Must Watch : Hyderabad’s Food Scene Is NOT What You Think! | Yint Talks | Telugu Podcast|

Must Watch : Hyderabad’s Food Scene Is NOT What You Think! | Yint Talks | Telugu Podcast|

Author Name:Yint Talks

Youtube Channel Url:https://www.youtube.com/@yinttalks

Youtube Video URL:https://www.youtube.com/watch?v=zfLrxCQFKnY



Transcript:
(00:00) The king of Indian restaurant back [music] in 2021 cloud kitchen started we used to clock in 40 50 lakhs per month just selling a biryani swiggy actually they came down to acquire the brandenior yes it happens difference of opinions also store manag There's lot of scope already manager. Second is
(00:47) chicken salut just like old city raw mango prawn curry just out of the box. As on today I might have had more than 100 times the king of Indian cinema. I got a call from my floor manager family. [music] A lot of mixed feelings. entire family came down very simple down to earth person Friday Saturday Sunday Sunday is not the
(01:31) business Friday Saturday 100% Monday to Thursday we are successful sad you're welcome to in talks thank you thanks for inviting me So only interesting thing is FNC talk a lot about let's start with your passion for food like do you remember any any particular experiences like what what I think down the lane five
(02:19) enter. >> Yeah. >> Uh so initially I was into corporate I was a HR. >> Oh HR I'll never get back to you [laughter] know it's a UK based uh firm. >> Okay. >> Cloud branding start back in 2021. >> Cloud kitchen. >> Uh yeah cloud cloud kitchen start. So >> it's called biryani. I'm sure many of the people know about the brand.
(02:47) So we invest a lot in that cloud kitchen. So experience. [clears throat] So let's start with a cloud >> with a small investment. >> Yeah. >> Because we are also new completely new. We started in December I think 2021 December start December 8th or something. >> Uh first two weeks was dull eight orders. See it's a dark kitchen.
(03:15) It's a cloud kitchen right. and Swiggy Zato obviously that's where we rely on two weeks and people because they start kick how much time we are taking they they'll track it there's a lot of algorithm that runs in the background for them. Okay. When we check with the P into the so they came down, they trained us.
(03:56) This is how you have to do it. >> So within I think one week, we we picked up really well. >> Okay. >> So pick up it went really well. >> 31st, December 31st, I think 25th, we started getting orders in a very good way. December 25th Christmas like 20 orders per day 15 week because marketing start at the same time speak also came up really well nice >> 31st uh night up to I think 11 11:30 all four of our partners my friends Kali we were there in the kitchen we are
(04:41) supporting a team everything. Um 31st. So by 11:00 again uh morning 11:00 Jan first key again the kitchen opened >> starting 113 holiday obviously before night so they all have very good feedback is amazing obviously first all of a sudden 180 orders only lunch 400 Wow. from known people
(05:29) almost hands up three orders or 15 because it's a people again people first of all because these all seasonal shifts personally for me the person who is the main person I mean the inspiration or something what he took from he also doesn't know about the Indian market >> and some of them
(06:14) okay so he personally called them So, so can we come and deliver four of us packaging was really good. Amazing package containers. So we took a lot of care in packaging. I've seen many people relatives mothers
(07:11) interesting. So in fact I don't know whether I can bring it up is a is a crazy foodie crazy food. Um so recently three times. Yeah. So as a very a very good person and family came came down. Then I I was in the kitchen. So then I came out and how how is the food exceptionally well. So he gave a very very good feedback.
(07:56) Then in the conversation came up like long time back and biryani yeah what happened to you guys recently all of a sudden you guys disappeared I said challenges so somehow we didn't do it >> okay okay said we putting So why I'm bringing this topic is So there's a gift box
(08:53) regular 750 ml 1,000 ml boxes takeaways >> on top of it we have a box called gift box >> biryani gift concept so I think uh that's where um where we started the FNB >> and a very hard lesson also we learned one year uh I think 11 months >> and it was going really well. Yeah, >> you won't even imagine the numbers.
