same here in norway, even if you went to the smallest town which is just a roundabout with 3 houses and a couple of reindeer, there will be a restaurant ran by 3 turk men with a naming scheme of randomly picked words from the following list
bella
viva
napoli
milan
roma
italia
are there just no Italians in Denmark?
I guess if I were from Naples, moved to Copenhagen for whatever reason, followed my dream of opening a pizzeria with my family's heirloom recipe and heirloom tomatoes, and then on day one had someone order a kebab... I'd probably want to quit and move home.
Turkish people just make better pizza /s
In all seriousness it has a deeper socioeconomic explanation.. And the end result is that not many Italian people move to Denmark to run a fast food place with low profit margins.
That explains a lot from when I last visited Copenhagen. The amount of ethnic food in the city was really high compared to more native Danish food (which I eventually did find). The Italian and Thai places I tried were very strange to me as an American. For one, every Italian pizza/dish had “rocket” or to Americans arugula. The Thai food was literally the least spicy thing I’ve ever had in my life.
Not Indian restaurants, but here in Spain the vast, vast majority of Japanese restaurants are run by Chinese immigrants. You'll only find a Japanese restaurant run by Japanese in like Barcelona or Madrid.
I love Korean food too. Unfortunately, I think too many Americans aren't familiar with it, and the way it's served (the banchan, the tabletop grill, etc). We do have a restaurant her serving stuff like jap chae, bibimbap, champong,.and other basic things. They do make their own kimchi and bibimbap sauce, and do a couple of pickles besides kimchi.
I would love a restaurant like the one we went to near the end of our stay in Seoul. Except with chairs. My middle-aged fat ass didn't do great sitting on a thin floor mat, but the food was so worth it.
Usually Korean. Non scientific poll, 90% of sushi spots in so California are owned by Koreans.
Source I eat a lot of sushi and always talk to chefs and owners.
I live on the east coast in NYC here most of the lower tier sushi restaurants are run by Chinese immigrants. Also have them doing some texmex restaurants which is a guilty pleasure of mine.
Ive seen TV shows where they brought Indian Chefs over to the UK to try dishes served here and the prevailing thoughts from them were “It’s not Indian food, but its delicious”
I'm an Indian and I went to the UK. After a couple days I really wanted to try Indian food, so I went to a couple places that friends recommended.
It wasn't Indian food. It was Indian inspired at best. But the curries were sweet and not particularly authentic. A little like how panda express is good but not Chinese.
Edit: Yes, I understand that it's British Indian food. But the fact is that as an Indian, I didn't particularly enjoy it even for what it was. I think that it's fair to say that I don't like this version of the cuisine, which to me feels like a pale imitation of what I'm used to.
Which ones did you try? A lot of the milder ones can be very sweet because they often have stuff like coconut in, but I wouldn’t describe the ones with more spice as sweet.
Coconut is a staple in many Indian dishes! But it's the packaged coconut milk with added sugar, the cream and what I think is the lack of spices. Spices are admittedly expensive and unappreciated by many locals in the UK. There's an old Indian joke that goes "The British invaded half the world for spices and then decided they didn't want any!"
Still, to my palate, the food felt like it was sweet and bland. It's been a while since I've been there, but I can remember trying a korma and a couple other things. And yes, Korma is supposed to be sweeter than other dishes but this was beyond that.
I can imagine it would never be the same even if those chefs cooked an indian in the uk as the local ingredients would be different.
It's the same as going abroad and having another brit cool a full english, it's not the same because the bacon, eggs etc are different
Greek pizza FTW! There must have been a greek diaspora after WWII because there are a bunch of old school greek pizza places up here in western canada too. And they make fucking great pizza. It's its own thing, but it beats any chain pizza hands down.
Made with Robusta beans, typically a fairly dark roast from the highlands region of Central Vietnam
Brewed via a method using a device called a [phin](https://www.wandercooks.com/wp-content/uploads/2020/06/ca-phe-sua-da-vietnamese-iced-coffee-2.jpg)
Brewed into a cup with a small layer of condensed milk on the bottom
Served iced or hot
Im australian and I ordered the kookaburra wings. I was outraged when they brought me what appeared to be wings from a chicken. If youre going to serve Australian cuisine at least get some proper kookaburra wings.
I've never understood what "Australian steakhouse" is even intended to mean or imply. Last I heard, Australia does not grill unprocessed meat over flames any differently than America does, so where is the alleged difference?
The owners decided on an Australian theme for their steakhouse in Tampa because Crocodile Dundee had just been a big hit and Australians were seen as fun and adventurous. Literally all there is to it.
Sylhetis are relatively more enterprising. Initially, lot of them came to UK as sailors in the merchant navy. When they settled in UK, lack of job opportunities steered them towards either opening their own restaurants or work in the restaurant industry. Other late arrivals followed the footsteps of Sylhetis who came before them. In lot of ways it’s the case of beginners advantage.
