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It’s not easy to take a legacy brand forward and going by the same Ms Shikha Nath, Culinary Director, Copper Chimney, who has constantly strived to keep up with the pace of market and its trends surely feels honoured to be part of such a rich culinary legacy.
The restaurant that has stepped into their 50th-year was once favourite with stars like Dilip Kumar and Dev Anand. The restaurant till date boasts of their from our custom-made tandoors to their secret spice blends that makes them stand apart in the market.
In a quick chit chat with Ms Nath she shares about her brand strategy and her love for Copper Chimney
Growing up, how much did food take the center stage at your home?
My love affair with all things to do with food began when I was very young. My Mother was an excellent cook and we would look forward to our table at every meal. Her cooking was indeed fabulous and she cooked all cuisines which were of course much simpler then.
There was always a celebration in her kitchen.
Tell us something about the idea behind “Limited Edition Autograph Menu as a tribute to its founder Mr JK Kapur”?
I am honoured to be part of such a rich culinary legacy. My time spent with Mr JK Kapur at Copper Chimney was full of food tales, his anecdotal food journey reminiscing his growing up years in Undivided India and his love for cooking that led him to creating fantastic recipes inspired by cuisine of the North West Frontier from Peshawar to Delhi. What could have been a better opportunity than to share his unseen recipes as the Autograph Menu with our patrons as a Celebration of our 50 years and a tribute to the man who created it all
What is your view on the current food trend in India?
The consumer is looking for a balance between healthy and delicious at the same time. There is broadening of our domestic Barbeque palette – an increase in regional spice blends with smoky peppery overtones. I appreciate the fact that traditional foods and cooking methods are getting very popular and so is going Local as well - Local cuisines with unusual ingredients , heirloom recipes , and exploring our country’s lesser known regional cuisines is the way forward .
What does it take to sustain the competition?
In the food business consistency is key. Being customer centric and staying true to your brand promise is what helps the brand sustain. A zero compromise on food quality , freshness and maintaining the legacy that we have and at the same time adapting our brand philosophy to today’s times .
While curating a complete culinary experience for gastronomes, what do you specially take care of?
A story is what inspires me to create a culinary experience.
The combination of flavours and each element in the dish is what I focus on. Since we are all about Indian food , judicious spicing is critical .
What is your idea of innovation when it comes to food?
Exploring regional ingredients from India and different cooking techniques from the region to create eclectic food and aim at giving the diners one of a kind dining experience.
While visiting the Copper Chimney, what are those 2 dishes that you never fail to try ?
Murg Makhani and Paneer Masala
How have you adapted to the changing food industry requirements?
Copper Chimney is an iconic brand with a strong brand recall. Fortunately, we have not had to tweak much from the food perspective as our original menu items from 1972 are still the mainstay of our menu. However, we have adapted to changing times with some new additions to our menu along with new presentations and contemporary restaurant interiors.
Where do we see Copper Chimney coming up in future? Expansion plans, etc.
Copper Chimney has 9 outlets in Mumbai and 15 across India, It aims to grow as the most popular North Indian food brand across India with a prominent International footprint as well.
