Trivandrum: The death of a young man due to food poisoning after eating three rolls of shawarma, supposedly packed from one of the restaurants in the city, for dinner during his night journey on a bus to Bangalore has created panic among food lovers in the city.
However, city residents, who are away from home, now have a reason to relax as the hoteliers in the city claim that they are taking extra care now, while cooking and serving food to their customers. Here is what the proprietors of a few food outlets in the city have to say.
“Usually, food poisoning is caused from perishable food items. We have stopped using cold storage in our kitchen and we make sure that we give the leftover food to the pig farms every day. We buy meat from the authorized vendors; hence we do not have to worry about its quality,” said Ram, Manager, Hotel Biverah.
After the weeklong protest and panic, the restaurants too are now meticulous about the cleanliness and ambiance that they offer customers.
“We find that there is an increased number of people coming to our outlets after the raids occurred in the past two weeks. People now have started to give importance to the ambiance too. We are glad that we are listed among the trusted food outlets in the city. It is not that all of a sudden we have become conscious about the food we offer. We have always tried to gain the trust of our customers by offering fresh and good food,” said a salesman from Ambrosia.
Sahaya Rajan, Chief Chef of Hotel Capital says that they now clean their restaurant every half an hour to keep it germ free and fresh.
“Earlier we used to cut the vegetables in advance to cook faster but now we cook ‘on the spot’. We use fresh oil too. We ensure the quality of the ingredients we use before we start cooking the ordered dish. Most importantly, we cook in a hygienic environment,” he said.
The fuss created after the ‘shawarma’ incident has adversely affected the business of the small food joints in the city. Most of the owners of the small food outlets now find it hard to make both ends meet.
“People have lost their trust in us now. Our business has come down. What stale food can we offer here? Our menu contains only dosa and omelette, both of which are cooked on the spot,” said Radhakrishnan, a food joint owner at Nandankode.