Beyond Fine Dining: How Luxury Catering Is Changing the Meaning of Hospitality

Today, where dining out has become an integral part of lifestyle experiences, restaurants across India are reviving a once-favored concept that combines exclusivity, personalization, and luxury private dining rooms. Once the hallmark of elite luxury hotels, private dining has re-emerged as a sought-after experience for discerning diners who value intimate settings and curated menus over the humdrum of crowded dining areas. The resurgence of this trend isn’t just a nod to the nostalgia of old-world charm but a testament to the evolving demands of India’s well-heeled clientele.

“The upsurge in private dining suggests a shift towards privacy and customization,” explains Chef Ishijyot Surri, Executive Chef and Founder of Mulk, Miniyaturk, and SJI Gourmet. “This concept not only allows diners privacy but also offers curated menus and dedicated service staff, a refined alternative to noisy dining areas,” he shares.  For today’s diners, especially in metropolitan cities, exclusivity and personalization have become key pillars of a memorable dining experience.

The Growing Demand for Personalization

What makes private dining rooms stand out is their ability to transform an ordinary meal into an extraordinary experience. According to Shivani Sharma, Chefpreneur and Founder of Gourmestan, “Private dining rooms have witnessed a resurgence in popularity in recent times, diners are increasingly seeking experiences that go beyond the norm and opting for new and innovative ways to connect with their loved ones.” She adds that these spaces allow restaurateurs to stand apart in a fiercely competitive F&B landscape.

Beyond the promise of privacy, private dining rooms offer diners a highly personalized experience. From bespoke menus designed around specific themes to direct interactions with the chef who introduces and explains the curated dishes, these rooms create a level of engagement that traditional dining spaces cannot rival. Many establishments now offer pairing recommendations, themed interiors, and dedicated staff to ensure an elevated experience.

A Shift Rooted in History

Historically, private dining rooms were associated with grandeur and exclusivity, catering primarily to the elite. Luxury hotels and fine-dining establishments reserved these spaces for high-profile clientele and special occasions. However, this concept is no longer confined to elite circles. Today, mid-range and boutique restaurants are reinterpreting private dining spaces to attract a broader demographic.

The Covid-19 pandemic played a pivotal role in accelerating the demand for these intimate dining settings. As safety and social distancing became priorities, private dining rooms offered a controlled environment where guests could enjoy meals without compromising on comfort or safety. Even post-pandemic, the allure of such spaces has only grown stronger.

Innovations Driving the Revival

The modern iteration of private dining rooms blends traditional exclusivity with contemporary creativity. Restaurants are going beyond mere seclusion, offering dynamic experiences such as chef-led tasting sessions, live cooking demonstrations, and immersive ambiance tailored to events like birthdays, anniversaries, or corporate gatherings.

For instance, Chef Manish Mehrotra of Indian Accent has set a benchmark with his private dining offerings, which combine modern Indian cuisine with an intimate ambiance. Meanwhile, in Goa, Chef Amninder Sandhu’s Bawri presents a unique twist with dishes carved tableside, bringing theatrics to the dining experience.

“Themed menus, beverage pairings, and personal interactions with chefs are what make private dining rooms an enduring attraction,” remarks Chef Surri. “These touches elevate the experience into something unforgettable.”

Future of Private Dining in India

The renewed focus on private dining reflects the changing priorities of Indian diners. As experiences become a key currency in hospitality, restaurants are designing spaces that cater to smaller, more exclusive groups. Thematic décor, gourmet customization, and immersive hospitality are becoming standard offerings in this evolving space.

For many restaurateurs, this trend is a means to differentiate themselves in a saturated market. Sharma predicts that the popularity of private dining rooms will continue to rise, driven by the demand for unique and memorable experiences. “Several restaurants are going the extra mile by having the chef interact with guests in a private setting, which can make the experience even more personal and memorable,” she shares.

A Nostalgic Yet Modern Concept

The revival of private dining harks back to the charm of old-school hospitality while embracing the needs of modern consumers. These spaces strike a perfect balance between sophistication and intimacy, making them ideal for everything from quiet family gatherings to high-powered corporate dinners.

Chef Arjun Malhotra, Culinary Director at Ambrosia & Co. shares, "Private dining is no longer just about seclusion; it's about curating an experience that resonates deeply with the diners. From personalized menus that cater to specific dietary preferences to thoughtfully designed spaces that reflect a theme or occasion, the focus is on delivering something extraordinary. Guests today expect more than a meal, they seek an immersive experience that tells a story, engages their senses, and leaves a lasting impression. Private dining rooms allow us to offer that level of attention and exclusivity, which is truly transformative.

As India’s culinary culture evolves, private dining rooms will likely play a central role in how people connect over food. The charm of this experience lies in its ability to combine the best of both worlds—nostalgic grandeur and modern innovation. It’s not just about dining; it’s about creating memories that linger long after the meal is over.

Visually appealing restaurants is all that matters in the thriving digital age. Exquisite restaurants and cafes can be found where equally exquisite aesthetics beg to be included on your Instagram feed. Mumbai eateries satisfy your cravings for mouthwatering food, but their exquisite ambience and décor also serve as visual treats. These Mumbai restaurants offer everything you might want. While enjoying delicious meals with loved ones in Mumbai, be sure to check out these Instagram-worthy locations that are brimming with artistic decor and inventive touches. The beauty and the artistic vibe of the place often differ with the aesthetic and décor as they give us a soothing ambience.

The increasing power of social media has forced restaurants in the city to devise creative strategies for drawing customers. The power of social media is such that people often seem to drawn themselves to reels and videos that goes viral and tend to visit the places for the same. These are some new restaurants in Mumbai that you should bookmark if you choose your dining spots not only on the basis of the food they serve but also on the atmosphere and interior design. Who doesn't appreciate a fantastic backdrop for their Instagram photos or Snapchat, after all?

Koa

Juhu has always welcomed every change with open arms, and we believe Koa is the kind of restaurant that transports you to a happier time, which is a much-needed escape from the daily hustle and bustle of our busy lives. Launched in October 2023, Koa has one of the best Bohemian décor in the city.

Koa boasts a serene ambience and chic Bohemian decor inspired by the stunning aesthetics of Greece. Another highlight is its multi-cuisine menu, which caters to all palates and offers something new with each visit, creating a culinary adventure of its own. Additionally, the drinks at Koa are like a magic elixir in a glass, perfectly complementing the food and making it an all-rounder.

Koa exudes an alfresco vibe, capturing the essence of the Mediterranean with its clean, chic design and elements inspired by the stunning aesthetics of Greece. 

“The ambience is meticulously curated, offering a seamless blend of modern sophistication and timeless allure, embracing the eclectic allure of its bohemian setting,” said Prasuk Jain, Founder, Koa adding that they create an inviting space for guests to unwind and indulge in the beauty of genuine connections.

QEY

QEY, the brainchild of Divyesh Thakkar, Kaushik Mehta and Vijay Aagarwal, was born from the need for a space where one can belong and unwind in a city that's always rushing in 2024. With this new venture, the dynamic founders of Amicis Hospitality Pvt Ltd seek to redefine the premium dining experience and create a haven where every visit feels like a personalised journey. The restaurant with its unique offerings of loyalty memberships and exclusive access to the place makes it an enticing offer that you cannot refuse. The interior details crafted by Umesh Desai and Associates boast a stylish yet inviting ambience, a harmonious blend of sophistication and contemporary aesthetics, creating a welcoming space for patrons to unwind. From the choice of lighting to the arrangement of furniture, every detail is meticulously crafted to create a space where attention to detail meets contemporary design. 

"At QEY, we transcend the ordinary to create a haven where culinary artistry meets personalised luxury. It's not just a restaurant; it's your corner of indulgence. With our exclusive Loyalty Card and Memberships, we invite you to not just dine but to become a part of an elite community, unlocking a realm of sophistication, extraordinary perks, and a culinary journey that lingers in your memories long after you leave,” shared owner and co-founder Divyesh Thakkar.

Amazonia

Launched in January 2023, the uniqueness of Amazonia lies in its meticulously designed ambience and thematic elements. Our restaurant features a carefully selected palette of colors and decor that you won't find anywhere else in the city. The combination of lush greenery, exotic animals, and intricate design elements creates an immersive rainforest experience that captivates our guests. The vibrant colors and detailed decor transform the space into a lush and immersive paradise, offering an unparalleled visual and sensory experience. This modern interpretation of the Amazonian rainforest, with its blend of natural elements and contemporary design, sets Amazonia apart as a unique and extraordinary dining destination.

Prasuk Jain, Founder, Amazonia, mentioned, “I have always been fascinated by the beauty and mystery of the jungle. My visit to the Amazonian rainforest in Brazil was a transformative experience that left a lasting impression on me. I wanted to bring that same sense of wonder and adventure to the city of Mumbai. The idea for Amazonia was born from a desire to create an immersive dining experience that captures the essence of the rainforest. I love nature, leaves, and greenery, and I aimed to combine the lush, tropical environment of the Amazon with the vibrant energy of Mumbai, offering our guests a unique and unforgettable dining experience that transports them to another world.”

Three key elements to look for in Amazonia are Flamingos, Flora, and Flavours. These capture our vibrant, tropical-themed essence with striking birds, lush greenery, and a globally inspired menu.

Charlee

Charlee was launched in February 2024. The uniqueness of the place is cozy interiors, diverse veg menu and cocktail bar. The restaurant features warm, earthy tones creating a welcoming and comfortable environment. They also offer diverse vegetarian menu and offer a wide variety of dishes to cater to different tastes and dietary preferences. It also options for vegans, and other specific dietary needs. Experiment with global cuisines to keep the menu exciting and appealing. A diverse cocktail menu featuring both classic cocktails and innovative creations, using high-quality ingredients and possibly house-made infusions made the drinks section more classic.

“Our approach to Charlee is like entering a realm of timeless allure. The dark, industrial-inspired interiors, juxtaposed with sleek modern designs, create an ambiance that is both inviting and intriguing,” said Suren Joshi, Co-founder of Charlee adding that the cozy space allows you to have conversations while the vibe of the place plays the main character. Everything about Charlee’s décor element sets the stage for an evening of sophistication and charm. 

In the fast-paced, modern world, dining is no longer just about satiating hunger; it has become a multisensory experience, an art form where psychology plays a pivotal role in shaping memorable encounters for today's discerning customers. From the ambience to the menu design, every detail is carefully curated to appeal to the emotional and psychological needs of the diners. This article delves into the fascinating world where the science of psychology meets the culinary arts, exploring how every detail, from the flicker of ambient light to the carefully selected words on a menu, is meticulously orchestrated to weave unforgettable narratives for those who embark on the journey of gastronomic delight. Join us as we unravel the psychology of dining, where the table becomes a stage, and the meal transforms into an indelible memory.

Setting the Stage: Ambience as an Emotional Canvas

The ambience of a dining establishment acts as a silent orchestra, influencing the emotions and perceptions of its patrons. The careful selection of lighting, colour schemes, and interior design can set the tone for the entire dining experience. A softly lit, intimate setting may evoke feelings of romance and relaxation, while vibrant colours and energetic lighting might create a lively, upbeat atmosphere. The goal is to create an emotional canvas that complements the culinary journey about to unfold.

Consider the impact of background music as well. Studies have shown that the tempo and genre of music can influence the pace at which people eat and even affect their food choices. A well-chosen playlist can enhance the overall mood, making the dining experience more enjoyable and memorable.

The Menu: A Culinary Narrative

Beyond the physical surroundings, the menu itself serves as a narrative, guiding diners through a carefully crafted story of flavours and textures. The psychology behind menu design goes beyond mere listing; it involves strategic placement, language choice, and even the use of imagery.

Descriptive and evocative language can trigger sensory experiences in the minds of diners, enticing them to imagine the flavours and textures of a dish before it even arrives. The strategic placement of high-profit items, also known as "menu engineering," can subtly guide choices and influence spending patterns.

Additionally, the rise of dietary preferences and restrictions has given birth to the psychology of inclusivity in menu design. Offering diverse options for various dietary needs not only caters to a broader audience but also fosters a sense of belonging among patrons.

Service as a Personalised Journey

The interaction between staff and diners is a crucial element in the psychology of dining. Exceptional service is not just about efficiency; it's about creating a personalised journey for each customer. From the warm greeting at the entrance to the attentive and knowledgeable waitstaff, every interaction shapes the customer's perception of the dining experience.
Personalisation extends to recognising and catering to individual preferences, whether it's remembering a regular customer's favourite dish or accommodating dietary restrictions. Such attention to detail creates a sense of connection, turning a mere transaction into a memorable experience.

The Social Aspect: Dining as a Communal Experience

Dining is inherently a social activity, and the psychology behind crafting memorable experiences acknowledges the importance of the communal aspect. Shared dining experiences create a sense of camaraderie and contribute to the overall enjoyment of the meal.
Restaurants are increasingly designing spaces to encourage social interactions, from communal tables that foster a sense of community to open kitchen layouts that provide a glimpse into the culinary process. Additionally, the sharing of dishes or family-style serving can enhance the communal aspect, encouraging diners to engage with their companions and savour the experience together.

Conclusion: The Art and Science of Dining

In conclusion, the psychology of dining is a delicate dance between art and science, where the elements of ambience, menu design, service, and social dynamics converge to create memorable experiences for today's discerning customers. As culinary establishments continue to evolve, understanding the intricacies of human psychology becomes increasingly crucial in ensuring that each dining encounter transcends the act of consuming food, transforming into an immersive and unforgettable journey for the senses.
 

After its triumphant debut in Hyderabad, Kembara - the pan-Asian culinary venture led by Shilpa Datla and Chef Seefah Ketchaiyo has now ventured into Mumbai.

Kembara brings the true essence of a rich Asian heritage with indigenous recipes, inviting diners on a familiar journey akin to discovering a new destination or, at times, returning home. 

Named after the Malay word "to wander," Kembara brings authentic comfort food with handpicked recipes from cuisines across Asia - Japanese, Thai, Chinese, Vietnamese, Malay, Korean, and many more.

“The partnership between Chef Seefah and myself commenced during the expansion of Feu, where we aimed to diversify our continental menu by incorporating Asian cuisine. Chef Seefah joined as a consultant, and our collaboration evolved further. With a shared vision of establishing a refined pan-Asian restaurant in major cities, rooted in our experiences from metropolitan backgrounds and a passion for the F&B industry, Kembara came to life,” shared Shilpa Datla, Founder, Kembara.

The interiors are conceptualised and designed by Padmini Pandey, Principal architect & interior designer, of Studio Padmini Pandey unfold an earthy pastel canvas, where each element comes together to embrace the wanderer within. The lighting effortlessly meanders through space casting a warm, earthy glow while the ambience transcends the boundaries between fine dining and the cosy comfort of home. The absence of rigid lines and shapes creates an ethereal flow, allowing patrons to seamlessly become a part of the spaces. Natural materials such as wood, jute, and linen embrace the surroundings, mirroring the comfort of everyday life. 

The menu curated by Chef Seefah unfolds a gastronomic journey at Kembara, where the meticulously crafted menu showcases an exquisite fusion of flavours from diverse Asian cuisines. 

“For me and Chef Karan, Kembara is more about a passion-driven project where we use our expertise of Asian cuisine to give a wholesome experience of Asian dining to the city of Mumbai after the successful launch in Hyderabad. We have a variety of offerings from Dumplings to Sushis, comforting fried rice and noodles and many Asian bites which can go together with our specially curated Cocktails menu,” added Chef Seefah Ketchaiyo, Co-Founder, of Kembara.

