When Desi Meets Progressive Flavours At Karma Kismet

THE BRAND new restaurant Karma Kismet is a refreshing mix of progressive Indian flavours and textures. “Curating a contemporary fusion of culinary traditions enriched with global ingredients and enhanced with modern techniques, the food experience at Karma Kismet is a dream come true for epicureans,” says Chef Deepanker Khosla also the founder of an urban farm at Haoma, a first-of-its-kind in Bangkok, growing 38 different species of plants.

“I would love to do something like this in India, bringing people closer to nature and educating them on the produce,” he said.

Chef had the vision to create sustainable food and beverage business which led to the inception of Bangkok’s first urban farm within a restaurant called Haoma, that grows fruits and vegetables in aquaponics, hydroponics and soil culture.

The food

At the Delhi restaurant, Chef Khosla has brought a diverse menu of handpicked ever-green Indian dishes while keeping the significance of heterogeneity and perfection in mind.

Khosla recommends, “Galauti ki Kismet, Katafi kebab and Murgh Rogan Josh use innovative ingredients so that the diner gets a unique culinary experience.” From Gucci Shorba laced with truffle oil and Tandoori Malai Broccoli, to the tempting Galouti ki kismet, there is an array of items – Lamb Seekh Tempura, Rogan Josh, Taar Qorma, Tandoori Lobster, Karam Ki Raan, Gulnar Tikka, Burnt Butter Pomfret.

The name

The name ‘Karma Kismet’ evolves from the fact when the three partners – Chef Deepanker Khosla, Co-founders Tushar Jagota and Chetan Kaushal created the concept. The two brothers Tushar and Deepanker had a childhood dream to open a club in Delhi. In 2017, when Tushar’s inherent business saw the boom and he reached out to Chef Deepanker to put up a concept together and tagged along Chetan, their batch-mate in hospitality school, to take up this entrepreneurial role. So a mix of hard work and coincidental luck brought them to build this dream project under the name ‘Karma Kismet’.

With regards to the menu, Jagota explains, “The kebabs section is a representation of the kismet where Indian starters are given contemporary touch in unique ingredients to make them look fancier. Whilst the gravies are a representation of the karma bit where they are indigenous in character.”

Talking about the uniqueness of the restaurant, Khosla feels the open kitchen concept showcases the true spirit of the kitchen. “Space distinctively offers fine-dining in classy, chic and minimal interiors. It is a space with performance area and high-energy bar where guests can come and unwind. So all the good things come in one place.”

Chef Khosla talks about his experience in the kitchen. “I have kept things simple following the philosophy of ‘less is more’. Food should be in its true and honest form while cooking when seen and consumed,” he said. Adding to the healthy eating ingredients that have been put to use to make it a sustainable diet, Chef said, “We have removed the usage of poly saturated fats like vanaspati, dalda, palm oil, etc. which unhealthy so the ingredients are sourced locally, hence, reducing our carbon footprints.”

Looking Forward

The restaurant has planned a month on month event calendar with live music, standup comedy acts, and a few cook-offs with celebrity chefs and home chefs. With an initial investment of the restaurant planned for Rs 2.5 cr, Jagota is looking to spend every penny wisely. He said, “I believe in advocacy marketing and it is imperative for brands like us to promote on Facebook and Instagram and build creative collaboration with home cooks, chefs and mixologists so that we can enhance our product and offer our customers a unique experience each time.”