The Inspiration: Filling the Culinary Gap
Debaditya’s foodie instincts are reflected in the fond recollections he makes from his childhood, ranging from the endless queues he witnessed at his neighborhood restaurant ‘Kim Wah’, to his mother’s homemade Kolkata-style Fried rice and Chilli Chicken.
He says, “Our neighbors in South Kolkata owned one of the city’s oldest Chinese restaurants, Kim Wah. As a regular guest at their home, I often shared meals with the family, and it was here that the idea of opening my own restaurant first struck me.”
Driven by his experiences and deep love for food, he recognized a market opportunity for a new category of Chinese cuisine. Aspiring to create a middle ground between the expensive five-star restaurants and affordable street food stalls which primarily dominated the region, he wished to offer a premium dining experience at a reasonable price.
Overcoming all Odds
In the early days, Debaditya faced numerous challenges as he worked tirelessly to bring his vision to life. With a small team of just three people managing everything, getting others to believe in his dream was tough. “We definitely hit some bumps,” he recalls. “With only a few of us running the show, I had to do it all—delivering orders, handling cash closing, you name it. There were days when I wouldn’t get home until 3 AM , only to start again at 5 AM.” It took about a year of relentless effort for the brand to finally start growing.