An Interview With Martita Mestey
Expect the unexpected. From supply chain issues to staffing challenges, adaptability is key.
As a part of our series about “5 Things I Wish Someone Told Me Before I Became a Restaurateur”, I had the distinct pleasure of interviewing Krunalbhai Patel.
Krunalbhai Patel is the owner and operator of Masala Mantra Indian restaurant in the West Palm Beach area of Florida.
Masala Mantra, situated at 11051 Southern Blvd, Royal Palm Beach, FL, represents Purnima’s venture into a more modern interpretation of Indian dining. This restaurant stands out for its contemporary feel and design, emphasizing a relaxed and enjoyable dining experience. The concept behind Masala Mantra is to blend traditional Indian dishes with a modern setting, complete with a comfortable bar and stylish decor.
Krunalbhai’s entrepreneurial journey in the culinary world reflects his passion for Indian cuisine and their commitment to providing high-quality dining experiences. His restaurant is a testament to his dedication to both preserving traditional Indian cooking and adapting to contemporary dining trends.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restaurateur?
My journey into the world of restaurateurship was inspired by my lifelong passion for Indian cuisine and the desire to share this love with others. Growing up, I was always fascinated by the rich flavors and diverse textures of Indian food. It was the warmth and communal joy of family meals, centered around traditional dishes, that drove me to create Masala Mantra. This restaurant is my way of inviting patrons into a modern culinary experience while still holding true to the essence of Indian dining.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
At Masala Mantra, our focus is on Indian cuisine, with a twist of modern interpretation. What drew me to Indian cooking was not just the complexity of flavors but the stories each dish tells of the region it comes from. I remember being particularly captivated by the versatility of spices used in Indian dishes; how they can transform simple ingredients into something extraordinary. This fascination led me to delve deeper into culinary traditions and ultimately inspired the menu at Masala Mantra.
Can you share the funniest or most interesting story that happened to you since you became a restaurateur? What was the lesson or take away you took out of that story?
One of the most memorable moments since opening Masala Mantra was when a regular customer proposed to his girlfriend right here in the restaurant. The entire place came together to celebrate their moment, turning it into an impromptu engagement party. It was a heartwarming reminder of how food and dining experiences can foster community and connection. The lesson? Always be prepared for surprises and embrace the role your establishment plays in people’s lives.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
The initial days were challenging, especially adapting to the fast-paced nature of the restaurant business while maintaining the quality of our dishes. There was a time when we were short-staffed, and I had to juggle multiple roles, from chef to server to manager. It was perseverance, a passion for what we do, and the support of our team that helped us overcome these challenges. It taught me the importance of resilience and the value of a dedicated team.
In your experience, what is the key to creating a dish that customers are crazy about? Personally, what is the ‘perfect meal for you’?
The key to creating a dish that customers love lies in balancing authenticity with innovation. It’s about respecting the traditional methods and flavors of Indian cuisine while also exploring creative twists that surprise and delight our patrons. Listening to customer feedback has been invaluable, helping us refine our dishes to suit our diverse clientele’s palate.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
My inspiration comes from the rich tapestry of Indian culinary history and the stories behind traditional recipes passed down through generations. I often turn to old cookbooks, food blogs, and conversations with fellow chefs and customers to spark creativity. Traveling and exploring regional cuisines within India and beyond also provides a daily boost of inspiration.
Are you working on any new or exciting projects now? What impact do you think this will have?
We are currently exploring the idea of incorporating more regional and lesser-known Indian dishes into our menu, aiming to educate and excite our patrons about the depth of Indian cuisine. This project is about more than just introducing new dishes; it’s an effort to tell the stories of India’s diverse culinary landscape and inspire curiosity about its rich cultural heritage.
What advice would you give to other restaurateurs to thrive and avoid burnout?
To thrive in this industry and avoid burnout, it’s crucial to maintain a balance between work and personal life. Remember why you started and hold onto your passion for food and hospitality. Building a strong, supportive team is also vital, as is the willingness to delegate tasks and trust your colleagues. Finally, always take time to recharge and seek inspiration outside of the kitchen.
What are your “5 Things I Wish Someone Told Me When I First Started as a Restaurateur” and why?
- The importance of a solid support system. Running a restaurant is a team effort, and having a reliable, skilled team is crucial.
- Expect the unexpected. From supply chain issues to staffing challenges, adaptability is key.
- Customer feedback is invaluable. It helps you grow and improve in ways you might not anticipate.
- The significance of community involvement. Building relationships with local suppliers, patrons, and other businesses enriches your establishment’s value.
- The need for patience. Success in the restaurant business doesn’t happen overnight. It’s a journey of continuous learning and adaptation.
What’s the one dish people have to try if they visit your establishment?
If you visit Masala Mantra, you must try our signature dish, the modern twist on Butter Chicken. It’s a perfect example of how we blend traditional Indian flavors with contemporary cooking techniques to create something unique and memorable.
If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be?
If I could inspire a movement, it would be one that promotes the importance of understanding and appreciating the cultural origins of the food we eat. Such awareness can foster greater global unity and appreciation for cultural diversity.
Thank you so much for these insights. This was very inspirational!
Krunalbhai Patel Of Masala Mantra: 5 Things I Wish Someone Told Me Before I Became a Restaurateur was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.