00:00There are two directors of Fair Refusion and I'm one of the directors, my name is Swetha.
00:26So we started this as a family business back in July.
00:31So our goal is to bring the authentic South Indian cuisine and dishes to the people of
00:37Blackpool, the locals and the visitors who are in Blackpool.
00:42So that was our main goal and mission.
00:46So in the past few months, I would say it has been a learning curve for us.
00:52We had some challenges and we focused in the initial months, we focused on building a reputation
01:01among the locals and building a customer base.
01:06So we took feedback from whoever has come and we tried to tweak, fine tune our menu
01:11according to the feedbacks.
01:15And so there were a lot of lessons learned on the way and we had some challenges regarding
01:21the staffing, the sourcing of ingredients and we always tried to maintain the quality
01:28and the price.
01:30So the customer should have value for the money and we made sure that every meal is
01:36crafted to the premium quality and the best service and our experienced chefs, they have
01:44a lot of passion and they have experience in the traditional cooking.
01:48We use a lot of traditional clay pots, local cooking methods and so every meal is brought
01:55to the table with a lot of passion and quality.
01:59So the last, I would say the support from the local community has been incredible.
02:06I would like to thank a lot of people who have written good feedbacks for us, reviews
02:11on platforms like Google and TripAdvisor.
02:15So thanks to all of them.
02:16So that has brought in a good amount of customers and word of mouth, I would say, has played
02:23a key role in building a strong customer base for us.
02:27Yeah.
02:28Can you tell me a little bit more about the types of challenges that you've experienced
02:31about these first four months that you've been here?
02:33Yes.
02:34The challenges initially we had were, we had some staff shortage and then because our place
02:42is small, we wanted to have family run business in a warm cozy small place.
02:47So initially we had some constraints with the small kitchen and so we couldn't meet
02:55the time that was expected by the customers.
02:59Then we increased the number of staffs and regarding there was some shortage because
03:06we always made sure that we had the fresh ingredients to get that fresh flavor.
03:12The spices, the cardamom, the cloves and all that were exported.
03:16So at some point we had some shortage, so we had to slow some of the items on the menu.
03:24So mainly staff shortage, ingredient shortage and the prices were going a bit high for the
03:30ingredients.
03:31So we wanted to keep that balance with the premium quality and service.
03:36So those are the challenges.
03:37But of all the obstacles and hurdles, we have come up with all that and from the feedback
03:45from our customer base, we have satisfied them, they're happy.
03:52We enjoy how people come and have their meal, happily enjoy the new dishes, try them out
03:59and give us a good feedback.
04:03So talk to us a bit about your feedback, what kind of feedback did you get, what's the main
04:08thing people have been saying?
04:11The main feedback we initially had was with the quantity.
04:15So people told us that we are a bit over the quantity, they couldn't finish, so they used
04:22to do a take away, they said please control the quality, control the quantity, the quality
04:28is perfect.
04:29And because sometimes we had that issue when they had the starter itself, they couldn't
04:36go into all the main dishes they have ordered, so they had to take away and do that.
04:42That's one feedback we had and another was to, we had maintained the same level of spices
04:49initially, but then some people wanted a high level of spice, few people had ordered a lower
04:55level to reduce the spice, and how hot that is, so then we took that feedback and we went
05:02to each and every individual and asked them how they want it, so then we keep giving the
05:08notes to the chef, we'll go and speak personally, one person needed this, the other person needed
05:14that.
05:15So we made sure we catered to all their diverse tastes on a table, and it is made to what
05:21they are expecting from the menu.
05:26What's been some of the most popular dishes that you've had?
05:31So the most, I think the people are more familiar with the naan bread, but we have something
05:36called parotta which is authentic to Kerala, it is like a fluffy bread, fluffy and soft,
05:43soft and fluffy, it is in layers, so there's layers of taste in it I would say, so that
05:51has become very popular, and the coconut blessed prawns, which is a creamy coconut
06:00dish, coconut cream I would say, the coconut milk in it, it has a cream base, and with
06:08the coconut richness in it, so that's one of the, coconut blessed prawns is one of the
06:12very popular dishes, and we have biryani, which is one of the popular dishes in South
06:17and South part of India, so biryani is also very, very popular.
06:24What are some of the new things that you've added to the menu during the time of the year,
06:30have you added anything like updated or anything like that?
06:33Yes, we have fine-tuned and tweaked the menu, but after some feedbacks from a few customers,
06:38they wanted some signature dishes, which are not usually, like we don't have it every day,
06:44so for festivals and occasions, so there are a few dishes like that that are served,
06:49so we started to do weekend specials, and today's chef's special, kind of last week
06:55we did something called kiri parota, so it is kind of, it's in a banana leaf, so you
07:02get the flavor of the banana leaf into the parota, it's under the bread that I've just
07:07told you, that fluffy parota, and in that we stuff in the chicken curry, which is again
07:16coconut-based, but it has spices, all the spices, the cardamom, the cloves, and all,
07:22it is a fusion of flavors, I would say, so that is, we have that as wrapped in the banana leaf,
07:28and then steamed, so that, yeah, all the flavors from the chicken curry, the parota,
07:33and the banana leaf is blend together, and it's a very special dish, and it became very popular,
07:39so people came back asking for it, it's called kiri parota, so that, so we are doing weekend
07:45specials, and today's like chef's specials, yeah, and we had roasted chicken flavor fusion special
07:52chicken, that was the one we had yesterday, and yeah, we have something called eri pari chicken,
07:59which is, these are specials, it is like a firecracker chicken, that also became very popular,
08:05people came back asking for it, we started dosas recently, which is kind of vegetarian dosa we have
08:12with potato, mashed potato, and stuffed ones, then plain dosas, and we also have chicken dosa for
08:19non-vegetarians, so we brought in some specials, what people wanted, they have requested us, yes.
08:25What are your future plans for the new year, and your future plans for plans for Christmas as well?
08:31Yeah, so for Christmas, we have a special menu for next week hold, so we wanted to invite all
08:38the food enthusiasts in Blackpool to please come and try our Christmas menu, because it's
08:44really special, those are some specialties, which includes duck mappas, and kallappam, which is a
08:52separate, different rice cake, so we have an entirely new menu, that I would request the
08:59people to come and taste it, and to, our future plan is that, because we have some space constraint,
09:08there were people, few people who have come and asked us, can we host a small birthday party here,
09:13small parties and events, but then if one paper table is booked, then that would not be happening
09:18at our place, so we have, after two doors, we have taken a new place, where we can have small
09:24gatherings, small parties and events, yeah, so we'll cater the food there, and we'll have a
09:31buffet set up, but no cooking or anything, but just an event hall, so people can have a small
09:37parties and events there. When are you going to be open on Christmas? So apart from on the Christmas
09:45day on 25th, we are open on all other days, yeah, so we have put up the Christmas menu everywhere,
09:53so please do come and taste our new, new flavor fusion dishes.
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