You seem to be getting some unnecessary hate in the comments here. I think this is a good idea, although the market is a bit crowded. But as a Pakistani, I would try this out once in a while when I'm abroad. Its also nice that your meals are vegan. Good luck!
Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
411–420 of 454 posts
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#412Earlier quoted context omitted.
Warning customers that your food is spicy is one thing. Refusing to accept that your culture isn't the only one on the planet that enjoys spicy food is something else entirely. There are white people who don't like spicy food, and there are Indians who don't like spicy food. There are probably more white people who don't like spicy food than Indians who don't (percentage wise). But if you use this heuristic instead o…
Roughly 10 years ago, I briefly worked as a waiter in an Indian restaurant in the midwest. Easily, more than 90% of the white people who wanted things "spicy" on the Indian spicy scale could _not_ handle it. So the heuristic of interpreting the definition of spicy in the context of their background more often than not works out. (If it didn't, Indian restaurants who have been established for decades would have learne…
My nose runs, but I also get the hiccups. I met Mario Batali a couple times (we happened to vacation next door to each other a couple years in a row), and he told me that happens to him too. Never noticed it happening to anyone else, though!
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#413>The options were expensive 5 Spice packets for 24$ isnt what I consider cheap, given I eat for an entire week on ~20$, including a curry chicken dish. If I misunderstood(like veggies and beans are included), could you mention that in the product page?
Do you mind to share what you eat for 20usd/week and, more importantly, in which region you achieve that? I am in Italy, and I believe that budget would suffice for maximum one day. Thank you
Google Calories Per Dollar, Protein Per Dollar, or Nutrients Per Dollar.
That should show you how to eat for close to that price.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#414>The options were expensive 5 Spice packets for 24$ isnt what I consider cheap, given I eat for an entire week on ~20$, including a curry chicken dish. If I misunderstood(like veggies and beans are included), could you mention that in the product page?
Can you post or have you posted elsewhere how you eat on that budget?
http://efficiencyiseverything.com/food/
Here is the general page, the nutrient per dollar page has the most details on how I eat.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#415>The options were expensive 5 Spice packets for 24$ isnt what I consider cheap, given I eat for an entire week on ~20$, including a curry chicken dish. If I misunderstood(like veggies and beans are included), could you mention that in the product page?
I don't get why you are getting downvoted. For that price, you could easily get a few pounds of the spices needed to cook those foods.
Pretty sure it was a fake thread for promotions.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#416Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#417Earlier quoted context omitted.
That's fine, but then the question becomes "How many people who want fancy 'high quality' Indian food also live far from decent Indian food". At this price point, your demographic seems to be people who have a decent amount of disposable income who also want QUALITY Indian food who also don't want to have to prepare it themselves and who don't live near Indian restaurants of comparable quality to the product. How muc…
That's a fair point, but also not the only demographic. When the options are either eat at an Indian restaurant or make it yourself, you come up against issues of overspending on time or money. There's a large population of people who enjoy Indian food, live near restaurants, could even make it themselves if they want to, but would rather get a quick, tasty meal that tastes homemade for the same amount of money and e…
There's also the group of first generation Indians who have kids, would like to feed their kids Indian food, but don't have an hour each day after work to prepare a fresh meal. Combining these packets with homemade daal and rice would make an easy weekday meal for a small family (although in NYC you can find housewives who'll come to your house once a week and prepare a week's worth of fresh food for cheaper than these packets).
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#418Earlier quoted context omitted.
I've been reading about cuisines and it seems that Korean can be pretty spicy. Not got a chance to try it, except a dish or two (bibimbap, IIRC, and that was not hot). I like the fact that they use a fair amount of sesame seeds and sesame oil, based on what I've read. Got to try it more some day.
I've had some spicy kimchee before, and that was really good.
Oh yes, I forgot about kimchee. I had it at the same place where I had the bibimbap. It is good alright. And recently I read up in Wikipedia and other sites on how they make it. Very interesting. There are many different varieties. They store them to ferment in large jars which are made of earthenware or ceramic or something like that. Traditionally, some kinds of pickles in South India (e.g. green mango pickle) are made in similar looking jars, but not as large.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#419Earlier quoted context omitted.
- The oil that they include is definitely a type of preservative You seem really hung up on the preservatives thing and I was giving the benefit of the doubt, but now it is just disingenuous. If oil of all things in a competitors product as a preservative then I think the tremendous amount of salt in your product qualifies as well.
Don't mean to sound hung up on the preservatives, just stating a fact of their processes and what sets us apart. Added preservatives of any kind alter the food and taste at the benefit of having a longer shelf-life. The sodium content from our products comes from the spices in the recipes themselves. Indian spices especially have a large amount of salt (which makes them so flavorful and spicy!), but we do not add any…
> The sodium content from our products comes from the spices in the recipes themselves
This is nonsense - chillies, ginger and spices (e.g. black pepper, cloves, cinnamon, cassia, mace, cumin, coriander) barely contain any sodium. In the quantities such ingredients will be present in each meal, the sodium content is completely negligible.
> Indian spices especially have a large amount of salt (which makes them so flavorful and spicy!)
OK, this is just flat out lies - the only 'spice' that contains a large amount of salt is... salt! I now have zero faith that you have any idea about the very product you are marketing.
Re: Launch HN: The Buttermilk Company (YC S18) – Homemade Indian Food in 5 Minutes
#420You 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…
Mnyeah. That sort of attitude has definitely turned out to be good advertisement for "Indian" cuisine in the UK. All the lads here will compete with each other to be the one to eat the spiciest curry, just to show how tough they are, presumably. One place I visited once even handed out certificates for the "Flaming Rectum Society" to my friends who ordered their Vindaloo.
To be honest, I find all this posturing a bit naff. Where I come from (Greece), when we say that a food is "spicy" we mean it's fragrant - not hot. I personally use at least half a dozen spices when I cook- cumin, cardamom, nutmeg, white and black pepper, paprika, kayenne pepper, cinnamon, allspice, clove, ginger, turmeric and even a bit of fennel. Those are all "spices", only one of them is hot and they're all meant to make your food a pleasure to eat, not a competition for who has the biggest ...
... tolerance to pain?
Well, I guess now we have learned that non-westerners are tougher than westerners. I'm sure that must be useful information, somehow. One day I may even understand how.
Btw, hot dishes go great with yoghurt, beause it takes away the burning feeling.