📣 For more lifestyle news, click here to join our WhatsApp Channel and also follow us on Instagram
© IE Online Media Services Pvt Ltd
Tags:
Journalism of Courage
With nearly two decades in the Indian restaurant industry, Zorawar Kalra has carved a formidable niche for himself. Yet, the restaurateur insists that the journey is far from over and that there’s always something new to learn.
“The key to success in this industry is constant evolution. We try to stay ahead of trends by experimenting with innovative concepts, ingredients, and presentation styles. Our goal is not just to follow trends but to create them, ensuring our customers always experience something fresh and exciting,” Kalra said in an interview with indianexpress.com.
Fondly remembering his father, the late Jiggs Kalra—celebrated as the ‘Czar of Indian Cuisine’—Zorawar opened up about his latest ventures, his experience on Celebrity MasterChef, the shift in dining preferences post-pandemic, and the growing influence of social media on the food business.
Edited excerpts below:
Q: What’s keeping you busy these days?
Zorawar Kalra: We’ve been immersed in multiple restaurant openings and expansions across cities, making sure each aligns with our brand vision. I’m also actively involved with the National Restaurant Association of India (NRAI), which keeps us closely connected to the changing dynamics of the industry.
Q: You recently appeared on Celebrity MasterChef, where you tested the participants. What was the experience like?
Zorawar Kalra: It was incredible. The level of talent among the celebrity participants was genuinely impressive—it was refreshing to see their creativity and passion. Sharing the stage with Ranveer and Farah was a joy. And tasting the dishes, many of which were restaurant-quality, was the highlight. The fact that Faizu’s winning dish is now on our menu is the cherry on top. It was a fulfilling experience, and I’d love to be part of it again.
Q: Can you tell us about the launch of your latest Farzi Beach in Goa?
Zorawar Kalra: Goa is a competitive yet exciting market, drawing both domestic and international travellers. Farzi Beach is a special project for us—our first beachfront location, situated right on the stunning Morjim Beach with stunning sunset views. The coastal setting enhances the dining experience, combining our signature innovative cuisine with a relaxed, breezy vibe.
While it belongs to the larger Farzi family, Farzi Beach has its own distinct identity, especially with its diverse, multi-cuisine menu that draws from across the Massive Restaurants portfolio.
Farzi now spans nine countries, including the US, UK, and UAE—bringing modern Indian cuisine to a global audience. Farzi Beach is a must-visit if you’re in Goa.
Q: Have you noticed a shift in Indian dining preferences over the years?
Zorawar Kalra: Absolutely. There has been a significant shift in the way Indians approach food. In Goa, for instance, we’ve observed a growing preference for Indian cuisine—albeit with a modern twist. People are looking for innovative, fusion-driven Indian flavours, which aligns perfectly with the Farzi philosophy of blending tradition with contemporary flair.
Q: What’s your perspective on the restaurant business post-pandemic?
Zorawar Kalra: Surprisingly, dining out has seen a resurgence, even alongside the rise in food delivery. While delivery is a big trend, it’s not a threat—it’s an opportunity. Dining out habits have also strengthened. The key is to adapt and offer excellence across both formats.
The pandemic brought immense challenges but also a renewed appreciation for eating out. Restaurants that quickly adopted safety protocols, digital tools, and unique dining experiences have bounced back stronger.
Q: Do you think Indian cuisine is finally gaining global traction?
Zorawar Kalra: Indian cuisine is finally getting the global spotlight it deserves. While there’s still a long way to go, it’s a promising beginning for Indian cuisine on the world stage.
Q: If you weren’t a restaurateur, what other career path do you think you would have pursued?
Zorawar Kalra: If not in the restaurant industry, I would likely be in trading, retail, or real estate. I’ve always been drawn to dynamic, fast-paced industries that require strategic growth and innovation.
Q: Many home chefs and global culinary experts are advocating for ghar ka khaana, often backed by nutritionists. What are your thoughts on this, and do you see it influencing the future of Indian restaurants?
Zorawar Kalra: Home-cooked meals will always have a special place in Indian culture, and many guests appreciate healthy, familiar flavours. While demand for ghar ka khaana in restaurants isn’t widespread yet, we ensure our teams are trained to accommodate such preferences. The future of dining will be about offering both indulgence and health-conscious options.
Q: With new restaurants opening at a rapid pace, how do you ensure that you stand out?
Zorawar Kalra: The restaurant business is all about growth and evolution. To stay ahead, we focus on continuous expansion, creating innovative dining concepts, and maintaining the highest standards in food and service. It’s about staying relevant while keeping the brand’s core identity intact.
Q: What advice would you give to newcomers in the restaurant industry who aspire to make a difference?
Zorawar Kalra: Many people jump into the restaurant business without fully understanding its intricacies. My advice is to first observe and study the industry, as it is highly service-oriented. Don’t rush into franchising or rapid expansion—build a solid foundation first, establish your brand, and then think about scaling.
Q: How has social media transformed the global food industry?
Zorawar Kalra: Social media is now an integral part of the food business. The industry is practically controlled by digital trends—there’s no survival without a strong online presence. Platforms like Instagram and YouTube dictate food trends, making it crucial for restaurants to engage with their audience in creative and impactful ways.
Q: With greater accessibility to dining options, do you think people now spend less time truly enjoying food and appreciating the chefs behind it?
Zorawar Kalra: Not necessarily. While social media has made food more “Instagrammable,” it has also heightened the demand for unique and high-quality dining experiences. If a restaurant delivers both great taste and a visually appealing presentation, customers will not only post about it but also genuinely enjoy and appreciate the meal.
