Question

Direction: Read the following scenario and answer the THREE questions that follow.
During the floods of 2018-2019, a group of philanthropists led by Niyabuddin, wished to open free food centre for the needy. Their motto was that “no human should be hungry.” Nothing gives more satisfaction to the philanthropists than to see the hungry eat to the fullest.
Post Covid-19, the group started a food centre by the name Win Borne Life Care Food (WBLCF) in a small town called Palakkad. The centre started gaining popularity as the number of people enjoying free meals increased over time. Initially, WBLCF offered a standardized menu consisting of idli, upma, puttu for breakfast, curd rice for lunch, and idli or upma for supper. Six women were employed by WBLCF to prepare all the meals. As the number of diners increased, they started expecting a variety in the menu.
At WBLCF, not all the diners eat "free": while two-thirds of diners get free food, one-third would donate some amount to a transparent charity box kept at the entrance. For example, a man donated Rs. 500 after consuming two idlis, and a woman approached Niyabuddin and inquired about donating 10 kilogrammes of rice. Those who could not afford to donate, were often seen prostrating worshipfully in front of the charity box.
Some caring individuals made monetary donation while others donated rice, fruits and vegetables to WBLCF. Further, the centre received enquiries from many locals on how they could contribute to the cause.
As the centre was lauded for its philanthropic work by people of the town, Niyabuddin intended to replicate the initiative in the nearby districts. However, he is concerned about the cost that goes into running the centre. Almost 75 percent of the donated amount goes into buying the cooking ingredients, while the rest goes into paying salaries, operations and maintenance costs.
Niyabuddin wanted to conserve local recipes that can be used to prepare mouth-smacking dishes for the diners.
Which of the following could be the BEST way to conserve local recipes?

• A. Request a lady once a week in Palakkad to cook food at WBLCF on voluntary basis and document the recipes
• B. Hold a weekly competition for the best local dish and get it judged and documented by local volunteers
• C. Tie-up with the chef of the best restaurant in Palakkad to document recipes
• D. Tie up with one of food delivery partners to help them document the recipes
• E. Ask free diners to contribute towards one recipe for a dish and give them the responsibility to document it

Answer 1

The Correct Option is B

The problem presented involves a decision-making scenario centered around conserving local recipes in a food center context. Let's analyze the options given to determine the best way to conserve local recipes:

1. Request a lady once a week in Palakkad to cook food at WBLCF on a voluntary basis and document the recipes.
   • This approach might not provide a comprehensive range of recipes as it relies on the availability and willingness of individual volunteers.
   • It might not effectively capture a wide variety of local culinary traditions.
2. Hold a weekly competition for the best local dish and get it judged and documented by local volunteers.
   • This approach encourages community participation and can uncover a wide variety of local dishes.
   • It also adds an element of excitement and engagement, motivating individuals to participate and share authentic recipes.
   • The involvement of local volunteers ensures that traditional methods and ingredients specific to the locale are used and properly documented.
3. Tie-up with the chef of the best restaurant in Palakkad to document recipes.
   • This might provide high-quality recipes, but it limits the diversity to the chef's existing cookbook.
   • The personal flair of the chef might overshadow traditional recipes, leading to a less authentic representation of local cuisine.
4. Tie up with one of the food delivery partners to help them document the recipes.
   • Food delivery partners might prioritize recipes that are more suitable for delivery, which might not always represent local traditions authentically.
   • Moreover, a delivery service’s focus might differ from culinary preservation, potentially compromising the documentation quality.
5. Ask free diners to contribute towards one recipe for a dish and give them the responsibility to document it.
   • This approach might risk inaccurate or inconsistent documentation as free diners might not have expertise in culinary writing.
   • It also hinges on the willingness and ability of the diners to contribute, which can be variable.

The best option is to hold a weekly competition for the best local dish and get it judged and documented by local volunteers. This approach maximizes community involvement, ensures a broad variety of dishes are considered, and leverages local expertise to accurately document the recipes, making it the most effective and inclusive way to conserve local culinary traditions.

Answer 2

To determine the BEST way to conserve local recipes for WBLCF, we need to consider methods that encourage community engagement, ensure authenticity, and facilitate thorough documentation. Let's evaluate the given options:

• Request a lady to cook voluntarily: This might lead to limited recipes being documented, as it relies on a single individual's availability and willingness. It may not capture a wide variety of local dishes.
• Weekly competition for the best local dish: This provides a platform for multiple participants to showcase different local dishes. Having local volunteers judge and document the recipes ensures that the recipes are authentic and well-documented. This option also promotes community involvement and excitement.
• Tie-up with a chef from a top restaurant: While this might result in professionally documented recipes, it risks focusing on restaurant-style versions rather than authentic, home-cooked local dishes.
• Tie-up with a food delivery partner: Food delivery partners might not be the best option for recipe documentation as their primary focus is delivery logistics, not culinary arts.
• Ask free diners to contribute to one dish: This could lack structure and consistency in documentation as diners might not be familiar with documentation processes.

Considering the goal to conserve local flavors authentically and involve the community, holding a weekly competition for the best local dish and getting it judged and documented by local volunteers is the BEST approach. It combines engagement, variety, and reliable documentation.