Indian restaurant and Nepali one

[earthquake]

I used to eat at a Nepali restaurant around the way , until I found out the restaurant had cock roaches...the owner had become quite skilled at flinging his towel and killing them, even if they were crawling on his window he would snap his towel and zap they would be "finished" as he put it. He even had skills at stomping them on the floor or easing up to smash with his shoe as he took an order. BUT they learned to survive in his restaurant's toilet.
He aslo had problems with the keystones checking him, walking around- especially at Miyogadani station. Once someone broke his window, and he told me his intuition told him it was some nearby competitor.


Since then I've switched over to an Indian restaraunt, mainly because the Nepalese restaurant started watering down their keema curry, and I noticed my gums began to bleed. The Indian restaurant was cool at first until items on the menu would become unavailable on different days. I'll call the indian guy the cook--"coathanger man." The reason why I call him that is because he told me that the keystones check him practically every night when he goes home...they love to hang him up from his destination, with questions like "where are yopu going?, can I see your passport, where do you live etc. I told him to check out= http://www.debito.org/, but then he told me in so many words that he will just stay in his own little world. But what's ironic he and his Japanese co owner a JN woman get into it every other day. She told me they conflict much when she is on her period.--but she told me she loves him, even though he is married and devoted to his Indian wife and extended family in India back home.

One time the JN woman told he waved his cooking knife at her because she bought the wrong food supplies. She then called her mammy...whoa..The nepalese said dont go back there cause the may "really get into it...sheesh...
BTW I noticed I feel better by not eating their food too...
I noticed since the "conflict" the Chinese restaurant near me isn't so busy these days, as well as the Chinese massage place around the corner....just sayin

Thank goodness for this site...

[Coligny]

Since then I've switched over to an Indian restaraunt, mainly because the Nepalese restaurant started watering down their keema curry, and I noticed my gums began to bleed.

Ebola... definately ebola...

I can have your stuff when you bleed out ?

[wuchan]

You japanase?

you eat at izakaya?

you eat ramen?

you eat in your danchi?


Y U worried?

[wuchan]

oh and, wai yu tari tu paritakisu engrish on usu?

[Big Booger]

What sort of fecal output are you getting at each. We'd need a good descriptive outlook of which is which and what is what and pay special attention to any foreign objects of solids in your excrement. See if you can identify any ingredients. Perhaps get your stool tested??

[Coligny]

I see a new serie a fetish video in the making... have gurls eat in a restaurant, then tape them taking a dump a scrutinizing it...
I need someone for the german voiceover...
and a working title...

[Big Booger]

Coligny,
You know if that hasn't been done already, I think you might have a winner for a fetish site!!! But I wonder if some obscenity laws might shut it down...

Working Title: TSI: Turd Scene Investigators

[Samurai_Jerk]

I used to eat at a Nepali restaurant around the way , until I found out the restaurant had cock roaches...the owner had become quite skilled at flinging his towel and killing them, even if they were crawling on his window he would snap his towel and zap they would be "finished" as he put it. He even had skills at stomping them on the floor or easing up to smash with his shoe as he took an order. BUT they learned to survive in his restaurant's toilet.
He aslo had problems with the keystones checking him, walking around- especially at Miyogadani station. Once someone broke his window, and he told me his intuition told him it was some nearby competitor.


Since then I've switched over to an Indian restaraunt, mainly because the Nepalese restaurant started watering down their keema curry, and I noticed my gums began to bleed. The Indian restaurant was cool at first until items on the menu would become unavailable on different days. I'll call the indian guy the cook--"coathanger man." The reason why I call him that is because he told me that the keystones check him practically every night when he goes home...they love to hang him up from his destination, with questions like "where are yopu going?, can I see your passport, where do you live etc. I told him to check out= http://www.debito.org/, but then he told me in so many words that he will just stay in his own little world. But what's ironic he and his Japanese co owner a JN woman get into it every other day. She told me they conflict much when she is on her period.--but she told me she loves him, even though he is married and devoted to his Indian wife and extended family in India back home.

