“We started out with 25 people, which has expanded to 150 people working together to bring the best experience possible today, Alhamdullilah.”ģ. For starters, I was passionate about Tarka and secondly I wanted it to go boom, go big, and just explode! I treated Tarka like an industry because of two things. You have to take have supply-chain, production, timing, quality control and human resources into account. Running a restaurant is no less than running a factory. 60 seats were just not enough for all of the people coming into Tarka. We were exceedingly lucky, and within a matter of 6 months, people were lining up in front of Tarka. But, we focused on not making the same mistakes twice. So, it was evident that we would make mistakes. “When I first started Tarka in 2013, I was under the impression that all it takes to run a restaurant is the stove I have in my personal kitchen, nothing more. I used to know a brilliant Indian Chef, Nawshad, so I talked to him and got him on-board and we started. I pushed the idea of an Indian restaurant forward, and was hell-bent on doing something truly authentic. Back then, the only good Indian food joints to go to where Dhaaba and Sajna, as far as I can recall. But, up until that point, in 2013, I strongly felt that we had a very strong connection to Indian cuisine. The person who planted the initial seed wanted to start a burger joint. On a regular day, much like today, somebody I knew put forward the proposition of starting a restaurant together because he knew of a place we could use. I used to weigh 30 kilograms more than my current weight, so it’s safe to say that I really liked food, you know. I am part of the ‘third generation’ of the leather business, so to speak. My family has been dealing in leather since 1949. My father and his fore-fathers before him have always dealt in leather. Nobody else in my family before me has ventured into the food-chain, restaurant service industry. I wouldn’t say I am the biggest name by any account, that is an outrageous exaggeration. How did you land on becoming one of the succesful names in the restaurant game today? The BBA degree was my prerequisite for getting married, so I got done with it and forgot about any future degrees entirely.Ģ. After finishing high school, I got admitted in IUB for getting my BBA degree. I started out schooling in Maple Leaf International School in Dhanmondi and eventually shifted to Mastermind School, for my O level and A Level Certifications. Where did you go to school, college and university, and did you always plan on being a part of the food industry? We sat down with Ashfaq Rahman Asif and asked him a couple of questions. The man behind Tarka, 138 East & Pier 138, Tehari Avenue and Haveli tells us about his plight as a serial entrepreneur and his obsession with food.
0 kommentar(er)
