Anurag Katriar

Hopeful Through The Unknown

Text: Lyle Michael 
Photograph: Team DeGustibus

On a phone conversation with AK (a name he fondly goes by), we learn much about the man behind the F&B bigwig: an intelligent, devoted and hopeful individual with an appetite for cooking, writing and losing himself in a good book.  

Come time of the lockdown, boosting the spirit of the employees, and those who were laid off, was vital to the “new normal" at deGustibus Hospitality. Every single aspect of the transition had to be carried out in an ethical manner, from letting people go to saying goodbye to select brands in the folio. From salary cuts to F&F settlements, to sending migrant employees home safely, AK went through it all. “When we had to let someone know we were laying them off, I would inform each employee in person (safety in place)," says the CEO & ED. “We had to cut our losses, but we wanted to make sure every single employee was taken care of first." deGustibus then had to take a hard look at their desirable expenses, as a girth gets accumulated in any company, says AK. A lesson taught by COVID. Yet if there's one key lesson to be learnt, it's that life is so uncertain, and in AK's words, “Everything happens by chance."

Who would have thought AK would undertake three large-scale projects as the NRAI president – appointed Sep 2019 – to generate food and funds for those in need? And be honored by the government of India? “I am so glad you brought up Feed the Needy in our conversation because it is one of my fondest memories (and achievements) through the pandemic," shares the COVID Warrior.

“We spent an enormous amount for this but it was worth every penny. We worked with NGOs to create a basic meal for migrant workers which resulted in 67 lakh meals served in four cities, even to hospitals and those observing fasts." The second project was Rise for Bars (Restaurants, too) for bartenders across the country where Rs.5,500 was transferred to each one's bank account. The third was in collaboration with PepsiCo where 2.5 million meal kits were provided to those who were unemployed owing to the virus. Another move intended to benefit small restaurants was with DotPe, an O2O (online to offline) commerce company, titled Digital Ordering. The safety of customers called for a touchless menu and ordering option, so NRAI stepped it up to make themselves digitally self-reliant.

When AK spoke of how NRAI required immense amount of input through the lockdown – still does – he was not kidding. Zoom calls were de rigeur and work from home was in place. He was constantly interacting with the media, on some channel or the other, to get the message across that they were "...using limited cash resources for human needs." deGustibus was like a slow train running alongside, requiring all hands on deck nonetheless. “I was never bored," stated AK. “The best part is

I spent six months with my family at home. My wife was very happy as I took over the kitchen, cooking dinner every night!" Chef AK served simple food from across cuisines, much to the delight of his teenage son. Cooking was also a responsibility for AK as he had to tend to his septuagenarian mother's needs. Preparing meals for the family; a simple joy we lose out on when there's no lockdown to remind us!

From chef to vegetable vendor, next. Since vendors were not allowed to enter the premises, they would have the groceries delivered in bulk for the building and AK played vendor a few times. The Katriars feel blessed to be living in a society that came together to face the pandemic and stood by each other, ensuring each resident was as safe as could be.

That's how it should be! “I believe that we should not have a fear of the unknown but come together and find hope through it," emphasised AK. “There is a lot the pandemic has taught us. We know that anything that was once relevant will have no significance post COVID." What of a second wave and staying hopeful, we wonder. “The second wave will be very troublesome. But we can look at rebuilding when things start improving. Right now, we are being conservative – asset light and low risk." Hope and a prudent strategy are AK's ways; and they work.

AK, the seasoned F&B professional born of IHM Ahmedabad in 1992, earned managerial experience at Bombay Gymkhana and MARS Hospitality Group before deGustibus came calling in 2004. “I knew Rahul (Akerkar) before we began working together at deGustibus, when there was just Indigo Colaba as its sole restaurant," began AK. “Gradually we developed the brand from fine dining to casual dining and retail with Indigo Deli, and a catering division called Moveable Feast." Rahul ventured off on his own in 2015 and the reins were in AK's hands. Expansion rolled on and deGustibus is what it is today – spread to Delhi as well – with brands inclusive of Tote on the Turf, D:Oh!, Eleven Kitchens, Neel, and the more recent, Indigo Burger Project delivering 700-800 burgers a day from a central kitchen.

For deGustibus, there's more around the corner, post COVID. Neel ki Biryani and Dakshin Rasoi. For AK himself, the wheels keep turning: what should he cook for dinner tonight and when will his article on the regional cuisine of Jharkhand be published. Soon enough!