Foodie! A True Food Appreciator or Just a Hungry Human!

Food pleasure is more than just taste. It’s the look, aroma, texture, and that lingering aftertaste. This survey explores whether you can truly appreciate food like a connoisseur, or if you’ve been silently settling for mediocrity all along.

Step 1 of 4

Section 1: Presentation – Visual Treat or Just a Plate?

Let’s start with the first thing your senses meet; the look of food. Does presentation woo you, fool you, or barely register before the first bite?

Q1: How do you usually react when food looks stunning on the plate?

I get excited – like spotting a perfect jalebi swirl at a wedding buffet!

Depends – I’ve been betrayed before by pretty plating and bland pasta.

I ignore the look – I’m here for taste, not a modern art gallery.

Section 1: Presentation – Visual Treat or Just a Plate?

Let’s start with the first thing your senses meet; the look of food. Does presentation woo you, fool you, or barely register before the first bite?

Q2: Which kind of presentation feels most ‘delicious’ to your eyes?

A traditional thali – symmetrical katoris, vibrant sabzis, and poori puffing like a proud balloon.

A minimalistic gourmet plate – maybe a streak of chutney and one lonely ravioli.

Street food style – a sizzling tava, overloaded plates, and zero symmetry.

Section 1: Presentation – Visual Treat or Just a Plate?

Let’s start with the first thing your senses meet; the look of food. Does presentation woo you, fool you, or barely register before the first bite?

Q3: How often do you remember how a dish looked — not just how it tasted?

Often – the look stays with me if it matches the mood and moment.

Occasionally – mostly when it’s either stunning or shockingly strange.

Rarely – only if I take a photo. Otherwise, I forget it instantly.

Section 2: Aroma – The Invisible Temptation

Here we explore the invisible first bite aroma. From kitchen whiffs to street-side temptations, smell can seduce, disappoint, or transport you before a single morsel is tasted.

Q4: What role does aroma play in your eating experience?

It’s everything – aroma prepares me to fall in love with the food before I even see it.

It helps – I do get tempted when something smells divine, but I don’t overthink it.

Doesn’t matter – I eat what’s served, nose or no nose.

Section 2: Aroma – The Invisible Temptation

Here we explore the invisible first bite aroma. From kitchen whiffs to street-side temptations, smell can seduce, disappoint, or transport you before a single morsel is tasted.

Q5: What’s your favorite “aroma moment” that still lives rent-free in your memory?

Early morning chai with ginger & cardamom — no aroma matches it.

That first whiff of mutton curry or pav bhaji being prepared during weddings.

Fresh-cut coriander, curry leaves sizzling, or ghee on hot halwa.

Section 2: Aroma – The Invisible Temptation

Here we explore the invisible first bite aroma. From kitchen whiffs to street-side temptations, smell can seduce, disappoint, or transport you before a single morsel is tasted.

Q6: How do you feel about artificially enhanced or overly perfume-y food aromas?

Totally put off – if it smells like shampoo, I’m not eating it.

I tolerate it – it’s not ideal, but I’ve eaten worse.

Honestly, I can't tell the difference.

Section 2: Aroma – The Invisible Temptation

Here we explore the invisible first bite aroma. From kitchen whiffs to street-side temptations, smell can seduce, disappoint, or transport you before a single morsel is tasted.

Q7: Would you say aroma adds emotional value to food?

Absolutely – smell of food reminds me of people, places, and festivals.

Sometimes – I do get nostalgic, but only for a few iconic dishes.

Not really – food is food. I move on after I eat.

Section 3: Texture – Crunch, Cream, and the Drama In-Between

Food isn’t just about taste, it’s also about feel. From crispy samosas to velvety kheer, texture decides if a dish flirts with you… or breaks your heart.

Q8: How important is texture in your eating experience?

Extremely important – the feel of food in my mouth defines the pleasure of eating.

Important, but not a deal breaker – I notice it only if something goes wrong.

I don’t think about it much – I care more about taste.

Section 3: Texture – Crunch, Cream, and the Drama In-Between

Food isn’t just about taste, it’s also about feel. From crispy samosas to velvety kheer, texture decides if a dish flirts with you… or breaks your heart.

Q9: Which of these “texture betrayals” upsets you the most?

Soggy dosas / limp pakoras – betrayal of the crispy promise.

Lumpy soups / curdled gravies – the horror of bad blending.

Hard gulab jamuns / chewy paneer – sweet lies and rubbery truths.

