When most restaurateurs are experimenting with speciality world cuisine, cordon bleu chef Hemant Monga of Standard Restaurant in Delhi is taking the opposite route.
Monga insists that he'd rather harness the restaurant's past USPs to rev up his revenues than compete with trendy lounge bars and pubs.
In March 2004, the 35-year old Standard Restaurant will pull down its premises. Monga says the accent of the revamped restaurant, to be ready by October next year, will be on reviving its old glory.
And to dig out its old recipes that've fallen from the new-age gastronomy list: chicken a la Kiev, shepherd's pie, French onion soup, upside down pudding...
Delhi's old-time favourite haunt was dogged by labour problems, an old kitchen and a spiritless decor.
Monga, who's completed a course in cuisine and patisserie from Le Cordon Bleu, London, and Swiss School of Hotel & Tourism Management in Chur, has taken over the family-run business. With the union problem now under control, he's earmarked several lakhs for renovation.
Food consultants Manu and Sonia Mohindra have been hired to design the kitchen and standardise the food. He plans to revive the tradition of free brownie with an espresso.
The new-look restaurant will include a 70-seater fine dining section, a pastry corner, private dining rooms and a banquet hall. The changes may be in the offing but Monga cannot remain untouched by his loyal customers.
Once a man came up and said, "Please don't change the place, I met my wife here", he recalls. "But a time comes when you are compelled to modernise," says Monga, who hopes to double his revenue from the new enterprise.
