When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we take a trip to modernist Indian mecca Rasika West End to get the lowdown on how much rice they cook up and how many chilies they burn through every week. Plus, a quick primer on how to correctly pronounce the restaurant’s name.
Rasika West End
Seats in restaurant: 160
Books in the library room: 300
Palika window booths: Three
Indian whiskeys on the menu: One, Amrut
Indian beers on the menu: One, Kingfisher
Get the rest of the numbers by clicking over to CityEats’ Plate blog now.
Tragicomic insider stories about the trials, tribulations, and just plain weird stuff that happens when you run a restaurant.
Restaurateur Ashok Bajaj is a seasoned pro when it comes to opening up new hotspots. Over more than two decades, he has built an empire that includes long-loved and well-lauded dining destinations such as Rasika, the Oval Room, and Bibiana.
Despite this record of success, he still runs into some problems. When it came time to design a sister location to Rasika located in the West End, Bajaj didn’t want it to be a carbon copy of the original. So he worked with designers to create a singular space full of grand gestures – literally.
Finish reading this story on CityEats’ Plate blog now.