Pune has always been a mere 500 kilometres plus for people travelling
from Goa. And many people have made the run there over the years – students,
looking at educational options, aspiring youngsters looking at better prospects
for their future, and even some members of the establishment who looked at the
outskirts of the city as a quiet place to build a farmhouse and retire.
However, in recent times, at least as far as the restaurant segment is
concerned, that movement is one that seems to be generating momentum in the
opposite direction.
With three outlets in Koregaon Park, Baner and Phoenix Market
City in Viman Nagar, the Malaka Spice chain of restaurants is no stranger to
the Pune market. The Asian inspired restaurant is also no stranger to venturing
beyond the city, with one outlet in Jubilee Hills in Hyderabad and the other at
the Vallone Vineyards in Nashik. However, May 2016 saw them branch out to Goa,
in the heart of the capital city of Panjim, with their base of operations being
the age-old Hotel Delmon.
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Praful Chandawarkar, Managing Director of Malaka Spice, shares
his opinion on why the location is a fertile one, saying, “We see it as a
viable market because Goa is growing as a commercial centre for various
industries – from education to IT and mining. Besides, it is the best domestic
tourism destination; hence we chose Goa.”
This December will see the launch of an all-new venture in
Assagao, called The Banyan. An Asian restaurant with influences from Indonesia
and Thailand with its own unique twists this particular venture is set under a
huge banyan tree, which gives it its name. The restaurant aims to bring to Goa
an assortment of delicacies from all around the Asian continent, such as dim
sum, bao and much more. However, it’s a venture that could easily have worked
in any other part of the country, so why Goa?
The proprietor of the venture, Tejpal Singh Gandhi, shares his
take on the matter, saying, “Goa has always been one of my favourite
destinations in the world, other than London. I have extremely fond memories of
Goa as I did a lot of my schooling here in my teens and have always dreamed of
bringing my brand to this amazing state at some point. Being a third generation
restaurateur with The Great Punjab in Pune, I decided not to do that here but
focus on my other love, Asian cuisine. Hence the concept of The Banyan was
born. We will be launching in Assagao in December, and hope to bring a unique
Asian experience to our diners.”
The first ever Arthur’s Theme restaurant launched in Koregaon
Park, in Pune, in 1997. The restaurant works around a medieval concept that
pays homage to King Arthur (with every dish named after a famous stately
individual from days of yore). As the restaurant grew and became a fan
favourite, a second outlet was opened in the city, in the locale of Baner, not
14 months ago. This year has seen the addition of a Goa chapter to its ranks.
Albeit not as large as its Pune counterparts, the Goa outlet in Candolim has
much bite to its bark.
Chef Navtej Sawhney, a Partner with Arthur’s Theme, points out:
“We have always seen Goa as the new and emerging food hub of India, and wanted
to be a part of this revolution. One has a great opportunity to really develop
and grow as a chef here, with so many international influences and great
seafood produce right at our door step; so why not Goa?”
While Pune has clearly seen it fit to look at Goa as a place for
the future, the true winners in the equation are the state’s dining and eating
out enthusiasts. After all, who can complain about an array of great new places
to eat at?
