Tell us about the inspiration behind The Curry Brothers?
The inspiration was simple – we wanted to feed people good, honest, regional food, but without that ‘special restaurant touch’. Not to say that we don’t experiment or try new things. We serve our rasam-rice as a risotto. We pair Goan Kaldeen with Rice Vermicelli to give you Khaosuey. But that being said, we wanted to remain true to the traditions and flavours of home cooking (which is where most of India’s best cuisines have evolved). We’d noticed that eating out, especially regional Indian cuisines, had become a rather inauthentic experience. The food served is rich and over-spiced, the ingredients are rarely fresh, seasonal or local; but most importantly the food has no soul. We wanted to help our diners to eats soulful food again, the kind our mums and grandmas feed/ fed us. It is after all the most genuine and wholehearted expression of cooking we’ll ever experience.
How did The Curry Brothers get its name?
We’d enlisted the help of our really good friends and fellow foodies, Akshay and Pragnya, to help out with our food styling, branding and design collateral, and when we talked about the name, one of the first things that came up was the fact that our kitchen was next to the Currey Road Station in Parel. Since we were setting up a brand that dished out regional Indian cuisine, the obvious choice was the The Currey Road Kitchen. But we felt with a name like that people would expect to dine at a physical location and not delivery. That’s when Akshay suddenly exclaimed – you guys are two bearded chefs looking to start a curry house of sorts. Wouldn’t that make you the Curry Brothers? The moment we heard him say that, we knew we were on to something.
Biggest challenge of running a Delivery and catering service in Mumbai?
Balancing business demands and market realities with our extremely unorthodox ways is probably our greatest challenge. Add to that, unlike restaurants, our business model has far less of a routine or schedule. There are no fixed lunch and dinner services, there are no waiters pacing the orders or acting as a buffer between the kitchen and front of house. That means turning around orders or events on short notice can be a nightmare, especially keeping in mind our commitment to using home techniques and quality ingredients. For example, while most kitchens are happy to have frozen fish delivered to their kitchens, someone from our kitchen personally goes and picks out all the fish that we use. We also make sure to clean, butcher and portion every fish in-house. It takes our butcher a week to make us just a few kilos of Goan Sausage (we developed our own version with him) for our choriz pulao and pav, so for larger orders if we don’t give him enough notice, we don’t get any sausage. It’s the same story with our signature cocktail – the Gondhoraaj Margarita. The limes that we use to make it are local to East India and have to be flown down from Kolkata. We could use commercially made sausage or regular limes, but to us authenticity, flavour and quality come first.