Some people are born entrepreneurs and what best example than the successful Delhi-based restaurateur Priyank Sukhija. Born in a family of lawyers, he is the first generation businessman from his family. At the age of 19, he opened his first restaurant Lazeez Affaire at Malcha Marg with the help of his father. Priyank says, “My parents knew that I was not good at studies. So, becoming a lawyer was out of the question. Being a foodie, I thought opening a restaurant was a good idea. They supported me to set-up my business and by the grace of god, there has been no looking back.“
After the successful stint with his first restaurant, he ventured out to open RPM, a standalone “evening-out“ place in the city that offered everyone a chance to sip a drink and perhaps shake a leg. And since then he has opened up more than 20 concept restaurants and there are many more in the pipeline. Talking about his journey he says, “The Indian F&B industry is booming and it is a business that never sees a dull period throughout the year. We see new concepts mushrooming everywhere and it is great to see people showing willingness to experiment and try new and innovative concepts.“
He is called India’s most prolific “secret” restaurateur, who is regularly seen partying in his own restaurant but never taken seriously. When quizzed about the successful ingredient, he says, “We present the guest with a casual ambience to relax and chill with global cuisine. As I don’t think India, and especially the capital is ready to experiment with its food.
People want the food they are familiar with, executed well, in a casual atmosphere where nobody is judging them. We do experiments with food and cocktails but 30 per cent of the menu remains the same — pastas, burgers and thin-crust pizzas. “An avid traveller, Priyank ensures that he takes at least seven to eight vacations a year. “Whenever I get a chance to take a break of a week or 10 days in-between my busy schedule I go for a vacation. It rejuvenates me and keeps my creativity following. These short vacations help me to come up with new ideas for my restaurants,” he shares.
Sukhija feels people like the experience at his eateries as he executes everything with painstaking attention to detail. “I travel the world looking for ideas, I oversee everything — decor, music, menu, staff uniform, cutlery, and other minute details.” Talking about his favourite destination, he adds, “Bars in London are quirky yet unique. They invoke ideas and inspiration, which I like to experiment with in India.”
On the off chance that he has some free time, he says, “I like to spend time with my girlfriend and a few friends. As I am a foodie, I like to try different cuisine. I ensure that we venture out once a week to try a new restaurant. I am not a big fan of reading, so novels are out of question. I like to go around the city scouting for interesting design elements. I am passionate about design and it has a large influence on my work. If not in the restaurant business, I would surely be exploring my creative side as a designer. I ensure that every aspect of décor compliments the setting.”
