Why exactly is Kolkata obsessed with the modern Asian bistro Pa Pa Ya? Aayush Killa helps us figure it out
Pa Pa Ya at Park Street has only been in the city a little less than two years and has already established its stronghold as the go-to option for experimental Asian cuisines; the diner has completely re-defined the city’s connect with Oriental cuisine and any city gourmand would tell you each meal at Pa Pa Ya is a sensory experience.
At The helm of this ship is a Kolkata millennial - 25-year-old Aayush Killa is the franchise partner for Pa Pa Ya in the city and we caught up with the young hot-stepper to tell us how exactly he makes the magic happen
Tell us when you decided to explore the culinary spectrum
I was born and brought up in Kolkata. My father was actually in the alcohol sector and I decided to do something in the F&B scene, I’ve always been attracted to that spectrum.
Kolkata has quite a few contemporary Asian bistros/ diners now. Do you see it as growth?
Absolutely, I love that. We are at a point where everybody needs to grow together for the industry to thrive. I can’t think my place has to be the only successful joint in the city. I’m very happy about the pan Asian scene growing, this also means people would want to explore more and more, iit cultivates the culture of exploring experimental cuisines, which is always good.
What have been some of the most crucial challenges for you?
We run quite a few businesses including distribution and manufacturing, but I think Pa Pa Ya keeps me on my toes the most. I have to be at the restaurant everyday, something or the other is happening, there are constant food quality checks, hygiene and safety supervision. There are audits happening every week. We are very vigilante about feedback from our customers.
What do you think makes people come back to Pa Pa Ya?
I think people are drawn to how different our numbers are, in taste and spectacle. The kind of food that we serve is very detail-oriented and the kind of ingredients we use are obviously authentic and flown in from across the world; we import our pork from Belgium and some of our fish flies in from Japan.
Plus, we have a focus on vegetarian numbers which has served us really well, there are many takes for that in the city. I think the fact that we cater to both of their needs has helped us.
What are some of your best-sellers?
The crispy vegetable maki roll and the salmon sashimi does very well. And of course, the lobster is always in demand. We also just opened up our new menu which is the world’s largest dim sum menu featuring 68 variety of dim sums
Is there one change you’d like to see in the food spectrum?
Yes, I’d really like people to explore every kind of cuisine and being more experimental in their tastes since they have the options now.