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Spreading Cheer: Restaurants market signature tastes as sauces & dips to smell early success

As the pandemic and lockdowns all but decimated eating out, restaurants are bottling their signature tastes in a bid to shore up bottom lines and to keep their ties to the consumers alive.
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12 Sep 2020 5 Mins Read 0 comment
While many restaurants have always had a business in this line, the pandemic has nudged many new ones in this direction. Agencies
While many restaurants have always had a business in this line, the pandemic has nudged many new ones in this direction.
The XO sauce is incredibly hard to get just right. Ubiquitous to the cuisine of southern China, it contains a mix of dried scallions, shrimp bits, dried chillies, fine prosciutto ham and other ingredients that aren’t easy to come by in India’s markets. It is little surprise, therefore, that the patrons of Yauatcha in Mumbai, an outpost of the London-based
and will develop it as a separate vertical,” he adds. When asked if it will cannibalise his own customer, Kataria is confident it won’t. “We are a massive population. You can’t replace home cooking with the experience of what a chef serves up. But this way, you’ll at least try the product, even if you fear coming to the restaurant.”
The XO sauce is incredibly hard to get just right. Ubiquitous to the cuisine of southern China, it contains a mix of dried scallions, shrimp bits, dried chillies, fine prosciutto ham and other ingredients that aren’t easy to come by in India’s markets. It is little surprise, therefore, that the patrons of Yauatcha in Mumbai, an outpost of the London-based and will develop it as a separate vertical,” he adds. When asked if it will cannibalise his own customer, Kataria is confident it won’t. “We are a massive population. You can’t replace home cooking with the experience of what a chef serves up. But this way, you’ll at least try the product, even if you fear coming to the restaurant.”

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