India‘s first playful brasserie Pra Pra Prank has an infectious spirit to it and offers everything but the mundane. With dynamic interiors and a stellar menu boasting a number of experimental dishes, the high energy dining outlet truly exemplifies its impish moniker. Complete with a sushi corner and a specialty whiskey bar, it is a treat for all the five senses. Founder, Inderjeet Singh Banga speaks to Food Service India about the art of serving the evolved, modern customer.
Please offer a detailed lowdown of your establishment’s format, conceptual background and distinguishable assets such as menu offerings and price positioning.
India’s first playful brasserie, Pra Pra Prank is more than an epicurean sanctuary- it embodies our philosophy of striving for perfection, unabashedly for the Indian. The first in India to bring in the concept of visual merchandising, Pra Pra Prank offers you the chance to walk past charming visual merchandise windows and be transported to a quaint brassiere in a small European town. Once inside, you will find yourself engulfed in the delicious aromas wafting out of the open kitchen. A unique blend of modern Indian and modern Asian food, the menu is non-conformist, quirky and caters to the palate of the comfort seeker and the gourmand, alike. Taking familiar flavours and giving them an unconventional and playful twist for diners who are looking for food that surprises, comforts and satiates, is a hallmark of the Pra Pra Prank menu. Chefs Kaustubh Haldipur (an Asian cuisine maestro) and Harangad Singh (a specialist in Indian cuisine), along with their team hope to delight diners with dishes they have exclusively created. In the luxury bar inside the brasserie, signature cocktails are served with unique ingredients and the decor is put in place to give off an upscale, retrretro-chice. Concepts like Gin not Gin cocktails will catch you off guard and leave you with vodka breath disguised as gin. We aim to prank twice! Additionally, the bar also boasts of an intimate live music venue.
What is the customer and value proposition of the brand for its guests?
This story is from the July - August 2018 edition of foodService India.
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This story is from the July - August 2018 edition of foodService India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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