Zorawar Kalra: The Artistic Entrepreneur

Food Entrepreneurship came naturally to Zorawra Kalra, being the son of the ‘Czar of Indian Cuisine’, Jiggs Kalra. Zorawar’s venture Massive Restaurants set a mark in the industry by creating nine restaurants across five brands within three years from its launch. Zorawar, also known as the ‘Man with a Vision on a Mission’ and ‘the Prince of Indian cuisine’ amongst his peers is one of the youngest, most successful restaurateurs in India. A perfectionist at heart, it took him six years to build Masala Library. He is against the rule that states restaurants should launch only to meet deadlines.

Zorawar isn’t a professional chef, still, he works with his chefs to create varieties of dishes. His motto lies in developing restaurant concepts that cater multiple customer segments and price points. His master recipe to build sustainable brands is to blend artistry with technicality. Zorawar follows extensive research and development while creating anything new, he inherited this habit from his father, Jiggs Kalra who is a walking encyclopaedia on Indian and international food. He calls the shots on the business side of things, but he is very closely involved in the culinary part.

Farzi Café, Mumbai was named the hottest new restaurant in town by critics. The café setup resembles a French-style bistro with warm wooden panelling, plush leather sofas and chandeliers, which soon became famous for its global food with “an Indian twist”. The reason why the chicken tikka masala is served in a mini London telephone booth and its Parle-G cheesecake features on many Instagram timelines. Zorawar work with an aim to make Indian food cool.

The time when most restaurants were going back to the comfort of basics, Zorawar’s belief in creating food with the use of science remained intact, the reason why molecular gastronomy is one of the elements of his food. Masala Library’s best-selling dessert, Jalebi Caviar, barely features molecular innovations. To others, molecular gastronomy is a dying trend, but to Zorawar it will never cease to be relevant.

Massive Restaurants’ brands have won critical acclaim and top awards, which testify to the enduring appeal of their concepts. Masala Library by Jiggs Kalra, since its inception, has always been at the forefront of culinary innovation and excellence. In the smart casual dining format, Made in Punjab is a name to reckon with. Farzi Café has pushed the envelope of the modern Indian bistro concept. Pa Pa Ya and MasalaBar offer a cutting-edge, postmodern, scientific laboratory style bar experience to revolutionize the Indian nightlife. Similarly, the launch of our sixth concept – KODE – raised the bar of post molecular dining experience with global cuisine reinvented in a freestyle bar and kitchen setting. Massive Restaurants has already achieved unprecedented growth over the past year. In the works is a new signature gourmet Indian confectionary concept, which will be yet another ‘by Jiggs Kalra’ concept to be introduced shortly. Needless to say, Massive Restaurant is on the right track on business development and recipes innovations and under the guidance of its artistic founder and entrepreneur, it is meant to achieve more milestones of success and recognition in the future!

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