30 April 2009

you are what you eat

'hang on a second! haven't i seen this title before?' in case you're experiencing any sort of déjà vu it is exactly what hit me late on saturday night after eric, fran and i had just finished a very good fusion meal with paneer, guacamole and some old but still decent lavash & khobez bread.

the déjà vu requires some sort of explanation. this post will be long and in the now familiar rambling style but bear with me. there is a point to it somewhere. the story takes us back to the khumbu region in december of 2002.....

i post a dodgy note in a cafe in kathmandu looking for trekking companions for the trek to everest base camp proclaiming i am a fit & experienced trekker (i was fit in that in those days i could run about 18kms but i discovered that that is very very different from walking 12 hours uphill with a heavy backpack. as for my experience, well eric and i still laugh about the fact that i ended up doing the entire everest trek with running shoes basically). a day after i post the note, i meet up with eric (the protagonist of the story - more on him soon), daniel (an experienced german trekker who on day 2 of the trek mentioned that my shoes didn't look like they were gore-tex!) and fabio (an italian who really looked like he should have been in goa instead). we decide to take the bus to jiri and walk to namche rather than take the easy way out - a flight to lukla which is just one hour away from namche. fabio decides to fly to lukla - he says he has a bad knee but looking back now i think he was just lazy. usually, the jiri-namche trek should take 8 days but eric (a very fit canadian from montreal who at the time was a baker but also cycled competitively) says we can do it in 6 days. daniel and i nod thinking yeah 6 days, should be ok. so we tell fabio we will meet him in exactly 6 days in a particular lodge in namche. little did we know....

the jiri-namche trek is very hard. the trail crosses valleys (rather than follows them) which means you're constantly going uphill and downhill with heavy bags. daniel wrote about the trek on his website.

"To give a conclusion on the Jiri-Namche part, it has to be said that this is probably the hardest Trekking I have done in my life. It is really only going up or down all the time. Even parts were really rare."

"I am now in the state that I don't feel the pain anymore. Knees, ankles, back - everything is ignored. Just walking on. Setting one foot in front of the other. In the end even Sameer caught up on me. Together we stumble the last hour from Puiyan to Cheubas. It is well after 5 p.m. when we arrive. I am completely exhausted."

i like the 'even sameer caught up on me' bit. but like i said i wasn't very fit. i made sure i took a 'foot bath' every day to reward my tired feet. after 4 days, we realised that making it in 6 days would be very very difficult - it would mean waking up at 5.30am and walking long. it occurred to me that maybe we could do it in 7 days. what's one more day? like this guy fabio - we don't really know him and well if he has to wait one more day fuck it. eric then told me we have to give it our best shot - after all, we gave him our word. so we said ok, we go for it. and this excerpt from daniel's website sums it up:

"It is an altitude gain of 600m, but I am already dead when I reach the foot of the hill. Meanwhile my achilles heel joined the concert of pain in my body. Every step which is not on step-like rocks is painful. Knees and ankles are probably aching as well. But I don't feel them anymore. In a monotonous rhythm I set one foot in front of the other. Completely dumb. But suddenly I see the first houses behind a corner. I let go a scream of triumph. I made it. When I reach the hotel it's well after 5 p.m., more than ten hours after starting in Cheubas. Sameer arrives even later. It is already dark."

and what happened of fabio?

"We are told that Fabio who we wanted to meet here, has left in the morning. Bastard! We really hurried to make Jiri-Namche in six days and then he's gone!"

it was worth it though. we ended up being really fit and basically almost chilled the rest of the way!

i ended up meeting fabio again 8 days later and we even did a day trek together from gokyo (though he turned back halfway!)

i'm not sure why i wrote about this trek. maybe because i miss the mountains but mostly to tell you about how i met eric. also i guess its a roundabout way to say that mooli's would do it in 6 days. its the way we'd like to be with our investors, our employees, our customers and each other.

eric and i did one more trek together. this time in zanskar in february. after jiri-namche even -23 degrees was no problem. notice the new gore-tex shoes btw.

eric was passing through london last weekend and it was great to hang out with him after 6 years. he's traveled a lot more, worked in afghanistan and somehow looks exactly the same. on saturday we talked a lot about moolis (he would definitely go green - ie with green chillies!), about food (him devouring all that porridge in zanskar! bread is very important!). many times that day he said 'you are what you eat'. i told him i'd write a blog post with that title and when i opened mozilla there was TAB's post with the exact same title: you are what you eat.