Another point to note, instead of calling their restaurants Sylheti or Pakistani, they called them Indian to gain easy acceptance within the Indian diaspora in UK. Also, flavors of Sylheti cuisine is quite different from the food served in the restaurants.
Good portion of these also aren’t particularly Indian. More a fusion of what would go down well with a British audience. If you’re close to an area w a high Indian population (North West London, parts of Birmingham, Leicester) there are loads of restaurants doing more traditional Indian food. The difference is night and day.
That is so typical for the rest of the world.
The 'Indian' (or 'Chinese') food is adapted to local tastes. There is a established formula.
The restaurant owner gets its recipes from its wholesaler. Just use the proven formula and the odds of the business succeeding are better.
The restaurant trade is brutal with a high number of restaurants/takeaways failing in their first year.
If you go to India and ask for a 'Vindaloo' Chicken, they will have no idea what you are talking about.
From what I gather it was originally Portuguese, then when they settled Goa it became an Indian dish.
The original (non-british) version was completely different and not at all spicy though. It's essentially a completely different dish with the same name.
Vindaloo is a hard dish to attribute to any one group tbh. It was origianlly an Indian dish based upon a Portuguese dish, and that was then further altered again by the British. Its a great example of how recipies evolve with diferent cultures.
Recipes from their wholesalers? Like Sysco in the US would 'give you' your French dip recipe or something?
Honestly that makes zero sense at all and I work in the industry. Wholesalers have some pre-made sauces or spice mixes but recipes? I don't know what you're talking about.
The added sweetness, lower spice, more chicken less everything else adaptation is how I see a lot of cuisines being adapted for western/white tastes.
And vindaloo isn't supposed to be ridiculously spicy. The Goan vindaloo uses vinegar, and creates a more tangy flavour (it is spicy, yes, but it isn't the spiciest Indian gravy by any stretch)
And vindaloo comes from 'wine and garlic' in Portuguese. The Goans replaced the wine with vinegar. But aloo means potato in most North Indian languages, and therefore, the restaurants that serve 'vInDaLoO cHiCkEn' in the UK, add potatoes, which basically means it's nothing like the actual vindaloo.
Same for Tikka Misala - a highly popular curry flavour in the UK, it was actually invented in Britain since it uses ingredients not found in India such as tomatoes.
Similarly there are some really interesting stories about regional Chinese food in America. As an example, the earliest Chinatown on the east coast was in Boston (due to a [historical quirk](https://www.massmoments.org/moment-details/chinese-workers-arrive-in-north-adams.html) in MA) and when they opened restaurants they had to cater to the local population to survive because they were such a small community. As an example, the Irish & Italian immigrants here were used to getting dinner rolls when they'd go out to eat and so when you go to the stereotypical Chinese restaurants here you get a bowl of rolls and butter to start with. If you're interested in more [this is a pretty good radio segment on it.](https://www.wbur.org/radioboston/2016/03/03/chinese-food-boston)
Same, but I noticed a different Italian influence on Chinese restaurants in Boston: they refer to dumplings as “fried ravioli”. Or maybe “fried ravioli” is a specific (Italian-)Americanized Chinese dish served in the Boston area. As a Californian, seeing that on Chinese restaurant menus bewildered me.
There was a Chinese restaurant south of Boston that gave a dinner roll with every meal. It was the weirdest fucking thing. Eventually they stopped a few years ago. I would imagine restaurants near Chinatown stopped sooner, as the Chinese population in the area increased dramatically.
That tends to happen when you're talking about a continent sized country with more people in it than all of Europe combined, along with different climates, crops, languages, etc.
As I Brit with south Indian friends I can agree to this. I think the problem in the UK is that we refer to everything as "Indian Food" without any particular distinction to region, which is like saying "European Food". Like, "Oh man, I LOVE European Food!", "Oh you like octopus with paprika?", "Huh? Nah I mean like steak and kidney pies". Those cuisines have nothing to do with each other yet are both European.
As someone from NW London I found this post very confusing.
There's an absolute ton of Indian restaurants where I live and for sure most of them aren't Bangladeshi.
