It all started with the regular indulgent portions of kheer that Prashant Karan’s grandmother would lovingly feed him, spoon by spoon. When he grew a little, the affectionate feeding stopped, but the love for kheer continued. That was Karan’s first humble introduction to the universe of extravagant food. As the initial impressions of home-cooked meals lasted, an interest in it stewed, the result of which is High 5, a multi-cuisine cafe in Huaz Khas Village.
With the support of food consultant Osama Jalali, the menu-making had been a detailed one. Sections such as salads, street food, continental, Chinese, dim sums , Indian and others have been outlined. “You must try Paneer Tikka Shahslik with Crushed Papad and Galouti Mutton with Ulte Tawa Paratha, Oreo Shake and the non-vegetarin platter,” says Karan, who was a public relations officer before he set up this dining space. With no one to guide him about the industry, he says the last seven years have been an education that will come in handy in times to come.
The name High 5 was decided when Karan realised that this was an expression he used most often with friends and family. “I give high-fives so often that it immediately came to my mind when I was thinking of a name. Launching the restaurant has been my biggest high-five moment,” he says gleefully.
A good part of the cafe also houses a bar with a stock, Karan tells us, that won’t disappoint its customers. Sula Sauvignon Blanc, Fratelli, African Horizon Shiraz, Trapiche Malbec, the choice is liberal. “Besides wine, there’s gin, rum, champagne, sangria, tequila, shooters, single malts, bourbone and more,” he says adding, “We’ve made sure to be abundant with what we offer. That’s why we’ve tried to keep as many liquor brands as food options we offer. Simply put, our ultimate aim is to provide you with whatever you ask for, and we assure you, my staff and I, will go out of our way to do so.”