25 April 2009

You are what you eat

Stationed in another country, away from home, I am  better able to appreciate the horror that Sam and Fran must have felt during one conversation we had sometime last year in a bar on Marylebone High Street. I am not quite sure how it arose, but it began with my confession that it would be unlikely that I would be a regular of any sort to Mooli's. In fact I said I don't think I would go there that often. This was not because I did not believe in the concept, indeed my statement was based on the assumption that Mooli's would be making the tastiest indian wraps/roll around. 

It was more, as I explained to Sam (who was still in horror, as if I had eloped with his favourite chess piece, Tanusri, to a poker tournament in Las Vegas), the fact that I had Indian food fatigue, due to habits at home. My stellar mother would cook wonderful indian dishes but, unfortunately for Sam and Mooli's, also, what I like to call, intellectual indianised world cuisine ( "IIWC" ).  IIWC involved cleverly inserting or indianising every dish from around the world so that fruit salads would be spicy, coriander would suddenly feature in Italian cooking, slowly replacing basil completely, burgers would evolve into kebabs or at least be spicier than anything McDonalds ever envisaged...we could go on. And so it was against this background that away from home at work the last thing I wanted to do was to eat Indian food. In fact I craved something pure and non-indian, so non-indian that if I was ever served by a S Asian looking person I was scared that they may surreptitiously add some spice or coriander to my food. 

But I am happy to report that I am enjoying a happier balance, and now find myself in this lovely foreign country sometimes even craving for a good dosa or lamb curry. So the IIWC complex has gone. And I would love a Mooli's here. 

But the strange thing is that Mooli's has itself undergone a change from what was envisaged during that night on Marylebone high street. It is no longer about doing classic dishes well, such as tandoori chicken or other types of kebabs. Although the boards will say "divine street cuisine", the food inside will be nothing like the street cuisine one imagines from S Asia. The innovation and originality of the dishes and their surroundings mean that Mooli's will be serving up something quite unique, it will be Sam's and Mathew's version of street cuisine. And faced with such inventive choices even those badly afflicted with IIWC will want to take a peek, at least once a week. 

22 April 2009

mooli's are old delhi meets tokyo.

mooli's are respecting the radish.
mooli's aren't full of artificial stuff.
mooli's are hungrily pounding the streets of calcutta, delhi & lucknow.
mooli's aren't into making life difficult.
mooli's are adamant that alphonso mangoes make the killer lassi.
mooli's aren't glow-in-the-dark tikka masala.
mooli's are liberal with their use of apostrophes.
mooli's aren't best accompanied by beatles' classics on the sitar.
mooli's are partly funded by late night poker sessions.
mooli's aren't just wraps, ok?
mooli's are the chai espresso pioneers.
mooli's aren't putting mayo on anything.
mooli's are worn out from the hunt for the perfect bread.
mooli's aren't about to serve something we don't love ourselves.
mooli's are all about dry roasting their spices.
mooli's aren't happy unless you are.
mooli's are the culmination of 56 years of careful mastication.
mooli's aren't missing their old jobs.
mooli's are sharing the joy brought by chachas's, fanoo's & frankie's.
mooli's aren't about to start using a microwave.
mooli's are still undecided about TAB's 'breakfast mooli' idea.
mooli's aren't doing 'chips' with that, sorry.
mooli's are reinventing pappadums. with fresh chutneys.
mooli's aren't missing their old jobs. did we say that already?
mooli's are probably something rude in other languages. we didn't check.
mooli's aren't a power-hungry multi-national conglomerate (yet).
moooli's are always hand-rolled to order.
mooli's aren't about to give you cold food.
mooli's are finding it difficult not to eat all the stock themselves.
mooli's aren't deep fried, even on request.
mooli's are giving 110%. always.

mooli's are loving the anonymous comments on their blog.

you know mooli's, you know us, so....

mooli's are ....

mooli's aren't ....

ps - many thanks to phil from mystery for coming up with 95% of the above lines. he is our guardian angel.

19 April 2009

Drunken Master

As a young, sometimes obedient, sometimes horny, child growing up in a muslim Pakistani/Italian* household in Essex it was inevitable that I would try the forbidden Alcohol at some point. 

