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<keyword id="6354925" type="COMPANY" weightage="100" keywordseo="Kolkata">Kolkata</keyword>’s <keyword id="9408" type="UNKNOWN" weightage="20" keywordseo="Park-Street">Park Street</keyword> has a legacy. It has a lot of firsts to its credit. Long back author Jaydeep Mazumder had written, India’s first department store- Hall &amp; <keyword id="16745" type="PERSON" weightage="20" keywordseo="Anderson">Anderson</keyword>, music café, first ice cream parlour- Magnolia, first soda fountain, the first restaurants offering live entertainment – all had one address in India, Park Street. 
 Who can forget the year-end carnival that has a reputation all over the globe? It’s not just a street. Officially it may have been christened <keyword id="579289" type="CITY" weightage="20" keywordseo="Mother-Teresa-Sarani">Mother Teresa Sarani</keyword>, but it’s a happening place for the elitists of the country. It has seen the vintage 70s and 80s. Who would have known the singer performing live at <keyword id="424155" type="PERSON" weightage="20" keywordseo="Trincas">Trincas</keyword> then would end up being the famous <keyword id="7376" type="PERSON" weightage="20" keywordseo="Usha-Uthup">Usha Uthup</keyword> now? Of Cabarets, jazz clubs and pubs, Park Street’s prominence has invited famed Bengali ‘bhodroloks’ (gentlemen). That sometimes ranged from Soumitra Chatterjee, Barun Chanda, <keyword id="14969" type="PERSON" weightage="20" keywordseo="Satyajit-Ray">Satyajit Ray</keyword>, Anjan Dutta to writer Mani Shankar Mukherjee, <keyword id="23798" type="PERSON" weightage="20" keywordseo="amitav-ghosh">Amitav Ghosh</keyword> and musician <keyword id="932811" type="UNKNOWN" weightage="20" keywordseo="Nandan-Bagchi">Nandan Bagchi</keyword>. 
 And then this happened. Independent India’s first nightclub, Mocambo at Park Street doesn’t let a marketing professional enter with her driver, where she thought would be the best place to dine on her final evening in the city. She wasn’t just brazenly denied entry with the driver, but a reason as silly as the driver not wearing the proper outfit (read extravagant clothes) and was seen eating jhal muri, was given to justify its actions. At a time when the Chief Minister of the state has decided to call ‘telebhaja’ (fried snacks) an industry in the State and seeking foreign investments to expand the same, denying someone entry to the posh restaurant on this pretext is abominable for a place whose Chicken Sicillienes was quite a favourite with <keyword id="6360386" type="PERSON" weightage="20" keywordseo="Jawaharlal-Nehru">Jawaharlal Nehru</keyword>. 
 
Mind you, the rage is taking place on social media, a place more powerful than all presidents of the world put together. While the management of the place said they have the right to admission reserved, people rightly pointed out that cannot be based on someone’s appearance. We got in touch with <keyword id="2481483" type="UNKNOWN" weightage="20" keywordseo="Vikrant-Batra">Vikrant Batra</keyword>, owner of <keyword id="3389204" type="UNKNOWN" weightage="20" keywordseo="Cafe-Delhi-Heights">Cafe Delhi Heights</keyword>, a leading chain of restaurants in the capital to understand the right properly. "’Right to admission reserved’ is a very critical term not only for the hospitality industry but also for any public place in general. It is very important to filter your crowd on the basis of the kind of experience you want to give to your customers. It relates to both safety as well as the concept behind your restaurant. Having said that it should not be exercised to discriminate people on the basis of their caste, colour, creed or their economic strata,” <keyword id="233052" type="PERSON" weightage="20" keywordseo="Batra">Batra</keyword> told <keyword id="824043" type="COMPANY" weightage="20" keywordseo="Business-Insider">Business Insider</keyword>. 
 
Same view was expressed by the spokesperson of Radisson Blue MBD,Noida, who said, “Speaking from a purely legal viewpoint any hotel has a right to restrict admission to anyone as long as this is not a discriminatory action i.e. due to race, caste , religion.” 
 
