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people 28 Oct 2015

Bombay Brasserie is a new take on Indian Cuisine- Shikha Nath

Bombay Brasserie was launched two years back by Copper Chimney family who are running successful restaurants from 1972. Shikha Nath, Director, Bombay Brasserie shares how the brand is catching the customer’s attention by doing over 50 covers a day.

By Nusra Deputy Features Editor

K Hospitality Corp was founded over 40 years ago in Mumbai. Since its launch, Copper Chimney has been considered a pioneer in the Indian restaurant space, with a live open kitchen, one of the first in India, along with superlative tasty Indian food served in a high-end ambience.

Bombay Brasserie is a brand from the house of the ‘Legendary Copper Chimney’. The Brasserie, has been conceptualized and created to have a niche of its own and celebrate the Flavours of India. Years of research and development have resulted in a culinary journey that takes you from traditional royal kitchens, to the secret recipes from a mother’s kitchen.

Coming from the family of Copper Chimney. How was Bombay Brasserie born?

Bombay Brasserie was launched two years back in Coimbatore, which is a small city, as we wanted to test the brand in tier II cities. Being, a part of Copper chimney family, we have expertise in Indian Cuisine who have given a contemporary touch to the resaturant menu.

What quality makes Bombay Brasserie a part of Copper Chimney group?

Bombay Brasserie is a traditional Indian restaurant presented in a contemporary manner. It is a fresh new take on Indian cuisine. We have given a Bombay touch to the environment. We have some interesting food items which appeals to all generation. And the restaurant is a bigger spectrum of Indian cuisine.  We have also focused on location by opening three outlets at the Bungalow. We also have Indian artwork to bring in the essence into the environment. Our presentation is unique, lighter.

What are the design elements incorporated in the outlets?

Bombay Brasserie is the culmination of that long and priceless process – a unique bouquet of flavours. All this is rendered in a smart and youthful, yet warm and simplistic style. The restaurants are contemporary with a touch of lovely white, fresh blue colours and some ancient features like old cupboards to give the ancient touch to it. So, the feel is very fresh.

How do you view franchising as a business model?

Franchising is a set system and procedure. So, we have fundamental systems, procedures which we train to the franchisee and also monitor them, hold them.  We prefer owner operator, where they are present for day to day business and is also passionate about business.

What are the criteria that you look into a franchisee partner?

We want to expand with entrepreneurs who can run the business on their own. We are looking for single unit operator also. But, the person should have a passion and love for driving the bsuiness. 

How many outlets you are operating today? And what is the expansion plan?

At present, we are operating in cities like, Coimbatore, Chennai and Kolkata. We are also planning to enter cities like Delhi, Gurgaon, Noida, Bengaluru and Kochi in the near future.

What is your view on the current food trend in India?

Indian food is there to stay. Other cuisines are also making a way into the Indian market, but I think Indian cuisine has to come forward in more smarter, lighter and fresh format. 

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