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<a href="http://www.businessinsider.in/searchresult.cms?query=delhi&amp;sortorder=effectivedate">Delhi</a> is not exactly the city that you’d think would treat <a href="http://www.businessinsider.in/searchresult.cms?query=parsi&amp;sortorder=effectivedate">Parsi </a>cuisine as one of its own, but <keyword id="227620" type="ORGANIZATION" weightage="100" keywordseo="Olive-Group">Olive Group</keyword>’s <keyword id="2598384" type="UNKNOWN" weightage="100" keywordseo="SodaBottleOpenerWala">SodaBottleOpenerWala</keyword> seems to have dispelled that myth. 
 
From their first restaurant at <a href="http://www.businessinsider.in/searchresult.cms?query=gurgaon&amp;sortorder=effectivedate">Gurgaon</a> in 2013 and their ever-crowded joint at <a href="http://www.businessinsider.in/searchresult.cms?query=khan+market&amp;sortorder=effectivedate">Khan Market</a> to their recent foray into <a href="http://www.businessinsider.in/searchresult.cms?query=noida&amp;sortorder=effectivedate">Noida</a> with an outlet at <keyword id="6427591" type="UNKNOWN" weightage="100" keywordseo="DLF-Mall-of-India">DLF Mall of India</keyword>, SodaottleOpenerWala and its food is hitting all the right notes. 
 
Business Insider decided to take an afternoon detour to the two-week old SodaottleOpenerWala, Noida to find out for ourselves if they’re doing the <keyword id="2136097" type="UNKNOWN" weightage="100" keywordseo="dhansak">dhansak</keyword> justice. 
 
 
FIRST THOUGHTS 
 
 
 
The restaurant is located on the 3rd floor of <a href="http://www.businessinsider.in/EXCLUSIVE-How-DLF-gave-the-country-Mall-of-India-its-first-destination-mall/articleshow/52025229.cms">DLF Mall of India</a>, the country’s largest mall and is bang opposite <keyword id="150626" type="COMPANY" weightage="100" keywordseo="HM">H&amp;M</keyword>, which works out perfectly in the favour of SodaBottleOpenerWala as almost everyone coming out of H&amp;M end up heading to the restaurant. 
 Mohit Singh, the manager of the Noida outlet echoes this thought, adding that this exact spot is a blessing in disguise when being around popular <keyword id="34615" type="ORGANIZATION" weightage="100" keywordseo="restaurants">restaurants</keyword> such as Cafe Delhi Heights, Chili’s and <keyword id="98233" type="UNKNOWN" weightage="100" keywordseo="Mamagoto">Mamagoto</keyword>. 
 
The restaurant which opened its doors to the public barely two weeks back, starts its day at 12 pm and shuts its doors at 12 am. They do not take reservations and on any day, you are bound to notice a long line of people waiting patiently for their turn inside- an evidence to their popularity. 
 
We arrived at 12.45 pm and were escorted to our table by the manager. About 20 minutes later, the restaurant started filling up like a stadium before a cricket match. 
 
 
 
Naturally, the view outside was the familiar sight of a long queue of people waiting their turn. 
 
 
LOOK AND FEEL 
 
 
 
The Noida outlet has a modest space that can sit about 90 people at a time. 
 Undoubtedly, the old Irani cafe charm dominates every nook and corner of the interiors which is done up beautifully in bright colours aided aptly by the trademark red and white table cloth, lighting, the 70’s playlist and the wall decorations that are a throwback to the legend of <keyword id="1742714" type="UNKNOWN" weightage="100" keywordseo="Irani-cafes">Irani cafes</keyword>. They’ve even managed to throw in a cute little Irani bakery amidst the space that makes you want to skip to dessert altogether. 
 
 
 
 
DRINKS 
 
The Drinks menu of SodaBottleOpenerWala is a delight to read, and as we found out, even better to taste. 
 
Apart from a variety of inhouse ‘chais,’ the menu feature unusual accompaniments to a meal such as Gaane nu Ras, Mawa Shake, Irani Falooda, Sekanji Bin and ofcourse the usual at every Irani cafe-Raspberry Soda. 
 
