If you’re not Chinese (and I suppose Indian), it might be difficult to comprehend the strategy that goes behind certain things in life. For example, eating at buffets. Here is a look at how to strategically approach a buffet. Although it’s Indian, a typical Chinese person would do the same preparations and use the same strategy at an Asian buffet.

Now, once you’re at the restaurant and have been seated here, follow a game-plan. Stick to the water; don’t order any beverages off the menu. Scan the buffet area and commit all the dishes to memory. Then go back to your table, look at the menu and identify which entrées are the most expensive to order à la carte. It is inconsequential whether you like these entrées or not. The purpose of eating at a buffet is to get the most value for money by selectively feeding the face with the most expensive dishes. As a general rule, avoid the rice, samosas (and other fried food), raita, and dal. Gulab jamuns are usually microwaved straight out of cans, so don’t go near them. Paneer dishes never have any paneer, so you can avoid those too. At a quality buffet, there will at the least be a lamb, goat, or shrimp entrée. You should be good at fishing out only the high-value bits from the curry with an elegant, clean Azharuddin-worthy flick of the wrist.

It may seem satirical to the onlooker, but it is real and it is followed.

Posted by Kevin in Blogs, Facebook Notes Tags: chinese, food, indian