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The author focusses on the delights of the food to be offered to the customer.

"Indian" food is meant to excite the senses, as it is colourful, it is tasty and making it is a joy. To the food entrepreneur indian food causes so much joy to you that I have included Unit 13 because I am afraid that the joy will carry you to beyond the limits to sheer exhaustion and a sense that you or your food is not fully appreciated.

So you need to be on guard against those who only choose one aspect and push that one aspect to its ultimate end. I am referring to those who misinterpret Indian food as being chilli hot. The truth is that chilli is just one aspect of that food. Other interpretations may include the slowness of the cooking. Another aspect of Indian food is to provide a large variety of fresh food from fish to vegetables to meat and to fruit.

All Indian food is about communal and personal enjoyment.

Keep up the good work of spreading the sensual joy of Indian food to the far flung corners of the world.

I wish you every success in your endeavours.

Sujets

Entrepreneuriat

Business

Economics

Employabilité, métiers et formations

Small Business

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Publié par	eBookIt.com
Date de parution	26 avril 2016
Nombre de lectures	0
EAN13	9781456623678
Langue	English

Informations légales : prix de location à la page 0,0245€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Indian Eatery: Success!
Vincent A. Gabriel
Ebook Edition All Rights Reserved
Preface
This is one of the few books that takes both the global picture of indian food and at the same time is able to focus on
Nepalese North Indian South Indian Sri Lankan
as well as Muslim Halal food
Jain Vegan food
Christian Indian cuisine
with the unique characteristics of cooking styles, ingredients used and serving methods.
O the food entrepreneur, this is the opportunity for you to supply the food that people want since their tastes are so clearly defined.
indian food has a communal duty of unifying all members of the community in one enjoyable food.
indian food is about the personal effort of those in the kitchen to keep the house happy.
indian food is a manifestation of the discipline of individuals in keeping to the rules and regulations of food consumption.
indian food is about personal enjoyment in this age of Me, Myself and My Wants and Needs by giving each ‘eater’ the chance to express personal preferences.
indian food is about personal and communal unity and at the same time diversity and variety.
About the Author
Vincent A. Gabriel has been a management consultant to many start-ups in the food industry.
He has won several prizes for his writing.
Writing Awards 2007 Raffles Hotel’s 120th Anniversary essay “What Raffles Hotel Means To You” 1999 Swatch / New paper – Sounds of the new millennium 1990 Cartier / Signature Journalism contest – Honourable mention 1989 Joint 1 st prize for essay on “1992 – The European Administrative Manager” organized by the IAM in conjunction with the John Simon Lecture (London) 1986 Joint 1 st prize in the International Essay contest and Symposium on “Productivity Through Better Labour – Management Relation” representing Singapore at the Asian Productivity Organisation 25 th Anniversary meeting at Pattaya. 1985 2 nd Prize in the Open section of the National Banking and Finance Essay Competition. 1984 Gold medal “1 st in the world in English” awarded by the London Chamber of Commerce and Industry
It is my pleasure to be able to serve you and share with you the experience gained.
About the APPROACH
The author adopts a global view to indian food with a small “I” and the food on offer is: REGIONAL Nepal Northern Indian Southern Indian Sri Lankan LIFESTYLE CHOICE Vegetarian RELIGIOUS Muslim Halal Christian Jain FUSION Chindian
The author focusses on the delights of the food to be offered to the customer.
“indian” food is meant to excite the senses, as it is colourful, it is tasty and making it is a joy. To the food entrepreneur indian food causes so much joy to you that I have included Unit 13 because I am afraid that the joy will carry you to beyond the limits to sheer exhaustion and a sense that you or your food is not fully appreciated.
So you need to be on guard against those who only choose one aspect and push that one aspect to its ultimate end. I am referring to those who misinterpret Indian food as being chilli hot. The truth is that chilli is just one aspect of that food. Other interpretations may include the slowness of the cooking. Another aspect of Indian food is to provide a large variety of fresh food from fish to vegetables to meat and to fruit.
All Indian food is about communal and personal enjoyment.
Keep up the good work of spreading the sensual joy of indian food to the far flung corners of the world.
I wish you every success in your endeavours.
Table of Content
indian Eatery: Success!
1     Where is india
2     indian Eatery Business Models
3     What makes the indian Eatery Successful
4     Knowing Yourself
5     Formalities of Starting
6     Planning to Start
7     Menu Planning and Design
8     Decorating the indian Eatery
9     Purchasing for the indian Eatery
10   Stocking the Food Supplies of the indian Eatery
11   Marketing, Promoting and Selling the indian Eatery
12   Franchise and the indian Eatery
13   The One Big Mistake
14   The Future of the indian Eatery
Unit 1
Where is india?
Synopsis
At the end of this unit, you will be able to appreciate the problems of trying to put together all the various combinations of the food consumed by people who regard themselves as being from India, Pakistan, Bangladesh, Nepal, Sri Lanka, and their diaspora scattered all over the world.
To be able to put together this manual that is meant to be a practical “how to” the author has to take liberties with the definitions and refine the whole situation as “ indian ”.
Introduction
To answer the question “what is india ?”
india
“india embodies all the pleasant and happy experiences in the enjoyment of food related to the geographical Indian sub-continent”.
Source: The Author
What is this book for?
Table 1.1 List the indian food as being arranged by Regional choices Nepalese Northern India Southern India Sri Lankan Lifestyle choices Vegetarian Religious choices Halal Christian Jain Fusion choices Chindian including the indian food available outside the sub-continent
and the purpose of this book is to help you, understand the dynamics of producing and selling this indian food.

