Katlama comments
Following on from earlier:
"Firstly, I would like to congratulate Riz on what sounds like and epic and triumphant adventure. Alas if only Sir Thomas Cook was still around you could have received the credit which you so richly deserve. You are truly a man of stature. I am in agreement with your assessment, if only fried for maybe 60 seconds longer the resulting Katlama would have been more complete and able to compete with the mid-range Katlamas abundantly available in the culinary epicentre of the UK, Birmingham also know as Katlama Capital.A Katlama Klub sounds cool, though a few more sources of katlama may need to be located first. A while back I also thought about a chain of Katlama outlets in the London regions, toying with the name Katlama King and Katlama Kafe. You could serve pre-cut katlama up like a pie, with different sauces (I'm loving the red sauce - some times I like to cut it with a little bit of the minty stuff on top). There is another brown tamarind sauce which has onion chunks in it, which is also delicious. Based on its general low price I imagine the cost per katlama is darn low, suggesting big profits could be made (if you didn't eat all the stock first, of course). If I had the resource, I'd be straight in with this idea. One day.
So now as I sit at my humdrum workstation at my mediocre job my mind can't help but wonder if there could be other Katlama's in London so that I can compare Tayabs offering and set a benchmark for the London Katlama's. Something that has not yet been achieved! If I have come this far in my quest It would be rude not to wouldn't it?
Tonight I will sample the first of my home grilled Katlama's, feedback to come! I personally prefer the red sour sauce than the white minty concoction. I am yet to dine in at Tayabs, so let me put this out there for anybody interested in a monthly Katlama Klub for like minded people. Comments Welcome!"
2 comments:
The Katlama chase has taken me on a long and windy road, often painful and sometimes fruitful, regardless never has there been such a worthy reward at the end! Yes a Katlama, that golden crispiness shining gloriously like an Egyptian Sun fit for a Pharaoh. I often think of the pricing structure of a Katlama and why is it so low? After all the care that goes into preparation, stuffing, frying and preserving should warrant a higher cost per disc, even the labour alone would inflate prices. But it is what it is and the 'slice like a pie' concept will indeed reap rewards! Today I am considering securing capital for this venture by applying for the next dragons den. I am sure that James Khan will be wide eyed and the idea and that lanky Scotsman will be first out of his chair to sample the delights and compare with the haggis.
As a fully qualified and experience scholar of the Katlama is see myself as the obvious choice to head up the Production element of the business. I would need a partner with similar interests to sell and market this idea to the masses. What do you say Riz? Are you in?
Harry
I can only posit that the Katlama exists in an alternate, perfect universe, and enters into our world through little Katlama sized blackholes - coming from a land of perfection, where of course there is no inflation, the price remains perfectly graded to maximise the happiness of all.
If we can get a hold of the secret recipe, we can create and adulterate the disc ... and take over the world. The Dragon's Den wouldn't know what's hit them - in a Katlama induced daze the Dragon's would be clambering over each other to make the dream a reality, and I'm sure we could secure full financing for a 5% stake. Imagine, a Katlama on every table!
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