When does curry go bad?
In February, I made a trip to Turkey for an Indian restaurant, but my dinner was not as good as my Turkish counterpart’s.
While I ate my dish with my friends, the waitress made sure that my bowl was filled with water, and we left feeling disappointed.
“You’re not getting any curry,” she said.
The waitress was referring to the watery soup that had been added to our meal.
The water tasted sour.
I was disappointed, but I still enjoyed my meal.
It was a typical curry experience, I told myself.
“It’s just what they do,” I thought.
A few days later, I received a phone call from a woman who claimed to be the manager of a Turkish restaurant in my neighbourhood.
She claimed that her restaurant had been served by a woman in her 20s who was a member of a “sisterhood” who “wanted to make curry and she couldn’t.”
She said the group of women was from the area, and she wanted to know if she could help us.
“I asked her if she knew anyone who could make curry,” I later recalled to the CBC.
“She said yes, she had some recipes from India and she said she could come and make them for us,” I told the woman.
The woman, who was married to a man, agreed to come to my house and make the dishes.
She then called me back and told me that she would be going to India later in the week and would have me meet her at her place.
I had a meeting with the manager and asked her what she wanted me to do.
“If you don’t come to India, I will take care of the curry for you,” she replied.
I asked if she would cook for me.
“Of course,” she told me.
The manager explained that she was a “family member” and had a small business in the area.
She told me she could get me the water to make the curry.
I took her up on the offer and we had the food cooked.
I would later learn that the woman in question had already tried to contact my local restaurant and had been told that the kitchen staff was busy and couldn’t meet the need for curry.
“There was no way she could make it,” the manager told me later.
The owner of the restaurant said she knew of the woman who had approached her.
“We have been in touch with her, she said that she wanted the food to be prepared by her,” the owner told me in an email.
“But we are not sure what she could do.”
The owner went on to say that there was no one she could contact to make a formal complaint about the woman’s request.
When I asked the restaurant manager if I could contact the owner directly, she responded, “We will be looking into this further.”
The manager went on, “I am not going to answer this, I have no other choice.
We cannot do anything until the owner comes and gives her a formal response.”
I asked her why.
“Because the owner has been very kind to us,” she responded.
“So that I can take care and do the right thing.”
The restaurant owner’s response was an attempt to cover up her actions.
She explained that the restaurant owner was trying to make sure that the owner’s business was going well and that she didn’t want to be seen to be doing anything that would cause harm to her business.
I have been trying to get in touch and get answers from the owner, she told the CBC in an emailed statement.
The CBC has contacted the restaurant, and has not yet heard back.
In a letter to the owner dated December 11, 2016, the owner wrote that she “understands the gravity of this matter and will work with you in the next few days to ensure that you have a smooth run and that you are well.”
The CBC contacted the owner for comment.
The owners response did not satisfy me.
I want to know how they could possibly have allowed this woman to cook for them without making sure that she had the proper training, and then failed to follow up with me about it.
In response to the letter, the restaurant’s owner wrote, “It is my duty as the owner to protect the integrity of our business and the safety of the guests.”
I called the owner and told her that I wanted to find out what she had done to make me think that her business was safe.
I then asked her about my concerns and her response.
“My response was that I do not want to comment further because I don’t want any damage to my business,” she wrote.
“That being said, I want you to know that I will make sure you are doing everything that you can to make your business successful and safe.
If you do not do that, I would not be able to do my job properly.”
I also asked her how she would know that she could not cook the food for me and her family. “What you