What made you decide to open a restaurant?
I always felt that Hyderabad needed an authentic pan-Asian restaurant, and this is what nurtured the essence of Haiku. Kaficko, on the other hand, was a result of my very honest love of coffee and gourmet European dishes.
What do you love most about the food industry?
Seeing the happy faces of people relishing my food at the restaurant makes my day. I cherish the fact that I have the opportunity to make occasions special for my guests.
Tell us about what’s on offer?
The entire menu for each restaurant has been curated by me, and I believe that each dish is awe-inspiring in its own way.
How do you manage your family along with a full-time job?
Honestly, I do not look at it like a job; the restaurants are a second home to me, and the staff is my extended family. What more can you ask for?!
How is Haiku different from some of the other restaurants serving Asian cuisine?
The soul of Haiku is poetry in food, which forms the crux of our restaurant and resonates with our loyal patrons.
What’s the next move for the company?
It’s too early to comment on our well-guarded secret! But to give you a sneak-peek, the launch of a new cuisine is forthcoming. We’re expanding the cafe, and it will have a patisserie this time.
If not a part of the food industry, where would you see yourself working?
I would dedicate my time towards uplifting lives of underprivileged children, and work towards their betterment in education and health.
How do you relax after a long day at work?
Nothing relaxes me more than a hot cup of house blended coffee, music, and a book to read!
How do you plan on celebrating Republic Day this year?
My family and I will be watching the national parade!
What do you do to keep your menu new and exciting? How often do you switch up your menu?
I love travelling and trying new food, love experimenting with food groups and have a zest to come up with food that’s appealing to the palate. So I do it quiet often, as it’s interesting for our customers, and it has always been exciting to challenge the chef’s culinary skills.
Service is key. How do you motivate your staff to keep a constant service ethic?
I strongly believe in employee satisfaction. Happy employee ensure optimum guest satisfaction levels.
Starting a restaurant can be expensive and takes a ton of resources. What advice can you give to aspiring restaurateurs in this regard?
If you think you have the will to channelise your life, dedicate it to your passion for food and commit yourself a 1000%. Then, pursue your dream and you’ll succeed. Remember, there is no ‘day off’ for a restaurant.
What do you do when you’re not working?
I love exploring new countries.
Where’s your favourite food vacation? Why?
It’s definitely Europe - for the love of coffee and cheese!
Which dishes and drinks are your customer’s favourites?
There are too many to list, but in beverages, it’s fresh fruit bubble tea and aero press coffee. – as told to Devanshi