Global themes and concepts are increasingly finding their way into the Indian foodservice industry, which has been witnessing a spike in the entry of international cuisines, innovative foodservice ideas, new dining formats, distincitve food experiences and chef curated menus. FoodService India spoke to restaurateur Joy Singh about how Indian audiences have reacted to the introduction of Intercontinental flavours at his outlets in NCR and Mumbai.
Tell us about your entrepreneurial journey in the food service business and how it has progressed over the years.
We opened our first outlet called Tarami in 2012 and it was a Kashmiri themed fine dining outlet. Within a month, we started Raasta in close vicinity. Due to some unforeseen circumstances, we had to shut Tarami down but Raasta, as a concept, has progressed since then. Today we have three outlets of Raasta in Delhi-NCR and Mumbai. In addition to these, we introduced Yeti-The Himalayan Kitchen and opened a bakery called ElPosto. The food industry has changed a lot in the last five years and people in this country have suddenly started going out to eat by way of exploring cuisines and new concepts. That is the trend that led us to believe that a Caribbean lounge or an uncommon Himalayan cuisine would sustain in the Indian market. We now have an annual turnover of Rs. 30 crore approx. and a total of over 280 employees.
List your F&B outlets and their dining formats.
Raasta has three outlets and functions as a Caribbean themed bar lounge. Yeti has a single outlet in the casual dining format and offers a purely Himalayan cuisine. ElPosto is a bakery and savory cafe cum take-away joint with two outlets.
Tell us about some innovative F&B ideas that have proved to be the most popular.
This story is from the September - October 2018 edition of foodService India.
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This story is from the September - October 2018 edition of foodService India.
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