The cuisine of India you didn’t know
Kochi manager Mr. Bola and server Mr. Shebaz at the entrance to the resturant formerly known as Akbar. Photo Kochi focuses on the cuisine of Southern India If you ask anyone at a business seminar what they should do if they offer a unique product, you’ll get the same answer every time: flaunt it! Give samples! Train all your salespeople to explain its virtues so customers will be climbing over each other to get it! That kind of marketing is sometimes absent in the restaurant world, particularly when it comes to regional specialties. There can be many reasons for this, including the difficulty of explaining flavors and preparations with which customers are completely unfamiliar. Detailed descriptions on a menu take a lot of space, and having your servers do it takes a lot of time talking at one table while other customers are waiting. Those explanations aren’t always easy; I have spent over thirty years as a food writer and I sometimes have to ponder over how to communicate nuances of flavor. The restaurant that inspired these thoughts is Kochi, which is the reimagined Akbar in Hermosa Beach. Though Akbar had a few original items, the majority of the menu was similar to other…
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