Pandemic Covid-19 crashed into the hard hospitality sector in America last year.
But for business partners and Indonesian Indian friends, Anthony Sankar and Premnath Durirair, the story of installing their own bistro in the US has been very opposite and hopeful.
Bistro Indian Kraft their spices, who opened the door in Alexandria in the state of Virginia in 2019, became going to the place for members of the Desi community for comfortable food during a pandemic.
Last year, the duo even moved to a bigger place and founded another bistro in Arlington nearby.
Both graduated from the culinary school in the late 90s and began their career at Taj Coromandel in Chennai.
“We met at the hotel and became good friends.
From there, we moved to the United States to work with Marriott hotels in a cultural exchange program, after that we started working in Indian restaurants, getting exposure, and finally able to open our own restaurant as we Dream of, “Sankar remembered.
The duo runs a smaller restaurant but see the opportunity to move to a larger room and extend their brand when they open a twin bistro in North Virginia.
The property they found was perfect because they replaced two Indian restaurants Bombay Curry Company in Del Ray and Delhi Club in Clarendon and did not need to buy a tandoor oven that had been installed.
Before the Covid-19 pandemic, Spice Kraft Indian Bistro, which is located in a family-friendly environment, is popular among mainstream customers and not only Indians.
But the pandemic hit a hard restaurant throughout America and revealed the vulnerability of Indian cuisine to develop in the mainstream American culture.
“People tend to live with comfortable food during times like this.
We not only depend on the Indian community to develop in this situation, but only to survive,” Sankar said.
People like to eat outside, but pandemics have made them order shipping and sidewalk side taking more than two inside, he added.
“Fortunately, we have adapted well on technology before the pandemic itself – offers online bookings, partnering with shipping services, etc.” From the best samosa to Braised sheep calf, these restaurants offer all levels of Indian cuisine.
And with vegetarianism into a fashionable choice in the US, there are many on plate attractive customer segments.
“We believe in accommodating vegan, vegetarian, and carnivores with an innovative restaurant menu that will make customers feel welcome.
Many non-vegetarian Diehard quickly replaces Masala Tikka Chicken with vegetarian colleagues such as vegetables, tofu, or paneer tikka masala,” said Chef Durairaj.
Customers can even adjust their own classic dishes with their choice proteins and sauce.
There are special menu parts for vegans and gluten free lovers.
“We have a number of fusion plates and mixed drinks such as chicken tikka burgers with potato Potato Kuri Kuri; Quinoa Kale Kofta with coconut turmeric sauce; Shank Shank Rogan Josh with Mash Potato South Indian; Blueberry Chutney Martini and Curry Leaf and Margarita Jintan Smoke,” said Chef Durairaj told us.
Although the US economy is open after a pandemic, the challenge remains.
“From the problem of labor to the wholesale supply chain of India and product price increases, we face many challenges.
Fortunately, we are not hit by a Pandemic as many restaurants, especially because of the effective management of our operating costs and adapt to changing situations, Sankar said.
Friends now plan to install new branches of restaurants in several locations in Washington DC and Maryland.
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