01-30-2013, 04:46 PM
1. With regards to ingredients, aside from the curry sauce itself, I'd like to see the regular stuff: potatoes, carrots, and onions. For the meat, well there's always Wagyu (expensive lol), but I think other replacements such as pork, chicken, and turkey would work as well.
2. Since you said you're thinking of putting up a curry place, I'll speak from the perspective of having that one signature sauce to get a buzz started about the brand/shop: I prefer for it to be the thick kind, but not so much that it starts to clump up. It should still flow and be easily spreadable over the rice. It should have a kick, but not too much that it'll scare away the person with a regular tolerance for heat. It should be the right balance of sweet and salty (but more salty).
But hey, what's stopping you from offering a whole range of sauces? Thick, thin, very spicy, mild, sweet, salty. But I think that can come later.
3. Brown? Haha. I think curry smells pretty distinct so as long as it smells like that and yet manage to not be too overpowering, then it should be OK.
4. I'd like to give another description, but I think Fox nailed the goddamned nail on the head. I found myself salivating. Maybe you could add a side of sunny side-up egg to provide further contrast.
5. I'd be willing to pay P150-200. But if the product just screams "premium" in terms of presentation (freshness of ingredients, bowl/cutlery used, extras on the side), then I'd be OK with paying P250-300.
I've tried Yabu, Teriyaki Boy, and of course RR curry. I'd have to say that Yabu is pretty close to what I have in mind, because they offer a range of spiciness from which people can choose. But in terms of taste, I have to say RR curry is the best...
2. Since you said you're thinking of putting up a curry place, I'll speak from the perspective of having that one signature sauce to get a buzz started about the brand/shop: I prefer for it to be the thick kind, but not so much that it starts to clump up. It should still flow and be easily spreadable over the rice. It should have a kick, but not too much that it'll scare away the person with a regular tolerance for heat. It should be the right balance of sweet and salty (but more salty).
But hey, what's stopping you from offering a whole range of sauces? Thick, thin, very spicy, mild, sweet, salty. But I think that can come later.
3. Brown? Haha. I think curry smells pretty distinct so as long as it smells like that and yet manage to not be too overpowering, then it should be OK.
4. I'd like to give another description, but I think Fox nailed the goddamned nail on the head. I found myself salivating. Maybe you could add a side of sunny side-up egg to provide further contrast.
5. I'd be willing to pay P150-200. But if the product just screams "premium" in terms of presentation (freshness of ingredients, bowl/cutlery used, extras on the side), then I'd be OK with paying P250-300.
I've tried Yabu, Teriyaki Boy, and of course RR curry. I'd have to say that Yabu is pretty close to what I have in mind, because they offer a range of spiciness from which people can choose. But in terms of taste, I have to say RR curry is the best...
"Let's fight... like gentlemen." - Dudley, SF3
