Today we’d like to introduce you to Jai Kandayah.
Hi Jai, we’d love for you to start by introducing yourself.
My name is Jai Kandayah, and my wife Vicky and I own and operate Curry Leaves Bistro.
I am not a professional cook. Everything I know about cooking is learnt from my mother, my grandmother, aunts, friends and believe me, from my friends’ mothers! Growing up in Penang exposed me to a plethora of food – ranging from cooked meals to the never-ending choices of street food and food for every cultural and religious occasion.
I love the art of cooking, learning about food and the entire process of mastering age-old recipes using creativity and innovation, especially when certain key ingredients are not always easily available here in the US. To me, food tells a story about who we are, where we come from; how we live, what we believe; and who we will become. So powerful that the story behind the food evokes the memory and nostalgia, which in turn enhances the flavor.
It is truly an awesome feeling when I know I have given a traditional dish the justice it deserves in terms of taste, sight, and smell, especially when you have to make the best of what you have on hand.
I hold this quote by Ina Garten close to my heart: “One of the great gifts that you can give people is to cook for them.”
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
This venture came with big challenges and adventures – amidst of the global Covid-19 pandemic, to say the least. Being new to the I made several missteps, leading my delays and cost overruns. Having limited financial resources, we had to take out several loans, we had to sell off several of our belongings, dip into our retirement savings, and forego any discretionary spending, like dining out, shopping, and vacations, for the 3 years. Being a self-taught chef, I had to learn from many trials and errors and go through many heartaches and stress! The rising cost of raw materials and supplies continues to be a challenge, compounded by manpower issues both in terms of availability and cost.
This led to what has been my grounding philosophy: a fierce and uncompromised commitment to authentic, healthy, honest, fresh, affordable and delicious food alongside high-quality service.
Thanks for sharing that. So, maybe next, you can tell us a bit more about your business.
Through my wife’s, friends and family’s loving support and encouragement, I took the plunge and opened Curry Leaves Bistro in December of 2021.
Our menu changes periodically to reflect the changing trends and availability of products, as well as to showcase the variety of food prepared during the multiple festivals and celebrations in Malaysia.
We offer a variety of gluten-free and peanut-free items as well as vegetarian and vegan options. We chose to use a separate dedicated fryer for our vegetarian/vegan food. Our spice blends and paste are crafted in-house, and all fresh house-made and we do not use MSG* in our cooking… In celebrating our diversity in the cultural and religious beliefs, Curry Leaves Bistro serves no beef or pork, and we only use Halal meat in our food.
How can people work with you, collaborate with you, or support you?
I always look forward to anyone wanting to support me either by helping me promote my restaurant and food or collaborating with me in terms of working together for mutually beneficial outcomes. I love to talk bout our food and culture and look forward to sharing with the public.
Contact Info:
- Website: www.curryleavesbistro.com
- Facebook: Curry Leaves Bistro
- Yelp: Curry Leaves Bistro
