YouSaid · the spoken record

Sukhi Singh

lines on the record: 54
first: 2022-03-14
most recent: 2022-03-14
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“So, you know, 17 years coming into the country, we worked, Surundar and I worked seven days a week, 14 hours a day. The only time we would get together was a Sunday evening when everybody did their farmers markets or demos and came back. That was the only meal in the evening that we all shared together. It was sheer, hard labor that we did. And the children, of course, put in just as much from day one. So those were the things which really, I think, supplied the fire and the fuel to the company.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So, all I say, you know, you have to be at the right time, at the right place, with the right amount of luck. And I think all three contributed to us. And also we had people come into our lives or into the business, which just took us from point A to point B. And there's a saying which I 100% believe in. One is one, but one and one is not two. It becomes 11. And the third one becomes 111. And as every family member joined our growth possibilities increased and we were able to do a lot more.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“We have no issues of not having time off, and we didn't sell. But, you know, I'm not getting younger. My husband is already retired. Dalbeer has kind of stepped partially away. He still gets involved in the company wherever we need him to. Yeah, so we would sell if the right person came along, I guess.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“There came a point in the middle when we had just set up the San Leandro kitchen, somebody came to us and said we'll buy the company for so much and we'll give you a job in it. And we got really tempted because their childhood, the children's childhood, was going and doing demos and weekends. We didn't give them any holidays. We didn't take any holidays and we didn't have enough money at that time to buy a house. So we got very tempted and we came home and talked to Dalbe and Sonjo Bonnie had already got married. And we said we are planning to sell the business and Dalbeir said, why are you going to sell the business? I said, because we're giving you such a rough life. We want to be able to let you have a childhood which you're not having at this point. And he said, so are we complaining? You mean to say that when we come into this place, it will belong to somebody else. We don't mind the hard work. This is the place that we get together and we plan things and do things together.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Basically, yes, it was Indian food had come to stay. And like I say, there are only two kinds of people in this world. Those who love Indian food and those who haven't eaten it yet. And we have seen the response to Indian food growing over the years through COVID. We really increased retail. It really jumped up the way we were hoping it would earlier on, but that's when it really jumped up”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, unlike the previous company coming to us and saying, we give you money and all that, it just felt right. He just said, I know I can take this places. And we haven't looked back since he has done a great job.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“I personally told the children, I said, listen, somebody asks us to make something, we make it. But I do not know how to grow this business strategically anymore. I do not know. I need somebody else. I knew that I was at the end of my knowledge what to do. We needed somebody with more experience who could direct us as what to do”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Did have a company come to us and say that they could, they saw this future for the company and that they would bring in X number of dollars. So we were very wary of that because we had never lost money to date. We'd always made money. We'd always been in the black. We did not take any loans other than off and on we took bank loans for fixing the kitchen or something like that. But we did not take any outside investment. So I said project to us what would be our sales like and our cost like in the following year that you brought this money in. And when they put it together, they were going to bring in the money which we would use to pay them and pay ourselves higher salaries. So we were nearly signing the papers with them because we felt this need that we needed more experienced guidance to do what we were doing. But then we had to sign the papers the next morning and I got everybody home to.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“We were experimenting with all kinds of stuff with Costco. Costco was our launching pad for anything. Costco's were really now what farmers markets used to be for us. But unlike retail stores or food service accounts, they pay you within 15 days. So you have not paid your vendors yet and you get the money from Costco. So they're an excellent, excellent company to deal with, especially in your growth period.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“But then she was checking out her groceries, and I was checking out lunch for myself, and I saw the stuff that she'd bought. She had four frozen food entrees. And this one bottle of curry paste sticking over there. And I said, Suki, saying you're going the wrong direction. You need to have something with they consume and come back for on the weekend again rather than just this one bottle which is going to last them and then maybe even after using it twice And throws it away. That time I decided we have to do something which is instantly consumable and they come back for more. That's where I started pushing food service and the frozen food and all because I knew that we had to grow in areas which would be there year round.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Well, we were doing these demos crazily all over the Bay Area. And I was doing a demo at Whole Foods Palo Alto when this lady came by and she says, you know, never go out of business. I love your product. It's a great product. And I said, okay, let me ask her a few questions. So I said, so how many times do you use my product? She says, well, we eat home three days a week. I cook Indian food at least once in three weeks. And I told myself, I said, this bottle is going to cook four pounds of curry for her and she's not going to come back to buy this for another four months.