The Drunken Botanist, located in the heart of the city, is a casual dining haven known for its vibrant ambiance, characterized by dim lighting and innovative, floral decor. Partygoers and food enthusiasts alike are drawn to this restaurant not only for its atmosphere but for its eclectic menu that features North Indian, Chinese, and Continental cuisines. Alongside an impressive array of cocktails and spirits, The Drunken Botanist has become a go-to spot for anyone seeking a unique dining experience.
In this exclusive interview, we sit down with the owner, Naman Mehar, to delve into the inspiration behind the menu, the restaurant’s unique selling points, and his personal journey in the culinary world.
TTI Team: How do you approach menu planning? What’s the process from selecting ingredients to transforming them into dishes in the kitchen?
Naman Mehar: We update our menu every quarter to keep things fresh and exciting. Customer preferences play a big role in our decisions. Beyond that, we actively explore local farmer market pop-ups for the freshest ingredients around the city. Once we’ve chosen the ingredients, it’s all about creating dishes that not only taste great but also bring something new to the table.
Interviewer: According to you, what is the USP (Unique Selling Proposition) of The Drunken Botanist?
Naman Mehar: Without a doubt, our cocktails are our USP. We pride ourselves on crafting our own in-house concoctions, ensuring that we’re offering something truly distinctive. The availability of fresh herbs, fruits, and edible flowers in the market helps us create cocktails that stand out in terms of both flavor and presentation.
TTI Team: What’s the most popular dish at The Drunken Botanist?
Naman Mehar: The feta avocado bruschetta is a top seller. It’s one of those dishes that flies out of the kitchen as soon as it’s ordered.
TTI Team: Do you have a signature dish that you’re particularly proud of?
Naman Mehar: Our guests love exploring dishes that feature avocados and figs. These ingredients are a bit unconventional, yet they offer rich flavors that keep people coming back for more.
TTI Team: What’s your favorite piece of kitchen equipment?
Naman Mehar: Without a doubt, it’s the Japanese sushi knife. There’s a precision and craftsmanship to it that makes it indispensable in the kitchen.
TTI Team: Is there a chef you truly admire, and why?
Naman Mehar: I know it might sound cliché, but I have to say Gordon Ramsay. His dedication to the craft, along with his relentless pursuit of perfection, is something I really admire.
TTI Team: What’s your favorite aspect of being a chef?
Naman Mehar: For me, the best part of being a chef is the creative process. It’s about experimenting with flavors, crafting dishes that not only taste great but also offer a unique experience to our guests. Seeing people enjoy and remember the food you’ve created is a deeply fulfilling experience.