Moti Mahal opens in a new avatar in Chandigarh, showcases gallery dedicated to rich legacy of Moti Mahal 22 Jan 2024 2:09 AM (last year)
Chandigarh is now on the national culinary map. The famous Moti Mahal group of restaurants has chosen the city to open its restaurant Moti Mahal which is unique as it also showcases a gallery dedicated to the rich legacy of Moti Mahal.
The one-of-a-kind restaurant that has come up in Sec 7 celebrates a century of culinary excellence of the iconic restaurant brand – Moti Mahal, and beautifully captures and showcases the rich and storied history of Moti Mahal.
Interacting with media persons here along with Aman Grover, the venture’s Chandigarh partner, at a press meet to announce the unveiling of the restaurant, Monish Gujral, Chairman, Moti Mahal Group, said: “We have been in Chandigarh for a few years with a Moti Mahal restaurant housed in KLG Hotel, Sec 43, but now we also have in Sec 7 Moti Mahal Delux which is conceptualised as a restaurant that charts the culinary history of Moti Mahal. This genre of restaurant is our first in India.”
It’s noteworthy that Monish is the grandson of Moti Mahal’s Founder Kundan Lal Gujral, a culinary genius, and who is credited with inventing the iconic triumvirate of Indian cuisine – Tandoori Chicken, Butter Chicken, and Dal Makhani.
These delectable dishes, alongside other Moti Mahal specialties like Burrah Kebab, Chicken Pakora, Paneer Tikka, Shahi Paneer, are now the heart and soul of the renowned Moti Mahal Tandoori Trail restaurants, meticulously curated by Monish, who himself is a celebrated chef.
The Indian fine-diner showcases photos from yesteryears of the restaurant, its founder and celebrity patrons on the walls of a gallery that leads into the main restaurant hall. Apart from the photos, cooking items used in those times also occupy a place of prominence in the gallery alongwith models of old tandoors from a bygone era. This offers patrons an immersive experience into the culinary heritage of Moti Mahal. Monish informed, “The rich legacy of Moti Mahal encompassing its journey has been displayed in the form of a beautiful ambience and a historical setting.”
The decor, inspired by the regal charm of the Mughal era, sets the stage for a journey through time, creating an ambiance that reflects the grandeur of the past. The Main restaurant has a display of news clippings showing top political persons visiting the iconic restaurant in Delhi’s Daryaganj.
Aman Grover, Chandigarh Partner, Moti Mahal Museum Restaurant and Bar, said, “Food lovers will get to savour the trademark Moti Mahal chicken tandoori, butter chicken and dal makhani. What’s more, there are also tandoori tender kebabs, butter paneer, chicken pakora to mention a few more delights.”
“The bar has a selection of carefully crafted cocktails inspired by historical influences, allowing patrons to sip on the flavors of the bygone eras,” added Aman.
The all new Moti Mahal Delux offers not just a meal but an exploration of the culinary legacy that has defined Moti Mahal for generations. Moti Mahal has more than 150 outlets in India and globally. In the region apart from Chandigarh the restaurant is present in cities like Bhatinda, Nawanshahr, Patiala, Ludhiana, Nabha among others.
It is worth mentioning that this year marks a momentous occasion as Moti Mahal, India’s legendary restaurant and pioneer of Tandoori Cuisine, proudly celebrates its centenary, tracing its extraordinary journey since 1920. Established by the visionary Kundan Lal Gujral, Moti Mahal has not only become a culinary institution in India but has also garnered a global presence.
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Pearl of the Capital 22 Jan 2024 1:57 AM (last year)
The culinary journey began in 1920, when Kundan Lal Gujral opened the doors of Moti Mahal in Peshawar. Twenty-seven years later, Partition forced him to down shutters of the popular eatery, only to reopen it across the border in Delhi. And since 1947, the legendary brand has only grown and the Capital has never tired of its trademark Punjabi-Pathani flavours.
Now with Kundan Lal’s grandson Monish Gujral at the helm of affairs, Moti Mahal has become an international chain. Its signature recipes and smoky flavours have become synonymous with North Indian cuisine and Delhi.
