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Post by petiepanzer on Nov 4, 2007 23:49:52 GMT -5
creates some outstanding gas.  I could run Barter Town by myself.  |
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scheissekopf
Full Member
Doing the chicken dance!
Posts: 159
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Post by scheissekopf on Nov 5, 2007 2:07:10 GMT -5
creates some outstanding gas. I could run Barter Town by myself. Raggety Man? |
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Post by marked on Nov 5, 2007 10:19:27 GMT -5
Where'd you find Indian food?
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Post by petiepanzer on Nov 5, 2007 20:31:07 GMT -5
I got to be one of about 20 Guinea pigs last night for a friend of mine last night that are wanting to open an Indian restaurant in Amarillo some time in the near future. The food was excellent, but I was definitely emitting some strange odors 5-6 hours later. My friend's family has run several successful restaurants along the West Coast, so I hope he knows what he is doing. They have to sew up the financing solid first, though, and then they are having a lot of trouble getting visas for their employees. ICE is really dragging their feet. They also need to find a location and get a Vindaloo oven.
The food is absolutely phenomenal and could hold its own against any other Indian restaurant I have ever frequented. I was especially impressed with the Nan, the Somosa dishes, and the Lamb Curry. I just hope that, if and when they do get this restaurant open, Amarillo decides to support it. I am sick to death of Tex-Mex, Steak houses, and down home cooking. He also wants to put in an adjacent room that would be a hookah lounge, complete with the big, comfortable couches and oversized pillows. I think it would be a nice change of pace in a straight laced town like this.
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Post by marked on Nov 5, 2007 20:53:14 GMT -5
Definitely. I'm a lamb vindaloo guy myself.
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Post by catsmeow on Nov 5, 2007 21:33:55 GMT -5
Are we SURE Amarillo is that straight-laced? I've been hearing about some pretty "un-straight" stuff lately.
Amarillo has all the usual stuff; it's just not discussed in polite company or on forums.
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Post by mustakister on Nov 5, 2007 23:49:03 GMT -5
I'm big fan of indian food having lived in a larger city for many years. Since moving back home to A-town, I'm stuck with Tandoor Chef frozen meals (which aren't that bad really) or cooking it myself. I've turned out some pretty decent vindaloo / curries over the years. Also make some tandoori chicken from a paste I bought at whole foods. I've even made homemade naan. (although, you just can't recreate the bread from the authentic clay ovens)
My advice to the aspiring restaurant owners would be to make it a very small low-rent location, skip the pipe and focus on making great food instead. Grow the business from there after they establish a following. I can tell you that there will be support from folks here, but they are not going to fill up a large building every night.
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Post by petiepanzer on Nov 6, 2007 17:01:00 GMT -5
Yeah, I know. I have shared the same concerns as you, mustakister, with my friend. The quality of the food is really not going to be a problem. The head chef is going to be one of my friend's brothers. They grew up in the business and the brother has been working in one of their parents restaurants in Portland, which has been very successful. In addition, he has some training at a culinary institute in Bombay. I really don't think anybody that likes Indian food would be disappointed. I am a pretty picky eater and I wasn't disappointed at all.
As for building size, I don't think he is looking for anything too large. I must plead ignorance in regards to the oven and have no idea what type of size requirements that entails. I think he is more concerned about a decent location than the size. I know he has been looking at down town. He is also looking at the possibility of putting it in somewhere around the new facility where Western Plaza once stood, depending upon how long it takes Immigration and the new facility to go up. Right now, they could take anywhere from 6 months to 3 years to clear all the paperwork. The hookahs are just an idea of his to get people to come in, initially. They are pretty inexpensive and have a pretty nice profit margin. I think he just wants a side room that's dimly lit with more of a lounge feel to it, a quasi-replica of a Victorian age opium den, if you will.
The restaurant business is pretty tough as it is. Except for waiting tables in college, I really don't know enough about it to give too much advice. My friend is a pretty smart guy and he's been in the business all his life. I trust his judgment, for the most part. If and when he gets all his ducks lined up in a row, I think it will be a nice establishment. I just hope all of his hard work is rewarded.
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Post by sj on Nov 6, 2007 18:28:30 GMT -5
I thought this thread was going to be about American Indian food like fine buffalo cuisine not don't eat the cow Indian.  |
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Post by bdubdab on Nov 6, 2007 23:01:08 GMT -5
Bijan's Persian has hookas.
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Post by catsmeow on Nov 7, 2007 7:33:14 GMT -5
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Post by marked on Nov 7, 2007 11:14:51 GMT -5
chicha I did notice the bong delivery truck in front of the Music Box yesterday. You'd think they'd have a more discreet truck. |
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Post by west-texan on Nov 7, 2007 13:31:57 GMT -5
I did notice the bong delivery truck in front of the Music Box yesterday. You'd think they'd have a more discreet truck. For any one who was around Taos in the late-70's to early-80's...the Chicken River Trading Post...about a block off the plaza...was like a mini Music Box. |
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Post by catsmeow on Nov 7, 2007 15:20:54 GMT -5
What's chicha?
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Post by marked on Nov 7, 2007 17:27:02 GMT -5
powdery, flavored tobacco |
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I could run Barter Town by myself. 
