We spoke to Twinkle Keswani about her restaurants Pisco by the beach, Cafe Montagne in different tourist destinations. She spoke about her inspiration and idea behind serving the kind of food that works well.
Who has been your inspiration?
My inspiration is Ratan Tata, the former Chairman of Tata Group, who has been a role model for me not just professionally but even personally. His leadership style, ethical values, and commitment to social responsibility have inspired me to pursue a career in entrepreneurship with a focus on creating positive impact in the communities I serve. I admire his ability to innovate while also remaining grounded and empathetic towards his employees and stakeholders. His example has motivated me to strive for excellence and make a meaningful contribution to the world around me.
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What is your go-to food type?
As a food entrepreneur, I enjoy experimenting with different types of cuisine and exploring new flavors and ingredients. However, my go-to food type is regional Indian cuisine, which I find to be incredibly diverse and rich in flavors. I particularly enjoy the cuisine of Goa, where my first restaurant was located. Goan cuisine is known for its use of fresh seafood, coconut, and spices such as cumin, coriander, and chili. I also have a deep appreciation for the traditional dishes of Kerala. Overall, I believe that regional Indian food has a lot to offer in terms of taste, nutrition, and cultural significance.
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What do you keep in mind while creating a menu?
My business partner, Chef / Restaurateur Rohan D'souza along with other aspects of our work, mainly looks into the food product side of it. With his valuable experience and phenomenal understanding of consumer needs, our menu is in safe hands.
How did you think about starting a restaurant in Nairobi, the challenges you faced?
Starting a kitchen in Nairobi was a challenge due to the cultural differences and regulatory environment. However, Chef Rohan and I saw an opportunity to bring new flavors and culinary experiences to the local community, and we were able to overcome these challenges by working closely with local partners and hiring a talented team of chefs and managers.
Each of the restaurants have its own unique character and style, reflecting the local food culture and customer preferences. While some restaurants focus on traditional cuisine, others incorporate new and innovative dishes that showcase the skills of our chefs. Despite being demographically so apart, all of our restaurants share a commitment to excellent service, attention to detail, and a warm and inviting atmosphere.
What cuisine do you think works well with the Indian crowd?
In today's globalized world, Indian diners are well-traveled and have a diverse palate. Therefore, while traditional cuisines have a broad appeal, it is ultimately the quality and flavors of the dishes that matter more than the cuisine itself. Indian diners appreciate authenticity and flavors that are true to the regional cuisine, but also value innovation and experimentation in cooking. As a result, I believe that the key to success in the Indian food industry is to strike a balance between tradition and innovation, and to constantly explore new flavors and techniques to keep customers engaged and satisfied.