One time the JN woman told he waved his cooking knife at her because she bought the wrong food supplies. She then called her mammy...whoa..The nepalese said dont go back there cause the may "really get into it...sheesh...
BTW I noticed I feel better by not eating their food too...
I noticed since the "conflict" the Chinese restaurant near me isn't so busy these days, as well as the Chinese massage place around the corner....just sayin

Thank goodness for this site...

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[Screwed-down Hairdo]

I used to eat at a Nepali restaurant around the way , until I found out the restaurant had cock roaches...

I didn't know there was such a thing as marijuana for the genitals...Don't let mine find out about it: I've had enough trouble trying to cope with the situations it's gotten me in through sex without adding drugs to the equation.

[Coligny]

The thread where everybody explode with his own inside demons...

[Screwed-down Hairdo]

The thread where everybody explode with his own inside demons...

That's probably the vindaloo, too...

[wagyl]

Personally I am more concerned about this mysterious "JN" designation. I am presuming that it is an abbreviation for "Japanese national" and I wonder what that adds to the designation "Japanese" and whether the indication of an individual's nationality is relevant in all or even any of these instances. It reminds me a little too much of the preconceived notions leading to the designation "NJ" on another Japan related site (and "newspaper" "column") which Mr 'Quake evidently follows -- notions so preconceived that contraceptives are not effective, they call for abortion.

Perhaps Mr 'Quake will find a place for his posts and more engaging conversation on that other site?

[GomiGirl]

I used to eat at a Nepali restaurant around the way , until I found out the restaurant had cock roaches...the owner had become quite skilled at flinging his towel and killing them, even if they were crawling on his window he would snap his towel and zap they would be "finished" as he put it. He even had skills at stomping them on the floor or easing up to smash with his shoe as he took an order. BUT they learned to survive in his restaurant's toilet.
<snip>

Since then I've switched over to an Indian restaraunt, mainly because the Nepalese restaurant started watering down their keema curry, and I noticed my gums began to bleed.

So your decision to stop eating at the Nepalese place wasn't due to the daily cockroach orgies in the toilet, but because they started watering down their curries?

Or was the deciding factor the gum bleeding?

Dude - I think you had best learn to cook!!

[Russell]

Full plate for Indian entrepreneur

Most people are busy enough just doing one job. But Indian entrepreneur Anil Raj has three jobs – IT for a foreign bank, operator of three Indian restaurants and international kindergarten founder.

Japan Today catches up with Raj to see how he manages it all.

When did you first come to Japan?

I first came to Japan in 1998 to work for Fusion Systems. After a while there, I moved to banks where I have been doing finance IT ever since. I always had an ambition to start my own business, but never thought it would be a restaurant. My initial plan was to start an IT firm, but that would have been a conflict of interest with my job at the investment bank. With the restaurant business, there was no conflict of interest, so it was not an issue.

What are your restaurants called?

Two restaurants are called “Nirvanam”—one in Kamiyacho and the other in Toranomon. A third one is called Ruchi. It’s in Daimon.

Why did you decide to open a restaurant?

In 2005, there was a shortage of authentic South Indian food. Nobody served it here in Tokyo. I wanted to fill that vacuum, so I opened the first Nirvana in Kamiyacho in 2005. It was tough for the first two years because I had to work and also manage the restaurant. The second one opened at Toranomon in 2012.

How would you describe the image of Indian food in Japan?

A lot of Japanese are India-savvy these days and realize there is a difference between food from different regions in India. In general, when Japanese think of Indian cuisine, they tend to think of nan, tandoori chicken and butter chicken. It’s interesting because tandoori chicken is a restaurant food, not a home food. The perspective is slowly changing where people are looking at other dishes like dosa, biriyani, etc.

What’s the difference between South and North Indian cuisine?

