PEAKLIFE

An exemplary personality, restaurateur Umang Tewari has successfully established himself as one of the greatest pioneers of dining experiences in Delhi.

Umang Tewari, an MBA from Schiller International University, London, urged into the hospitality industry in 2002 when he felt the need to change Delhi’s dining culture and concepts. Today, he is the founder of award-winning Big Fish Ventures, owns some of the city’s most delectable restaurants like Local, The Vault Café, LIV, Dharam Garam-Dhaba Te Theka, and is a proven game changer for the dining scene in not only Delhi but also Gurgaon, Mumbai and Murthal.

 

His unique approach and innovative concepts has sustained him through many uncertainties today’s businesses face. Brimming with passion and unending determination, here’s what the visionary has to say in conversation with PEAKLIFE:

 

 

• Let’s begin by discussing your journey with Big Fish Ventures. How did that come about?

 

Ans.  From the start only I was determined that I wanted to get into hospitality market and with steps to steps following my dreams I ended up opening my one restaurants and the follow the others that’s how I kept on growing and my market kept on increasing. I founded Big Fish Ventures in 2015 and consolidated all operations under one investment vehicle. The company firmly believes in creating innovative concept based dining outlets to give rich and unique experience to its customers. The company comprises of various outlets in the capital and has plans to expand to other cities in India and overseas. Big fish caters to café dining and hang out segment of the market and aims at delivering truly unforgettable eclectic culinary experience to guests from its repertoire of award-winning.

 

 

• You’ve played a big role in changing Delhi’s culinary world. But what was the vision behind bringing this change? What led you to make a difference?

 

Ans.  That’s so sweet of you for saying such humble words, but I would say a sheer determination is what has worked up and reflected into a huge success. The only thought that I had behind this was to bring up with such places and dining experiences that one can have with family, friends, with their beloved ones and even for someone who wants to have solo treats. So that was my main vision behind it. As earlier when I started and was doing my market research the only big thing I noticed was either there were separate fine dining restaurants or there were only dancing pubs that can be found but there couldn’t be one such place where you take your family, partner or you can chill with your friends or just want to have a quality time with yourself only. So that’s when I got the vision to open Big Fish Ventures.

 

1. Recently you’ve launched two new places – the ‘Key’ nightclub in Delhi and ‘Liv’ bar in Aerocity. Tell us a bit about these new openings.

 

Ans. Yes the recent new launches of mine are KEY nightclub and LIV bar.
Key Night club is a launch into the world of nightlife; this will in particular take your breath away. Key nightclub is for the extremely posh and the richest of the crowd. This is one of a kind experience which you want to devour again. This place is built with the idea of lavish partying experience. LIV Bar is a fine lounge with a noir and a pinch of gold added to the interior to give a royal look and a European food menu for elegance. This alone does not make LIV Bar different altogether but the concept of making your own customized cocktails using different ingredients makes it a new twisty taste amongst others.

 

1. There have been many up and downs in the industry as of late but you have seamlessly managed to keep things in control. What’s your strategy?

 

Ans. I always say change is the only constant thing and changing with markets, trends and customer demands their requirement is the only way to go ahead. Change is the only thing that has to stay constant and keep going on the market as it’s a small thing if you have a set of menu then keep on doing it with regular page it will not lead you anywhere. One needs to change that with the time and with the changing taste of their customers, with the changing trends of the market and with the changing economy of our nation. Bringing on new trends onto the board, bringing on new chefs from around the world, bringing on new cuisines on the menu, bringing on new sets of music, lights and ambience is all that small things which helps one to keep on going.

 

 

• Do you cook, what dishes do you enjoy cooking the most? Any favorite cuisine?

 

Ans. That’s really tough one because I rarely get time to step into my kitchen but I love cooking whenever I get time to do so. One cuisine I like is Italian and would say that I am quick in making and one can have relish taste while eating that and lip smacking thing with my hands would be Mushroom risotto  and ya I have that special recipe that I go with and I swear by and I m sure whoever tastes it finds it commendable.

 

 

• Personally, what do you think has been the most difficult part of working in this workspace?

 

Ans. I guess the only problem one can find in hospitality sector is to find really good professionals to work with, skilled labours, very experimental and good with skills chefs are really hard to find. So one get a very tough time to find such people at the workspace. 

 

 

• You’ve gained a lot of experience while working in London. Any advice from there you’d like to pass on to the new generation restaurateurs?

 

Ans.  Serving with lots of happiness I would say as when I was in London I really enjoyed walking into the restaurants, cafés or pubs and I realised they are full of live and they really enjoy serving and that is what I really like about them. That’s the culture they follow and even I try and inculcate that thing in my restaurants. I always advice my chefs my waiters to cook and serve with lot of happiness and gratitude so that whenever the person steps in it creates good vibes around and when you cooks and serves with smiling face it really reflects on your work.

 

 

• Lastly, what plans do you have in mind for the future? Any new projects?

 

Ans. 1. The steady growth of Local at CP will be now franchised at Gurgaon, Sector- 29.

 

2. With Garam Dharam already franchised at Chandigarh, Ludhiana, Mohali, Noida & Faridabad, Junkyard Cafe has also been finalised at Chandigarh, Ludhiana & Faridabad.

 

3. Planning to establish the brands Pan-India, Big Fish Ventures is giving out franchises as well.