After wooing its patrons in Mumbai, contemporary Asian restaurant PA PA YA is gearing up for the launch of its flagship space in the city. The restaurant is known for reinventing Asian cuisine and contemporarising its flavours, while retaining the original flavours. Sahil Singh, executive chef, modern Asian cuisine, PA PA YA, shares nuggets about their Delhi menu, and the changing dining habits of globetrotting Indians. Excerpts:
There are already so many Asian restaurants in the city. How do you plan to make a mark in this cut-throat competitive segment?
My philosophy of cooking has always been to create and deliver something different. In all the dishes I do, or tend to create with my chefs, I try to assure that whatever the guest tries at PA PA YA isn’t served anywhere else in the form we do. Wherever I have worked, I have always followed one basic principle — zero compromise on quality and flavours, and, more importantly, to be original. Many restaurants in lieu of experiments forget to put soul in food. And I have never thought about competing with anyone, if your product is good customers will surely come back.
Will the Delhi menu be different from Mumbai?
All PA PA YA’s have similar menus and base in food structure .We have changed 35 percent of the menu in Mumbai and same will be implemented in Delhi, with few more exciting offerings. There are about 144 odd dishes on the menu and everything is a star in its own category. I have always said there is everything for everyone on the menu.
Isn’t reinventing a dangerous territory, especially when it comes to food?
Reinventing is another form of transformation, and is about taking a leap towards bigger risks. For example: I won’t put a basic tempura on my menu, but rather put it in a more dynamic way like there has been an addition to menu. So, a simple tempura has been pushed to a next level which surely would not lag behind anywhere on taste and textures.
Do you think Asian cuisine is still misrepresented in India?
You can’t fool people because they are travelling extensively. This is why you can’t put everything on the menu that is selling on the streets in Bangkok, China, Singapore, or Japan. You need to have the sense of understanding of what customer will accept. And this is why I also try to travel whenever I get time.