Coming from a Punjabi family, food has always been all around Karan Nohria, one of the youngest restaurateur in India today and he was always fascinated by the food and beverage sector as a whole. “I knew I wanted to work in a field that motivates me every day. A resto bar does that! Thereafter, inspiration and ideas for opening my own my restaurant began to flow. However, I wanted to start something that makes people happy hence I wanted to develop a concept that no one had ever seen before,” shared 21 year old Nohria who became a fame with his restaurant Silly in Mumbai. Excerpts from the interview:

Why is the name silly? And, how difficult or easy it was for you to start a restaurant in the midst of the pandemic?

Pandemic or not, it is always challenging to open a restaurant. The timelines are definitely shortened during a pandemic, and it's much more complicated to assemble the ideal team, acquire the required permits, and abide by the rules.

The name was the last thing we decided upon. People constantly called me silly for my ideas and the way my thoughts ran, and that’s how we decided on Silly. Because who isn’t?! Everyone is silly in their own way, and they get to be just that.

What’s your key learning as one of the youngest restaurateurs in the country and who do you always look for inspiration?

The learning never stops! Everyone you meet will have something to teach you. As for my key takeaway so far I prefer to listen to my team; as you never know whose ideas will stick and work!

Riyaaz Amlani and AD Singh are my inspirations—the way their journey began in the industry, their ideas and concepts, the way they work and portray themselves, their way of conduct in business, and how they have grown to be two of the biggest restaurateurs in the country is impeccable.

How have you designed the restaurant to match it up to the name?

I had decided on the concept of Silly from the very beginning, even before I decided on the name. I knew the space I wanted to create. My aim was to create a mix of Goa, Morocco, and all things bohemian with a lot of greenery around!

We also see that today a restaurant is known for its beverages and not just food. How have you paired food rightly with beverages?

The food and cocktails we serve are the results of multiple trial and errors. Every dish and drink has been tasted multiple times by numerous individuals. Different people have different taste buds and it is always beneficial. At Silly, we've created cocktails where the spirit can be easily substituted and it will taste just as good!

How have you seen the restaurant and nightlife segment grow post-pandemic?

A paradigm shift and a significant increase in revenge outings have aided the industry's return to normalcy.

Also, FMCG as a vertical has grown across India especially in last one year we have seen many QSR players entering the space. What’s the future of such segment? Also, what’s your plan entering the FMCG segment?

FMCG is a massive industry. Organic foods have recently gained popularity. I have not yet investigated the FMCG market on a large scale, and I am uncertain whether I want to enter it at the moment. Perhaps someday in the future.

Also, we see that the delivery/cloud kitchen as segment has grown post-pandemic. How much do you focus on delivery?

I previously owned two cloud kitchens, so I am quite familiar of this industry. The market has undoubtedly expanded significantly since the pandemic, with an increasing number of people entering the market. At Silly, we don’t deliver yet because we want people to enjoy the food and the atmosphere we've created at the restaurant.

What’s your plan for expanding the brand?

As of now, we are all set to launch in Delhi by the first quarter of this year. Next we aim to expand in tier 1 and tier 2 cities across India.

5 trends you see will change the whole game of the restaurant business.

In my opinion, the next big thing in the food and beverage industry will be technology, hyper-local ingredients, adapting new techniques of making cocktails like clarified, sous-vide, fat washed, and concept-based restro-bars.