Today we’d like to introduce you to Russell Ramaswamy.
Russell, can you briefly walk us through your story – how you started and how you got to where you are today.
The Curry Sultan story, the first branch began in Monterrey, Mexico more than six (6) years ago; thanks to a job transfer which took the Chef from Australia to Mexico. First only serving meals to go in 2009 and then from 2010 on-wards in a small yet cozy location at the heart of old San Pedro, the poshest neighborhood in Monterrey.
Curry Sultan introduced delicious Indian food to the Mexican audience bringing words like Samosa, Naan to the exacting Mexican taste buds and has been well critiqued by food critics from the newspaper El Norte.
Please check out the reviews by food critics Cony DeLantal and G.L.Othon (not their real names but their pseudonyms!) http://tinyurl.com/omrtnaf and http://tinyurl.com/3webvde and also Tripadvisor http://tinyurl.com/c4w38zd
However, we don’t wish to rest on our past laurels as the Chef firmly believes you are good only as your last meal! The Chef is an Indian-American, Russell Ramaswamy who is more a citizen of the world having lived and worked in the US, Australia, Germany, Turkey, Brazil and Mexico and speaks five languages among them Spanish and Portuguese.
Five years ago, the Chef moved to the Humble, Kingwood, Atascocita neighborhood and started an Indian restaurant as none existed in this area. The restaurant is locally owned and operated in a sea of corporate franchise restaurants. Curry Sultan is socially responsible, it donates to Humble ISD on a monthly basis by doing Spirit Nights and other local causes. Curry Sultan pays its cook staff a living wage and also recycles.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
No, anything but! A few landlords refused to rent as there was no Indian restaurant in the neighborhood. They didn’t wish to take the “risk”.
The contractor we hired was a shyster, stole a lot of money $10k plus and we had to borrow from family and friends to finish the project.
However due to sheer grit, determination help from family and friends, employees we are close to completing two years with Excellent Facebook, Google and Yelp reviews. We have repeat clients who are with us since the first month we opened.
Curry Sultan – what should we know? What do you guys do best? What sets you apart from the competition?
We are locally owned and operated family run restaurant.
We cook fresh and NEVER do buffets.
We use real expensive ingredients as the recipes call for Cardamom, Cinnamon, Saffron and Poppy seeds and it can be tasted. We treat our employees well, pay the cook staff a livable wage $13 / hour plus tips.
We are also socially responsible donating to local schools.
Finally, we recycle incurring additional costs.
What is “success” or “successful” for you?
Being well received in the community, getting repeat clients and clients who are tasting Indian food for the first time and loving it.
Pricing:
- Average price of $11
Contact Info:
- Website: www.currysultan.com
- Phone: 281-812-4777
- Email: contactus@currysultan.com
- Facebook: www.facebook.com/currysultanusa
- Yelp: yelp.com/biz/curry-sultan-humble
Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
