We asked Karyna Bajaj, successful young restaurateur and Executive Director, KA Hospitality, about the road ahead for her multiple restaurants and how she goes about conceptualising and executing each.
Karyna Bajaj, second generation hospitality maven, may have been born with the proverbial silver spoon in her mouth, but she has gone on to create her own successful culinary empire. While her father Kishore Bajaj (well known for his business acumen in the fields of bespoke clothing and fashion) had already brought in the Hakkasan and Yauatcha brands to India by the time she started in the family business at 22, Karyna followed her own instincts and introduced the Bangkok-based Nara Thai to Mumbai. Still drawing in crowds in two plush and yet very different locations — BKC and Colaba — Nara Thai is her baby as is CinCin, a casual Italian restaurant with great food and a very approachable wine list.
The appeal of her establishments is undeniable, and as we saw in a recent Nara Thai pop up at Pune’s Cobbler & Crew, there’s a lot of potential for expansion in other cities as well.
We asked the queen of casual dining enterprises about the inspiration and perspiration behind running her own company and what lies ahead for KA Hospitality. Excerpts from the interview…
It’s been 11 years since the foundation of KA Hospitality. How much of an influence has your dad been in honing your instincts about hospitality? It doesn’t feel like 11 years of KA at all — we still treat every day like the first day to adapt to the ever-evolving consumer dynamics. Throughout this journey, my dad has been my go-to for any industry advice, but more importantly, I’ve learnt a great deal from him about being a strong leader and about attention to detail.
You’ve brought in international brands Hakkasan (in Mumbai), Yauatcha (in Mumbai, Bengaluru & Kolkata), and Nara Thai (two in Mumbai), and launched the homegrown CinCin (in Mumbai). Which of these has been the most successful in India and to what do you attribute this success?
All our brands are unique, with diverse offerings and different measures of success, so it’s unfair to pick one. We are grateful to our customers who continue to trust us for their dining choices. That said, we don’t take any successes too seriously at KA. The restaurant industry is constantly evolving, and with so many new launches, it is important for us to adapt with the changing customer behaviour and, most importantly, to stay consistent with the quality and standards of food and service.
While the others are all in the Asian cuisine spectrum, which invariably does well, what made you decide on an Italian restaurant in a city that has had a glut of Italian/Continental eateries?
CinCin was launched with an aim of bringing authentic Italian food & experiences to the city. I wanted our customers to get the same kind of meal experience that they would, if they were travelling to Italy. What sets us apart is our approach to food & wine curation — from cicchetti, to a live Napoli pizza and pasta bar, an easy to navigate wine list, fun European cocktails, complete with an alfresco dining, CinCin is a testament to modern Italy.
When you’re setting up a new restaurant, how do you go about choosing the right chef, interior designer, location, etc?
I work backwards with what I’m looking to create and achieve with the new restaurant. This is followed by an intensive research and finalisation process of curating a team that has the necessary expertise to achieve those goals.
What do we see next from KA? Is Karyna Bajaj thinking of bringing a new brand into India or creating a new concept?
Our focus, at the moment, is to consistently outdo ourselves v/s the year prior. More will be revealed on any new launches when the timing is right.
In terms of expansion, which cities/towns are on your wish list and which restaurant do you think will travel best?
I think all our brands have great potential for expansion. Delhi, Bengaluru and Kolkata are easy picks owing to their expanding culinary scene.
You recently had a Nara Thai pop up in Pune. Is that a new model you’re working with or was it a way to test the waters in a potential new market?
We have consistently been exploring and building the food pop up concept for Nara, and our team is also quite adept with it now. For us, pop ups are not only a strong medium to understand potential new markets, but also a tool to introduce Nara as a brand to new cities. We have had instances of customers that tried our food during the pop up, and then made reservations at our Mumbai units when they were in the city
As someone who understands the Indian restaurant scene, do share three new trends in customer preferences you’ve spotted.
I’d say: 1) an increase in emphasis on digitisation, 2) a rise in delivery orders and 3) customers are constantly seeking new experiences over and above your regular offerings. That said, no matter the trends, nothing beats strong customer service.
Which is your own go-to restaurant when you are eating out?
I have a couple, but quick bites from Swati Snacks is my ultimate favourite.
Do you have a favourite cuisine/dish that is your comfort food? Please describe how it makes you feel.
It has to be my homemade Sindhi curry with Aloo Tuk. It makes me feel happy and satisfied.
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