What a timing: I must say. I always use to say, every big thing takes time and it’s hard to achieve. Opening SB was the toughest so far. Despite of all the odds here we are and bringing smiles on our customers faces.
The biggest reward a chef can get is the smile which comes after that great meal. All my efforts while cooking are to make sure that I get rewarded from my customers. Each and every small comment good or bad means a lot. I am working 12 to 14 hours a day, tweaking and fine-tuning our processes. I know, in the end we will get there. I must say: it is not easy at all. If I could turn the clock back, would I do this again? The answer is NO, may be I forgot that how it feels to open a new restaurant.. Ha ha it is very tough, but my customers keep me going every day. So thankyou for being kind and trying us out. Thanks for spreading the word for us. I would not be here without you all.
keep coming back..