The Impossible Menu: How Tarka Cracked the Code on ”Fast” Indian Food

About this episode

The episode features Tinku Saini discussing the evolution of Tarka Indian Kitchen and its approach to fast casual Indian food.

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Tinku Saini, CEO and co-founder of Tarka Indian Kitchen, to explore how the Austin-based brand has spent nearly two decades cracking the code on fast casual Indian food — from its full-service origins at Clay Pit to nine locations across Texas, covering everything from fresh-to-order curry operations and supply chain hard lessons to the brand's upcoming bowl launch and catering push via Toast.<br /><br />#FastCasualNation #TarkaIndianKitchen #RestaurantIndustry<br /><br /><br />Become a supporter of this podcast: <a href="https://www.spreaker.com/podcast/fast-casual-nation--3598490/support?utm_source=rss&utm_medium=rss&utm_campaign=rss">https://www.spreaker.com/podcast/fast-casual-nation--3598490/support</a>.<br /><br />Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry…

People in this episode

Hosts: Paul Barron, Cherryh Cansler

Guest: Tinku Saini

Topics covered

• fast casual dining
• Indian food
• restaurant industry
• supply chain
• catering

Keywords

• Tarka Indian Kitchen
• Clay Pit
• fresh-to-order curry
• bowl launch
• Toast

Mentioned in this episode

Products: Tarka Indian Kitchen, Toast

Books & works: The Impossible Menu

Places: Austin, Texas

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