“Earlier Delhi offered only a handful of cuisines like Indian and Chinese, with the latter cooked to suit Indian tastes. Moti Mahal had customers asking only for its signature dishes. But now with people more informed and well travelled, they look for more options in food,” says Gujral. Taking over the reins from his father, Gujral turned the business around and was responsible for introducing Chinese and Mexican cuisine on the menu. “We now have Jackson Diner, China Trail, Tandoori Trail and Kebab Trail in the Moti Mahal franchises. In 2009, we also started the concept of ready-to-eat with ‘heat and eat’ items. The initial idea was to cater to youngsters,” he says.
Gujral’s mother, Rupa, adds, “Change is inevitable and we must accept it with open arms. Delhi is changing so fast. Gone are the days when people were content and there was no competition. It was a beautiful city and people had values. Today the world is very different, there is too much exposure.”
Rupa migrated to India after Partition, completing her graduation in 1961 from Lady Sri Ram College for Women. Talking about the transformation of the city, she says that although the culture and heritage buildings of the city have stayed intact, a lot needs to be done to change the mindset of its citizens. “I love Delhi and I strongly feel that Delhiites must unite to convert the city into a peaceful and greener place,” she says.
Completing her sentence, Gujral says, “We as citizens need to be more responsible. Delhi is getting overpopulated and this is leading to an increase in the number of slums. Adding to our woes is the fact that each year the city is hit with viral diseases, with open manholes and puddles everywhere. Why does anybody have to suffer?” he asks.
Both, however, agree that Delhi can only change with a change in attitude of the government and people. “We are extremely fond of the city and it is the best place to live in, so we must try to maintain its rich heritage and unite to live in peace,” says Gujral.
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Sagene, Geitmyra Food Culture Center for children 5 Jun 2023 11:40 PM (last year)
Food unites us. We talk together through cooking and meals, says Monish Gujral as he stirs the large pot of fragrant butter chicken. William Wiland from Sagene gets everything from both words and cooking tricks.
Monish Gujral has just been to Stockholm and won the Gourmand prize for the cookbook Pickle Train. On the way back, he stops by Oslo – and Geitmyra.
And it is no coincidence that butter chicken is on the menu. Monish is the grandson of Kundan Lal – the chef who invented tandoori chicken and butter chicken.
The story starts in 1920
The story starts at a roadside inn in Peshawar in 1920. There Mokha Singh Lamba opened a small roadside inn and employed Lal. At that time, the tandoori ovens were only used to bake bread in. But why not roast chicken in the same oven, thought Lal.
He marinated the chicken in yoghurt, lime and spices and fried it on high heat. The tandoori chicken saw the light of day. The dish became very popular and put the roadhouse on the map. Then Gujral got a challenge. Because what was he going to do with all the chickens he didn’t get to use that day? They were so dry and boring. The solution was a rich, tomato-based, buttery and elegantly spicy sauce. Murgh makhani – or butter chicken – made the roadside stand famous across India.
In 1947, when Pakistan and India split, Lal – who had then inherited the roadhouse – had to flee. He and his family fled to Delhi and opened the flagship restaurant Moti Mahal – a restaurant with over 400 seats. Ministers, film stars, presidents – many have found their way to Moti Mahal and Gujral’s chicken dish. Monish started working for his grandfather in 1983 and today Moti Mahal is a restaurant empire with over 250 restaurants worldwide.
Inspirational
But now Monish stands at Geitmyra farm in Sagene and shares Indian cooking with the junior chefs. The young chefs are put to work stirring, cutting and tasting. From the rice, Monish creates a small work of art – for the eye and for the palate.
Inside the kitchen, William and Ali scrape the pots:
It is strong. But it’s so good-strong, says Ali.
And there is not a grain of rice left on the plates.
This was very inspiring, says William, who this autumn has applied for the chef’s line at Etterstad.
