We speak to chef Priyal Sing-Delange about why she started her cuisine business, Pepper Pan
What services do you offer?
Customers are offered the option of viewing my weekly menu of authentic home-cooked Indian meals and can place orders to either collect or for meals to be delivered.
When did your business start and what inspired this venture?
My business started in July. I had the idea when I first moved to the Eastern Cape from KZN in 2017, but it wasn’t until this year that I finally put the idea forward on a local Facebook page.
My inspiration came from always being around home-cooked Indian meals. It’s my culture, my tradition, and reminds me of home. When I moved here, I could not find any Indian food that resembled the taste I was used to. By cooking my meals, it allows me to carry a bit of my ‘home, upbringing, and culture’ wherever I go and that’s what inspired me to start this.
What experience does one need to be able to do your work?
The basic experience one would need is the willingness to explore different flavours of the Indian culture, as well as learn about the different types of cuisine to properly be able to prepare, cook, present, and deliver each meal.
Basic cooking skills are important, but the only experience I had was watching my parents and grandparents cook, helping them around in the kitchen, and picking up on certain techniques here and there.
How many people do you work with?
I work by myself, from my own home using my own kitchen. My wonderful husband, Glen Delange, assists as much as he can after work.
How do you come up with recipes?
My recipes are all home-based meaning that I grew up with these dishes and I have just modified them.
What satisfaction do you get from your work?
The greatest satisfaction I feel is when I have customers tell me how tasty their meals are. To be able to make someone else’s tummy and taste buds happy knowing that they trust me enough to provide them and their families with meals, I see that as a blessing.
What do you think makes your business stand out from others?
The difference is that although my food is cooked daily from scratch and is fresh, I don’t freeze my food. Also, get my spices directly from KZN.
Who is your target market?
It ranges from young adults to married couples, elderly individuals, children, vegetarians and vegans.
What goals are you working towards?
To share my journey and build a strong customer base who have faith in my food. I would also like to open my very own restaurant.
What advice do you have for anyone starting their own business?
My advice is to go for it. If it matters to you and you believe it will work, then all you need to do is believe in yourself.
Where can our readers find you? (contact details/social media)
My contact details are 081-592-2889. You can also follow my Facebook page called ‘Pepper Pan’. I have my WhatsApp chat link on that page, as well as the various weekly menus.