I still remember my first taste of A-it was at a family friend's house (I think) and with everyone distracted in the dining/living room, I (about 5 or 10 yo) found some glasses in the sink with a drop of whiskey. Cue a quick sip and exit. As a large lad, this first foray was not enough to have any effect really, but I was committed to the whole experience in my head and so followed all the films I had seen and started acting drunk in my room. Indeed I think I beat up my uncle's little son, little Mo, because the last film I had seen involved a drunken man and violence (thank god I didn't see a drunken man doing something else, otherwise my sister's Barbie would have got it). I think I also even tried slurring my words. 

I blame Amitabh Bachchan and his 80's classic film Shaarabi for pushing me over the edge. He just looked so cool being drunk. And he was a Brown Guy (TM) too, especially a Brown Guy (TM), who knew how to dress well (with shoulder pads that fit). Even now when I feel lost and need some geeing up I return to that movie. 

In the time since then, wine, beer and sprits have provided some fun filled evenings for me over the years. But there have been some sad moments too. I remember once being introduced to a rather pretty girl and our connection was, as my Latin friends would say in their rather emotive expression, beautiful.  Everything was going smoothly then she directed the conversation to one question. I should have guessed what this probably was, given her religious/cultural leanings:

Pretty Girl (PG): TAB, do you mind if I ask you a very frank question

TAB: Look, I don't live with my parents [trying to be funny and play on Asian boy stereotypes, hoping she gets the message that I don't take myself too seriously]

PG: No seriously. It is just that I think you are cool, but I don't want to waste both our time, because there are some things that I hold dear. 

TAB: Sure [all the time thinking what happened to the PG of 5 mins ago]

PG: Do you drink? It is just that..

TAB: Yes, I do. 

PG: Then I am sorry but you know, I am sure you are a nice guy, but this is important to me and I can't really be with someone who does. 

TAB: Fine, but you know...[I was about to say that I am quite philosophical about this, but then realised that I had just met this chick]

The funny thing about this story is that the conversation could quite easily have gone like this:

PG: Do you drink? It is just that..

TAB: No, I don't.

PG: Phew I just wanted to make sure

TAB: Sure, but I should let you know that I have stuck a few ferrets up my arse from time to time, had sex with meesri (on which see below) and used to smoke 5 bags of weed a day.

PG: That is fine, it is just drinking for me is a vice. You know religion/culture...

Luckily for me I got out of that although I am still looking for my liberian girl. If I had more energy and was not too sensitive to the fact that this post is probably past its read-by date/stage by now, I would tie all of the above with my main point: Mooli's should consider serving alcohol in its late night shift. Not least for my sacrifices. Please. 

*probably fiction

17 April 2009

return of the mini mooli

for the last week, mathew and i have been mulling over whether we should have the mooli and a monster mooli OR the mooli and a mini mooli. pat & laleh made a great case for the mini mooli and right now we think they are spot on.

[of course, it is possible to have both the mini and monster but we think this might be over complicating things plus a few of the reasons against a monster still hold if we have all three - see below. it is also possible just to go with one size.]

before we talk about monster v. mini, we should clarify how big our mooli is. ahem. its made with a 10" diameter (around 25 cm) thin khobez bread (regular or wholemeal) and is much more filling than a PRET wrap (£3.67) or even a LEON wrap (£3.85 or so) but not as filling as a burrito (above £5.00). a monster mooli would have a 12" diameter while the mini mooli would have a 8" diameter. we're thinking of pricing our mooli in the £3.90 - £4.20 range while the mini mooli would be around £2.80 - £2.90. the monster mooli would be over £5.00.

there are two reasons why people think the monster mooli is a better idea than the mini mooli:

1. you want people to feel like they have eaten enough for lunch (or dinner) - they'd leave thinking this was good value. a 12" burrito sized mooli will be more than enough.

2. you don't want to cannibalize yourself. if you have a mini mooli, people might down trade and not spend as much, its better to up-sell so they say (no one in particular, just you know)

here's why we think the mini mooli deserves to stay:

1. it's called a mini mooli.

2. it fits better with our brand. why? read on...

3. its hard to see us doing a monster paneer mooli (sorry pat) - as mathew says, 'that's just too much paneer!' or a monster aubergine mooli. we don't want people leaving god that was too much.

4. we allow people to mix & match in many ways. you can have a mini mooli and a soup. or here's the exciting one... wait for it... two mini mooli's!! so now you can eat your goat mooli and have it too (the paneer mooli).

