What is wrong with you? You need to relax and be able to take a opinion without thinking it's informed by craziness. What I said is fact. And would you prefer if I posted platitudes, cliches or just sing along ...... ?
And I am very chilled. Having bits of chicken tandoori, beetroot, carrots and spuds.
May I ask you to list these in order of priority. If asked who you are -
- Arab
- Muslim
- Palestinian
- Christian
Thanks ...
Chill I'm just pulling your leg. I know what you mean about branding but you need to take into account;
1. Demographic of customer base
2. Awareness of brand name
3. Type of food served
These guys are selling from a foot cart. If they label as halal they can attract a Muslim market. Its not like NYC is predominantly Pakistani. Would you stop to eat Sudanese food? I wouldn't because I don't know anything about it. These guys setup to earn a living not be brand ambassadors.
Even the roti curry and rice type restaurant is likely to have more appeal branded as Indian because that's what the specific brand of food was known as when it got setup in the west. Most of the guys who setup the balti culture were Bengalis, they sold it as Indian.
If you go to more ethnically diverse areas, you'll see more accurate marketing, because the audience is aware.
Any negative associated with Pakistan is the responsibility of the state and a lack of brand awareness is thier weakness too. The small business man setting up won't risk his business by marketing in terms his customer base doesn't understand.
About type of food served - i watched a bit of that video, i not all of it is Pakistan, like the gyro chicken, or the sauces. A lot of truck food is street food, meat, bread, salad/sauce.
I've been watching Mark Wiens videos and I think if you opened up a restaurant with authentic Pakistani dishes you'd do really well - but you'd need to start in a city with a large Pakistani community to start off with, and would need to be savvy in the marketing, get the media image of "not another curry house" - but rather somewhere that does food that isn't available every day in every "indian resturant".
White people know saag, but what they actually are fed is tinned palak. Imagine serving actual sarya na saag, a proper authentic dish. Try doing chapli kebab in the kashmiri and the more pukhtun varieties. Have you people tasted restaurant pilau? it's horrible. They need that home cooked variety.
People would wait a long time for their food, even pre-order dishes if they knew they were getting an experience.
Unfortunately i feel this isn't a job for anyone, but an experienced restaurantuer.
