Manish Sharma is arguably Delhi’s most successful new age food connoisseur and restaurateur. Innovative concepts, innovations in food and drinks’ menu with all necessary ingredients to make the restaurant big, is something one can expect from his outlets. A risk taker and a visionary with a sharp eye for swanky locations are all set to launch his next projects later this year. Sometimes, passion grows into the profession and that’s when you enjoy every moment of work. Such is the case with Manish Sharma whose inclination towards good food encouraged him to venture into hospitality. TMM in conversation with Manish Sharma on his Journey-
How did you begin in the industry?
Restaurant Business is purely a result of my passion for food. I don’t hesitate in saying that there is something ‘more’ that everyone wants in life apart from the daily struggles. Triggered by the thought, I stepped in to launch The Pink room in Hauz Khas village. Almost a year and a half later I launched Molecule, which is till date Gurgaon most revolutionary outlet in Sector 29.
From where do you draw your inspiration?
My inspiration is my wish to make sure that each of my restaurants offers innovative food and drinks to set a benchmark of what true foodie place should be. My inspiration is each happy face who wish to keep coming back to our outlets.
How do you stay a step ahead of the competition?
The food and beverage industry is always in a state of evolution. It always is on the constant mode of bringing new things, new menus, new concept and new Ambience. The industry has evolved from the more traditional concept to the more International Concepts. Thanks to the much-evolved customers, people like to experiment new things and this gives a way to come up with new and exciting restaurants. This gives me the strength to introduce new concepts and take risks. We foresee trends and work accordingly. We follow patterns of working 2 months in advance where we pre-plan the events for our outlets and make sure we stick to that. Also, we ensure placing ourself in the best places.
What would you term as your biggest achievement so far? My loyal customers and their appreciation are my biggest achievements. It has been almost two years that we launched Molecule. It gives me an immense sense of satisfaction when I see customers visiting us time and again. We have been winning a lot of accolades from People on ‘Best restaurant’, ‘Best brewery’, ‘Best Nightlife spot’ from Times of India awards and other major platforms which enhances our confidence and give us a sense of confidence and gain strength in our offerings.
There is a huge buzz around your next venture ‘The Drunken Botanist’. What makes it so special?
‘Let food be the medicine and medicine be the food. Healing comes from nature and not from the physician.’ Drunken Botanist is an amalgamation of diverse food redefined for an audience that demands quality ingredients and the caveat of health in its adventures of haute cuisine. Here we would bring various combinations of fresh local produce from farmers, plant-based plating that creates a benchmark for redefining the cuisine. The experience, sights and sounds experience of my travel across the world would be laid on a plate. At Botanist, people would come for live music, conversations and make memories. The freshly prepared nutritious meals served here would help guests maintain a healthy lifestyle. Our goal is to assist our guests in making healthier choices. Also to make them aware of the fact that eating healthy does not mean sacrificing flavor or variety but most importantly style. We would bring daily adventures in your life. Let the mystery unfold while exploring ‘the Drunken Botanist’.
Cult Innovation, Botanical Concoctions, Experiential, Never tried Food Before, My Dream!!!
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