We Prioritise Homegrown Ingredients Over Imports: Chef Kunal Kapur
Celebrity chef Kunal Kapur has entered the culinary market with a new concept - serving small plates. Ordering small plates allows you to explore the menu more comprehensively. You get to sample a wider variety of dishes instead of committing to one large portion. This is the way one can try more diverse dining experiences. Internationally, this concept of small, individually garnished plates is widely accepted and well-researched.
In an exclusive interview with BW Businessworld, conducted prior to the official launch of Quarter Plate in Noida, he explained the story behind it. He said, 'Ordering small plates allows you to explore the menu more comprehensively. You get to sample a wider variety of dishes instead of committing to one large portion, such as chicken tikka. This way, you can have a more diverse dining experience.
The chef mentioned that this concept might be new to people in the local area; however, internationally, the concept of small, individually garnished plates is widely accepted and well-researched.
As Chef Kapur is known for creating fusions from existing dishes, the restaurant is ready to serve Indian food, from street food to the main course. He has created many fusions in his own style. 'I have noticed a growing trend of multi-cuisine restaurants where people are eager to try different dishes. This is where the Quarter Plate comes in. We are an Indian tapas bar, not a multi-cuisine restaurant, but what sets us apart is our pan-Indian menu. We have drawn inspiration from street food in Chennai to dishes from various regions,' he explained.
Don't Count Calories
Before stepping into the restaurant, one should keep a calorie-conscious or health-centric mindset aside, as the restaurant has curated a variety of dishes from different regions without applying any filters to make them healthy. He explained that they have a dish where they intentionally splatter Asian sauces on the plate to make it look like it was accidentally dropped. This adds a fun and magical element to the dish. The dish is meant to be playful, colourful, and engaging to all the senses, and that's what they prioritise in their cooking.
"This makes it quite intriguing because we've taken a different approach to our food. We're not a modern Indian restaurant by any means, nor are we a classic one. We fall somewhere in between," Chef added.
Away From Bustling Crowd
Quarter Plate is not located in the midst of all the restaurants serving the entire capital. In fact, it is en route to a place not very far from Delhi but at a decent distance away, a location that offers respite from the city's bustling crowds, Noida Sector 98.
Food paradise is where one can find food from all over the world. So selecting a place is not an issue for any chef, however, converting it into a paradise is what makes it challenging. “What I also appreciate about Noida is the open roads and spacious surroundings. This makes it convenient for people to drive to a place, although you might still face some traffic during peak hours.
However, most of the roads are wide enough to ensure a smooth drive. You will not encounter the typical 'it's too crowded, we won't make it's situation that you might find in other places. So, it seems like a great choice to open something here, especially in Skymark 1. It's a bustling business hub with a multi-purpose mall, attracting shoppers, food enthusiasts, and a diverse crowd.
The area around the restaurant has ample space, both inside and outside, on the patio (court open to the sky). There's plenty of room, with a touch of greenery. It's a fantastic location. Honestly, it's a well-thought-out idea because, from my experience, I've found it challenging to locate suitable places in Noida due to the limited number of restaurants."
Go Local
Locally sourced ingredients, when blended to create a fusion of flavours. 'We make an effort to minimise imported items and prioritise using as much local produce as possible,' the chef explained while highlighting their commitment to using only local ingredients to create an explosion of flavours in every bite."
