Secret Sauce: Inspiring Stories of Great Indian Restaurants
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Secret Sauce is an in-depth look at forty of India's most iconic and successful restaurants, not just as landmarks and must-visit destinations, but also as businesses that have stood the test of time and upheld their standards of dining and culinary excellence. From a hundred-year-old no-frills eatery in Bengaluru to an award-winning dine-out venue in Delhi, from inventive cafes to nationwide chains that have scaled admirably, this book is a sumptuous treat for aspiring food entrepreneurs, foodies, and anyone interested in the success secrets and inner workings of the restaurant business in India.
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Jayanth Narayanan is an entrepreneur and restaurateur. Priya Bala is a food writer and critic with several years of experience in studying restaurants. In 2016, they co-authored Start Up Your Restaurant: The Definitive Guide for Anyone Who Dreams of Running Their Own Restaurant.
JAYANTH NARAYANAN is an entrepreneur and operates a quick service restaurant (QSR) chain, Mani's Dum Biryani, in Bengaluru. He is an engineer from BITS, Pilani and he completed his MBA from XLRI, Jamshedpur. His insights from his hands-on experience of running restaurants resulted in the launch of his blog 'The Restaurant Business in India' in 2011, and his posts continue to be a valuable source for aspiring restaurateurs. PRIYA BALA is a food writer and restaurant expert, and has edited several editions of the Times Food Guide (Bengaluru). She is also the author of Foodprints: A Trail of Meals and Memories. She consults with restaurant businesses and contributes to magazines and online sites, writing about food, travel and lifestyle.
