Sly Granny celebrates the life of a wicked, smart, wise, eccentric, polymath of a Granny. A polyamorous phenom with varied gastronomical interests, prohibition era cocktails and a bunch of well selected wines for urban dwellers and other creatures of the night. A place of rich ingredients, secret recipes, casual sophistication, generous pours and needless gossip.
Mr. Kabir Suri, co-founder and director of Azure Hospitality, President – NRAI, holds a degree in Economics and Business Management from Wheaton College, Massachusetts, USA. His professional career began in the field of commercial real estate finance with North Fork Bank in New York followed by Urgent Fund Management in London as an analyst. Thereafter his role required him to assist the founding partner by providing investment strategy and in- depth research that focused on the banking and hospitality segment.
Kabir’s personal interests in the food and hospitality segment led him to shift focus from finance to the hospitality sector, where he spent 3 years with International award winning restaurants ‘Zuma’ and ‘Roka’. Kabir’s responsibility initially at Zuma and Roka was operational, but with the increasing need for growth his core responsibilities shifted from operations to business development, spearheading global expansion and brand development.
Under Azure hospitality he has developed, launched and is managing brands like Mamagoto, Dhaba Estd. 1986, Speedy Chow, Rollmaal and recently added brands Sly Granny and Foxtrot.
Mr. Rahul Khanna is a student of Ecole Hôtelière De Lausanne, Switzerland and holds a Bachelor of Science degree in International hospitality management. Being a writer and a published author, he also has an expertise in literature.
Feeling a need to provide a fresh paradigm to lifestyle and hospitality sectors in India he founded “Slang – a lifestyle concept company” in February of 2006. Having worked with Mandarin Oriental and Jumeirah in London, Hong Kong and Dubai, he is an expert on the conceptualizing of design oriented food and beverage outlets, special events and training of operational staff in different capacities.
As Director at Azure Hospitality, he has played an intrinsic part in developing and managing the company brands Mamagoto, Dhaba Estd. 1986, Speedy Chow, Rollmaal and recently added brands Sly Granny and Foxtrot. He was also involved in projects such as, Below8, a restaurant and bar in Gurgaon, “The Stage” an events management and graphic design house, as well as a food and beverage consultancy firm.
Jaiywanti (Janti) Dugal is the food director at Azure Hospitality since its inception in 2009. The much talented connoisseur oversees the kitchens at Mamagoto, Speedy Chow, Rollmaal and Mamapaati. Coming from a blend of a Sikh and an Indonesian background, Janti Dugal, embarked upon her journey into the hospitality sector from a boutique company which served Pan Asian and European cuisines for over 25 years. She has also been the Chef and a Chief Promoter at Delhi’s first authentic Thai street food restaurant “Spice.”
At Azure Hospitality, her role is predominantly two fold – to conceptualise new recipes, R&D while travelling various parts of Asia as well as quality control across all restaurants under Azure Hospitality and revenue centres. With a kitchen brigade of over 150 chefs, Janti’s role is pivotal to Azure’s growth and expansion in the future. Her cooking philosophy is to take standard recipes and tweak them with new, contrasting flavours, providing signature tastes that are original and scalable. Using zero preservatives, MSG or colouring, she focuses on seasonal ingredients and constant evolution.
Chef Ravi Saxena
Chef Ravi Saxena has developed his culinary skills over the past 21 years. After graduating from IHM Goa, he started his career as a Kitchen Trainee with The Leela in 1992. Soon after, he joined The Holiday Inn,Pune as second in command to the Executive Chef, to take responsibility for the kitchen right from its inception. However, not one to rest on his laurels, Chef Ravi then spent a year (1999) at Baisan International Hotel, Bahrain, with a versatile performance in Mexican, Mediterranean, Italian, Arabic and Continental cuisine. He followed this up with The Imperial, where he joined as a Junior Sous Chef, opened the Italian Restaurant ‘San Gimignano,’ and was later promoted to Executive Sous Chef in 2005. Skilful and recognized for his managerial abilities, he defines these experiences as a quest to gain more knowledge of his craft. An avid drinker of whisky and non veg (as Punjabi as they come!),the opportunity to meet and learn from chefs, he feels, allowed him to groom and familiarize himself with international standards and practices while staying true to those highway roots.
A milestone in his varied career, Chef Ravi joined The Claridges in 2007 as an Executive Chef. His dedication, talent, eagerness to learn, and determination to train those working with him are just a few of the attributes that he brings to the table, along with flavours and tastes that charm gourmands in an instant.
Mr. Vineet Kochar is the head of operations for Azure Hospitality Group, pan India. An MBA from Alliance University and a commerce graduate; ventured into the realm of hospitality at McDonalds India and through his diligent efforts; success was bestowed upon him.
After his considerable tenure of seven years at McDonalds, he started working at the Nikai Group; thereafter in 2008 joined Lite Bite foods as a Brand manager- overseeing brand development. Making significant strides professionally, he started leading new store openings and operations and was elevated and thus become the brand head in a short span of time. In 2013, he joined Dhaba Estd 1986 Delhi which is now a part of Azure Hospitality.
Chef Utkarsh Bhalla, who has come a long way with his share of experiences in the food industry to up the game with his expertise. He is young yet a dynamic element of Azure Hospitality Pvt Ltd., where he is heading brand for pan India, as a Brand Chef.
With over a decade of experience, working at different levels with the brands like Hyatt, Taj, Ananda in the Himalayas, Indigo to name a few, he has gained immense adoration for his unique and classic culinary techniques, and flavor sensibilities. His passion to continuously learn and explore his craft has resulted in an impressive career spanning pan India.
For him, the food has to be hearty;, the focus remains on freshness of ingredients and cooking techniques. Thought behind the menu was to cater to the gap in the market for up market food done in a much more comfortable setting. Create a menu for well travelled people who are experimental and knowledgeable about the food and yet keeping it wholesome for all diners.
He considers his style of cooking very ingredient based, in which he considers that complimenting flavors in a way that brings the element of surprise to the table.
He relies on his instincts and dedicates his time in his test kitchen to materialize his flirting with ingredients for the best outcome.
His perfectionism is justified by the elements he puts on the plate, emphasizing on different textures, flavors and most importantly a balance of nutrients.
He has travelled and connected with chefs from different ethnicities to learn more about food from different parts of the world and fuse it with his knowledge to master the skills of culinary.