But there is also a niche for something else. If Zujuma s is an example of this, then it s clear that Shareef isn t talking about exclusivity here, restaurants designed only for foodies with a taste for India. Which takes her back to musing about Whitbread. They wanted a caf style of restaurant where it s easy going and relaxed. By nature I tend to see things in a stylised way.
People weren t receiving it like a caf .
That s where the confusion lay. The techniques used in preparing Hyderbadi food created problems. All the sauces and juices cook within themselves. It s a very skillful process. She doesn t say so, but perhaps it was too skilful, that s to say, took too long, for an upmarket fast-food company.