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Rude Food by Vir Sanghvi: A tale of fries and deception

Jan 31, 2025 01:08 PM IST

Making fresh fries is complicated. First, source the right potatoes, then fry them twice. Restaurants have chosen the easier route: The no-frills frozen version

Let’s start the foodie component of your weekend with three quiz questions. One: Name a popular dish that is usually much better at fast-food places than at expensive restaurants. Two: Which Gujarati vegetable are you most likely to consume when you eat out? And three: What does all of this have to do with “the global ubiquity of a giant chain of restaurants hosted by a creepy clown”?

How come cheap fast-food chains serve better fries that gourmet restaurants? (SHUTTERSTOCK)
How come cheap fast-food chains serve better fries that gourmet restaurants? (SHUTTERSTOCK)
Restaurants use frozen fries for convenience, and don’t bother with specialised fryers. (SHUTTERSTOCK)
Restaurants use frozen fries for convenience, and don’t bother with specialised fryers. (SHUTTERSTOCK)
Russet potatoes are a breed favoured for American fries. (SHUTTERSTOCK)
Russet potatoes are a breed favoured for American fries. (SHUTTERSTOCK)
Restaurants rely on frozen fries because of their consistency and because they don’t become soggy. (SHUTTERSTOCK)
Restaurants rely on frozen fries because of their consistency and because they don’t become soggy. (SHUTTERSTOCK)
It is a rip-off to charge fancy prices for the same product that fast-food places sell for much less. (SHUTTERSTOCK)
It is a rip-off to charge fancy prices for the same product that fast-food places sell for much less. (SHUTTERSTOCK)
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