Topic: Market day a curry mans dream

[chewytikka]

Hi Rich
Great market and great report/insight, curious about the peeled onions, garlic etc... is there a lot of catering outlets in the area.

Does the cheapness of the produce reflect on the price you can charge for your curries.

I always top my chillis, stay fresh much much longer.
cheers Chewy

[loveitspicy]

Hi Chewy there is thousands of outlets around but they are all Thai stalls its one big takeaway - love it all - the onions and garlic peeled is just a selling point that someone started now its everywhere - which is really handy when you have a rush on - quick to knock up a base or onion bhajis
Our curries go for - CTM in GBP 3.40 we sell to a supermarket chain which is helpful to us we can make, box up, seal, wrap, label, freeze then deliver - its great - we are small - but sell upwards of a thousand curries a month there abouts just over and its growing!!!!
All meals are microwave aimed at those who want a bit of a fix from home. They weigh in at an average of 470 grams. A good meal - and to be honest many complain that there is too much (i think there would be more complaints if there wasnt enough)
There are other supermarkets interested but they want to take a 40 percent share of the money and that isnt going to happen.
So yes i guess the price of the produce does help to keep the selling price very reasonable mind you one of the restaurants that take our products makes a lot more than we do - but he is a restaurant and you would expect that - he buys from us and marks up..
We will deliver the best possible product for a reasonable price

Im recipe mad love looking trying tweaking tasting - when i found this site of like minded folks it made my day! There are some great guys on here - ready to part with information - like yourself, Mick CBM etc and many others - sorry cant name you all - i would be like a boring award ceremony.

I am on with a butter chicken at the moment as you know but it wont be made the same as all the others and it will be to a takeaway type of recipe - when ive sorted how i think it should be i will post it for all to have a ganders and express their thoughts

Ive been making curries for 18 years some great, some so so and some crap - i love it - thats why i like what Julian at curry2go is doing and all the guys on here that are willing to discuss and ponder over things, im no expert at all and how i make things might not be the way of others - but hey everyone makes it in their own way.

There will be a website in time for all to look at - but that hasnt been the priority.

got me wittering on - SHUT up dick!

best, Rich