Good food is a catalyst for an enjoyable life. There is nothing more special than enjoying your favourite dish along with your friends in a dhaba or a restaurant. However, the COVID 19 pandemic’s onslaught has forced several individuals to stay at their home. However, with Delish BBQ, there is nothing to worry about anymore. You can now enjoy your favourite food items at your home with friends or relatives as Delish BBQ will serve the best quality food at your home, as said by Mr Nakul, the owner of Delish BBQ.
Interview Times had a great opportunity to converse with Mr Nakul and know more about Delish BBQ and his passion for food. This is how the interview went-
Can you brief about yourself to our readers?
I am a passionate foodie, a discerning connoisseur and a chef. For me, food is primarily creativity, a craftsperson, and the combination of taste, flavour, aroma, and aesthetics. I believe in innovation with cuisines, experimentation with spices and herbs, and inventiveness with heat. That is what made me follow my passion and be in the food industry.
When and how did you get the idea of opening Delish BBQ?
Opening of Delish BBQ was inspired by my globe-trotting hotelier grand-father and my obsessively amateur chef father who has a collection of hundreds of cookery cooks. Moreover, my kitchen-devout mother, whose meals would taste heavenly, was also a driving force for me to get into cooking. I left my business administration graduation midway to enter into the uncharted realms of the food business. The result is Delish BBQ.
What is the USP of Delish which makes it best from the rest?
Our preparations are absolutely fresh, scrumptious, highly hygienic, and reasonably priced. Moreover, our food gets delivered in time at the doorsteps of our valued customers, as we thrive on the principle of customer satisfaction.
What are the special food items that people should try at your restaurant?
We have a wide variety of dishes. However, our Mughlai food like mutton nihari, Kashmere Rogan Josh, and a variety of tandoori appetizers are a must-try for people who are visiting the place first.
What according to you, defines a well-prepared dish?
When the food is cooked safety, with freshly pound herbs and spices, using absolutely fresh ingredients, it can be called a well-prepared dish. Moreover, the chef should not reuse the same oil for frying and maintain the required temperatures at different intervals while cooking to provide the course with the most desirable taste.
Also, garnishing adds to the texture and look of the food.
What are the precautions you are taking for customers and workers after the unlocking period?
After the unlocking period, we have not allowed sick employees to work; we frequent checking body temperatures, and all the workers and staff members mandatorily use gloves and masks. Moreover, we take care of the tidiness and have gone for contactless deliveries and pick-ups, digitals mode of payments by adhering to the government, and WHO guidelines.
Staff members are the backbone of any organization. What are the things you do to keep your workers satisfied?
Our staff is inspired to be an integral part of work-team. I provide them with timely remunerations, incentives, healthy and fresh meals, and refreshments/tea during the day and all medical facilities during emergencies to keep them motivated all the time.
What are the changes you are anticipating in the food industry after this pandemic?
With people becoming more health-conscious and spending more time in their own kitchens, food e-commerce will grow strongly. Thereby customers will adapt to online food deliveries. Moreover the demand for the nutritional needs of children, elderly and athletes will lead to the structural change in consumption pattern. The underlying behavioural change and supporting platform will make new food habits more health-conscious.
Any set off plans for Delish BBQ in the future?
We tend to keep pace with the changing environment, innovation, and and any opportunity for opening of new branches.
Image Source- Delish BBQ
Interview By- Sayak Karmakar, Resident Editor, Interview Times
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