Tour into the heart of Pan Asia and Japan; Azuki is a cloud kitchen serving up a myriad of authentic cuisine doused in flavour. Translating to ‘beautiful soul’, the hub provides an affordable experience laden in soul food to its customers.
Helming from the hospitality industry, Founder Saksham Logani priorly worked with renowned hotels such as the Sheraton and Oberoi hotels, and thereafter delved into launching his own venture- Azuki. He currently runs the cloud kitchen alongside managing hotels in Rajasthan called the Indian Soul Hotels
The concept of the cloud kitchen revolves around fresh produce, and delectable hygienic meals. The brand brings forth a farm to table concept, wherein the kitchen is tied up with farmers who provide the outlet fresh vegetables everyday. Hearty meals laden with wholesome ingredients, forms the crux of the joint- each flavour standing out and complimenting the other in harmony amidst the dishes.
Signature dishes at the eatery include the juicy and fresh Duck and Pomegranate Salad, a flavourful Khao Suey , Lotus Stem and Water Chestnut drizzled in Honey chilli sauce, Crispy Vietnamese Summer Rolls, Succulent Singaporean Summer Lollipops, melt in the mouth Steamed Meatballs, Loaded Mushroom and Smoked Scamorza Dim Sums, delicious Prawn Har Gao Dim Sums and a rich Rendang Chicken Curry.
Having garnered the perfect grasp over produce, flavours and techniques, the executive chef Karan Thapa garnered international experience in the industry while working in Dubai and Seychelles. The Sous Chef Temonthy Lepcha earlier worked in Street Food bar no. 1 in Saint Petersburg, Russia for 3 years and then joined Azuki. Both bring their culinary expertise within the venture, guaranteeing the customers optimum satisfaction.
Speaking about the launch and his future plans, Founder Saksham Logani said “My main goal was always to start an upscale farm to table pan Asian and Japanese brand. Before launching a full fledged restaurant, I decided to test the waters with a cloud kitchen- and thereafter convert the same into a dine-in spot. From childhood,my main aim was to open several branches across India and provide a unique and unforgettable experience to my customers. Living abroad for several years, I realized our country doesn’t possess a speakeasy dining experience. In the future, I would like to delve into the space and launch the concept in our country”
Azuki remains operational in two shifts- between 12pm to 3pm and 5pm to 12pm, and is closed on Tuesdays.
Fulfilling the Founder’s childhood dream of pan-India expansion, the eatery is all set to provide a unique and unforgettable experience to the patrons with 6 more outlets by the end of next year. While their base kitchen will be situated in South Extension, they will be moving towards Vasant Kunj, Malviya Nagar and later towards west Delhi. An international branch in Sydney is also in the pipeline. At a later stage, the outlet seeks to grow their own vegetables and venture into plucked and planted meals.
The answer to one’s cravings, Azuki is sure to satiate the taste buds of its customers, leaving them wanting more.