5. the regular mooli will be enough food on many days but on the days you're really hungry you can get yourself 2 mini mooli's for 5 quid! (this may be in the form of a promotion) or perhaps a mini mooli and the keralan chicken stew.

6. does the cannibalization point still hold against the mini mooli? some people (perhaps super models) would have only a mini mooli - previously they would have had to buy at least the mooli. but i personally believe that a company which allows customers to have what they really want (as long as it is good for them!) will probably do better in the long run (the SLIM PRET/half baguette is a good example). anyway, supermodels will probably buy the salad no?

7. the mini mooli is a perfect afternoon (3-6pm) snack.

8. it's called a mini mooli.

it would be great to know what you guys think. you can vote - see the question on the left side bar.

ps - thanks to all those who voted on the lamb (now goat) mooli question. the goan version was the clear winner with 54% of the vote. and it makes a fantastic goat mooli (rivals the beef for some).

14 April 2009

Mooli's Futures

As we get closer to the (only) time when we may all get a free mooli in a mooli store, I thought I would (ab)use my privilege as a guest blogger and speculate as to some of the possible futures of our favourite food brand. 

1. While Mooli's enjoys success in the UK, the real growth happens in places hitherto relatively untouched by Indian food, namely Italy and Japan. Indeed in Italy, Silvio Berlusconi tries to buy a 10% stake in Mooli's claiming that both its founders are "nice tanned men with a lot of genius for this interesting food which shows that people who eat with their hands can be quite sophisticated too".

2. Mooli's  becomes the favourite fast food of the White House family and there are even rumours that the Obamas may name their (by now) fifth dog, Mooli. But this idea is quickly quashed amid concerns that the name may lead people to think that the new pup is Muslim

3. In honour of the Goan Beef Mooli (TM), Goa is renamed Mooli

4. Mooli's successfully launches its lifestyle brand, Lifestlye of the Mooli, which focuses primarily on crockery. One of its most popular lines, especially in vegetarian households, is the Mini Mein- Mini Tum (TM) dish which is the size of a small ring box.  The M-M allows you to  store away that annoying last (one) spoonful worth of curry (with Daal it may take two spoonfuls) left at the end of a meal that no one can find the energy to eat. 

5. Mooli's single handedly triple goat sales in the UK. Indeed Meat Monthly proclaims goat is the new beef in its forecast for meat consumption in 2011. 

6. Inspired by their favourite programme, Monkey Magic, Sam and Matthew launch their cookery series, Mooli Magic, exclusively on the free to net BBC Eight.

7. For refusing to indulge in selling water, and instead giving it away free in (custom made) bottles, Mooli's wins the "Most Green Fast Food Joint on the High Street (and Some Side streets)" award by Green Love

8. Sam finds it hard to juggle the business as he is persuaded to enter politics and make the most of his Sikh background, Muslim name, Indian origin, German wife, love for everything Japanese (even if it is objectively shit to everyone else), ability to manage a gambling habit and, the little lie his spin doctor persuades him to tell, humble goat farmer origins. 

9. Indeed connected to (8) above, Sam publishes a book, Dreams from my Ayia, which is a huge success in Uttar Pradesh and the Philippines, where a whole new generation of women are inspired to become Ayias and rear a little Sameer


11 April 2009

so you think you can tell ?

we've fu(&£d the chicken tikka and now have a gaping hole in the mooli's menu. will there ever be a chicken mooli that can match up to the heady heights attained by those small chunks of chicken breast, twice marinaded lovingly, charcoal grilled to perfection and served with pickled onions and a lovely mint and coriander chutney ?

sam and i tried our utmost. sam poured over his 1000 recipe book and came up with a chicken cooked in the north indian masalas that are used to make channa (chickpea) masala. all 26 of those spices (ok i exaggerate, but only a little) were clamouring for attention, and that lovely mint chutney was completely drowned. but it got several rave reviews in a tasting at home and at our 40+ tasting at ubs. but it had to go. sorry fab, thariel, jag and markus, we know you loved it.

so then i tried to make chandy chicken, a dish i have made at practically every dinner party i have ever thrown and have often been asked for its name (errr......chandy chicken?) and recipe. same problem though. flavours way too strong for a mooli. V, F, S & M strongly reject it. yes i know the chutney is only the chutney, but sam's patented mint chutney is truly special and has been, and will be, universally loved. we must not overshadow it with a strong chicken.

we're a bit disillusioned with the chicken at this stage. we blame the poor chicken breasts. "it is a sad piece of meat. dry. and tasteless." i am a thigh man. sam only partially agrees and insists that we hold on a little longer. "we must use breast. it is really popular in london". only in london?

raju has a very simple brief. conjure up a chicken that will make a great chicken mooli and will show off our special mint chutney.


