[2pointsomone]

Would love a low-down / interview from a founder of one of these chains (there's also Curry Up now in the bay area) on the economics of making an indian fast-food joint. It might be a one-sentence article saying "demand", but I am sure there is a lot to unpack.

[markbnj]

I've always thought that tandoori chicken was an unexplored opportunity. Think a similar model to the orignal Boston Chicken (now Boston Market), or El Pollo Loco on the west coast of the U.S.