(09:25) >> Midscale restaurant. >> We used to do that kind of a numbers uh back in 2022. We used to clock in 40 50 lakhs per month. Per month just selling a biryani. >> Just selling a biryani. Um so there are um societies you know my home communities >> they used to have these events you know women's day events events so generally keep food or something or some some kind of food so someone in the community came up with an idea so choose some box let's do is this time.
(10:11) >> Yeah. >> So they ordered 500 gift box biryanis. Oh. Oh. Okay. We surprised it was just started and so they said we want to do this. We want to try. Okay. We took as a challenge 400 450 boxes as one of its kind. not about display marketing. It's not
(10:58) about the outdoor marketing. It's more about the recipes. So we made a ratio of the biryani masala. So we never have given that recipe to the chefs out of all four the four of the partners. I used to take care of the recipes. We used to make it so they know the procedure procedure they know the procedure but what goes into it they're not aware of so main successes
(11:44) for that. So those uh the costing so this masalas we went too high way too high. So end of the day it's all about money. So initially four >> down the lane we're clocking those huge numbers. >> Swiggy actually they came down to acquire the brand. >> They came down to acquire the brand. >> Wow.
(12:13) There are multiple discussions happen with the south Indian sales set multiple meetings >> but we are on a high >> little high high obviously of course yeah seven months the people are coming down and talking to us um I think there's something in our brand >> um so we thought let's wait for some more time >> okay >> let's do some more know good numbers and Yeah, let's come up with something else.
(12:44) It's too early for us. >> Okay. So, access kitchen. They have their own brands. They deliver. Yeah. >> So they they have given a second option saying that we will give we'll open the doors for your brand >> to access to to take up space in Swiggy access. Wow. >> So they have shown all the kitchens in Hyderabad. So this is how we operate.
(13:17) We have given many offers. >> We turned on everything. We turn down everything. Let's something we'll build it together. Yeah. The typical partner issues. Yeah. Yeah. So partner is because see again everyone is very close very close circle close friends so it doesn't bridging factor I come from a HR background my
(14:03) nature is also something like you know people management so let's I I want to step in step So I tried it's more about operations day operations dependencies of not making literally everything stopped there. Then we thought
(14:51) so let's not go forward. We are still in we took a decision of so one of the partner exited completely. Yeah. >> The other two partners they stayed. So three of us started one for a cloud. So every month how much would you burn as we were talking? So very thin lines, very very thin lines and those thin
(15:36) lines when you kitchen >> literally negatives >> out of those one year that we had cloud kitchen. >> Um I think it is only one month uh we were in positive. Oh no. Hardly. I would say just as I was saying five to six year every month. Every month every single month almost two almost 1.8 1.8 is what we uh burn. >> But we had a very good lesson.
(16:19) >> Yeah. >> Down the lane. There's a very excellent support from the friends and family many stories across the country. So they start business >> Saturday. So obviously 10 20% of the population. So obviously >> see Friday, Saturday, Sunday is not the business. >> Exactly. >> Monday to Thursday is the business. >> Friday, Saturday, Sunday bonus >> those three days are bonus. Yeah.
(16:56) But Monday to Thursday is a real test. Real business. Just like movies. Monday test >> 100% Monday to Thursday. Yeah, we are successful. That's the business. >> Of course. Yeah. There's nothing in it. Yeah. Partly it is true. It never happened in my kitchens. Fortunately, >> it never happened. But So they say that yes it happens because
(17:42) no it's an unorganized sector first of all it's not like properly trained chefs properly trained chefs to be frank 50 60% of the chefs they come from so our They properly get trained host hostility management. So they they do up all the courses or go to any other countries all the tops. So I I personally I've seen them.
(18:30) It's like unorganized sector because language barrier >> and different different because they're all seventh classifi quite common politics just like how that happens.
