Tikka N Talk — AAPI Month Feature
Tikka N Talk has filled the Indian food void for Austin Street locals ever since Sonu decided to set up shop on Austin Street at the end of 2020. As a Queens local, Sonu is no stranger to the hustle and bustle of the Big Apple as he brings experience from working at a high-profile eatery near Rockefeller Center. During a chat with Support Forest Hills Eateries, we learned about how he’s managed to persevere through challenging times alongside his family, his message of acceptance and just how much heart and soul is poured into crafting his mouth-watering Tikka N Talk classics.
How did you decide to enter the restaurant business and why did you choose Forest Hills?
I came to the US from India in 2009 and started working in construction. Then I got a job in a restaurant as a counter person. I became interested in cooking and learned from the chef. Then I managed a restaurant near Rockefeller Center called Spice Grill for seven years. It was a really busy place: there were lines out the door and people loved the food.
When COVID hit, I was in India. India was on lockdown and we provided food to 50–60 families. The conditions there were really tough. When we came back in June, we had to close our restaurant because business was so bad, we couldn’t pay rent.
My wife and I live in Queens and we had always wanted to open an Indian restaurant in Forest Hills. One day we saw this place for lease so we jumped on the opportunity. We love the neighborhood. The community is so supportive of their local businesses.
What’s on your menu?
Our menu has the most popular dishes from northern India, like chicken tikka masala. When you talk about Indian food, that’s the first thing on anyone’s mind. I’ve eaten it at a million restaurants and we have a really distinct flavor — we use one sauce and we’ve never switched it up because people love it. We don’t take shortcuts. We use the proper ingredients and we cook the sauce for hours.
We also have Lasooni Gobhi, which is like cauliflower wings, but it has a sweet twist to it. Then we have Chicken 65, a spicy, dry dish which you’ll find in very few Indian restaurants. Palak Paneer is another favorite — it’s fresh spinach with cheese. So if you come here, those are some customer favorites.
What challenges have you faced during COVID?
We opened in November, when seating capacity was at 25%. We were expecting it to get better, not worse, so it was a shock when indoor dining closed completely in December.
The wintertime was a really tough time for us. We were just doing takeout and deliveries. If there was snow outside, there was no business. There were weeks where we weren’t even making $100 a day. Sometimes negative thoughts entered our minds, but we had to stick to our plan, give it our best, and push through.
Unfortunately, we didn’t get any financial support from the government. We were not eligible for PPP loans because we were not open before February 2020. But we’re lucky it’s a family business, so whenever we needed something, they always helped a lot.
But now the weather is getting good and when that happens, people like to come out and eat. So hopefully we’ll see positive results. I love walking out from the kitchen and seeing people talking about how much they’re enjoying the food. That’s why we’re here.
What are you doing to keep your staff and customers safe?
We’re all vaccinated and we all wear masks. We check our employees’ temperature when they start work.
When guests come in, we check their temperature and take their information for contact tracing. We have a large space so we can keep the tables six-feet apart and put up barriers between tables. We also have outdoor seating available. Additionally, we clean at least three times a day.
We also use Uber, DoorDash, and have our own delivery drivers so we know they’re all set.
What are your reflections on being an Asian business owner in the community?
We feel like our community has our back. We’ve never had an issue with racism. People come from all kinds of different places and will not judge us based on our skin or the way we speak or our accent. It seems that everybody feels like we’re part of the community now — that that’s who we are and this is where we belong.
We’re a small business and we’re part of the Asian community so we’re always welcoming, no matter who you are. This is a place where you get absolutely no judgment. It’s inclusive. That’s how we roll!
Do you have any lessons learned from owning a business?
I learned from my uncle. He was a restaurant owner and a manager, but he could do everything. If our chef didn’t show up, he’d jump in and start cooking. If you want a business, you have to know how to deal with everything. You have to be all-rounded and keep learning, not just stick to one thing. Once you know how to do everything by yourself, you can train people properly and run the business how you want.
Do you have any final words for the public?
We’re forever grateful that we were able to come into this community. We are open to everybody. We have halal and vegan options. All we want to do is serve you good food and have a good time together.