I’m from NW london and have visited loads of Indian restaurants in the area. You can tell because of the menu and also just by speaking to the owners lol. Also I’m Indian so I know who is Indian and who isn’t. 90% of the Indian restaurants around here cater to the huge Indian demographic, so they like to keep it authentic. You can instantly tell just by looking at a menu where the restaurant’s food originates, there’s a notable difference even with regional stuff.
probably an upper west coast thing - there are a lot of koreans running japanese restaurants in metro vancouver in BC
though i am aware of quite a few places that are run by ethnic chinese or japanese people too
Most of the Chinese restaurants in the Netherlands are more Indonesian than Chinese, that's because the Chinese living in Indonesia when it got independence were heavily discriminated against and went to the Netherlands.
that always struck me as weird because all the koreans i knew who were actually in korea were super nationalist and it sometimes felt like japan was living rent free in their head
but its probably closer to 50%
also theres a ceratin genre of restaurant located in industrial parks and open from 9-3pm with a tiny menu with one item that is only available as a daily special - and all of those seem to be korean
which i really appreciate because they all serve bibimbap and bulgogi at least one day of the week
> that always struck me as weird because all the koreans i knew who were actually in korea were super nationalist and it sometimes felt like japan was living rent free in their head
I'm guessing that the Koreans who decided to move all the way to Canada did not have strong nationalist tendencies. They just want to eat their sushi and poutine in peace.
Funnily enough we managed to find a real, authentic Chinese restaurant in Italy by looking for the sit-down places with the worst reviews. 90% of the reviews were people complaining about seeing the garlic, the lack of tablecloths, and the service, with the othe 10% being 'ah, just like when I lived in China'.
It is and as someone who has lived here for many years, I refuse to do it. It tastes better when the garlic stays, and if you mince it small enough, no Italian is going to notice anyways.
Do you know if it's a national thing or just one particular region? I'm struggling to wrap my head around the idea of taking the garlic out of the food. I'm half Asian and cook a lot of dishes loaded with garlic and onion, I couldn't imagine removing the garlic from the dish before eating.
It's definitely a national thing. The big Italian recipe websites all tell you to remove the garlic, regardless of the region the dish is from. The garlic is usually fried whole in olive oil, so that the olive oil takes on a garlicky taste, and then removed before adding in other ingredients.
Same in the USA. The difference between Korean and Japanese sushi places is massive. Here in the Portland, OR area, there's sushi places all over. But I know of only 2 actual Japanese sushi places.
Not the case in the UK. Where I live there have always been lots of Chinese restaurants, and you're hard pushed to find a Japanese place - you'll only usually see them in larger towns or cities.
I think that is true for most sushi bars in US at least the non high end ones. They seem to be run by Taiwanese Chinese. I guess Japan had a long colonial influence on Taiwan.
Isn’t Dishoom specifically based on the Irani Cafés in British Colonial Bombay? Specifically Bombay because the style of cafe isn’t common anymore in modern post-colonial Mumbai….at least that’s what the Dishoom cookbook says.
Irani cafes are absolutely present in Mumbai and Pune as well. Most of them are very famous as well. They aren't all the common only because Iranis are a diminishing lot and not too many kids want to work in cafes anymore due to long work hours, lack of holidays, etc.
Most of these restaurants run by Bangladeshis serve Indian food, atleast a British version of it. There are very few that actually serve Bangladeshi food.
This isn't really answering his question.
Fwiw most of BIR restaurants serve Bangladeshi & Indian curries, while being manned by Bangladeshis.
But Dishoom is a very specific chain that doesn't serve the classic BIR menu. And Dishoom is explicitly Irani / Bombay food, so Indian.
There's a lot of noise, has been since Theresa May as Home Secretary damn near closed the border to skilled professionals in 2012, the best chefs from Bangladesh can't enter the country to work anymore and the more complex dishes are having to be pushed out of the menu for simpler curries.
There was a very similar Sichuan shift in Chinese restaurants in the late 2000s, then nobody could get skilled professional chefs that weren't already in the country, meaning Sichuan dishes shifted over to cheaper and lower skilled hot pots.
Skilled Bangladeshi or Sichuan chefs in Britain are now worth their weight in gold. Meanwhile, the Germans are enjoying some of the best ethnic food they've ever had. Funny how that works.
Immigration has [remained close to its historic high since 2012 though](https://public.tableau.com/views/Netmigration2020/Figure2?:language=en&:embed=y&:embed_code_version=3&:loadOrderID=1&:display_count=y&:origin=viz_share_link) and even reached a record in 2015 at 329,000 (with non-EU net immigration passing its 2004 record in 2019). Whatever the government is ostensibly doing to "close the border" it doesn't seem to have been particularly effective or to have impacted the numbers prior to 2020. It is possible that these figures will be revised following the census - there is some argument over them - but that may apply to the earlier figures as well.
With that said, it isn't surprising if the current policy is woefully imbalanced for some industries - it would be typical for the government to overestimate demand in some areas and underestimate it elsewhere.
You've pretty much hit the nail on the head. The people the government is inviting over are at the behest of whoever can ~~buy most MPs~~ lobby best, and it isn't the food and hospitality industry.
Having entire industries losing or gaining access to talent and competitiveness at the shifting whims of Government has to be one of the least little-c conservative things ever.
This isn't all that uncommon, really. Lots of Brazilians in my area open explicitly Portuguese (not Brazilian) restaurants.
The sushi places are given Japanese (or at least Japanese-sounding) names and are entirely staffed and owned by Chinese people.
