Opening a restaurant costs money. A good deal of money that founder Patty Bhava just didn’t have when he was ready to start up. But he couldn’t deny his passion for authentic Indian food prepared the right way, nor his belief that the American quick-service diner needed healthier, more exciting options.
So Pat, armed with his great idea and a world’s worth of motivation, gathered up family recipes cultivated over generations, and cleaned out his savings by purchasing a vending truck. It was risky; mobile vending had hardly appeared in Tampa at that point, and it was mostly hot dogs. But Pat trusted his gut instinct that people in Tampa would love authentic Indian food served in a less intimidating manner. Some people called it the “tan-door-ree truck”, some called it the “curry cart”, but everyone agreed on one thing: the concept and food were great.
