We track the path of restaurateur Gaurang Gahoi, owner of Sydney's Foreign Return. Gaurang aims to "free butter chicken from the pressure to perform", shining a light on lesser known Indian dishes. How did hospitality reel him in, what are the differences between working for a hotel group and being an independent restaurateur, and what are the crucial elements to creating a point of difference in a business?\n\nhttps://www.foreignreturn.com.au\n\nFollow Dirty Linen on Instagram\n\nhttps://www.instagram.com/dirtylinenpodcast\n\nFollow Dani Valent\n\nhttps://www.instagram.com/danivalent\n\nFollow Rob Locke (Executive Producer)\n\nhttps://www.instagram.com/foodwinedine/\n\nFollow Huck (Executive Producer)\n\nhttps://www.instagram.com/huckstergram/\n\nLISTEN TO OUR OTHER FOOD PODCASTS\n\nhttps://linktr.ee/DeepintheWeedsNetwork