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Annotated bibliography

Dias, N. (1996). Steward, The Orient Black swan. P. 215. ISBN 978-81-250-0325-0.

Annotated bibliography

In her book, Dias analyzes some of the factors that affect the choice of food consumed by the Indian community. According to Dias, both religious and cultural choices strongly influence the choice of Indian foods consumed by the Indian community. The source reveals some of the Indian cuisines and according to my research, the cuisines comprise of both regional and cultural spices. The source however does not mention the varieties of the cuisines caused by the diverse soil types. The establishment of a successful 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. Despite the fact that this source does not mention the fact that these cuisines are continually undergoing evolution, one should be aware of the changes resulting from 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. The source also highlights the Indian staple foods which has always consisted of whole wheat flour, pearl millet and rice. This is without bias 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 since they are the mostly consumed meals. The source however only sheds light on the staple foods which according to me will comprise of most of the restaurants inventory.

Annotated bibliography

Moran, R. (2013). “So You Want to Start a Restaurant Business? Here’s What It’ll Take”- From

In his website of, Moran analyzes the requirements that an individual should have in order to start a successful business. However, in his article, the most factor that has been emphasized is patience. This is true for an Indian restaurant because it takes a much longer time before a restaurant business can start starting attracting the targeted customers. A restaurant, unlike other businesses, 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 individual should be patient before his or her business acquires the required share of the market.

“U.S Small Business Administration” From 

The small business administration website analyzes the