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Butter Chicken Was Born From Leftover Tandoori Murgh; Here’s The Whole Finger-Licking Story 1 Jun 2023 3:45 AM (last year)
One of the most popular Indian dishes which has gained recognition worldwide is Butter Chicken. Traditionally called Murgh Makhani, this Indian dish originated in Delhi and is made with simple ingredients like chicken, butter, tomato, chilli pepper, yogurt, garlic and various other kinds of Indian spices.
Butter Chicken has gained immense popularity over the years and whenever we go to any restaurant, one of the safest dishes to order is Butter Chicken. Not only this, people even make it at home as it is very easy to make and is equally delicious to eat.
Well, did you know Butter Chicken was invented using leftover tandoori chicken? Yes, you read that right. The iconic dish which has gained popularity across the globe was made from leftover chicken. Butter Chicken was invented by Kundan Lal in the 1930s by simmering leftover tandoori chicken in a rich tomato-based sauce with butter and cream. Today, Butter Chicken is one of the most popular Indian dishes around the world. Kundan Lal is not only the inventor of Butter Chicken, but also Dal Makhani and Paneer Makhani. He is also the founder of the popular restaurant chain Moti Mahal.
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Culinary Innovation and Unwavering Commitment: Why This Restaurant is a Winner Among Patrons 23 Apr 2023 11:24 PM (last year)
Moti Mahal, a renowned restaurant, has achieved a significant milestone by completing 100 years in the food business. Founded a century ago, Moti Mahal has been serving delectable Mughlai cuisine and has become synonymous with culinary excellence. Over the years, it has established a rich heritage in the food industry, earning a reputation for its innovative and delicious dishes. With a legacy of gastronomic legacy, Moti Mahal’s century-long journey in the food business is a testament to its unwavering commitment to quality, taste, and customer satisfaction. Congratulations to Moti Mahal on this remarkable achievement!
Monish Gujral, CMD, Moti Mahal Deluxe Management Services Private Limited (MMDMS), feels a combination of factors, including an innovative approach to Indian cuisine, its strong brand identity, and its commitment to high-quality service has made it what it is today. Gujral explains how Moti Mahal was one of the first Indian restaurants to introduce tandoori cuisine to the world. “The restaurant’s founder, Kundan Lal Gujral, invented iconic dishes such as Tandoori Chicken, Butter Chicken, Daal Makhani and Chicken Pakora, which quickly became a hit with customers. The restaurant continued to innovate and introduce new dishes over the years, which helped to attract new customers and build a loyal following,” adds Gujral.
Moti Mahal has a strong brand identity that is recognized around the world. The company has invested heavily in marketing and branding efforts, which has helped to build awareness and attract customers. The restaurant’s iconic red oval logo is instantly recognizable and has become synonymous with the Moti Mahal brand.
The restaurant has a strong commitment to providing high- quality food and service to its customers. “The company uses only the freshest ingredients and has strict quality control measures in place to ensure that every dish is prepared to the highest standards. Additionally, the restaurant’s staff are highly trained and provide friendly, attentive service to customers,” opines Gujral.
Overall, Moti Mahal’s success can be attributed to its innovative approach to Indian cuisine, strong brand identity and commitment to quality. These factors have helped the company to build a loyal customer base and establish itself as a leader in the restaurant industry.
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Monish Gujral- owner of Motimahal wins the best cook book title by gourmand 17 Apr 2023 2:22 AM (last year)
New Delhi, Jan 27 (IANS): Did you know that eggs can be pickled, and so can salmon, cucumber, okra (bhindi), tomatoes, brinjal and oranges – to name just a few.
Prominent restauranter, author and columnist Monish Gujral, in his new book, ‘On the Pickle Trail – 100 recipes from around the World’ (Penguin/Ebury Press), that has been nominated for the World Cookbook Awards to be held in Sweden in May, takes you on a dizzying journey that will have you craving for more.
“During one of the Gourmand award ceremonies in China, where I had gone to receive the award for my book, ‘On the Dessert Trail’, my friend Marlena Spieler, who is a food writer and journalist, started chatting about different types of pickles,” Gujral told IANS in an interview.
