Two Chefs want to bring great affordable Indian food to the Seattle Food Truck scene
My wife and I are both formally trained Chefs currently working in the industry. My wife Anitha is from India and since our union I have had the privilege of being exposed to Indian food for the first time in my life. I have come to realize that Indian food is some of the best food in the world. When done right the complexity and layers of flavors that come through are amazing. I have always been passionate about food and now my recent introduction to this phenomenal cuisine has really ignited a fire within me to bring this wonderful food to the forefront of Seattle’s food scene. Much like places such as Chipotle, that have taken an interpretation of an ethnicities cuisine and created a sleek modern, comfortable approach for the American consumer, we mean to do the same for Indian Cuisine.
Our project is to launch a food truck that serves great Indian food with influences from the whole of India. This project rests on several foundational pillars. The first pillar is that we are committed to the use of all natural ingredients: no food coloring, no soy products, and no processed foods. Our second pillar is a flexible, affordable a la carte menu. Each day we will offer several protein based dishes, several vegetable based dishes, and several starch options. For example, one day we might offer Butter chicken, Saag Paneer, Beef Vindaloo, Stuffed Eggplant, Roasted Bitter Melon, Kohlrabi Dahl, Ghee Basmati Rice, and of course our signature item, the Naan bread made on our Tandoori Oven. All the items will be priced separately so you can build the meal you want. This way you, the customer, can choose to spend as much or as little as you want and you get a meal with only the items you want to eat. The third pillar is amazing fresh Naan that we will be making fresh on the truck with a traditional tandoori oven. I have a long history of Pizza dough and have always been passionate about bread. So I will be taking my experience with pizza dough and melding that with traditional Indian preparation of Naan bread. The dough is going to make use of a starter, slow overnight fermentation, and incorporate whole milk yogurt. After cooking the bread we will be brushing it with a mixture of ghee, garlic, shallots, and of course finished with a dash of pink salt from the Murray River in Australia.
To summarize all of this into one basic mission statement for our business it would be:
To serve the food we love to eat at a reasonable price
You might be thinking "wow, this sounds great but how do I know these guys know anything about running a successful food truck?”. I'm glad you asked. As we are asking for you to pledge your money toward this, you probably want a little reassurance that not only can we cook, but we can also run a business. So along those lines, I’ll tell you a little about ourselves.
My wife and I met initially while attending culinary school at Renton Technical College. I ended up going to work under Charles Walpole at Novelty Hill Winery in fine dining catering. At the same time I was also working for Scott Mcgargle and his company, White Linen Catering. Both Chefs taught me a lot and really helped shape me into the chef I am today. Eventually I traveled to and around Australia for a year and continued to train there. While in Australia, I established the pizza program for an Italian restaurant that was just opening which went on to win best family restaurant in Queensland. After returning home I met William Khazaal and he hired me to relaunch his restaurant Phoenecia after the passing of his father. We were blessed with relative success and went on to receive a 3/4 star review in the Seattle Times. After the review I decided to move on due to a change in ownership. I ended up meeting Darren Pritt as he was looking for a chef to help him launch his restaurant Pritty Boys Family Pizzeria. I'm currently working at Pritty Boys Pizza, although my role has evolved over time. In addition to running the kitchen I'm also general manager and assisting in the management side of the restaurant including payroll, scheduling, ordering, employee management, etc. In addition thanks to the support of Darren, the kitchen of Pritty Boys will become our commissary kitchen if this project is successful
My wife Anitha, while attending culinary school obtained an internship with Rovers. When we reconnected after my return from Australia, I hired her as my sous chef while I was running Phoenecia. When she decided to move on to new challenges, she secured a job at Branzino in Belltown. Nowadays she continues to cook not only passionately but extremely skillfully, and (her beauty aside) her warm friendly personality makes her a true representation of hospitality.
