The Blackpool Gazette's Digital Reporter, Luke Patrick went to talk to the owners of the Flavour Fusion restaurant about how the business was doing since it opened in July this year.
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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.