The cocktails menu at Kembara is a vibrant fusion of Asian-inspired concoctions designed to captivate your palate. From the Mandarin Soirée, featuring gin, Bitter Bianco, Vermouth Blend, Campari, and exquisite orange foam, to the Root Elixir with tequila, ginger, acid mix, and spiced wine foam, each drink is a harmonious blend of flavours and textures. The Goma Mule brings a refreshing twist, a tequila-based delight with pineapple, ginger, mint, lime, and a hint of sesame.
 

The Indian Channel, a new luxury fine dining destination offering a multi-cuisine culinary experience, is now open in Ahmedabad.

After 4 years of successful catering events, the House of Catering with a reputation for exceptional cuisine and unparalleled service, this is the first restaurant from the owners Karan Dutta and Sujas Mini. 

The Indian Channel features an elegant and sophisticated ambiance, perfect for those looking for a refined dining experience.

The restaurant's menu boasts an extensive range of culinary options, focusing on bringing the world's finest flavours to your table. From exotic Indian spices to traditional Italian dishes, there is something for everyone.

"My objective as the curator of a luxury dining establishment is to give our customers an experience they will never forget. We want guests to experience the beauty of our setting and the delectable aromas of our food as soon as they enter, and we want them to feel welcomed and respected. We work hard to go above and beyond for our visitors in order to leave a positive experience that will entice them to return,” shared Mini.

Being the first fine dining restaurant in Gujarat, The Indian Channel offers an unparalleled luxurious dining experience with a multi-cuisine menu in a very Indian way.

The Indian Channel can accommodate up to 255 guests in its spacious dining room, making it an ideal venue for large parties, corporate events, and special occasions.

There’s no denying that restaurant industry is one of the worst affected sector due to the pandemic. As the country returns to post-pandemic normalcy, and restaurants, pubs and bars around the country reopen after over a year-and-a-half long lockdown, millions of Indian food lovers are returning to their favorite restaurants in town, thus triggering a nationwide revenge-eating phenomenon. 

According to the latest report by Restaurant dining and tech platform, Dineout, Delhi, Kolkata & Hyderabad have shown the maximum recovery among metros, with Delhi & Kolkata now operating at nearly 2X of Feb ‘21 levels.

Among smaller cities, Jaipur & Ludhiana have shown maximum recovery and are currently operating at nearly 2.5X of Feb ‘21 levels. 

The average order value at restaurants (ATV) in July-August has also increased by as much as 20% since February, with smaller cities like Agra (24%), Indore (29%) & Ludhiana (35%) registering the biggest surge in restaurant order value - pointing at a much-needed release of the pent-up demand for good food & socialising with friends & family. 

Interestingly, smaller cities like Agra and Ludhiana have also registered the largest average orders of INR 2509 and INR 2766 respectively! This is owing to the rise of luxury & fine-dining outlets in smaller cities, and that a significant number of professionals are now working out of their home towns & spending heavily on dining out.

A return to luxury dining

Owing to the higher disposable income thanks to our WFH lifestyles, luxury dining across India has increased by as much as 120% & fine dining by 105%, and the average number of diners per booking has also risen.

As offices are reopening, lunch hours are also getting busier at restaurants - 39% of bookings are for lunch hours in August ‘21 compared to 27% in Feb ‘21. Hyderabad (50%) & Chennai (45%) see the maximum business during lunch-time, while Bangalore has shown an increase in lunch-hour bookings from 24% in Feb to over 44% in August owing to the 9 PM curfew. Compared to pre-lockdown, Mumbai has shown an increment in lunch hour bookings, from 24% in Feb to 39% in Aug- this is likely due to restrictions in dining out during dinner time. Among smaller cities, Lucknow has almost 40% dining out during lunch hours, highest among smaller cities as opposed to Agra, where lunchtime bookings dropped from 29% in Feb ‘21 to 17% in August ‘21. 

“Most food-lovers across the country have been sitting on the fence for over a year and a half about going back to their favorite restaurants in town. It's understandable why millions are now thronging to their favorite eating joints as the COVID-19 health advisory is lifted, and that they can finally step out, and into their favorite restaurants and not be forced to have their meals on their couch,” shared Ankit Mehrotra, Co-Founder & CEO – Dineout.

The other notable trend is the obvious consumer preference for ‘vaccinated restaurants’. Out of 50,000 outlets across 20 cities listed on Dineout, around 67% outlets have fully vaccinated staff. Interestingly, these outlets have contributed 72% of the total business in August ‘21, with Ludhiana, Kolkata, Jaipur, Lucknow, Delhi & Bangalore boasting the highest percentage of dining out at vaccinated outlets.

Nobody would have thought or dreamt that an industry that employs over 7.3 million people will put the jobs of over 3 million industry workers at stake. Covid-19 pandemic has hit the restaurant business hard with almost 3 million people losing their jobs. Be it McDonald’s, KFC and Domino’s of the world or our very own home-grown biggies like Impresario, Speciality and Massive Restaurants to name a few everyone has had a bitter state of the business during 2020. Not only this, we have seen many restaurant owners shutting shops either due to the rental issues they had with real-estate developers or because the store was under-performing even before the pandemic hit the country and the lockdown coffined it. According to the sources, it is also said that Anurag Katriar, owner of Indigo, who started the concept of fine-dining restaurants in India has also asked his 90% employees to look out for other jobs. Anurag is also the President of National Restaurant Association of India that represents about 6 lacs restaurants in India. This is not the end, the restaurant industry has many such horror tales to share and take a lesson from what could perhaps only be once in century crises but have opened our minds to business anew. 

Also Read: The Pandemic is Impacting Restaurant Businesses, and They Are Stepping Up

According to an online research conducted by Restaurant India, 52 per cent people who participated in the survey believed that online delivery would emerge as an alternative to dine-in. It also found that 55 percent of people opened a dark-kitchen delivery model to survive the heat faced by the pandemic.

The pandemic has made restaurant businesses relook at the business model by way of size, structure, venue and pricing. “As we are re-open, we are looking at the bottom line very strongly, keeping in mind that there will be a lot of stress on compliance in the future. So, where ever we are opening, we are working on a new business model, so that in case we face such kind of situations in the future we would be able to settle in better,” shared Anjan Chatterjee, Chairman and MD, Speciality Restaurants who had to close 25 of his restaurants due to the pandemic and also enter into the cloud-kitchen space to get at least some portion of the business.

According to experts, almost 30 percent of the restaurants that were closed during the pandemic would close permanently because of the irreparable loss they had to suffer. Be it a small outlet owner, a QSR chain operator or a fine-dining restaurateur or a club and bar owner everyone had to face the loss with few closing their much hyped restaurants permanently. While for companies that were externally funded and adequately capitalized, survival was still possible however, many restaurant owners had to sell their business assets , others have sold their houses or discounted other businesses investments to save at least what could keep them afloat.

“We have given a 50% rebate to the brands in our mall and also extended the same till December 2020. However, retailers and restaurants who recovered to 70% by Q3, they are either back to the normal or 70% of their rentals,” shared Shashie Kumar, COO- Retail, Brigade Group that has not seen a single restaurant closed at his premises, however, there were few ownership changes in the business.

Sharing his view on the same, Rajneesh Mahajan, CEO, Inorbit Malls commented, “There was a rebate for lockdown period and even after the lockdown was lifted. Luckily, we haven’t seen too many exit from restaurants in our mall, rather 98% restaurants opened up.”

Unemployment in Industry was unlike ever before 

Not even the greatest surge in joblessness in over 5 decades is easing the restaurant industry’s years-old labor shortage. In 2020 close to two million professionals faced loss of livelihood due to the pandemic in the country. The industry has faced a lot in 2020 and going forward the effect would be huge. Also, if we look at global data, as per Bureau of Labor Statistics data available for mid-July, only about half of the 6.1 million food-service jobs that the U.S. lost in March and April had returned. Though, a recent report by restaurant reservation platform Dineout says that the restaurant industry is expected to bounce back to its full glory by re-employing approximately 1 million people by 2021 but still we will have more than a million people still unemployed in the sector. As per the Restaurant India survey, 50% who lost their jobs during the pandemic are still looking for a job.

The Saviour Business Model -Cloud-kitchen and Food delivery 

There’s no denying that cloud-kitchen has emerged as  the biggest winner for 2020 and the food delivery business model emerged victorious during the pandemic. Brands that have survived, either opted for delivery as an option to dine-out or opened their cloud-kitchen offering cuisine that was curated to meet the customers’ demand. With very low capex, this format is also cost efficient requiring less manpower, centralised raw material purchase, and reduced fuel consumption. Owing to the latest developments and technological integrations, especially cloud kitchens, the F&B industry's revenue is expected to show an annual growth rate of 14.4% in the term of 2020-2024, resulting in a projected market volume of US $10,058 million by 2024 end. With over 60% millennials ordering food from cloud kitchens at least once a month, the concept is creating its space in Indian society by every passing day.

“Restaurant dining is an indulgence while food delivery is a convenience. As responsible and innovative food service operators we keep working on ways to make food delivery also experiential by innovative packaging styles, delivery through our own executives, neat labelling and storytelling on the menu card.  I feel that restaurants and delivery kitchens will coexist and grow together.  Indian market has a great potential for food delivery and cloud kitchens are definitely the answer to a well-planned delivery system,” shared Vineet Manocha of Lite Bite Foods that opened four cloud-kitchens during the pandemic to overcome the coronavirus losses. The group has also closed a couple of food court outlets especially on the highways and two restaurants but these restaurant locations were under performing even pre-covid and thus the decision was not an impact of Covid only.

Commenting on the same Sanjay Vazirani of Foodlink Restaurants pointed, “Both formats have their pros & cons. So exploring both the routes is the strategy that we want to follow. Clearly cloud kitchen business is likely to thrive in the coming years as from the takers point of view it is convenient, better priced and better suited to the needs of socially distanced customers and from the Restaurateurs point of view it greatly minimizes costs, such as rent, payroll, etc.”

Also Read: Covid-19 has made most restaurant kitchen a dark kitchen, Is Brand Trust Next

Similarly, brands like McDonald’s that was one of the first few QSR-chains in India to enter into the delivery space saw an increase in sales through delivery, takeaway etc which they call convenience channels. “Sales through convenience channels (delivery, drive-thru and On-The-Go) exceeded pre-COVID levels and they are more than 50% of the business,” shared Akshay Jatia of McDonald’s India who has seen 75% of his dine-in business coming back.

“Now most restaurants recognize that it’s ultimately about servicing our consumers - on premise or at doorsteps through delivery” said Rakesh Ranjan of Zomato that has got around 40k restaurants on board in the last 4 months which earlier they used to get in 9-10 months.

M&A’s and distress Brand sales would surge feels Investors 

There’s no denying that covid-19 pandemic has crushed the restaurant dine-in business. We have seen many restaurants not even operating after lockdown and few have even seen exits from the investors. In fact few of the distress brands had to join with similar kinds of brands or borrow their locations to sell their products. Like Wow!Momo and London Bubble Company partnering with CCD to sell their products at select CCD locations. 

Also, one of the first entrants in the fine-dining segment, deGustibus Hospitality that is invested by India Value Fund, now True North is negotiating a potential management-led buyout to exit its investment in the brand. According to a news report by VcCircle, The PE firm is in talks with multiple buyers to exit its investment in the owners of Indigo and may consider striking a deal with the company’s management, led by CEO and director Anurag Katriar. However, a mail sent to Katriar till the time of publishing the article remains unanswered.

Menu cards have concise

The country-wide shutdown of restaurant dining rooms forced operators to rethink their menus, with some implementing changes they say will endure far beyond the current crisis. Many restaurants are considering a menu mix, few are optimizing selection to boost razor-thin margins. But, we can surely say that most of the restaurants that survived the covid-19 loss worked with their menu firsthand when they re-opened their restaurants. From squeezing their menu to one fourth to adopting a contactless menu they have played well with the menu designing as they were allowed to open and operate with only 50% of the capacity.

“Our biggest takeaway from Covid is reducing our inventories that has given us a huge impact on our working capital. We’ve also focused completely on our best selling products by reducing non moving items which gave us good profits,” shared Vishnu Shankar, Director, Adyar Ananda Bhavan who also believed that this the right time to invest as costs have decreased, the outlet sizes have reduced hence fixed costs have come down.

Customer is the king

There’s no denying that restaurants felt the brunt of the coronavirus pandemic but the ones who have focused on their loyal, comeback customers emerged victorious during the foul play. Gaining customer trust came handy for many restaurant brands. Brands that focused on safety, seating arrangements, contactless dining ensuring customer safety and less interaction were able to attract customers easily.

“Very important learning is to keep focused on quality, quality and only quality.  We were always very conscious of our ingredients, hygiene and food safety measures.  This I feel has actually helped us gain in the Covid time,” added Manocha who added that this has largely been possible due to the trust they enjoy of their esteemed guests.

Franchised Restaurant brands too are focussing on quality over quantity and have shared that while restaurants are opening up through franchising but at the same time the ones that are opening are seeing better sales because they are not just offering customers good food but also giving safety assurance 

Lessons learnt from 2020

“First and foremost, is to lead with humanity - staying connected and transparent with your team especially the ones on the ground and form the heart of the business. It’s important to treat all stakeholders from guests, teams, vendors, franchisees and board members with compassion as all have been affected by the crisis.We have been running a program called - 100 Day Survive-Revive-Thrive Plan to discuss the approach and initiatives to battle the crisis and offer inter-vertical support. One cannot sit around feeling bogged down by the problem when one should be finding ways to recover and drive sales,” added Vazirani who has not seen a single closure during the pandemic.

It is very important to have a very strong financial backup, relationship with everyone you are directly or indirectly associated with, trends so that whenever there is any crisis you are prepared for the worst. The year 2020 was a watershed moment for the food service business in India. The restaurant owners felt tremendous hardships but there is no denying that they have come out stronger and wiser from the crisis.

“Most important learning’s have been around ensuring that we are nimble, adaptive and innovative and have the ability to make quick decisions and react fast to effect change in a scalable manner within a constantly evolving landscape, all while ensuring quality and customer comfort,” pointed Ankit Patel, CEO, Belgian Waffle Co that closed a couple of outlets during the pandemic but has also opened around 28 outlets to emerge even more stronger.

We also see that year 2020 made a number of brands that are either bankrupt or struggling and hence there will be a lot of opportunity for brands that are niche, focus on quality, chef-driven and so on and so forth.

“As far as I can remember, food has been a very important part of my life,” shares Chef Chiquita Gulati of Spice Market who started cooking alongside her mother and grandmother from a very young age, she loved eating, cooking, entertaining and the whole nine yards around it. Luckily for her, she was always encouraged and supported in everything she wanted to try and experiment. Back in 2006, when she and her husband returned to India they travelled extensively exploring different cuisines and its nuances. “When we were starting our new venture we wanted to incorporate all that along with my overall interest and knowledge of regional cuisines as I was from Mumbai which is a melting pot of various cultures,” she says smiling. Excerpts from the interview:

How challenging it was for you to be a woman restaurateur as this sector is highly male dominated?

When I started out it was difficult as I was the only women heading our team and I was younger than most of them. But eventually seeing my work and what I was made of everyone not only came around to following instructions but also respected me. Nowadays, it’s not such a rare sight at all, many women dominate the kitchens and excel in every area of hospitality.