Our nostalgia for the city that never sleeps was at its peak once we saw ‘Ganne nu Ras’ (Rs 130) on the menu but unfortunately, we were told it was unavailable at the moment. 
 
 
 
Not worried by our minor setback, we instead went with Mrs SodaBottleOpenerWala’s Cold Coffee (Rs 130), which with its distinct flavour was one of the best cold coffees we’ve had, a Nimbu Soda (Rs 80) that arrived in a cute mason jar and was more than enough for two people and the delicious Raspberry Soda (150), which is undoubtedly the best in town. It’s time to say goodbye, Duke! 
 
Highly recommended: The Sekanji Bin (Rs 150); a Persian drink made from mint and dried plum, is refreshing and fairly equipped to beat the Delhi heat. 
 
 
STARTERS 
 
It is only when you go through the list of starters that you realise the true intentions of SodaBottleOpenerWala. 
 It not only wants you to relive the Parsi goodness, but also indulge you in the comfort of the local snacks of Mumbai, and thus a quick scan of the menu will reveal how Mumbai favourites (Kanda Bhajji, Grill Sandiwch, Vada Pav) are thrown in good measure amongst the Parsi offerings. (<keyword id="3349518" type="UNKNOWN" weightage="100" keywordseo="Kolmi-Fry">Kolmi Fry</keyword>, Chicken Farcha, Bun Maska, Tareli Macchi) 
 
 
 
We started off with the Vada Pav (Rs 60 per piece), which was undoubtedly better than what we’ve sampled in Delhi, but nowhere close to how it is in Mumbai. 
 
 
 
Next was the Kolmi Fry (Rs 395), a preparation of fried prawns with onions which was the star of the meal. Cooked to perfection, its delicious taste lingers on. (Be warned, it’s on the oily side.) 
 
 
 
We moved on to the Boneless Chicken Farcha (Rs 250), a classic Parsi style fried chicken, which was given a modern twist and served to us in the form of mini-cutlets of four. Unfortunately, it didn’t stand out as expected. 
 
Highly recommended: Eggs Kejriwal (Rs 175). Don’t ask questions, just go ahead and order it. SodaBottleOpenerWala’s version of it is an absolute stunner. 
 
 
MAIN COURSE 
 
The starters are bound to fill your stomach, so order accordingly if you want to take full advantage of the main course that is waiting to spoil you. The restaurant also serves combo meals (They include a main course and cutlets) in steel tiffin boxes that are a total value for money. 
 
 
 
If you’re aiming for the big guns, like us-order your heart away. We tasted the Salli Chicken (Rs 330), a traditional Parsi style chicken gravy with potato fries on top and were blown away with how soft the chicken was. Pairing it with Maska Pav (the softest we’ve ever had) is a good idea as it makes for a memorable meal. 
 
If you’re confused between the Dhansak (Rs 360/475) and Berry Pulao (Rs 425), choose the Dhansak. You won’t regret it. It’s quite close to the ones you get in Mumbai. 
 
Highly recommend: The Patra Ni Macchi (Rs 610). This dish is bound convert anyone into a fish-lover. 
 
 
DESSERT 
 
 
 
Deciding to give the freshly baked goodies a miss, we settled in for the Toblerone Mousse (Rs 125), which could’ve done with a little bit more of toblereone, but maybe we’re being greedy. 
 
Highly recommended: The Parsi Dairy Farm Kulfi (Rs 180) to wrap up the Mumbai nostalgia. 
 
 
MANAGEMENT SPEAK 
 
Mohit Singh, SodaBottleOpenerWala Noida’s restaurant manager tells us that in two weeks itself, the outlet has received overwhelming response, serving approximately 500 people on weekends and 300 on weekdays. The number is huge for a restaurant that caters to a niche audience with just one type of cuisine. 
 
 
 
He admits that though people show initial apprehension when they learn that they serve only Parsi cuisine. “We tell them to just come inside and taste one dish and if they are still not convinvced, then go. Most of the times, they end up staying,” Mohit adds. 
 