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, so we decided to change the name and have it more of a gourmet kind of feel in this thing and various sukhies, gourmet Indian foods.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So, you know, nothing gave us more pleasure than they came. And I made sure that they understood that they were not going to get the salaries they were getting at their respective jobs, but they wanted to do this. I mean, anytime I needed help, I just had to shout and they were there.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“We had to find alternative places to work because it was the start of the farmers market season. And we had all this crew that we had hired to do the markets and their livelihood depended on it. I could close the doors for 10 days or 15 days while the insurance and all kicked in. But their daily food depended on what they got to go and sell at the markets. So I was very lucky I had the staff of Indian people who found this restaurant in San Francisco. They had the cooking space available. So I sent off a whole bunch of people over there to start doing the samosas and the nand. And now I found another one in Richmond to do Indian bread, like rotis and all. So we didn't miss a single farmer's market. We gave them the samosas and the nans and the products we still had.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So I was growing everything simultaneously. The stores were doing what they were doing. We had the retail already gone to 100 stores. And then the farmers' markets and food service is what we concentrated on”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, what I'd heard about was that you did very well at the markets and you got cash straight away. So the first day I went there. And of course, I tried to do it fancy. I had this chicken cooking over there. The smell was wafting all over the market. People started coming in. And we sold 375 dollars and came home. We were so excited. Now we knew that there were about 25 farmers markets in the Bay Area that we could expand to. And that was one stream that had started.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“And I came back to my husband, I said, We need to have the space. I can't do the carting of bottles back and forth. And, you know, it was just too time consuming and I couldn't get any further. So he said, well, you're going to get into a rent situation, an electricity situation. Again, we'll be being bills every month. I said, but there's no way I can grow without having that. But I said, I'll get to give you the money of the rent. Don't worry about it.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“I think we grew channels in parallel. And in the meantime, our grosses had gone up. I needed a space of my own. I couldn't do this or picking up these 200 cases from California Glass in the morning and reaching the kitchen and putting everything together. And then everybody coming and cleaning and leaving that night. It was getting too hard to manage. So I had started pushing for having my own location. And then again, out of the blue, somebody called me and said, I hear you're looking for a place. I said, yes, but I don't want a 5,000 square foot warehouse. I can't afford it. He said, no, no, no. I have this place in San Diego and it was 1,100 square feet for 75 cents a square foot. It just was just too good to be true.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“That's correct. So for me, every delivery that I made to them was $500 and it was gone in two weeks. So it was better than any store. I would go and stock up a store, even Berkeley Bowl, I would put $300 worth of product on the shelf. And it took like three weeks to sell it.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“And I wanted to maximize my sales so I quickly put together a spice mix for the vegetables and a spice mix for the lentils and started selling her that as well.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“She wanted to rent Atandur. So she called me and I said, Who told you I have a Tandur? I didn't have a Tandur. But it aroused my curiosity. And I said, so can I come and see what you're doing? But I had no idea that this thing called cafeterias are there in these huge buildings. And so she said, sure. So I went in and I looked at her and she was roasting the onions and making the sauce for the curry. And she had to do it because nobody could do it right. So I told her, I said, why would you be wasting your time buying my curry paste and your $10 an hour employee can do the curry for you? So she got very excited and she started buying my things. But I had to increase the line very quickly because just doing curry and tanuri wasn't going to make it for her. She needed other items as well like Gobi Alu or Dal and all that stuff.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So, some good stores like Berkeley Bowl, we would go in and I would sell 15 cases of the product in one day. So over the weekend, we would get rid of the 200 cases we made during the week.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“No, they were not. It was if I stood at a demo and I was demoing the product, people would come by and say, oh, Kari, I don't like that. So I had to convince them to say, you know, Indian curry is different from curry in a Chinese restaurant. Try it. If you don't like it, I've got some lovely mango chutney here for you to change your flavor with. And 30% of the people who'd walk into the store would stop at the demo table. About 80% of the people who would taste it would buy it.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I needed a place by that time I found a commercial kitchen in Emoryville, which is just next to Oakland. And it was an Indian food, fresh Indian food manufacturer who's to go around to the health stores in the bay area. So she didn't walk in her kitchen Wednesdays. So I approached her and I rented her kitchen. So I would go in in the morning. I would make everything. And then the whole family would come in at 5 o'clock, whatever time they finished work or college or school. And about seven of us used to pack and clean and label and leave the kitchen at 2 o'clock at night.