Why Saket as Location?

When we were location hunting Saket Malls were just couple of months away from opening and these were the very first proper malls with multiplexes in the South Delhi neighbourhood. Additionally lots of corporate buildings with multinational companies and four hotels made this area the most apt choice for capturing maximum footfalls.

How have you seen Delhi’s nightlife changing in all these years?

Yes, Delhi’s Nightlife has evolved to a great extent. From live jazz bars, stand up comedies, live music and vocal bands, wine bars, etc we’ve got it all in the last couple of years. A lot of fests and food groups have also become a sizable part of the changing food and nightlife scene.

Going by the ideology, how have you designed your restaurant?

The design elements at the restaurant are quite modern and contemporary but very earthy and warm at the same time. We play music that is appealing, modern enough for urban crowd with ethnic base and touch of Bollywood Jazz. We have an exciting bar menu with various in house infusions, excellent wines and cocktails. We have also tried to incorporate various ethnic touches like handmade tiles, martabans and traditional design elements to make the overall feel very warm and elegant.

Since, you are Indian cuisine in Modern Avatar. How much are you focusing on localization of the menu? How is it different from Gulati?

Gulati’s is a completely Punjabi traditional and Mughlai experience. It is a 60 year old legacy of flavours and recipes that have been passed on through generations. Patrons from all walks of life frequent Gulati’s as a tradition since generations.  At Spice Market, we have retained our family legacy through various traditional dishes in addition to a wide range of regional gems which are also very popular and sought after. I love exploring new ingredients and experimenting different combinations to come up with new dishes to keep it fun and exciting for our well-travelled and urban patrons. But at the same time I maintain the aesthetics and ethnicity of our culture and cuisine to bring about satisfaction and comfort at the end of every meal.

Who all are your regular clients?

We get a lot of families who come to us for celebrations, corporates from the offices around us, movie-goers and international travellers from the hotels around.

What tips you would like to give to woman entering the restaurant biz?

First and foremost, you have to be well researched about what kind of a restaurant you want to operate. The concept must not only be exciting for you and your known, but also make business sense in terms of a larger group. It is now becoming increasingly difficult to have a USP that can be sustained over a long period. Most restaurants find it difficult to generate buzz after the honeymoon period is over. With the delivery market exploding in the last few years, you do not only compete with other restaurants, but also with ordering at home!

Secondly, invest in upping your own and your team’s skills from time to time with research, travel and reading. It is the only way you can prosper in this highly competitive industry.

Who do you see as your competitor?

In such a huge country with ever increasing working population and demand for food in the various formats there is enough work and opportunity for all. That said, every restaurant in a 10km radius, that generates enough interest in a customer so they feel like driving specially to it, is our direct competitor.

What’s the most important part of running a fine dining restaurant?

Freshness and long term relevance of concept is the key for a fine dining restaurant. For me, it is also important that I enjoy dishing out the food that I serve at my restaurant. If it doesn’t excite me, how can I expect my patrons to be happy! At the same time, trends come and go, the need for comfort and relatability is largely constant.

Lastly, anticipating needs and going the extra mile always makes customers come back for more!

What is your expansion plan?

We meant to test the viability of a boutique modern Indian bistro over the last one year. Extremely happy with the response, both in terms of customer feedback and numbers, now we plan to expand this model to other localities in Delhi-NCR. In the medium to long term, we plan to take Spice Market to other cities as well.

India being such a large market 90 per cent of the overall market is still standalone chains and most of the businesses either have one or two outlets. So, How do I take those outlets to the next level, how do I grow it, what sort of differentiation do I create are some important aspect when one wants to expand their businesses beyond the four walls.

Innovation is not just limited to food, menu or service but innovation is also about customer experience. We do lots of fun activities to keep customers coming back.

Innovation is the Key: Innovation is not just limited to food, menu or service but innovation is also about customer experience. Restaurants these days do lots of fun activities to keep customers coming back to them again and again. “When we started Sassy Spoon in Nariman Point we started it as a fine dine restaurant but four years later when we thought of starting it in Pune and saw the demographic over there we find that the target audience was very different from the kind of target audience we had for fine dine in Mumbai. So, we have to tweak our offerings and price points as per the Pune market,” shared Rachel Goenka of the Chocolate Spoon Company that owns Sassy Spoon.  This is not enough, the young restaurateur came back to Mumbai tweaked their offerings, increased seating options by catering to a wider customer base and that’s how they have grown from being a fine dining to a premium casual restaurant. “When we entered the Pune market we knew that innovation was important but localization and innovating it as per that market was more important,” she added.

It’s all about Great Food and Service: The fundamental to restaurant business is still great food and great service and it still stays organic. The top two reasons with diners are still dining with family and relatives. “People enjoy your meal, get the comfort and that’s where they are coming back and back and that’s give them the confidence in the brand. So, when you are ready to scale, always meet your customer expectation,” said Reynold Fernandes, COO, FoodLink Services.

It’s Important to Associate with Brand: “When we invested in Faasos in 2014 it was a network of QSRs and the average AOV was 200 rupees. One challenge for us at that point was how do we increase the AOV and take it to Rs 300. We launched higher value products like pizza etc but it didn’t work as customer set an expectation of associating a brand by serving a particular kind of food. That’s when we asked our customer have you seen Faasos restaurant and the reply was obviously not. That’s when we realized that a front-end footprint to grew at a large scale and since then we have opened more than 200 network of a dark store across 13 cities in India,” points Varun Verma, Associate, Lightbox Ventures.

Restricting Travel: “Earlier, customer would love to travel across and go to faraway places to dine and check out concepts. Right now, what happened is that every pocket has a bunch of restaurant which has restricted you to travel and save from higher traffic,” says Hitesh Keswani, Founder & Director, Silver Beach Entertainment & Hospitality as going to neighborhood works for people and that’s what they have started opting for.

Get your Backend fixed: Before you think of scaling your business your backend has to be so simplified that it is ctrl+c and ctrl+v and that’s when it is going to help you in scaling up when you to one outlet to multiple outlet.

QLA started as a manifestation of the long standing dream for Prateek and Ranjan of owning a restaurant. The idea was conceived post a jam session and a bottle of wine. The whole motto was to have a place that is about great food, great wine and great music. Excerpts from the interview:

Why Qutub as a location?

The plush green setting along with a courtyard was the right combination for the kind of experience we wanted to offer to the guests. It is an open air European courtyard blended into a heritage building in the historic neighbourhood of Mehrauli.

It is very important for a diner to find a memory, connect and story in a cuisine or food. How do you build that at QLA?

We wish that Qla is an experience where you feel like you are taking a piece of the place back home since you had a great time. We'd like that as a guest, you miss the warmth and the happiness that the place has to offer and come back every time you are missing this home away from home. Our food is comforting, complemented by an equally comforting wine and drinks program that makes every meal special. While a lot of places focus on the food or the beverage part of things, we lay equal emphasis on a well-rounded experience that has both food and beverage as the stars of the show.

Your offering is a mix of French, Italian, Spanish and Scandinavian influences. How difficult/easy it is to serve multi-cuisine?

While the cuisine is European, the influences can come in from anywhere. Living in India, it is a challenge to source the ingredients that make up such a cuisine, especially because seasonal produce is not readily available.  However, thanks to the changing landscape of local farming and revival of some of the Indian grains, pulses & spices, there is more room to experiment.  Local cheese and improved meat packing facilities are also helping expand what we can serve on the menu. 

Tell us something about the ingredient. From where did you source it?

We get cereals, pulses and grains from local farmers with the exception of arborio rice which comes from Italy. Cheeses are sourced from different parts of the world while vegetables are all fresh and at times sourced from the hills depending on specific requirements. 

You have got varied beverages options with unusual yet so flavorful with comprehensive range of cocktails with fresh ingredients and a wine list with depth that spans a host of countries and grapes around the world. What are some of the top loved beverages options?

In cocktails, we have some unique concoctions like Vulgare John (a smoked pineapple based drink), Honeydew Cilantro and Chewy Orange. These are also some of the most loved options. Besides that, our eclectic wine collection (which changes as per the season) is also very popular and we have a wine that fits every mood and occasion! 

You have been reading, researching about wine for years. How do you see wine drinking change in India with time?

With respect to wines, people are far more open to trying than they were a decade back. Knowledge levels have somewhat improved thanks to the increase in traveling and this surely brings with it an increased demand and seeking new options. Hence, wine drinking is changing for the better in India but people are still price conscious when spending on a bottle of wine.  

How are you pairing the beverages right for your cuisine?

The pairings come with a lot of researching and trials. Food and beverages pairing is both a science and an art and we switch between both as per the situation.  

What trend according to you would rule Indian F&B in next few years?

Eating local and appreciating regional Indian food might be the next big thing in F&B. Specialised bars with well-crafted drinks and an international story might be another hit where beverages are concerned. Expect home bakers to scale and become commercial names. Take away and delivery will continue to surge.

Any plan expanding the restaurant? Or opening a new restaurant?

Yes, we are looking at adding another location in the latter half of 2019. It might be under the same name or a new entity altogether. 

How did food happen to you?

Born in Mumbai, in a family of gourmands/foodies, I was exposed to the thrills of great food from early childhood. From the aroma of spices in the kitchen to the acumen required to run a successful business, I soaked it all in my growing years. It, therefore, came as no surprise to anyone when, at the age of 18 years, I decided to pursue a career in the business of culinary arts. Working my way through everything – from researching people’s dining preferences and branding, to gaps in the market and international trends, I knew that I had found my calling in hospitality. I have worked with some of India’s most prestigious bars, restobars and nightclubs, creating brand after brand that would slowly usher in the new age of India’s dining outexperience.

Tell us something about Bayroute and Hitchki.

Both our brands – Hitchki and Bayroute are absolutely different from each other. The offerings at both the places are different with varied set of audience and there is something for everyone under one roof. Bayroute is a fine dining restaurant known for its impeccable middle eastern culinary, brings the world’s most exotic, sophisticated, and delicious cuisines. Bayroute’s menu aims purely at middle eastern cuisines and the essence & vibrancy of the food will make you feel like you are enjoying it in the bustling streets of Egypt, Turkey, Lebanon, Morocco, and Greece. Whereas, Hitchki as a brand is built on the thought of nostalgia evoked by Food & Music. Hitchki (the Hindi word for “Hiccup”) cleverly evokes memories of time gone by, in a contemporary chic setting. Hitchki serves never seen before drinks each with its own unique spin. The economically priced menu incorporates regional & traditional flavors from across India & offers classic favourites with modern twists. Each dish has a quirky, modern touch in a manner that suits the palate of the current trends.

How are these brands creating a new meaning for Mumbai’s nightlife scene?

Bayroute Powai has recently introduced the most elegant Friday plan with “GINITOES’ FRIDAY”– a night of great food and the most soothing jazz. GINITOES’ Friday will transport you to another world as you walk through their doors, and into a world of beautiful jazz and delectable Middle-Eastern food and drinks. Patrons can choose to have either 3 delectable cocktails plus 2 Bidayah/Hot Mezze or pick their favourite food, a-la-carte, off Bayroute’s unmatched menu. GINITOES’ FRIDAY is just the antidote you need to a long week!

Hitchki seamlessly transforms itself from day to night, defined by international skill & service, it is sure to make you travel back in time to the ‘days of joy.’For Bollywood lovers, Hitchki organizes the special Bollywood Night every Friday to lit up the weekend vibes. Also, Hitchki organizes “Ladies Night” every once a month for the women, offering Unlimited IMFL cocktails for women from 8pm to 10 pm.

You have worked with multiple brands. How do you tap the Millennials preference and dining trend according to your restaurants?

We have defined the word ‘Experience’ as uniqueness of five attributes – Food, Drink, Music, Service and Ambience and we assure that we never let any of these attributes go below our defined standards. We always keep updated with new trends keeping the millennial generation in mind. Hitchki, is one of the hippest resto-bars in Mumbai, has fast grown to become the home to the grooviest weekend parties. At Bayroute, patrons get to enjoy the exotic middle eastern food at the most affordable price, which is why it draws many food lovers to this restaurant.

We see that there is a sudden trend of Middle Eastern restaurants with people going deep into regional cuisines. What is unique about Bayroute?

Bayroute is a tribute to the Middle East’s impeccable culinary legacy. The restaurant adopts the classic bread- fermentation process and cooking techniques such as flat stone atop burning ember, spinning rotisserie and open fire roasted skewers that were discovered in the middle eastern lands.The seasoned chefs whip up the most exotic dishes, prepared with generations-old family secrets from the deepest corners of Lebanon, Morocco, Turkey, Egypt and Greece. Bayroute’s charming old-world exteriors blend beautifully with its modern, minimalistic interiors. It further incorporates their most frequently used and savour-able ingredients such as chickpeas, olives, za’atar, saffron, sumac and dates to create a range of mouth-watering delicacies. With a plethora of delicacies patrons get to savour a few hidden gems like chicken falafel, Baba Ganoush, Muhammara, Za’atar Chicken, Baklava and Gold Souk which are among the popular menus at Bayroute.

Also, how do you balance as both of your brands cater to two different genres?

Both our brands – Hitchki and Bayroute are absolutely different from each other. The offerings at both the places are different with varied set of audience and there is something for everyone under one roof. Hitchki is a fun and quirky place which aptly reflects its Hindi meaning ‘hiccup’ cleverly evoking memories of a time gone by, in a contemporary chic setting.The internationally aspirational brand focuses on regional cuisine and elements of nostalgia to the dining experience, the food and the bar offerings.

Bayroute on the other hand is a fine-dine restaurant with a never seen before concept. The Middle Eastern delicacies at Bayroute have connected the enchanting streets of Egypt, Morocco, Lebanon, Turkey and Greece to the coast of Mumbai, holding the most invigorating cuisines. The culinary map of Bayroute is an expedition to rich cuisines around the globe which will transform the city’s food segment forever. Classic exterior and elegant modern interiors reflect the rich vibrancy and culture of the region.

Tell us something about your expansion plan. It is in the news that Hitchki is opening doors to people of Dubai?

Yes, Hitchki has finally opened its door in Dubai on March 15 at the tony Grand Millennium Hotel, Al Barsha. Dubai is the cultural melting pot of the world. Nostalgia, love and great food know no boundaries, which is why we knew that we had to come soon to Dubai. It shares Mumbai’s pace, multi-culturalism and passion for cuisine. Owing to its strong Bollywood influence, it will offer a new spin on many childhood favourites, offering regional and traditional flavours from across India. It’s casual and energetic ambience along with its nostalgic food and drink elements make it the perfect place for Dubai and a signature will be the Bollywood Nights, since Bollywood has been a major hit in Dubai. It’s a very chic Indian concept for the global audience, adapted to the Middle Eastern palette.

Tell us something about footfall. Who are the general customers?

Consumers are always looking for a place where they are welcomed and can come back to. We aim to provide services that cater to the masses and create a brand recall value that our consumers can connect with. Both our brands – Hitchki and Bayroute are absolutely different from each other. At Hitchki and Bayroute, patrons can enjoy medley of alternative cuisines from around the world, including bountiful options for vegetarians too. Those with a sweet tooth will have enough to choose from. Both the restaurants also serve an Instagram-worthy beverage menu so it definitely caters to the Millennials. Anybody who is into fine dining, love exotic middle eastern cuisine and prefers jazz music and soothing ambience, will definitely like to go for Bayroute. Whereas, food lovers who enjoys going out with friends, socialising and has a great taste in Bollywood music would love to visit Hitchki.

