This One-Man Shop Serves Honestly Priced, Quality Burgers & Fries! Let’s Support AGNI’S Mangalore

Summary

In this episode of Food Lovers TV, the host visits a one-man burger and fry shop in Mangaluru, run by Ravin Kesha Pi. Ravin, who has an interesting background in hotel management and business, prepares mouth-watering burgers using fresh ingredients, such as marinated chicken thighs, coastal fish, and homemade sauces. The video showcases his meticulous cooking process, including marination techniques and unique methods for frying and assembling the dishes. The host highlights the delicious flavors of the burgers, coastal bundas, and sandwiches, emphasizing the hard work and passion behind the business. Viewers are encouraged to support this young entrepreneur.

Takeaways

• 😀 The founder of Agnes Fish Chicken Fries, Ravin Kesha Pi, transitioned from a hotel management career to starting his own business focused on seafood, burgers, and chicken.
• 😀 The business operates with a unique selling point: it avoids processed food, using fresh, quality meat like chicken thighs, and aims to offer simple, efficient meals.
• 😀 The chicken thighs for the burgers are marinated in buttermilk for 12 to 24 hours, ensuring moisture and flavor, and are fried until crispy.
• 😀 Agnes Fish Chicken Fries offers a variety of items including fish burgers, coastal bundas, squid rings, and a special chicken sandwich with unique chili and jerk sauces.
• 😀 Ravin handles all aspects of the business himself, including cooking, cleaning, and customer service, relying on word-of-mouth marketing rather than paid ads.
• 😀 Customers appreciate the freshness of the ingredients, with the cabbage used in place of lettuce for crunch, and fresh tomatoes and cheeses balancing the spiciness of the burgers.
• 😀 Ravin's dedication to high-quality preparation is evident in his meticulous methods of breading, frying, and assembling each dish with precision.
• 😀 The restaurant features Indian salmon (raas) for its fish burgers, which was preferred over tilapia for its more robust flavor and texture.
• 😀 Ravin's efficient system of prepping ingredients before opening hours helps streamline the cooking process, ensuring that orders are fulfilled quickly despite being a one-man operation.
• 😀 The final dishes—especially the chicken thigh burger—are described as having a perfect balance of meat, spice, and freshness, offering a satisfying bite that stands out from typical fast food.
• 😀 The cost for a meal at Agnes Fish Chicken Fries is affordable, with the total cost for a variety of dishes (including a chicken burger, coastal bundas, and fish) at around 801 rupees, making it a great value for money.

Q & A

What inspired Ravin to start his business?

Ravin was inspired to start his own business after working in the hotel industry and realizing his passion for food. He wanted to create a simple and efficient way to serve seafood, burgers, and chicken, focusing on quality ingredients and proper cooking techniques.

Why does Ravin prefer using chicken thighs in his burgers instead of chicken breast?

Ravin prefers chicken thighs because they are juicier and have more flavor compared to chicken breasts. Thighs also provide a better bite and are less processed than ground chicken, ensuring a more authentic meat experience in the burger.

How does Ravin ensure that his burgers are made with high-quality ingredients?

Ravin ensures high-quality ingredients by marinating the chicken in buttermilk for 12-24 hours, using fresh, whole cuts of meat rather than processed food, and carefully selecting other ingredients like fresh cabbage and tomatoes for the sandwiches.

What sets Ravin's burgers apart from other typical burger joints?

Ravin's burgers are unique because they use whole chicken thighs instead of processed patties. Additionally, he creates special sauces, like the red chili sauce and white cheese liquid, to add flavor and balance to the burger. His focus on fresh ingredients and avoiding processed foods also makes his offerings stand out.

How does Ravin handle the challenges of operating a one-man business?

Ravin manages the challenges of running a one-man business by preparing everything ahead of time. He does the cooking, cleaning, and serving all by himself, and relies on word-of-mouth marketing to grow his customer base, even though paid advertising is out of his budget.

What type of bread does Ravin use for his sandwiches, and why?

Ravin uses parmesan oregano bread for his sandwiches, which he sources from Bangalore. This bread adds a flavorful touch, although it might be overwhelming for some due to its strong oregano taste. The bread is soft, but Ravin also offers a variety of options depending on customer preferences.

Why does Ravin use coconut oil for coastal items like the bundas?

Ravin uses coconut oil for coastal dishes like the bundas because it complements the flavor profile of coastal cuisine, providing a distinct aroma and taste that enhances the dish. For continental items, he uses sunflower oil.

What does Ravin do to ensure the proper frying of his chicken?

Ravin ensures proper frying by carefully controlling the oil temperature. He heats the oil to around 160°C to prevent the chicken from soaking too much oil, ensuring a crispy, well-cooked result with the right texture.

How does Ravin prepare the fish for his burgers and other dishes?

Ravin prepares the fish, such as Indian salmon (raas), by coating it with a mixture of red chili paste, red chili powder, rice flour, and coriander powder. This preparation adds a flavorful, spicy kick to the fish, which is then fried in coconut oil to maintain its coastal flavor.

What advice does Ravin have for those interested in starting their own food business?

Ravin advises aspiring food entrepreneurs to focus on high-quality ingredients, experiment with recipes, and start small. He emphasizes the importance of practicality in running the business, keeping the menu simple, and building a loyal customer base through word of mouth, especially when there is limited budget for advertising.