Section 3: Texture – Crunch, Cream, and the Drama In-Between

Food isn’t just about taste, it’s also about feel. From crispy samosas to velvety kheer, texture decides if a dish flirts with you… or breaks your heart.

Q10: What’s your texture paradise? That one dish where texture wins your heart every time?

Creamy rajma-chawal, slow-cooked and soft – the ultimate comfort.

Buttery pav bhaji with crisp pav – messy hands, happy soul.

Crispy jalebi with warm rabri – crunchy outside, melt-in-mouth inside.

Section 3: Texture – Crunch, Cream, and the Drama In-Between

Food isn’t just about taste, it’s also about feel. From crispy samosas to velvety kheer, texture decides if a dish flirts with you… or breaks your heart.

Q11: Do you think modern “gourmet” food misses the mark on texture?

Totally – they make it look good, but the mouthfeel is often flat or weird.

Sometimes – it depends on the dish and the place.

I haven’t really noticed – I just eat and move on.

Section 4: Mouthfeel – The After-Texture Party

Mouthfeel decides whether the food gets a second date or ends up in the “never again” list. It's about the lingering warmth of dal tadka, the buttery coat of ghee on your lips after that aloo paratha, or the rich, grainy feel of besan laddoo melting in your mouth. This is where tradition reigns supreme and sadly, many new-age celebrity chefs drop the ball.

Q12: How aware are you of the mouthfeel of your food while eating?Some

Very much – I can instantly tell when something is dry, greasy, or just plain off.

Somewhat – I feel it, but I don’t always think about it.

Not really – I just eat and move on.

Section 4: Mouthfeel – The After-Texture Party

Q13: What’s your favorite mouthfeel moment in Indian food?

That moment when ghee-laden khichdi melts into pickled heaven.

Creamy kulfi resisting the first bite, then giving in smoothly.

Mutton curry coating your tongue with spicy oil and warmth.

Section 4: Mouthfeel – The After-Texture Party

Q14: Have you experienced a dish where the taste was okay, but the mouthfeel ruined it?

Yes – and it totally turned me off the dish.

Sometimes – depends on my mood and hunger.

Not really – I only focus on flavour.

Section 4: Mouthfeel – The After-Texture Party

Q15: What’s your opinion on overly rich or greasy mouthfeels?

Dislike it – it feels heavy and ruins the joy of eating.

Depends – some dishes are meant to be indulgent.

I love it – the greasier, the better!

Section 5: Sensory Confluence – When All Senses Dance Together

There are meals… and then there are moments when aroma, sight, sound, touch, and taste all come together like a perfectly tuned Bollywood climax. That first whiff of fresh tadka, the clink of a steel thali, the puff of steam when you lift a lid, the glisten of ghee on rotis, the tangy hit of chutney and boom! Your whole being is dining, not just your mouth. This section explores whether your body and soul eat together or just your hands and head.

Q16: Have you ever had a food experience where everything came together – aroma, taste, visuals, sound, even the setting – to create a lasting memory?

Yes, I still remember it like yesterday – it was magical!

Maybe once or twice, but it wasn’t intentional.

Not really – I just eat and move on.

Section 5: Sensory Confluence – When All Senses Dance Together

Q17: How often do you pay attention to the way the food looks, smells, feels, and sounds together before even taking a bite?

Almost always – I love soaking it all in.

Sometimes – when the dish looks or smells especially great.

Rarely – I start eating as soon as it's in front of me.

Section 5: Sensory Confluence – When All Senses Dance Together

Q18: Do you think today’s restaurant food, despite all the ‘fusion’ drama, often fails to give this full-sensory experience?

Totally agree – It feels disconnected, like an Instagram post you can’t smell.

Depends on the place – some get it right, most don’t.

No – I love the modern vibe, even if the food is average.

Section 5: Sensory Confluence – When All Senses Dance Together

Q19: Do you believe old-school food setups (steel thalis, banana leaves, clay pots) add something extra to the food experience?

Absolutely – it awakens something primal in me!

Somewhat – it’s nice, but not always needed.

Not really – I prefer clean, modern settings.

Section 5: Sensory Confluence – When All Senses Dance Together

Q20: If you had to pick a moment where all your senses rejoiced with food — what was it?

A home meal after travel – dal-chawal, papad, ghee, and silence.

A wedding buffet – 7 types of sabzi, live counter, mithai station, the whole circus.

A surprise dish cooked by someone close – simple, but heartfelt.