This is our story so far in the culinary world and I hope it has instilled in you confidence that we are well-equipped with both the experience and passion to handle a food truck. Having said all that, launching a food truck is a big task even for people who have the necessary experience to do so. I have set the project funding goal at $20,000. With this amount (in addition to the amount we have already secured) we can buy and outfit the truck which will get us up and running, providing this great cuisine.
One last thing: it’s important for us to explain the way Kickstarter works. People pledge certain amounts of money and your card is authorized, but you won’t actually be charged the pledged amount unless we reach our goal. So if we don’t reach our goal, then you are not charged the amount. If we do reach our goal, you will be rewarded based on your pledge and you will forever have been a part of growing Seattle's Food Truck scene.
UPDATE: Seattle Times Blog Posting About This Project
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Risks and challenges Learn about accountability on Kickstarter
The risks and challenges we face with our truck are probably pretty similar to what most trucks in this city face.
The Health department has some pretty strict regulations when it comes to trucks but thanks to the method of cooking used in most Indian dishes it doesn't affect us too much. A lot of the items we will be serving will basically be "curries". These items have to be prepared at the beginning of the day at the commissary kitchen and then loaded onto the truck. The truck will be designed from the start to accommodate what the health department calls "hot holding" which should allow us to easily meet the regulations.
Aside from the hoops of the health department, basic business management can be an issue for some. Thankfully due to my time working at Pritty Boys in Madrona, I've had a chance to spend a lot of time working on that side of the hospitality business. This project has been a long time in the making specifically because I've been very cautious and conservative in structuring our plan to give us the best chance for success.
Ultimately the experience my wife and I have from our time in this business gives us a leg up on our competition. I also believe that we have built a great support network of friends and business partners along our journey that will continue to not just support us, but also assist us when we come to challenges that we haven't faced before.
Thanks so much for your time and interest! We hope you feel inspired to help us in our endeavor, we appreciate pledges of any amount. We see this as an opportunity not only to make our dream happen, but to build and foster community and provide YOU with more opportunities to eat really amazing food.
Have a question? If the info above doesn't help, you can ask the project creator directly.
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You get our forever thanks in helping us launch NaanSense Your name Immortalized as a founder on our website First Meal on us, $5 dollar creditEstimated delivery:Ships within the US only
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You get our forever thanks in helping us launch NaanSense Your name Immortalized as a founder on our website First Meal on us, $10 dollar creditEstimated delivery:Ships within the US only
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You get our forever thanks in helping us launch NaanSense Your name Immortalized as a founder on our website, and Limited Edition NaanSense Founders T-ShirtEstimated delivery:Add $15 USD to ship outside the US
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You get our forever thanks in helping us launch NaanSense Your name Immortalized as a founder on our website First Meal on us, $15 dollar credit Limited Edition NaanSense Founders T-ShirtEstimated delivery:Ships within the US only
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You get our forever thanks in helping us launch NaanSense Your name Immortalized as a founder on our website First Meal on us, $20 dollar credit Limited Edition NaanSense Founders T-Shirt Custom blend of curry spices designed by Anitha and Recipe to create your own NaansenseEstimated delivery:Ships within the US only
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Designed for Locals or Out of Towners You get our forever thanks in helping us launch NaanSense Your name Immortalized as an Elite founder on the truck and on our website Limited Edition NaanSense Founders T-Shirt Custom blend of curry spices designed by Anitha and Recipe to create your own Naansense Signed Photo of Byron and Anita in front of the NaanSense truck you fundedEstimated delivery:Add $15 USD to ship outside the US
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You get our forever thanks in helping us launch NaanSense Your name or Companys name Immortalized as an Elite founder on the truck and on our website We come to your home or office and provide food and drink for 20 peopleEstimated delivery:
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You get our forever thanks in helping us launch NaanSense Your name or Companys name Immortalized as an Elite founder on the truck and on our website We come to your home or office and provide food and drink for 50 peopleEstimated delivery:
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