Panchali Mahendra, President of Atelier House Hospitality, shares her plans for Atelier House Hospitality and herself in an exclusive interaction with Dubaiites Magazine.
Q. What drew you into the high stakes and volatile industry of F&B ?
A. I’ve always had a passion for hospitality, stemming from my educational background at IHM-Aurangabad, one of India’s top hotel schools, and furthered by my post-graduate experience at Oberoi Group of Hotels. Over the span of two decades, I delved deeply into the intricacies of the food and beverage sector, overseeing the opening and operations of over 70 restaurants. Every restaurant brought with it unique challenges and learning opportunities, and each was a chapter in my evolving story within the industry. Parallel to this hands-on journey was the mentorship I received from some of the best in the business. One figure who stands out prominently is Mr. Ahmass Fakahany. His wisdom, expertise, and visionary approach were more than just guidance; they were pillars of support that helped me navigate the complexities of the F&B world. The inception of Atelier House Hospitality (AHH) in 2017 felt like a destined chapter. This venture wasn’t just another addition to my portfolio but a manifestation of years of hard work, accumulated knowledge, and an unwavering commitment to setting new standards of excellence in the F&B arena.
Q. What according to you is the USP of Atelier House Hospitality ? The one reason why you have been able to constantly deliver hits ?
A. The strength of Atelier House Hospitality is our dedication to consistent quality and a keen understanding of both global and local culinary landscapes. Our consistent successes come from balancing authenticity with the needs and changes in our customer base. This combination of staying true to our roots while adapting is what distinguishes us.
Q. What is the defining feature of the Middle East ? And do you see Indian food continuing to play a role in your upcoming ventures here ?
A. The defining feature of the Middle East is its rich tapestry of cultures and its deep-rooted traditions, which seamlessly integrate with modernity. This dynamic blend provides a fertile ground for culinary diversity and innovation. As for Indian cuisine, its flavours, depth, and versatility have always resonated with the Middle Eastern palate. Given this enduring appeal and our own expertise in Indian culinary offerings, I absolutely envision Indian food maintaining a prominent role in our upcoming ventures in the region.
Q. You have been at the top of your game right from your days at the Oberoi Group till now when you are one of the very few women leading a firm like AHH, what is the secret behind your consistency ?
A. My journey from the Oberoi Group to leading AHH has been built on my values of commitment to consistency, adaptability and persistence. I am super curios to understand the ever evolving trends. The hospitality industry is dynamic, and understanding that change is constant has been crucial. I’ve focused on continuous learning, taking feedback seriously, and ensuring that both our patrons and our team are heard. It’s about putting in the effort every day, understanding the shifts in the industry, and not resting on past successes.
Q. Now that INJA, your Indo-Japanese restaurant at the Manor Hotel in Delhi has served to revolutionize the field of Indian Fusion, how do plan to take that momentum forward ?
A. INJA’s success at the Manor Hotel in Delhi has certainly been an exciting journey in redefining Indian Fusion. Leveraging this momentum, we plan to continue our exploration into blending culinary traditions. We’re looking at curated events, collaborations and pop-ups in the key regions to introduce more people to this unique experience. But more importantly, we’ll keep listening to our guests, refining our offerings based on their feedback, and ensuring that we stay innovative while honouring the core ethos of both cuisines.
Q. Tell us a little bit about Mohalla and the inspiration behind creating a truly authentic Indian restaurant in Dubai.
A. Mohalla is a celebration of the rich tapestry of Indian streets and neighbourhoods. The term ‘Mohalla’ translates to ‘neighbourhood’ or ‘community’ in Hindi, and that’s the essence we wanted to capture. When we thought of creating Mohalla in Dubai, the aim was to offer a slice of authentic Indian life, bringing the vibrant streets of India into the heart of Dubai. While there are many Indian restaurants globally, often the true essence of our diverse and intricate street food is overlooked. Mohalla seeks to fill that gap by presenting dishes with an updated perspective. It’s about providing a holistic experience – not just food, but the atmosphere, the sounds, the smells – all reminiscent of a lively Indian neighbourhood
Q. Is there a specific individual or group in the world of F&B that you have found to be inspirational or whom you would like to emulate ?
A. Indra Nooyi, while known predominantly for her leadership at PepsiCo, has been an enormous source of inspiration for me. Her vision, strategic acumen, and approach to blending sustainability with profitability are commendable.
Q. Being a woman whom many credit with breaking the glass ceiling, how challenging has the journey been so far, and do you foresee things getting any easier for women in the coming years ?
A. Navigating the male-dominated F&B industry wasn’t without its challenges. My background in sports, particularly basketball, instilled in me resilience and teamwork. Guided by a genuine love for the craft and inspired by many before me, I’ve aimed to bring competence and innovation to my work. Alongside this, I’ve been fortunate to join and uplift the voices of many women in the industry, as we collaboratively work towards a more inclusive environment. My parents gave me a great academic background and base and not for a single day I have worked thinking this is a man’s job or a woman’s job. When you work with that mindset then it’s all uphill!
Q. 11 Woodfire has been a smashing success right from the start, what do you think has been the defining factor in that success ?
A. Getting recognized by Michelin with a star and MENA’s 50 Best within a year of opening doors was certainly overwhelming. The success of 11 Woodfire hinges on its commitment to authentic flavours, presented in a contemporary setting. While there are many factors, if I were to pinpoint a defining one, it would be the uniqueness of the concept. The rustic cooking style certainly elevates the flavour of the ingredients and our patrons enjoy the grounded essence of the experience. We focus meticulously on the ingredient sourcing and preparation. The combination of traditional techniques, high-quality ingredients, and a touch of modern flair has resonated deeply with our audience, making 11 Woodfire the success it is today.
Q. Having been conferred the United Arab Emirates Golden Visa, do you feel that you have managed to garner recognition and acknowledgment for the contribution you have made to the country ?
A. It feels gratifying to be acknowledged by the UAE authorities with a Golden Visa, and it strengthens our resolve to continue making meaningful and lasting contributions to the country and its vibrant culinary scene.
Q. What is the one piece of advice that you would like to offer to the newcomers in F&B ?
A. No one day is the same. What is tough today will be easy tomorrow. Horse blinkers on, focus on the end result. Because the result always speaks for itself!
