A rooftop café in Agra, built from concept and run as managing director. In 2021 the menu was rebuilt to carry a calorie count against every dish, with allergen information aligned to FSSAI labelling.
Calorie counting changes how a menu is written. Every dish needs a fixed recipe and a fixed portion before a number can be printed beside it, so recipe discipline had to be built into the kitchen from day one rather than added later.
- Concept and rooftop format development
- Calorie-counted menu with FSSAI-aligned labelling
- Fixed recipe cards and portion standards
- Compact kitchen planning for a rooftop footprint
- Team training and opening support
Compliance was the reason we did it. Consistency was what we got.
