'MENU' KI FARK PENDA!!!

It is in the nature of restaurant menus to amuse a person far more than offering him a variety. I reckon, this is a deliberate ploy on part of the hotel to implant their sadistic curse on the eating public. This has also to do with the fact that while those folks serve, we eat. More often than not, I have greatly admired the menu and have been determined to have a dish on my palate which resembles closely the heavenly greatness associated with gourmet meals. But, my excitement has been withheld to containing myself to the mundane. Because, thats what seems to be available and time summons that I try only the 'flying of the shelf' variety for food. I assume that except for office-goers, we mostly taste outside food for the variety and the option it gives us to order and reorder while courting our gastronomical demands. I would always like to eat at a place where the menu is very small and precise. Too many ingredients on the menu makes it a difficult task to understand the finer nuances of food. Besides, many people visit hotels with the menu firmly ingrained in their brain.Seeing the menu is a fake custom. But we can't try to avoid it. We have to throw ourself into the menucard and pour over less interesting details like the price, interracial differences between dishes and grill the waiter over the less understood part. Here, people who get their queries sorted are the ones more likely to order , again, the same stuff they did the last time they ate outside. Interestingly, the lag time between ordering the food and eating it is also the time one should mull over the menucard. But most hotels prefer to take the menucard away from it's clients at that exact moment when he needs the most. Having ordered something, he is going to review his decision and also think himself into ordering more. I don't know why-hotels spend a fortune on the interiors, but they are always short on the menu cards!!Keep the bill please!