Getting Ready for the 2010-2011 School year

It was way too hot to spend another day in the kitchen, and since we get our wonderful 68 degree weather back starting tomorrow, I decided to take the day off and relax and let Chan, Freddie and the rest of the trusted crew run the show. In all honesty we did just get back from 3 days in Vegas, but I came back more tired than I left. And a solid days rest would be probably be wise with Fall semester classes starting for the under grads tomorrow.

Summer, as far as students are concerned, is over and and we are ready for the frenzy of the school year. For those who don't yet know, Urbann Turbann is located on the busy thoroughfare known as Euclid Ave. just up from UC Berkeley's North gate entrance. A relatively quiet neighborhood housing a mix of students and non-students, the area has a soothing calmness during the summer relished by the residents and hated by the business owners. From what we hear from some of our very friendly neighbors, restaurants on the North side see a drop of 30-45% during the summer months as the great exodus of students and faculty takes place. But the U-hauls lining the streets of all the neighborhoods around campus assures us that the students are back and we are ready for them.

Opening in the summer was both a blessing and a curse. We still had our busy lunches, especially in July, and we were able to smooth out our ordering process and assembly line. We had lots of regulars and really got to know our customers on a personal level. Dinners have been very slow, it's typical of the the neighborhood, so that gave me some time to play with new recipes. But most importantly we got lots of feedback. Less ginger in the karahi paneer, more spice in the cholay, a more careful approach to wrapping and a better description of the breads (roti is not just a whole wheat naan, there are major textural differences) are just a few of the changes we were able to make.

There are a few principles we are always going to stick to. We are always going to run a business that we can be proud of. One that treats the staff, environment and community with respect. A restaurant that offers homemade wholesome food using great ingredients. These are all sincere promises and we hope that you will call us out if we ever stray from our mission.

Cheers to a new school year. Cheers to the success of UT. And most of all, cheers to a PAC-10 title for the Golden Bears!!!

Aman

Doesn't everyone love warm cookies?

In a move that may seem a bit odd, Chan and I have decided to start selling cookies. As with everything else that we serve they will be made from scratch in our kitchen and we'll have a vegan option, most likely vegan oatmeal raisin. We're also going to make a chocolate chip cookie with Belgian milk chocolate chips and a coconut, pecan and white chocolate chip cookie (also Belgian chocolate). Organic butter (vegetable shortening for the vegan), Madagascar vanilla and organic free range eggs will be used for the batter cause that's how we roll at UT.

But the question inevitably will be, why is an Indian restaurant selling cookies? Warm, rich, delicious cookies. And the reason is that Chan is freaking awesome at baking, ask anyone in my family and they'll agree. You really need a passion for good food and for cooking to get into the restaurant business. The hours are long the financial investment is large and the failure rate is high. Chandler comes from a long line of bakers, and while she pretty much has taught herself how to bake, she gets the passion for cooking from her late grandma, Wanda French. Wanda was a wizard in the kitchen, a queen of traditional American classics like chicken and dumplings, mashed potatoes, chicken fried steak, homemade biscuits and gravy and of course pies. There was a time when Wanda would bake a different fresh pie from scratch every night. I had the privilege of eating Wanda's cooking for Christmas 3 years ago and I was blown away. Smooth and airy mashed potatoes (made with no less than two sticks of butter), the most amazing fall-apart-tender pot roast and 3 different types of pie... that was a meal that I will never forget. I think one of the reasons Chan likes to bake so much is because it continues to be a link between her and her grandmother even after her grandmothers passing. Whether baking pies for thanksgiving dinner, amazing cakes for family birthdays, cupcakes for summer BBQs and now cookies for UT customers, Chan loves sharing her passion for baking...and I love eating the outcome. So even if it doesn't fit our theme, UT is gonna serve cookies. Warm, fresh from the oven cookies, baked in small batches throughout the day. Because really, doesn't everyone love warm cookies?

We should start selling the cookies sometime next week for 2 bucks a piece.

Cheers,
Aman