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Pa PaYa introduces High-Energy Dining at BKC

The restaurant is a ‘Chic, Modern and Radical’ reinterpretation of Asian cuisine.

By NusraDeputy Features Editor

After taking the country by storm with a complete reinvention of pan Asian cuisine on a global scale and having successfully introduced the concept in the Capital and Mumbai, Zorawar Kalra has opened his ‘High Energy Dining’ – Pa PaYa at BKC in Mumbai.

The restaurant is a ‘Chic, Modern and Radical’ reinterpretation of Asian cuisine to revolutionise the pan-Asian dining experience through the assimilation of various cooking techniques and cultures found across the Asian continent.

“Pa PaYa is a high energy dining concept that encapsulates all the five senses into the dining experience. The philosophy behind Pa PaYa is simple - present Asian food and drink with a twist. This is done through a mix of cutting-edge cooking techniques such as molecular gastronomy and mixology, which has been used throughout the menu wherever it genuinely adds value, in a sense for it to be a combination of art and science,” shared Zorawar Kalra, Founder & Managing Director, Massive Restaurants Pvt. Ltd.

 

Set in the commercial hub of the city, Pa PaYa BKC has got glass exteriors giving a sneak peek into its warm interiors. Designed by Super Potato known for designing some of the finest restaurants globally, Pa PaYa BKC has been designed, keeping the brand embodiment of comfort and luxury with grand lighting and impressive interiors in warm tones of brown leather, beige and wood.

The new Pa PaYa also boasts of a Kinetic Ceiling at the bar, the first motion active ceiling in the city in woodwork. The entire space is artfully crafted with a combination of elegance and grandeur that leads this outlet its own special flavour.

The menu at Pa PaYa represents influences from Thailand, Myanmar, Vietnam, China, Japan, Malaysia, Korea, Indonesia and Singapore, amongst others. Using latest innovations and technology in molecular gastronomy along with cutting-edge, contemporary cooking techniques, it aims at offering a unique and first-of-its-kind experience.

Focusing on incorporating the finest and the highest quality ingredients, all the Sushi grade fish is flown in from Japan and stored in a special freezer maintaining a temperature of -40 degree Celsius to ensure freshness. Pa PaYa uses state-of-the-art equipment like Paco jets for homemade ice creams and sous vide machines for precision cooking along with the freshest quality ingredients.

The modern pan Asian bistro also offers a specially curated ‘Jain’ menu comprising - nineteen unique dishes. Pa PaYa Tales, has a one-of-a-kind beverage section, with a selection of handcrafted signature cocktails designed to complement the food served. These signature beverages are curated using extensive Asian influences such as the Lemongrass, Thai Galangal and even Chamomile tea, amongst others, while using elements of molecular mixology to add an element of surprise.

 

Retaining the flavours of Asian classics, the menu includes the Sushi Matrix, Dimsum, Laksa, Pho, Som Tam, Penang Curry and Mapo Tofu, to name a few. For those with a sweet tooth, the selection offers unique versions of iconic dessert from the regions that are presented in a fun and engaging manner for an indulgent affair.

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RAJESH BHATTI : 05, Feb 2018 at 12:59 PM
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