(19:21) There should be shouldn't be any kind of problems. It will never happen because it's all emotions. So yeah, it happens. We have 23 24 odds. We train them. We train them really well. on. No no no every 10th sales 10th evening. >> So they are purposefully some of them >> to retain the stuff to retain the stuff
(20:06) to retain but it's it's it's a way of you know one of my head chef is saying he's saying He has 20 years of experience. Wow. >> 20 years of experience. A head chef. >> He only said one thing. 20 years last one year of working. I think that comes out. I mean product that is coming out of the kitchen.
(20:52) Oh yeah correct. So yeah but it takes a lot of patience. So patience that way I think my friends and family supported really well. So networking important very important >> very very important. >> So as a part of South India so I experienc what did you find fascinating about South Indian
(21:35) >> as a Indians first of all our bodies are tropical bodies. No >> so tropical bodies and we get adjusted to our weather conditions. So India being a blessed country. >> Yeah. uh we have all four seasons supporting the farmers or know supporting our day-to-day livelihood and especially coming to south India we are even more blessed >> uh because uh we have everything available uh in our vicinities >> farming is uh the base for the south India >> um I think being a tropical body manadi so ghee coconut and spices
(22:13) >> these are actually our basis quite common day-to-day basis. Those are all came from our ancestors. >> They're all proven. >> Yeah. So this is where I think uh I'm a true fan of south Indian food because being a south Indian obviously south Indian food is like you know day to day morning breakfast lunch very occasionally we explore other food that's where the fascination of because obviously you know that where it kicks in those syndrome
(23:00) It's very very good. So obviously parents being you know those 80s 90s kids hits different it hits really really well. So exploration it started from that point from the childhood. >> Yeah. um travels. So it carried up to college
(23:47) after that [clears throat] but it slowly develops inside of temple exploration and it's a journey the journey slowly builds build builds up I think we have some kind of a passion
(24:34) to start something >> a lot of already south Indian passion I think deep roots skill than what by observing the people taste better by observing the people taste obviously they are really good >> there are some hidden uh gems in south India >> which doesn't require any kind of marketing >> by default >> which are examples >> so first being obviously to be frank best foods >> [clears throat] >> Yeah.
(25:13) >> At any given point of time mad. >> Yeah. >> Second is Mad is like you know mad stuff. Mad and mad stuff. uh paras are quite famous city. It's like city that never sleeps. >> So temple we had a small prepared. So we explored the food spots market 11:00
(26:07) 11:30 Chicken saluta chicken mad morning just like city morning 3:00 of course first go to spot Yeah. Food is what it pulls you to a
(26:56) particular place. Crazy food. Hyderabad Mad is something I think personally those are my favorites and there there are like competitors to be surprising factor non Non cousins. >> Yeah. >> My brother, younger brother is at that point of time is having only veg food. >> Yeah.
(27:39) >> So we ordered everything almost 80 items 20 items order. Their portion size are very very small plates. Portion size are really small. item is also small because that gives us a option of exploring food but if you go to small portions very well it ordered it sorry sir we are a pure knowledge and without any hesitation
(28:24) without any hesitation, pure knowledge on it. Okay, that's fine. Uh but he's in a stick diet. So we got something for him from the kitchen. That is also super tasty. [laughter] And surprisingly all the nonve dishes that we ordered >> all of them are 10 out of 10. >> Yeah. >> Quail, mutton, chicken, egg, anything that we ordered amazingly well.
(29:05) >> And uh people are so welcoming there. We want to see the kitchen and restaurants and we are exploring Tamil Nadu. So rural places so food is amazing. >> I know but with your permission and he walked around everything entire place and hygiene was maintained really well. slightly compromise but before and after will be super good.
(29:51) same. But the surprising factor is taste. What they do is see there's no ratios ratios. Something they never follow ratios. And just like Iani biryani famous they do with their own rice that's
(30:35) called sambar samba sambar. So it's called samba race. So that is origin of Tamil Nad origin. So they make all their biryanis. Majority of their biryanis they are made from sira sambar rice. So that's what so that's the dish that that was inspired from Tamil Nadu regions regions. So explor they also have four or five types of biryanis but out of all of them uniquely in fact there are many people who travel from Hyderabad to Tamil Nadu to Chennai to just have that biryani.
