When asked what sets his restaurant aside from others, Mr. Singh answers, “Our food is totally different from anybody else." He accentuates this statement by emphasizing that Mughlai food is "totally unique compared to all other Indian foods." Pressed further, Mr. Singh admits that "the technique of cooking is different...it is much more, how can I put it, more labour intensive."
Demonsration of Chopping Vegetables
Demonsration of Chopping Vegetables
Nan Making Demonstration
When asked about what ingredients are used in his cooking, Mr. Singh begrudgingly, says, “I think those are trade secrets. I cannot divulge those things.” But, being the inquisitive sleuths, we History 485 students are, we managed to sneak a peak of Mr. Singh’s spice shelf.
Mr. Singh was however, very amenable in revealing his experience in starting a business. His useful advice is as follows, "usually, when you open up a restaurant, it is always a slow process. It takes six to nine months – up to a year to build up some base. The better your quality of your food, the sooner people will find you."
In regards to Akbar’s clientele, Mr. Singh affirms that his customers are, a "maturer clientele, people in their thirties and up and all the way up to ninety years young!" He also adds that he has a varied clientele, mostly west siders, and some from Whiterock and Surrey.
When asked, does the menu reflect any ‘fusion’ dishes, Mr. Singh maintains "No, definitely not fusion, it is traditional Indian food."