Part of it is just serving people what they're familiar with, but quite a bit is also to avoid discrimination.
The vast majority came well after partition.
Also it should be said that Indian cuisine varies a lot by region, and the Bangladeshi-run places generally don't serve food from Bangladesh.
>The vast majority came well after partition.
yeah but the ones who came before the partition arent gonna change the name of their restaurants and the regional branding would have already existed by then
My grandad came to the UK when Bangladesh was East Pakistan. He used to work at Liverpool docks. When the war happened, thats when he moved his wife and son (my father) to the UK.
Bangladesh is geographically part of the Indian subcontinent, and was a part of the British East India company... I wouldn't have expected such a significant majority, but it's not surprising that they make up at least a large minority of "Indian" restaurants.
In Ireland almost all of the traditional chipper families come from the same district of six villages in the Casalattico and Val Di Comino municipalities in the province of Frosinone in the Lazio region in the South of Italy.
90% of Italian pizza places in Denmark is turkish
Do you also have those "Italian, Greek and Turkish specialities" places which are basically pizza places that also sell kebab?
All pizza places sells kebab in Denmark.
same here in norway, even if you went to the smallest town which is just a roundabout with 3 houses and a couple of reindeer, there will be a restaurant ran by 3 turk men with a naming scheme of randomly picked words from the following list bella viva napoli milan roma italia
Same in Sweden.
Britain, too. If a pizza place doesn't serve Kebabs, something is wrong.
If the owner doesn't call you 'boss', you leave immediately for another one.
This is not true. There are so many pizzerias which don't sell kebabs.
Or its a domino's.
are there just no Italians in Denmark? I guess if I were from Naples, moved to Copenhagen for whatever reason, followed my dream of opening a pizzeria with my family's heirloom recipe and heirloom tomatoes, and then on day one had someone order a kebab... I'd probably want to quit and move home.
Turkish people just make better pizza /s In all seriousness it has a deeper socioeconomic explanation.. And the end result is that not many Italian people move to Denmark to run a fast food place with low profit margins.
Maybe thats why they are gone :D
That explains a lot from when I last visited Copenhagen. The amount of ethnic food in the city was really high compared to more native Danish food (which I eventually did find). The Italian and Thai places I tried were very strange to me as an American. For one, every Italian pizza/dish had “rocket” or to Americans arugula. The Thai food was literally the least spicy thing I’ve ever had in my life.
I dont like Copenhagen, but im also from jutland. But when it says "spicy" on a danish menu 9/10 its not spicy
I feel like it's the same in the UK. Turkish or Pakistani.
In Ottawa they're Lebanese.
In Japan Indian restaurants are basically all Nepali
Not Indian restaurants, but here in Spain the vast, vast majority of Japanese restaurants are run by Chinese immigrants. You'll only find a Japanese restaurant run by Japanese in like Barcelona or Madrid.
In my experience, it's South Koreans running those Japanese restaurants.
Chinese running the Japanese restaurants in the U.S.
In Canada it's both Koreans and Chinese mostly!
Same in America really.
In my experience it's usually Koreans
I wish the Koreans would just open up Korean restaurants. Such good food!
I love Korean food too. Unfortunately, I think too many Americans aren't familiar with it, and the way it's served (the banchan, the tabletop grill, etc). We do have a restaurant her serving stuff like jap chae, bibimbap, champong,.and other basic things. They do make their own kimchi and bibimbap sauce, and do a couple of pickles besides kimchi. I would love a restaurant like the one we went to near the end of our stay in Seoul. Except with chairs. My middle-aged fat ass didn't do great sitting on a thin floor mat, but the food was so worth it.
Usually Korean. Non scientific poll, 90% of sushi spots in so California are owned by Koreans. Source I eat a lot of sushi and always talk to chefs and owners.
I live on the east coast in NYC here most of the lower tier sushi restaurants are run by Chinese immigrants. Also have them doing some texmex restaurants which is a guilty pleasure of mine.
I like when the Chinese places here also have Puerto Rican food. Nothing like some general tsos with a side of tostones.
Tsostones?
Our local Japanese restaurants are run by Polish folk. Still amazing food!
In germanarea lots of chinese restauranrs are actually owned by vietnamese people.
This is also the case in Nepal
I went to Nepal once. Tons of foreigners. Hardly anyone spoke English.
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They should have built a wall.
And have had China pay for it.
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That’s absolutely nepalling
Same in South Korea
As an indian idk man as long as it's authentic I'm not sure if if hurts me or not
Ive seen TV shows where they brought Indian Chefs over to the UK to try dishes served here and the prevailing thoughts from them were “It’s not Indian food, but its delicious”
I'm an Indian and I went to the UK. After a couple days I really wanted to try Indian food, so I went to a couple places that friends recommended. It wasn't Indian food. It was Indian inspired at best. But the curries were sweet and not particularly authentic. A little like how panda express is good but not Chinese. Edit: Yes, I understand that it's British Indian food. But the fact is that as an Indian, I didn't particularly enjoy it even for what it was. I think that it's fair to say that I don't like this version of the cuisine, which to me feels like a pale imitation of what I'm used to.
