Chapter 4: A Taste of Home

Arnab eagerly sat down at the small table in the restaurant, anticipating his lunch. He had been working for two days now and was already making a big difference. His implemented changes, such as marketing strategies and customer discounts, were paying off in increased business.

However, when he took a bite of the fish dish served to him, Arnab's face fell. The spices were wrong, and the dish was poorly prepared. As a Bengali Indian in his previous life, he knew exactly how fish should be cooked and the taste it should have.

Arnab couldn't stop thinking about how he could improve the taste of the fish dish. The following day, he approached Hyeon Young, the restaurant owner, with a proposal.

"I noticed that the fish dish wasn't very popular among customers yesterday. I have an idea to make it better," he said.

Hyeon Young was skeptical but willing to hear Arnab's suggestion. Arnab explained how he could improve the dish by using different spices and cooking techniques that he had learned in his previous life. Despite Hyeon Young's hesitation, Arnab's convincing arguments and successful track record at the restaurant convinced him to give it a try.

Arnab got to work immediately, collecting the required species from Hyeon Young and experimenting with different spices and cooking methods. Meanwhile, he continued with his work in the restaurant

.After a few hours of trial and error, Arnab finally succeeded in creating a fish dish that he was proud of. The following day, he added the new and improved fish dish to the menu, and it quickly became a customer favorite. The aroma and flavor of the dish were exceptional, and the customers couldn't get enough of it.

Arnab's changes had significantly improved the restaurant's reputation, and Hyeon Young was grateful for Arnab's contribution. Arnab felt a sense of satisfaction, knowing that he had used his knowledge and expertise to make a positive impact on the restaurant's business.

Therefore, he was eager to continue contributing in any way he could and was looking forward to more opportunities to improve the restaurant's offerings.