Anybody who works in the restaurant business knows that the key to profitability often lies in the details – and in the mark-ups. Consider your own position as a punter. You go to a restaurant and order say, a tandoori chicken. If you are eating the chicken at a dhaba you’ll expect to pay one (quite low) price.
For as long as I can remember, I have been in love with eggs. There is no other food (with the possible exception of milk, another ‘vegetarian’ animal product) that is more versatile. You can eat your eggs in the simplest way possible, just by boiling them. If they are nicely soft-boiled, then all you need are a few fingers of toast and some salt and pepper. Read more