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Old 11.03.2015, 14:04
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Re: The best Indian curry in Zurich?

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Looks great but at 30 CHFs per dish, that's comparable to Atul Kutcher.

http://www.benaresrestaurant.com/ind...la-carte-menu/
Unfortunately for us, CHF 25-30 is average for a main course in Zürich at sit-down restaurants regardless of the type of cuisine. And I'm not talking gourmet, just casual dining.

A 'simple' bratwurst and rösti costs 20-25 francs, a cordon bleu mit pommes 25 francs, a SchniPo 25-40 francs or a burger & fries 23 francs. And none of these require an extensive list of ingredients, preparation, presentation or service. Furthermore in several restaurants a lot of the ingredients are bought pre-cut, pre-prepared and frozen.

You could compare restaurants belonging to Atul Kochhar, Paul Kerridge, Simon Hopkinson or a number of other critically acclaimed cooks in the UK to Zürich, it's generally the same thing pricewise.

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It's amazing how Indian food is one of the cheapest cuisines to make at home, yet one of the most overpriced to buy in restaurants.
I don't believe this applies only to Indian food, it applies to most cuisines that are prepared at home. What about the cost of making pizzas, pasta, roasts, stews, risotto, BBQ or stir fries at home? They are way cheaper to prepare at home yet have similar profit margins in restaurants.

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In Indian restaurants, they make huge batches of the base ingredients... it does not take so long to cook the various curries, and the quality of meats etc are on the low end of the scale. It is a cheap (yet undeniably delicious) cuisine.
Delicious, absolutely. My favorite from India is Punjabi cuisine, North Indian. Lots of butter and cream .

In restaurants it generally does not take long to cook any dish. If customers had to wait an hour or more for their food, I'm certain they would complain, unless of course they were aware of it beforehand.

This certainly does not apply only to Indian restaurants. In most restaurants, mis en place (prep of ingredients, sauces, stocks, etc...) is essential to producing and serving dishes within an acceptable time frame. Even with the beloved pizza, the tomato sauce is pre-prepared, as is the dough. The same applies to any continental dish served in/with a sauce that requires demi glace or stocks. Vegetables are pre-prepared, as are pastas (fresh), risottos, other starches and sauces.

In most Indian restaurants they make base sauces (makhani, jalfrezzi, vindaloo, etc...). When an order comes in, they add the prepped and portioned meat/fish/seafood/vegetable to the base sauce, add the required spices, herbs and finishing touches and serve.

One of the several cuisines I grew up on was Punjabi and I can assure you that none of the meats were of low quality. We only used prime cuts of lamb, mutton, pork, whole chickens, fresh fish, sweet fresh prawns, live lobsters, fresh crab, juicy pork chops, fresh seasonal veggies, butter, cream, yogurt, etc... Any restaurant serving lower quality food would not remain open too long.

If I was served substandard meat, I would send it back. I would never eat it and therefore would never have served it.


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But the Price Level is not due to this but based on
- Price of location
- Price of importation
I would have to disagree you with you here Wolli. One of the primary costs in operating a restaurant is food cost, followed by labor cost.

Location and importation costs apply to most businesses, not just restaurants. Restaurateurs cannot influence their rent expense or the laws governing the importation of food and beverages, but they can control the food and labor costs which greatly influence the selling price. Controlling these 2 costs are major factors in contributing to the success of a restaurant.

With the Greek example, the owners should have been fully aware of the costs associated with opening and running a restaurant prior to opening, wherever the location. Unfortunately restaurant failures happen all over the world, even in locations that are inexpensive and where food and labour is plentiful and inexpensive. Feasibility studies are imperative but often not conducted. Running a restaurant is not a simple business, and this is why a majority fail.

I must add, having being disappointed by most Indian restaurants in Zürich owing to the lack of authenticity, I have resorted to only eating curries from the simple Sri Lankan places on or close to Langstrasse. Friend's Corner on Josefstrasse serves freshly made Sri Lankan curries for only CHF 14 a portion as does India Street food on Langstrasse.

Got me hungry now!
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  #582  
Old 11.03.2015, 14:22
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Re: The best Indian curry in Zurich?

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I would have to disagree you with you here Wolli. One of the primary costs in operating a restaurant is food cost, followed by labor cost.

Location and importation costs apply to most businesses, not just restaurants.
Unless a restaurant is particularly bad and has to rely on walk-ins to survive, location costs needn't be a big factor.

Some of the best restaurants I have been to (outside of Switzerland) have been ones I've heard about through word-of-mouth. They're invariably tucked away down some suburban back-street but they're always packed, every night.

I know it might seem bizarre for Wolli and others but there some restaurants in the rest of the world that really can survive on the quality of their cuisine and service alone.
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Old 11.03.2015, 14:28
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Re: The best Indian curry in Zurich?

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Unless a restaurant is particularly bad and has to rely on walk-ins to survive, location costs needed be a big factor.

Some of the best restaurants I have been to (outside of Switzerland) have been ones I've heard about through word-of-mouth. They're invariably tucked away down some suburban back-street but they're always packed, every night.

I know it might seem bizarre for Wolli and others but there some restaurants in the rest of the world that really can survive on the quality of their cuisine and service alone.
Couldn't agree with you more mate!
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