Say hello to the restaurateurs changing Delhi’s affair with good food & tipple , Randeep Bajaj (Awardee of DSSC Power Packers 2016) and Navneet Randhawa. Kick-starting their journey with the booked-out al-fresco Mediterranean restaurant, Amour in Hauz Khas Village, they went on to captivate Khan Market with stellar establishments including Town Hall, Mr. Choy, and Public Affair. Moving from strength to strength the duo recently opened doors to their sixth restaurant, Town Hall, Gurgaon and aim to take this sushi trendsetter to greater heights. Unveiling their journey with #DSSCSecretConversations, we chat with these entrepreneurs about travel, restaurants, and beyond. “If you can look back and smile, it’s a good story to tell,” they share and their expedition is worthy of a blockbuster.
What prompted you to enter the high-risk F&B industry in Delhi?
Randeep: I always had an inclination for restaurants and enjoyed dining out, be it India or USA (during graduation). I joined my family business, Bajaj Travels, but I couldn’t see myself adding much value to it. I needed my own space and moved to an office in Hauz Khas Village, where the terrace of the office building caught my eye – it was beautiful with an amazing view. I was already striding to find something I could do on my own and F&B was right up my alley. One thing led to another and we opened Amour.
Navneet: The terrace was in shambles, the landlord used it as a junkyard and it was Randeep’s far sightedness that led to Amour. When I saw the space, my reaction was ‘how do you even see a restaurant here?’. Back in the day, HKV had three restaurants and drew a very artsy crowd. It wasn’t Khan Market or M-Block where footfalls were continual. However, in the end it all worked out and we were very proud of the space.
Amour – The Patio Restaurant, Cafe & Bar
From a rundown terrace to a stunning patio & bar – what was the journey like?
Randeep: It was a real uphill task to get Amour up and running, and the whole process took 15 challenging months. The infrastructure of the village was a disaster as the buildings were not designed for restaurants and the landlords didn’t want to invest in providing amenities. So, for the first 6 months, I became a handyman. I could service the generator, change an MCB, get water from nowhere; all these things became a part of the routine! Once, we had a minister visiting Amour, and like every second day, the elevator gave up. Fortunately, we managed to get the elevator in the adjacent building up and running. We still had to go through stingy passages & narrow staircases to reach the restaurant from there. Despite all the challenges, it was fantastic.
Navneet: We learnt a lot from it. However, we did everything a little too personally and I don’t feel that’s the way to go about things. We sourced the fabric ourselves, purchased cutlery from Jaipur, boat-seats from Kerala, and had handpainted ceilings. We definitely went overboard with it, but at the same time we put so much heart & soul into it that we would swell with pride every time we walked in.
What was your biggest learning from the experience?
Randeep: Everything was so haphazard, we could wake up to literally anything! From the terrace being operational one day & shut the other, to the Green Tribunal shutting down the village – we took it in our stride. We have similar challenges with our current restaurants, but we manage them better owing to the previous learnings.
Navneet: Amour being our first restaurant, we used to get stressed about every single thing! We must have aged at least five more years because of it. However, in the end you have to understand that you can’t make everyone happy in this business. And if you’re in India, you can’t beat the system. It’s important to stay calm and not let it affect your mental stability. At the same time, you can’t get complacent because there are going to be daily challenges like a bad review, bad customer, or the government system. You have to strike a fine balance.
What is it like working with one another?
Navneet: Sometimes it’s amazing and sometimes it’s the worst! I’m very impulsive in my decisions and he dissects every situation with Japanese precision. However, our thought patterns are similar and we allow each other to take the call when it’s related to their forte.
Randeep: We both have strong ideas about what a project should be like, so definitely variances arise. However, it’s part of our process and we eventually find common ground to create something magical from it.
Sushi at Town Hall, Khan Market
Tell us about your partnership with entrepreneur Navneet Kalra and Chef Augusto Cabrera at Town Hall?
Randeep: We knew Navneet because of Dayal Opticals, as a lot of people in the capital do! He told us about a great space he had and one thing led to another. Even though he had many great offers for the location, he’s an entrepreneur at heart and wanted to build something of his own. So, we set out to open something revolutionary.
Navneet: While this was happening on the side, we were also in talks with Chef Augusto and thinking of starting a Japanese restaurant. Our love for sushi often took us to Threesixty° and we prompted him to come on board as a consultant. His sushi works amazingly for the Indian palate, but he also has fantastic knowledge of cuisines in general. The timing clicked and when we showed him the Khan Market location, he took a leap of faith and jumped right in (as did we).
With Amour Bistro, Town Hall, Mr. Choy, and Public Affair swooning Delhi, how would you assess your journey?
Randeep: It’s been superb and more than I anticipated! I give a lot to my work every single day and it’s given a lot back, so it’s been immensely fulfilling. However, I’m still very early in the journey and we have a lot more to do to excel in the F&B industry. We want to take Town Hall to newer heights and we have our eyes on Mumbai.
Navneet: Opening five restaurants was the ultimate goal for us, and we’ve ticked that off quicker than we thought! It has come with a lot of sacrifice, but we’ve enjoyed the ride. Now, we want to do more; have fun while stepping it up a notch. We’re looking to get out of the capital city and we have to assess where our product can fit, as it’s aimed towards a specific clientele. It’s one of the reasons we left the village. We couldn’t see ourselves serving sub-standard products or becoming part of the rat-race that the village became synonymous with.
As the serial restaurateurs get back to their mood board for the bay, we bid adieu; but not before indulging in the signature DSSC Rapid Fire.
One restaurant from your portfolio that’s closest to your heart?
Navneet: Amour, it’s my baby!
Randeep: Town Hall, for way too many reasons.
One thing you love about the industry, and one you hate?
Navneet: The fact that it’s constantly changing, I both love & hate that.
Randeep: It moves at an unbelievable pace and keeps you on your toes. You have to be running fast, and I love that. However, I wish it was more black & white and the government wasn’t as anti-restaurants.
One piece of advice for young entrepreneurs starting out in the industry?
Randeep: You need to be original.
Navneet: Hang in there! It’s going to be difficult, but rise above.
A food trend gaining momentum in the capital city?
Randeep: There’s a lot of mediocre fusion & contemporary food out there.
Navneet: Unfortunately sushi; everyone is trying to do it.
The strangest things you’ve eaten till date?
Randeep: Frog legs in Boston & Shanghai.
Navneet: Crispy grasshoppers in Mexico. Though, I wouldn’t eat them again.
It’s your last day on earth which restaurant will you eat at?
Navneet: I’d dine at Mr. Choy. I can eat breakfast, lunch, and dinner there.
Randeep: I’d rather be at a beach, pop open a bottle of rosé and enjoy fresh seafood.
This conversation is a part of the DSSC Secret Conversation Series, where we get candid with the ace industry disruptors who map its course one masterstroke at a time.
Disclaimer: The opinions expressed in this feature are those of the interviewee and do not necessarily reflect those of DSSC & its affiliates.
