One of the perks of being “socially relevant” is that you end up knowing most of the other “socially relevant” in the city, country or planet, depending, but obviously, on the degree of illustriousness that you have acquired. I am in no way blowing my own trumpet (though it sneakily may seem so), but am merely acknowledging my good fortune of having access to some the finest creators and their art in a slightly more direct way as opposed to, say, my access to them had I become an accountant (and a miserable one to top it all) if destiny had not played her hand in my life 30 years back.
Anyway, one such artist at work in India, and certainly one who’s painting a great montage on the culinary canvas of India is my friend, Zorawar Kalra. Now Zorawar is an interesting guy…I used to know his father, Jiggs Kalra, rather well years back, as we were the two turbaned guys who got featured in newspapers and television quite often; him, as the seasoned maestro of Indian cuisine and me, as the new kid of Indian fashion. I recall often seeing a young shy Zorawar in a ‘patka’ (an alternate headgear worn by members of the Sikh faith) with Jiggs then. Years later, with both of us having ditched our respective headgears, I bumped into him again recently as a strapping young man who had chosen to use his legacy and take it to a completely different level! His company today runs several restaurants, the best known amongst them being Farzi Cafe, Masala Library and Pa Pa Ya amongst others, and needless to say, they run them exceptionally well. (Trivia: incidentally, he could easily dub for Farhan Akhtar; its uncanny how similar they sound)
A few weeks back, my friends and I enjoyed an intimate evening of bonding and revelry in Pa Pa Ya in New Delhi; we were elated by the quality of the food (obviously the first pre-requisite for any good restaurant) as also by the energy abound in the space. A couple of days back, I visited Pa Pa Ya again, with family this time, and was delighted with the consistency that I experienced in both, the food and the service all over again (huge credit here also to Karanbir Singh Gulati, the GM)… the same flavours, the same warmth…to me, these two are the backbone of any good restaurant, and all those who’ve managed to maintain these well are bound only to succeed. The other thing that surprised me were the number of people in the restaurant (besides the ones waiting for a table); it is my belief that a fine dining restaurant that achieves this kind of patronage has a sure fire winner on its hands (though i wish they had some private dining areas for some of us who like a bit of privacy; the last time, we created one of our own in their sumptuous wine cellar). Pa Pa Ya also boasts of an architectural edge, one that only it enjoys, that of having the highest ceiling in India for a restaurant, and that sense of vertical scale indeed does add a unique dimension to the overall experience. Also, pay heed to the unique serving dishes and the presentation itself.
Finally, to me, what really matters most and in this case, certainly does manage to blow me away each time is the food! Its fresh, the flavours are exquisite and the fusion is unique without trying too hard.
I would highly recommend a visit to all those who have already not sampled Pa Pa Ya, and since I’m not a ‘paid to sing paeans’ blog, I’m going to leave it to you to decide whether all that I’ve said holds true or not.
Zorawar, my dear friend, kudos to you for living the dream…both your father’s and your own… and do enjoy the ride, its only just started!
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