Archive

"You do not drink soup, you eat it… When eating bread, one must tear it apart, not cut it,” stressed Hoshang Velati whilst conducting a workshop on "Table Manners” at Godrej Baug on Sunday, June 12, 2011. A senior faculty member from HAFT (Hotel Administration and Food Technology) at Sophia Polytechnic (catering section) and a resident of Godrej Baug, Velati was present with some of his students to demonstrate the fine art of dining using appropriate cutlery, crockery and glassware. The direction in which the spoon should lift soup from the bowl, the importance of using cutlery from the outer end (away from the plate) and gradually moving inwards, leaving the cutlery in an X formation if the diner has not completed the meal and in a northwest direction on completion of a meal were some of the other tips he imparted on dining etiquette.

A sit-down meal can have up to 17 courses but there is a prescribed order when serving the dishes: starters, soup, egg, pasta, salad, fish, after which is served sorbet (frozen dessert made from water sweetened with fruit juice) to clean the palate and neutralize the taste in one’s mouth. Then follows the meat course, roast, main course, sweet dish, dessert comprising fruits, and finally coffee which may be enjoyed in the lounge. 

Over 50 residents and friends of Godrej Baug, aged seven to 70 benefited from the two-hour workshop which culminated in a four-course sit-down lunch comprising domatokeftedes (Greek tomato fritters, a starter), basil and tomato soup, roasted chicken with pepper sauce, brownie with vanilla ice cream, all inclusive for Rs 150. The art of folding napkins such that they decorate the table in the shape of an elf’s shoe or cock’s comb or candle and fan were also taught by Velati.

Through this interactive session participants were able to gain knowledge on restaurant manners and tipping etiquette, formal table cover settings and social graces, acquiring confidence to be a good host and a better guest. 

(With inputs from Berezida Gandhi)