Exclusive Interview | Yashasvi Modi - CEO and Chef De Cuisine, The Burrow
/“In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend.”
Share the story behind the inception of The Burrow and what inspired you to start it?
My expertise lies in sauces, honed through years in diverse kitchens. Crafting dishes to showcase these sauces has been my continuous pursuit. The concept of 'The Burrow' originated from envisioning a space that offers comfort for solo diners, brief meetings, and working lunches.
The food aligns with a bistro-style approach, ensuring both affordability and a light impact on both the wallet and stomach. The culmination of my culinary journey is reflected in the inviting atmosphere and palate-friendly offerings, making The Burrow a versatile and welcoming spot for various dining experiences.
Each dish is meticulously designed to highlight in-house sauces and dips.Looking ahead, I plan to expand with different brands, a community space, and a fine dining experience alongside The Burrow.
What unique value does The Burrow bring, and how does it differentiate itself from competitors?
Buzzing into the heart of the corporate landscape of Bandra Kurla Complex with a classic European vibe, The Burrow emerges as a food connoisseur’s sanctuary. This modern European Bar and Kitchen redefines the dining scene in the city, seamlessly blending innovation and tradition into every facet.
As you step into The Burrow, the ambience unfolds with a narrative beyond a mere restaurant—an immersive experience designed to transport patrons into a world where every meal is a celebration. The interiors, adorned with nature-inspired green screens, natural stone furnishings, and brick walls, exude a harmonious blend of modern sophistication and timeless charm. One of the most interesting design elements is an old-school Instagram-worthy waiting area, an aged copper bar, and neon washroom signs, seamlessly coming together to inspire everyday life.
The space is thoughtfully designed to cater to various gatherings, be it an informal lunch with a client, a quick coffee with a colleague, or a post-work dinner with friends. The cozy sofa seatings foster idle conversations with large groups, while smaller nooks enable a quiet dining experience. The sophisticated bar is perfect for leisurely discussions over small bites, and the Private Dining Area offers the right atmosphere and technology for business meetings or private celebrations. To add to the classic European dreamy effect, a high community table under a green canopy is curated to imitate the feeling of sitting under a tree, complemented by pendant incandescent bulbs mirroring dappled sunlight for the English dreamy effect.
The in-house sauces and dips, carefully crafted, elevates each dish to a masterpiece. The Burrow’s swift rise to acclaim, earning the prestigious title of 'Best New Restaurant of 2023' by T&L Dining Awards, reflects the team’s unwavering commitment to culinary excellence. Essentially, the restaurant serves as a humble reminder of good old times, bringing together people in large groups while at the same time allowing a moment of solace in a quiet corner.
This experience becomes even more decadent with the magical and simplistic food. With every bite and every sip, one welcomes the warm embrace of The Burrow. It is here where patrons discover a uniqueness that sets this establishment apart—an exploration of flavours and a celebration of artistry.
Highlight a pivotal moment or challenging situation you’ve faced as a founder and how you overcame it?
Every day brings new challenges. Transitioning from the kitchen to the role of owner required me to wear multiple hats – not just as a chef but also as a creator of a company. This encompassed defining its structure, values, and mission, a realm I had never ventured into before. Navigating the intricacies of operating as an organization and instilling these values in our team members became a pivotal aspect of my journey.
The shift from hands-on culinary work to strategic leadership demanded a profound adjustment. As I stepped into the owner’s shoes, I found myself grappling with the complexities of shaping a business entity. Establishing the organizational framework, articulating core values, and charting a mission became tasks that stretched my abilities beyond the culinary domain. Guiding the team to align with these principles became a mission in itself, transforming my daily routine from purely culinary pursuits to a multifaceted role of leadership and entrepreneurship.
In this process, I discovered the dynamic challenge of not just creating dishes but an entire culinary enterprise.
What have you changed your mind about in the last decade?
My belief has been that comprehensive understanding of one’s work domain is crucial. For instance, if you’re a kitchen professional, basic training in front of the house (FNB) is essential. Taj played a pivotal role in transforming my mindset from a kitchen-centric focus to a customer-oriented approach. It emphasized personalized service and broadened my knowledge across all departments.
This shift, encouraged by Taj, has shaped my perspective to be not only skilled in the kitchen but also customer-focused, encompassing a holistic understanding of various aspects within the hospitality realm.
What trends or innovations do you believe will shape the industry in the coming years?
I envision the culinary landscape evolving with exciting trends and innovations in the coming years. Embracing the essence of locality, the focus will be on utilizing local produce, leading to the creation of regional and micro-regional dishes, emphasizing the freshness and uniqueness of ingredients. Furthermore, a pronounced shift towards produce-based dishes will be observed, highlighting a farm-to-table ethos in culinary practices.
In pursuit of a holistic approach to dining, the year 2024 will witness a surge in the popularity of balanced meals. The concept of Thalis, featuring a diverse array of nutrients, will transcend specific cuisines, becoming a prevalent trend. This evolution in dining reflects a growing awareness of the importance of nutrition and well-rounded eating habits.
Additionally, vegetarianism is expected to gain prominence, with an increasing number of individuals opting for plant-based diets. This trend underscores a broader societal shift towards sustainable and health-conscious food choices.
What advice would you offer to aspiring entrepreneurs looking to enter the hospitality field?
Working in this industry is demanding, relying more on hands-on experience than formal education. Passion is the driving force for success, whether it is creating mind-blowing flavors in food and drink or delivering heartfelt hospitality that makes guests feel at home. The culinary realm thrives on a dedication to either crafting exceptional taste experiences or providing a home-away-from-home ambiance. Staying connected is vital, and in this digital age, social media becomes a window to global culinary trends.
Keeping tabs on diverse restaurants and hotels worldwide through these platforms allows us to absorb insights and learn from industry stalwarts. In this dynamic field, the combination of hands-on skill, unwavering passion, and a global perspective is the recipe for navigating the challenges and thriving in the ever-evolving culinary landscape.
What are the attributes you look for while selecting or hiring?
Above all, attitude is paramount. A positive and eager-to-learn mindset fosters skill development and personal growth. A polished demeanor and a strong sense of ownership contribute to ensuring guests feel thoroughly pampered, both through exquisite food and the gracious hosting they receive at the restaurant.
