LuxeBook April 2020

APRIL 2020 | 14 And food planning is extremely detailed. Not just the menu and the portion size, they will also think about how will it be served to the guests, in what containers, for how long will the food remain warm in the hotel room... They will estimate the number of non-resident guests expected to dine at the restaurants and also think of ways to create different setups in the same area, so that the frequent diners aren’t bored. The sustenance of great quality is given priority over everything else. “I learnt all of these and so much more fromThailand and have used all the knowledge to set up Thai Naam,” says Solomon. Something for everyone At his restaurant, very close to the Mumbai airport, Solomon has, both, chairs and high stools for his family and corporate guests. WiFi is on the house and corporate meal boxes are delivered to offices around. “It was important for me to ensure that everybody who dines here gets the luxury of personal space and feels extremely comfortable. The furniture, crockery, the open kitchen and the overall experience is designed accordingly.” The service is friendly and the servers know their food well. “I believe in investing lots of time and effort in training my staff, as they are the ones interacting with the guests,” says Solomon. “However, the trick is in recruiting right.” When he started Thai Pavilion, he recruited many people from villages who weren’t influenced by any former cooking experience. “It’s sometimes easier to train novices,” adds Solomon. At Thai Naam, the staff is given ample opportunity to learn. “I usually give my people a specific timeline to learn the required skills. If they fail to meet the deadline, they are better suited for another job,” says Solomon, who believes that the best leadership style is the one that doesn’t allow any room for errors. The trump card of Thai Naam and expectantly so is its well-balanced, lip-smacking food. Fresh Pomelo salad; Gaeng Kiew Som Tam - Young Papaya Salad combined with sweet and spicy sauce Drinks served at Thai Naam Drinks served at Thai Naam Thai Naam W hile Solomon has closed his restaurant temporarily, he is busy designing a new experience for his guests post the lockdown. “I think people will be a little scared to go to public spaces. Hence, I am thinking of setting up a pampering, clean-up experience for my guests before they enter the restaurant and also thinking of ways to maintain the recommended physical distance between two tables inside the restaurant,” says Solomon. The focus is also on creating immunity- boosting food and his employee’s safety and well-being. Currently, Thai Naam is one of the few restaurants that has paid full salaries to its staff and on time. “My people are more important to me than money,” says Solomon. There is no ambiguity.” The Thais usually create a mock room complete with tables, chairs and food before they start building. “They are very thorough. Along with the dimensions of a table, they will also specify the type of glass and its width that will sit on it, in their work sheets.” with lemongrass, lime and bird chilli are some of the signature dishes. “With Thai Naam, I want to take luxury to common men. I serve great quality food in a great ambience at pocket-friendly rates. Today’s generation needs that kind of pampering,” says Solomon, ready to head to the kitchen for another round of preps. DEALING WITH THE LOCKDOWN Warn Koong; Gaeng Kiew Warn Je, Thai Green Curry with vegetables; Phad Thai Je, stir-fried rice noodles with vegetables; Sakuna Chowsuan Sos Makam, Tempura prawns with tamarind sauce; Som tam, young papaya salad with sweet and spicy sauce; Tom Kha Koong, Thai herbed flavour coconut soup; Tom Yum Koong, spicy soup flavoured “T heseareextraordinarytimes.COVID-19isoneofthe toughest crisis ever faced by humanity. Everyone must do their bit to fight this pandemic. The need of the hour is to stand together and take care of those most affected. Together we can and we will overcome this.” — Dr Jyotsna Suri Chairperson & Managing Director, The Lalit Suri Hospitality Group. COVID 19 has adversely impacted the daily wage earners, those below poverty line and the most vulnerable, who are not only fighting the epidemic but also hunger. The Lalit Suri Hospitality Group has taken the lead in several initiatives to help the nation in this crisis.