Creativity and innovation are a part of the culinary industry but brands like Imly, Too Indian and Duty Free – a part of Viva Hospitality group – are restaurants with different concepts and with a hint of global and millennial lifestyle in mind. FoodService India spoke to Varun Puri about his restaurant brands and their unique themes
What is unique about the format and concepts of your major F&B brands and what are their distinct specialities?
Viva hospitality has three restaurant chains - Imly, Too Indian and Duty Free.
Imly: The journey that started from Rajendra Place in 2015 took Delhiites by storm. The vision was always to serve authentic street food with some quirky presentation from all across India under one roof, in a pleasant ambiance. Some of the specialities of Imly are Chole Bhature, Mumbai’s Pav Bhaji, Street Style Banta Shikanji , Delhi's favourite Palak Patta Chaat and Imly’s favourite Dosa with melted cheese.
Too Indian: It brings unique aesthetic flavors and spices of different parts of India to Delhi. This speciality restaurant was established with the zeal and passion of serving real Indian dishes to people who love the quintessential Indian tadka but with a modern touch. The vibrant ambiance of the place lifts your mood. Various dishes in Modern Indian cuisine that you get at cost effective prices at Too Indian will take you by surprise. An addition to the offering is a well-set bar in the restaurant. It is located in Rajouri Garden.
Duty Free: It is a café and a drinking space. Duty-Free is a quirky bar, workplace and a hangout. It is a buzzing place that is comfortable. This place is cosy and divided into corners. The interiors have taken casual classy to a whole new level. There is a mix of wooden flooring with marbles and chandeliers, and the outdoors (working area and the terrace) made to look like a garden restaurant. The pretty interiors, which hold a quirky surprise on almost every wall, nook and cranny are the selling points for Duty Free.
What is the culinary portfolio that is offered at your restaurants and what is the price range?
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