If not a restaurateur, What can we expect from you?

I have always liked being on this side as Restaurateurs, however, I am also a professionally trained voice over artist. That’s what I love to do when I am not busy in the restaurant.

The restaurant industry is one of the fastest growing industry employing millions of people around the world. The growth in the restaurant industry is attributed to the modernization and digitisation. On the flipside, digitisation has put even the extremes like fine-dining and casual-dining on the same platform, making it even more challenging to stand out in the crowd.

With changing trend, people getting access to global world wherein they love to follow what’s happening in the globe, diners are expecting the same kind of experiences and trends in India. They look for value for money setup with good quality food being served. This is forcing restaurants to re-invent and revamp their serving style and offerings. And, hence there is the birth of affordable fine dining in the sector.

“Customers are very particular about the quality and service at their dining experience, any lack in either can cause you to lose a customer,” shares Roop Kumar Chaudhary of Roop Mahal.

Lately, affordable fine dining and casual restaurants have become very popular among global diners preferring these formats. Fine dining is among the most preferred choices when it comes to the quality of meals, services delivery and experience. They are full service restaurants that focus on serving food, comfort and a good time in a premium setting. Customers get to interact and engage with renowned chefs who bring customized experience in every diner’s meal. With a well-trained and very experienced wait staff, they provide superb knowledge of wine and food that you may not find in the ordinary restaurants. The atmosphere in these restaurants is totally unique and that makes these restaurants experience worthy. The lighting softens the mood: the music reflects the place; the décor are high quality and adds unique and an elegant perspective.

Competing with Fine-Dining

The youth and families drive the fine dining service industry, and in recent past there has been an explosive growth due to the change in consumption habits. The country’s burgeoning population of millennials and Gen Z’s are leading the charge in shaping the foodservice trends.

“Fine dining standalone restaurants are a big hit today. There are lots of restaurants fine dining opened up in the cities. They offer quality food at affordable price and it has become a good competition for us,” says Ashish Ugal, Executive Chef, Taj Bengaluru, by adding that the fine dining clientele expect the ambience, the environment, service, he expects certain quality of liquor or wine that has to be there.

And, any fine dining standalone restaurant doesn’t have the financial capacity of a hotel because the hotels have the financial backup. And, small things matter to come up with final product.

Serving the Right Clientele

Millennials (people between the ages 18 and 35) now make up the majority of dining-out customers. They have been making their presence felt by creating a strong demand resulting in the rise of affordable fine dining restaurants, cafes, pubs, bars, clubs, lounges, and international fast food joints. These restaurants have conceptualized and designed to cater to the millennials’ changing food habits and choices. The industry has become very competitive and dynamic due to newer players entering frequently. So, it is critical to understand the mindset of Indian millennials, their spending patterns and stay tuned to their evolving dining and flavour preferences. The most successful restaurants have always been the ones that stay constantly in sync with consumer trends and preferences.

“Interestingly millennials and families are going back to the roots–indulging in traditional cuisines and flavours. For Example: Our regional cuisine speciality fine-dining restaurant ‘Frontier Mail’ at Noor Mahal enjoys a mix of regional and foreign clientele. We have a high rate of repeat customers who have become fond of the experience,” Chaudhary adds further.

And, as we see customers do not want to compromise on comfort, food quality, ambience, service and the whole atmosphere of the restaurant if they are willing to spend more. On an average when a customers is out eating at such places they end up paying anywhere between Rs 2000 to 2500 approximately. But it is extremely important that the customers see the value for the money spent.

An opulent, crustacean centered culinary restaurant in Mumbai charts new waters for Gourmet Investments Pvt Ltd (GIPL) – and is the city’s biggest and most awaited launch of financial year 2018. A huge Crab logo, along with installations across the city, reveals the name behind Chef Dharshan Munidasa’s iconic restaurant– Ministry of Crab, from the Asia’s 50 Best Restaurant list, located at, Zaveri House, Khar, Mumbai.

Known for being Sri Lanka’s first restaurant dedicated to serving export quality lagoon crabs, Ministry of Crab is the brainchild of celebrated Chef and restaurateur Dharshan Munidasa. Partnering with Sri Lankan Cricketing Legends Mahela Jayawardene and Kumar Sangakkara, MOC was launched in Sri Lanka on 12^th December, 2011 and is housed in the renovated 400-year-old Dutch Hospital, where it has successfully hosted some of the most renowned celebrities from various fields of art, culture and sport, and has become a bucket-list must.

ALSO READ: Ministry Of Crab Is Ready To Satiate India’s Palate, Enters Mumbai

 “We aim to offer an elegant respite from the world outside, where you can feast on the legacy cuisine of Ministry of Crab and sip on the finest vintage sparkling,” shared Ramit Bharti Mittal, CEO of Gourmet Investments Pvt. Ltd.

A veteran of several landmark restaurant launches in India (PizzaExpress, Typhoon Shelter, The Bandra Project, The Runway Project, The Market Project, The Poona Project), GIPL has created a new ethos for the food and beverage industry. Brings MOC, its legacy and cuisine intact, as a relaxed luxury dining restaurant with an ambience attractive to India’s globe-trotting clientele, hence opulent interiors and a size of 6000sq. ft, the restaurant hosts private dining room for up to 24 In the basement and a block-long floor exclusive as its bar, the restaurant hosts a three story magnificent experience. Naturally, all furnishings across the three-tiered restaurant are bespoke and sit with an outdoor patio for those who enjoy the sheer vastness of a flush of green.

The designer, behind the curation of this experience, is none other than Ayaz Basrai. Intimate, impressive and impulsive – the giant board highlighting the catch of the day, signature of the brand’s popular restaurant in Colombo, Sri Lanka, allows for its customers to make their pick, serviced from its open kitchen.

The restaurant management team including chefs went through an intense training program in Colombo over 3 weeks. Chef Dharshan Munidasa had numerous interactive sessions enlightening the team about his culinary history, wisdom and educating them about Ministry of Crab’s overall ethos and philosophy.  Teams were given a deep understanding of crab sourcing, sorting and selection.

The Bar at Ministry of Crab is a destination bar in its own right and is proud to hold the city’s largest collection of wine list, with the world’s best vintage collection. The bar serves an expert cocktail list, Cocktails to Whet Your Senses, which champions a more sustainable approach to cocktail craftsmanship. The bar is beautifully conceived and creates an instant connect to those seeking luxury in a relaxed atmosphere, as well as a damned sexy one, obviously.

ALSO READ: Gourmet Investment To Invest Rs 6 Crore On Ministry Of Crab

 “We wanted to bring some fun and excitement to a luxury dining experience to the city, with the magic mix of a compelling physical environment, and as always our unparalleled romance with gourmet food. There was no better brand to achieve this than, right from the list of Asia’s 50 Best Restaurants – Ministry of Crab,: added Deepinder Batth, COO of Gourmet Investments Pvt. Ltd.

Complementing the foundation of Ministry of Crab, Colombo, the ingredients used aren’t just the best, but also the freshest. While Mumbai will be served the “old favorites”, Crab Curry, Clay Pot Prawn Curry, and Chicken Curry Rice.

 “We are looking forward to working in the Indian market with Indian Crabs and the young Indian Chefs. We are happy to have partnered with Gourmet Investments, as they have shared our value system and are committed to bringing the DNA of The Ministry of Crab to give our guests an authentic experience,” says Dharshan Munidasa.

Today we all know that when guests come to a hotel or a restaurant they are not just looking at good food, service but it is the overall experience that counts. Status quo is boring as they say and if you don’t do things often that are new and experiences that bring about something different people are going to get bored about what you are doing. So, you have to be on your toe or else they will move to the new restaurant that is opening. So, it is always important to keep ourselves fresh and ahead of the time.

Creating new experiences

Diners expect more than just great food when they dine out – they crave great experiences. “It is always challenging for every one of us to be unique and different every day. At our hotel we do take challenge among ourselves to deliver experience to the guest that they take back home and can relate to it as memory. For ex: honest food is something that my team and I work upon,” shared Anurudh Khanna, Executive Chef, Shangri-La adding that they do lot of thing that has a different kind of sensory experiences. “We did a dinner last week where we used different kind of colours in the seven course menu,” he added further.

Experience is not something that can be luxury but it is sometimes the basic as well. “I think in this very competitive market we have to look at doing something new and innovative and that’s what customer is looking at. Also, if you are doing something that is available in the market make sure you do it different so that it attracts customer,” added Robin Batra, Executive Chef, Oberoi Hotels & Resorts.

Innovating Product

Product innovation is an important part of the restaurant menu creation. You need to be innovative enough to capture what your customer wants. “We are like a support system to chefs. Chefs innovate and we give them support by the means of convenience products. So, thereby when you are using a convenience product you can meet the consistency day out and day night and not face any seasonal variations and maintain better consistency in the menu,” pointed Sumant Vikas, Corporate Chef, Cremica Food Industries Ltd that has its roots in creating condiments and sauces for top brands.

And, as we say and we experience, we Indians are very inquisitive. We are very hungry for knowledge. So, as a customer when we go to a restaurant we want to know what am I eating that is different from everyone else. “We need to educate and make our guests understand what they are eating. The menu creation is also important in presenting small things,” said Ashish Ugal, Executive Chef, Taj Bangalore, adding that the only focus that they normally do is quality but when any guest come to his restaurant his chef goes and meet the guests personally, take feedback, what they like and what they didn’t like and customize things. “20 per cent of my guests’ messages chefs that I am coming on these days and will you be there. So, that’s the kind of experience that you need to create,” added Ugal.

And, as we know, as Indians we don’t eat to live. But we live to eat. So, to make it everlasting in our memory we need to create an experience that creates a memory.

The East Indian community is the indigenous people of Mumbai. The culture of the East Indian community is very different from those of the Christians of Goa. The food and culture has many Maharashtrian overtones yet the many influences of the British, Portuguese and Arab traders is very much instilled in the cuisine.

The menu is a limited menu, a selection that will keep changing from season to season. The vision is to introduce, implement and execute the innovative “Simple Fine Dining Concept” to become a part of the food and beverage dictionary.

The Concept of the East Indian menu is a reflection of sustainable living, using local foods and local ingredients. A reflection of forgotten flavours through Arabic, French India, Indo- Portuguese, Spanish and Dutch trade routes through Maharashtra & Gujarat. Dishes which have imbibed global cultures over centuries and taking culinary techniques of the past and present and using them to create a new level of experimentation while staying true to the original dish.

The menus while reflecting the cuisines will be a limited menu reflecting on flavours and techniques rather than bulk.

Chef Michael Swamy who has curated the concept and the menu along with Valencia Misquita Irani and her brother Avion Misquita is exploring the concept or a pairing of Art and Food and Nature. The demarcation of the menu will also reflect the concept of Gardens, Land and Sea which is a reflection of Chef Michael’s unique thought process towards food.

Avion hotel is 30 year old brand started by the Misquita family. The hotel stands opposite the Domestic Airport in Mumbai. The group also has hotels in Malad and lonavala.

Amit Chakraborti, the Executive Chef at Banjara Mumbai, studied from the Rizvi College of Hotel Management. He was then selected as a management trainee in the on-campus recruitment drive for The Lalit. Amit Chakraborti has worked with chefs Subhash Joshi, Javed and Salil Fadnis. He had previously worked with Intercontinental Marine Drive, Sahara Star, Courtyard Marriott and Hyatt Ahmedabad.

In an interview with Restaurant India, Executive Chef at Banjara Mumbai Amit Chakraborti shares his views on the food trends that will rule 2019 and talks about restaurant operations.

The most important thing you learnt in your culinary journey so far?

Chef Subhash Joshi was Masterchef of the then The Grand, which is now The Lalit. He taught us to cook food with heart and not follow brain. When we follow our brains, we start taking shortcuts, and when we cook from the heart the food will definitely be good in taste - this is something that Chef Subhash taught me.

Chef Javed and Chef Salil were my mentors too. I learnt Arabic cuisines from Chef Javed while working with Sahara Star. I would watch Chef Salil Fadnis managing the kitchen; he was well-composed. I had never seen him angry. He was a calm person.

Describe your role as Executive Chef at the Banjara, Mumbai.

As the Executive Chef, my role is to coordinate with the guests and work on the innovative dishes. People are addicted to trying new things continuously, and that’s where innovation takes place.

Your Signature Dishes?

Prawn Ghee Roast and Chicken Ghee Roast are the signature dishes at Banjara Mumbai. Besides, we have Pomfret Tawa Fry. My signature dish is Chicken Zaitooni, Paneer Jalapeno Tikka, Lahsoon ki Kheer and Mirchi Ka Halwa.

What according to you are the top trends that will drive the industry in 2019?

Live Kitchen, Fusion Food, Presentation of the Food and Chefs going directly to the Customers’ Tables.

How would you define your style of cooking?

My style of cooking is fusion and Indian-continental. In the early part of my career, I was trained in Indian and tandoor cooking styles. Continental is something which goes with the Indian palate. Everyone likes chatpata food. I just match the Indian palate with continental style. Like I make tandoori vol-au-vent. The vol-au-vents are similar to puff pastries and the stuffing is usually of spinach, corn, mushrooms and white sauce. But at Banjara restaurant, we stuff it with tandoori masala. People like such fusion food.

What is your unique approach to recipe development?

Do something different, that people may like, but don’t change the authenticity.

The secret lies in how well you keep the authenticity portion in the cuisines. Your dish needs to have that distinct flavour that resembles the base of the cuisines. For example, when we would make Mani Chow in the Hyatt, we used to stuff it with Chicken Makhni for non-vegetarians and Paneer Makhni for vegetarians. Maintaining the authenticity of the flavours we kept the paneer/chicken makhni as it is but we added the twist by serving it in the rolled buns - Mani Chow.

What is the average footfall at Banjara Mumbai?

We see 125-135 people every day; the Banjara restaurant had hosted a maximum of 145 people during and post festive season.

Banjara is a multi-cuisine restaurant. You serve Indian, Chinese and Mediterranean. What do people look for more when it comes to the flavours and cuisines from the menu?

People are very keen to have Mangalorean curries. If you go to other restaurants, you will find more Indian and Chinese cuisines. At Banjara, we have coastal and Mangalorean cuisines on our menu. We have a separate Mangalorean kitchen at Banjara.

What do you suggest to stay ahead of the competitors?

I suggest the restaurants should do something different. The guests will certainly go out and try at your competitors’. The food is the key product. Maintain the taste and authenticity in the dishes you serve.

Also Read: Restaurants Must Have Proper Structure And Design, Else They Will Collapse

How do you see the future in fine dining, especially in India?

With concepts like buffet, barbecue and molecule, fine-dining is a hit among people right now.

If you are in the fine-dining restaurant industry, be sure to maintain the cleanliness and hygiene – it gives a tough fight.

How would you Banjara’s approach to festive season? 

We organized a GTR food fest. The Grand Trunk Road (GTR) is from Chittagong in Bangladesh to Kabul in Afghanistan. That road comes all through Kabul, Lahore, Delhi, Punjab and goes till Chittagong. It was a different kind of fest where you could find food from all around these areas - right from Bengali, Punjabi to Delhi chaat. Restricting yourself to a regional food fest is like focusing on a few cuisines. But with food fests like GTR, we organized a variety of cuisines bringing various cultures together.

And, if you speak about festivals in India, there are unique dishes related to them. We showcase those dishes separately and prominently on our menu during the festivals.

