For this week’s Hyderabond, The Pioneer connects with the successful restaurateur, Aman Chainani — who’s the Managing Director at Farzi Cafe to dig deeper into his Hyderabadi roots.
K. Ramya Sree
hen Hyderabad won the Gastronomy Capital of India award, food historians, critics, and chefs from all around the nation concurred that Hyderabad earned the honour, not just for the wide variety of meals it offers, but also for the way it uses locally grown products and prepares food.
Today, we have with us the managing director of one of the most happening and renowned cafés of Hyderabad Farzi Café, Aman Chainani.Being a Hyderabad native, for Aman, running a restaurant of his own, has always been a dream and it came true when he started the Farzi Café. He spoke to us about his association his Hyderabad, the future of f&b in Hyderabad, and more.
Beginning with his association with Hyderabad, Aman Chainani, Managing Director, Farzi Cafe, Hyderabad, said, “My family is among one of the oldest families living in Hyderabad, since before Independence. From my great grandfather to me, we’re all born and brought up in Hyderabad itself. I like exploring new dishes from my childhood and after my education, I realised the plethora of opportunities in Hyderabad in the Hospitality industry. I wanted to introduce a good brand for the people of Hyderabad.”
Aman, having done his graduation from Mumbai, feels every city has its own special qualities. “Hyderabad, in my opinion, is absolutely unique, since it has expertly combined its old-world elegance and youthful innovation.
However, Hyderabad is significantly less expensive in terms of both infrastructure and cost of living. In Hyderabad, the food has consistently been the greatest. Hyderabad as a city is very easygoing and late back in terms of the work culture which is good and bad in its own way,” he added.
He further says being a part of the hospitality industry has always been a dream for him, as he spent a lot of time planning and brainstorming how to reach his goal of starting his own restaurant. “I worked with Zomato for a while to understand the entire market and analyse how it works. The transition from working for a food aggregator to owning my first restaurant back in 2017 was one amongst my fondest memories in my career. And the summers I’ve spent at Patny (Nani house) where all my cousins flew in every year have been a very fond memory to cherish to date. ”
“After a lot of research and meetings with various people from the industry, when I came across the brand Farzi Café, the vision they had for the brand, and post-meeting Zorawar Kalra, I signed the brand in the year 2017. Ever since it’s been a great experience and I’ve got to learn a lot about the industry over years. My association with Kalra has been very close and he’s been a great mentor,” he added.
This year Hyderabad won the UNESCO’s ‘Creative City For Gastronomy’. Asked about the modern hospitality trends in Hyderabad and how is it different from the preferences in other cities, he responded by saying, “Hyderabad has evolved in the past 5 years. I can say the city has grown to another level compared to the past, and people are wanting to explore multiple new cuisines now. Yet, Hyderabad as a city has a very rich legacy that it carries. The culture and the food are very rooted to its heritage and you can see it being carried forward in the times coming with a modern twist to it.”
Furthermore, talking about the future of hospitality in Hyderabad, he said, “Hyderabad as a market has really evolved over the last few years, especially with so many new job opportunities being generated here. The people are more willing to accept new cuisines, explore new places, and have started eating more meals at restaurants than they would 3 years ago. So, I believe Hyderabad has a long way to ago and we’ve just begun.”
Aman, having born and raised in Hyderabad, we wanted to know about the one thing that comes to his mind when he thinks of Hyderabad. To this, he said, “Born and bought up in Hyderabad and the city known for its rich Nizami culture and its cuisine, the stories behind every dish makes it’s more interesting and explorable. I’m a very big foodie and from my childhood, I have been a big fan of Biryani and haleem. No matter which city I go to and try biryani, Hyderabad is my all-time favorite for Biryani and Haleem.”
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