From Korma to Vindaloo

‘Chicken Balti!!!’, screamed the customer. It was a Friday evening, time for the great British tradition of ‘Curry and Beer’. It did not help that it was nearing what passes for as ‘summer’ in the UK and India was out of the World Cup. The kitchen was humming with activity, but the orders were not coming through at the rate it was expected. As I peered at the customer through the kitchen porthole, I looked at my ‘Front Office’ taking the orders and I remember saying to myself – ‘Good Lord what have I got into, there is no such thing as a Chicken Balti in India.’ Chicken Balti or for that matter, Vindaloo, Madras et al don’t exist in India; neither does the ubiquitous Cobra. All these should find a place in the museum as part of the Great British Inventions along with the Hovercraft and Viagra.

As you would have figured out, India is slowly becoming the ‘Kitchen of the IT world’. We are dishing out whatever the world is ordering or has an appetite for. So whether it is Siebel Upgrade, Oracle CRP in a week, SAP in a box – the kettle is on 24×7. I don’t make any pretensions that we get it right all the time, and that everyone is ok with curry. However, it is still a great thing to enjoy especially, since we can alter the flavour to suit every taste. Little wonder that Tesco has a ‘Indian Food Heat Guide’ in its world food aisle. A bit of caveat emptor – If Vindaloo is not your cuppa, why not try the Korma – we have got it sorted

The Rightshore™ kitchen is motoring along well. The great thing about the kitchen is that you get opportunities to work with multiple front offices. Indeed they do say cooking Indian ‘Balti’ is really simple. All you need is 3 basic types of gravy – Yellow, Yellow-Red and Red – and you dunk in your meat or veggies as per order and presto, you have the full range from Korma to Vindaloo. Indian IT is a bit like that too, we do the full gravy range from Bespoke Java/.Net to Package Siebel/SAP; Dunk in ‘Industrialisation (low prices) of the Back Office’ and ‘Intimacy from the Front Office’ and presto, a great value proposition for the client.

I can continue gazing out and wondering why is it taking the Front Office so long to take the order, but my yellow gravy is starting to boil over and I need to run. In future editions, I hope to share with you some of the recipes for success. But at the moment my greatest fear is someone in India ordering for a Chicken Glasgow or a Lamb Liverpool for they don’t exist either!!!

(This article by me appeared in the Capgemini ‘Organic Kitchen’ CRM Newsletter.. (C) Capgemini)


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