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Rajesh Bhardwaj on the inspiration and passion behind his Indian restaurant Junoon
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Collect FBM live I'm Adam Shapiro on Friday means -- they were talking about Indian cuisine but not just Indian cuisine the way you might be used to it.
The whole experience.
Of the level of the experience raised.
To a new level which is really getting -- recognition here in New York City to discuss all of this with us -- projects but was -- is the founder and CEO of -- noon.
And you can go to -- web -- if you're curious about the delicacies on the menu.
But we're also British show you some pictures from inside the restaurant because -- welcomed an FB and live.
But from what I understand it's not just the wonderful food which were about to discuss.
But it's the overall experience it's -- just from the -- decorated the restaurant hold different kind of experience tell -- about that.
Well.
I'm in the food business for brief ideas.
In the city.
We felt that there is nothing existing at a skin and I you know which could shouldered none of the annual incomes of architecture design -- -- -- food.
So in just not -- -- you know outcome of expedience fruits and or expedient smoke the Indian tradition and the country as well.
So a lot of finger picked up from my very remote and could he -- -- India and don't like most -- -- -- -- sent out of time -- deft touches off you know in the united fiction.
C came to the United States what 2530 years ago Panova.
Going for his okay and and -- was it always with the dream of opening your own restaurants.
I was looking back home in India.
Restaurants and I came here.
A nineteen -- -- just for a visit to food and I travel around and -- wanted to -- and any other Indian you know up to -- is you have to punch to having in food.
So couldn't find much and I have all -- his.
-- land beneath bliss and I think there's an opportunity in a market that I could come and you know showcase.
The Indian Indian food so.
From that point on my need -- it was quite focused on the being here and government -- in nine in nineteen.
Says so let's let's talk about some of the food that your serving engine and what is this plate read capital on this -- -- this is.
-- lamb chops.
And -- diamond.
-- -- -- -- -- which would this be a traditional station and throughout India or is it from a specific region will lead what we've done here -- -- -- -- trying to me you know use a Mormon techniques and Mattingly.
Division of food and opera which is little different so you see the lamb chops -- a traditional when one is the moment.
Is that -- can -- private and pomegranate and honorable weather and what's -- -- would this be a spicy dish meaning hot or witness is it is medium.
A cut its done its mandated for what 24 hours before he goes and -- and what we call within -- -- -- a 400 communities and it is.
-- -- -- It smells wonderful one of my favorite things any restaurant whether it's Italian Indian Chinese.
Eggplant and Carol hold this up to the to camera three.
I've described this -- to me in his daily again is this something you've created or is this a traditional -- -- find it does that initial this.
Rome.
In the area it's going to really -- more little influence.
But what we've done is -- -- are big on more good condition -- should be.
If you go to India you see Vietnam -- -- -- most in in the sauce it's kind of funeral -- was -- -- not -- present those who have been on his entry into sauce.
And nick on comes from a different section of the kitchen fiscal -- They didn't and then business into the sauce.
And -- would this be a -- medium this is a -- okay.
And then -- removing down but I would call -- -- I'm trying to does.
-- -- -- -- -- -- -- -- -- -- -- -- And some very popular initial when nonfarm before the country who called Kashmir.
And and that's what it's.
How would you describe to people who've not had Indian food how would you describe.
The experience of Indian -- This is tricky question I got this many times that we've had people who come into the restaurant and said.
Was my first time I've never had -- -- you know it's just fed.
It deliver just keep an open mind and China and the it is the age old myth about -- food being spicy is.
Not what it is it's a flavors of the -- right fought his -- -- And there we -- -- -- all Lou Tsotsi.
Obviously some of creating new you know -- -- and I think it does there's something learn every moment.
Are you surprised that the popularity of Indian -- I mean that you can't go throughout Manhattan or the different -- without finding Indian food if you if you were coming into the country today.
Yeah you'd be dead at no loss to find wonderful restaurant.
Absolutely even to -- isn't -- -- and so what now.
