A lively exploration of the Kayasth foodscape through an intimate portrait of a family’s – and a community’s – social mores. Known as much for the lavishness of its dining table spreads as for its intellectual and cultural capital, the Kayasth community, spread across many parts of India, has a unique history that has over centuries influenced its amazingly varied ‘fusion’ cuisine. In Mrs LC’s Table, Anoothi Vishal presents a rich account of the world of the Kayasths and its famed khatirdari, or generous hospitality, through her memories of her imperious grandmother – Mrs LC to the world. Vivid vignettes of feasts and fasts, pedigreed matrimonial alliances and the pressures to be just as accomplished in music as in gastronomy come together with delectable descriptions of ingredients, culinary techniques and recipes in this sumptuous narrative. As Vishal recounts the fascinating history behind signature Kayasth dishes – dals turned artfully into subzi and snacks, mock-meat delicacies made of the most innocuous ingredients, slow-cooked meat dishes, pulaos, tahiris, kebabs and pasande, tangy pickles and delicious desserts – what emerges is the story of the incredible adaptability and inventiveness of a community given to easy assimilation of a variety of influences.
Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.
Why do some restaurant brands succeed while most disappear even before the main course is served? Is there a market at all for luxury dining? Should you scale up your concept or limit your ambition? Should you seek private equity investment or is it better to grow slow and steady? How much does PR help? What alchemical andaz of location, food, service and financial planning makes for a perfect recipe? In India’s cut-throat restaurant industry, fame and fortune rest on a knife’s edge. Over the past two decades, the sector has seen an unprecedented boom – with the introduction of experiential restaurants, global cuisines and modern Indian food, and chefs seeking to establish credible ventures to serve consumers more open to culinary diversity than ever before. But behind all the glamour, there lies a cautionary tale: restaurants are a tough business in a market characterized by high costs, an unclear regulatory framework and fickle consumers who often prize discounts over quality. And while the last few years have seen private equity investment enter the space, there have been few notable exits, and returns on investment remain nebulous even as restaurants struggle with slim profit margins and high mortality rates. In Business on a Platter, Anoothi Vishal dives deep into the complex business of restaurants and takes a hard look at where it’s all headed. Building on her observations of the sector over two decades, she analyses stories of survival, failure and turnarounds, while also tracing the history of food retail from Mughal India to the newest brands pushing the envelope. Incisive and percipient, this book is the ultimate guide to the business of food in India.
A lively exploration of the Kayasth foodscape through an intimate portrait of a family’s – and a community’s – social mores. Known as much for the lavishness of its dining table spreads as for its intellectual and cultural capital, the Kayasth community, spread across many parts of India, has a unique history that has over centuries influenced its amazingly varied ‘fusion’ cuisine. In Mrs LC’s Table, Anoothi Vishal presents a rich account of the world of the Kayasths and its famed khatirdari, or generous hospitality, through her memories of her imperious grandmother – Mrs LC to the world. Vivid vignettes of feasts and fasts, pedigreed matrimonial alliances and the pressures to be just as accomplished in music as in gastronomy come together with delectable descriptions of ingredients, culinary techniques and recipes in this sumptuous narrative. As Vishal recounts the fascinating history behind signature Kayasth dishes – dals turned artfully into subzi and snacks, mock-meat delicacies made of the most innocuous ingredients, slow-cooked meat dishes, pulaos, tahiris, kebabs and pasande, tangy pickles and delicious desserts – what emerges is the story of the incredible adaptability and inventiveness of a community given to easy assimilation of a variety of influences.
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