Why eat Indian food: 3 good reasons

We have seen through an interesting article in the Washington Post this week, entitled – “Scientists have understood what makes Indian food so delicious” which speaks of the Indian subcontinent which is home to over 1 billion people who have a rich culinary tradition that relies heavily on the use of spices and strong flavors.

Western dishes often use less ingredients than Indian dishes. In many cases, the ingredients used in a dish share the same aromatic compounds. As a result, many Indian dishes make it feel like there’s a party going on in the mouth. Although this can create a sensory overload for some people.

There are several advantages to incorporate Indian cuisine into your kitchen:

1 – Indian food is really good. Even if you do not like spicy food, in many cases it is possible to request the less spicy versions of a dish in a restaurant.

2 – Indian cuisine is generally healthy. There is a great emphasis on plant ingredients, which make it a paradise for vegans and vegetarians. For example, have a lentil instead of a veggie burger. The use of spices drastically reduces the need for salt in fact many of the spices have health benefits.

3 – Ingredients for Indian food are cheap. A pound of lentils costs a fraction of the price of a pound of red meat.

While preparing Indian dishes at home may seem daunting at first, but once you get the hand of it, it’s pretty quick. Most curries can be made in advance for a week before and leave in the fridge.

How to contain the costs of the menu: 3 solutions.

It is estimated that the catering sector makes 6,000,000,000 euros in turnover, yet for every dollar earned, more than half is spent on labor, supplies and repairs. So, it’s no surprise that restaurants are not known for their profit margins and breadth. Keeping an eye on menu costs can translate into significant savings over time for any restaurant. By carefully monitoring the costs of food, portion sizes and kitchen waste you can save money.

The cost of food refers to how much a restaurant pays for it, before any additional costs of preparing and serving are added to the final price. For example, a single egg can cost five cents, but this does not mean that a restaurant can sell an egg for five cents. OR

double its cost and sell it for 10 cents. In order to make a profit the cost of that egg needs above not only its cost of food, but also the costs of preparation. All of these costs must be covered through every sales restaurant, which is why cost of food is so important. Some items, like eggs and potatoes, have great food costs; they cost very little for purchase and can be sold for a much higher price. Others, like meat or fresh fish, are much more expensive.

The general rule is that the food cost should not exceed 30% of the menu price

Keep portion sizes under control

Another area that restaurants can save money is through portion control. Making sure that every meal served has a consistent size. Using uniform plates with dimensions for each menu item can also help the parts stay consistent. If you are opening a new restaurant, creating a cooking manual with details on menu portions will help the staff.

Minimize Kitchen waste

Each ingredient in a restaurant kitchen should be used in at least two or three menu items. For example if you offer a California burger with fresh avocado, you should incorporate avocado into other dishes on the menu. Otherwise, you risk a case of avocado.