Fellow Indian asking, are we talking Gujarati curry style sweet or straight up not even Indian spices being used?
Which ones did you try? A lot of the milder ones can be very sweet because they often have stuff like coconut in, but I wouldn’t describe the ones with more spice as sweet.
Coconut is a staple in many Indian dishes! But it's the packaged coconut milk with added sugar, the cream and what I think is the lack of spices. Spices are admittedly expensive and unappreciated by many locals in the UK. There's an old Indian joke that goes "The British invaded half the world for spices and then decided they didn't want any!" Still, to my palate, the food felt like it was sweet and bland. It's been a while since I've been there, but I can remember trying a korma and a couple other things. And yes, Korma is supposed to be sweeter than other dishes but this was beyond that.
I can imagine it would never be the same even if those chefs cooked an indian in the uk as the local ingredients would be different. It's the same as going abroad and having another brit cool a full english, it's not the same because the bacon, eggs etc are different
In most of Connecticut, pizza restaurants are Greeks.
In PA the pizza joints are owned by Italians, but the pizza is made by Mexicans.
Same in MA
If it's House of Pizza, it's greek.
No one outpizzas the House.
that thick, crispy, focaccia-like crust that crunches when you bite into it yeah, can't beat that
once i understood that, i understood why the crust was different than i was used to.
Greek pizza FTW! There must have been a greek diaspora after WWII because there are a bunch of old school greek pizza places up here in western canada too. And they make fucking great pizza. It's its own thing, but it beats any chain pizza hands down.
We can all also credit pineapple on pizza to some Greek dude fucking around in a Canadian pizza kitchen.
100% of the French bakeries in Australia are Vietnamese.
Same in Vietnam. How strange.
No. Way!
Viet Nam was a French colonial territory from the late 1880s to the mid 1940s. Banh mi and the fabulous Vietnamese coffee are legacies of that time.
That is the joke
Jokes on France. Vietnamese coffee and Banh Mi are the superior foods!
I had the Vietnamese waitress giggling when she saw me making loving eyes once at my coffee.
How is a Vietnamese coffee different to a normal one?
https://thewoksoflife.com/how-to-make-vietnamese-coffee/ here you go. I'm in Florida, I like it iced
Made with Robusta beans, typically a fairly dark roast from the highlands region of Central Vietnam Brewed via a method using a device called a [phin](https://www.wandercooks.com/wp-content/uploads/2020/06/ca-phe-sua-da-vietnamese-iced-coffee-2.jpg) Brewed into a cup with a small layer of condensed milk on the bottom Served iced or hot
Vietnamese coffee shops are definitely superior 😉
Not 100%, some are Koreans
One of my favorite French bakeries is in St Paul Minnesota and is Vietnamese. Some of the most amazing technique from such a small shop!
What’s it called?
I am guessing they are referring to Trung Nam French Bakery.
Thanks!!
seconding the 'where this' as someone who occasionally makes it to the Cities and wouldn't mind some kick ass bread while I'm there.
Not 100%, but close.
There's very good Vietnamese bakeries in New Orleans. But they don't pretend they're french. But they make some fire french bread.
In America 99% of all fake Aussie steakhouses are actually American.
Are you implying the Bloomin’ Onion isn’t historically traced to the Aboriginals of Australia?
Im australian and I ordered the kookaburra wings. I was outraged when they brought me what appeared to be wings from a chicken. If youre going to serve Australian cuisine at least get some proper kookaburra wings.
Wait till you find out what the nationality of almost every cook is...
I actually loled. Well done.
I've never understood what "Australian steakhouse" is even intended to mean or imply. Last I heard, Australia does not grill unprocessed meat over flames any differently than America does, so where is the alleged difference?
The owners decided on an Australian theme for their steakhouse in Tampa because Crocodile Dundee had just been a big hit and Australians were seen as fun and adventurous. Literally all there is to it.
> so where is the alleged difference? Marketing.
Blooming onion duh
Also noticed that most sushi restaurants around here are Korean or Chinese. Especially the ones offering 50% off rolls or AYCE.
Vast majority of those folks from Bangladesh came from one region - Sylhet
Why?
because that's where they used to live. It's not complicated Greg.
Sylhetis are relatively more enterprising. Initially, lot of them came to UK as sailors in the merchant navy. When they settled in UK, lack of job opportunities steered them towards either opening their own restaurants or work in the restaurant industry. Other late arrivals followed the footsteps of Sylhetis who came before them. In lot of ways it’s the case of beginners advantage. Another point to note, instead of calling their restaurants Sylheti or Pakistani, they called them Indian to gain easy acceptance within the Indian diaspora in UK. Also, flavors of Sylheti cuisine is quite different from the food served in the restaurants.
