Opening a restaurant costs money. A good deal of money that founder Patty Bhava just didn't have when he was ready
to start up. But he couldn't deny his passion for authentic Indian food prepared the right way, nor his belief that the American quick-service
diner needed healthier, more exciting options.
So Pat, armed with his great idea and a world's worth of motivation, gathered up family recipes
cultivated over generations, and cleaned out his savings by purchasing a vending truck. It was risky; mobile vending
had hardly appeared in Tampa at that point, and it was mostly hot dogs. But Pat trusted his gut instinct
that people in Tampa would love authentic Indian food served in a less intimidating manner. Some people
called it the "tan-door-ree truck", some called it the "curry cart", but everyone agreed on one thing:
the concept and food were great.
