Page 84 - HH Oct-Nov 2023

FOOD & BEVERAGE

“ULTIMATELY, THE SATISFACTION COMES
FROM SEEING THE DELIGHT ON OUR
PATRONS’ FACES AS THEY SAVOUR THE
DISHES WE HAVE CAREFULLY CRAFTED…
WHILE THE ROLE DEMANDS DEDICATION
AND HARD WORK, IT’S INCREDIBLY
FULFILLING TO BE AT THE FOREFRONT
OF REDEFINING HOW INDIAN CUISINE IS
PERCEIVED ON A GLOBAL STAGE.”

events across different countries exposes you to diverse
culinary traditions and ingredients.
Global palates: Interacting with diners from various parts
of the world gives you insights into global palates and
preferences. This understanding can help you refine and
tailor your offerings to cater to the tastes of international
visitors while maintaining your unique Indian identity.
Adaptability: Pop-up events often come with challenges
related to unfamiliar kitchens, ingredients, and
environments.
Innovation and experimentation: Travelling to different
regions encourages a spirit of experimentation
Storytelling through food: Pop-up events often allow
chefs to tell stories through their food, connecting with
diners on a deeper level. This skill of weaving narratives
into your culinary creations can enhance the overall dining
experience.
Crisis management: Dealing with unforeseen challenges
during pop-up events hones your crisis management skills.
This ability to stay composed under pressure can be applied
effectively in a busy restaurant environment.

How have you brought your own youthful touch to the
restaurant?
I’m 30 years old and the average age of my kitchen team is
25 years. I’m delighted that the company has placed its
trust in such a youthful team.

What was the thought process behind adding more
seafood and many more vegetarian options here?
During the development of the Indian Accent, Mumbai,
menu, we obviously did a bit of research into the dining
habits of the local diners here and found that vegetarian
options are extremely popular. Mumbai being on the coast,
we also get a lot of varied seafood here, which is not customer base and ensures that everyone finds something
available in New Delhi. appealing on the menu. Mumbai is a cosmopolitan city with
We have to look at a much broader range of vegetarian a global palate and we will continue tweaking our menu to
options and we have also created special menus for vegans, keep our diners excited.
Jains as well as those with gluten-free diets since we
realised that there were far more requirements for dietary What is your favourite dish at the restaurant? And why?
preferences here. This inclusivity has attracted a wider Though there are many, but Daulat ki Chaat is my favourite

84 OCTOBER -NOVEMBER 2023 hospitality horizon www.hospitality-horizon.com