Definitely, for a place like Mocambo that boasts of a dance floor reinforced with Belgian glass, and having flown down an Italian chef to design its menu with a German architect designing the interior, we could have expected some Indian hospitality to add to the feel. 
 And even if the admission stays reserved, “One cannot rule out the thumb rule of our industry - Customer is the king. All we need to do is make them feel like one,” says <keyword id="3647825" type="UNKNOWN" weightage="20" keywordseo="sudhir-ahuja">Sudhir Ahuja</keyword> of <keyword id="3647830" type="UNKNOWN" weightage="20" keywordseo="bakstage-kolkata">Bakstage Kolkata</keyword>, a well-known pub in Sector V, <keyword id="6360091" type="CITY" weightage="20" keywordseo="Salt-lake">Salt Lake</keyword>.

Kolkata Mocambo consequence: Do restaurants have the right to reject
guests on silly pretexts?

Did you know the first butter chicken was created in 1950 at <keyword id="135009" type="UNKNOWN" weightage="20" keywordseo="Moti-Mahal">Moti Mahal</keyword> restaurant to make sure the leftover tikka and tandoori chicken is re-used? Well, that was the first time when a restaurant-made chicken entered the Punjabi household and gradually became a staple in Delhi. There was no magic on the part of Moti Mahal, they just used the same formula of black dal and a dollop of cream to get the job done. 
 Except for that, most of the time the Indian cuisine at restaurants have been judged on the basis of its homeliness. If a dal tastes mild and the curry reminds you of your childhood, the chef gets 10 on 10. If the tandoori chicken leaves stickiness on your palm, you start doubting the chef’s expertise. Well if that is the case, we find out how difficult it is to maintain authenticity of the dish. We got in touch with Chef <keyword id="342882" type="PERSON" weightage="20" keywordseo="Rajesh-Variyath">Rajesh Variyath</keyword> the dynamic Corporate Executive Chef at <keyword id="2463658" type="UNKNOWN" weightage="20" keywordseo="Radisson-Blu-MBD">Radisson Blu MBD</keyword>, Noida who comes with 23 years of experience in the culinary field. 
 In the age of <keyword id="6368690" type="COMPANY" weightage="20" keywordseo="Mango">Mango</keyword> Salsa and Tandoori cream brulee, authentic Indian cuisine is not easy to find. Chef <keyword id="6372038" type="PERSON" weightage="20" keywordseo="Rajesh">Rajesh</keyword> believes, it’s the sudden rise in fusion food culture among the chefs that is taking a toll on the Indian ‘authentic’ taste. Besides, the unorganized setup of Indian cuisine is also to be blamed. He explains: “You see, European cuisine or for that matter Italian cuisine, be it 30 years ago or around the globe, it would taste the same. But this isn’t applicable to Indian food. A dal that your mother makes wouldn’t match your aunt’s. You see Sambar, the regular dal in the south of India is just so varied. You travel from one town of <keyword id="20154" type="ORGANIZATION" weightage="20" keywordseo="tamil-nadu">Tamil Nadu</keyword> to another, you would easily find that the seasoning is different, so is the softness of the lentils. This means that the dal has changed its basic nature even in households. So you cannot really rely on authenticity of Indian cuisines.” 
 
“Earlier, there used to be ustaads, who would cook biriyani and other Mughlai dishes. One thing that was common amongst them was to hide their recipes. And this breed of cooks has done enough damage to the authenticity. Indian cuisine has always been a tradition that went down from generation to generation through oral communication. Now hiding the recipe could have made them famous, but took a toll on the authenticity. In that way, many dishes got lost in the past.” 
 
