Speaker 1: Tarrange restaurant.
Speaker 2: Restaurant is what we are talking about for our small
Speaker 2: business Shout out today, Tarrange restaurant that is on Limburg
Speaker 2: Drive in Los Angeles.
Speaker 1: Where is Lyndbrook Drive in Los Angeles?
Speaker 3: NOAs we are very close to Wheelshair okay and Westwood by.
Speaker 4: Hammer Museum.
Speaker 2: Okay, Okay. So NAS is joining us now nas Parage.
Speaker 1: Like three times you're listening to me practice. I was
Speaker 1: listening to her when she said it, thank you.
Speaker 2: For joining us. You all specialize in Persian food and
Speaker 2: this looks fantastic, kebabs and the like.
Speaker 1: I was just telling you off the air.
Speaker 2: I have read so many articles that say Mediterranean diet
Speaker 2: is the way to go in terms of as Richie
Speaker 2: would put it, getting ready for summer, and that is
Speaker 2: what you specialize in. Hearing the fileman on kebobs, the lamb, kebabs, chicken,
Speaker 2: all of that, just to scratch the surface of what
Speaker 2: your specialties are.
Speaker 3: Yes, yes, yes, So first of all, thank you so
Speaker 3: much for inviting me. It's an honor to be here. Honestly,
Speaker 3: I've been a huge fan of yours for years. You're
Speaker 3: one of the reasons that my English is kind of better.
Speaker 5: That's the greatest compliment I think that we could receive.
Speaker 4: Thank you very much, just we don't speak no, not.
Speaker 3: Yes, actually, and I was quite pleased to see these
Speaker 3: articles that is coming in the last four to five
Speaker 3: years that Mediterranean diet is actually one of the best
Speaker 3: diets to lord the heart disease, lord of cancer, because honestly,
Speaker 3: it is very very clean food. We don't have anything
Speaker 3: deep fried, we don't have anything preserved. We don't use
Speaker 3: any artificial ingredients in our food. It is basically everything
Speaker 3: is steamed or it is grilled.
Speaker 4: And we do a lot of olive oil.
Speaker 3: My brother and I started this restaurant when I was
Speaker 3: twenty five four years old, about a year and a
Speaker 3: half when we moved to the US. Really didn't know much.
Speaker 3: He has this amazing brilliant business mind, and I love
Speaker 3: cooking and hosting, and restaurant.
Speaker 4: Was the way to go.
Speaker 3: So if you started in Torrance, it was a small,
Speaker 3: small restaurant in the corner of Applauza, right in front
Speaker 3: of my community college. And longer story, so four years
Speaker 3: later we wanted to do something a little bit bigger
Speaker 3: and better, and we started in Westwood Village, in the
Speaker 3: heart of Persian community, as a lot of people call
Speaker 3: it Teheranjals and honestly, so many persons there. If I
Speaker 3: lived in Westwood, I couldn't talk English.
Speaker 1: Yeah, I guarantee you that.
Speaker 2: So I bet that that's.
Speaker 1: Very welcome there.
Speaker 2: Like I mean, you must be very busy.
Speaker 3: It is very busy. However, there's a lot of competition
Speaker 3: because there's like a zillion Persian restaurants to choose from,
Speaker 3: so we had to find a way to stand out.
Speaker 3: So we made it very modern and we made everything
Speaker 3: that we have scratch. We don't have a freezer in
Speaker 3: the restaurant.
Speaker 1: And that's gotta be a lot of turnover then for supply.
Speaker 3: For it is we go shopping four times a week.
Speaker 4: But it worth it, it worth it. Yeah, you can.
Speaker 3: You can taste food. It is fresh. This is what
Speaker 3: we have at home. I've been eating our food for
Speaker 3: nine years and I don't get tired of it. So
Speaker 3: I think it's a pretty good time, right.
Speaker 2: I don't think I get tired of Yeah. So you
Speaker 2: and your brother run the place. This is something that
Speaker 2: you have talked about for a long time, and your
Speaker 2: parents did. They grew up, grew up cooking.
Speaker 3: And my mom is a fantastic cook, but she was
Speaker 3: a teacher. My dad was a banker, so we had
Speaker 3: no idea how to run a business. But we started
Speaker 3: from this small restaurant and a lot of by a
Speaker 3: little We learned from the curves, from the things we
Speaker 3: were at a points that we were running out of
Speaker 3: chicken would run to raups, buy chicken, bring it back,
Speaker 3: cook it and sell it, and we would deliver the
Speaker 3: food ourselves. So it was crazy journey. We had to
Speaker 3: like clean everything and it was a small restaurant business.
Speaker 3: But with all the opps goals, I think everything you
Speaker 3: learn it just makes you better and stronger and a
Speaker 3: little bit more resilience.
Speaker 2: Yeah, so what do they think? What do your parents
Speaker 2: think about it?
