PEAKLIFE

By Shilpi Madan

This is where thousands of diners have savoured their first fondue and tried their hand at a mini sizzler in Mumbai. “We were the first to start serving fondue, and honestly had to hand-hold our avid customers into trying it out,” smiles Rahul Bajaj, Director, Out of the Blue café in Bandra, Mumbai. The cosy café has been a permanent fixture on the food and chill-out circuit – long before the template driven coffee shops swarmed the landscape. Cut to 2024. Out of the Blue marks a treasured silvery special, as it turns a cool 25.

Excerpts from a conversation with Rahul Bajaj:

In a world where eateries shut down every two months, you’ve steered a winner through 25 years. How has the journey been?

Amazing. We started out over two decades ago, as the first pet-friendly café in Mumbai. The space, owned by my father, was kickstarted by Meldan da Cunha (of Soul Fry fame in Pali market) and Vicky Singh (Mezcalita, Slink & Bardot) with only 30 covers. Aditya Singh (monikered AD Singh in hospitality circles) and Henry Tham (of China Garden fame) started Olive Bar & Kitchen next to Out of the Blue in our space. Gradually my father took over OOTB, and I took over from him 8 years ago. Honestly, 25 years is a precious legacy and I am carrying the flag forward.

Which is your favourite place inside the restaurant?

The Japanese seating outdoors.

Share a few classics on the menu.

Desi Fondue. One of our junior chefs by mistake put in Indian spices, and the accidental fondue became a super special. We went up to selling 100 in a week from one in a day!

Then Masala Mafia Pasta. Chef David Rocco came down from Italy to India and showed us how to rev it up further.

Caesar’s Salad was created by Chef Farrokh Khambatta and is a raging favourite on the menu till date.

Baileys and organic coffee, Strawberry balsamic ice cream, focaccia…

Bandra is bursting with cafes. What’s the key to your success?

Keep reinventing, and innovating.

A lesson that your father taught you?

Sell, don’t tell. The more you make consumers try out new things, the more they feel at home. We have had sozzled customers dropped off safely to their homes. The visually impaired picked up and dropped off after meals. We work like a family here at the restaurant.

Something that no one knows.

A lot of people who have started their businesses from here have gone on to create their own successful businesses too. Bunty Mahajan (of Delish fame) started selling desserts here and runs her own super charged line of desserts now. People come and sit on specific tables at OOTB and want to eat what they ate 20 years back! That’s the lucky charm this space has emerged in people’s hearts.

Ever thought of taking to the franchise format?

We tried one, in Powaii and in Pune. It doesn’t work for us as quality checks are tough. I am a partner at Anglo-Indian Café in Lonavla – powered by the OOTB team, especially the desserts – that’s a roaring hit too.

In what way are you giving back?

We are working with the hearing impaired through Deeds, at The Silent Bakery in Dehradun. The creations are 80 percent bereft of maida and make use of millets. The skill-empowered bake amazingly well. They make sauces for us too.

What’s next?

As founder, The Blue Gourmet, I have unveiled a fresh artisanal menu in desserts. We’ve drawn on flavors from around the world and enhanced them with exceptional local ingredients like premium Indian cacao, creating desserts that celebrate the beauty of craftsmanship and elevate familiar favorites into extraordinary experiences.

Like?

Keto tarts. Ice Cream Sundae Tarts including flavours in Lotus Biscoff, brown Butter Salted Caramel (with caramel crumble and homemade sauce), Peanut Butter & Chocolate (inspired by Reese’s), and Baileys & Organic Coffee. Then there are distinctive cookie sundaes – like Fresh Mint and Chocolate (After 8 Inspired); Old-School Fudge (made in pure ghee and sold by weight)…

What’s the most fulfilling part about your work?

The happiness I experience when people look happy and satiated. It motivates me every day to sustain the homely feeling in this beautiful location and to reinvent constantly. Each time you come to Out of the Blue, there is something new for you to discover. From turmeric burgers to sourdough variants to bean to bar chocolate. It is a lot!