STOCK MARKET BSE NSE

Recipe of survival: Bengaluru restaurants dilvulge trade secrets to tide over losses

To tide over the losses incurred during the pandemic, restaurants in the city are divulging their trade secrets. This, by now selling their one secret ingredient.

Published: 28th September 2020 01:37 AM  |   Last Updated: 28th September 2020 01:37 AM   |  A+A-

Stilton and Brie cheese | Express Photo

Express News Service

BENGALURU:  The lockdown saw Bengalurueans don a chef’s hat, attempting to re-create their favourite restaurant’s pastas and pizzas. But as many put it, there was ‘something amiss’. Cashing in on this are city restaurants which are selling their secret sauce, cheese and pasta, which will give a restaurant feel to a home-made dish. And it’s a double win for restaurants that are slowly trying to recover from the heavy losses made during the pandemic. 

Cheese and sourdough
from the Brik Oven.

Anirudh Nopany, co-founder of Brik Oven, tells us that they have been getting a lot of enquiries about the cheese that goes into their pizzas. “Every cheese that is used in our pizza is made from scratch. We saw a lot people reaching out asking for it. This gave us an idea that we should give people the option of the making their own pizza at home.

The best part is that basic ingredients are taken care off, and they can customise it according to their tastes,” Nopany says, adding that the demand has been so huge that every day they are making cheese from around 600 litres of milk. The new product on their list is sourdough bread. “It is a much more healthier option than consuming mass-produced bread which are high on preservatives,” he says, adding that they have “reasonably priced” it at Rs 65.

This strategy, Nopany also mentions, has also helped them tide over the losses incurred during the pandemic. “Revenue from this might not be much, but it surely helps pay overheads like rent and salaries,” he adds Nopany. Not just Brik Oven, Justbe, a popular vegan resto cafe, has also come up a large option for breads. With Focaccia, French baguette, Country loaf and more, one will be spoilt for choice. “Even if people find it risky to dine in, they are comfortable ordering.

This model has been working really well for us,” says Nidhi Nahata, founder of the cafe. Apart from breads, other options on the menu are dosay batter and chutney powder at The Filter Coffee, Kalyannagar, and freshly-rolled pasta and homemade sauce by The Hole in the Wall Cafe, Koramangala. They came up with this plan in the month of April and have recently added ravioli to the list of pastas they are selling.

“Freshly-made pasta tastes completely different from the packaged ones that you get in supermarkets. Pasta-lovers can surely tell the difference. Homemade ones, if refrigerated, will last not more than one week since they have no preservatives. Also, the sauce is unique to us, since it’s our recipe, which brings you to the restaurant,” says Mathew Haris, one of the partners of the cafe.



Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

IPL_2020
flipboard facebook twitter whatsapp