By Neha Mehrotra
Pankaj Gupta, founder of Flavour Pot Foods LLP and a passionate food lover, is a trailblazer in Mumbai’s culinary realm. His journey from corporate corridors to culinary excellence began with a passion for food’s unifying power. Inspired by the richness and diversity of North Indian culinary heritage, Pankaj envisioned a dining experience that transcended stereotypes and celebrated the authentic essence of regional flavours, which led to the launch of Oye Kake and Taftoon. Now, with CIRQA, Pankaj is keen on paying a tribute to the seekers, travellers, and traders who have found a home in Mumbai.
In a conversation with PEAKLIFE, the restaurateur delves into his ventures in the hospitality industry, the many ups and downs he has faced, and what keeps him going.
1. Pursuing your culinary dreams must have been quite a journey. What motivated you to take that leap of faith?
Pankaj Gupta: Embarking on my culinary journey has been an exhilarating experience, fueled by inspiration and determination. The catalyst for this leap was my upbringing steeped in entrepreneurship and witnessing my father’s ventures firsthand. Despite lacking formal culinary training, my deep passion for food led me to delve into Amritsar’s vibrant culinary scene for three transformative months. Immersed in its rich vegetarian culture, often overshadowed by broader perceptions of Punjabi cuisine, I was inspired to highlight its authentic flavors. Returning with a dedicated team, I launched Oye Kake—a labour of love aimed at celebrating Amritsari cuisine’s essence over the past 13 years.
2. How do you think your childhood experiences with the food industry have shaped the kind of restaurateur you are today?
Pankaj Gupta: My childhood experiences with food deeply influenced my journey as a restaurateur. While growing up, dining out was reserved for special occasions, and each of those infrequent outings left a lasting impression on me. I eagerly anticipated each restaurant visit, immersing myself in the experience by meticulously studying every detail of the menu. The infrequent dining-out occasions left a lasting impact, sparking a passion for authentic flavours beyond commercialised offerings. I observed a gap between restaurant cuisine and home-cooked meals, inspiring me to bridge this disparity. Taftoon and Oye Kake were born from this vision, aiming to bring genuine Indian culinary traditions to the forefront.
3. What challenges did you face in the initial stages of establishing Oye Kake and CIRQA, which is your new venture?
Pankaj Gupta: When I launched Oye Kake, I entered the restaurant business with limited knowledge, facing a steep learning curve from kitchen operations to utilising billing software. Despite the challenges, I prioritised customer satisfaction, a principle upheld across all our brands. Launching CIRQA was pivotal and a new chapter in my hospitality journey, bringing new challenges, particularly in team recruitment and retention. Finding individuals aligned with our values demanded considerable effort, as did ensuring their adherence to our principles. Communication posed another hurdle in Mumbai’s bustling dining scene. We had to find ways to stand out and tell our story to our customers. Marketing and reaching our audience were tricky, too. We had to think of creative ways to catch and keep our customer’s attention.
4. Its no secret that the world is falling in love with Indian cuisine. However, there is a prevailing stereotype that often associates North Indian food solely with Punjabi cuisine. How did you manage to break free from it with the concept of ‘Taftoon’?
Pankaj Gupta: At Taftoon, we cherish the remarkable diversity of North Indian cuisine, transcending regional boundaries to offer a culinary journey showcasing flavours from Kashmir to Kabul. Instead of confining ourselves to Punjab, we sought to spotlight culinary influences from various regions. Our goal was to embrace North India’s rich cultural blend, shaped by Central Asian cultures from Iran, Afghanistan, and neighbouring areas. The name “Taftoon” holds significance, representing the ubiquitous presence of bread in the region’s culinary heritage. Digging into history, we discovered the ancient bread called Taftaan, which represents the culinary heritage shared by various communities across North India. Embracing this connection with bread, we designed Taftoon as a tribute to the culinary traditions that unite the region.
5. Talking about CIRQA, one can’t help but be intrigued by its homage to Mumbai’s storied past and its dynamic cosmopolitan spirit. What was the inspiration behind it?
Pankaj Gupta: CIRQA was born from our passion to explore the beverage world in the F&B industry, aiming to offer exceptional food while celebrating India’s burgeoning cocktail culture. Our inspiration grew as we observed a rising interest in cocktails, spurred partly by the global pandemic’s impact, prompting people to seek novel culinary experiences. An unexpected discovery of a century-old cocktail book during my travels in London fueled our vision to create something extraordinary. Imagining CIRQA as a fusion of Bombay’s cultural heritage and the city’s cosmopolitan flair, we aimed to design an experience that paid homage to Mumbai’s history while embracing its multicultural essence.
Through a blend of the ‘Bombay and the World’ concept and a meticulously crafted cocktail program inspired by the historic book, CIRQA offers guests a unique journey through time and flavour. Today, with a dedicated Dining Room and a hidden cocktail bar named c. 1960, CIRQA stands as a testament to our commitment to innovation and delivering unparalleled dining experiences.
6. Maintaining consistency and quality is crucial in the F&B business. Can you share some insights into how you ensure these standards are upheld across your restaurants?
Pankaj Gupta: As a novice restaurateur lacking formal training, I always prioritised developing standard operating procedures (SOPs) to ensure operational efficiency. These meticulously crafted protocols covered all aspects of kitchen management and food presentation, ensuring consistent quality across outlets. Thanks to the dedication of our team members to following these protocols, maintaining consistency across our outlets became almost second nature. To support this culture of excellence, we established a robust ecosystem that includes an audit team responsible for regularly assessing our outlets. These audits serve as valuable feedback mechanisms, enabling us to pinpoint areas for improvement and promptly address any deviations from our established standards.
7. How do you envision the evolution of wellness cuisine and its impact on the culinary landscape?
Pankaj Gupta: While crafting nutritious meals at home may seem straightforward, the dynamics change when diners expect a delightful culinary experience for which they’re willing to pay. Flavour takes precedence, often resulting in the inclusion of ingredients that might compromise the dish’s wholesomeness. Despite these obstacles, I hold an optimistic outlook for the future of healthy dining options in restaurants and a health-focused cuisine.
Central to our approach will be a steadfast commitment to using minimally processed ingredients and placing a strong emphasis on prioritising fresh produce. By adhering to this principle, we can ensure that our dishes are not just appetising but also contribute to the holistic well-being of our guests. Looking forward, I anticipate substantial growth in vegetarian cuisine in the coming decade. As more individuals seek out plant-based alternatives for health and environmental reasons, restaurants catering to this demand are poised to flourish in the ever-evolving culinary landscape.
8. Lastly, what’s next?
Pankaj Gupta: We are well underway with expansion for both Oye Kake and Taftoon outside of Mumbai and are currently planning our next outlets in other Indian cities. We are also keeping busy in our home city, working on more cross-cuisine and experiential dining concepts and we will open one more project in Mumbai this year.
