Dias, N. (1996). Steward, The Orient Black swan. P. 215. ISBN 978-81-250-0325-0.
According to Dias, both religious and cultural choices strongly influence the choice of Indian foods consumed by the Indian community. This is because the Indian cuisines comprise of a wide variety of regional and cultural spices that are often associated with the Indian native communities. However, the Indian cuisines vary from one another because of the diverse soil types, climatic conditions and ethnic communities. The establishment of an Indian restaurant therefore should encompass the different types of Indian cuisines in order to cater for the diverse ethnic communities that will comprise of the restaurants target group. The source however does not cover the fact that these cuisines are continually undergoing evolution thus changing because of the nation’s cultural interactions with other societies.
K T Achaya. (2003). The Story of Our Food. University Press.
In his journal of the story of our food, Achaya reviews the kinds of food that make up a god Indian diet. In his review, the Indian diet should consist of mainly vegetables such as fruits, grains and legumes. Their staple food since their early ages have always consisted of whole wheat flour, pearl millet and rice. This true because until today, rice and wheat are still the main staple foods consumed by the Indians and also grown in large scale. An Indian restaurant should therefore major in the preparation of this food types.
Moran, R. (2013). “So You Want to Start a Restaurant Business? Here’s What It’ll Take”-
YourStory.com. From http://yourstory.com
In his website of yourstory.com, Moran analyzes the requirements that an individual should have in order to start a successful business club. However, in his article, the most factor that has been stressed is patience. Before an Indian restaurant or any other restaurant is established and launched, the management should be patient because it takes a much longer time before the business can start starting attracting the required customers. This is true because unlike other business ventures, a restaurant deals at serving food to customers who if not pleased by the quality of meals taken would not come back to the restaurant. Therefore together with the other requirements such as capital, an