19/02/2022
| THE GREAT BRITISH CURRY CRISIS |
‘Every week, two Indian restaurants are shutting down as the pandemic, changing consumer tastes, and Brexit takes a toll.’
Our founder recently had the pleasure to be featured in this insightful and educational piece with of to talk about the current Great British Curry Crisis, and also to share her experience(s) of how and what she's doing to proactively keep Indian cuisine alive in the UK in a sustainable way.
Sustainable not only for our business, but most importantly, for the planet too.
Whilst curry houses may be in decline, the British food service sector is currently welcoming the rise of cloud kitchens, also known as ghost or dark kitchens.
For the last few years, it’s clear to see that the food delivery market has exploded exponentially and the pandemic has certainly sped this along.
The rise of cloud kitchens allows chefs and business owners like ourselves to launch our dream business with just a quarter of the start-up costs than if we were to open a traditional restaurant.
By launching as a cloud kitchen before opening a restaurant, we have been able to focus solely on executing a strong menu from a well functioning and operating kitchen space.
This video is just a clip of our piece, but you can watch the whole show, which has been broadcasted globally on Al Jazeera.
Link here; https://lnkd.in/degi77_H
(We'll also share the link to my stories too).
CREDITS:
Reporter: Drew Ambrose
Producers: Siwaporn T. Kingston and Aun Qi K.
Camera: Craig Hansen
Picture Editor: Badrul Hisham
Research assistant: Jenni Henderson
Digital Producer: Hasham Cheema
Senior Supervising Producer: Nick Olle
Executive Producer: Sharon Roobol
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