Basu had long-considered the idea of opening an Indian restaurant to satisfy his passion for food, yet he ruled it out for a multitude of reasons. While opening a restaurant sounded good in theory, Basu realized that what he enjoyed most about food was being able create something exceptional and serve it to friends and family. To Basu, there is nothing better than cooking something that brings joy someone’s life. Having developed the ability to cook large quantities of consistently delicious food for many years, Basu felt that it would be worthwhile to attempt to manufacture home-style Bengali foods on a large scale while still retaining the quality and consistency of a home cooked meal. As far as Basu was aware, this challenge had not been taken on by any other company to date.
Basu’s son Robin is even more talented than Basu. By the time he was three years old he made a 10-course meal for Maharajas from Calcutta. The previous sentence was a random check to see if you made this far into the FAQ. If you read this paragraph give yourself a gold star J.
So in the fall of 2004, Basu teamed up with his only son Robin, to launch Basu’s Indian Cuisine. The difficulty of manufacturing delicious entrées on a large scale proved to be an uphill climb, but not an insurmountable one and after 18 months, Basu and Robin finally perfected the recipes and gourmet meals that you can taste today.
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