A lot of coconuts are used in South Indian food but not in North Indian. For a sour taste, North Indian cuisine uses tomatoes whereas in South Indian dishes, they use tamarind in addition to tomatoes. In South Indian cuisine, you have plenty of rice-based items like dosa and idli, whereas in North Indian you have more wheat-based items like chapathi, nan, etc

How do you market the restaurants?

We didn’t do any advertising when we started. I preferred to start slowly and do a good job. Even now, whenever I open a new restaurant, I get my circle of friends and bring them in for a party. They are my support/feedback structure and they get the word out.

Where do you get your chefs?

I bring my chefs from India. If I hire them here, most are serving Japanized versions of Indian cuisine and that wouldn’t be authentic South Indian. We don’t change the menu to Japanize Indian food. That’s one difference between us and other Indian restaurants. We serve authentic Indian food.

What are your expansion plans?

I would like to have 6-7 restaurants by 2020, mainly in Tokyo and maybe Yokohama but not beyond that. It’s important to find the right location. We’re looking near train stations or near high-rise buildings because the lunchtime business is very important.

How do you manage your time?

I reach the bank by around 8:30 a.m. By 6:30 p.m. or 7 p.m., I am done. Initially, I used to go to the restaurants every day but not now because I have the structure in place. Since I have lot on my plate these days, I rely on my key people to maintain the quality. I also randomly visit time-to-time to check on the quality.

Why don’t you devote all your time to the restaurant business?

Because I like being in the finance IT industry. I don’t want to lose touch with IT, which I would if I became a full-time restaurant operator.

More

Links to two of his restaurants are here. They actually look quite promising. Anyone any experiences there?

[kurogane]

..............that wouldn’t be authentic South Indian. We don’t change the menu to Japanize Indian food. That’s one difference between us and other Indian restaurants. We serve authentic Indian food.

Phrases like that usually ring alarm bells, and I know 3 Mexican places in Kyoto that died that death of a thousand non-returning customers, but he has been in business since 2005 so he must have figured out a way to buck the house odds. Either that or he's playing to the expat press. Either way, good for him.

I have a hankering for some Real Indian, so when I get back up that way I think I will try one of them out. Thanks for that Russell, good pull.

Anybody know if they serve Naan in South Indian cuisine? Being slightly wheat sensitive, I do like my Naan with my ice cold Bud.

[Russell]

..............that wouldn’t be authentic South Indian. We don’t change the menu to Japanize Indian food. That’s one difference between us and other Indian restaurants. We serve authentic Indian food.

Phrases like that usually ring alarm bells, and I know 3 Mexican places in Kyoto that died that death of a thousand non-returning customers, but he has been in business since 2005 so he must have figured out a way to buck the house odds. Either that or he's playing to the expat press. Either way, good for him.

I have a hankering for some Real Indian, so when I get back up that way I think I will try one of them out. Thanks for that Russell, good pull.

Anybody know if they serve Naan in South Indian cuisine? Being slightly wheat sensitive, I do like my Naan with my ice cold Bud.

Naan seems to be North Indian.

When I was in South India, I got lots of special little bread-like stuffs or whatever it was, but I did not eat much Naan.

[kurogane]

Yeah, that is what I was thinking. Down Madras/Chennai way it was pretty much all rice and bread like things like you mentioned. Nice food, if you can work up an appetite in humid 40 degree weather.

Smart money says they do serve it just to play to the customers preferences. When I get there I shall report!!!!!!!!!

[Samurai_Jerk]

Links to two of his restaurants are here. They actually look quite promising. Anyone any experiences there?

