I’m on a mission to grow the Indian Restaurant concept into a business that will allow Indian cuisine for the masses.
In a few years our restaurants have the likes of Aarushi, Prasad, and Arjun’s, but as it turns out they were all made before we had even a chance to grow. All we had was a handful of names. One was named Mirzapur, the next was named Madhuri, the next was named Yadav, and the last, Yatri, was just a generic Indian.
We started out by contacting the owner of the largest Indian restaurant chain in the US, which was Mirzapur, and told him we wanted to open a restaurant in their town. He wanted us to come up with a name, which we did, and then we started to build it around the idea that Indian food would be the focus. We started by giving people names like Ram Singh and Ram Janki. We wanted the dishes to be authentic to what we were trying to create.
Mirzapur is a small town in India that has a large Indian grocery store as well as a great Indian restaurant chain. I’ve been to Mirzapur a few times, and it’s a great place to visit, but it’s also a pretty small town. There’s not many Indian restaurants. We wanted to create a space that is as authentic as possible. We’re going to make sure that the Indian flavors are represented everywhere we do our dishes.
We were also trying to create a dish that had “bamboo” as its base, and we wanted our dishes to be like the way rice and beans are made in India. We wanted the dishes to come from the real Indian places, and the dishes to be as authentic as possible.
The word mirzapur is literally “where the water is green.” That means that this place is a great place to visit, but its also a pretty small town. Theres not many Indian restaurants. Were going to make sure that the Indian flavors are represented everywhere we do our dishes.We were also trying to create a space that is as authentic as possible. Were going to make sure that the Indian flavors are represented everywhere we do our dishes.
We are going to be making Indian dishes that are authentic by using spices, dyes, and flavors that we know are available in India. We are also going to be using a lot of vegetables and fruits that are readily available in the Indian supermarket.
Indian restaurants in the U.S. should be using the following styles, colors, and accoutrements. We are going to be using the same colors and style that we use in our Indian cuisines.
A few of the Indian flavors we will be using are papag, channa dal, chana masala, and kadhi masala. The vegetables we are using are spinach, peas, cucumber, and bell peppers, and the fruits were mangoes, mangos, and lemons.
The Indian supermarkets we will be using are the only ones in town that sell vegetables and fruits of all kinds, so it will be easy to find them. The flavors we will be using are very easy to find. Of course, just because you can’t find a particular vegetable or fruit doesn’t mean it’s in season, so be sure you’ll be able to find it.