Rushad’s restaurants

I entered the food business with the firm belief that great food is the way to win over people’s hearts. This industry has changed phenomenally since I began my career as a restauranteur more than 25 years ago.

Over the years several professional schools have churned out trained professionals for India’s burgeoning food and hospitality industry, the earliest and most prominent being the Institute of Hotel Management, Catering Technology and Applied Nutrition, popularly known as the Dadar Catering College in Bombay. Now every major metro has a government run institute of hotel management. Reputed hotel chains like the Taj and Oberoi have begun their own institutes. Training is so comprehensive that graduates from these institutes often reach senior management positions in the service industry.

After thorough theoretical understanding, it is the rigorous on-the-job training that eventually helps youngsters become successful restauranteurs and hoteliers. Above all, a successful gourmet is required to have a burning passion for food and great public relations skills. An equal measure of diligence and energy is also vital.

I spent some of the most memorable years of my student life at the Dadar Catering College being taught by teachers who served as role models and interacting with students from every corner of the country. We learnt from each other and became lifelong friends.

Later, I began working as a trainee at the Taj Mahal Pal­ace and Tower, Bombay. Memories of endless hours of dish washing and carefully wrapping freshly made chocolates are still vivid in my mind. I believe one should always experience work at the bottom of the business pyramid before climbing to the top.

Rushad Ginwala: creating novel dining experience

As my first enterprise, I started Fun & Food in Ahmedabad, a chilled out restaurant envisioned as a "food court.” In the ’70s this was a never-before-seen concept. We had food counters serving assorted specialities from various cuisines.

Then came a stage when I was running a school canteen. Making aloo mutter sandwiches for screaming school kids taught me a great deal. It gave me a deep-rooted understanding of "customer delight” and made me a more humane employer.

I went on to join Patang — the revolving restaurant in Ahmedabad — at a point when business was going down. With perseverance and an understanding of public demand we went on to raise profit margins steadily. As general manager under the aegis of the Patang group, I led my team to start Garden Café, Angeethi and Pastry Wagon.

The leap from Patang where I was an executive director, to setting up my own company was due to personal reasons. One of them being that I was ready to be my own boss. What was most important was that my entire team exited with me and when I didn’t have anything in hand they stood by me and still remain with me today. This gives me immense satisfaction and keeps me going. We launched the company, Mazda Restaurants Private Limited with an investment of seven lakhs only. Ever since, we have been ploughing our profits back into the business.

Mirch Masala — A Zinda Dil Restaurant

Renting premises in a basement belonging to a friend, we started Mirch Masala in September 1992, a speciality restaurant with a dhaba ambience and an essence of Bollywood thrown in. Mirch Masala ushered in a novel dining experience as the first theme restaurant in Ahmedabad. We aimed to create a restaurant dedicated not only to excellence in food, but to setting standards in service and entertainment.

To give the feel of a highway food oasis, each of our six Mirch Masala outlets displays authentic elements like auto rickshaw horns, truck carriages, old radios and much more.

Mirch Masala is a delight for Hindi cinema buffs. If dining amidst King Khan and the Bachchans is not entertaining enough, there are evergreen Bollywood dialogs like: "Don kabhi wrong nahi hota (Don is never wrong)” and "Anarkali tu kahan chali (Anarkali where are you going)?” scribbled on our walls to keep patrons amused.

Even after a decade, our fun-loving dhaba restaurant is still popular amongst Amdavadis because our menu is constantly updated with seasonal and daily specialities. We also have food festivals in which regional cuisines are celebrated — Goan food, Parsi cuisine, Marwadi specialities, etc.

Mirch Masala is now making its presence felt not only across Ahmedabad but in other parts of Gujarat as well.

Rushad Ginwala at Tomato’s

Tomato’s, RGs, Cakes ’N More…

As a youngster I was fascinated by the charisma of Elvis Presley, the melodies of the Beatles and the beauty of Marilyn Monroe. I decided to create a restaurant to immortalize these extraordinary stars.

Tomato’s was conceptualized in January 1994 and opened its doors to the public on July 10, 1994. It is fashioned as an American diner. It is a tribute to the rebellious ’50s and ’60s — an era where rock and roll music rubbed shoulders with space travel and the heroism of Martin Luther King. The speciality of Tomato’s is its attractive look — red vinyl seating, checkered flooring and the showpiece mocktail bar.

The memorabilia that adorn its walls are a collector’s dream — right from the juke box, bubble gum machine, and iconic signboards to the Cadillac license plates. I personally collected these by making a special trip to Europe. Piece by piece, with every purchase this dream restaurant became a reality.

While music livens the atmosphere, our menu not only provides continental favorites it also serves as a quick guide to rock and roll education. At Tomato’s we have a saying: "You can come as you are, as you were and as you would like to be.”

Warm, minimalist interiors, a live cooking counter where a maestro chef displays sizzling stir fries and great music makes RGs a much loved happiness zone, sharing the premises with Tomato’s.