“It was then the idea to write a book on pickles came in my mind. I remember my grandmother drying turnips, carrots and cauliflower in the sun in winter to make a delicious sweet and sour pickle and mango pickles in summer which we would relish all around the year but now with growth of nuclear families where we are all consumed with corporate competition, this art of home cooking is dying.
“I have always advocated and promoted home artisanal cooking, which is at an all-time low because of the charms of the retail world. I wanted to propagate the importance of fermented foods in our diet and how pickles help us improve our gut health. Pickles are mostly fermented and are rich in probiotic bacteria that help in digestion and enhance the immune system,” Gujral explained.
Speaking about the research that went into the book, he said since he is a part of the global chefs’ platform through Le Cordon Bleu and World Cook Book Fairs, this began by interacting with the national and international chef’s community to find out about every country’s favourite or national pickles and how the recipes evolved.
“There are many culinary social media online platforms where the community is more than happy to interact which helped me a great deal to research for my book.
“Throughout my travels in India and abroad, I interacted with people especially some home makers, friends and colleagues in search of the global pickles and recipes. All of them proved to be invaluable resources as they often provided direct answers and also pointed me in the right direction to find my answers,” Gujral elaborated.
Did he find a common thread in the pickles featured in the book?
“Pickling has been a source of food preservation for centuries and the artisanal techniques of pickling and fermentation are the essence of this book, which showcases the tangy world of pickles that may pickle your fancy.
“The recipes in this book combine a simple pickling and fermentation methods that make them very accessible to people who want to try their hands at making some very interesting global pickles, which is my main purpose to have written this book so as to promote home artisanal cooking,” Gujral said.
Speaking about the current citation for the book, he said: “To my surprise I received an email from Mr Edouard Cointreau, Chairman World Cookbook Fair Gourmand Awards stating that my book has been nominated for the World Cookbook Awards to be held in Sweden in May 2023. ‘On the Pickle Trail’ will compete in the Fermentation Cook Book category and in line for International Best Cookbook Gourmand Awards.”
Apart from his other talents, Gujral has a fair number of books under his belt.
“My first two books, namely ‘On the Tandoori Trail’ and ‘On the Butter Chicken Trail’ were essentially official Moti Mahal cook books showcasing the culinary legacy of Moti Mahal and my grandfather, Mr Kundan Lal Gujral, founder of Moti Mahal and inventor of tandoori chicken, butter chicken, dal makhani and chicken pakora
“Later, I was commissioned by Penguin India to write a series showcasing and celebrating recipes such as kebabs, desserts and now pickles, which has been core of my cook books,” Gujral said.
What are his plans for taking Moti Mahal forward in the post-pandemic world?
“We all experienced the perils of pandemic over last two years and the hospitality industry suffered hugely. Since human beings adapt very fast, we at Moti Mahal like others too adopted to online sales during the period and experimenting in cloud delivery kitchens which helped us sustain.
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Kundan Lal Gujral awarded for inventing Tandoori chicken by civil aviation minister (IATO Function) 17 Apr 2023 2:15 AM (last year)
We are proud of our founder Mr Kundan Lal Gujral who established Motimahal in 1920 in Peshawar (undivided India ) and introduced Tandoori chicken and butter chicken to the world .
Today on world tourism day we remember his contribution to the Indian Culinary and his contribution in tourism . He placed India on the World culinary map . Motimahal is the story of the man and a recipe that revolutionised India cooking .Recipe was Tandoori chicken and the man was Kundan Lal Gujral .
Kundan was not yet ready to rest on his laurels but ventured again to introduce Butter chicken and Dal Makhani .Not only this , he innovated fried chicken and made a secret blend to make crispy Chicken Pakora .
On the release function in 2005 ,of the first official cook book of Motimahal auhored by Monish Gujral as a tribute to his legendary Grand Father. Mr Arun Jaitly , then the Minister of Commerce and Industry & Law and Justice said the Motimahal’s chicken Pakora was much better than the KFC fried chicken.
