Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes

Post by mitraraman » Thu, Aug 16, 2018, 12:08 AM UTC

pcdoodle wrote: post #195

I created an account just to chime in. This is an awesome idea. I've tried the subscription based models and hated how easy it was to lapse into another shipment that I didn't want. Also the other players seem to make the the recipes intentionally hard and you have to babysit the hell out of the recipes while cooking. That's no fun. For me, I want to impress the ladies without having to work so damn hard. Keep up the…

Post by PhasmaFelis » Thu, Aug 16, 2018, 12:09 AM UTC

t1o5 wrote: post #200

You 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…

Post by mitraraman » Thu, Aug 16, 2018, 12:10 AM UTC

moate wrote: post #248

IDK if you guys have a food stylist on staff, but your pictures could use improvements. I get that you're coming from tech, where sleek and minimalist is what people go for in design, but that's not how food photography works. You dishes typically have 1 direct overhead picture of a bowl of the food. you then have several styled pictures of the "combos" or of the food in a sealed package. People eat with their eyes f…

Post by magic_beans » Thu, Aug 16, 2018, 12:22 AM UTC

cbhl wrote: post #309

tptacek wrote: post #272

Earlier quoted context omitted.

I think this may be a thing with Thai restaurants in general; it's not just spiciness but also level of fish sauce and even the way the dish is prepared. There's a thing in Chicago about "secret menu" Thai restaurants, which are often written in Thai language (food nerds in Chicago have translated and published them). It might be possible to order things "Thai style" in any good Thai restaurant and get a different, b…

Anecdote: Had a (caucasian) friend who spent a four-month co-op term as a student in India, and when they came back they also had to insist to the local Indian restaurants "yes, I want it extra spicy, like you would serve to an Indian person". (Like, I realize this is frustrating, but how is the waiter going to know -- from your appearance -- that you spent four months eating Indian food in India?)

Post by bdcravens » Thu, Aug 16, 2018, 12:26 AM UTC

ma2rten wrote: post #237

t1o5 wrote: post #200

You 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.