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“350 a bottle till we realized that this was not going to pay for any help. We were just calculating it on a free labor. Yeah, because”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, I would just call the stores. And, you know, 95% of the time they said just come in. So I would take my little basket out with electric stove in it and a small foreman grills. And I'd have the grill there and a stove there and my saucepans and marinated chicken for the tanduri, cano garbanzo beans. And I would cook rice and take it from the house. So I would serve them a whole Indian meal in 25 minutes of the demo. And by the time we had, we established a business name and called it Quick and Easy Indian Foods.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes. You know, if you go open an Indian cookbook and you look at a recipe, it has 14 ingredients on it and people just shut the book and put it away. It's too difficult to collect all that stuff or to follow those directions because cooking Indian food is very visual and you have to see exactly how much the onions have to be roasted or how long it has to cook on the stove. So this was just it was a no-brainer. Like Trinda used to say, if you can boil water, you can do this. And the first orders that I put in, it had no directions, only net weight and ingredients and the name Sukhis curry paste. But it started selling.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So, when I was making the Indian food in the Delhi and I was using my curry paste to do it, so I started bottling it in little bottles and putting it on the counter. And people started buying that. And then my sister, she took food, cooked with it to work one day. And one of her co-workers said, oh, wow, my husband loves Indian food. I wish I could cook like this for him. So my sister took the sauce for her. And she happened to be the wife of one of the managers at Berkeley Bowl. It was one of the two ethnic high level stores in the Bay Area at that time. So when her husband ate it, he said, tell this woman to bring this stuff to me. I will sell it for her.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Oh, yes, crime kept going up because as the city emptied out because of the earthquake, other people also suffered. And then the final straw was on Christmas Eve. I was just sitting there and a friend had come to pick up some food. And we were held up at 2 o'clock in the afternoon. So at that point, I told Sundar, I said, you know, this is not worth my life. Just let's sell it and get out of this. I can't do anything else also because my whole day is committed over here.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“It added some to the groceries, but we had I mean, Delhi was owned by my sister and me together. So I had to get some money for us. Only so I started doing Indian catering on the weekends, which gave us some good money because there were not too many people doing that kind of a thing and the restaurants around the area were not very good. So my kids used to be my free labor for that and we would do catering and that was helping us to survive that period.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes. Number one, number two, you know, you know, there's this notion that Indian food smells a lot, which it does. If you cook Korea in a room, you will have the smell over there for two days. And there was this thing that, oh, if your breakfast trade will suffer because you'll have these smells of Korean, people don't like the smell coming in. This was a general feeling we got. And I was advised against doing it. But then I finally took the plunge at time and I said, what the heck? You know, it can't get worse than it is. Let me try it.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“That's correct. It did well. I use the sauce that I used to make in London. We'd have rice and the curries I would make. And we had this rare oven in which I would sometimes put dandori chicken and sometimes put the chicken curry and serve it.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, because the companies left the area and they all broke their leases and left and went to Pleasanton, where there were new buildings.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“It didn't touch our lunch trade, but the morning trade was badly hit, which was our money making. We were still profitable, but very little. I mean, you know, it had become stressful because every day counting the money would be like, oh my gosh, now what do I do to fix this? But, you know, this was one of the biggest lessons I learned The Delhi was that you not only have to learn the business, you have to learn what to do when things go wrong. What do we do now?”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Well, it went very well for the first three months. In fact, then looking at how to increase sales, cappuccinos had just come up, espresso machines had just come up. So decided to add an Expresso machine. As I said, the first four or five months were great. Till we had this primo coffee open right across the street.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“It was just a regular sandwich place, a breakfast and lunch salads and sandwiches. I used to open the deli at 6.30 in the morning. From 6.30 to 10.30, we had already done $350. And it was the maximum profit-making business because coffee only cost you 10 to 15 cents and you sell it for a buck. The biggest attraction to us of this deli was the fact we had come to the United States for the kids and we had decided very early on that one parent would be at home to see the kids off to school and one parent would be at home when the kids came back from school. That was a big driving force in us selecting the kind of business we did.