The Tyranny of Convenience Culture

The coronavirus crisis has put the plight of restaurants in full view for everyone. As an industry that operates on razor thin margins, precarious cash flow and seasonal unpredictability, the constraints around social distancing have brought a majority of restaurants to their knees. But why are the establishments that contribute so much joy, culture and flavor to a neighborhood also the most economically vulnerable?

Surviving a Drought: Running a Restaurant in NYC During the Coronavirus (PT. I)

In this era of instant gratification, one of my favorite things to say is: “Don’t get into entrepreneurship if you don’t know how to survive a drought.”

"What Are We Doing?" Vol. 1 - Surviving The First 60 Days of Kolkata Chai Co

Ayan and I decided to shut the cafe down over Thanksgiving week to regroup, refocus and refine our operation heading into 2020. Here are excerpts from a recorded conversation we had over the weekend about our first 60-ish days in business.

The Problematic Alarm: South Asian Restaurant Tropes We Have to Avoid

It's time to go all in. Here's why we're opening a Kolkata Chai cafe in NYC.

Chai is one of the most bastardized items in the Western world. We’re putting it all on the line to make sure the story of our city, our food and our people gets told the right way.

Redefining the Chai Latte — Chai Musings Vol 2.

Introducing Kolkata Chai Company — Chai Musings Vol. 1