There are over 30 different styles of briani in this country, with each region offering its own spin. And analyzing each dish to identify the total calorophic value would be a wasteful exercise. The government is yet to finalize guide lines on testing parometers. So until then, they are only serving improvement notices to restaurants without resorting to coercive measures. Will people consume fewer galories and make healthier food choices when the caloraphic value is clearly printed on the menu? Well the truth is we don't know for certain. Research on the matter is still contentious.