"what & how?".

"you wait and see. don't worry".

he slices the breast with the finesse of a sushi chef. tosses it with a few simple (very simple!) spices. adds a few onions for crunch, red peppers for pulchritude (yes, it is definitely my word of the day) and hey presto, raju chicken is ready in about 12 minutes. its flavours are subtle yet beautiful, and yes, the mint chutney shines through very brightly. we don't need thigh, the breast is perfect. that is what you get from 12+ years of training at india's premier five star hotel group and a michelin starred indian restaurant in london.

yes, you really can tell.

09 April 2009

will the real goat anon please stand up?

there's going to be a goan goat mooli! it is to die for. we did tastings yesterday (goat v. lamb) and as anon has so persuasively argued, there is no comparison. there was no need to even do a blind tasting, it was that obvious. we did however do some hilarious blind bread tastings (khobez from rival suppliers) but that is for another post.

interestingly, i think mama's (my incredible grandmother who taught me how to cook) goat curry (cooked longer so that it isn't really a curry anymore) would work really well too. i have been making it since 2001 and there are never any leftovers. it is an indication of how strong our menu is that it looks like there is no space for it. mathew is keen to do kheema which would fly as well (though looks a bit dodgy?). we'll do them as backups and maybe they will surface as mooli of the month one day.

anyway, thank you anon. if you are ever in london, we'd love for you taste our goat mooli.

08 April 2009

On Digestion, Fresh Breath and Snake Bites

So how did the merchants, maharajahs, and anyone else who cared a little (and had some money), freshen their breath after an inevitably rich Indian meal in centuries gone by? There must be an answer and my guess is that Indian history may have taken a different course had there been no way to freshen the breath or clear up the digestive system. Mumtaz Mahal would have died or run away from Shah Jahan long before the Taj Mahal was built and there may have been a few chapters missing from the Kama Sutra.

And the remedy one presumes was the basic fennel seed (Saunf), which today many of us see in little bowls parked at our table or at the reception of Indian restaurants. Some(most)times they are mixed with colourful sweet supari to liven up the taste. The seeds' ability to freshen breath and help the digestive system have long been known. Unlike mints, the seeds are natural and not overly sweet, if at all. There is something inherently proportional about the way they tackle bad breath. Or to put it differently, unlike mints, they do not disable the mouth from doing something else once digested. And if these advantages were not enough, fennel seeds are also understood to help with snake bites. However there is a problem of marketing. I mean presented as they are today, in abundance in faux indian pots, they hardly inspire confidence for the uninitiated. Put simply, seeds are not fashionable, unless they are pumpkin and served as lovely exotic toppings in cool(ish) salad bars. 

Mooli's can re-launch the Saunf to the wider world, and do very well in the process. Whatever lovely dishes are served at Mooli's, S&M will need to show some commitment to their customers' post-Mooli's experience. And the Saunf, with its advantages over mints, can do exactly that. However presentation is key, not least for the Mooli's brand itself. Here my suggestion would be to have a few seeds, rather than many as are found in packets today (I say 3 but it depends on their strength), in a nice small packet served with every edible item. How this would look will need some design input I imagine, but I would, as a starting idea, put forward a plain coloured packet with the words: "For Fresh Breath + Digestion + Snake Bites". 

06 April 2009

monster mooli


we are looking to name our big mooli. this is pretty huge. previously we thought we'd have a normal sized mooli (mooli) and a smaller mooli (mini mooli) but on reflection we believe it is better to have a mooli and a larger sized mooli (burrito size) for those with an above average appetite.

before leaving for india, TAB (again, notice the caps respect for your initials) comes up with monster mooli. it cracked me up. anon nyc has already said it scares him or her. lol.

so we're looking for names! after we have suggestions, we'll create a poll on the left sidebar - winner gets what they name, mango lassi, chai, our eternal gratitude and in case TAB does not win, he will give you a peck on the cheek as well.

ps - thanks to all who answered our lamb mooli question - looks like there is some demand here for the lamb mooli! raju, mathew and i are going to try 2/3 versions of the vindaloo this week with both lamb and goat. thanks to anon for his/her suggestion.

pps - in response to a different anons question, here is an article titled 'How I Learned to Love Goat Meat' via anon korea.

ppps - veggies, fear not. raju has perfected the paneer bhurji with tomato chutney (which beat the beef this week at UBS) and next on his hit list is the aubergine mooli.

