Home
Mag-login
Mag-register
Inside The Busiest Kitchen On Uber Eats That Makes Indian And Pakistani Food - Video học tiếng Anh
Pagsasanay sa pakikinig
Pagsasanay sa pakikinig
/
Video
/
Business Insider
/
Inside The Busiest Kitchen On Uber Eats That Makes Indian And Pakistani Food
Inside The Busiest Kitchen On Uber Eats That Makes Indian And Pakistani Food
Piliin ang mode ng pag-aaral:
Tingnan ang mga subtitle
Pumili ng salita
Isulat muli ang salita
Highlight:
3000 Oxford Words
4000 IELTS Words
5000 Oxford Words
3000 Common Words
1000 TOEIC Words
5000 TOEFL Words
Mga Subtitle (490)
0:00
[music]
0:02
This is the busiest South Asian
0:04
restaurant in America.
0:06
>> This is like the biggest spot I've ever
0:08
seen in my life.
0:09
>> Serving more than 4,000 people every
0:12
day.
0:21
prep,
0:23
cook, and dish out the massive Pakistani
0:26
and Indian menu here at AAS in Houston.
0:30
>> It's [music] not a restaurant, it's a
0:31
food factory.
0:34
The amount of food we put out [music]
0:36
every day,
0:38
it's absolutely mindboggling
0:41
for [music]
0:42
>> it. Also has the most Uber Eats delivery
0:45
orders for a single location restaurant
0:47
in the entire world. more than thousand
0:51
orders of lollipop, single lollipop. We
0:53
needed more.
0:54
>> But when Shakut Maridia's family bought
0:56
a in 2010, the restaurant was struggling
1:00
and they had no idea how to turn it
1:02
around. I told my brother one time that,
1:06
hey, we need to get rid of this
1:08
restaurant.
1:09
It's not our cup of tea.
1:13
>> But now they have long lines
1:16
and food bloggers are all over this
1:18
place. [music] Agas is a gas.
1:21
>> Look at the 9.4.
1:24
>> One of the things that stand out for me
1:25
[music] is the consistency here. I feel
1:28
like it's my first and hundth time at
1:30
the same time.
1:32
>> As a Pakistani, I was curious about how
1:35
America's [music]
1:36
busiest diy or South Asian restaurant
1:39
ended up in a suburb in Texas [music]
1:43
and how this one family turned a
1:45
struggling spot [music] into a national
1:47
destination.
1:56
The smell of spices hits you as soon as
1:58
you walk into the kitchen at a
2:02
cooks are hard at work starting at 7 in
2:04
the morning.
2:07
>> We have four chefs from Pakistan, three
2:10
from [music] India, one from Bangladesh.
2:12
Combined experience probably over 200
2:14
[music] years.
2:17
First, the sauce for popular dishes like
2:19
paneer hundi, karahi chicken and chicken
2:22
tikka masala are cooked in big batches.
2:26
[music]
2:27
This is a grinder. We grind the gravy to
2:30
a fine paste.
2:33
>> No matter what's cooking, each pot
2:36
starts with the same two essentials
2:38
found in nearly all South Asian cooking.
2:41
[music]
2:41
>> Onions and tomatoes. Most of the gravies
2:44
are based of onions and tomatoes.
2:48
>> Purchasing alone is a massive challenge
2:50
in a restaurant this big.
2:53
>> We do 5,000 lb of jalapenos per day,
2:57
7,000 gallon milk per month, 30,000 lb
3:02
of butter a month, 10,000 gallon of oil
3:06
per [music] month.
3:09
Every few minutes, chefs stir and check
3:11
the sauces.
3:13
Like for this goat shinari karah
3:27
depends on how we are busy. [music]
3:29
That's who's from Gujarat in India.
3:34
He started as a line cook at a before
3:36
working his way up to kitchen manager.
3:40
[music]
3:41
>> Aas is my first job. When I came here in
3:44
2019, from the very second day I got an
3:47
opportunity to join a
3:50
grab that opportunity. [music]
3:52
>> Once the curries reach the right
3:54
consistency, they're left to cool down.
