- Since your family belongs to the hospitality industry, Can you give us a brief of your
journey and take on the Indian hospitality sector? How do you wish to take it ahead?
I did my undergraduate studies at Les Roches Global Hospitality School in Switzerland. After a 4 year stint in Europe and The United States of America, I decided to take over the reins more actively of the hotels in 2018, and ever since then, it has been a rollercoaster ride, enhancing my learning curve even more rapidly. Indian Hospitality is growing multifold and diverse and being a part of it is an enthralling experience.
2. What are you most passionate about when it comes to hospitality?
Know your guest, Know your product with passion, and a burning desire to succeed.
3. Talking about your newly launched café in South Bombay, What is the story behind Café Calma?
I’ve chased my vision and trusted my instincts to come up with a concept that is not prevalent nor widespread in Mumbai city. My extensive travels have inspired a menu which has a melange of myriad flavors..
4. What makes Café Calma different and unique from its competitors?
Café Calma is an alfresco restaurant, with an option of indoor dining too. We do not serve the run-of-the-mill. An open air zone with a hydroponic setup is a premium in South Mumbai. I am game for valid competition, it makes the journey much more fun.
5. Who/What was your inspiration when it comes to the ambiance of Café Calma?
The design of the cafe was conceived after the designer, Minnie Bhatt and I exchanged our
thoughts on what we wanted the space to look like. A glass rooftop was added for the natural light and to also give an open to sky feeling. The aesthetic was kept minimalistic and natural.
6. In what way did you curate your menu such that your European cuisine matches the
Indian palate?
We have infused a lot of Indian preferred flavors into the European format. For example, in one of the house favorites, the addition of Zatar. To name another, the fries are Sumac dusted.
7. How do you think your patrons would respond to your rotational menu?
The ongoing trend is definitely to keep an ever-evolving and, a dynamic menu. People always love to experiment and we are here to cater to them.
8. What are your takes on food and wine pairing when it comes to Café Calma?
As of now, we are still working on the procurement of the Liquor license for the premises.
9. What would be the one highlight of Café Calma that would attract guests?
The food and the ambience undoubtedly. But, I think people would love the Calma playlist too!
10. Since you have in-house produce, How is your in-house-grown organic produce reacting to the Mumbai weather?
Hydroponic produce is grown in a controlled environment. Ergo, the Mumbai weather doesn’t have a role to play and we benefit with a good yield.
11. Where do you see yourself taking the café in the next year?
One always aspires to expand and scale their brand innovatively. I am hopeful too. Other than that, there are various plans to collaborate with the like-minded set, and give new dimensions to the café.
12. If you had to describe your relationship with Café Calma in two-three words, what would it be?
Focus, Zest, Passion
