In an interview with BW Retail World, Rahul Bhambri, Co-founder of Michelin-recognised ROOH Restaurant in San Francisco and New Delhi and Pippal Restaurant in San Francisco, spoke about the evolving landscape of Indian cuisine globally, trends and more
What motivated the international expansion, and what challenges did you encounter in taking them global?
The international expansion was driven by our existing success in the bottled water and fruit juice industries, along with my extensive experience launching and investing in Indian restaurants. This background provided the knowledge and motivation to pursue global opportunities. Rooh, our modern Indian cuisine restaurant, marked our entry into the international market, serving as our first venture in the US before expanding to New Delhi.
About the challenges, I feel both places have their own set of roadblocks but still the US market is not as complicated as the Indian counterpart as per my personal experience. We need about five primary licenses comprising of health, plumbing, fire, excise, and building – in the US and this process takes over two months after filing the application but in India, it’s complicated because we need about 15 different licenses and how we have to run around to secure them is another story altogether.
Could you share your perspective on the evolving landscape of Indian cuisine globally and the role Massive Restaurants plays in this evolution?
Indian cuisine is undergoing a fascinating transformation on the global stage.
Evolving Landscape:
- Fusion & Modernisation: Indian chefs are embracing international influences, creating exciting fusion dishes that combine traditional flavours with global techniques.
- Regional Recognition: The vast diversity of regional Indian cuisines is gaining appreciation. In fact our newest restaurant in San Francisco, Pippāl is our homage to regional Indian cuisine and it’s a regional Indian food restaurant
- Health-Conscious Options: Diners are increasingly health-focused.
Massive Restaurants have the potential to be a major player in this evolution by:
- Upscaling Street Food: They could elevate popular Indian street food dishes for a wider audience, maintaining their essence but offering a more refined experience.
- Standardisation with a Twist: Could standardise recipes and service across locations while still allowing for regional variations and seasonal specialities.
- Technology Integration: Utilising online ordering, delivery apps, and loyalty programs can enhance customer experience and brand loyalty.
With the expansion plans in the USA, UK, Canada, and the Middle East, what factors contribute to selecting specific regions for international growth?
- Demand: These regions have a large and growing population with a demonstrated interest in ethnic cuisines, including Indian food. This suggests a strong potential customer base
- Disposable Income: The targeted regions generally have a high disposable income, meaning people have more money to spend on eating out, which benefits restaurant chains.
- Culinary Trends: These areas often have a vibrant food scene with a willingness to try new flavours and cuisines.
What are the trends you are expecting in the coming years?
Like I said people are open to now trying regional food, they are open to tasting recipes that were out of their reach because of the market knowledge and experience, and also the trend in vegetarian food is going to upscale places.
In recent years, there has been a growing recognition of women chefs in the culinary world. How have women chefs in India contributed to the country’s Michelin-starred restaurants?
In recent years, women chefs in India have made significant contributions to the country’s Michelin-starred restaurants by showcasing their culinary expertise, innovative approaches, and commitment to excellence. Their talent, creativity, and dedication have helped elevate Indian cuisine on the global stage, earning recognition and accolades from Michelin inspectors.
Are there specific challenges that women chefs in India face in their pursuit of Michelin recognition, and how are they overcoming these obstacles?
In the past, we could say women chefs were encountering limited access to professional opportunities, mentorship, and funding compared to their male counterparts. Moreover, societal expectations regarding gender roles placed additional pressure on women chefs, affecting their career progression.
However, today the times have changed. Women chefs in India are breaking barriers and forging their paths to success. They are actively challenging stereotypes, advocating for gender equality, and creating supportive networks within the industry. Many are seizing opportunities to showcase their talent on various platforms, gaining visibility and recognition for their culinary skills.
Furthermore, women chefs are leveraging their creativity and resilience to overcome obstacles. They are continually honing their craft, seeking mentorship, and pursuing opportunities for professional development. By staying focused on their goals and refusing to be limited by societal norms, women chefs in India are making significant strides toward achieving Michelin recognition and establishing themselves as culinary leaders in the global arena.
What unique flavours and techniques do women chefs bring to Indian cuisine that have contributed to their success in earning Michelin stars?
Women chefs bring a unique perspective to Indian cuisine, marked by their meticulous attention to detail, emphasis on using local and seasonal ingredients, and a deep understanding of diverse culinary traditions. Their commitment to perfecting flavours and techniques, coupled with their innovative approaches, has been instrumental in earning Michelin stars. Through their diverse knowledge and expertise, women chefs infuse traditional Indian dishes with creative twists, resulting in culinary experiences that are both authentic and innovative.
