Celeb chef San­jeev Kapoor un­veils Sura Vie in west Delhi

VM&RD - - WASSUP! -

At the launch, Chef San­jeev Kapoor, said, “I am de­lighted to be in west Delhi to launch the Sura Vie by tyc con­cept. My first project of Sura Vie by tyc had also started in Delhi and the re­sponse from the people of Con­naught Place prompted me to look at other op­por­tu­ni­ties within this city. We al­ways do a lot of re­search on the menu and deliver ex­actly what our pa­trons want. The de­lec­ta­ble va­ri­ety of our menu will have some­thing to sa­ti­ate ev­ery­one’s palate.” While talk­ing about the in­te­ri­ors of the restau­rant, Kapoor, said, “These days am­bi­ence and in­te­ri­ors are the quin­tes­sen­tial for any eat­ing joint. The food can be al­most same every­where but it is the in­te­ri­ors that cre­ate the dif­fer­en­ti­at­ing fac­tor.”

On the oc­ca­sion, Gupta, said,

Af­ter re­ceiv­ing an overwhelming re­sponse for their first out­let in Con­naught Place, Sura Vie by tyc, Chef San­jeev Kapoor’s con­cept, un­veiled its sec­ond out­let in Pun­jabi Bagh, New Delhi. This restau­rant is a fine-din­ing des­ti­na­tion which is opened to serve North In­dian au­di­ence of west Delhi. The out­let is pro­jected as a space to cel­e­brate an oc­ca­sion or just en­joy a de­light­ful meal. There­fore, the in­te­ri­ors have been de­signed in a classy and el­e­gant man­ner. Naveet Gupta of SKRPL (SK Restaurants Pvt. Ltd) is the fran­chise of this restau­rant. SKRPL has al­ready opened 38 out­lets and would be adding a sub­stan­tial num­ber in the com­ing months with many of them signed up in re­cent past. The restau­rant has var­i­ous at­trac­tive el­e­ments such as huge bell shape chan­de­liers’ point­ing down­wards to ta­bles with sooth­ing light. There is a sep­a­rate din­ing area which can be oc­cu­pied for a pri­vate fam­ily din­ner. Also, var­i­ous other el­e­ments such as raw spices, big stat­ues, and or­nate pil­lars have been used for the em­bel­lish­ment.

“I wanted to open an In­dian restau­rant to di­ver­sify and I liked the chef’s recipes, tastes and pre­sen­ta­tion.”

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