I spoke with chef Mario once during a cruise and asked him why the international foods being served was so bland and lacking in the traditional tastes and spices. He replied that it was in response to meet the majority of the passengers’ preferences and that we can add additional spices to taste. I told him that I cook and I know that many spices need to be added in the cooking process, not afterwards and that I was referring to taste, not level of heat aka spiciness. Perhaps we need to note in our comments for the need for more authentic tasting food, i.e. Indian food that tastes like Indian food, but maybe not as hot/spicy, or Mexican food that doesn’t taste like Taco Bell or Asian food from Panda Express. Just a thought.