Would -- India is and that that's what -- us to you know go and that date of this mention of -- doing about three years ago.
We just cut -- email from my -- lemon 07 Indian food is my favorite.
It's mostly vegetables but I like it anyway the vegetables it makes it kind of healthy is it mostly vegetarian based -- -- India is biological regularly visited in we have had and society as well a lot of people don't need to be noted -- donated full -- Lana for the years of -- -- in the states which are almost movies -- and but we do have my you know and on the part of the country a lot of meat as soon as you go down on the the sudden -- the middle India.
We mostly vegetarian.
And and even the coastal region and you have even leading to -- -- Yes says so if someone were to come to New York if they or someone from New York watching who's not experienced Indian food and they good afternoon.
What would you recommend just to get started -- it's -- really have to get a wide experience of what's out there because there's so many different kind.
Additions.
-- someone was trying -- for the for the first time our approach is.
To you know -- -- -- you know what is their favorite to you know they've damaged general did you need to do is then if they -- have official chicken.
-- -- -- asked you know little question going deep -- like -- -- place your mind and then B system that.
Then moved to stop would do recommend.
Some additions -- -- is such a first restaurant.
May -- -- suddenly knocked.
What kind of obstacles and successes have you had along the way what have you learned.
What do you do today differently than you might have done 24 years ago.
Tough question.
But I think you literally -- yourself depend on the market trip it's it's a restaurant business and you have -- -- you know as much as you like what you wanna do you also have to see.
Watching consumers one and -- -- BA this seeking for.
And to have that right to balance.
I could not have done June 15 years ago and that's when -- started.
It captures spice OK and I always intended it intended to do.
Fine dining restaurant and at that point you know.
I thought people to know much -- union because he didn't know India much so that -- most of mostly based on.
Business that OK I should -- this kind of -- of movement into a small.
2000 square feet of bistro -- which is more inviting me less intimidating to people and so created the first one rituals if you success and then.
Went on doing.
-- number of them in different parts of the country.
But that restaurants are the hardest business a lot of people say to make a success up and you've done.
The answer it is.
That's all they know.
But nobody -- that's a fair.
You know what my favorite things Hutus when I go into restaurant when I'm not familiar with the cuisine is I likely to say if everyone I'm with the agrees it's like.
Let's let the -- to side.
Surprise us treat us with whatever they think is best bring it on yet people do that -- Absolutely we have a number of guests already regulars and they did do it all the time.
Norma coming and then -- to do on the one of the manages -- -- -- -- captains and tell them okay you know this is looking through you know you decide what.
You want and -- from just tell us what did dislikes and likes -- that's about it and -- the -- fixed.
Gives -- -- let's wrap up.
I advise you would have not fear competition but for other entrepreneurs who may -- to go into the restaurant.
Business.
I think you have a few good vision and what you wanna do.
A plan.
And this the business and its needs.
Absolute commitment and dedication.
To see things through seven days away so this and I think the most one body is having the -- -- you around you.
-- -- -- And -- -- if she's your team made up of relatives or is it made -- move all kinds of people not at all I made this was on our challenges ahead.
Who wanted to bring in and most of -- -- isn't picked up right.
From new York and people who are in my Muster some rallying very well known name good -- funny -- was looking for.
Got a bond moon and -- -- need.
Operations director is who had from the the -- -- so we wanted to have.
A mix of people we're not what -- Indian restaurant but the approach was any different I wanted them to bring.
And you've created this new experience at least in New York City the I don't -- the luxury and but the the fine dining.
Experience.
The location in New York -- is -- what is the actual address this to me is seven message to -- -- street.
Been fifth and sixth avenue OK and the web site one more talent show everybody hydrogen noon ads do noon.
That website is at www.
-- -- NYC dot com.
All right vote -- but watch thank you so much for being at this looks spectacular I have new place to try.
And outside near future.
Because we had several places lined up -- yours is that again on the list and Iran's continued success all the best to you.
