Gold plated dosa in Bangalore


A restaurant in Bangalore is witnessing large footfalls, since the debut of their latest delicacy, a gold-plated dosa, which is priced at a whooping Rs. 1,011.

One of the restaurateurs chanced upon the idea of creating these unusual delicacies, when he was surfing on the Internet for strategies to make his eatery stand out among other city’s food outlets.
“I wanted to do something in restaurant business, so I thought why can't we do something different, so when I once saw in a television channel that they are using gold foils for pizzas and ice creams, which cost 1000 dollars, thought why can’t we get this to Bangalore and use it on something else?” said Chandan Lokesh, owner of the restaurant.

Priced at an exorbitant rate, the dish is roasted crisp with a hint of olive oil and has a filling of mashed potatoes, in addition to the gold foil for the finishing touch.
The restaurant also serves a dosa covered with a silver foil, at an afford able price of Rs. 151.

According to media reports, the marketing strategy by owners has made the gold dosa a huge success.
“I got to know about this through my friends that they sell gold dosa over here and I wanted to try it. After I tried it, I liked it so much that I am eating it for the fourth time and I want others also to come and try here and this is ISO certified dosa, it's really good for the health,” said Nagashree, a resident.
The owners have planned to patent the gold dosa in the future.

Diners are promised that they can tuck into one milligram of gold, spread out over 12 cm by 12 cm of pure gold foil. The gold is added to each dosa in the final wrap – very much like adding a thin sheet of cheese or butter while applying the finishing touches to the dish.
Gold consumer

For the restaurant it is probably just an innovative way of marketing itself, an attempt to stand out in Malleswaram, an upmarket area of India’s IT capital Bengaluru.
But as Indian society becomes more affluent, the restaurant squarely aims at those who have the ability to spend on such fancies.
“The drive behind this innovative venture was to capture the market with a different idea and the trials showed it could be a big hit,” says Vasant Kumar, one of the partners of the restaurant.

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