My Project - Telangana Food! AROMA!

My restaurant for my Son 

I am familiar with home food, but not chef style. 

What a restaurant need?

Quality with taste food,

variety with authentic style, 

Cost at optimum with good margin of profit

food for locals and migrated people who miss home food

Place to setup

1. accessible to many people

2. Food delivery possibility

3. Shouldn't be in market but at a remote place so that no competition with other restaurants

Ambience and interior

1. Establishing at own land and constructing it 

2. Eventually and phases to be made 

3. interior should be native style with homely space

Cooking methods

1, Using rolu, instead of mixers, we need to grind manually 

2. Native style of preparation

3. Appetizers of variety and old food recipes

4. Eco friendly refrigerators, using wood, and mud hot vessels

Variety in menu

1. daily unexpected menu, it should be a surprise for them to try

2. Use not hybrid vegetables

3. wood pressed oils

4. chutneys and pickles

5. Snacks and baking items

6. authentic and Mughal foods

Importance of taste

1. Salt no less 

2. chilli not high

3. masala not high

4. need to make routine food with care and heart that adds taste to what we make

Different attractions for diners

1. food to taste and then order the menu

2. order before you reach restaurant

3. delivery in any place near to 30 miles

4. no wastage of food and donating to poor who are hunger

Still exploring what people really need how they can get money put on buying is worth to eat.

Any ideas are welcome

People who eat when hungry it tastes good to them, but it is difficult to make people satisfy when they are investing money

Care should be taken how to impress the customers. Nowadays everybody is opening restaurant, no one is particular about long term goals of sustainability, they just look for customers who come and eat. What we give as food should amke a memory that they make nice food with taste and care. 

For a restaurant to click atleast 6 months time is needed. To get into with nice reviews it can start with day 1, when we can make nice food. Not for a business we need to make, it is to be made with interest and love to food. 

Each vegetable needs to be studied what flavor it gives, how to cut it, how much time is needed to cook the vegetable, what ingredients make the food so tasty and lifts the flavor better with different spices. The spices to be added, and fillers for the gravy need to go with each variety of vegetable, we cannot mix dal powder in fish curry, each item has something that makes it blend with and get impact on the taste buds to eat more. 

Non veg items are a different subject to do, they cant be mixed with vegetables their taste blends with them. The broth that flavors the curry should be studied. 

when you get tamarind paste after taking out juice for third time it tastes differently. So similar with tea leaves, we Indians make different style, and Chinese make in a different style, the taste changes with boiling for long makes difference. 

Food is making is a separate science, but our grandparents didnt read in college how to make food tasty, over the years of experience they improved themselves in making.

I love how my grandparents made the food taste with simple ingredients, better than my mom though she uses many ingredients and spices. Its how you turn it make it better not the items you add to it. 

Continued next chapter............

Jessy Jacob