3:58
When an order [music] comes in, cooks
4:00
scoop the sauce into these pans, add the
4:03
meat and prepare the rest of the dish.
4:08
We used to cook it properly and then
4:09
after
4:12
every dish is customized after even
4:16
ready to serve.
4:21
>> The [music] menu reflects a shared South
4:22
Asian heritage,
4:25
but some dishes lean more Indian. This
4:27
is our palak pane.
4:30
>> While [music] others are more popular in
4:32
Pakistan. Chicken bhi, malai bi, malai
4:36
kebab. Pakistan for breakfast got to
4:39
have a meat. Lunch you got to have a
4:41
meat. Dinner you got to have a meat. And
4:43
when you wake up middle of the night you
4:45
got to have meat.
4:47
So at a meat is a serious business.
4:52
Hottest and busiest station here in a
4:56
station like you can say world famous.
5:02
[music]
5:04
They're like full of spices tender. Just
5:08
you'll feel like heaven. [music]
5:11
Aas also goes through 30,000 lbs of
5:14
chicken a month.
5:24
>> [music]
5:26
>> Most of the spices come straight from
5:28
the motherlands, India and Pakistan.
5:31
And the chefs are pretty secretive about
5:33
the different blends because it's what
5:35
makes their recipes special. [music]
5:44
Wow, that's a lot of chili spice. That's
5:47
amazing. Their most used spices is chili
5:50
powders.
5:50
>> Comes from India.
5:52
>> From India. It comes from India.
5:53
>> They go through more than4 a day.
5:56
>> And one of their most expensive ones is
5:59
saffron. Also from India.
6:01
>> Probably 5 oz will cost you over $60,
6:04
$70.
6:06
Buy the best ingredients available in
6:10
the market. Don't worry [music] about
6:12
what the cost is. It's important to our
6:14
customers, important to my chefs.
6:20
Back in the kitchen, the team is gearing
6:22
up [music] for the Friday lunch rush.
6:25
They're about to turn out nearly 100
6:27
South Asian dishes.
6:29
But there's a twist. [music] Like with
6:32
so many restaurant kitchens in America,
6:35
a lot of the people cooking the food are
6:37
Latino.
6:39
>> Gracias. Gracias.
6:42
>> I kind of love that this moment just
6:44
happened. Um basically he just said
6:47
thank you brother in two different
6:48
languages in Spanish gracias bhai in udu
6:52
and it kind of like captures the
6:54
teamwork between the two cultures here
6:56
the Latino workers and the south Asian
6:59
uh front of house as well
7:03
>> for shat owning a restaurant has come
7:06
with a big learning curve that continues
7:08
until today
7:10
>> at the time when we bought this
7:11
restaurant only thing I knew how to make
7:13
is maybe cup of tea Nobody knows
7:15
anything in my family how to cook.
7:18
[music]
7:18
>> Shakut's family is from India and
7:20
Pakistan. He moved to the US when he was
7:23
20 years old and picked up work wherever
7:26
he could. [music]
7:27
>> I had three or four jobs going from dry
7:30
cleaners and working for auto
7:32
dealership.
7:34
[music]
7:35
>> Then in 2010, his family approached him
7:37
with an idea to buy a struggling
7:39
restaurant. [music] One of my brothers,
7:42
Karim, and one of my cousins came to me
7:45
said, "Hey, this restaurant
7:47
uh is for [music] sale. Let's buy it."
7:50
Uh, very funny that week before this
7:53
conversation, I had a [music] really bad
7:55
experience here. I laughed at him. I
7:57
said, "Are you guys crazy?" [music]
7:59
>> They paid less for the whole restaurant
8:02
than what it now makes in a single
8:04
weekend.
8:05
>> When we originally acquired, this was
8:07
the space. This one all the way to back
8:09
was 6,000 square foot roughly. Um, and
8:13
then as we got busier, we needed more
8:17
space.
8:19
>> The first couple of years were not
8:20
exactly a success.
