Conscious Carnivore

Hi there, welcome to Conscious Carnivals. We situated at Makers Landing, Cape Town, Kurs Hi, I'mo1. Hi, I'mo2 and welcome to Conscious Carnivals. I'mo's boss and he's my boss as well. So we share space basically and we partners together in the space. We friends and we basically started Conscious Meat Merchants. We started from a pop-up from at home and eventually grew into what you see now as Conscious Meat Merchants. So basically the pop-up started because we travelled a lot together and we enjoyed a lot of flavours and cooking at home in Spickly Brian. So we incorporated all of that together and we started the pop-ups to basically incorporate all our travel experiences into a meal. And basically We actually wanted to show people as well the flavours that we enjoyed and wanted to give it to the broader community and the Muslim community. Mo and I obviously being friends and fighting a lot and arguing over woodcooks better. We eventually came up with awesome burgers and awesome menu items and then that evolved into Conscious Carnivals which was that we are egg and then it involved into Conscious Carnivals and Conscious Meat Merchants. The Conscious Meat Merchants side of it is the Bhuchiri element and then the Conscious Carnivals is the Eteri element. Everything is basically done on charcoal so that's our philosophy as well. Everything is done on charcoal. If we just have touch into the Bhuchiri a little bit, There's lots of Bhuchis around. What makes Conscious Meat Merchants different to everyone is that we look at doing all the niche plans. So Shakutri in the Muslim industry is very, very tiny, doing authentically. So we basically gathered the years of experience through different development partners and we started incorporating elements of the Shakutri. Prashutra, Chorizo, Salami, going back to the old ways of curing elements and that's what we are doing. And then if you visited our Bhuchiri you'll see a large display. That's not just a display, it's a dryage cabinet. So all the meat served to our Bhuchiri customers as well as our restaurant customers is all dryaged in our cabinet and then once the meat is dryaged and it reaches a certain level that we are happy with, we basically serve it in the Bhuchiri or into the restaurant. We find ourselves within Maker's Landing. Maker's Landing finds itself within the Cape Town crew terminal. The market opens from a Thursday to a Sunday. Conscious Carnivores is open from Thursday at 11am to the restaurant. So 8pm at night and over the weekends from 11am till 10pm. And the hours obviously change from winter to so whenever I talk in the year, they already know that I'm a sausage lover so I enjoy it. So we have different sausages. So whatever you see in the Bhuchiri counter is what we serve on the fryer as well. So you can choose your steaks, the sausage, the favorite items. It's our menu that we actually finalize now. It's a combination of all the stuff that we've already. . . There's a lot of tweaking that goes into it. So we've actually almost, how can I say, it took a long while to get to where we are now for the development. Lunch is on the food side. On the eatery side there is a lot of thought that goes into it. But The most a creature of habit, sausage, lettuce, one or two other items and that's it. Unfortunately, I have to be the food snob and try everything to make sure that all the menus, all the items are done correctly. So in Agitya I have to try basically everything. So every time I get here, I have to try something new. So charged pineapple milkshake is a conscious kind of a milkshake. Pineapple that grows on the fire basically mixed with a lime and coconut and a couple of other elements and then we form a milkshake. We're obviously taking everything from fire into the drinks as well. We've now specialized our moktel area. So we call it the mixology section where we've expanded all our milkshakes as well as our moktels. So our moktels are basically authentic items that's obviously non-alcoholic to provide for the Muslim community and it takes you through from different flavors, sage, margaritas, it takes you through all the elements of those. So I hope you enjoyed this video. I hope you enjoyed it. I'll Bye.