Hari Venka, a former engineer, has been a home cook since 2008, sharing his food with friends and developing recipes over that time. His hobby picked up in intensity during the pandemic lockdown — and although Chipotle and other fast casual restaurants were also in regular rotation for his family, Venka enjoyed throwing together ingredients to make similar dishes at home, like burritos and bowls. Soon, he and his wife Aarthi Ethiraj will enter the fast casual world themselves, incorporating a culinary tradition underrepresented in the national chain market.
“There are a lot of Indian restaurants near where we live,” Venka says. “But there are one or two locations,
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