When you are in school or in college you enjoy eating more rather than cooking. The person who you actually see cooking is your mother and that influences you. That’s how Chef Davinder Kumar got fascinated by the culinary setup at his home. It was way back in 1972 after doing his graduation from commerce he was looking for a professional course and came across a friend of his who was working in hotel industry and got to see the entire setup and was quite fascinated by it. “The culinary profession fascinated me and I was taken aback by the profession though it was not well recognized at that time,” shares Kumar who has been playing with flavours and ingredients for over 45 years.  Excerpts from the interview:

Beating All Odds

Culinary profession those days was not accepted in the society as much as it is today. Though, it was a transforming profession. The culinary profession was dominated by masters whose father, grandfather worked in the industry. The proportion of educated verses uneducated was very less. That’s when he joined and the transformation happened. “I catch skill very fast and I found it very interesting for me with amalgamation of lots of hard work, passion, patience and eagerness to grow,” smiles Kumar who is the master brain behind the annual chefs award organized by ICF.

Living Bold and Bloom

It is said that challenges come and go and make you stronger to keep ahead of the game. Adapting to the environment is one of the important challenges that chef Kumar experienced when he joined hotel as a full time job.  “I still remember the day one when I joined and I was asked to clean 100 lamp carcasses and went back home smelling the whole night,” remembers the proud chef who has mastered the culinary art and cooking at Le Méridien, New Delhi. For him learning skills was another challenge because one learns the skills to be a good chef and first one has to be a cook. One has to have a vision, commitment to rise and grow and there’s nothing one cannot achieve. “I have always been a man of positive attitude who believed in accepting challenges at every step and with that determination the success came,” adds chef DK whose job was at stake many a times in this five decade journey.  

Customer is the King

There is no denying the fact that customer is superior. Over the years guest expectation has grown as they are looking at trend, have knowledge, exposure through traveling, social media, net, and television. For chef Kumar one need to be innovating, deliver what one commits and not befooling guests because customer is well aware of what he has ordered and what is he expecting? “There were many opportunities when I had to serve the dignitaries and these are all challenges in life which makes you stronger and I personally feel that serving any guest and seeing a smile on his face that’s where the happiness is,” he proudly says by adding that chefs’ job is no more cooking as he is a controller, trainer and he generates revenue and is the face of food and beverages.

Spreading Happiness

“Exceeding the expectation of customer is what I feel is important. Comes what may, a customer comes first to me,” shares chef DK who believes that customer looks for value for money, presentation, warmth and service and personal touch.

Promoting Chef as a Profession

“The main objective of Indian Culinary Forum (ICF) has been to create a platform where chefs come and share their knowledge, interact and learn and at the same time our aim is to promote this profession and Indian cuisine globally,” adds chef DK whose aim over the years is educating the new comers in the business. “There are many events where we encourage youngsters, women to come and join,” he further adds remembering that the main objective behind starting this event way back in 2004 was to recognize talent, honour the best culinarian and encourage youngsters to join.

Creating Knowledge Series

ICF is hosting a knowledge summit by changing the module this year. “We are going to take summit to an international level and wanted to showcase the world that chefs can also host the summit. We are discussing some hot topics and also we have got some top speakers and everything is totally done very professionally,” says chef Kumar who is also accolading the pastry chefs this year by including pastry chef of the year as new category in the awards. “It is going to be a gourmet dinner, creating an event where people see chefs working. And, also we are doing a charity lunch for underprivileged children at school on 20th October to celebrate chefs day,” he concludes.

Promoting Indian Cuisine Globally

We all Indian love our food more than anything else. Over the years there are lots of changes as far as visibility of Indian cuisine overseas has concerned. Chefs have created very innovative cuisine and have taken modern Indian cuisine to the next level. “I personally feel it’s changing. Today you do find dishes on the menu other than Butter Chicken. We as chefs do promote regional cuisine; whether it is chettinad, goan, Bengalese. There has been a transformation of food globally. There are few restaurants in London that are serving Indian foods better than you get it here,” points chef Kumar who strongly believe that Indian cuisine needed to be refined and it was due for transformation.

Business diners are always looking for value for money options and restaurants look at business diners in a very different way. A fine dining restaurants looks at a business diner who can pay more and a casual dining place looks at a business diner as a bunch of people who are coming to have low priced beers and they just want to have snack and go away.

At the moment the business diners are only 9 per cent of the overall consumers going to eat out. There are a lot of people who are going out for business meetings and it’s very popular in hotels and the reason 21% of the fine dining business is coming from corporate or the business meeting diner.

Tickling the Lunch Goers: Lunch has become the popular time for business diners. Lunch goers are generally colleagues who prefer to eat at a restaurant between 12:30 PM to 3 PM. “I think that we are in a very different type of a position. The primary reason behind corporate lunch is the speed. People want to get in and out very fast. Also, people want to get out of the QSR format and look for a format which has some sitting arrangements wherein you can talk to your colleague and get little bit of social,” shares Varun Tuli. Managing Director, Yum Yum Cha that does around three churns during lunch.

Discounts or Not: Discounts have gained lots of new customer base for both restaurants and tech-players.  Generally it is believed that any business model is packed on weekends are. But restaurants these days are located at locations where lots of corporate exist. So, the issue is how you tap them.  “My experience so far is that business diners is looking for time and speed and decision. We have designed the choice for the particular time for these diners to make them easy to decide. I want to say ‘No’ but deals attract customers,” says Thomas Fenn, Co-Founder, Mahabelly.

Serving to a larger audience: Multi-cuisne restaurants have always attracted more customers than any other segment. People are secured about the wide variety of options that they can get at the same location.  “We wanted to be a multi-cuisine place and incidentally we became a corporate place. And, when you are catering to a larger crowd you can see people with varied preferences and this actually helped us in corporating bigger tables at locations where we are catering to corporate diners,” adds Sharad Batra, Director, Café Delhi Heights that keeps on adding seasonal menus wherein people can choose it according to the weather.

Co-Working is Cool: There are many restaurants that are betting big on co-working places capturing to the new age diners who want to work from restaurants and cafes. “We have introduced this format at few of our cafes wherein we find have issues with filling up space or not utilizing the seats that we have,” shares Rahul Singh, Founder, The Beer Café who got benefitted from this trick at certain locations.

Choosing the Right Meal: Typically, Indian food is heavy for lunch and hence people prefer lite meal options for lunch. However; sales depend a lot on location. “Ironically, CyberHub Dhaba is always packed for lunch and I think the reason for that is you have a lot of expats visiting lots of offices, lots of clientele who are non Indian. You have a mix of entertaining them and a meal at an Indian restaurant. However, pan Asian foods attract more traction but it all depends on the location,” pointed Kabir Suri, Co-founder, Azure Hospitality.

Hence, we can say that with an additional opportunity that business diners are creating for restaurants, restaurant owners can bet big on this particular segment.

It was in 2015 when Chef Michael Swamy thought of doing a restaurant as suggested to him by Vikrant and Sharad Batra, the owners of Cafe Delhi Heights. Chef Swamy whose life is full of journeys and travels unfolding new culinary stories, after debating and brainstorming on as to where and what, he decided to come up with South American cuisine as this was something which was missing in India. From the world of food styling and food media to step back into the politics of restaurant life was a big step. It meant again having to give up one’s freedom and one's space. NUEVA began to emerge in September of 2016 when a space came up in Sangam Courtyard in Delhi. “We took it and work began. The decision was to have a unique space and the design had to be classy, with that plush feel to it,” shares Swamy who believes that the decor doesn't play a major part in the style of cuisine. With a fine tune of design, art and colour where the crockery and cutlery is unique and a masterpiece reflecting stories, the restaurant started as a fine dining experience in mid March. Here are the excerpts from the interview:

How much time it actually took to frame the whole concept as everything in the restaurant is so unique- the cutlery, menu and the ambience?

The journey was of about two years from the very first conceptualization to the present day space you see and experience today. Even the food trials were done over a period of three months.

The menu at Nueva is a mix of different cultures from the Latin American region. How difficult/easy it was for you to bring the authenticity in it?

The difficulty factor was in educating the staff about the cuisine. We took the help of the expats and chef friends. My small foray to Florida in 2016 greatly helped me in learning the nuances of South American food and culture because it is abundantly available there.

From where did you source the raw materials and ingredients as I have seen that the food served was a mix of international cuisine and local flavours?

A majority of the ingredients is from India and local farms that are specializing in organic produce. The meats are imported and then processed in India and some of the fish like the cod and sea bass is imported.

You have used lots of super foods in the menu? What is the idea?

Well, I like to think that chefs have an equal role to play in ensuring that one feeds good food to one's guests. The health quotient is important as we as chefs have a role to play similar to that of doctors. Food heals the soul and one's bodies. So, the super foods are also interplayed with super foods from India as well. Although, when we selected the ingredients we did not think of them as super foods. It was pure luck and coincidence that the indigenous grains turned out to be today’s super foods.

Chef- your restaurant is at par with Michelin star and global restaurants as you have looked into every single details. What was the key learning while researching about the restaurant?

My goal and aim is to have a series of Michelin style driven restaurants. When you build a brand on perfection you have to deliver every nuance perfectly time after time. From the quality of ingredients to a well researched menu, it’s all about giving class. One key learning is that one has to "stand up for one's food and one's creations" the moment you change your recipes to suit your audience the battle is lost. Then you become a mere cook and no longer an artist and creator. People must come to have the Michael Swamy experience and wallow in it.

Talk to us more about menu designing, getting the best of the ingredients on table?

Menu designing is not as simple as one thinks it is especially a seasonal menu like ours. It keeps changing. The main factors in deciding a great menu is to give great comfort to a guest. The moment you put something alien on a plate you have lost the plot. The percentage of signature dishes is just 10% of an overall menu. The dishes are designed so that there is an equal workflow through the kitchen. No single section of the kitchen must get over burdened during the rush hours. Chefs need to step out and meet the farmers and vendors. Most chefs rarely step out of the kitchen… they need to reconnect with the source. Only then can you achieve a great menu that’s balanced, doable and gives customers a sense of belonging and feeling to return.

As it’s been almost three months for Nueva in Delhi. How do you see the response? What is the clientele look like? What is the average footfall?

The response has been great. It’s all about educating the guest and the footfall will increase. The clientele has been a mixed crowd so far. The tapas and lounge bar area sees a younger crowd. They love the Latin music and pretty much engage with the food and the vibe of the place.

Fine dining used to be a hotel affair till the likes of stand-alone restaurants like Indigo give it a shape. What’s catching this trend as there is a boom in stand-alone fine dines restaurants?

People want that sense of class and style. If you give them boring they get used to "boring". They want to be pampered and taken care of, that’s the key element to fine dining. Small menus and great service bring back customers. With fine dining, the customer is more mannered and the very ambience drives the customer to remember that he is the guest of the Chef and of the restaurant and not the other way round. Hotels still overwhelm people and the service even today has a coldness that makes people uncomfortable.

How are you marketing the brand when it comes to gaining ground on social platforms?

I follow the old school of thought where I don’t believe in aggressive marketing. I believe in the power of word of mouth. Restaurants have made it big and lasted decades and have gotten awards long before social media or any kind of marketing strategists hit the scene. Yes, we do post on social media platforms but I take written reviews and direct feedback from my guests more seriously.

Why RK Puram as location?

It’s pretty much a central location, close to an area that houses our target audience and it’s a mall that is very food centric and not shopping specific.

How about expansion?

I get bored easily in the sense I can put down roots. The plan is just one Nueva in India and one each in the major continents. Let’s see where the wind blows and the journey of this traveler begins again…

After leaving the finance world, Aditi Dugar toyed with a lot of ideas, before beginning to explore her passion for cooking. Months of writing emails to Michelle Roux Jr., led to being accepted in the bakery section of La Gavaroche. Working in a 3-Michelin star restaurant and bring surrounded by the most talented chefs, she confirmed her doubts and understood what her goal was.The more she travelled and discovered, the better she got at what she would do. During a trip to San Sebastian, Aditi ate at restaurants in the rich Basque region that drew her very close to the discovery of produce. She learnt how fresh and local ingredients formed a core of the cooking there. Aditi and Chef Prateek Sadhu met for coffee once and discovered that they were inspired by the same drive to localise production and remain rooted to the Indian agriculture scene. The ingredient is the most important part of the dish and they both recognise that good produce can be translated to a great dish.

Keeping the budget low

We spent a substantial amount as we didn't want to cut corners in offering India a culinary experience that would help put us on the world map.

Playing with the flavours

The menu revolves around products in their prime, some of which are grown in our very own farm. The menu is driven and inspired by what the farmers and purveyors offer on a daily basis. Our idea is to allow guests to explore new experiences using unusual ingredients. For this, our menus change with the season and we take our guests on a journey of discovery. Masque has also experimented with gastro-mixology offering an innovative beverage menu with all the mixers and syrups blended not by mixologists but by our very own chefs.

Finding peace in imperfection

Designer Ashiesh Shah’s practice is rooted in the Japanese philosophy of Wabi Sabi, which has influenced his vision of space and his choice of materials. To find peace in imperfection rings home a philosophy we hold close to ourselves: that of finding beauty in all things modest and humble.Masque occupies an old warehouse in Mumbai’s once buzzing cotton district. The space is transformative where dramatic architectural details inspired by modernists like Corbusier, meet a sensibility that is more subtle and luxurious. The large site-specific sculptural installation by artist Rathin Burman acts almost as a pivot point for the restaurant, making an otherwise expansive space feel more intimate.

‘Farm to fork’

We work with the farmers and we are pro-nature while experimenting with our tastes. The farm to fork concept cuts out the middle man, gives us the freshest of ingredients that shine through all styles of cooking. Since we work directly with the farmers, they too understand our expectations and know that we will be appreciative of their every effort.

Focusing on the roots

In the course of our research for Masque, we realised that Indians traditionally ate food that was seasonal. Our food cultures follow the seasons and are reflected in how we eat. Yet, there is this misguided notion that India cannot grow exotic vegetables and fruits. We understood that to get optimal flavour naturally, we need to let the vegetables and fruits grow as nature has planned for them. Eating seasonal food is the best way to eat because the flavours and nutrition in the produce is at its peak.

Trading on numbers

The response has been overwhelming. We have been welcomed with open arms by the top influencers of the city. The media has been very supportive in spreading our philosophy. We have several repeat clienteles and this means the world to us as it was thanks to them that we got voted the No. 1 restaurant of the year!

It’s all about Location...

Masque is a discovery. It is a culinary theatre and it is a dine destination. We wanted to find a central location, however somewhere our concept stood and guests travelled to dine with us. Hence, Shakti mills with its rich history and art deco architecture made for the perfect choice.

Target customers

We are targeting, Indians and International guests alike who are looking for a unforgettable culinary experience.

Expansion plans

Maybe in the future, but for now we are concentrating on creating a name for Masque on a global scale. Diners are much more conscious of the food they consume, and hence I feel farm to fork culinary experiences where great importance is paid to the produce such as Masque will be the future  

The city of Agra remains in one of the most preferred cities for tourists, especially those who come from across borders. While it’s the Taj Mahal they come for, food is one thing tourists are very particular about. Also, when one is in a Mughlai city like Agra, they expect food that is authentic Mughlai food.

