On the edge

interview

Aman Virji has been in the restaurant business for 15 odd years now. In fact, he has been associated with hospitality management almost all his life. “My first job was at McDonalds when I was 16, so from my teen years I knew that I was going to make my career in this line only. Luckily my wife, Hira, who happens to be a patisserie, also supported me to follow my dream,” tells Aman.

Talking about his newly opened restaurant ‘The Verge’, Aman says, “I have always wanted to open up a small space with a concise menu. Hira wanted to open up a patisserie. It just made more sense that we do it together; where I have my place during dinner (basement) and she does hers during the day (ground floor). The name came much later, as we were designing the space; the kitchen ended up between the ground floor and basement - on the edge of the two - hence the name ‘The Verge’. It also helps that it’s a spin-off of my last name and Instagram @le_verj.”

Designed on contemporary lines, the interior of the place is done thoughtfully. The ground floor is done in softer colours - tiffany blue and coral pink whereas the basement is a bit darker -emerald green and bronze and exudes feeling of an upscale/chic restaurant. A lot of emphasis has been placed upon lightning which clearly defines the interior elements. While furnishing the place, Aman and Hira kept minimalistic interiors in mind. “We wanted this place to give a clean and simple look; hence we opted for a minimalistic look with no fancy or lavish decor,” states Aman. The inclusion of interesting artefacts and paintings, aesthetically pleasing to the eyes, also enhances the beauty of the decor. “The artefacts and paintings we have chosen reflect our individual personalities. The upstairs has floral sketches, plants and softer decor to reflect Hira’s style and the downstairs reflect my eclectic style with animal busts and knick knack,” he adds.

Is it a theme-based restaurant? “I wouldn’t say it is theme-based, just a lot of collective ideas over the years put together. Ours is not a big restaurant. We have limited seating capacity - 24 in the basement and 14 on the ground floor.

We did, however, want the place to focus more on the food than the actual decor - at the end of the day we feel that is what really matters; a lot of it has to do with the service I feel. People want to go to a place where they feel comfortable and are cared for. It is hospitality after all,” expresses Aman.

The restaurant houses bespoke pieces of furniture and cutlery that give a personal touch to the overall ambiance. “We got everything custom made. We try and focus on sustainability.

The majority of our cutlery is made from recycled materials which we designed and had fabricated. We try our best to use local ingredients to support the local economy. We provide glass bottles for water, eliminating the use of plastic bottles,” informs Aman.

Unlike other restaurants where you see an elaborate menu and get lost, The Verge offers a select menu to give your taste buds distinctive flavour of each dish. The menu is rather precise - focusing on the basics: steak, flame-grilled chicken and seafood. “We have been working on this menu for about 2.5 years now.

If you are feeling beef then steak it is, if you would like some chicken we got you covered and of course, there is always lobster! Our most interesting item that catches people’s attention is the Onion Gelato served with the Beef Carpaccio,” elucidates Aman. “We focus on freshness.

We do our best not to freeze anything and ensure fresh protein and other food products are procured regularly several times a week. It is difficult but helps us maintain quality,” he adds.

Are you involved in cooking? “My chef Ali who is nothing less than family to me has been with me for over 5 years now and we have done many projects together. I do enjoy cooking - but I leave the line to him as it is his domain,” grins Aman.

Aman believes in teamwork. He has an interesting theory behind it. “Most of these guys (who are here) have been with me for few years now. I prefer not to hire people who are over qualified or those with many years of experience. I find it a lot easier to train new people who have a hunger to learn,” he explains.

According to Aman, the best-kept secret of running a restaurant is to keep everyone happy. “If you want to run your restaurant successfully, make sure that everyone is happy - from the guests to the staff to vendors, basically everyone who is involved throughout the chain.”

What advice can you give with someone who has the restaurant ‘dream’? “A restaurant can be a dream if it’s done right. If not, it will be the worst nightmare you have ever lived.

I would always say start as small as possible with a few tables. Get your fundamentals perfect then look to expand.” As far as their future plans are concerned, Aman and his wife are like to focus on maintaining consistency and soon the place is going to be open for lunch.

The place is perfect for connoisseurs who are always on a look out for new eateries and delicacies.