The only drawback of the restaurant, according to Mohit is the fact that they don’t have an alcohol license, yet. “That kind of restricts us, because we do amazing cocktails. But, just last weekend, we took a day license and served complimentary drinks to our patrons. They loved it.” 
 
Don't worry though. They're getting one so0n. 
 
 
INSIDE INFO 
 
The Noida outlet has a new item on the menu in the form of the Bambaiyya Potato Fry. 
 
 
BI ROUND UP 
 
SodaBottleOpenerWala is every Irani cafe’s 21st century makeover- it’s their cousin that returned after a stint abroad. 
Eating here is an experience you must not miss. 
 
Rating: 8.5/10 
 
--- 
 
Address: SodaBottleOpenerWala, 3rd Floor, DLF Mall Of India, Noida Sector 18. 
Meal for Two: Rs 2000+ approximately (without alcohol) 
 
 
Image credit: Manoj Bhagavatula 
 
(Disclaimer: The meal was sponsored by the restaurant)

RESTAURANT SPOTLIGHT: SodaBottleOpenerWala, Noida is
an impressive ode to Parsi cuisine and Mumbai.

<keyword id="822365" type="PERSON" weightage="20" keywordseo="Ankur-Tewari">Ankur Tewari</keyword> is a known name in the Mumbai entertainment industry; he’s multitalented – A singer, songwriter, filmmaker, actor besides many other roles but he's not mainstream to the public which surprisingly saw him in another new avatar. 
 
He recently tied up with <a href="http://www.businessinsider.in/This-is-why-Ola-laid-off-another-250-employees-last-week/articleshow/54017399.cms">Ola </a>and doubled up as a cab-driver for their premium car service- <keyword id="6354720" type="PERSON" weightage="60" keywordseo="Ola">OLA</keyword> Prime SUV to promote and seek feedback on his latest track. Ola made a video of his driving experience through the day. 
 He drove around Borivali, Mumbai. Business Insider talked to the <keyword id="1244359" type="UNKNOWN" weightage="20" keywordseo="indie">indie</keyword> Indian and asked him about his experience,’ It was a great drive. I pitch to strangers all the time in an <keyword id="6356024" type="PERSON" weightage="20" keywordseo="Irani">Irani</keyword> cafe in <keyword id="6355597" type="PERSON" weightage="20" keywordseo="bandra">Bandra</keyword>, near my house so it was nothing <a href="http://www.businessinsider.in/Back2Basics-is-an-organic-food-startup-that-wants-you-to-eat-the-most-sustainable-and-the-healthiest-produce-available/articleshow/54407604.cms">out-of-the-blue.’</a> 
 
<a href="http://www.businessinsider.in/Delivery-technology-from-drones-to-bots-what-will-deliver-your-e-commerce-packages-in-the-future/articleshow/54044952.cms">Also Read: From drones to bots- What will deliver your future?</a> 
 In the video, we see the musician picking up several people who booked an Ola ride. He asks them to vote <keyword id="51958" type="ENTERTAINMENT" weightage="20" keywordseo="YES">Yes</keyword>, No or Maybe to a song ‘Harkat’ from his upcoming album. This quirky social experiment was taken in stride by most people except some who turned a little rancid but the musician didn’t mind. He quips ‘I like weird people; I’m an artist after all. To think of it, I’m used to testing out my songs in a car after a jamming session with friends. I find rude and stern people funny and like breaking the ice with them. It’s a great litmus test.’ 
 