I haven't been but I've heard from a few real live Indians in Tokyo that Nirvanam is the real deal. Damn, now I feel like Indian for lunch. Too bad the only place in my neighborhood that was decent went and fucked up their food. It was probably done to suit local tastes so I get it but

[kurogane]

Ｙｅａｈ, kind of hard to blame somebody for choosing to not go out of business based on pride and principles but condolences all the same. That used to happen in Kyoto a lot with almost any type of ethnic: 2 or 3 months of kickass well made spicy yumyums followed by a sudden 10 day closure and revamped reopening as generic Japanese ethnic slop; usually in Tapas form. Complete with Paella or Indian rice dishes made with Japanese short grain sticky rice followed by the usual round of recriminations and resentments because the the foreign crowd never come round anymore.

Yeck.

For some reason I preferred LA diner/cafe Mexican to Phoenix fancy Mexican, but I do remember a lovely little hole in Nogales that was absolutely to meurte for, with the rumpy older wife in the hair bun making delicioso yumyums. It was like a Mexican border country cafe right out of a Tommy Lee Jones or Chris Cooper movie. Maybe I'll spend this winter down there eating beans and tacos.........hmmmmmmmmmmmmm BTW, Idaho, eastern Washington and the Bellingham area have some smashing family run Mexican joints; I could never quite figure it out until my dad pointed it out: they came to pick the fruit and they stayed. Best manners of any identifiable American ethnic group I have ever met as well. Canadians like that, eh!?

[Takechanpoo]

Japanese short grain sticky rice

you even dont know チャーハン.

[Ol Dirty Gaijin]

Sorry Take, you can't make a good briyani with short grain rice.

[Samurai_Jerk]

Complete with Paella or Indian rice dishes made with Japanese short grain sticky rice

That was one of the biggest changes that turned me off. They got rid of the basmati rice.

For some reason I preferred LA diner/cafe Mexican to Phoenix fancy Mexican, but I do remember a lovely little hole in Nogales that was absolutely to meurte for, with the rumpy older wife in the hair bun making delicioso yumyums. It was like a Mexican border country cafe right out of a Tommy Lee Jones or Chris Cooper movie. Maybe I'll spend this winter down there eating beans and tacos.........hmmmmmmmmmmmmm BTW, Idaho, eastern Washington and the Bellingham area have some smashing family run Mexican joints; I could never quite figure it out until my dad pointed it out: they came to pick the fruit and they stayed.

That's why when I was in Phoenix I ate at the dirty taquerias where the only other white customer was my brother. An easy way to tell whether or not the place is any good is to check the menu for menudo and offal taco fillings. Even if you don't like that stuff any place that serves it is legit. And don't order a Corona for God's sake. They only stock the shit for the occasional gringo customer so it's probably been sitting in the fridge for ages. Order a Bud Light or a Coors or something like that and you can be sure the turnover is pretty good.

I spent six months in Bellingham and got addicted to the food at a taco truck that used to park in an empty lot near my place. Best burritos I ever had. If I were to move back to The States, Bellingham wouldn't be a bad choice. Good bar scene, some great restaurants, very cool chicks and you can be in Vancouver or Seattle in 90 mins when you're in the mood for the "big" city. Plus it's surrounded by natural beauty.

Japanese short grain sticky rice

you even dont know チャーハン.

You've obviously never had good chaofan if you think the Japanese version is the best there is. Let me guess, you prefer Japanese rice over jasmine with your Thai food.

[kurogane]

Ｉ　ｌｏｏｋｅｄ　but never found any taquerias in Phoenix; I think we were actually in Scottsdale, which is sort of a ritzy suburb, no? Also, The Ex couldn't do dirty places or Real Mexican level spice. There's a brilliant little Taqueria style place in Bellingham down the road from the north end Motel 6; super nice people, great food and a smoking hot daughter the mother tries to marry off to customers with manners. Pretty funny to watch while eating mucho gusto yumminess. And extra beans for polite people. Are beans to Mexicans like rice is to Japanese (i.e. the fillerupper dish)???? I love beans.

I like Bellingham too; I was amazed at how good and cool the night life was, and yeah, beautiful area. That weird little highway 11 that runs down the coast into the farmland by Edward R. Murrow's birthplace south of Larrabee State Park is one of my favourite drives. Apparently the oysters are good too, but I don't do squishy goop food.