Restaurant India spoke to Paritosh Ladhani, Joint MD, Radisson Blu Agra on what they have to offer to such tourists. Ladhani tells us about the F&B properties of his hotel, highlighting the most preferred restaurant Dawat-e-Nawab, which, he says, is set to have a revenue of Rs 1.1 crore this year with its unique dishes like the Awadhi Mughlai Biryani and more. The head chef of Dawat-e-Nawab is Lallan Ghosh and he is supervised by the Executive Chef of the hotel Mihir Mukherjee.

Daawat-e-Nawab to Tea Lounge: A lot to choose from

Radisson Blu Agra has five F&B properties that offer cuisines ranging from Indian to Chinese and Italian. These properties include Daawat-e-Nawab - their Indian restaurant, a bar, which is more of a sports bar, a coffee shop, a mini Sky Bar-cum-pool side bar, called the Color Bar that serves 50 different dishes and a Tea Lounge.

“We are a 142-room hotel. The kind of F&B properties that we have got in proportion to the number of rooms we’ve got is about two times of what the other hotels would be having. For instance, we have hotels like Mughal Sheraton, Mariott and Double Tree Hilton. Mariott is a 190-room hotel, they’ve got just two dedicated F&B outlets, Hilton has three,” Ladhani said. “All-in-all as a hotel, we offer more than 220 different dishes to the guests, starting from more than 100 dishes in coffee shop, more than 50 in Daawat-e-Nawab and Color Bar and more than 20 in tea lounge,” he added.

While Daawat-e-Nawab offers completely Indian food, Color Bar offers a fusion of Indian food, Chinese, Carribean, French as well as Italian and Spanish. Teal lounge is a mix of Indian and international. “We have more than 25 kinds of tea at the Tea Lounge, some from Sri Lanka, some from Assam and Darjeeling. But unfortunately the tea culture in India is not as developed when it comes to drinking tea without milk. The transition will take time,” Ladhani stated.

Ladhani also told us that it’s because of him being a foodie that the experimentation with the menu stays an ongoing process at Radisson Blu Agra. “Me and my wife being foodies, we are completely passionate about introducing the new elements of food. We travel a lot, we are in Delhi almost every weekend. I have the policy of calling my chef every second week and let them have the latest cuisines that have come up in Delhi. Like a Farzi Café, it’s very innovative. The way they have amalgamated the Indian cuisine with Mexican cuisine or with Spanish, you get the right flavour,” he said.

The journey to making Daawat-e-Nawab unique

Daawat-e-Nawab, that is the most preferred F&B property of Radisson Blu Agra, struggled to make a mark among food lovers for the initial two years when it started in 2012. Ladhani said that the restaurant served dishes that were not new and unique. Then how did the turnaround happen? “We studied about the cuisines of Agra. A lot of restaurants in the city are offering cuisines which are specific to Agra. You wouldn’t know that a Navratna Korma actually generates from Agra. It is a vegetarian dish that was inspired by the Navratnas of Akbar. The faluda was introduced by Noor Jehan. Now it has become a Sundae. When it comes to non-vegetarian food, the biryani is very specific to Agra, kebabs are very specific to Agra. The Chicken Mumtazi is very specific to Agra,” Ladhani said.

It was then that the hotel hired a consultant who knew most of the recipes that were served by the Mughals when Agra was the capital of the country. This decision helped the hotel get unique ingredients to make the Nawaabi food stand out.

“Our consultant says that his ancestors were the khaansamas of the Mughals and they have all the recipes. I cannot refute his claim because most of the mandis in the walled city areas of Agra, they serve the same recipes. We introduced these unique dishes like our Awadhi Mughlai Biryani. In our Seekh Kebabs, the masalas are very specific, they are not manufactured in India, they’ve gone to Pakistan. The masala we use for the Nahari also comes from the neighbouring. But now we have started developing our own masalas. Coming back to the origin of the dish, we had to make sure that all the masalas or key ingredients have to be put in the right portion and must have the right flavour. It took us 6 months to get the food right. Out of the 50 dishes that we serve now, at least 12 are the ones you won’t get anywhere else. Even a Mutton Nahari that you have here would be slightly different from what you have in Hyderabad,” Ladhani added.

The Ambience

Daawat-e-Nawab has a Nawaabi feel to it. The restaurant has Al Fresco paintings depicting the ‘Indianness’ of the restaurant. The walls speak of the Nawaabs who used to rule UP, with pictures of them. The vegetarian and non-vegetarian kitchens are separate and are open kitchens. “We had to look at the sensitivities of the city. We have live music playing every day. We present our dishes on a metal called kaansa – an amalgamation of bronze and copper. We used to have food in these metals years ago. We introduced that concept at Daawat-e-Nawab. When someone comes to us, we explain the dish to our guests if they want to know,” Ladhani explained.

The restaurant has also recently changed the way the menu is presented. “It’s full of pictures of our dishes. This was an inspiration from a Turkish restaurant. It increases your appetite. Food is all about sense,” he added.

Recommended Dish

Ladhani recommends mutton seekh kebabs as starters and the Awadhi Mughla biryani as the main course at Daawat-e-Nawab. “I can vouch for both of these, you won’t find the taste anywhere else,” he said. In the desserts, while he said that there’s nothing specific to the hotel, he added that the shahi tukda is one of the best.

Radisson Blu Agra is in expansion phase and is looking at having two more F&B outlets in the next one year. “We are coming up with a new block. The existing coffee shop will shift to a better and much larger coffee shop. This is more than 10,000 square feet. We would be serving more than 10 different international and 10 different Indian cuisines in that coffee shop. It’ll be like a food park. This will be opening this in August 2017. We will also be coming up with an Oriental restaurant in place of Latitude. From the current five, we’ll be expanding to seven F&B outlets,” Ladhani said.

The Journey

What was started as a small travel-inspired Southeast Asian restaurant in 1997 by Praful Chandawarkar and Cheeru Chandawarkar is today an award winning restaurant. From a 45 seater setup tucked away in the by lanes of Koregaon Park, Pune it has grown to a much loved national brand with six restaurants (3 in Pune, 1 in each Nashik, Goa and Hyderabad) across the country.

Even in its inception days, Malaka Spice was no ordinary restaurant. It was a ‘dream come true’ for the successful investment banker, Praful and his wife, Chef Cheeru. Their passion for food and travel set them unearthing culinary practices in Southeast Asia - across Malaysia, Thailand, Vietnam, Singapore, Indonesia and other countries in that region.

The gifted and creative Chef Cheeru returned with her own magical recipes and versions of what she tasted there and formed her own ‘Malaka Spice Cuisine’ that is much savoured by innumerable guests.

USP

When we asked Praful, what makes Malaka Spice so unique he replied with a smile. ‘We treat our vendors with care. We keep innovating our dishes since it is the heart and soul of our business for the past two decades. We value our employees, we dream big, we scale up!’

‘We pay scrutinising attention to our menus. Malaka Spice has adopted a work cycle that enables us to source local produce and use farm-grown, organic vegetables from our very own Cherish Farm. We are completely against canned foods and microwaves.’

‘This dedication and integrity has given us an edge over the rest in this highly competitive business,’ continues he.

Natural, comfortable ambience

When we asked Praful about the ambience, he promptly replied, ‘After food, the ambience and art is the crux of Malaka Spice. Large part of our ambience is an art-gallery and showcase to promote local talent. We pay attention to small things like fresh plants, trees, lights, outdoor seating and make the experience at Malaka Spice as natural and organic as possible.’

‘We love encouraging an ambience that nurtures positivity and laughter amongst our guest.’

Malaka Merchandise

‘Our passion for local artists’ work made us branch out to Malaka Merchandise in 1998. After a hearty meal, you can pick up some pretty things made by local artists with a lot of passion and love,’ says Praful as he takes us around the Malaka Merchandise cart and store.

Expanding Nationally!

When asked about expansion plans, Praful’s eyes light up and he says,’We currently have six restaurants in the country, one at a vineyard in Nashik and one as a part of a hotel in Panjim, Goa. We will be soon opening two more restaurants in Pune. Also, we will be opening an Indian restaurant called ‘Tvum’ very soon in Kalyani Nagar, Pune. If all goes by the plan, Delhi will welcome us by the end of 2017.

With rising disposable income and focus on premium and luxury lifestyle, fine dine is growing at the rate of 3 per cent CAGR with approximately 3 per cent market share as of 2016, shares NRAI report.

Not only this, the Fine dine segment is the smallest part of the entire food business industry in India, but it contributes to about 35 per cent revenue because of its premium nature, which draws a whole lot of money. With high focus on metros and mini metros, this segment is highly challenged because of the shorter shelf life, constant innovation and differentiation and high operational cost.

“Fine Dine food cost is little high because it involves huge amount of labour, patience and love that has been involved in bringing out the best food. Internationally, we don’t have to worry about food cost, but it is the labour cost that is the matter of concern. We started in New York and my entire team is from India and you can imagine that the labour cost is really high,” shares Manish Mehrotra, Corporate Chef- Luxury Dining, Old World Hospitality, which runs the top fine dine restaurant, Indian Accent.

It’s all about the experience
Eating out at a high-end restaurant is considered an experience worth paying for. And, to bring this experience at the restaurant, there is a lot of effort that is expected from a chef. “My definitions of fine dine is it’s all about experience. We try to push out boundaries of techniques and not push out boundaries of guests. We are here to give people time that they will never get anywhere else,” says Chef Vikramjit Roy, Chef de Cuisine, Tian- Asian Cuisine Studio, ITC Maurya.

Adding to the same lines, Mehrotra shares, “Experience includes the moment you enter the restaurants- the quality of food, service, ambiance and attitude of the staff.

Fine dine has to do something, which is different and in a different way, maintaining everything what is required. People visit a restaurant for its food and taste and not for the ambiance. Also, with the small techniques that fine dine has to go through, it has become a standalone segment in itself and globally stand alone restaurants are making waves. “At the moment if you notice the entire world, stand alone restaurants are the best restaurants. The guests should smile when they exit your restaurants, thinking that the experience, ambiance and taste of food was that of a fine dine restaurant." points Mehrotra.

With costs that is a little high and the risk to be in the innovative race, fine dine is one such segment which needs lots of passion and hard work to drive in. 

Every Indian state is represented by its own unique cuisine. Food is something that everyone relishes, whether it is out of necessity or taste. Food cuisines like Punjabi, Mughlai, South Indian, Gujarati or Rajasthani has its own fan following. The India Food Industry foresees a huge growth in the coming years and the food sector has emerged as a high income and profit sector because of its frequent value additions.

The food industry is presently placed at US$39.71 billion and is all set to grow at a Compounded Annual Growth Rate (CAGR) of 11 percent to US$65.4 billion by 2018. Further tingling the taste buds of foodies, with over two decades of experience, Sujan Mukerjee provides mouth watering South Indian delicacies through Southen Spice.

In conversation with Restaurant India, Sujan Mukerjee, Executive Chef, Southern Spice talks about his passion for cooking and various cuisines available at the restaurant.

What inspired you to become a chef? Tell us something about your journey.

I was always passionate about the kitchen at my grandparents’ home. I still recall my sense of happiness when I used to see my grand ma cook in our ancestral home. So, this journey started at a very young age. I started my career 27 years back with Taj Group of Hotels. I had numerous opportunities to learn and grow with the company. I was privileged to be part of the opening team of a few iconic restaurants in the country like Masala Art, Souk, Sonargaon, Chinoiserie, and recently opened Taj International luxury property at Dubai-Taj Dubai. I also received the best chef award in 2010 by the Ministry of Tourism.

What has made Southern Spice one of the favourite customer choice restaurant?

By serving authentic cuisines from the four southern states and a deep connection with the culture, design and décor of the region, this distinctive restaurant has reinvented itself as a ‘culinary destination’ for food connoisseurs and gourmands from across the world. Known as the country’s most iconic South Indian specialty restaurant, Southern Spice’s authentic and inspired cuisine, splendid ambience and warm service ensures the most-genuine culinary experiences for its guests. Authentic ingredients, traditional flavours and homemade recipes come together to ensure that guests are served the most exotic fare that is truly traditional, yet enhanced with a touch of modernity. Southern Spice is an essence of close to two decades of extensive research by the restaurant’s expert Chefs, reflecting the culinary legacy of the four southern states, acquiring knowledge, cooking techniques, compiling family recipes and traditional banana leaf fare.

What menu tweaks are you planning to introduce to stand out from the crowd?

The menu at Southern Spice is a unique compilation of vegetarian and non-vegetarian delicacies inspired by the culinary journeys into the interiors of Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Southern Spice reinvents tradition with the liberal use of premium ingredients such as asparagus, soft shell crabs and scallops. Unusual to the South Indian palate, these imported ingredients are cooked in authentic South Indian spices to give the meal an interesting twist. Adding an international touch, the menu has been expertly paired with wines and spirits that best complements the meal.

One of the highlights of the meal experience is the special Rasam menu, which gives Southern Spice a contemporary edge, yet keeping the experience rooted in tradition. Rasam, predictably served as an appetiser, , now gets a hint of variance where five different varieties of rasam, both vegetarian and non-vegetarian, will be served during the course of the meal.

The Traditional Sadhya – a pure vegetarian 28-course meal – is served in a ritualistic way, exclusively in the three beautifully-designed Private Dining Rooms. These rooms reflect the culture and tradition of the four Southern states through the handcrafted wall and ceiling murals, each with their own distinct style. The silver and gold service-ware are the focal point of the table-top in these rooms, which will prepare guests for the most-sensuous dining experience.

What are the things that you consider while designing your restaurant menu?

Authenticity and traditional cooking method of every dish is the key factor in designing the menu. Our clientelealso play a major role while planning the menu for the restaurant. Their preferences are quite varied and we try to balance the menu as per their likings. Availability of ingredients is also vital and we ensure that we procure the best quality of ingredients for all our dishes. Freshness is the key word and together with the usage of organic elements, the restaurant ensures that for the wellness conscious guests, the magic works not only on the palate, but also on the very core of one’s being. Wealso use English vegetables, which are uniquely spiced with traditional methods of cooking and this is highly appreciated by the guests.

What is the supply chain process in your hotel? Who are the suppliers? Can you please name some?

We understand the criticality of good supply chain management, particularly for perishable ingredients, taking all possible measures to ensure that the food ingredients are well-preserved and don’t lose their freshness and nutrient value while in transit. All our seafood are fresh catch. Farm to Table continues to be a key area of focus for us as we believe in ensuring freshness and high quality of goods from source to our kitchen.

Who is your target customer?

Southern Spice is a destination restaurant and no visit to Chennai is complete without a mealat our restaurant. . With authentic and inspired cuisine, splendid ambience and warm service, Southern Spice has established itself as a world-renowned dining destination and we are committed to deliver the most authentic culinary experiences to our guests from across the country and the world.

What are the different types of cuisines served at your restaurant?

Southern Spice serves authentic South Indian cuisine from four states of India – Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. We have selection of dishes ranging from the Tamil Brahmin community to the Malabari Muslims of Kerala. The team of chefs have also done in-depth research into specific regional cuisines of Mudaliar and the Bunt community.

What is the contribution of a well laid menu in restaurant business? How are new techniques in food helping the restaurant grow?

Menu is an integral part of any restaurant business. At Southern Spice, we offer food connoisseurs a luxuriously authentic experience, which allows them a window into the locality’s culture and traditions. Southern Spice is more than just a restaurant, it is a destination. It is the result of contributions from the chefs who have travelled to the interiors of South Indian states and unearthed traditional recipes first hand. We have been instrumental in merging modern culinary techniques with ancient recipes, like the Scallop Sukka, Asparagus Usili and Chocolate Poornam Mousse.