One way to keep Indian cuisine alive, Chef Rajesh says, is to make sure the chefs who specialize in this cuisine focus on the original ingredients. Moreover the people who eat this food need to appreciate the originality of the dishes. 
 Made in India, the Indian cuisine restaurant at Radisson Blu MBD in Noida has a selective menu. Some of the best sellers of the menu are Galouti Kebab, Fish tikka, <keyword id="781950" type="UNKNOWN" weightage="20" keywordseo="Nahari">Nahari</keyword> and <keyword id="3665983" type="UNKNOWN" weightage="20" keywordseo="dhani-murg">Dhani Murg</keyword>. The galouti served with <keyword id="817051" type="UNKNOWN" weightage="20" keywordseo="ULTA">Ulta</keyword> tawa paratha (fried bread on the back of pan) is something that tastes exactly like any <keyword id="6587" type="COMPANY" weightage="20" keywordseo="karachi">Karachi</keyword> street food shop. And the kulfi that Made in India serves is mild with an overpowering taste of home made cream. If you have a sweet tooth, you will definitely call for a repeat.

Is ‘authentic’ Indian food becoming the victim of fancier
fusion-food serving restaurants? We find it here.

With corporate companies shifting their base to Noida, thanks to its booming real estate and SEZs, the NCR region is becoming hot hub for flourishing businesses. Corporate parks and industrial regions reflect classy infrastructure, and can give its foreign counterparts a run for their money. At such a time, how could luxury hotels stay behind? <keyword id="6419653" type="UNKNOWN" weightage="20" keywordseo="Radisson-Blu">Radisson Blu</keyword> MBD Hotel is setting a new benchmark for the hotel industry to follow, by introducing its MBD Privé Collection for its guests to enjoy a luxury experience. 
 
Here’s how the premium business hotel is offering lavishness:

Check out the Prive Collection suites
of this Noida-based premium business hotel

Celebrating the tradition of authentic cuisines, Radisson Blu MBD Hotel <keyword id="18858" type="COMPANY" weightage="20" keywordseo="Noida">Noida</keyword> is hosting the much-awaited <keyword id="3195353" type="UNKNOWN" weightage="20" keywordseo="Parsi-Food-Festival">Parsi Food Festival</keyword> at <keyword id="3658" type="COUNTRY" weightage="20" keywordseo="India">India</keyword>n specialty restaurant, Made in India. The 10-day long food festival that concludes today has got a master chef <keyword id="3776363" type="UNKNOWN" weightage="20" keywordseo="kaizad-patel">Kaizad Patel</keyword> to curate the menu. With some of the most authentic and traditional signature dishes from the Parsi kitchen, Bhujeli Kaleji, Kid Gosht and <keyword id="3776364" type="UNKNOWN" weightage="20" keywordseo="chapat">Chapat</keyword>, this festival is a must-to-attend. Parsi food has its roots in Persian and <keyword id="6369979" type="COMPANY" weightage="20" keywordseo="Gujarati">Gujarati</keyword> cuisines and much of the food is a meat-lover’s dream come true. 
 Speaking to <keyword id="824043" type="COMPANY" weightage="20" keywordseo="Business-Insider">Business Insider</keyword>, <keyword id="6362344" type="PERSON" weightage="20" keywordseo="Patel">Patel</keyword> said, “Parsi cuisine is a mélange of different flavours and has an eclectic mix of hot and sweet, sour and spice. This delectable cuisine is deeply influenced by various parts of the country that the community has travelled to and its soul lies in the ingredients used to make the mouth-watering delicacies.” 
 As the festive season kicks off, Patel suggests some mouth watering authentic <keyword id="106" type="COMPANY" weightage="20" keywordseo="Paris">Paris</keyword> delicacies for you to try.

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Kolkata Mocambo consequence: Do restaurants have the right to reject guests on silly pretexts?

Suchayan Mandal

Is ‘authentic’ Indian food becoming the victim of fancier fusion-food serving restaurants? We find it here.

Suchayan Mandal

Check out the Prive Collection suites of this Noida-based premium business hotel

Suchayan Mandal

Masterchef Kaizad Patel shows how to make the best Parsi dishes this festive season

Suchayan Mandal

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