Speaker 3: Oh?
Speaker 4: They love it.
Speaker 3: My mom she's still a little bit iffy about me
Speaker 3: not becoming a doctor, but.
Speaker 4: I think.
Speaker 3: But sometimes when I complain that i'm a little tyre,
Speaker 3: She's like, do you want to.
Speaker 4: Go and just go meeting.
Speaker 3: I'm like, Mom, I got my master's from Berkeley, You're fine,
Speaker 3: And she's like, just just just putting your thought out there.
Speaker 2: And your brother's kind of doing banking, I mean with
Speaker 2: the business.
Speaker 3: He has this brilliant mind of business and financial which
Speaker 3: I don't.
Speaker 4: I just cock and I love it. But yeah, he has.
Speaker 3: This amazing, you know, brilliant mind of business ownership, getting
Speaker 3: things together, having finding shortcuts, bringing people together, dealing with
Speaker 3: the backstaff, which I think it's a great.
Speaker 2: Good combination for the both of you.
Speaker 4: Do you fight We do not.
Speaker 1: Wow.
Speaker 4: Yes, you're very very close family, very close and.
Speaker 1: Means sometimes that means that you fight more.
Speaker 3: Yeah, but no, because he does his own thing and
Speaker 3: I do my own thing, and sometimes it's just like
Speaker 3: talk it out. And every time that we cannot talk
Speaker 3: something out, it's always my mom and dad are like stopping.
Speaker 5: You brought us some food for us to check out.
Speaker 5: And I'm most amazed at the three different kinds of
Speaker 5: rice that you have on here.
Speaker 1: Can you explain what they are?
Speaker 4: Of course?
Speaker 3: So the first one is the white rice. It is
Speaker 3: a buzz muddy rice. The way that we cook our
Speaker 3: rices as Persians, it's a little bit different than other rices.
Speaker 3: We soak our rice overnight and it takes about forty
Speaker 3: minutes for it to be made, so the cook times
Speaker 3: that are a bit less, but the way that it
Speaker 3: is all separated grain from grain. It is a little
Speaker 3: different than, for example, the Asian rices that we do have.
Speaker 3: They're a little bit more sticky. So that one is
Speaker 3: the normal rice. The other rice that you have is
Speaker 3: barbary rice.
Speaker 4: In Farci it is esch.
Speaker 3: It is in a family the same family as gojiberries,
Speaker 3: but a little bit more time.
Speaker 1: You say it's very it's it's sweet with that. Those
Speaker 1: are fun berries, yes.
Speaker 4: What's called barberries.
Speaker 5: Yes.
Speaker 3: And the other one is fa bobbing and del rice.
Speaker 3: Another Persian favorite. It is faba bean deal. It goes
Speaker 3: really nice with chicken and lamb which I had a
Speaker 3: little bit for you. And when it comes to our food,
Speaker 3: we are specialized in meat and kebobs. So just to
Speaker 3: get a little bit clear thinking on Persian kebobs, every
Speaker 3: single meat that is grilled.
Speaker 4: Over open fire is a kabob.
Speaker 3: But we have different types of cab So we have
Speaker 3: ground beef which is called kooby dee. We have the
Speaker 3: chanky chicken which is called ju ja kabob. We have
Speaker 3: the lamb chops we call them chice leak. We have
Speaker 3: the ground beef that's kooby dee. So these are all
Speaker 3: types of kebop. Every meat that you grill over open
Speaker 3: fire is called the kebab.
Speaker 1: Do you get you obviously have takeout.
Speaker 5: I mean that's available through through the website Tourange Restaurant
Speaker 5: dot com.
Speaker 2: By the way, chick, and it's really tender.
Speaker 3: That is our special dish, thank you. It's marinated in
Speaker 3: it's a special marination for about twenty seven hours and
Speaker 3: it's white meat because I don't like dark.
Speaker 5: Yeah, that is because you don't like you guys are
Speaker 5: over on Lindenbrook Drives over in the in the Westwood
Speaker 5: Village area. Tourange Restaurant dot com on Instagram as well
Speaker 5: Turange Underscore Restaurant Underscore La Nods. Thanks for coming in today.
Speaker 4: Thank you very much.
Speaker 3: I'm a little shout out for people who are living
Speaker 3: a little bit far from Westwood area.
Speaker 4: If you're opening another location in Manhattan Beach a name Tornge.
Speaker 3: Nice, thank you and it's going to be open probably
Speaker 3: end of June.
Speaker 4: Bly let's see for summer construction work.
Speaker 1: Yeah, excellent.
Speaker 4: Oh that's a great location.
Speaker 1: It's nice to meet you. Thanks for much.
Speaker 3: A pleasure meeting you guys, and thank you so much
Speaker 3: for having me over. I cannot wait to have you
Speaker 3: guys in the
Speaker 4: Restaurant Yes, thank you so much,