Varanda: my vision for a modern Indian restaurant

Varanda is all about the vibe. We want you to feel like you’re sitting in the backyard of our home, while enjoying a hearty meal that will leave your stomach and heart feeling warm. It’s really about the experience in its entirety; we are bringing you the history of Indus Valley culture in its rawest, most authentic form.

The vision for Varanda has never been about “fine-dining,” as that is a decaying concept with the rise of the millennial generation. We offer you an experience where the only expectation of the customer is to thoroughly vibe with our Varanda vibe.

The moment you enter our restaurant, you will be awestruck by the warmth and radiance of what feels like a foreign home. Varanda is a space that has been created to blend the cultures of South Asia into one unique experience; with backyard style seating, simple yet elegant decor and custom-made tableware add to the overall experience. The earthy color scheme facilitates a calm environment while one is able to enjoy the spicy food. With desi music playing in the background to complete the aura, you will be willing to go miles to come and experience this atmosphere yet again, leaving all five of your senses stimulated and utterly satisfied.

[content written for Varanda’s website]

 

Are You Even Qualified?

A friend whom I haven’t seen in a while recently asked what life has been since graduation— contract marketing, gardening, traveling here & there, writing a lot, coaching dance & experiencing a thorough post-grad brain reset. Now, I am overseeing the transition & takeover of a previously failing Indian restaurant that a team of three entrepreneurs have invested in. His response: “Are you even qualified?”

I never thought I would be managing & consulting owners of a restaurant at the age of 22; I thought my food service career was over & done after my high school job. Then again, what is life specifically supposed to be after graduation? I’m not cut out for that nine-to-five grind & have always known what I do NOT want to do or be, never what I quite want to be though. I would rather help clean tables than sit behind one all day.

At the restaurant, I am the youngest person granted with the most authority & to be honest, probably the least amount of credibility to be doing what I do, yet here I am. What makes me qualified? Aside from my previous experience as a waitress, I have a vision of what modern-day Indian restaurant can be without being considered fine-dining & I actually WANT to be at my job everyday. My goal is to create an experience, not just an eatery.

This is how to push boundaries.

This is how creativity is conjured.

This pressure forces the mind to grow.

Maybe I will fail, but maybe I will succeed in turning this restaurant around. The lack of a definitive outcome is all I need to fuel me to show up & put all my energy into making this restaurant concept come alive.