He remembers picking up around twelve rides in a 7-hour shift where he took breaks, unlike an Ola driver who usually pulls a 12-hour shift. 
 All this effort was done for promoting ‘Side A/ Side B’ his upcoming album in which he collaborates with different artists from all around the world in the first part 'Side A' which arrives this October. The album also features Karsh Kale, Grain, <keyword id="1801092" type="UNKNOWN" weightage="20" keywordseo="Sandunes">Sandunes</keyword> &amp; <keyword id="2965115" type="UNKNOWN" weightage="20" keywordseo="Zoe-Viccaji">Zoe Viccaji</keyword>. Throughout the album, he plays with his band ‘ghalat' family consisting of <keyword id="802" type="PERSON" weightage="20" keywordseo="Gaurav-Gupta">Gaurav Gupta</keyword> (guitarist), <keyword id="1313929" type="PERSON" weightage="20" keywordseo="Johan-Pais">Johan Pais</keyword> (bassist), <keyword id="1277022" type="PERSON" weightage="20" keywordseo="Sidd-Coutto">Sidd Coutto</keyword> (drummer) and <keyword id="2102816" type="UNKNOWN" weightage="20" keywordseo="Vivaan-Kapoor">Vivaan Kapoor</keyword> (percussionist). 
 
Well, we wouldn’t mind going on a quirky road-trip with this entertainer. 
 
Watch the Ola video here.

This Indie Musician Turned An Ola Cab Driver For A Day

<keyword id="6354552" type="General" weightage="20" keywordseo="Hyderabad" source="Orion">Hyderabad</keyword>, the capital of Telangana in southern India, is a city that boasts a rich history, vibrant culture, and a culinary scene that's nothing short of spectacular. Known for its distinct flavors, aromatic spices, and mouthwatering dishes, Hyderabad's food is a reflection of its rich heritage and diverse influences. In this article, we'll take you on a delectable journey through the <keyword id="19027776" type="General" weightage="100" keywordseo="Famous-foods-of-Hyderabad" source="Orion">famous foods of Hyderabad</keyword>, explaining why a visit to this city is incomplete without indulging in its culinary delights. <cmsannotation type="cmsannotation" annotationid="Hyderabadi Biryani - The Crown Jewel" comment="subhead" text="Hyderabadi Biryani - The Crown Jewel">Hyderabadi Biryani - The Crown Jewel</cmsannotation> No visit to Hyderabad is complete without trying the world-famous Hyderabadi Biryani. This aromatic rice dish is a symphony of flavors, featuring fragrant basmati rice, tender marinated meat (often chicken or mutton), and a blend of aromatic spices like saffron, cardamom, and cloves. The Biryani is slow-cooked in a sealed pot, allowing the flavors to meld together, resulting in a dish that's both fragrant and incredibly flavorful. Whether you savor the traditional Hyderabadi Biryani or its spicier counterpart, the "Andhra Biryani," you'll experience the true essence of Hyderabad. <cmsannotation type="cmsannotation" annotationid="Haleem - The Ramadan Delight" comment="subhead" text="Haleem - The Ramadan Delight">Haleem - The Ramadan Delight</cmsannotation> During the holy month of Ramadan, Hyderabad comes alive with the aroma of Haleem. This savory porridge is made by slow-cooking a blend of wheat, barley, lentils, and meat until it reaches a creamy consistency. Seasoned with a dash of ghee and garnished with fried onions and fresh coriander, Haleem is a soul-warming dish that brings the community