LAWYER-turned-restaurant owner P. Krishnan is the owner of the recently opened authentic fusion Indian cuisine restaurant, called Bombay Kitchen, on Beach Street in George Town.
Krishnan said he grew up idolising the late Datuk Seri Utama Karpal Singh and he decided to study law purely influenced by the greatness of his idol.
Besides having a liking for law, the 38-year-old Penangite is also a foodie with a mother who cooks well.
Bombay Kitchen was open to the public two months ago, and although it was started by Krishnan, the outlet was formed under a restaurant chain called Gems Group.
The group first started the Gem Restaurant in Petaling Jaya, Kuala Lumpur in 1997 and expanded to Penang at Bishop Street in 2009.
Founded by his father, Datuk Seri K. Palaniappan, 68, Gems Group now has eight outlets in Penang and Kuala Lumpur (Gem Restaurant), and the latest to join the chain is Bombay Kitchen.
While Gem Restaurant offers a more authentic Indian dining experience, Bombay Kitchen delivers a fusion style of food and drinks.
In an exclusive interview with Buletin Mutiara earlier today, Krishnan said since the restaurant is located at the Unesco World Heritage Site, he made sure the unit retains its original look of a heritage building, while only adding brighter and colourful lighting to lift the mood of the outlet.
“The second floor of the restaurant looks almost untouched except for the placement of chairs, tables, and lighting as we open this space for events like birthdays, meetings, and other types of gatherings,” he added.
Also, during the interview, Krishnan emphasised that he is someone who gives a lot of importance to food quality and cleanliness.
“All our chefs (four) are from India, and they are all well-trained in their respective areas.
“Without food quality and cleanliness, it is hard to move forward in this business.
“Every single time I enter the restaurant, I make it a point to visit the kitchen to ensure everything is done clean, from preparing the raw materials to cooking the dishes,” he said.
Some of their signature dishes include the Sizzling Black Pepper Grilled Lamb, Spaghetti Mutton Kimma, and Mutton Varuval Pizza.
Regarding peak hours, Krishnan noted that the crowd typically increases in the evening until late at night.
“We are yet to fully get down to business in terms of marketing the restaurant, which we hope to do soon after finalising a few more other segments.
“Our customers are mostly foreigners for now as we are located at one of the most popular tourist spots in the state,” he added.
The restaurant is open daily from 11am to 12 midnight.
Story by Kevin Vimal
Pix by Alissala Thian