Cloud Kitchens: Kunal Makhija, Arabisque
Wine & Dine
Textual content and Images by Mallika Chandra.
Kunal Makhija, 27
Arabisque
Location: Mahim
Speciality: Center Japanese
Kunal, inform me somewhat about your journey as a chef.
I developed an curiosity in cooking round 2007 due to my father’s restaurant in Dubai and after education there, I used to be fairly positive that this was what I wished to pursue. I accomplished the culinary speciality programme on the Institute of Resort Administration in Aurangabad after which interned at Taj West Finish, Bengaluru for a yr. I used to be fortunate sufficient to additionally intern at Gaggan in Bangkok (now shut) for 2 months, following which I labored at Indigo Deli in Colaba for a yr.
A batchmate, who had additionally been my roommate from school, known as me at some point and requested, “Do you wish to come to Dubai?” I had been searching for a change at that time. So, I labored at just a few locations in Dubai, together with a Lebanese restaurant the place I learnt most of what I do at present. Earlier than I moved to Mumbai, the final place I labored at was a wonderful eating restaurant by the identify of London Challenge.
How did you get into the cloud kitchen enterprise?
I had at all times wished to start out one thing of my very own. Throughout the lockdown, I had seen a number of house kitchens arising and I assumed I might give it a attempt. It was not a really calculated transfer, to be trustworthy. It was a leap of religion.
How did you set collectively the idea, the menu, the identify?
I have to give credit score to my household and to my girlfriend as a result of whereas it might appear as if I’m the one one who handles the model, they’re the spine.
My grandmother let me work out of her kitchen and supplied me with a base for one yr. My mother and father, who stay in Dubai, had been very supportive. Loads of my components nonetheless come from Dubai, like za’atar powder, sumac and fava beans which we use for our falafel and it was my father who discovered one of the best sources for these. My brother and sister-in-law look into the funds of the corporate. So everybody has helped me to get the place I’m at present. The identify was recommended by my brother.
Does your loved ones nonetheless play a really lively position?
At any time when I wish to add one thing new on my menu, my relations are the primary to style it. My grandmother was my official hummus taster, and I wish to consider that I by no means get any complaints as a result of she tasted each batch. I usually talk about future plans with my brother.
Regardless of the help, it should be difficult to juggle each roles — of chef and proprietor?
After I was working for another person, I used to be liable for a bit. Now, I’m liable for your complete model — from sourcing of components and prep to coaching of workers and advertising.
An enormous facet of operating a cloud kitchen is having a strong social media presence.
I underestimated the facility of social media. I assumed I may deal with the meals and all the pieces else would fall into place. Two years in, I realised that it’s greater than 50 per cent of the sport. Personally, I’m not very lively on social media in order that’s been one change since my journey as an entrepreneur. Getting your identify out there may be troublesome. That is the place my girlfriend comes into the image; she has an excellent sense of aesthetics. I’ve achieved photograph shoots prior to now however folks have advised me to start out clicking photos in actual time. I deal with that now.
Cooking the meals, however, has been simple. That’s what I’m educated in. However once more, we maintain updating the menu. Typically, I attempt one thing on a Tuesday, get it tasted by Wednesday, and put it up as a particular by Friday for the weekend. It helps maintain me on my toes. However actually, that little area I’ve created wouldn’t exist with out the purchasers. They’ve been brutally trustworthy which I actually recognize.
What sort of perception has interacting along with your viewers supplied when it comes to the hole Arabisque fills out there?
I’ve achieved my education in Dubai and I used to be not pleased with the Center-Japanese meals that was obtainable in Mumbai. I did see a giant distinction within the style and worth factors in what was provided right here. There have been manufacturers that served rolls after which there have been wonderful eating Lebanese eating places. There was nothing within the center. I felt that was a very good section for me to focus on. In order that’s the place Arabisque matches in. It’s good-quality meals at good costs.
How do you keep requirements across the freshness of the meals?
We produce in restricted portions. We will serve numerous clients if want be, however all the pieces’s made to order. We make hummus 5 or 6 occasions a day. We attempt to make all the pieces from scratch. Our breads — pita bread, the entire wheat pita, pide dough, manakish dough — are made in-house and to order.
Did it’s a must to do a number of trials?
It took a number of trial and error. Though I had a recipe for the bread from my time in Dubai, I needed to tweak it to swimsuit the local weather right here. Loads of trials went into the hummus as effectively.
Does the delicacies swimsuit the supply mannequin?
For the reason that lockdown, I’ve noticed that folks have come to phrases with the truth that there may be going to be a distinction between consuming in a restaurant and having meals delivered to your own home. Since I get a number of direct orders, I attempt to contemplate the space that the meals has to journey. For instance, falafel, which is fried, tends to get soggy. So, if an individual is at a distance from my kitchen, I ship it half fried, if they’re okay with ending the dish at house.
Have you ever been capable of handle a work-life stability?
I’m nonetheless making an attempt to determine a work-life stability. I’m not saying I’m a workaholic however work is at all times on my thoughts, which I’m not very happy with. My work hours are pretty first rate — from midday to 10 pm. Typically it might imply that I attain late for a social dedication, however I do attempt to make it. It’s a part of the sport.
In culinary school, they inform you on day one that you just’re going to be working when everybody’s having fun with themselves. You’ll be able to say goodbye to celebrating all of the festivals. I do miss it and my household do miss me being there, however I’m very happy to be in my kitchen or at a catering social gathering as a result of that’s the time that you just get most of what you are promoting.
How are you fascinated about the expansion and scale of what you are promoting sooner or later? What are your metrics for fulfillment?
I do wish to make a reputation for myself. If you happen to consider Lebanese meals, I wish to be among the many first 5 names that pop up in your head. In order that’s the purpose.
How are you influencing folks’s concepts of what Lebanese meals is?
Even once we exit to eat in Dubai, I see the vast majority of folks ordering hummus and falafel, not a lot else. However there’s much more that the delicacies has to supply. What I’ve achieved with Arabisque is that I’ve stored the classics however I’ve additionally tried enjoying round with them. I’ve seven totally different flavours of hummus. A few of them — the truffle hummus, for instance — will not be authentically Lebanese, however they’ve been doing effectively. Even the peri-peri hummus has appealed to folks. Indian audiences love a little bit of fusion.
Given the present socio-political local weather in our nation, do you discover serving meals from the Gulf area to be a problem?
None of my dishes set off any non secular or political sentiments although I’ve chosen to not serve pork or beef in my kitchen. I can do so much with hen, lamb and seafood. Whereas I’m not a really non secular particular person, I respect the viewpoints of others and anticipate the identical from them. If a buyer has an issue with the meals aside from the style then I can’t actually assist them. I can’t change the origin of a dish.
What’s the excellent order from Arabisque?
If it’s a meal for one, I might recommend a mezze bowl. We provide falafel, paneer, lamb and totally different preparations of hen. It’s the optimum amount for one particular person and offers you the chance to attempt a number of parts just like the hummus, tabbouleh and our breads. It’s an ideal pattern of what Arabisque has to supply.
Earlier: Introduction
Subsequent: Rehan Mehta, East seventh Pizza & Deli