How familiar are you with the legalities involved in opening a restaurant? Are you planning to open up your own restaurant?

Yes, I am very much familiar with the norms. However, I have no plans of opening a restaurant.

Manish Mehrotra is one of the few chefs who has contributed a lot in giving Indian food an all new avatar. Known for his modern Indian food and India’s best Restaurant Indian Accent, Manish Mehrotra talks to Restaurant India talks to about his global venture.

Now that you have opened Indian Accent in New York. How is the response so far?

Indian Accent is ding very good in New York. We are getting great response and reviews from both diners and food critics.

What are you serving at Indian Accent in New York?

The food we serve at Indian Accent is a modern inspiration of traditional Indian food. We serve real authentic food with a mix of global ingredients and methods. It is a new type of food where we are keeping all the authenticities without compromising on quality and consistency as this is the key.

Who are your regular customers at Indian Accent in New York?

We have got a good response from the locals there. 60-75 per cent of customers are the local residents and rest are a mix of Indians who live there and other tourists.

What is the trend you see growing in India?

I think in the last two three years there is not much happened in India when it comes to evolution of food and trends. Everybody is opening and doing same kind of food and restaurants- modern Indian food, gastro-pub and beverages bars. And, I believe there is much to do when it comes to food and global trends. Though, there is demand for a new kind of Indian food in the market.

What is your plan expanding the brand to other markets?

At present our focus is on New York. We are poised to grow this brand in the region and then think of expanding it. I am also doing Chhor Bizarre in London which serves traditional Indian food in its original avatar.

Indian Accent has been awarded best restaurant for years. What is the hidden reason behind this success?

I believe in training my staff and that’s what I have been focusing in all these years. Second important thing is maintaining consistency in the food that we serve at our restaurant. And coming up with something new all the time are few of the reasons for success of Indian Accent.

You are known for introducing modern Indian Food. What made you to introduce something new to the Indian plate?

India is now a global country, people from all over world comes to India and everything in the country is on its progressive part. But food was the only thing where we were stuck and people used to think that Indian only eat curry based, thick gravy, ghee, creamy and heavy foods which was not true. And it came as a major source of inspiration for me that I have to do something with Indian ‘khana’ that everybody appreciate and can relate to it.

How do you maintain the authenticity of the food still playing with the original flavours?

Authenticity is a very subjective word and when you prepare food, similar dishes can be prepared in many ways, and it becomes really difficult to describe what authenticity of food is. At my restaurants I never compromise on taste of the food. So, according to me taste is the most important thing and after that you can do anything with the dish.

How is the pricing done at your restaurant?

Food plus the hard work behind preparing the food is how we decide on pricing the food.

What is your biggest achievement so far?

The biggest achievement is ‘Indian Accent’ which is now number 1 restaurant in India and making Indian food global.

Desgustibus is more than 17 years old brand which started its flagship restaurant Indigo in 1999 taking the fine dine outlet out of the 5 star hotels. But in course of time the owners realised that fine dines was not something that could be expanded at the same pace as other segment and hence they entered into the casual dining market by opening their first Indigo Deli in 2005. “When we started with Indigo we did not knew what to do next and when it met with success we realised that a fine dine restaurant at that price point may not have a very large market and we were looking for a larger pie at that was when the idea of a deli came,” shares Katriar who is proud owner of running six Indigo Deli’s outlet in different parts of Mumbai and Delhi and one Indigo and Neel each.

What was the biggest challenge entering to casual dining segment?

For us to acumen something which was more casual than Indigo was itself a task and of course once we thought we are comfortable we opened there more restaurants in Lokhandwala, Palladium and Bandra respectively. And, today we are 6 Deli’s and it’s very clear that casual dining is the segment where maximum action is happening and is one of the fastest growing segment in the country.

Which is the top performing brand under Degustibus today?

In terms of numbers its Indigo Deli because it catered to around half a million people last year. We are seven outlets now and it’s the biggest segment for us. As far as Indigo is concerned fine dining is about experience and not attract crowd.

What is the numbers that you do on an average at your different brands?

At Indigo we are doing around 100-110 covers consistently over the years. Whereas at Indigo Deli we do about 400 covers a day at locations like Palladium around 140 at locations like Malad which we thought would not work and at other locations we are doing good numbers of 200-250 daily.

What is the pick hour at your different restaurants?

40% lunch, 40% dinner, 10% breakfast and 10% all day dining.

As you were one of the first brand to set the tone of fine dining restaurant in India. How do you see the segment growing?

Fine dining is going to become a place to celebrate because today’s generation don’t like to dress up and go to eat at a restaurant. For them it’s boring. And, this trend is here to stay for long. And, the per cent age of fine dining coming every year is very few to the host of casual dining opening every day. And, I think it’s worldwide and that’s how India is going to mature itself. Fine dining will keep opening but it won’t expand at the same pace. For me Indigo is a destination brand and it won’t be more than in a city wherever you are. And, only in five cities in India can have an Indigo.

What trend do you see emerging in India?

There is a very huge increase in the consumption pattern. People are going more and more out to eat. But the action is shifting more towards casual and if I may say QSR is fastest growing segment. It will be largely price driven and it’s the segment which will make waves. In terms of food I will say today western food and Asian food is the flavour of the season. Indian unfortunately seems lagging behind in all big cities.

What can we do to promote Indian foods?

We need to shift the Indian food focus towards little lighter and a casual meal. Today, it is all about butter chicken and tandoori chicken of the world. So, if you can do peel food which is light on the palate and on price Indian food will also accelerate its pace of growth.

What are your other plans?

In a couple of month from now we are opening Neel a casual version opening in Mumbai. We have a fairly light catering business and my personal opinion is when we arrange a 2000 party people generally consume 3000 plates of chaat. And, this is people across the spectrum. We are doing this with Neel which is known for its Indian food. When we started doing Indian food we realised Indian food shouldn’t be necessarily heavy. If you have to showcase Indian food you have to think beyond Punjab, Punjab is not complete India. We have hired a new chef for the new version of Neel from Kerala and he prepares beautiful, a Bengali chef who does outstanding foods. So, you should look beyond the obvious and that’s we are trying to do.

How are you playing with flavours at your restaurant?

Two years back in summers we started giving ‘Amjohra’ a mango drink from Bihar as a welcome drink at Neel and soon it was an ala carte item. So, there is a huge scope of playing around Indian food from the unknown regions of India. And that’s what we are trying to achieve. We pick food from Kashmir, remote parts of Uttar Pradesh and now at the new Neel we have got a Chaat waala from Agra. We are trying to give a presentable face to the chaat without losing the taste. Indian food is very rich in flavour.

What is your plan going forward?

There are three more Indigo Deli’s that are in pipeline and that will be launched in next 100 days. The first will be in CyberHub Gurgaon which is more of relocation than a new restaurant. Then we are opening one in each in Powai and Pune. 

How has been the journey so far?

I started my journey in 2000 after completing my education. Working as a kitchen trainee with Le Meridien Delhi for almost two yeras I learned the basic kitchen techniques. I have worked with hotels like Trident Kochin, Radisson Blu Plaza Mahipalpur as comy in Great Kebab Factory. So, I learned most of the kebabs from Chef Miraj and wakil Ahmed Qureshi. They gave me some of the secret recipes to making Galouti Kebab, Kakokri Kebab. The, I moved to Varanasi, Taj harimahal Jodhpur and learned some of the Rajasthani dishes like safed maas, laal mass, dahi ke kebab. Then, I again joined Radisson Great kebab factory in Dubai. And, now I am working with Radisson Blu Plaza Paschim Vihaar for almost five years.

What is your biggest learning from these movements?

I have tried to learn the regional cuisines of the places I have travelled to. I am very grateful to the chefs and team for my learning.

What was the most proud moment for you?

When I was in Dubai, we served traditional Indian kebab and people enjoyed it there and that was the greatest achievement.

What’s your responsibility working as a master chef at Radisson?

My responsibility is to create new recipes and bring in continuous innovation. It also involves creating a standard recipe and look after it as the consistency should be same throughout the year. We also train staff and their skills matching Radisson’s standard.

What trend do you see in fine dining segment in India?

Kitchens are opening in a live way, and its trending. We also focus on live kitchen concept so that people should be aware of what they are being served.

What’s the reason for fests that you organise?

It’s because we have to attract new customer and as summer days are dull days for business this is great tactic to attract new customers. Also, such festivals innovate new tastes for our regular customers. And, as most of the people in this locality are Punjabi we are hosting a Punjabi food festival. Also, we are keeping a record of the likes of the customer so that when we revive our menu we will include that in our menu.

What is the average footfall at Indyaki?

On regular days we get 80-100 whereas on weekends it goes up to 150.

Restaurants have been offering great offers to corporate to get them inside the door. Corporate business is the need of a restaurant today, but how to attract corporate for business is really the game changer for any business to grow.

Many fine dine restaurants are of the opinion that now a days it is a bit difficult to get the corporate for a business meeting inside their restaurant’s door. The time has change and it is now a past saying that fine-dining restaurants tend to rely on attracting corporate business.

Earlier, restaurants used to offer buffet to attract corporate towards their restaurants, but currently they are more relying on dining trends. However, there are reasons that say that many fine-dining restaurants need corporate business to survive. But corporate don’t find good restaurants easily for a business meet and hence, restaurants have worked a lot to make them believe and get inside their door.

Having a Right Structure and equipment: Restaurants should have such a structure and facility where they can handle a large group of people. Restaurants should also make all the equipment available to its dining space if it is providing corporate a space for business meet. Audio- visual equipment, LCD Projector and other important equipments required when inviting a corporate for business.

“We make sure that our services are complete package of comfort. Food and Drinks is for sure our USP. Apart from this we Offer corporate packages. We also take care if on private time at PDR's People need screens to be arranged for their live presentations etc,” shared Priyank Sukhija, Restaurateur who owns some of the wackiest restaurants.

Ability to handle large Parties: It is very essential to handle large parties and groups effectively if you are calling corporate at your restaurant. Experience is what matters when corporate come to your restaurant; organize everything in a well mannered way. A competent team and a well versed menu of the full course would definitely attract corporate towards your restaurant.

“We offer special table allocations besides a wide variety of food and beverage options. For a large group meetings / events we have special packages/ rates,” pointed Sanjeev Puri, Italiano.

Word-of-mouth: It is an essential part of any business be it a restaurant business or any other retail opportunity. A message spread at a faster speed through communicating with people rather than using other media tools for promotion. Every other corporate people have contacts with each other and they need reliable venues. Not only positive but negative reviews also travel quickly, so be quick in your service and be at the top of corporate list.

Providing offers and discounts: Restaurants should also focus on providing offers and discounts if they want to attract a large number of corporate at their restaurant. “We have package where we offer 4 beers at affordable prices. We also offer 20 per cent corporate discount within our segment called business with pleasure. We also serve molecular signature cocktails and dishes as part of the business with pleasure package,” added Owners at Molecule which is turning into a meeting cum restaurant cafe.

Therefore, it’s imperative that operators get their business pointed in the right direction from the very beginning. Corporate business holds the key to success for most fine-dining restaurants. Today, the nature of corporate dining has changed both restaurants and corporate are looking for better options to meet their needs. 

Moving to Goa in 2012 and being a true foodie made Shefali Singh decide to open KOI ASIAN DINING.  KOI is a fish that brings peace and prosperity for people who believe in Feng Shui, and that’s exactly what we need in the world today; Peace!  Being an Asian Restaurant the name just fit aptly.

Incorporating the best design

The design element incorporated is modern but with a lot of Asian influences to the space.  The buddhas, gold coloured walls, cane furniture and artwork really give the Asian feel to it.  KOI has a dining area of 120 people at a given time.

Dealing with challenges

Challenges are faced by every establishment; we at KOI face them well.  Overcoming them is not impossible for us and we would like to believe we do a good job with that.  We personally conduct staff briefings and trainings very frequently.  Brand integrity is something we truly believe in and make sure our team live the brand and are proud of it.  Consistency in our food, service and hygiene standards is what helps us maintain our standards to give optimum dining experience and customer satisfaction.

High on loyalty

Goa being a seasonal tourist destination makes it difficult to have a loyalty programme, however we surely believe in giving the best to our clients with the sourcing of fresh ingredients and preparing food without any compromise, we also do not use any added synthetic flavours, food colouring or MSG.  Our staffs are a team of highly trained professionals in their own right.

Expansion plans

We do have growth strategies in place and are working with professionals from different fields to make sure the tourists who come to Goa from all over get to know about KOI. We at KOI would like to see our brand expanding and have branches all over India, serving the same quality that we are known for.  

What was the idea behind naming your restaurant as ‘Tawak’? How is the response so far?

Tawak means Cinnamon in Sanskrit. Being chefs, for our first venture we wanted to achieve a harmony between various Asian cuisines in an aesthetically pleasing and fun dining space. We wanted to take our patrons on a gastronomical journey through the Asian continent without having to leave the city. Tawak (Cinnamon) was one of the most revered and traded spices in Asia during the ancient times and hence, we chose it to depict our thoughts behind the venture.

The response has been phenomenal. People here love our food and we have constantly been a top rated restaurant. We have managed to inculcate a loyal customer base. Our guests travel from various parts of Delhi-NCR especially for our Galouti Kebabs and Dim Sums.

As you are offering a complete pan-Asian fare under a fine dining atmosphere. What are some of the elements that you have kept in mind while designing the menu?

The first thing we decided upon was that we wanted to give our clientele authentic flavours and to stay away from the Indianised version of Asian food such as the Manchurian. We used the choicest ingredients available in the market to curate a menu that has something for everyone. We avoid using artificial flavours and colouring in the food. Another element that we have focused on is the vegetarian part of the menu. Mostly restaurants do not lay enough emphasis on it and we have ensured our patrons have a great Vegetarian selection to choose from.

How have you designed your restaurants? Who is the designer?

We wanted the restaurant design to be in sync with our theme of a culinary journey through Asia. Our designers- Zeppelin understood our ideas and transformed the place exquisitely. The walls are adorned with black and white canvasses of images from different Asian countries. You will see plains of India, peaks of Himalaya, desserts of Laddakh, markets of China and monasteries of Thailand. On the ceiling, we have laser-cut wooden reproduction of actual coins that were used for trading during the ancient times on the Asian spice route. The walls are done up very rustically and the chandeliers used are made of marine rope. The decor creates a warm, rustic and welcoming ambience.

You were from a restaurant background. How did it help while opening the restaurant of your own?

Being from IHM and having honed our skills working endlessly in kitchens of some of the best 5-star hotels, we were very tuned in with the daily workings of a restaurant and what it takes to operate a successful food business in today's highly competitive market.

Industry knowledge made it relatively easier for us to get all the blocks together to conceptualise Tawak. Training the staff and designing the menu to ensure both food and service exceed guests' expectations, was also less challenging as we both are from food background.

Which profession according to you is the most difficult, a duty of the chef managing the kitchen or a restaurateur?

If you had asked me this question 2 years ago, I would have definitely said chef. But today, after seeing both aspects, without a doubt, its the restaurateur. As a restaurateur, you not only have to make sure that the food coming out of your kitchen is excellent each time and within the stipulated cost, but also look into all other aspects of the restaurant such as service, maintenance, bills, vendors, ingredient cost and most important of all, justifying those expenses, revenue and profits to your investor (yourself or external investor).