(31:23) So some of the people so I go and have food in specific spot. For examp very very small menu just for hardly 10 15 items iconic dishes but people go for it and they have the food
(32:10) local visiting for sure our people they have in >> so there are iconic places in Madur >> and we had a it through is famous for these antics the antics like bumalu doors So we want to actually procure something those antics. So it's a peak lunch time. Um searching online huge reviews.
(33:05) Fore someone members. So that's how they do it. So that's that's a culture. So that's how their culture is. So just you go there meals non meals
(34:00) surprising factor is again it's a question mark >> yeah 10 20 decades history small small food outlets I think travel is something you knows that might not satisfy my appetite or what I expect from the place match. >> Yeah. So it's more about what changed my mind also slowly before and since we are we being in fine line because
(34:50) it's value comes down to zero doesn't come anything from it cost is gone completely. So I used to have that kind of a mindset. But when we traveled through these uh uh the interior regions of uh >> core regions of South India uh >> I totally changed my mindset perspective the the business perspective itself changed >> what is it because of food factor
(35:36) >> that's the uniqueness they have those massive houses. >> So the trip is more about curating the south Indian menu >> before starting Tamra. One year before starting Tamra so we have written something I personally have written something chefs I personally because it's my passion my my exploration sequence so that's where the actually came up.
(36:11) So that's why the houses so they are massive massive structure all the movies it's like how come these kind of houses so if you see also that's where the set decent spaceillars So we did that exploration. So a lot for me personally my perspective towards food changed in that uh trip one specific trip that we had. Kerala is
(36:59) one of those tourism and food renu one of the best spots. So recently we explor on the way again it's like asking the people so they came up with some name it's just before the foothills of local it's very basic just like we went through the Google maps all iconic celebrities
(37:48) the big bloggers and just like just like that by default chicken mutton prawn squid. >> Yeah. >> And out of all of them, the iconic dish was the raw mango or prawn curry. Just out of the box, >> it doesn't have that spice and taste was one of the best taste. [laughter] It's like see it's it's a home for us.
(38:33) >> Yeah. >> Andra it's a home for us. Telangana it's like you know that's where we grew up. >> Yeah. born and brought up in my parents my native is from but my education happened there and after that I came to my bachelor's so it's like see when I'm not talking about food because it's dayto-day So obviously obviously it's like you know that's my goto food.
(39:30) Chicken. Okay. Two years back in the nonstop. So it's like, you know, every place has a a vibe. Wow. But it's like quite famous. Everyone is the same.
(40:41) Yeah. So, next level. So, there are many iconic spots like that. Extremely spicy food >> but too good. Too good. So, every spot has it. There is one other surprising temple before seven years back. I'm talking when I
(41:25) first explored the name. What they cook with is so that that's what they are cooking with surprising factor that's what I'm saying people surprisingly their crazy food is just standing
(42:15) as on today I might have had hundreds more than 100 times Obviously, I think they have the same taste. because fans are different
(43:02) but that's I think that's one of those iconic tiffins I had >> so every place has it and it's just not about uh one particular state or one particular region If you go down is something like every one of us have that vibes spices. I love the golden spices. >> It's easy on our tummy. >> Yeah. perfect balance roasted coconut. very
(43:49) balanced too perfect. There is milk crazy fish. But by by default we don't touch it. But again that's their local cuisine. So obviously our
(44:36) local cuisines are very important. I prefer having a prawn curry or know fish curry with go and spices raw. So raw chicken shredded pieces. So that's one of those goto foods. So experience max. Okay. Okay. So next Okay. Okay.
(45:39) Okay. one of the best food. Okay. Okay. Crazy. Yeah. Wow. The local kitchens and that's where the real food is. Yeah. local. Okay.
