Quo Vadis?

I finally watched Kabali and left the theatre with mixed feelings and with a few “What if…” questions that can be answered by the sequel that is hinted in the ending of the movie. So did I like the movie? Yes. Was it the best thalaivar movie that I saw? Not sure. Since this is highly subjective and a matter of personal preference, this question is left unanswered. Could the movie have been better? YES!!!! The movie could do with the following changes to be just that little bit better: -         It was at least 20 minutes too long, for a movie that was not in the commercial template, it seemed to meander like a brook instead of a raging river since it is a gangster movie -           It was too violent. If you smirk considering that it is a gangster movie, the big daddy Baasha, was violent but it was only fists turning baddies to pulp and some harmless explosions thrown in the background for emphasis. Here there were gruesome machete scenes that made my little daught

These days I eat out a lot and my visits to various restaurants have taught me a few valuable lessons which I will share with you all: -           Jack of all, Master of none : The bane of a restaurant today for purely commercial reason is aspiring to satisfy all and therefore offer a mindboggling variety of food items that usually end up getting classified into 4-5 cuisines. While it may satisfy the average person with the aptitude to ask for a Schezwan noodles in a Chettinad restaurant, it will fall short of satiating a true connoisseur  who will want to explore the depths of the Chettinad kitchens -       Mediocrity is accepted : Mediocrity is accepted because it is the new average, when the average is low it slowly becomes acceptable to all. So you will find restaurants which may look different but all taste alike, all feel mediocre -       There is a premium for exclusivity : The second learning leads to this, a true focussed exclusive cuisine restaurant is pricey a

These days I eat out a lot and my visits to various restaurants have taught me a few valuable lessons which I will share with you all: -           Jack of all, Master of none : The bane of a restaurant today for purely commercial reason is aspiring to satisfy all and therefore offer a mindboggling variety of food items that usually end up getting classified into 4-5 cuisines. While it may satisfy the average person with the aptitude to ask for a Schezwan noodles in a Chettinad restaurant, it will fall short of satiating a true connoisseur  who will want to explore the depths of the Chettinad kitchens -       Mediocrity is accepted : Mediocrity is accepted because it is the new average, when the average is low it slowly becomes acceptable to all. So you will find restaurants which may look different but all taste alike, all feel mediocre -       There is a premium for exclusivity : The second learning leads to this, a true focussed exclusive cuisine restaurant is pricey a