Prashant Issar brings a wealth of experience from managing Michelin-starred restaurants to pioneering innovative dining concepts. His latest endeavor, Eight, has quickly become a beacon in Bengaluru’s culinary landscape with its luxurious Pan-Asian bar and restaurant concept. We delve into Prashant’s culinary journey, the inspiration behind Eight, and his insights on shaping the evolving Indian dining scene.
- How has your journey in the hospitality industry shaped your approach to creating unique culinary experiences?
I have been fortunate enough to have worked in some of the most competitive culinary markets globally at the cusp of the food and beverage renaissance.
While in London, where I spent over a decade, I was involved with opening new concepts and retaining Michelin stars. As the F&B scene was forming in India, I was honing my traits in London. With neighbours like Gordon Ramsey’s (Petrus), Anton Mosimann’s Club, Marcus Wareing at the Berkeley, Bar Boulud by Chef Daniel Boulud, and Dinner by Heston Blumenthal, I learned how to retain culinary integrity while contributing to the evolution of cuisine. I learned from the best in the wine business how to make a concise yet effective wine list for an audience.
In London, restaurants are theatres with underlying art & science. I was so intrigued by the richness of thought that I returned to academia to learn how to think. This is when I began to see the colours in the picture. I realised the importance of the user experience and the intrinsic satisfaction it can bring to your customers. Unlike my friends and colleagues, I decided to return to India as I could foresee the explosion of F&B and wanted to contribute to it.
- Your latest venture, Eight, is making waves in Bengaluru’s culinary scene. What inspired you to introduce this luxury Pan-Asian bar and restaurant concept, and what sets it apart from other dining establishments?
I have been a fan of Alan Yau, since my first day in London, when I saw Busaba Ethai in Soho. I have followed his journey through Wagamama, Hakkasan, Yauatcha, Cha Cha Moon, Princi, and Park Chinois. I can relate to each one of them and pick each moment of truth he subtly inserted in the user experience. And, while I was handling Amaya at Knightsbridge, London, I was constantly competing with Zuma (Rainer Becker) and Nobu. I have studied the rise and plateauing of Pan-Asian brands. I know what works and for how long it will sustain, I gained well-rounded experience to foretell when food fatigue will set in on a menu.
At Eight, we serve the best quality sushi and curries to our patrons from across the Orient. Having had the good fortune to travel the world as a brand ambassador of Kikkoman, we bring the greatest quality of produce and freshest ingredients to create the most authentic taste.
Our chef at Eight, Chef Sarkar, has over 25 years of experience working across some of the best restaurants in the world, and he has put in all his effort. We have created a brilliant bar programme helmed by Mr Alphones to complement the food. The ambience of Eight will transport you to any big city in the world, you can imagine being on Madison Ave. in New York, Mayfair in London, or Gate Village, in Dubai.
- Could you share some insights into the vision behind Eight and how it contributes to the evolution of the Indian culinary landscape?
The introduction of Eight in Bengaluru is a culinary escapade & is set to redefine the cocktail and culinary landscape of the city with East & Oriental flavours. Taking inspiration from the rich legacy of the ancient lands of the Orient, Eight invites patrons on an odyssey of taste and tradition combined together. With a promise to ensure an exquisite and authentic culinary experience, our patrons can savour delicacies from Canton, Hong Kong, Taiwan, Malaysia, and Japan, along with signature dishes from regions of China.
Eight is a revelation in the whole culinary scene and is going to contribute largely to the industry creating ample opportunities for the regional forgotten dishes that are being introduced in the global picture. As the third outlet of the celebrated brand and the first in Bangalore, Eight is poised to become a cultural and gastronomic haven, seamlessly blending eclectic shopping experiences with luxury dining.
- As someone who has worked extensively in both Indian and international hospitality markets, how do you see the Indian hospitality industry evolving in terms of global cuisine and service standards?
I think India has leapfrogged the West and we are not announcing ourselves on the global scene. We are evolving faster than the West and the East and not just in a few cities but across tier 1,2,3 cities. The immense boom in the F&B industry in addition to our passion to blend the richness of Asian cuisine with the city’s vibrant energy is going to create an experience beyond mere dining. We want to create a space where every dish, every cocktail, and every moment is meticulously crafted to mesmerise our patrons and redefine their expectations.
- With your background in managing Michelin-starred restaurants and launching innovative dining concepts, what strategies do you employ to maintain a balance between traditional culinary practices and modern dining trends?
As far as the strategies are concerned in order to maintain a balance between traditional culinary practices and modern dining trends, I have a set of carefully defined Boundary Conditions and Guiding Principles to ensure allegiance and where required infidelity to classical wisdom and practices. Any culinary journey is experiential and has no full-proof concept, it keeps changing with the needs of the times except for the basics (like- keeping the food quality & quality services as the topmost priority).
Author: Jaun Shahi
Journalist, Sub-Editor, Travellers’ World Jaun is a soft-spoken and gentle soul who thrives as a Journalist with his exceptional observation skills and an eye for intricate details. He is a true multitasker who efficiently handles various tasks and always brings a professional approach to everything he does. His genuine team spirit makes him an integral part of the TW family, as he consistently collaborates and supports his colleagues.