(46:34) Okay. So good. Okay. It is not so sweet. It is not so s. Okay. Okay. Amazing. Yeah. But travel is something and it's it's part of our lifestyle. It's it has become a part of lifestyle. So it happens to be our go to thing. Go to thing. So yeah without so that's one of the best parts
(47:21) one has to experience without places and the local kitchens that's where I think local kitchens that's a stepping stage for everyone. Okay. Evening start evening start like almost evening starting like 5:30.
(48:07) Oh, no. Okay. Oh, no. No. 40. Okay. 334. Okay.
(49:02) Extraordinary coffee shop. One of the most beautiful girls I've seen. Okay. >> [laughter] >> But okay. Oh, wow.
(49:50) Yeah. Yeah. >> Damn good with the food and with the families. Bangalore. just after Highway. Okay. Massive place kind of We are very cautious. Yeah. Yeah. M
(51:00) surprisingly again these are really good mtr rooms. MTR and Maui tiffen room CTR is central tiffen room or something see not sure yeah >> these are like goto places for tiffen especially so and mysore park is famous in Mysore so there is a place where it actually origins so those are some legendary places managers
(51:50) >> [laughter] >> lot of and Also rice rice department store. Huh. All food entrepreneurs
(52:37) because everyone is new to it. So yeah. already store and especially store on top of it. uh bills and obviously
(53:24) oil oil is something that's a huge consumption >> in uh in our kitchens especially because deep fries oil is something very very huge. So 10 lag. Okay.
(54:50) So in the beginning per month 300 400 L Listen consumption. vendors. They are very intelligent. are
(56:07) very very very intelligent because along with interest 15 days 30 So beginning all think that okay but end of the day
(57:04) on top of There are vendors who buy there are huge companies who buy that biodegradable oils aviation fuel. So this money also they'll make. >> Yeah. >> So every month and there is one of my partners has >> after 2 three years they did a audit. So store manager I don't want to reveal the company name or what exactly that is 25
(57:54) very good but after that audit they came to know that 30aks warnings. Then they came to know that two months back 25. Just imagine daytoday robbing. Oh, literally daylighting. So it's more about
(58:53) first of all 50% business is done. Yeah. So any budding entrepreneurs first focus at setting up your vendors >> take some time business. So if you if you want to explore actually the FNB. >> So first thing is obviously you have to work on your basics. Basics is something your paperwork and the next is your store.
(59:21) >> So then you start saving money at least 6 months or one year down the line we are completely gone. Completely gone. Yeah. See the food inspectors are coming of late. So many places that are you know shut down food safety be storage levels or kitchen negligence or anything be it anything.
(59:59) So many of the entrepreneurs doesn't know actually about these terms and conditions even but offici So this will actually work really really well. experiments as a part of it.
(1:00:54) Okay. Okay. Oh no. Okay. [laughter] He told me that majority of the brands they don't do it. Yeah. They don't go for testing. >> Yes. >> Like brands nutrition values. Oh, that's what recently I've seen a
(1:01:38) blog on YouTube. So there are independent labs even particular item. They give a test surprisingly all the big brands almost 100% difference added sugars natural sugars added sugar. So I think that's where actually they need to market.
(1:02:37) So it's a part of [laughter] Yeah. Uh yeah. So like yeah I think last year when I have been to China business trip because of you know to procure furniture so we stayed for four days. So the same way. So I used to ask the person there scorpions frogs. It used to be on this line.
