A new app will take you to the list of only those dishes which that specific restaurant offers. By Team Viva
No more brooding over the restaurant menus which mean no business, no more looking down and asking the right person to order for you. With body temperature rising, head bent in shame and waiter standing by your side desperately waiting for your order, you do not have to struggle with the menu that has made you restless. It’s time to get this feeling off you forever with DASH, a unique in-restaurant luxury dining application.
This app is initiated by Monica Narula and Gunjan Mehrish along with Paris based independent journalist Noopur Tiwari. It is the world’s first dining app which gives a quick, visual preview of dishes on restaurant menus using ten seconds. life seems to be sorted for now. “For a menu which you have no idea about, chances of going wrong are very high. Everytime we order, we are shooting in the dark”, Gunjan Mehrish, the co-developer of the app, says at the launch of Dash at Depot48 in GK 1.
Now, just by tapping on the menu at the restaurant, people get to have an exact idea about the dishes they want to eat. Dash has made life trouble-free. People will know what a waiter brings to them by getting to the bottom of the app. Monica Narula, who has pioneered many food shows on TV and co-developed the app with Gunjan, says, “The menu on Dash is exactly adapted to what a paper menu looks like. When you get into a restaurant, whole menu will get sorted out by vegetarian dishes and ‘I eat everything’ dishes.” It’s like a teaser trailer of food. Each restaurant offers its own style of food where each dish is prepared in its fashion. The crux is, with this app being installed on the tablets, which you will get at the restaurant you visit, it will take you to the list of only those dishes which that specific restaurant offers. You give a surprise visit to a restaurant but the dishes which are being offered to you will not surprise you.
So far they have tied up with six restaurants and they are planning to reach 30 by the end of the year. Time to bid farewell to complicated paper menus.