I see you are talking about non-GMO ingredients. Are you also planning USDA certification for all/subset of your products?
Wish you better than the best.
Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
251–260 of 454 posts
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#252You will have a hard time balancing the spice levels. You can't satisfy both Indian and non-Indian demographic or you will have to have a spicy, less spicy type of each item. As an Indian, I cant stand the westernized non spicy versions of the supposedly authentic Indian foods. So I wouldn't buy them nor eat in those type of Indian restaurants. Its the same case vice versa. Non Indians may not like the spicy versions…
In my experience non-westerners tend to underestimate the level of spiciness that westerners can handle (particularly westerners who are culinarily adventurous), and overestimate the average spiciness of their cuisine. If it's too spicy for me, it's too spicy for 99% of the population of any country, but it's damn near impossible to convince servers of that.
Seriously, I've been to an Indian restraunt where I've ordered something spicy, and the server asks "are you sure". After responding yes, he asked "are you really sure". This whole thing goes on a third time before he finally goes back into the kitchen.
About five minutes later his manager comes out "so I heard you ordered it spicy, now I'm not sure you know what that means".
I went to school in New Mexico, we used to throw a little ground capsaicin crystals into the green chile. I can handle whatever the health department will let them put in their damn vindaloo.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#253Earlier quoted context omitted.
In my experience non-westerners tend to underestimate the level of spiciness that westerners can handle (particularly westerners who are culinarily adventurous), and overestimate the average spiciness of their cuisine. If it's too spicy for me, it's too spicy for 99% of the population of any country, but it's damn near impossible to convince servers of that.
Seriously, I've been to an Indian restraunt where I've ordered something spicy, and the server asks "are you sure". After responding yes, he asked "are you really sure". This whole thing goes on a third time before he finally goes back into the kitchen. About five minutes later his manager comes out "so I heard you ordered it spicy, now I'm not sure you know what that means". I went to school in New Mexico, we used t…
Had the exact same thing happen a few months ago at an Indian restaurant. The server just flat out refused to let me order bullet naan. I had to insist 3 times before he gave in. Unless you're stuffing those things with Carolina Reapers, I can handle it (even if you are, I still probably want to try it :)
Another time I grabbed a bottle of the house hot sauce at a Jamaican restaurant, and the older lady behind the counter actually laughed at me and told me it was too hot. When I tried it, it was about the level of a medium hot wing sauce. I could have drank the whole bottle and not even asked for water.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#254Did you ever shop at Kohli’s on Craig St?
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#255Earlier quoted context omitted.
In my experience non-westerners tend to underestimate the level of spiciness that westerners can handle (particularly westerners who are culinarily adventurous), and overestimate the average spiciness of their cuisine. If it's too spicy for me, it's too spicy for 99% of the population of any country, but it's damn near impossible to convince servers of that.
Seriously, I've been to an Indian restraunt where I've ordered something spicy, and the server asks "are you sure". After responding yes, he asked "are you really sure". This whole thing goes on a third time before he finally goes back into the kitchen. About five minutes later his manager comes out "so I heard you ordered it spicy, now I'm not sure you know what that means". I went to school in New Mexico, we used t…
That is the part where I tell them I buy cumin and chili powder by the pound and that I know turmeric is a root and cinnamon is tree bark.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#256Earlier quoted context omitted.
> seems like there isn't much difference between ordering from a decent Indian restaurant and you guys I know it seems absurd on HN, but there are people who live in areas without decent Indian restaurants.
Coming from small-town Missouri and having traveled very little even within the US, I had literally never heard of any specific Indian dish (authentic or not) until I moved to San Francisco. I had no idea what naan or chicken tikka masala were until my company in SF ordered some.
You should probably know that chicken tikka masala is British, not Indian then. :)
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#257You will have a hard time balancing the spice levels. You can't satisfy both Indian and non-Indian demographic or you will have to have a spicy, less spicy type of each item. As an Indian, I cant stand the westernized non spicy versions of the supposedly authentic Indian foods. So I wouldn't buy them nor eat in those type of Indian restaurants. Its the same case vice versa. Non Indians may not like the spicy versions…
My guess is that they are not trying target typical westerners. There already is a lot of westernized pre-made Indian food you can buy at the supermarket.
Yeah, and it's all awful because they eliminate my favorite part of Indian cuisine -- the spices. It's almost as bad as Greek gyros or Persian food without sumac.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#258You will have a hard time balancing the spice levels. You can't satisfy both Indian and non-Indian demographic or you will have to have a spicy, less spicy type of each item. As an Indian, I cant stand the westernized non spicy versions of the supposedly authentic Indian foods. So I wouldn't buy them nor eat in those type of Indian restaurants. Its the same case vice versa. Non Indians may not like the spicy versions…
I wonder if they could do something like include a capsaicin dropper and guidelines?
When Midwesterners complain about how spicy something is, they're not talking about the pain from the capsaicin. They're referring to the unusual flavors from backing spices like cinnamon, coriander, cumin, turmeric, clove, cardamom, paprika, fenugreek, bay, et. al.. These are not "hot" spices, but people still have issues with them.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#259Earlier quoted context omitted.
In my experience non-westerners tend to underestimate the level of spiciness that westerners can handle (particularly westerners who are culinarily adventurous), and overestimate the average spiciness of their cuisine. If it's too spicy for me, it's too spicy for 99% of the population of any country, but it's damn near impossible to convince servers of that.
Seriously, I've been to an Indian restraunt where I've ordered something spicy, and the server asks "are you sure". After responding yes, he asked "are you really sure". This whole thing goes on a third time before he finally goes back into the kitchen. About five minutes later his manager comes out "so I heard you ordered it spicy, now I'm not sure you know what that means". I went to school in New Mexico, we used t…
>I went to school in New Mexico
I generally think of myself as liking spicy food. I tend to favor Szechuan Chinese and I lived in New Orleans for a few years. When I was in the Santa Fe area last summer, I came to the realization after the first night's dinner that I really needed to order the Hatch chile [corrected] sauce on the side or it was going to be completely overwhelming.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#260Earlier quoted context omitted.
I wonder if they could do something like include a capsaicin dropper and guidelines?
When Midwesterners complain about how spicy something is, they're not talking about the pain from the capsaicin. They're referring to the unusual flavors from backing spices like cinnamon, coriander, cumin, turmeric, clove, cardamom, paprika, fenugreek, bay, et. al.. These are not "hot" spices, but people still have issues with them.
I don't know what Midwesterners you talk to, but everyone in my neck of the woods uses spicy to mean hot-spicy.