I Think the Challenge Is to Distribute the Food

When we started about almost eight years ago it was not even remotely cool to be going out for an Indian meal. A lot of restaurants have now sort of jumped in and I think everyone now that is also this moment where like you are eating Indian you are enjoying the food you enjoyed at home. The challenge really is that how do you take the food which is being done and being made at a much more small batch level and how do you distribute it enough, he says.

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