There has been a change in direction recently at Curry's, something we are very excited about. We apologize for missing the last two editions of our newsletter. So what were we up to? Get ready for an exciting entrepreneurial journey!
Working with beautiful colors of spices while creating new recipes for new products, something always bugged me and I felt I needed to do more in order to reach deeper into the foodie world. But what? Join meet-up groups? Although it sounded like a possibility, the hours for meet-ups were not convenient for me. So I just kept trying new recipes with my own spice blends, watched Food Network, and tried new restaurants recommended by friends. I was satisfied to some extent with tasting extraordinary food but being a food creator remained an impossible task.
As a home-based business, I used to travel many miles to a commercial kitchen where I could do all the processing to make my spice products - starting from roasting, grinding, blending, and packing in hand-sealed containers. Driving so many miles at that time did not prove to be cost effective to keep a good margin on my sales but there was no other commercial kitchen near my home or nearby towns. The need to fill this gap kept nagging my brain continuously and soon I found myself working with a team of business consultants and an architect and weaved my dream of building a food hub or food incubator.
Apart from providing a certified kitchen to all the food business owners near their homes, my vision slowly started unfolding. I wanted to make it a place that would bring together all the foodies, food producers, farmers, and everyone who closely works with food under one roof - a place where they can share their passion for food with like-minded people. With this dream, I was filled with the hope of knowing many food producers who still produce traditional foods with their hands, starting from scratch.
However, a food hub is not easy to build as it needs to go through stringent health department and city building department codes. It was a long process navigating through slow-paced construction, inspections, and finally the last occupation permit, after which we opened the space commercially to the public. We named it "SAAGE Culinary Studio" (www.saageculinary.com). Our tagline - Good Food, Good Company. There are multiple meanings of SAAGE - a common herb (Sage), a wise person, and having a good taste. Very appropriate, right? So SAAGE is a place where we talk only about good, tasty food. The door to our studio was officially opened on April 28th, 2015. Now among a number of inspiring food business owners, Curry's is also a client of its sister company SAAGE Culinary Studio. Soon after, Curry's was legally adopted by SAAGE Culinary Studio.
The journey of Curry's is still continuing as an individual entity but in a different horizon among a bunch of foodies who do nothing but produce a rainbow of new tastes to share with the rest of the community. It has been a very rewarding journey so far and we welcome all of our readers to read more about our story on how we created this special space to be called a home by all of the small food businesses around town. You will be amazed to see how our new home has been serving the various needs of our community starting from hosting food-themed birthday parties and food tasting parties to filming a culinary photo-shoot to promote products from a local company.
This marks an end of the Food Talk blog from Curry's but we will be posting new content in a fortnightly newsletter from SAAGE. Stay in the loop by following us on Facebook, Twitter, and subscribing to the newsletter!
bonne nourriture, belles amies
(Good Food, Good Company)
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.