Unico’s Path to Michelin-Starred Status

You inspired you to watch a Michelin -starred restaurant in India, and how do you plan to achieve this vision with Unico?

The inspiration really started with a restaurant in New York. Barbounia. The founder’s favorite food point. His place when he was in the town. After eating in some of the most famous Michelin star restaurants around the world, he developed deep appreciation for art, discipline and innovation defining such organizations.

When Unico conceptualized, it was clearly vision: to bring India the same perfection and kitchen distinction. Barbunia triggered this idea and Unico is the brand that he believes can make this dream come true. To meet the comparison of Michelin, we are determined to increase every detail from materials and techniques to service and ambiance.

How does Unico affect your menu development and kitchen decisions?

Sustainability is at the center of what we do in Unico. In fact, we have recently revised our menu about our menu, this commitment more about ten days ago (1 July) to reflect this commitment more deeply. We have made a conscious decision to remove the materials that do not exist locally, we have made our proposals not only fresh, but also for the environmental environment. Unico works in zero waste approach, all kitchen waste is sent to farms for reuse as cattle feeding and compost. Most of our products come directly from our own farms, which supports our goal of reducing food miles and provides more control over quality.

Could you give us more information about the target audience for the unique mixture of Unico’s European Mediterranean cuisine, which focuses on vegetarian options?

Your target audience is primarily well-traveled individuals-people who live in culinary cultures and really appreciate the nuances of quality components and refined cooking techniques. They understand the essence of food and value the originality, presentation and flavor.

At the same time, we are aware of the strong choice for vegetarian cuisine among an important Dilers segment to be in India. Unico addresses this by presenting a thoughtful vegetarian menu.

What factors direct your choice of new places for the expansion of Unico and how will you maintain consistency in different places?

We are very muscle about Unico’s growth. To have our approach ‘A city, a unico’– Even in large metropolises like Delhi NCR – to maintain the exclusivity and experience of the brand.

Location options are directed by two factors: strong food culture and operational feasibility. Ahmedabad is a natural harmony due to the live vegetarian market.

We decided to maintain consistency, we plan to rent new teams 3-4 months in advance and train them on our flagship exit. The key personnel will also temporarily switch to new places to control quality, and our chef will travel regularly to ensure that the standards remain high in all units.

Working with chef Richa Johri how did UNICO influence the culinary identity and what does it devote it as a chef?

Chef Richa had a deep impact on Unico’s culinary philosophy. His approach is based on creating a really experienced menu – he is known to avoid again, and each component makes the whole menu appear only once. This mentality penetrated the oven and the bar that consciously avoided every part of the kitchen, even the flavors and components that are now overlapping.

What distinguishes it is a basis of clarity, trust and a strong experience and skill. He is deeply talented in a series of techniques and presentations, but he uses them with restriction, and believes that simplicity can be strong when done correctly. In addition, it pushes unmashed materials and cooking methods to try, learn and raise even the most modest elements of the team.

What distinguishes Unico food experience from other restaurants and how do you make each guest valuable and satisfied?

Unico was built on the principles of transparency, self -decision and honesty. We do not only consider sustainability as a label-we embodiment with careful applications such as in-house hydroponic, zero waste bar, intra-company oil extraction, a dryer use, sous-video cooking and an institutional grinding machine for cereals. Our completely open kitchen allows guests to witness every part of the process, including back and cleaning areas, because we have nothing to hide.

Our venue reflects the contemporary Moorish architecture and creates both striking and hospitable high -level but comfortable environment. In addition, we are trying to maintain a closed AQI under 70, we provide a intact atmosphere and a really comfortable experience for our guests.

Our service is nothing more than a hotel class with a strong focus on detail and consistency. Even the rod adopts a thoughtful approach – while giving clean, brave flavors, the refined sugar completely missed. And being a completely vegetarian restaurant with its own bar and oven makes Unico even more prominent.