TABLE 1.1 List of indian food
To help in gathering the flavour of indian food a tutorial is attached to each of the 13 units. The objective is to provide an insight into a particular item that adds to the experience of preparing food and serving that food to customers.
“You have to know how it tastes before you can cook it” quoted by Huma Yusuf New York Times Copyright acknowledged
The view is that Indian food can only be prepared by someone who is of Indian origin.
This is the commonly held view for
Authentic regional food, using the special spices and ingredients of the area. Most of these spices are not commercially available.
An example is the preparation of a curry using the meat of a wild boar. Wild boar is not sold commercially and most governments do not allow the export of wild boar meat for mass public consumption.
Preparation of food based on “family” or “heritage” or “signature” recipes. These are groups that depend on the unique qualities of the food sold and hence are unlikely to reveal their secret, be they in:
–   Ingredients used
–   Blending techniques
–   Way of preparing the food
–   The time spent in the actual cooking process
–   Providing the dining experience to the guest
On the other side, there is an argument for “being practical” in commercial mass cooking:
The need to keep a dish at a taste level that is acceptable to the target customer. In some parts of India really hot and spicy curries are available but these are not practical to the taste to the average diner who may eat curry only once or twice a year and does not want to burn his taste buds. He might enjoy a mild, stimulating sensation of spice but nothing more.
The need to keep a dish at a cost level that is reflected in menu prices. Every customer has, in his mind, an idea of what price to pay. As a seller you have to recover all your costs – the indirect and fixed, the variable and you have to be able to turn up a profit for every dish you sell.
The need to maintain a certain level of consistency in food taste and in the costs of production. You may want to employ a certain team of cooks who can produce great tasting dishes for some customers. Then they leave your employ and you solve that vacancy by employing another team of cooks, who have an altogether different style of cooking.
Customers get confused. Some do not like the new taste and they leave to buy their indian food else. In the meantime the group of customers, who left when the earlier batch of cooks were around, might never come back. You are faced with a situation where you have lost two batches of customers.
Others feel that once in Europe, the USA or Japan it is actually what the customer wants that dictates the menu.
So in indian eateries in European cities, sausages are served. In some German indian eateries, the curry sausage is the most popular item.
In Penang (Malaysia) there is a local curry dish that uses pork as the meat and the mild curry is eaten with bread.
In London it is quite common to see on the menu “humus” and “doner kebab” both Turkish/ Middle East food being served together with the food items that the customer normally associates with indian food.
In some big cities of the USA, the following are on the menu.
STEAKS (beef - author’s word) Served with thick potato fries and all you can eat salad Sirloin Steak Pepper Steak Bonfield Steak
The Japanese serve a sweet form of gravy that they call “curry” and there is chicken or fish curry. (See Case Study)
The menu includes the following: FISH GRILL
Tuna
Cod fish
Sea bass
Salmon
King Prawn
In some Australian eateries, the indian eatery had the following:
BURGERS ¼ Pounder with Cheese ½ Pounder with Cheese Chicken Burger Vegi Burger Bean Burger Fish Burger 6 pcs of Chicken Nuggets with Chips
Healthy Eating
The next trend that you have to recognise is that of healthy eating.
There are customers who want their food to be with:

Less salt
Less sugar
Less oily
No MSG
No transfats
How do you plan for such customers especially when most curries are prepared beforehand?
Yet the size of such customers is large enough for you to have to think of a way to meet their needs.
In the long run, the trend is towards healthy eating. As people get more affluent, they expect the food to reflect their needs. They want to eat well and that means they want the food to be “healthy” and by that they simply mean less salt, sugar, oil and not to use MSG and transfats.
The trend in indian food cooking is to offer a more subtle taste by allowing the fresh ingredients to bring out their own flavours, during the cooking process.
As an example, the cook of the famous Goanese fish curry used to cook the fish in a strong curry. This has given way to steaming the fish till it is almost cooked,