8:22
>> It was tough. It was stressful. Every
8:25
month we were losing money for a good 2
8:29
years. Everything was wrong. There was
8:31
no system in place. There was no
8:32
accountability.
8:35
>> Somebody's saying hi to us to these
8:37
people. We'll go talk to them
8:38
>> now. So many daisies come here. I
8:41
actually ran into people I knew back in
8:43
Pakistan.
8:44
>> Which one?
8:45
>> Oh, hi.
8:47
>> Hi.
8:47
>> Hi.
8:50
>> Malisa coach. I actually know them.
8:53
>> Hi. Good.
8:55
>> I wondered when I would run into par.
8:57
>> How are you doing?
8:58
>> When we were kids.
8:59
>> I know. You go to school.
9:01
>> School in the same like van and all of
9:03
that stuff. So that's really funny. So
9:06
good to see you too. Y
9:08
>> the dining room.
9:09
>> So what led to AA's rise?
9:12
>> When we [music] bought it, you used to
9:14
be AA's Pakistani restaurant. We changed
9:16
that to Indopac restaurant. That was a
9:19
big [music] deal because now people
9:21
recognize, okay, this is Indian and
9:23
Pakistani restaurant. So we start
9:25
getting [music] a lot more customers.
9:28
>> The owners focused on expanding the menu
9:31
and improving the quality of the food.
9:33
If [music] one dish is off 5%, get rid
9:37
of it. Make a new batch.
9:39
>> Shut also went all in on the tech to
9:42
provide customers with a smoother
9:44
experience.
9:45
>> I always compare a to [music] Apple,
9:48
Microsoft, Google. What do they do that
9:52
makes them successful is product,
9:55
service, and process.
9:58
Everyone here wears a headset to allow
10:00
communication between the servers,
10:01
[music]
10:03
kitchen staff
10:05
and cleaning team.
10:07
[music]
10:08
Many of them come to a with no
10:10
experience at all like Javeed who
10:13
studied aviation in his hometown of
10:15
Karachi, Pakistan.
10:17
>> I used to work in airlines before during
10:19
the covid I lost my job. I was sitting
10:21
at home for 2 years doing nothing. So I
10:24
decided to change my career and [music]
10:25
here I am.
10:27
One of the biggest expenses at AGAS is
10:30
how we [music] develop our staff. They
10:32
go through thorough training to
10:35
understand our culture, understand
10:37
[music] the process, understand the
10:39
cuisine.
10:43
>> Now Javeed is a floor manager. [music]
10:46
He's popular with customers and his name
10:48
is all over reviews. I never feel tired
10:52
because keep on engage with the
10:54
customers, my team members, my staff, my
10:56
owner, my managers. It's like a family.
11:01
>> But [music] payroll is their biggest
11:02
overhead cost. With so much competition
11:05
out there, the restaurant has to offer
11:07
its workers more than just a salary.
11:10
[music]
11:11
>> We have performance bonus for for our
11:13
staff.
11:15
Our staff is topnotch. So they easily
11:18
achieve that bonus. [music]
11:21
Despite all the upgrades and
11:23
investments, not everything has changed.
11:26
>> I'm a guilty part of not spending any
11:29
money on decoration. We definitely
11:31
needed to to improve and thanks for
11:34
reminding me. [music]
11:37
>> With lunch service in full swing, it was
11:40
my turn to try the food. [music]
11:42
I sat down with Ibrahim Halawa,
11:46
>> a local food blogger, to hear about how
11:49
Agas fits into the Houston dining scene.
11:52
>> So, Ibraim, how many times have you been
11:54
here?
11:55
>> Well, in the last year, probably [music]
11:57
20 plus times at least.
11:59
>> Why is that? Tell me.
12:00
>> So,
12:01
>> hi. Thank you so much.
12:04
like [music] this this consistency the
12:06
service that we see these are a very
12:08
high standard to maintain especially at
12:11
such a large scale.
12:12
>> Yeah. I am going to click on this menu
12:15
and see what I want. But what what are
12:18
your favorites? You said you have some
12:20
favorites here, [music] right?
