They say that food is next only to god. But not every Indian follows this age old saying and as a result, tonnes of food is being wasted each day across the country. And with the rising prices of vegetables and commodities, food is valued higher as compared to any other commodity. To counter this wastage menace at least in a small way, Udipi Idli House, a high-end restaurant in Matunga, Mumbai, has come up with a cool trick.
For the last couple of weeks, the restaurant is charging 13 rupees extra from each customer who leave the southern delicacies like Sambar and Rasam uneaten in their food. The restaurant management revealed that several diners order for extra bowls of sambar and rasam but leave them unconsumed at the end of their meal. Also, some customers who don’t prefer samabr and rasam can ask the waiters to exclude them while ordering their food.
This way, a lot of pulses (toor dal) and other ingredients used in the making of sambar and rasam will be saved. Currently, Toor dal costs Rs 145 to Rs 200 per kg in the market. Interestingly, the restaurant’ new move has been welcomed by its regular patrons, who appreciate the move of not increasing the menu prices but instead collect fine for extra sambar wasted.
While the restaurant does not include the extra Rs 13 in the bill, its long-time patrons have been happily supporting the innovative campaign initiated by the restaurant.
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