together. Its rich and hearty taste is something you must experience to truly appreciate the flavors of Hyderabad. <cmsannotation type="cmsannotation" annotationid="Mirchi Ka Salan - The Fiery Companion" comment="subhead" text="Mirchi Ka Salan - The Fiery Companion">Mirchi Ka Salan - The Fiery Companion</cmsannotation> Mirchi Ka Salan is the perfect accompaniment to the famous Hyderabadi Biryani. This spicy peanut and sesame-based gravy is made with green chilies, adding a fiery kick to your meal. The tanginess of tamarind and the richness of coconut milk balance out the heat, creating a delightful flavor profile. Don't let the spiciness scare you away; this dish is a must-try for those seeking the authentic taste of Hyderabad. <cmsannotation type="cmsannotation" annotationid="Nihari - A Royal Breakfast" comment="subhead" text="Nihari - A Royal Breakfast">Nihari - A Royal Breakfast</cmsannotation> Nihari is a slow-cooked stew traditionally enjoyed as a breakfast dish in Hyderabad. This flavorful concoction features tender pieces of meat (usually beef or mutton), simmered overnight with aromatic spices like cloves, cardamom, and bay leaves. Served with warm, fluffy naan bread, Nihari is a delightful start to your day and a testament to the city's culinary heritage. <cmsannotation type="cmsannotation" annotationid="Irani Chai and Osmania Biscuits - Tea Time Bliss" comment="subhead" text="Irani Chai and Osmania Biscuits - Tea Time Bliss">Irani Chai and Osmania Biscuits - Tea Time Bliss</cmsannotation> For tea lovers, Hyderabad offers a unique treat – Irani Chai. Sip on this milky, aromatic tea at one of the city's iconic Irani cafes, accompanied by Osmania Biscuits, a sweet and salty cookie that perfectly complements the tea's flavors. The leisurely experience of enjoying Irani Chai and Osmania Biscuits is a cherished tradition in Hyderabad and offers a glimpse into its relaxed and warm-hearted culture. <cmsannotation type="cmsannotation" annotationid="Double Ka Meetha - A Sweet Conclusion" comment="subhead" text="Double Ka Meetha - A Sweet Conclusion">Double Ka Meetha - A Sweet Conclusion</cmsannotation> No Hyderabadi meal is complete without a sweet ending, and Double Ka Meetha provides just that. This dessert is a sweet bread pudding made from deep-fried slices of bread soaked in sugar syrup, flavored with cardamom and garnished with almonds and pistachios. It's a delightful treat that showcases the city's love for sweet indulgences. The famous foods of Hyderabad are more than just dishes; they are a representation of the city's soul, culture, and history. The rich and diverse flavors of Hyderabad have the power to transport your taste buds to a world of culinary delight. From the regal Hyderabadi Biryani to the soul-soothing Haleem, each dish tells a story, making Hyderabad a must-visit destination for food enthusiasts. So, when you plan your trip to this beautiful city, be sure to savor its authentic foods, and you'll discover why Hyderabad is a true gastronomic paradise. Note: Note: The article is based on content generated by AI models like Bard and Chatgpt. SEE ALSO: <a href="https://www.businessinsider.in/travel/india/top-5-places-to-visit-in-hyderabad/slidelist/101164257.cms" data-type="tilCustomLink" target="_blank">Top 5 Places to visit in Hyderabad</a>