12:21
>> Yeah. So,
12:22
>> the restaurant says most dishes are
12:24
served within 15 minutes.
12:26
>> Okay.
12:26
>> So, we put that to the test with a large
12:28
order. [music]
12:29
>> As an appetizer, I would go for the
12:31
chicken lollipops.
12:32
>> Okay. I'm also seeing that they have one
12:35
of my favorite uh breakfast items from
12:38
Pakistan which is halvapuri which is
12:40
only served on weekends back in the
12:42
homeland. [music]
12:43
So let's do this. Let's order. What is
12:46
your family's background?
12:47
>> So my background is uh I am a
12:49
Palestinian American. I was born and
12:51
raised here.
12:53
>> True to their word, the food came fast.
12:56
Our chicken lollipops were on the table
12:58
in under 5 minutes. [music]
13:00
>> These are phenomenal. Can't wait.
13:04
>> Tell me about your food blog.
13:05
>> Yeah, Haladal Houston. So, there's a
13:07
huge halal scene here and they're always
13:09
opening up new places.
13:11
>> Today, we are at one of my favorite
13:12
places in Houston. So, we're always
13:14
going around checking out new places.
13:16
This is all halal. So, all the chickens
13:18
halal.
13:21
>> Houston has one of the largest Muslim
13:23
communities in the US. [music]
13:26
>> It also has a big immigrant population,
13:29
especially South Asians.
13:32
They make up one of the fastest growing
13:34
demographics across the country with a
13:36
lot of purchasing power.
13:39
Their median household income was about
13:41
$151,000
13:43
in 2023.
13:45
That's changing the DIY food scene.
13:49
Fine dining spots like Sema in New York
13:51
City are flourishing.
13:55
The restaurant is one of four Indian
13:57
spots in the US with a Michelin star.
14:02
Diners are also showing more interest in
14:04
[music] global flavors and that includes
14:07
Gen Z. But attracting that demographic
14:10
is a constant challenge for restaurants
14:12
like Agas.
14:16
>> Research shows Jenzers don't eat out as
14:18
much as previous generations.
14:20
>> Wonderful.
14:22
>> They like convenience. [music]
14:23
They like to pick up food.
14:25
>> Yeah. So they like delivery.
14:27
>> They like delivery as well. the things
14:29
that really interest them for them to
14:30
come out has to be really trendy.
14:32
>> So there's rarely any taking chances
14:34
then. Right.
14:35
>> Right. Needs to be on social media.
14:37
>> Looks like food is here.
14:39
>> Yes. This is the dish I was talking
14:41
about.
14:41
>> Great.
14:43
>> Thank you.
14:46
>> Anything else?
14:47
>> No. Thank you so much. This looks
14:48
amazing. [music]
14:49
>> Thank you.
14:50
>> This is the
14:51
>> green kar.
14:52
>> We've got like a few different kinds of
14:54
naans. [music]
14:54
We've got biryani, which is a classic
14:57
classic Pakistani Indian uh dish. Now,
15:00
not eaten every day. It's almost
15:02
reserved for special [music] occasions,
15:03
but I could eat it every day. Halvapuri,
15:06
which is uh your brunch meal.
15:08
>> These are the goat chops. Ready for the
15:10
reveal.
15:11
>> Yes, sir.
15:12
>> So, you're going to have a nice plume of
15:14
smoke come out. You can smell it. There
15:17
we go. Wow.
15:18
>> Wa.
15:19
>> You see the juices are still there.
15:20
>> Yeah. Retains the juices.
15:23
Do you have to pay a premium for a halal
15:26
meat? Like is it more expensive?
15:28
>> Uh it is a little more expensive. Yes.
15:30
Generally speaking, yes. And um but it's
15:33
[music] worth it.
15:34
>> Uh even what we've seen in Houston is a
15:36
lot of
15:38
non-Muslim, non-hal restaurants become
15:41
halal [music]
15:42
because of the demand.
15:44
>> Yeah.
15:46
>> I'm pacing myself.
