1. As your family has a background in the hospitality industry, could you provide us with a brief overview of your journey and your perspective on the Indian hospitality sector’s future? How do you envision its progression? I completed my undergraduate studies at Les Roches Global Hospitality School in Switzerland. Following four years of experience in Europe and the United States, I decided to take a more active role in managing hotels in 2018. Since then, it has been an exhilarating journey, accelerating my learning curve. The Indian hospitality sector is experiencing significant growth and diversification, and being a part of it has been a captivating experience.
2. What aspect of hospitality are you most enthusiastic about? Knowing your guests and products with passion, along with a strong desire for success.
3. Regarding your recently launched café in South Bombay, could you share the inspiration behind Café Calma? I pursued my vision and trusted my instincts to create a concept that is unique and uncommon in Mumbai. My extensive travels served as inspiration for a menu that blends a variety of flavors.
4. What sets Café Calma apart from its competitors? Café Calma offers both outdoor and indoor dining, avoiding the ordinary. Our open-air section with a hydroponic setup is a premium feature in South Mumbai. I embrace healthy competition; it adds excitement to the journey.
5. Who or what influenced the ambiance of Café Calma? The café’s design was a collaborative effort between myself and designer Minnie Bhatt. We aimed to create a space with natural light, achieved through a glass rooftop, and a minimalist, natural aesthetic.
6. How did you ensure that your European cuisine at Café Calma appeals to the Indian palate? We’ve infused Indian-preferred flavors into European dishes. For instance, one of our house favorites includes the addition of Zatar. Another example is our Sumac-dusted fries.
7. How do you anticipate your patrons will respond to your rotating menu? The current trend is to maintain an ever-evolving and dynamic menu. People enjoy experimenting, and we are here to cater to their preferences.
8. What are your thoughts on food and wine pairing at Café Calma? We are currently in the process of obtaining a liquor license for the premises.
9. What is the standout feature of Café Calma that you believe will attract guests? Undoubtedly, it’s the food and the ambiance. Additionally, I believe people will appreciate the Calma playlist.
10. With in-house produce, how does your organically grown produce cope with the Mumbai weather? Hydroponic produce is grown in a controlled environment, so the Mumbai weather does not impact it, and we enjoy a good yield.
11. What are your plans for Café Calma in the coming year? I have aspirations to expand and innovate the brand. Additionally, there are plans to collaborate with like-minded individuals and introduce new dimensions to the café experience.
