Controversy erupted on social media after a few customers reviewed the food quality and hygiene in the restaurant of popular vlogger Mrinal Das Vengalat. The controversy brewed after a customer pointed out a dead fly in the dish served in Mrinal’s restaurant. The video vlog went viral on social media. The same customer also pointed out the sluggish ‘token system’ in the restaurant, which ironically, Mrinal had formerly opposed in his vlogs.

Meanwhile, others also complained of the restaurant charging Rs 120 for a half biriyani, comparatively higher than other restaurants. The vlog turned into fodder for trolls and memes, as many found it surprising to see a harsh food critic getting backfired for stumbling when it came to running a food restaurant.

During his heyday on social media, Mrinal was regarded as one of the best in the business when it comes to food vlogging. He used to make scathing remarks on food and didn’t think twice before criticising famous hoteliers and restaurant chains. Moreover, he was vehemently against the token system and often gave sermons through his vlogs to increase the 'sumptuous factor' in food rather than its price.

It took just one vlog from a customer for people to question Mrinal’s credentials. Many criticised the vlogger for not walking the talk, while few others took no surprise in the ‘downfall’ as they said it was expected of a vlogger to face setbacks when he enters into the business, which he thought he would master.

“Many restaurants run on bare minimum profits, and that too with a strict business structure in place. It is not everyone’s cup of tea,” said one comment on social media.

Meanwhile, Mrinal has responded to the controversy:

“My restaurant makes no compromise when it comes to pest control. Still, sometimes, a few flies may end up inside. We can’t do anything about it. This is Kochi, and we have enough rainfall here, and there is a drain nearby. We can’t do anything more. I have invested crores into the restaurant, and most of it was spent on the hygiene part.

My criticism of the token system was taken out of context. I criticised hotels that use a token system despite having enough staff for service.

And the criticism over the biriyani dish. It is the most profitable dish we have here, and it is somewhat costly because of the Japanese style used in cooking.”