Pallavi and Gaurav Jain pulled a rabbit out of their hat by running a successful North Indian restaurant chain in South India. Now, they want to try their luck in the rest of the country
In February 2005, a group of 10 restaurant staff couldn’t believe their ears when they heard their new employers talk. They were standing in a stuffy, under-construction restaurant — to be called Mast Kalandar — in Bannerghatta Road, a Bangalore suburb, that would be their workplace when it was ready. But what the chefs, waiters and helpers were thinking was: Were their employers, a young couple, ready for the restaurant business?
There are enormous demands on the kitchen and supply chain, especially in light of Mast Kalandar’s decision to not have deep freezers in the kitchens.
(This story appears in the 25 February, 2011 issue of Forbes India. To visit our Archives, click here.)