking at alternatives for another platform. I would be awesome if you could point me in the direction of a good platform.

  2. A great article on food reviewing, I’d recommend those interested in the matter to peruse:
    -http://tinyurl.com/3tgdzkf (Learn to know your food reviewer)

  3. subhashini |

    Dear Mangal,

    We do a column in Tehelka called the master Takes. I was wondering if i could have a brief interview with you for the same. You can write to me at Shriya.subhashini@gmail.com or just mail/msg me your number and i can call back. It is a 90-100 word recommendation of an eating joint or a chef that you find impressive. You can check out a published column at:
    http://www.tehelka.com/story_main49.asp?filename=hub260311mastertakes.asp

    Thanks

    Subhashini
    9711485496

  4. Mangal Dalal |

    @Rhea: “Still, such is the general shift from journalism to citizen journalism – and it is a shift we may as well embrace”. Having crossed the blogger to writer divide, I appreciate the effort that publications put in and I would ‘embrace’ this ‘general shift’ kicking and screaming. Blogging is unedited – it is simply a platform for one to voice a personal opinion (such as yours of not preferring al dente); publication writing isn’t (though depends on the quality of both writer and editor). I spent my first couple of months with my editor screaming at me to stop writing like a blogger. I don’t agree that there is a general shift to citizen journalism – it’s simply offering consumers (in this case people who read reviews) more options. I’m confident that both will co-exist: publications of quality will be recognised and rewarded for their standards.

  5. Pingback: Of new restaurants and restaurant critics | MadMan's Web

  6. I must confess I fall into the category of a food writer just a year or two out of college whose fondness for eating out is taken as a qualification for the ability to evaluate a restaurant. Still, such is the general shift from journalism to citizen journalism – and it is a shift we may as well embrace.

    I must also confess I had been one to jump the bandwagon and review The Table in its opening weeks – http://thoughtforfoodinbombay.blogspot.com/2011/02/table.html – and as my article begins this place has some serious teething issues…

    But here’s my problem: Why does the chef consider this to be acceptable? I was really struck by your point : “if the restaurant is knowingly providing an inferior experience, is that fair to customers who go in the first month (and pay full price)?” This really hit home – it is Not ok. Broadway plays have closed from poor opening night reviews, why should a restaurant be held to any higher a standard, especially when it locates itself amidst such tough competition?

  7. Binks. |

    Mangal -Your point – “This brings me to the third function of restaurant reviews. It should tell the reader whether the restaurant is worth at least one visit” I totally agree.
    Essentially, at a basic level, as a reader that’s ALL I really care to know. Will I get the experience, what a critic says I am to expect. And finding a review in most publications that matches that is rare. Its about time someone wrote on this subject discerningly!

  8. Mangal Dalal |

    @Rachana – Michelin, as mentioned in this piece (http://www.newyorker.com/reporting/2009/11/23/091123fa_fact_colapinto?currentPage=all) accepts a degree in hositality/cooking as a minimum – but they don’t need to be skilled writers. So there aren’t any qualifications as such for being a good food writer (we ran out of space to talk about this in the above piece) other than a combination of a hospitality/culinary degree + a journalism degree. However, the nature of both these fields is the accessibility: people can become skilled at both without formal training if they are dedicated enough, with time. My piece under-stresses what I feel is the key to good food writing – analytical skills and a sound technical understanding of food. The former is something people develop in general (or not) while the latter can be acquired only by immersing yourself in food. To paraphrase from the above article, every dish should be examined as this: “It’s an analysis. You’re eating it and you’re looking for the quality of the products…You’re looking at ‘Was every single element prepared exactly perfectly, technically correct?’ And then you’re looking at the creativity. Did it work? Did the balance of ingredients work? Was there good texture? Did everything come together? Did something overpower something else? Did something not work with something else?” Experiencing as many cuisines (at their source would be ideal) reading about food, seeing how it is made / making it, etc. leads to this. You’ve pretty much answered your own question: Frank Bruni has that combination of experience (not really experience, but read as technically understanding food built over time) and incisive writing that made him so good, despite not having any ‘qualifications’. I still maintain that we don’t have many full-time food writers and having a jack of multiple trades is not desirable. And of the food-only writers, they don’t pay enough attention to the technical analysis of food. We simply don’t have anyone with both the incisive writing and ‘experience’.

  9. Rachana |

    While I agree with few of the points that you have made, I am a bit confused. I’d like to know what in your opinion is the “qualification” that lends Frank Bruni credibility as a food writer? His biography as published by NYT describes him as someone who has written on politics, art and even critiqued film. There isn’t any qualification mentioned in the culinary department that would distinguish him from any of our food writers – besides, as far as I can see, a lot of experience and incisive writing.

    I think food writing in India is about at the same level as feature writing in general and the publication/blog that it is for – I am not entirely sure if we review, say our films or music better than our restaurants in the same publication.

  10. Mangal Dalal |

    @Pawan – Just to point out – this piece is referring to reviews in all media, not just bloggers. In fact, all media except bloggers – the nature of blogging is that it is entirely a personal opinion. Any organisation should be more objective in its opinions than that.

  11. I completely agree with chef Sanchez here that reviews need to improve multifold in India.

    However, I agree with you as well that a review can be done anytime, anyway at any restaurant to put authenticity to the critic’s views. I believe posts like this one will help the evolution of blog reviews progress in the right direction.

  12. Priya |

    Spot on Mangal. I really think that in Mumbai, restaurants are too used to charging the earth and offering up sub-standard food or service and then getting huffy because they’ve just opened.

    I think a restaurant could be justified a trial period if it offered food free of charge, or at a reduced rate, in the first week or so, but when most flash new restaurants charging prices equivalent to those in London or New York, they better ensure they have the quality to match up!

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