Monish Gujral: Running an Empire

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Monish Gujral understands the importance of tradition, heritage, and family pride. Inheriting the Moti Mahal chain of restaurants started by his grandfather, Monish is the face of an empire that boasts over 100 franchisee locations in India. What started as the first Indian restaurant to introduce tandoori cuisine to the world, has now gotten a contemporary makeover courtesy of Monish’s vision and passion. Monish has kept the signature dishes that make Moti Mahal an institution in Delhi, but has transformed the dining experience into one that elevates the chain to a whole new level.

“Food is a universal language that crosses all borders and barriers”

From the start, Monish was enamored by what he perceived as the glamorous restaurant industry, based on his grandfather’s innovation and fame. While he later discovered just how tough the restaurant business really is, and how much hard work is involved, he continued to find it fascinating. He started out as a trainee at Moti Mahal, working in the hot kitchen for three years during college and learning the importance of consistency in commercial cooking. Although it might seem that pursuing a career in food was a given in his family, Monish found his own connection to the work, “Food is one thing that connects everyone no matter which religion or country they belong to. It’s a universal language that crosses all borders. When I’m cooking, it’s like meditation and yoga for me. I’m totally in sync with what’s going on and it really de-stresses me. That’s a language I can relate to.”

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Monish loves traveling to observe new cooking styles and different cuisines. He describes himself as “an experimental chef” in which he takes a recipe and tries to add in his own ingredients to reflect his personal style. His inspiration for new combinations comes from the people and other chefs he meets around the world, like when a student in Paris asked if he had ever tasted a Bosnian kebab and inspired him to write a book on international kebabs. Monish’s ability to embrace new concepts is exactly why critics describe him as “revolutionizing fine dining in India”. The moment he joined the family business, Monish set expansion goals and capitalized on the growing need in smaller cities for contemporary dining experiences. He knew he wanted Moti Mahal to be a restaurant chain that delivered consistent quality and taste, but the next step was to provide that in an established that offered people a unique experience. His redesign of the restaurant drew celebrities, dignatories, and high-end customers who recognized the brilliance of preserving traditional food but giving the setting a modern makeover.

When asked about the biggest challenge he’s faced to date, Monish said, “Living up to the standard set by my grandfather. To be able to keep this almost 100-year old brand alive involved a huge struggle to reinvent the concept and make it relevant for changing times. I had to standardize recipes so the business could scale successfully and invest in motivational programs to get the best from my team. I think this challenge will be ongoing as the brand has to adapt and grow to meet new customer preferences over time.”

Monish’s pride in his family and their accomplishments is evident in everything he does. He recognizes that following your heart and instinct is a gift from God and he uses his gift to the best of his ability. Ten years from now, Monish hopes his restaurants are in every city in the world, his packaged products are in every kitchen cabinet, and his books are in every home library. He wants his food, his cooking, and his restaurants to be close to people’s heart as a brand that embodies quality and integrity. And to get there, he’s currently working on his newest concepts – culinary hotels where the emphasis is on food and banqueting, and preservative-free packaged foods that are ready-to-eat and in line with the delicious tastes that Monish’s brand has come to stand for. He is also working on opening a Motimah chain of restaurants all over the United States in both fine dining and kiosk formats.

As the March Restaurateur of the Month, Monish Gujral is certainly an inspiring force who demonstrates what it means to honor the past, adapt to the present, and look forward to the future.

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