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, we had come, you know, my mother in law in India when we were leaving, she said, Why are you going? You have everything over here. And I said, you know, you'll go and start working for other people over there. I said, no, I'm going there to give people jobs, not to take a job. And something said in jest at that time was something which I really followed over here and said, okay, so and we were managing the street vending business of ice cream, which was a lot of hard work. And so I said, we have to work so hard, we should be doing it for ourselves, not for somebody else. You know, we had the responsibility of everything, the money, the banking, the cleaning, the hiring of drivers, the maintaining of the trucks, which by this time we had 25 ice swim vehicles going out. So we had to keep running around. A truck broke down on the route and we had to go and get it towed back. So there was a lot of work and we did it like our own. So we said if we have to do”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So, how to balance a checkbook? How to call in salary? How to do banking? Because these drivers would come back with change coming out of your ears. So we had to roll them all up at night and then do bank deposits every second day because you couldn't have all that money in the house.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Was a lot of learning for me. You know, my brother in law, as I call him, my business guru, he taught me everything. And he also expected a very high degree of like, you know, I got my driver's license and he said, oh, now you have a driver's license. Just go and get the city permit for this truck, this heavy truck. And I just got my license today. But I wasn't going to tell him that I'm not going to do it. I just took the truck and I went and got the license and came back. But things like that, he expected me to do. And I just did them because I wasn't going to tell him I don't know how to do it, which taught me a lot of stuff and gave me a lot of confidence in being able to do stuff on my own.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, devote a whole company from the East Coast, and they already had twenty trucks. That part of it, my brother-in-law managed. We just ran the business to make sure that the trucks went out every day and they were stocked with the right amount of ice cream. Then you were fine. And we knew that the company's making money”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Well, we thought that if tomorrow this thing doesn't improve and the kids grow up and they're going to say, if you had this opportunity, why didn't you leave? And the roots were a tipping thing, but the main thing why we came to the US was that the kids, children, would have a better education and a better future in the US. So we decided to just take the plunge and move.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“The future. Yeah, it changed the atmosphere around us too because it just killed something in us that we were suddenly outside, foreigners in our own country. It was horrible. It was just horrible.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“I remember the day that this happened, and then, of course, everything was shut down for a whole day. We had news on the TV about her being assassinated and that revenge would be taken on these assassinating. So hordes of people came through the roads and went into all the sick businesses. So they were just broken into and then we had Reuts all over. And suddenly overnight I became a sick from an Indian.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, we applied for it and we got called to the embassy within months Immigrate. So we didn't want to move at that time. My in laws were totally against it. They were the elders of the family. It was not accepted that you do things against your parents' wishes. So then we just put it on hold and put it on hold. We said, you know, we are not ready, we are not ready. When we'll be ready, we will get in touch with you.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“So, this was basically curry sauce. The beginning I used to do all this cutting of onions one day and roasting it and putting it there. But then later on I found this dehydrated onions in the local cash and carry and I started making it with that, which worked very well. I used to make the sauce and keep it. And so I had the sauce always and just put lentils on one side and the curry on the other and rice on the third stove Dinner used to be ready in half”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Well, I love cooking, but I don't like spending hours in the kitchen. I have to make my work short. So Surinda would get home and I would get home half an hour before him and quickly put dinner together because I had these sauces made and ready in the fridge.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Yes, if I saw somebody cooking something that I liked, I never forgot it. There used to be a maid whom my grandmother loved and she would only eat food cooked by her hand or her own hands. So we had this little mud stove, not stove, it's like cook, I don't know what you'd call it, but in Hindi you call it chula outside in the verandah and she had an iron walk on top and she made this eggplant and potato dish. I used to love it and I remember the recipe even now. So, cooking, I was fond of. And then my father pushed us into all this baking and stuff as well. And so we learned how to make fish fingers, how to make rifle puddings, how to make kidney pies, very, very young age.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Exactly. Very frankly, I wanted to get married myself. I wasn't one of those who, as I said, I wasn't studious and I wasn't looking forward to having a career. I had very early on decided that I just wanted to be a mother at home with the children. And Surindham, my husband, used to visit our house all the time. And he was very, very kind. He was very caring. He would take care of the woman folk in his household. And I used to look at it and say, wow, what a great boy he is. And early on decided that I would love to have a man like him as a husband”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Well, my sister got married at 19. And when I reached 20 and I wasn't even engaged yet, it was kind of a, oh, when is she going to get married? It's so crazy to think about it.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT
“Butter is consumed everywhere all the time. Butter is the cow is one of the reasons why the cow is sacred is that if you have a cow, you have everything that you need to eat. And you can't eat it. If you can't eat the cow, you just... Take what she gives you. So butter is not an essay, but check in every, yeah, we had chicken drinks. It wasn't looked upon favorably, not because of the faith, but generally.”
2022-03-14 · How I Built This with Guy Raz · Sukhi’s Gourmet Indian Food: Sukhi Singh and Dalbir Singh · IDENTIFIED FROM THE TRANSCRIPT