We salute the father of Tandoori cuisine Mr Kundan Lal Gujral on the WORLD TOURISM DAY 27 SEPTEMBER 2020
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Tandoori Chicken invented by Kundan Lal Gujral 13 Apr 2023 11:48 PM (last year)
The legend, The Man, The Punjabi-Pathan – Shri. Kundan Lal Gujral “This is the story of a man who set on a culinary adventure and changed the face of Indian cooking. This is a story of a man and a recipe which internationalised the Indian taste of succulence and spice in its food. A man who turned the plebeian village tandoor for baking into a royal mode for his innovation – “The Tandoori Chicken” and then came the Butter chicken. The result: a revolution in taste, a change in Indian eating habits, and a place on the international gourmet map. This man was Kundan Lal Gujral. The restaurant where he housed his innovations was Moti Mahal-“The Palace of Pearls”. The two became a legendary mix. Kundan Lal not only made Tandoori cuisine popular throughout India but also strengthened the appeal of Indian food in many parts of the world. The Tandoori Chicken has become a draw card for Indian tourism. What more convincing words can be said, as were said by our very own Maulana Azad, former education Minister, who said to Shah of Iran on one of his state visits that, “coming to Delhi without eating at Moti Mahal would be like visiting Agra without seeing Taj Mahal.
–Uma Vasudeva (First Editor, India Today)
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Monish Gujral’s ‘On the Pickle Trail’ takes you on a global odyssey with its 100 recipes 27 Jan 2023 11:30 PM (2 years ago)
New Delhi, Jan 27 (IANS) Did you know that eggs can be pickled, and so can salmon, cucumber, okra (bhindi), tomatoes, brinjal and oranges – to name just a few.
Prominent restauranter, author and columnist Monish Gujral, in his new book, ‘On the Pickle Trail – 100 recipes from around the World’ (Penguin/Ebury Press), that has been nominated for the World Cookbook Awards to be held in Sweden in May, takes you on a dizzying journey that will have you craving for more.
“During one of the Gourmand award ceremonies in China, where I had gone to receive the award for my book, ‘On the Dessert Trail’, my friend Marlena Spieler, who is a food writer and journalist, started chatting about different types of pickles,” Gujral told IANS in an interview.
“It was then the idea to write a book on pickles came in my mind. I remember my grandmother drying turnips, carrots and cauliflower in the sun in winter to make a delicious sweet and sour pickle and mango pickles in summer which we would relish all around the year but now with growth of nuclear families where we are all consumed with corporate competition, this art of home cooking is dying.
“I have always advocated and promoted home artisanal cooking, which is at an all-time low because of the charms of the retail world. I wanted to propagate the importance of fermented foods in our diet and how pickles help us improve our gut health. Pickles are mostly fermented and are rich in probiotic bacteria that help in digestion and enhance the immune system,” Gujral explained.
Speaking about the research that went into the book, he said since he is a part of the global chefs’ platform through Le Cordon Bleu and World Cook Book Fairs, this began by interacting with the national and international chef’s community to find out about every country’s favourite or national pickles and how the recipes evolved.
“There are many culinary social media online platforms where the community is more than happy to interact which helped me a great deal to research for my book.
“Throughout my travels in India and abroad, I interacted with people especially some home makers, friends and colleagues in search of the global pickles and recipes. All of them proved to be invaluable resources as they often provided direct answers and also pointed me in the right direction to find my answers,” Gujral elaborated.
Did he find a common thread in the pickles featured in the book?
“Pickling has been a source of food preservation for centuries and the artisanal techniques of pickling and fermentation are the essence of this book, which showcases the tangy world of pickles that may pickle your fancy.
“The recipes in this book combine a simple pickling and fermentation methods that make them very accessible to people who want to try their hands at making some very interesting global pickles, which is my main purpose to have written this book so as to promote home artisanal cooking,” Gujral said.
Speaking about the current citation for the book, he said: “To my surprise I received an email from Mr Edouard Cointreau, Chairman World Cookbook Fair Gourmand Awards stating that my book has been nominated for the World Cookbook Awards to be held in Sweden in May 2023. ‘On the Pickle Trail’ will compete in the Fermentation Cook Book category and in line for International Best Cookbook Gourmand Awards.”