Famous foods of Hyderabad you must try

<ul class="summary-list"><li>Shamil Thakrar is the cofounder of one of the UK's most successful Indian <keyword id="6371025" type="UNKNOWN" weightage="60" keywordseo="restaurant">restaurant</keyword> groups, Dishoom. </li><li>Dishoom, founded in 2010, helped raise the standards of affordable Indian food in the UK, and now serves 40,000 diners annually and employs 900 people.</li><li>Thakrar has an MBA from Harvard <keyword id="6355515" type="UNKNOWN" weightage="60" keywordseo="business">Business</keyword> School and a background in <keyword id="6363690" type="UNKNOWN" weightage="100" keywordseo="Strategy">strategy</keyword> consulting at Bain &amp; Co. </li><li>In an interview with Business Insider he revealed how the hard-headed business principles of <keyword id="6362247" type="UNKNOWN" weightage="60" keywordseo="Profit">profit</keyword> he was programmed with are “completely wrong”.</li></ul>Indian food ranks high among the UK's favorite cuisines and, depending who you read, there are more than <a href="https://curryculture.co.uk/how-many-curry-houses-are-there-in-the-uk/">10,000</a> <a href="https://www.ft.com/content/2165379e-b4b2-11e5-8358-9a82b43f6b2f">Indian restaurants</a> across the nation.One <keyword id="21796" type="CITY" weightage="60" keywordseo="success">success</keyword> story is Dishoom, the popular Indian restaurant group inspired by the old Irani cafes of Bombay. The group has long been credited for giving British diners an alternative to the classic curry house, offering a higher quality Indian dining experience at an affordable price point.The restaurant group was set up in 2010 by Shamil Thakrar, an ex-Bain consultant with an MBA from Harvard Business School, and his cousin Kavi.Since opening its first Covent Garden spot in London, serving 2,000 diners and employing 40 people, Dishoom now has eight restaurants in England and a ninth in Edinburgh. It now serves more than 40,000 diners yearly and employs 900 people. According to its most recent financial filings, Dishoom in 2018 posted EBITDA (earnings before interest, taxes, depreciation, and amortization) of £4.33 million ($5.61 million) on turnover of nearly £45 million ($58 million).But success didn't come easy.Friends and family members were reluctant about the pair setting up an Indian restaurant. Speaking to Business Insider, Thakrar recalls family telling him "that's why you get educated so you don't have to own a curry house."And Dishoom didn't grow as expected in its first year until Thakrar realized the hard-headed business principles of his consultancy years and business school, revenue, cost, profit, capital and return weren't the right strategy."It's completely the wrong paradigm," Thakrar said.Thakrar outlined his playbook for expanding a successful business:<h2>Quality over revenue</h2>Thakrar says he received his best career advice from his father, Rashmi who told him as a teenager that he "really shouldn't measure profit."It's unconventional advice for a business owner, but Thakrar grasped what his father was trying to convey during one episode in 2011 — that profit won't come without quality.Dishoom organized a pop-up restaurant in South Bank, London, when the tandoor oven broke in the kitchen.To satisfy customers in line, staff went to the closest supermarket and bought rolls. The quality wasn't the same as freshly made naans, and customers reviewed the experience negatively."It was probably terrible," Thakrar said. He added: "You have nothing unless you care about the basics and the quality and making it wonderful ... that was a big mistake with a great learning and it was the best mistake [we] ever made."He added: "If we focus on the quality of what you're doing, it's a better way of creating a great business."<h2>Deepen, don't dilute</h2>Quality over revenue means also caring about both customers and the team, according to Thakrar. Business consists of human beings who have emotions — "this is the engine of business … and everything has to be harnessed to that energy," he said. Would-be entrepreneurs need to be passionately focused on the emotional relationship they have with both customers and employees. When starting a business Thakrar suggested taking four steps:<ol><li>Find something that moves the customer and the employee.</li><li>Figure out what that is in you, do that and do more of that.</li><li>Find a way of making money out of that thing and make that business model work.</li><li>Focus not on the money, but on the thing that is giving you that emotional connection.</li></ol>Thakrar said his father described the link between customers and staff "poetry", saying that "for something to truly succeed, it must have a little poetry at the heart of it."<h2>Get your cost controls right</h2>The experience of customers and staff is important, but entrepreneurs still have to get their processes and cost controls right, Shamil Thakrar said. At Dishoom for example, they use dashboards nicknamed jantri, the astrological charts that Indian holy men use when asked to help name a newborn child.Dishoom's jantri starts with: Awesome food and drink, awesome service, and a happy team., telling staff to "obsess over these." It then goes on: "Control costs."And somewhere towards the bottom it says "revenue and profit.""I think if you think that revenue and the profit are the point, you'll get lost. They are the byproduct of doing a good job," Thakrar said.<h2>Speed, quality and scale </h2>Thakrar said he once asked his friend Jane Melvin, formerly regional director at the advertising firm Leo Burnett and international marketing director at Starbucks how to make Dishoom a big business.She told him there were three areas: Speed, quality, and scale.And it's only really possible to achieve two, Thakrar told Business Insider. Businesses can scale rapidly and get bigger, or they can scale up slowly with a focus on quality.Businesses must figure out their priorities, Thakrar said.

Dishoom's founder says everything he learned at business school was wrong. Here's how his quality-over-revenue approach helped Britain's Indian restaurant group explode.

You Searched For "Irani cafes" and got 4 results

RESTAURANT SPOTLIGHT: SodaBottleOpenerWala, Noida is an impressive ode to Parsi cuisine and Mumbai.

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This Indie Musician Turned An Ola Cab Driver For A Day

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Famous foods of Hyderabad you must try

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Dishoom's founder says everything he learned at business school was wrong. Here's how his quality-over-revenue approach helped Britain's Indian restaurant group explode.

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