Indian expat opens restaurant as center of cultural exchange
Indian expat opens restaurant as center of cultural exchange
2024-06-21
Satyajeet Ashok Shevgan initially came to Taiwan to study, and after graduating, he found a job here. He now runs an Indian restaurant in Taichung. Unlike other places that tend to offer just one type of regional cuisine, Satyajeet offers dishes from central as well as northern India, with customizable spice levels. This year he even attended the Baishatun Matsu Pilgrimage, offering free chai to his fellow participants.
Satyajeet Ashok Shevgan
Restaurant owner
This black salt was brought from India. We use it in summer drinks.
Add black salt imported from India and some ice, then shake vigorously. Top it off with soda water, as well as lemon and mint to add flavor, and you’re done.
Born in Mumbai, Satyajeet Ashok Shevgan has already lived in Taiwan for 11 years. He originally came for university, then found a job in Central Taiwan after graduating. Now he runs his own restaurant.
Satyajeet Ashok Shevgan
Restaurant owner
We’re accustomed to different things than Taiwanese people. Taiwanese eat breakfast at 7 or 8 a.m., lunch at 12 or 1, then dinner at 5 or 6. But Indians eat breakfast at 8 or 9, then lunch at 2 or 3 and dinner at 8 or 9. But here in Taiwan we have no choice. By 10 p.m. I’d be hungry, so I started cooking for myself. I’ve come to really enjoy it.
Cooking has become an interest of Satyajeet. At his restaurant, he hopes to offer a wide variety of options for his Taiwanese and Indian customers. Every weekend the restaurant turns into a space for cultural exchange, where visitors eat and share about their lives.
Satyajeet Ashok Shevgan
Restaurant owner
I’m thinking that I’ll gradually start to sell some Indian products. For instance, woodwork from India is pretty special. We’re thinking of selling all kinds of different things.
Satyajeet is passionate about cultural exchange. He even participated in this year’s Baishatun Matsu Pilgrimage, where he handed out free chai.
Satyajeet Ashok Shevgan
Restaurant owner
We’re closed on Tuesdays. Matsu was just over in Dajia, so we could participate. It’s similar in India. When I was little, I’d also walk with the deity for two or three days, over 50 or 60 kilometers. It was a lot of fun.
Satyajeet has done it all in Taiwan, from studying to working and starting a business, even participating in religious festivals. He can’t be called anything other than Taiwanese, ready to tackle whatever’s in store for him next in his second home.
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新住民薩蒂亞創業開餐廳 印度料理可調整辣度
2024-06-21
從印度來臺念書的薩蒂亞，畢業後選擇留在臺灣工作，現在在臺中開印度料理餐廳，有別於傳統印度餐廳，口味偏單一，薩蒂亞提供印度當地中部、北部的料理跟飲品，而且辣度還可以自由調整，今年他更參加白沙屯媽祖進香，並準備免費印度奶茶，讓香燈腳拿取。
[[印度新住民 薩蒂亞]]
“這是黑鹽從印度來的，帶過來的，這是我們夏天的時候，飲料裡面用的”
從印度進口的黑鹽，以及冰塊，上下搖晃，再加入蘇打水，和檸檬，薄荷葉增添風味，大功告成。
印度孟買出生的薩蒂亞，在臺灣生活已經11年，起初是來唸大學，沒想到畢業後留在中部工作，最後居然創業開餐廳。
[[印度新住民 薩蒂亞]]
“我們習慣跟臺灣習慣不一樣，臺灣習慣都是7點、8點吃早餐，中午12點、1點吃中餐，晚上都5點、6點吃，但印度人不一樣，我們8點、9點吃早餐，2點、3點吃中餐，晚上8點、9點，但是我們在臺灣這樣的文化，我們沒辦法，10點會肚子餓，所以就開始自己煮，後來變成一個很喜歡的一個興趣”
煮菜煮到興趣，薩蒂亞乾脆自己開一間，有別於傳統的印度餐廳，他希望提供多元菜色，讓臺灣人和印度人品嘗，每逢假日，餐廳也成為臺灣和印度的交流場所，一邊用餐，一邊分享生活，增加兩國情感。
[[印度新住民 薩蒂亞]]
”我也在想以後慢慢賣印度東西，假如說印度木工比較有特色，所以我們也在想賣很多不一樣印度東西”
薩蒂亞致力兩國文化交流，接地氣的他，今年也參加白沙屯媽祖進香活動，並準備免費印度奶茶，現場發送。
[[印度新住民 薩蒂亞]]
“我們週二休息，媽祖剛好在大甲那邊，我們也可以走一走，印度也有，小的時候我們的神明也會走，那時候我們走了2天、3天，走了50公里、60公里，那時候也是滿好玩的”
薩蒂亞在臺灣求學工作創業，並體驗宗教活動，已成為道地臺灣人，這位新住民在第二故鄉，持續向前邁進。
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