Apart from his other talents, Gujral has a fair number of books under his belt.
“My first two books, namely ‘On the Tandoori Trail’ and ‘On the Butter Chicken Trail’ were essentially official Moti Mahal cook books showcasing the culinary legacy of Moti Mahal and my grandfather, Mr Kundan Lal Gujral, founder of Moti Mahal and inventor of tandoori chicken, butter chicken, dal makhani and chicken pakora
“Later, I was commissioned by Penguin India to write a series showcasing and celebrating recipes such as kebabs, desserts and now pickles, which has been core of my cook books,” Gujral said.
What are his plans for taking Moti Mahal forward in the post-pandemic world?
“We all experienced the perils of pandemic over last two years and the hospitality industry suffered hugely. Since human beings adapt very fast, we at Moti Mahal like others too adopted to online sales during the period and experimenting in cloud delivery kitchens which helped us sustain.
“Going forward I am to explore and grow my chain of restaurants all across India and abroad. I had launched my brand Tandoori Trail in 2005 which continues to grow globally and recently we have opened in Apex, North Carolina. Tandoori Trail is a tribute to my grandfather Kundan Lal Gujral’s culinary journey showcasing and celebrating his original recipes in a modern avatar
(Vishnu Makhijani can be reached at vishnu.makhijani@ians.in)
–IANS
vm/uk/
Update: 27-January-2023
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We need to have more vocational colleges to educate and motivate young brigade to qualify and join the system: Monish Gujral 16 Nov 2022 11:58 PM (2 years ago)
Moti Mahal, an international chain of restaurants and franchises across India and the world is one of the representative face of North Indian cuisine across continents. Monish Gujral, MD, Moti Mahal is credited with the trailblazing turnaround of Moti Mahal from being a small but an iconic presence in Delhi to becoming a Multi-National Corporation that is well on its way to defining how the world eats Indian food. The man himself opens up on his personal as well as professional aspects of being a part of Moti Mahal.
How it all got started? Could you walk us through your journey of getting into restaurant business?
It started in the summer of 1983 while I was waiting for my high school results, thoroughly bored at home due to the long wait for the results and college admission. I found my way to the kitchens of Moti Mahal as a paid intern. Initially it was a little challenging being confined to the hot kitchens for long hours, but eventually it became my play area and all the chefs my friends. I trained under the watchful eyes of my legendary grandfather who insisted that I should go for early morning vegetable and fish markets to learn about the quality of the raw materials. The stint that started as a summer job eventually became a lifelong passion. I continued to learn and cook while I studied business at Delhi University for the next three years. By the time I graduated I was a fully trained chef, and the next two years while I studied hotel management I trained at the front office at Moti Mahal.
Moti Mahal is an iconic name in modern Indian culinary history. It began in 1920 as a small eatery in Peshawar in undivided India, reopening in Delhi in 1947 following the partition of the subcontinent. Its matchless signature recipes and smoky Frontier flavours soon made it a name synonymous with authentic North Indian cuisine. The restaurant soon acquired landmark status with illustrious visitors – heads of state, foreign dignitaries and Hollywood stars placing it high on their itineraries when visiting the capital.
There are only a handful of chefs in the world who may be credited with the creation of a single dish, let alone an entire cuisine. Shri Kundan Lal Gujral who founded Moti Mahal is that rare chef who conceived, created, and gave the world one of its most well-loved cuisines – Tandoori food.
I realised in the late ’80s that to keep the brand alive and rolling we needed to adapt to the changing times and expand it pan-India and globally. This posed several challenges of consistency, capital, and back-end strengthening to make my new avatar Moti Mahal scalable. Being a trained chef and having learnt all the tricks of the trade at the early age of 17, I was able to achieve my goals through sheer dedication and hard work. Besides this, since I was a keen writer I was commissioned to write columns for popular newspapers and tabloids that helped me get recognition for my brand and of course myself. I wrote a few books in the Moti Mahal trail series which were awarded the best cookbooks in the world by Gourmand. This also helped me preserve and promote our Moti Mahal culture.
