Munish Narula: An Empire in the Making
One look at Munish Narula’s empire of Philly restaurants and it’s clear why we chose him as the January “Restaurateur of the Month”. With a vision for restaurants that serves him well all on its own, Munish’s success is additionally backed by a strong business background. He formerly worked as an Investment Banker and has a Bachelor of Science in Hotel Restaurant Management, an MS in Hospitality Administration from Johnson & Wales University, and an MBA in Finance from Wharton. Although he originally got his start in the food business at a chain restaurant, Munish eventually went on to found the acclaimed Karma restaurant in Philadelphia. Shortly afterwards, he realized the demand for fresh, nutritious Indian food at affordable prices and decided to launch Tiffin.com.
While Tiffin started as an online delivery only concept run out of a small store front, it quickly evolved into a multi-functioning restaurant taking online orders, and offering delivery and carry-out. Based on the success of the initial store, Munish has since opened several other locations around Philadelphia. His most recent venture is Tashan, a beautiful 5,000 square foot restaurant serving sophisticated Indian small plates. When we asked Munish what inspired him to apply the tapas concept to Indian cuisine, he said, “Small plates allows people to try many more menu items than they would otherwise. It works especially well for people who are trying Indian food for the first time and we try to send a constant flow of food to the table so they can enjoy the experience as much as the tastes.” In an effort to stay innovative and on top of trends in the restaurant industry, Munish regularly visits restaurants around the country to look for inspiration and new ideas. It’s his commitment to upholding high standards, attention to detail, and consistent execution that keeps customers raving about his establishments and coming back time and again.
As far as plans for the future, Munish is focused on expanding the Tiffin brand to make it a regional chain over the next few years. By offering quality Indian food and creative dishes that often appeal to mainstream Americans, he’s certainly proving that Indian cooking isn’t just about curries and spices. So what is his favorite thing about being a restaurant owner? “Meeting new people every day. Tashan gets a steady flow of celebrities and it’s always exciting to meet them. I also love the idea of creating a culinary brand that will hopefully become a widely recognized chain one day.”
With his stellar track record to date, he certainly seems on the right path to making his culinary dreams come true.