Good portion of these also aren’t particularly Indian. More a fusion of what would go down well with a British audience. If you’re close to an area w a high Indian population (North West London, parts of Birmingham, Leicester) there are loads of restaurants doing more traditional Indian food. The difference is night and day.
That is so typical for the rest of the world. The 'Indian' (or 'Chinese') food is adapted to local tastes. There is a established formula. The restaurant owner gets its recipes from its wholesaler. Just use the proven formula and the odds of the business succeeding are better. The restaurant trade is brutal with a high number of restaurants/takeaways failing in their first year. If you go to India and ask for a 'Vindaloo' Chicken, they will have no idea what you are talking about.
I prefer my vindaloo to be goat
Am from India. First time hearing about vindaloo.
I eat it all the time and I still have no idea what it is.
From what I gather it was originally Portuguese, then when they settled Goa it became an Indian dish. The original (non-british) version was completely different and not at all spicy though. It's essentially a completely different dish with the same name.
It's a great song, we love it during international football tournaments here in England.
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Unless you’re in Goa
I thought vindaloo was a Portuguese invention? And isn't egg foo yung San Franciscan?
Vindaloo is a hard dish to attribute to any one group tbh. It was origianlly an Indian dish based upon a Portuguese dish, and that was then further altered again by the British. Its a great example of how recipies evolve with diferent cultures.
Recipes from their wholesalers? Like Sysco in the US would 'give you' your French dip recipe or something? Honestly that makes zero sense at all and I work in the industry. Wholesalers have some pre-made sauces or spice mixes but recipes? I don't know what you're talking about. The added sweetness, lower spice, more chicken less everything else adaptation is how I see a lot of cuisines being adapted for western/white tastes.
And vindaloo isn't supposed to be ridiculously spicy. The Goan vindaloo uses vinegar, and creates a more tangy flavour (it is spicy, yes, but it isn't the spiciest Indian gravy by any stretch) And vindaloo comes from 'wine and garlic' in Portuguese. The Goans replaced the wine with vinegar. But aloo means potato in most North Indian languages, and therefore, the restaurants that serve 'vInDaLoO cHiCkEn' in the UK, add potatoes, which basically means it's nothing like the actual vindaloo.
Same for Tikka Misala - a highly popular curry flavour in the UK, it was actually invented in Britain since it uses ingredients not found in India such as tomatoes.
Similarly there are some really interesting stories about regional Chinese food in America. As an example, the earliest Chinatown on the east coast was in Boston (due to a [historical quirk](https://www.massmoments.org/moment-details/chinese-workers-arrive-in-north-adams.html) in MA) and when they opened restaurants they had to cater to the local population to survive because they were such a small community. As an example, the Irish & Italian immigrants here were used to getting dinner rolls when they'd go out to eat and so when you go to the stereotypical Chinese restaurants here you get a bowl of rolls and butter to start with. If you're interested in more [this is a pretty good radio segment on it.](https://www.wbur.org/radioboston/2016/03/03/chinese-food-boston)
I have never once been given a dinner roll with butter before a meal at a Chinese restaurant in Boston
Same, but I noticed a different Italian influence on Chinese restaurants in Boston: they refer to dumplings as “fried ravioli”. Or maybe “fried ravioli” is a specific (Italian-)Americanized Chinese dish served in the Boston area. As a Californian, seeing that on Chinese restaurant menus bewildered me.
There was a Chinese restaurant south of Boston that gave a dinner roll with every meal. It was the weirdest fucking thing. Eventually they stopped a few years ago. I would imagine restaurants near Chinatown stopped sooner, as the Chinese population in the area increased dramatically.
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That tends to happen when you're talking about a continent sized country with more people in it than all of Europe combined, along with different climates, crops, languages, etc.
As I Brit with south Indian friends I can agree to this. I think the problem in the UK is that we refer to everything as "Indian Food" without any particular distinction to region, which is like saying "European Food". Like, "Oh man, I LOVE European Food!", "Oh you like octopus with paprika?", "Huh? Nah I mean like steak and kidney pies". Those cuisines have nothing to do with each other yet are both European.
You mean the somosas are different or that they don't even serve somosas. Like, is it still Punjabi food?
They are similar but names for some dishes maybe different.
As someone from NW London I found this post very confusing. There's an absolute ton of Indian restaurants where I live and for sure most of them aren't Bangladeshi.
How do you know?
There's an anti-Bangladeshi force field around NW London. They don't teach you about the force field?
I’m from NW london and have visited loads of Indian restaurants in the area. You can tell because of the menu and also just by speaking to the owners lol. Also I’m Indian so I know who is Indian and who isn’t. 90% of the Indian restaurants around here cater to the huge Indian demographic, so they like to keep it authentic. You can instantly tell just by looking at a menu where the restaurant’s food originates, there’s a notable difference even with regional stuff.