As you are operating the restaurant in Noida presently, what is your expansion plan in terms of numbers of outlet and cities in your radar?

We are targeting two more restaurants by 2016. We have a lot of guests who travel from South and East Delhi and are currently scouting for locations in both Delhi and Gurgaon for our next venture. We're also looking at a different model of the current venture within Noida.

You have chosen Noida over other locations. Why so?

We did extensive research of Delhi-NCR market for almost a year before settling down on Noida. After Gurgaon and Delhi, Noida is the next upcoming location. The market showed huge potential in term of the MNCs and residential areas around. There was no good modern- dining restaurant serving the kind of food we had in mind. The decision was also influenced with the amount of funds available since we were bootstrapping this project on our own.

What authentic amendments you would like to bring in the south Indian food being served in restaurants across North?

I would like to introduce the traditional sambhar and rasam from South India, which is spicy and sour in taste, but is wrongly placed in the Northern market.

Share is the story of your restaurant’s inception?

I started my first restaurant in the house, following a hobby to cook food for family and friends. After my children got married, I wanted to do something to engage myself. Thus, I ventured into the restaurant business. However, gradually with the changing time and customer preferences, I realised the dire need to expand the space of my restaurant and to introduce variety in the menu. Thereby, I opened my first official fine-dining restaurant in Chennai and hiring experienced staff to serve the consumers well.

How are you competing with other existing brands in the category?

I am trying to maintain the taste of food and quality at each of our outlets. Moreover, we do not add any artificial flavour in the food. Instead, we use homemade and home grown spices to enhance the flavours.

What is your strategy of customer engagement?

We serve everything in the traditional south Indian manner on banana leaves. As per our custom, banana leaves are increasing years in the life of the one consuming food served on it.

At the same time we organise different food festivals at our outlets, for example, Andhra cuisine fest, Kerala cuisine, seafood festival and one is the typical forgotten dishes of the ancestors, which can’t be made on everyday basis.

What is your expansion plan?                        

We have recently launched another outlet in Coimbatore. My ultimate aim is to tap major metro cities in India, especially Delhi and Mumbai.

Who all are your regular consumers, the local south Indians or mix crowd? What is the footfall per week?

We receive consumers from global landscapes at our outlet.

On an average, one outlet of Parambriym bags a footfall of 500 people on all week days, which multiplies during weekends, raising the toll to 2000.

In an interaction with Franchise India, Sunil Kallerackal speaks about the objective behind his business, the challenges faced and the technology focus required.

We were inspired by what OpenTable did in the US. So we are a business focused on solving the challenges of clients, which are the restaurants. We service around 20,000 restaurants in India connecting about 30 million consumers through our B2C and B2B engagements. At the restaurant end, we address the number one challenge and that is marketing spend by restaurants. They spend on TV, radio, print and hoarding or pamphlet, but there is no commitment on footfall. So we tell restaurants the best way to go visible.

At the restaurant end, firstly, we provide digital store front to update the content real-time so that consumers always get the latest. Second, we give them a smart listing where when they list with us they list on all the B2B sites who are partners with us like mobile companies (Samsung, Nokia), search engines, content sites, review sites, etc. Third, we help them upload their live inventions to become more visible in the market so that consumers can book their order.

Four, we help restaurants to have the ability to push the spot offer depending on their daily PNL situation. Say, if out of 30 customers who walk-in, only 10 customers have come in. In that case restaurants can push a spot offer which becomes visible by location, profile and contact and consumers can download it. Once the customer downloads the coupon, his name and number shows up on our system at the restaurant real-time.

For fine dining, we specially help restaurants in table utilisation management. Six, we let restaurants capture feedback. Lastly, we help restaurants manage their analytics in terms of utilisation – capturing he the data on the last recent users, the most frequent users, etc. That’s the depth of what we offer.

We commit to 10% increase in new business, 20% in repeat business and 30% improvement in the customer satisfaction levels, which is very critical for a brand. In a way we tell them that since they cannot afford an expensive CFO or CIO, we take over their job at a very small player. At the consumer end, we tell them that we take care of their loyalty with their restaurant because we count the number of times they have been to a restaurant, how much they have spent in a restaurant and we ask the restaurant to give them a discount. So for a consumer we are like a dining concierge at this stage that bring in experience, convenience and cost savings to consumers.

Now we are at the point of scaling up the business because we are primarily B2B. B2C we think is an organic process. But B2B is our primary business, where we enable OEMs, mobile brands, search engines, content review companies, map companies with the ability to discover contents or restaurants for their consumers per se and give them an option from their mobile sites. This allows a consumer to book which we power through backups.

So our business is all about working with B2Bs and tampering into database. We offer revenue share for each transaction. So the business model is a small subscription and we charge on, say bookings for customers for covers (Rs. 30 a cover). We have a revenue share on each transaction.

On the challenges faced and overcome

Challenges have purely been the technology adoption for us, which is slow. The fact of sheer country size and reach out and getting things going is the biggest challenge. So we are doing it organically. It is actually very simple for restaurants to do. India is still at its early stages. It is a huge industry and no one is monitising it well in terms of adding value to business.

The solution to our challenge is very clear to our minds. We focus simplify and activate a certain segment of restaurants which are mid-tier. We are helping them use our technology very well. We are working with 5-stars at the higher end and at the lower end we are giving a premium model so that they adopt us for just directory, for pushing an offer and capturing a lead. We have different products for different segments. We invest in account management so that people are using our products to adopt and discipline themselves so that they can see the benefits.

There is definite reluctance by restaurants in adopting technology. So until the owner and management feel the need for it, it has to be cascaded downwards. When they cascade it downwards and make it part of their performance criteria and when everyone understands the benefits for doing it as it is communicated, it becomes very simple to use. We also have the facility to record the call that a customer has with a restaurant; we enable a direct call or we record a call and give it to restaurants. So it is not just a technology product. We provide a voice solution, sms solution and a social marketing solution. So we present that there is much less complexity of technology usage.

On foreign players’ success in Indian markets                  

Most of the foreign brands come with a lot of process, history and structure. The only way to scale is to create an efficient working model and then step and repeat it. Unfortunately, in India, people scale before they have a characterised model. The second issue is high real estate costs. Food costs have gone up in 3-5 years. These two directly compound the issue for both Indian and International restaurants. Local restaurants manage better as they are stand alone or unorganised which stand at 80% today. Big companies struggle a bit because of big issues. The cost of food is 30-40% so some deviation could affect the margin. Certain things like cost of supply and rental they cannot change.

Advice to budding entrepreneurs who are entering into this field

From the restaurant industry standpoint, the two biggest costs are real estate and people. The only way to optimise that is to do a scale. So you need to put up a chain kind of a business. You need to connect with the local audience because 70% of business comes from locality. So ideally one should study their eating patterns and their favourite cuisines and overlap with that.

If you don't get 30% of the menu reordered or extend the menu adoption to 70%, most likely the customer will not come back. So it is important to connect with the consumer and overlap with the cuisines they prefer in that location. It is no point doing something because it is popular. Locality needs to be accepted; 30% business comes from outside the locality.

There is no science to marketing spend on TV, radio and hoardings and getting a direct correlation to the footfall. Restaurants cannot clearly say the performance ROI on marketing spend. So it is important for restaurants to figure out an efficient way to market locally and move on with the digital age because nowadays 100 million people in India use smart phones and Internet. So the point is how to capture these people efficiently rather than having pamphlets on the street or having the ad carried one day in the newspaper. Here there is no correlation to the direct business. So we are here to coach them on connecting to people who are adapting to social media networks and make this a very cost-effective paying model rather than spend upfront with no commitment. That is where we come to say that the ROI of marketing will not work the traditional way because there is no scale like a FMCG brand.

Indian restaurant industry is a vibrant industry and it is the third largest growing market. It is big opportunity for eco-system players, food service guys and menu engineering guys and players like us who add value to different pieces of the business service like marketing to operations. It is an exciting space and in the next 5 years we would see a 20% CAGR growth. One who handles challenges will prevail.

In last one years, restaurant scenario in India, has changed dramatically especially in Delhi. We have seen big format restaurants hitting top restaurant locations like Connaught Place, Khan Market, CyberHub, Sangam Courtyard amogst others.

In general this restaurant takes anywhere between 2000- 4500 sqft area to give a customer a whole lots of experience. From ordering the food at the restaurant, to enjoying its food with the best paired wines and alcohols, these restaurants are complete package to enjoy good food and drink at a versatile a welcoming environment.

“Delhi accepts things which are larger than life, so here we are opening one of that. But I feel Any restaurant format whether big or small runs only on customers response and they are the ones that push the boundaries for people like us,” shared Dinesh Arora, Restaurateur, The Common Room.

Likewise, as people are growing their demand, the restaurants too understand to fill their need and hence big format is what they can come up with the best.

“I believe in creation, collaboration and cooperation rather than competition. I believe that we all have our creative faculty and we should use it to create something new and worthwhile. I always see myself on a global level. Whatever I am doing, is it going to make people come to my place or city; and I am not talking only about the intra city customers but I am taking about international customers as well. I want all of us to come together and make this city a destination on global gastronomic map,” pointed Sunil Aggarwal, Owner, Dramz Whisky & Bar.

Recently, MTV also joined hands with Fun Bars Entertainment to open FLYP@MTC, which is another restaurant in Delhi with an experience to relish for ages. The restaurant has a bar, a co-working place, a live MTV ground from where people can give live auditions, a organic tea centre and what not. This means the restaurant owners today are focused much more on creating a global experience rather than just throwing their money on food. They have understood that people are coming not merely for a food but it is the pleasure, the time that they spent out.

Meanwhile, I believe this trend is picking up because of the emergence of global restaurant chains hitting the Indian market and is influenced by fast casual scenario which focuses on delivering the freshest ingredients on table with lots of added experience.

Hence, we can say that with global brands coming to India, we can surely see many restaurants adopting the likes of these restaurants.

Punjabi Bagh’s most iconic fine-dining place Masabaa is all set to dazzle tastebuds with an absolutely refurbished menu.

The restaurant continues serving cuisines from across the world including Italian, Continental, Chinese and North Indian.

Masabaa serves both vegetarian and non-vegetarian items. Some of the must-try items from the new menu in the Indian cuisine include the Treasury Exotic Kebab Platter (veg and non-veg), Husn ki Shammi, Tandoori Chap Taka Tak and the Murg Malai tikka. The Oriental Fusion has a choice of dimsums, Silken Tofu in Hunan Sauce, Crispy Fried Golden Prawn and Stir Fired Chicken with bok choy.

Other items worth trying from the world cuisine are the Poutine (German street food fried topped with sauce and cheese), Philadelphia Cheese Rolls and Zaatar Lamb Pita Pockets.

The Main Course fashions a set of new items too including the Dhaniye Mirchi Da Kukkad, Kalonji Adrak wali Phool Gobhi, Zafrani Kofta and Kashmiri Rogan Josh.

There is also a plethora of soups, pizzas, pasta, risotto and lasagne to choose from. For dessert try the Moong Dal Halwa and the Kesar Phirni. Or ask for the Chef Choice Dessert Sampler.

Depending on what’s popular with the diners, items have been retained in the new menu while loads of new food items from across the world have also been added to it. While designing the new menu, tastes of all kinds of food lovers were kept in mind.  

Market Overview

A Fine Dine restaurant is either a specialty or a multi-cuisine restaurant with a strong focus on quality ingredients, presentation and immaculate service. The segment is growing at a healthy rate of ~15% that has encouraged the entry of premium Michelin-star restaurants such as Hakkasan and Yauatcha and other domestic players such as Italia, kylin, Olive Bar & Kitchen, etc. in the market. With successful operations of these brands in the market, it is inevitable that brands such as Nobu, Carluccios and Zuma will soon mark their presence in the Indian market.

The chain Fine Dine market size is estimated to be INR 500crore (USD95million) in 2013. The chain segment is predominantly limited to “starred” hotels and exclusive standalone entrepreneurial ventures. It is estimated to reach INR 1,010 crore(USD195 million) by 2018 growing at a CAGR of 15%.

The market rests largely on the affluent consumer who has the willingness to indulge in and experience exotic foods. Metros and mini metros dominate this market as consumers in these cities have high disposable incomes with increased spending power. They are also exposed to a variety of brads/cuisines, and thus the higher indulgence levels. In contrast, Tier I and Tier II cities do not show a significant consumption potential in the short-term(2-3years) and will continue to make only minor contributions to the total chain Fine Dine market.

 Market Players

The chain Fine Dine market in India has ~50players with ~150-200 outlets spread across major cities, with the absence of large chains. Over the years, the market has been dominated by homegrown, standalone brands and has of late seen an influx of premium luxury brands. These brands have brought with them an exclusive experience and introduced newer cuisines, viz. Cantonese cuisine by Hakkasan, (which imports) ~80% of its ingredients from Japan), etc.

Their menu specialization and outlet presence is limited mainly to metro and mini metros. Homegrown brands like Kainoosh, Punjab Grill, Punjab by Nature, Sigree, Indigo, Tonino’s, Diva, The Table, Kylin, Smokehouse Grill, Mainland Chain, Taman Gang, Fio and Olive Bar & Kitchen attract a large number of customers in comparison to their international counterparts. These players cash in on their elaborate service and exquisite experience.

With the target customer willing to pay a premium for high-quality food, service and experience, the Fine Dine segment is innovating with customized menus, chef-customer interactions, etc. It has been the pioneer in introducing several new techniques and concepts to the restaurant industry like teppanyaki tables, sushi, barbeques, grill tables, etc. Also in order to expand the diner’s the diner’s horizons. Fine Dine restaurants are educating them about their menus. Techniques like sous-vide and molecular gastronomy has begun to trend in the kitchens of popular high-end Fine Dine restaurants.

Brand Outlet Presence-City Type

Fine Dine is a niche segment of the food services market, with few competing players, as these outlets are limited to starred hotels/boutique restaurants. Over 90% of Fine Dine outlets are present in metros and mini metros. They cater to the affluent class which is limited in size and present mostly in larger cities.

Trade Dynamics.

Product Sales and SKU Mix.

 Fine Dine restaurants are food-centric outlets, with food contributing ~66% of total sales followed by     beverages at 30%(Exhibit 39). The SKU mix is almost proportional to the sales mix. Food constitutes over 70% of the SKU mix as it is the core product offering in these outlets.

Sales Mix-Dine-in & Non-Dine-in

Unlike other eating –out formats, Fine Dine restaurants focus on customer experience, outlet ambience and presentation. Customer pay for signature dishes prepared by talented chefs and served with complete finesse. High-end dining is synonymous with ‘small plating’ and ‘degustation menus’. It is about fresh quality ingredients. Thus, there is no room for delivery and takeways in this segment.

Sales Mix-Peak Business Hours

Peak business hours for a Fine Dine restaurant are dinner hours(1900-0000) which contribute nearly 70% to sales(exhibit 40) as they increasingly gain ground as places to celebrate occasions by consumers and to take business clients by corporate. In comparison, lunch hours contribute ~29% to total Fine Dine sales. These outlets thrive on the concept of Sunday brunches with an exclusive spread that helps them attract crowds during weekend lunch hours.

Overall, the Indian Fine Dine market is in its infancy and is growing with increased consumer experimentation and rising willingness to spend on quality food and experience. The segment’s player are moving to scalable business models with strong back-end operations focusing on high- quality, fresh, organic ingredients and on developing new kitchen techniques to improve efficiency.