03 April 2009

I can fly my friends

this week has been a really topsy turvy one. an emotional roller coaster. we dress down because the anarchists want to burn a banker...5 years of law school. 5 1/2 years at linklaters. 2 years at ubs.... i must be warmer now; i'll soon be turning, round the corner now.......

today is even more topsy turvy. today i will walk out of the City. never to return. exactly one year ago to the date, sam played out his last hours at BCG. how weird and unplanned. lunch at cinnamon kitchen with my team was fun (the butter chicken was delicious). i was excited, scared, emotional and hungover, all at the same time. after that i rustle up some salty lassi for my leaving drinks trolley. on a scale of 1 to 5 it comes in at a resounding -1. CG thinks it smell as like sewage. AR says it smells like fart (i would never have imagined it, but yes chat masala does!). and RD was a bit more diplomatic, but his words hit home even harder "i normally eat and drink anything, but i wouldnt order that". the salty/masala lassi is off the menu.

AG kills me softly.....i almost break down while i say my final good-byes. inside my heart is breaking; my make-up may be flaking but my smile still stays on. .... i dont know what i am saying when i make my leaving speech, but i hope conveyed the fact that i am truly grateful for the training & experience and needful of the encouragement. which i have been getting in abundance. 40+ colleagues turned up at the tasting in our deli. i might have been too distracted to notice then, but the achari paneer burji was an absolute winner (thanks Sam and Raju!). NS told me that she would seek us out in Soho to find that paneer mooli again. i needed that. empty spaces - what are we living for; abandoned places - i guess we know the score; on and on, does anybody know what we are looking for...

i am the proud owner of a gorgeous new japanese knife. what a perfect parting gift. today i thought i would be cutting the chord, but no, the City will always be my friend. these two crazy years at ubs have given me the confidence to fly....a few peroni's down and RD has to leave and then he says some magic words...."it is time for investment banking to give back its finer talent". i really needed that. i'll face it with a grin. i'm never giving in. ....i'll top the bill, i'll overkill. i have to find the will to carry on. ..........i can fly my friends.

02 April 2009

Last Mooli in Paris

Estranged, vacant, gentle (but with a memory of menace), what Marlon Brando portrayed in the wonderful Last Tango in Paris will stay in the memory forever. I started thinking about this movie (even) during the day and remembered the way in which Mr Brando was able to see the multiple uses of butter. It is this kind of sideways thinking that gets you somewhere.

This movie also came to mind because it is set in the very city that perhaps more than most gives us a glimpse of Mooli's future success. While not the same, it is true to say that one of the most popular "on the go" foods in Paris is a warm wrap/roll with a variety of hot fillings. Crepe it up baby.

01 April 2009

the man with the golden touch

friends, we're really excited to introduce Tariq A Baloch (TAB? notice i respect the caps for your name) as our first guest blogger! he is a lawyer, historian, writer (bet you're dying to buy his new book), chef (best breakfast ever, killer aloo tikkis & a mean risotto being the highlights), actor, liverpool supporter (oops mathew) and if i have my way soon to be stand up comic (watch out for him in camden end of the year). the name mooli's was his brainchild. after 35 (clever but cliched indian) names were binned, he sent me this email.

from Tariq Baloch
to sameer singh
date Mon, Feb 5, 2007 at 11:19 PM

What about Mooli's? I kind of like this one because you can have moolis with lots of things, and it is quintessentially indian, fresh because of its unique crunchy taste....

that was a long time ago (while i was still at BCG). and now as we approach the summer of 09 we are in love with mooli's. its catchy, its cool, its fresh, its us. so thank you TAB.

his first post is below.

ps- we have added a survey question on the left side bar which we will change every week with a new question - it's really useful for us to get your feedback. one day hopefully we will get all our customers to vote on chutneys, music and other mooli things.

pps- i have also added a 'Subscribe To' link which is something a lot of you have been asking me to do.