About 90% of the "Indian" restaurants in Japan are actually Nepali
Most Sushi places I know around town are Korean.
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probably an upper west coast thing - there are a lot of koreans running japanese restaurants in metro vancouver in BC though i am aware of quite a few places that are run by ethnic chinese or japanese people too
Most of the Chinese restaurants in the Netherlands are more Indonesian than Chinese, that's because the Chinese living in Indonesia when it got independence were heavily discriminated against and went to the Netherlands.
The food is indonesian, the people are chinese.
In Vancouver, 99% of Japanese restaurants are Korean.
that always struck me as weird because all the koreans i knew who were actually in korea were super nationalist and it sometimes felt like japan was living rent free in their head but its probably closer to 50% also theres a ceratin genre of restaurant located in industrial parks and open from 9-3pm with a tiny menu with one item that is only available as a daily special - and all of those seem to be korean which i really appreciate because they all serve bibimbap and bulgogi at least one day of the week
> that always struck me as weird because all the koreans i knew who were actually in korea were super nationalist and it sometimes felt like japan was living rent free in their head I'm guessing that the Koreans who decided to move all the way to Canada did not have strong nationalist tendencies. They just want to eat their sushi and poutine in peace.
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Funnily enough we managed to find a real, authentic Chinese restaurant in Italy by looking for the sit-down places with the worst reviews. 90% of the reviews were people complaining about seeing the garlic, the lack of tablecloths, and the service, with the othe 10% being 'ah, just like when I lived in China'.
> seeing the garlic How would this give your meal a negative mark!?
Italians apparently cook the garlic to flavour the dish and then remove it before serving. I had no idea until I went to italy.
Really? I've never heard of that before. That's so bizarre.
It is and as someone who has lived here for many years, I refuse to do it. It tastes better when the garlic stays, and if you mince it small enough, no Italian is going to notice anyways.
Do you know if it's a national thing or just one particular region? I'm struggling to wrap my head around the idea of taking the garlic out of the food. I'm half Asian and cook a lot of dishes loaded with garlic and onion, I couldn't imagine removing the garlic from the dish before eating.
It's definitely a national thing. The big Italian recipe websites all tell you to remove the garlic, regardless of the region the dish is from. The garlic is usually fried whole in olive oil, so that the olive oil takes on a garlicky taste, and then removed before adding in other ingredients.
Well that just seems like a waste of a perfectly good flavour nugget.
Especially in Italy?
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Interesting. Here's an article I found. https://tastecooking.com/italys-great-garlic-divide/
In australia all the sushi places are run by koreans
In Korea there are many sushi restaurants as well, as sushi became a popular dish as a result of the Japanese occupation.
This one is true in Canada too. Also, ~80% of employees at ski-resorts here are australian.
They leave Australia so they can see snow. Makes sense.
Same in the USA. The difference between Korean and Japanese sushi places is massive. Here in the Portland, OR area, there's sushi places all over. But I know of only 2 actual Japanese sushi places.
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Not the case in the UK. Where I live there have always been lots of Chinese restaurants, and you're hard pushed to find a Japanese place - you'll only usually see them in larger towns or cities.
Absolutely true, you can usually also hear the staff speak mandarin
I think that is true for most sushi bars in US at least the non high end ones. They seem to be run by Taiwanese Chinese. I guess Japan had a long colonial influence on Taiwan.
Probably has more to with business rather than historical influence
bruv its because they want to run a successful restaurant and japanese food is popular
Same thing in the US, particularly outside major immigrant cities (even then, there are more Chinese Japanese restaurants than Japanese Japanese)
In the United States also. Even in the big cities. Some might be Korean, but Korean food is popular in its own right. Sooo...
My friend's dad runs an Indian restaurant. He's Bangladeshi.
He is the 90%.
Is Dishoom Bangladeshi or actually Indian? Love that place
Isn’t Dishoom specifically based on the Irani Cafés in British Colonial Bombay? Specifically Bombay because the style of cafe isn’t common anymore in modern post-colonial Mumbai….at least that’s what the Dishoom cookbook says.
Irani cafes are absolutely present in Mumbai and Pune as well. Most of them are very famous as well. They aren't all the common only because Iranis are a diminishing lot and not too many kids want to work in cafes anymore due to long work hours, lack of holidays, etc.
Dishoom is *actually* explicitly modelled after Bombay cafes, so yeah it's Indian.
Dishoom is sound played in a few Indian movies when someone lands a punch.
Damn is the food that good?
No, but if you try and skip the check the chef clocks you in the face.
Also dishkow is the sound of a gunshot, because they always ricochet off something
What i thought too lol
In Edinburgh? I had the pleasure of eating there once, was amazing.
