A Japanese plan to sell curry in India all stemmed from a hungry expat looking for good food in Tokyo.
It was 2015, and New Delhi native Robin Srivastava had started a two-year temporary transfer to Tokyo in the mineral and metal resources division of the giant conglomerate Mitsui & Co. He wanted to try all the food Japan had to offer but was struggling to find restaurants in his neighborhood with English menus.
Then he found one that did, just across the street from where he lived. It was called Coco Ichibanya, a restaurant chain with more than 1,200 outlets across Japan that serves what's called curry rice, a thick brown curry sauce often including meat and vegetables that's poured over a bed of sticky rice.