Shawarma lovers in Hyderabad will need to pay more for their favorite dish, as prices are expected to rise soon. This is because the government recently banned the production and sale of mayonnaise made with raw eggs. Many restaurant and eatery owners believe that certain dishes, like shawarma, won’t taste the same without traditional mayonnaise. They also say that making mayonnaise without raw eggs would cost them more.
Mayonnaise is a popular condiment used in street foods like sandwiches, wraps, salads, and snacks. It’s made from eggs, oil, vinegar, and lemon. However, it can pose health risks, which is why the government decided to ban it.
Over the years, the demand for mayonnaise has grown in Hyderabad. People of all ages enjoy fast food items that include this creamy condiment. Many customers often ask for extra mayonnaise to enhance their meals.
The Telangana State government banned mayonnaise made with raw eggs on October 30 for one year. This decision was taken under the Food Safety and Standards Act, 2006. The ban came after a woman died, and 15 others fell ill after eating momos with mayonnaise in Hyderabad. Despite the ban, some restaurants and fast food places are still serving mayonnaise, which is unsafe.
Health-conscious people are upset because the government is not enforcing the ban strictly. Some hoteliers continue to serve raw egg mayonnaise, and many customers are unaware of the health risks involved.
Mayonnaise is not only used with shawarma but also served with popular dishes like mandi, kabsa, grilled chicken, and tandoori platters. Ali Raza Kazmi, the owner of Lucky Group of restaurants, explained that there is no real substitute for traditional mayonnaise, which is important for enhancing the flavor of these dishes. He added that making an alternative without raw eggs would be more expensive.
Kazmi mentioned that mayonnaise can be made using boiled potatoes and oil, but it doesn’t taste as good. Another option is using cashews, cream, and oil, but this would be too expensive for restaurants to offer with shawarma and other dishes.
Abdul Shafeeq, the owner of Shawarma Point in Mallepally, said that potato-based mayonnaise doesn’t improve the taste of shawarma. He added that alternatives made with cashew and cream are costly. Before the ban, eateries would ensure that mayonnaise was made fresh daily to avoid health risks from contaminated eggs.
Shafeeq also pointed out that store-bought mayonnaise has a sour taste and too much vinegar, making it unsuitable for shawarma and other non-veg dishes.
Ali Raza concluded by saying that if restaurants start making cashew or cream-based mayonnaise, shawarma prices will likely increase. Customers may also be charged more if they ask for mayonnaise with their meals.