15:47
>> I can't [laughter]
15:50
cuz there's always dessert.
15:54
So, at the end of a meal, it's customary
15:56
to have something called pan. It's
15:58
almost like a palette cleanser. Um, so
16:01
they there's a store is right outside
16:03
the restaurant. So,
16:04
>> here we go. Thank you so much. I will
16:08
say pan is a super acquired taste. Um,
16:10
[music] and I have not acquired it, but
16:14
we'll try [music] it anyway.
16:17
It's a leaf. It's actually called a
16:19
beetle leaf. And it's stuffed [music]
16:20
with certain spices. Um, okay. You're
16:24
supposed to put it all in your mouth in
16:26
one [music] go. I can't do that.
16:31
Some people swallow it and other people
16:34
just spit [music] it out after getting
16:36
sort of the taste in your mouth.
16:40
>> Thank you.
16:41
>> Thank you.
16:42
>> There's one for you too, cameraman.
16:47
By the time dinner rolls around, the
16:49
takeout counter is buzzing.
16:53
>> The team is separate. It's handled
16:55
separately. It's very systematic back
16:57
there. Our team knows exactly which
17:00
order is [music] for Uber Eats, Door
17:02
Dash, our delivery orders, our customer
17:05
pickup. It's nicely organized.
17:11
>> How many to go orders do you think you
17:13
get in a day?
17:15
Okay. So budget like budget right? So
17:19
it's going to reach like around 2500.
17:23
>> So it starts with number one
17:24
>> one and it reached to 2500.
17:27
>> Oh my goodness.
17:27
>> Especially on weekends. Yes.
17:29
>> Okay.
17:32
>> They're sent off on an overhead track to
17:34
the front of the house [music] where
17:36
staff check the packages one more time
17:38
before handing them over.
17:43
Outside, [music] delivery drivers wait
17:45
around in the parking lot knowing they
17:47
will get called up for a [music]
17:50
>> Some deliver as many as 15 to 20 orders
17:53
from here every shift.
17:55
>> All my delivery come from here. All my
17:58
delivery I pick it up here, drop it. So
18:00
different places.
18:01
>> How far do some
18:03
>> I don't [music] know depends sometime,
18:05
20 mile, 25 mile.
18:08
Troa told us AAS has the highest volume
18:11
of Uber Eats orders for a single
18:13
location restaurant in the entire world.
18:18
Just a few weeks after we visited, they
18:21
even opened a new location that handles
18:23
takeout and deliveries only, and it's
18:26
already getting up to a,000 orders a
18:29
day.
18:30
Meanwhile, [music] catering events such
18:32
as weddings make up about 15% of the
18:35
business.
18:36
We don't take [music] risk with any
18:38
events. Wedding happens once a lifetime.
18:41
That's not the time you take a risk of
18:43
anything.
18:45
>> By 9:00 p.m., the time that most dis
18:47
grab dinner, all three rooms are packed.
18:50
[music]
18:51
Busiest day is Saturday. In the dinner
18:53
time, 750 people sitting at one time
18:56
[music]
18:56
and we have probably 500 600 people in
19:00
the queue to dine in.
19:04
[music]
19:05
A says about 80% of diners are returning
19:08
customers.
19:09
>> Garlic naan was [music] really good. The
19:11
mint lemonade lemonade.
19:15
>> So I came yesterday and I really loved
19:18
it. So I [music] asked all
19:19
>> So you came again today.
19:21
>> I love it.
19:22
>> Amazing.
19:24
>> Shakut has big plans for the future.
19:26
[music] Some of which are already in the
19:28
works.
19:29
>> Great work.
19:30
>> Thank you guys. Thank you. Where are you
19:31
from? India.
19:33
>> Okay. Very nice. Our goal is to have at
19:35
least five takeout [music] locations in
19:38
Houston and then we're going to
19:39
duplicate this into Dallas [music]
19:41
Market, Austin Market, Chicago, Atlanta,
19:45
and then my ultimate goal is being in
19:47
New York Ready?
