Food for thought

VIPUL DUA, 27, Restau­ra­teur


For Vipul Dua, gas­tron­omy is syn­ony­mous with sen­su­al­ity, “A restau­rant’s culi­nary ex­pe­ri­ence should be sheer sin­ful in­dul­gence,” says Dua. The foodie is the brain be­hind Pun­jab’s first Ori­en­tal wok café Pur­ple Rice (2006). The spe­cial­ity restau­rant in Chandi­garh of­fers In­done­sian, Tai­wanese, Chi­nese, Thai, Ja­panese, and Korean cui­sine. “I wanted Pun­jabis to go be­yond but­ter chicken,” he says. “I knew it was a big risk, but I was ready to take it.”

BE­YOND BOR­DERS Hav­ing spent time in Delhi and Eng­land, he wanted to in­tro­duce the cul­ture in Chandi­garh. In 2010, he launched an English Café—big Ben. Next in line was pub called Ped­dlers named af­ter the Bri­tish pop band of the 1960s and ’70s.

HANDS FULL An in-house Euro­pean bak­ery called Nosh fol­lowed. “My food is a mix of del­i­ca­cies from the UK, Scot­land and Ire­land as well as some In­dian fare,” says Dua, quick to point out that his Bri­tish cui­sine has French, In­dian and Ital­ian in­flu­ences. This year also saw the launch of his English bou­tique ho­tel called Her­itage.

Con­tact: vip­ul­dua@el­e­vate­

“Whether the menu is authen­tic or ex­per­i­men­tal, tastes should be strong and true”

RAVI S Sa­hani/­di­a­to­day­im­

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