Pop-up restaurants go mainstream as top chefs experiment with format
Key Takeaways from this article
A pop-up is a make shift restaurant – it allows guests to experience a cuisine that they may not have had easy access to otherwise.
Known for its quirky fusion dishes like the dosa waffle, New York’s Paowalla set up a 2-day pop-up brunch at The Bombay Canteen. Consumers took to it with gusto.
“Pop-ups are risky. It is necessary to have control of your kitchen, which is not entirely possible when you are in someone else’s kitchen” - Chef Floyd Cardoz of Paowalla.
Though the idea of pop-ups is catching on in India, for top chefs, it may prove to be a double-edged sword.