What are your growth & expansion plans for Moti Mahal Deluxe?
In 2003, Monish Gujral, grandson of Shri Kundan Lal Gujral, created Moti Mahal Delux Management Services (now a private limited company) with the objective of expanding the business into franchises across India. In the following seven years, Moti Mahal grew from four stand-alone restaurants to 100 company-owned restaurants and franchises – 88 in 22 cities of India, and others in the Middle East, Canada, South East Asia, China, Europe, and the United States. That number is projected to double over the next five years, covering an area of more than half a million square feet, with plans for diversifying into other segments of the food market. We also reinvented the menu. While it remains true to its USP – the traditional Punjabi Pathani recipes, Moti Mahal has adopted multiple formats for its outlets to target different consumer segments.
We also pay particular attention to our ethics. The hallmark of the Moti Mahal ethos is its uncompromising standard of quality and consistency. It is the first food franchise in the world where all chefs and F&B staff of every franchisee unit is trained by the mother company. A contingent of back-up chefs is retained at the headquarters at all times to ensure uninterrupted consistency.
What’s Moti Mahal’s signature offering which sets your brand apart from others? Where do you see your brand in the competition?
In current scenario, most of the restaurants find it difficult to survive by the second year due to multiplicity of eating out options, cut throat competition, high real estate costs and of course, also due to consistency and quality control issues. Motimahal brand is now nearly 100 years old , not only has been credited for placing India on the world culinary map by inventing the famous tandoori chicken and legendary butter chicken but also set the trend of fine dining way back in 1940`s.
Its always good to have completion which helps you to be active, responsive and flexible to adapt to the need of the time. Otherwise one can be out of business before one realizes. We have positioned our restaurants as contemporary casual fine dine serving comfort food and above all which we had only pioneered.
Which format according to you will thrive in 2016? What are the trends to look out for in the year 2016?
2013 to 2015 was the fusion and modernistic Indian cuisine trend. I think in 2016 we will see casual Bistros, pubs and restaurants serving comfort food with contemporary setting will rule the cuisine market. There will also be some additional space for regional cuisines in 2016.
How has your journey been with NRAI?
NRAI is a unique platform for restaurateurs to share their experiences and to address their problems on a common platform. Being a part of the managing committee, working with great industry minds to evaluate and address common issue on a pan Indian scale it has been a great experience.
How do you keep a balance between your personal and professional life? What do you do to unwind yourself?
“One bad email can spoil your entire evening “This I learnt long back so as a rule once back at home in the evening my official mobile is off and only key people can reach me for emergencies at work. I believe ones family is the most important gift one has and we must cherish and enjoy it uninterrupted. We must be able to enjoy our family and have time for our hobbies to be able to achieve balance in life and professional success, so I give my undivided to my family in my free time. I love cooking its like mediation to me and love to occasionally make a meal for my kids. Being a food columnist and an author I enjoy writing for my blog and columns in my time.
What are your major learnings as a restaurateur?
When we were graduating from hotel management our professor told us that you all will be working when the world will be enjoying and partying .That time I thought how boring it would be attending to others on a national holiday or Sunday or even on a new year, in your restaurants but gradually the work place became my play ground and I learn to enjoy with different people from all walks of life, interacting with them broadened my thought process. I graduated as a person in this trade
One tip/advice you would like to offer to young entrepreneurs aspiring to enter in restaurant business?
Everything follows passion. Be passionate about your work. Don’t be misled with the glamour attached to this business. Its hard work and as a restaurateur one must have adequate culinary knowledge so as not to be misled by anyone .I had learn long back to be successful in this business its not making the best dish once but to be able to make it again and again with same consistency and quality.
What is one industry issue that has been bothering you as a restaurateur for long? What are your suggestions to cope up with it?
Licensing, especially the liquor license to be eased a little in all states and made affordable. Secondly we need more professionalism in our industry there is shortage of qualified F&B staff, especially in small towns. We need to have more vocational colleges to educate and motivate young brigade to qualify and join the system, although government has started skill development on national level which is highly applaudable.
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