With pizzerias adding Bengali twists to their pans, restaurants focusing on regionally specific strands of international cuisines, along with the advent of specialty bakeries, and cloud platforms designed for home cooks, one thing that the Bangladeshi food industry has perfected over the last few years is the ability to constantly evolve. Keeping the importance of novelty in mind, the founder of "KitchenTale," Mashrur Reza, decided to revolve his cloud food court around innovation.
The story of KitchenTale started with a crisis, namely that of COVID-19. Although Mashrur Reza and his partners had planned to venture into the food industry back in January 2020, with plans of a brick and mortar restaurant, the pandemic obstructed their dream. As they had already invested in capital and the popularity of food delivery was on the rise, they decided to set up a cloud-based food court, with the intent to bring a focus to the food itself.
"I have a personal yet scientific take on food. As a foodie, I believe that there is nothing more important than the chef's tongue. However, as someone taking part in competitive business, I knew we had to take a scientific approach. We had to experiment and fuse, in order to have customers coming back for more. We spent months feeding people for free, to figure out what the customers wanted. We plan to add fusion items, to update, edit and change the menus as frequently as possible, and add new brands, so that the constant evolution gives us a competitive edge," Mashrur stated.
KitchenTale has two brands at the moment, namely SliderSquare which focuses on sliders, and Wings&Wedges specialising on wings. Wings&Wedges exemplifies KitchenTale's drive for variety, with a menu consisting of Louisiana Crispy Fried Wings, Bangkok Street Fried Wings, Hong Kong Glazed Wings, and Shyloti Naga Wings, amongst others.
The Shyloti Naga Wings skilfully combine various different flavours all in one, allowing each flavour to be clear-cut and distinct. While a zesty tang hits at first, it is soon followed with the spiciness of different varieties of chilli peppers. A very subtle and tangy sweetness also encompasses most of the flavour experience. Unlike what can often be the case with naga dishes, the heat does not mask the other flavours and herbs, making way for multiple layers of taste.
KitchenTale's coleslaw compliments the Shylotti Naga Wings well as a side dish. The coleslaw incorporates fresh and crisp cabbage, with a light and invigorating low-fat dressing. The coleslaw is a great option for those who are health conscious and weary of salads oversaturated in heavy dressing.
"I designed the coleslaw with mostly just my health concerns in mind, and it was a pleasant surprise when I liked how it tasted as well," Mashrur remarked.
KitchenTale has two more brands in the works as of now, with one centred around biriyani and tehari, and the other around kulfi. Mashrur Reza plans to add fusion aspects to these traditional local dishes as well.
"Even name brands such as Coca-Cola have the need to add variety, and if they do, so do we. That is one of the only ways in which you can properly capture the attention of an audience, who are always on the lookout for something new to eat," Mashrur observed.
Photo Courtesy: KitchenTale