When we started off on planning a ‘restaurant we weren’t sure about the genre of food we wanted to invest in. Initially we were juggling with the idea of fast food joint or a full fledged restaurant
We started hunting for places through random “FOR RENT” banners we used to see on shops. We had the fire in our belly to lock and freeze on any good spot and get started with the business. But things didn’t fall in place as we expected.
Its easy to target young crowd with a fast food joint as Navi Mumbai has many Schools and Colleges around. But the main obstacle for us, was the location. As we all know Navi Mumbai is now coming up with an International Airport, the rents and shop prices have skyrocketed in the City. We wanted a location where footfall is in grace and the crowds spending power was good.
As we were still looking for a place we got to learn how real estate industry works and how rent prices and lease could be tackled.
In the process of looking out for places we made good contacts with agents and were taking constant follow ups from them.
After many let downs from shop owners and agents, March turned out to be an auspicious month for us.,where we finally found our spot for desired rent and carpet area.The vibe of the place was just perfect and we could sense the aura of the place accepting us.
We formed our company called “DELISH HOSPITALITY SERVICES” We wanted an easy going name for the crowd to relate and could easily understand our product with the touch of Chattrapati Shivaji Maharaj’s blessings.,hence we came up with the name “AAGRI DURG” .Where Durg means “unconquerable fort that stands in middle of the sea”.
The location was perfect for a full fledge restaurant. After many meetings and market research we narrowed down to SEA FOOD , AAGRI_KOLI and MALVANI cuisine. People in Navi Mumbai are grand foodies and love sea-food and local Aagri Cuisine.
Our interior is also inspired by the 16th/17th century Maratha and Peshwas Rajwadas.We tried to keep the ambience as raw as possible, so that once the guest enters the ‘restaurant, they are automatically time capsuled to 16th-17th century of Marathas and Peshwa age with perfect music.
With daily 10 hrs of labour shift, we made sure we would physically be present there and see how the restaurant is taking shape. Furniture and other paraphernalia were shopped with absolute detailing to match the theme of the restaurant.
Menu planning, indent , raw material, restaurant manning and other aspects kept us awake upto 2-3am at night. Still we had a charged morning with peaked up energy as ‘our baby was taking shape.
Finally after 3 months of hard work and team support we opened up our restaurant on May 13th by Gods grace and parents blessing .The restaurant has picked up really well with hygiene maintained plp no compromise on food quality, quantity and standard of service.
OUR BEST DISHES !!
Our ‘masalas are authentically home grinded’ and prepared by special care to match the taste palate of the guest. We have made sure the masalas are not too spicy or not too blunt for the taste and no quality is been compromised on the same, as masala has a special ability to soul the food and a special way to speak to guests from the very 1st bite !!
PASARA THALI : Its basically a JUMBO THALI introduced to the menu for guests with massive appetite. Non-Veg Pasara thali includes 4 different servings chicken gravy, chicken sukkah, mutton gravy and mutton sukkah along with dessert, solkadi, 2 servings of bhakr,wade and rice.
PLATTERS : Our highest selling appetizer is our platter, which is a perfect order for group of 6-8 pax. Our platter can be fused as mixed platter including Seafood and Non Veg. The platter serves 5 different varieties of food preparations 3-4 servings of each preparations. The platter includes chicken koliwada, chicken in white sauce, butter garlic prawns, rawas fry, chicken tikka, chicken afghani, chicken lollipop, prawns koliwada, bombil fry and more.
STUFFED BOMBIL: Stuffed bombil is one of the innovative dish we have come up with. Our Chef shows his culinary skills in this dish., bombil is stuffed with chunks of prawns along with Chefs special masala stuffing. It’s a perfect order for your seafood day cravings.
SPECIAL AAGRI CHICKEN THALI : Aagri special thali is a perfect fusion of aagri masala gravy and flavourful juicy chicken koliwada,here the guest ends up the meal with dessert and perfectly in house blended delectable coconutty solkadi.
SEAFOOD THALI : Seafood thali gives you variety of fish to be chosen for the thali. You can choose SURMAI, POMFRET, RAWAS, PRAWNS for your thali. Thali also includes sukhat chutney, solkadi, dessert, special curry and mixed salad !!
CHICKEN AAGRI KING: Chicken Aagri King is a dish we have introduced at our restaurant, its one of a kind and no other restaurant in Mumbai serves it. Aagri king is chicken breast stuffed with mozzarella cheese and our secret herbs. Once its cooked to perfection, the product is topped with chicken kheema which is platted and served in front of guests, giving them a live presentation experience.
AKSHAY PATIL: Coming from a industrial family business background, always wanted to make something of my own. Culinary, has always been my passion as being born in aagri family ,where food is very diverse. Completed my hotel management from Kohinoor imi (khandala)., worked in properties like four points, le meridian, yogi executive etc..
2012 started of with catering services and escalated that to event management firm in 3 yrs., Post lockdown, businesses got slow.. and I realized it was right time to take a leap.,so planned to get into restaurant business along with a childhood friend.
RAHUL BAVISKAR: From teaching & educational background.,always want to do somthing different. I always had a vibe for travelling, taking guidance from my parents who always supported me in whatever field I wanted to choose. Then I did my Hotel Management from ITM(IHM) .. post my studies I worked for several branded ‘Star Hotels, . which fascinated me to explore more and travel.
I joined one of the world’s best Cruise Lines and working 10yrs for COSTA CROCIERE.This gave me an amazing exposure to the world.,In 10 Years I’ve covered major part of the world’’ EUROPE, SOUTH AMERCIA, ASIA, UAE and many more’’
After 10 long years, me and my childhood friend thought of manifesting our dream of owning a restaurant & we achieved it, we call it AAGRI DURG RESTAURANT.
Courtesy : In Conversation with Akshay Patil and Rahul Baviskar ‘Restaurateurs & Partners’ at AAGRI DURG RESTAURANT, Nerul, Navi Mumbai.