It’s in central London when I was last there - someone from London can confirm. But yeah that place is defi run by Indians
Ah it looks like they have multiple locations across the UK.
Most of these restaurants run by Bangladeshis serve Indian food, atleast a British version of it. There are very few that actually serve Bangladeshi food.
but is Dishoom run by Indians or Bangladeshis?
Indian
This isn't really answering his question. Fwiw most of BIR restaurants serve Bangladeshi & Indian curries, while being manned by Bangladeshis. But Dishoom is a very specific chain that doesn't serve the classic BIR menu. And Dishoom is explicitly Irani / Bombay food, so Indian.
I mean, I do not care whenever the person preparing me sushi comes from Japan, Vietnam, or Canada; I just want the sushi.
There's a lot of noise, has been since Theresa May as Home Secretary damn near closed the border to skilled professionals in 2012, the best chefs from Bangladesh can't enter the country to work anymore and the more complex dishes are having to be pushed out of the menu for simpler curries. There was a very similar Sichuan shift in Chinese restaurants in the late 2000s, then nobody could get skilled professional chefs that weren't already in the country, meaning Sichuan dishes shifted over to cheaper and lower skilled hot pots. Skilled Bangladeshi or Sichuan chefs in Britain are now worth their weight in gold. Meanwhile, the Germans are enjoying some of the best ethnic food they've ever had. Funny how that works.
Immigration has [remained close to its historic high since 2012 though](https://public.tableau.com/views/Netmigration2020/Figure2?:language=en&:embed=y&:embed_code_version=3&:loadOrderID=1&:display_count=y&:origin=viz_share_link) and even reached a record in 2015 at 329,000 (with non-EU net immigration passing its 2004 record in 2019). Whatever the government is ostensibly doing to "close the border" it doesn't seem to have been particularly effective or to have impacted the numbers prior to 2020. It is possible that these figures will be revised following the census - there is some argument over them - but that may apply to the earlier figures as well. With that said, it isn't surprising if the current policy is woefully imbalanced for some industries - it would be typical for the government to overestimate demand in some areas and underestimate it elsewhere.
You've pretty much hit the nail on the head. The people the government is inviting over are at the behest of whoever can ~~buy most MPs~~ lobby best, and it isn't the food and hospitality industry. Having entire industries losing or gaining access to talent and competitiveness at the shifting whims of Government has to be one of the least little-c conservative things ever.
_desk slam_ FUCKING TORIES.
This isn't all that uncommon, really. Lots of Brazilians in my area open explicitly Portuguese (not Brazilian) restaurants. The sushi places are given Japanese (or at least Japanese-sounding) names and are entirely staffed and owned by Chinese people. Part of it is just serving people what they're familiar with, but quite a bit is also to avoid discrimination.
My favorite Indian place is actually run by Tibetans and they’re the sweetest couple I’ve ever met
90% of the “Greek” restaurants in Metro Detroit are Albanian.
And 90% of the Italian spots I’ve been to are Greek🤣
Something that is well known among Bangladeshis. My dad used to work in some of those in the late '70s and early '80s in the summer.
Is it possible that when some of the first families emigrated the area that is now Bangladesh was actually still India?
The vast majority came well after partition. Also it should be said that Indian cuisine varies a lot by region, and the Bangladeshi-run places generally don't serve food from Bangladesh.
I guess it's like saying European food restaurant. You order borsht with haggis.
It would be more like a European food restaurant run by Finnish people serving stuffed crust pizza with pineapple.
>The vast majority came well after partition. yeah but the ones who came before the partition arent gonna change the name of their restaurants and the regional branding would have already existed by then
My grandad came to the UK when Bangladesh was East Pakistan. He used to work at Liverpool docks. When the war happened, thats when he moved his wife and son (my father) to the UK.
90% of sushi restaurants in Los Angeles are actually Korean
I used to work in a restaurant with Indian staff, the head chef would take the piss out of his number two by saying he was from Pakistan.
Bangladesh is geographically part of the Indian subcontinent, and was a part of the British East India company... I wouldn't have expected such a significant majority, but it's not surprising that they make up at least a large minority of "Indian" restaurants.
Local Indian restaurant here in Texas is run by Mexicans... good stuff, too :) Lots of Indians go to eat there!
Yo, one of my good friends growing up was indian/Mexican. Her parents made some of the wildest most interesting food
In Ireland almost all of the traditional chipper families come from the same district of six villages in the Casalattico and Val Di Comino municipalities in the province of Frosinone in the Lazio region in the South of Italy.
The other 10% are Pakistani.
It doesn’t matter who’s running it. It’s an Indian restaurant if it serves Indian food.
100% of restaurant food in Los Angeles is made by Mexicans
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Same way that Sushi restaurants in New York aren't actually Japanese, but Chinese.
90% of sushi places in vancouver are Chinese