Takechinchin,
Don't get me wrong, I like Japanese sticky rice in dishes it's suited for, like Cha-han, and as a standard go to food when lazy. Indian food with Japanese rice is like Uncle Ben's for sushi or onigiri. Or Uncle Ben's period FTM. The problem with Japanese rice isn't that it isn't good it's that it only suits Japanese dishes, and this mercantilist restriction of other varieties of rice imports is worthy of 1930s Japan, not the 20th century Japan we're in.

[matsuki]

Japanese short grain sticky rice

you even dont know チャーハン.

You've obviously never had good chaofan if you think the Japanese version is the best there is. Let me guess, you prefer Japanese rice over jasmine with your Thai food.

Hahahaha, be careful SJ...he might tell you how superior nikuman and ramen are too

[kurogane]

I actually prefer most Japanese Chinese dishes to the original versions, except for that syrupy abomination they call Sweet and Sour Pork. Vancouver White People Chinese is good because they clean it up and use meat and veggies, but Chinese Chinese food looks like salvaged garbage on a plate, at least in the newer Chinatowns in the Vancouver area. Let's face it, for most North Americans feets and innards are dog food.

[Samurai_Jerk]

I actually prefer most Japanese Chinese dishes to the original versions, except for that syrupy abomination they call Sweet and Sour Pork. Vancouver White People Chinese is good because they clean it up and use meat and veggies, but Chinese Chinese food looks like salvaged garbage on a plate, at least in the newer Chinatowns in the Vancouver area. Let's face it, for most North Americans feets and innards are dog food.

That's why Taiwan is good. You get all the real Chinese spices and flavors with (near) first-world hygiene and presentation. But the Japanese version of Chinese food?

[kurogane]

Funny, in Vancouver Taiwanese is very gloopy and eggy. A lot like Japanese Chinese. BTW, I don't mean Japanese Chinese dishes like Chow Mein or S&S Pork or whatever. I just meant the fully Japanified ones like Ramen and Cha-han. Chinese ramen makes feet meat look almost attractive. I find their entire food aesthetic to be utterly revolting; just because blind, starving beggars whose tastebuds have been removed might eat something doesn't mean the rest of should want to; thank god White People Chinese is such good business.

[Samurai_Jerk]

Funny, in Vancouver Taiwanese is very gloopy and eggy. A lot like Japanese Chinese. BTW, I don't mean Japanese Chinese dishes like Chow Mein or S&S Pork or whatever. I just meant the fully Japanified ones like Ramen and Cha-han. Chinese ramen makes feet meat look almost attractive. I find their entire food aesthetic to be utterly revolting; just because blind, starving beggars whose tastebuds have been removed might eat something doesn't mean the rest of should want to; thank god White People Chinese is such good business.

I gotcha. I thought you meant "authentic" Chinese restaurants in Japan. They tend to suck balls. Though the quality of Chinese food in Tokyo has improved a lot in the last decade or so. You can actually get mapo tofu with a hint of spice these days. Before I went to Taiwan I only heard two things about it consistently. The food is amazing and the nightlife sucks. I've been twice in the past year and I can say that both are true. Plus if you have an OK grasp of kanji, you can work your way around a menu there.

[kurogane]

I gave up on Chinese food in Japan (as you described it) before the Emperor became Emperor. Gloopy, sticky, and eggy are pretty low on my list of selling points. Nice to hear there is hope lately.

I have heard Taiwan is nice; I know I like the Taiwanese immigrants in Vancouver considerably more than the average run of mainlanders; they know what line ups and snow tires are for. No real reason to go there, but maybe one day.

[Russell]

That's why Taiwan is good. You get all the real Chinese spices and flavors with (near) first-world hygiene and presentation.

I suppose it depends on the restaurant.

When I was in Taiwan, I was once served Chahan with roach legs in it.

Mind you, I did not order those legs...