What's the key to Piccadilly Square's success?
What's the key to Piccadilly Square's success?

Piccadilly Square's Pooja Baid talks first mover's advantage and Euro street food

Baid tells us why she trusted her own instincts when it comes to the food business

Pooja Baid tells us she had the first mover’s advantage when it comes to starting an all-vegetarian European bistro in the city; the entrepreneur who recently started the city’s first bespoke coffee roastery Drumroll, talks to us about taking the first leap:

Tell us a little about what made you start Piccadilly Square

As a child I used to love food! I was one of those fat kids who ate a lot. I pursued a degree in marketing and overseas I was exposed to European cuisine. Today, it’s very commonplace, but 11 years ago, you wouldn’t get it in the city; there was no one who’d make eggless pancakes for you. Every chef I spoke to told me I don’t do eggless cooking! 

Here's a glimpse at Piccadilly Square
Here's a glimpse at Piccadilly Square

How challenging has it been running an all-vegetarian bistro in Kolkata?

A lot of people thought it was a death wish! But there is a market for it, and back when we started you couldn’t find a good waffle, be it vegetarian or otherwise. So it never was  a deterrent for us, we gained a first mover’s advantage

Has gender posed a problem for you?

Not for me, but my age was an issue. I was 21 and I did struggle to be taken seriously at times.

Strawberry Waffle at Piccadilly Square
Strawberry Waffle at Piccadilly Square

Do you enjoy the food space?

So much! There was a time when people didn’t know the different kinds of cheeses. Now everyone is so evolved and experimental.

Women who have inspired you?

I was really inspired by my grandmum, I wanted to be like her. In the food space, I really love the way Ritu Dalmia connects with the food.

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