(1:03:33) not like before. I didn't ask him the reason. Um so they have some bizarre food things rotten egg fermented egg. It's what they say is it's part of their culture. So coming back to India this food initial days as low I think turmeric from our ancestors much before the Mongul and Portuguese invasion start >> I think turmeric is the main thing a black pepper and uh there's turmeric so these are the main ingredients for our foods from our So
(1:04:23) that's how the laterals invas so that's where the so all these areas It's specifically is a mutton based curry red chili. It's only specifically grown in especially biryanis. So that's where tomatoes
(1:05:20) put the modern cuisine something like fusion. Oh no. >> So fusion rasam is something from Europe they make. >> So it's like fusion dishes that are evolving now. Of course the core food is always there. Yeah, >> but the fusion is something like the people who are often traveling to European countries or the western fusion dishes I don't know whether that will sustain
(1:06:06) for a longer term or not but it's a fusion that is going well and actually at least four dishes in their cuisine the fine concept I'm telling about kind of food. So it's it's coming up but of course the core. So I think that's where the food but ultimately yeah of course food will be evergreen everlasting. Reason being I think one geographically I'm talking about
(1:06:50) >> India take it take it vijay takeupati or uh you know this side of the Andra or if you go to Tamil Nadu or if you go to Kerala if you go to Goa Pune you get some kind of a destination or two hours travel you go to some kind of tourist destination correct correct exp. So, but coming to Hyderabad I think that's where actually
(1:07:39) you and I are catching up over the weekend. Yeah. Yeah. This is an opportunity. I think challenging every day will be a challenge. Your family should be well supporting you. uh FMCG FN >> if you do at the statu stats of FMCG >> I think 2025 market data says Indian FMCG grew by 25 lakh cr business 25 lakh
(1:08:26) crores that's approximately 250 billion US it's not a small thing >> a huge number and there's a prediction of next four five years 20 to 30% growth that's massive there's opportunity everywhere. Yeah. So people that's actually so again initially that is okay but one of your partners has to spend time in it completely day in and day out.
(1:09:10) gone because you're relying on multiple people. No vendors, your employees, how reliable they are. They're not reliable. completely of course the king of Indian I was shocked actually a big time foodie the entire family. >> So I think that's a one incident that I
(1:09:57) have to explain. >> It's a foodie family weekend. So that came true with a lot of one and a half waiting. So 12:00 I got a call from my floor manager saying that our capacity is 1900 not more than that
(1:10:45) double reservations. and a lot of mixed feelings. Entire family came down >> [laughter] >> And surprisingly he paid 5,000 and I actually have his number close friend
(1:11:35) then Okay. Okay. So we waiting for entirely came down and already waiting. Yeah. People waited actually. So they had one. So by the time they came in, I was watching from the That moment
(1:12:36) kind of feeling okay I achieved something I think my dream actually but the moments Rajac stands. >> [laughter]
(1:13:25) >> actually a good idea. Yeah. So I think yeah it's very last four years I think everyone's support of course. I run this place. So yeah,
(1:14:16) next time all good. Very simple, down to earth person. But I actually personally learned a lot. Legendary person is a king of Indian cinema next to
(1:15:04) Okay. Very normal. Okay. But yeah, he's like that. Yeah. So director so I think that's one of the best moments of my uh my last five years of food journey that's the highest moment
(1:15:49) >> probably and special mention to why I'm saying this is >> I love to promote people reason but I'm very very passionate about people like you and I keep on promoting them. So ultimately very very
(1:16:34) because it damages their brand image also. So that way he also personally supported a lot Okay. So that's why he promoted amazing man
(1:17:18) support word of mouth. I think it's it's always about the experiences. It's always about the back end basics. I think um FNB, FMCG uh these segments will have very very good future >> for anyone to explore. >> Yeah. >> But patience, passion, renal, >> patience, passion, money. >> Yeah. >> Obviously if your product is good, >> of course. Yeah.
(1:17:47) It sells >> obviously people will come down and then support you. >> Alien kind recently. >> Alien kind. >> Bangalore start. >> Bangal. Yeah. So small setup. Very small setup. They got a funding recently. So when we talk about money when your passion your patience is there money go >> automatic automatic of course alien kind is a very big story in >> US that is where a lot of people go very bad what is you doing different than the other others I think their marketing is Crazy.
(1:18:35) So this is different wing. This is different. It's a crazy. So I think yeah people have to focus on it. >> Two boats at the same time. It has to be 100% on it and success. So right man, uh, thank you so much. That's a crazy conversation. Thank you so much for >> Thanks for inviting me and asalam. >> Oh no.
(1:19:08) [laughter] >> Right, man. See you. Thank you so much. >> Thank you so much. Thank you.