With a truly international look, coupled with a global cuisine, RGs is a place where you can have a quiet business meeting, a much awaited rendezvous or a special birthday meal. Churning out such delicacies such as Lebanese delights, stir fry surprises and tiramisu shakes, RGs is constantly reinventing itself to serve the best of fusion cuisine.

Further on, despite tough competition, we decided to start Cakes ’N More on the same premises to cater to our patrons’ sweet tooth. It has now developed as a trendy patisserie in Ahmedabad.

Darbar Hall, Chaat N Fries,

Pizza N Pasta

With a growing business community and a packed marriage season, the demand for specialized banquets arose in Ahmedabad. This called for our next venture — Darbar Hall, a unique space to cater to banquets with an imperial flavor.

Precious antiques and exquisite chandeliers coexist with black and white portraits of royal families at Darbar Hall. The decadence of the bygone Maharaja era is brought alive by generous helpings of Mughlai cuisine.

The Ahura Catering Division is the official caterer to prestigious clubs in Ahmedabad. Comprising the best of professional chefs, our team is also geared to cater to large formal and informal events.

Recently, in an attempt to diversify we created two outlets — Chaat N Fries and Pizza N Pasta — to function as food stations at leading malls in the city.

RGs offers a global cuisine

As I narrate my career graph and professional journey, I also wish to mention the price that comes with success in this industry. While other families relax on weekends, celebrate festivals and public holidays together, a restauranteur is required to work the hardest during these times, ensuring that business runs smoothly. I felt it the most when friends dropped in for coffee and made plans for upcoming holidays that I couldn’t even be part of. Though this profession appears to be glamorous, it has its share of mundane moments.

We bawas are safe players and conservative businessmen. The one thing my father made me promise was never to incur debts by borrowing. Although, this advice has hampered our growth to an extent, I’m proud to run a company that is debt free and without the word "interest” featuring on our balance sheets.

Constant growth and renewal are vital to remain successful in the food business. Last year I turned 50. My family tried to convince me to "slow down” but I remained defiant. I’m still opening new restaurants and every time I experience the same excitement and nervousness that I have now become so familiar with. I’m confident that with a committed team supporting my ambitions, I can continue catering to famished stomachs and pleasing diverse appetites.

PANEER LABABDAR

Serves 4

Preparation time: 45 minutes

Tomato puree (500 g — fresh)

Onions (200 g — finely chopped)

Ginger garlic paste (4 tsp)

Red chilli paste (5 tsp)

Brown onion paste (4 tsp)

Charmagaj (melon seeds) and cashewnut paste (2 tbsp)

Oil (5 tbsp)

Cinnamon sticks (2 — small)

Cloves (4)

Bay leaf (2)

Cumin seeds (¼ tsp)

Coriander powder (½ tsp)

Garam masala (1 tsp)

Kasturi methi (dry fenugreek leaves — ¼ tsp)

Turmeric powder (¼ tsp)

Paneer (150 g)

Salt (to taste)

Garnish

Paneer (grated)

Coriander (finely chopped)

Cream (fresh)

Heat the oil and temper the cloves, cumin seeds, cinnamon and bay leaves. Add the onions and sauté. When golden brown in color add ginger garlic paste and red chilli paste and continue to sauté for five minutes. Add the coriander powder, kasturi methi, garam masala, turmeric and sauté for a minute. Add tomato puree and let it cook for another seven to eight minutes. Add the charmagaj and cash­­e­wnut paste. Leave to simmer for 15 to 20 minutes and your gravy is ready. Add triangles of paneer. Serve hot garnished with a swirl of fresh cream and some grated paneer sprinkled with coriander.

MASALA CHAAS

Serves 4

Preparation time: 10 minutes

Curd (plain)

Coriander (2 tsp — finely chopped)

Green chillies (1 tsp — finely chopped)

Salt (1 tsp)

Cumin seeds (1 tsp — roasted, pounded)

Cold water (500 ml)

Ice (as required)

Place the curd in a jug or deep bowl and whisk till smooth in texture. Add coriander, chillies, salt and cumin seed powder and whisk till well blended. Add water and churn. Can add ice if you like it chilled. Serve in tall glasses.

Mirch Masala: highway food oasis

CHEESE ANGOORI KEBABS

Serves 4

Preparation time: 25 minutes

Processed cheese (200 g — grated)

Coriander (1 tsp — finely chopped)

Mint leaves (1 tsp — finely chopped)

Green chillies (1 tsp — finely chopped)

White pepper powder (¼ tsp)

Garam masala powder (½ tsp)

Cornflour

Bread crumbs

Oil (for frying)

Place the grated cheese, chopped coriander, mint leaves, green chillies, white pepper powder, garam masala powder and salt in a bowl and mix well. Roll into 16 balls and set aside in the refrigerator while you make the dipping mixture. Take some cornflour in a bowl and add enough water to form a coating consistency. Keep the bread crumbs ready. Dip each ball in the cornflour mixture ensuring that it is fully coated and roll it in the crumbs. Fry till golden brown and serve hot.