Digital savviness proved to be the biggest saving grace in this cash-strapped economy for Sanjay Vazirani, MD and CEO, Foodlink Restaurants (India) Pvt Ltd. He recently launched the brand’s new restaurant, India Bistro. Plastic money helped him secure good business. The restaurant seems to be doing well, but Vazirani is keeping his fingers crossed.
The decor is simple. What emerges from all the understatement is the crockery, which is sourced from potters in Khurja in Uttar Pradesh. This informal space thrives on its food, designed specially by Vazirani. India Bistro is a good example of his ambitiousness. “It is imperative to have goals, and it is even more important to strive towards achieving them. Launching this restaurant gave me purpose and direction towards the thing I am most fond of—food,” he says.
Vazirani is known to set uncompromisable targets and timelines; to have plan A and B. “Those who fail to plan, plan to fail. It’s simple,” he says.
The menu holds a good mix of drinks and food. Some of the bar brags are Zesty Pacific (Bacardi and Old Monk shaken with black pepper, orange juice, lime and sugar syrup) and Turmeric Martini (turmeric infused vodka shaken with pineapple, lime juice and sugar syrup). Try the Aam Panna (vodka, amm chunda, aam panna, lime and sugar syrup) too.
In food, you have Panko Crusted Jodhpuri Chilli, Tandoor Grilled Stuffed Bombay Potatoes, Railway Mutton Curry, Pav Bhaji Fondue, and more. “Food has always been my reason to grow. India Bistro is a new chapter in my growth story,” he says.
After opening restaurants in Mumbai and now in Delhi, the brand is moving towards expanding in Bengaluru, Hyderabad and Kolkata. “Wherever we go, we will create memorable dining experiences, warm hospitality and wonderful flavours,” says Vazirani.
