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Why There Is Large No Chain Of Indian Restaurant?

Why There Is Large No Chain Of Indian Restaurant?

Have you ever wondered why there are no large chain Indian food establishments like Bella Italia or Café Rouge in the United Kingdom?

The answer to this question is that they are not fast enough. What we need to have a big chain Indian food establishment is to have an eye appealing, location and attentive customer service along with a good food, and a profitable business model. Although Chicken Tikka Masala is recognised as the national dish in the United Kingdom, there is still no national Indian food chains.

So, here are reasons why there is no large chain Indian food establishment in the UK:

Most Indian foods businesses are small family-run businesses and each one claims to have secret family recipes and everyone tries to be unique. This is not a bad thing because Tikka Masala tastes differently in every single establishment. There is no standardisation like the French have 5 base sauces made out of derivative sauces.

French food is diverse since each region has its own unique cuisine and style, prepared from local producers and determined by the various seasons. For instance, the Alps region is revered for its mouthwatering cheese-focused dishes like fondue and raclette. The Provençal food includes olive oils, wild herbs, Normandy and fresh tomatoes. The food is rich with butter and crème Fraiche and is balanced with apples.

The same applies to Indian food. Different regions prepare their dishes differently using different spices. For example, the Northern region food is rich with dairy, butter and accompanied with naan roti chapatti. The southern region has food that is based mainly on coconut-based flavors with curry leaves, flavored rice, vegetables accompanied with lentil or rice based bread. Unfortunately, we are still behind the French foods.

The small Indian restaurants need to use precise recipes, the right amount of aromatic spice additions, make different sauces and to industrialise their cooking process to reduce the preparation time, and to be able to retain the rich taste and flavour.

Indian food establishments need to attract chefs. To do this they need to create good working conditions, for example, flexible working hours, safe working environment, holidays for the chefs, good payment rates, and a good future just like Wagamama and Nandos do.

Indian cuisine is huge, for example, there are 22 regions with 22 different types of cuisine with different specialised spices, mixed cooking methods, and special chefs. This means that if you want to offer two different cuisines from the different regions, you will have to employ two different chefs. This is expensive. We need to find ways of creating good cuisines without necessarily having too many skilled chefs or having a skilled chef performing non-skilled duties.

I believe that if Indian restaurants want to have large chain establishments, they need to have a complete production kitchen, precise recipes, fixed and dependable suppliers and quality monitoring procedures right from the farm to the customers’ table. They need to have product specifications, menu specification, an elaborate employee training plan, as well as construction and deconstruction of recipes. They need to embrace modern cooking techniques and equipment to enhance the cooking process, for example, smoker, tortilla maker for preparing chapatti, roti, brat pan, steamer and crepe maker for making dosa.