You’ve been in the food business for quite some time now, what is it that you love the most about your job?
The food- it defeats the purpose of being in the food business if you aren’t a fan of food. But in my opinion, it is the risk taking and the passion for trying out new things. It’s really rewarding to see food bringing families together and turning strangers into fast friends. And knowing this I had some part to play in that, is the most euphoric feeling in the world.
What is your vision behind opening Junoon?
The purpose behind the restaurant was to pay homage to the rich culture of Pakistan and build a traditional restaurant that can be enjoyed by everyone. Pakistan is a state of diverse cultures and those cultures are best represented through food, so we worked hard to gather those iconic and authentic Pakistani flavours from all the provinces in one place with a hint of fusion and molecular gastronomy.
What is the process of developing a new menu or new dishes at Junoon?
It’s all about customer satisfaction. The goal is to create a menu or a dish that will gratify the majority clientele. In an attempt to bring something new to the table every now and then, we like to go a little out of the box and experiment from time to time.
What can customers expect when they eat at your restaurant?
I’m proud to say customers can come with the highest expectations they can possibly have. The food is wholesome and perfect for locals and travellers seeking authentic taste and sumptuous surroundings, both indoors and outdoors, for lunch and dining.
How is Junoon’s menu different from what other restaurants are offering?
Other restaurants offer a variety of cuisines and I’m afraid the saying “Jack of all, master of none” rings true here as it is hard to experience good taste if a restaurant stretches itself out more than it should. Therefore, we like to keep our food centred on the Mughlai cuisine and work towards perfecting that in every possible way. Also we have a wide assortment of drinks and desserts at our restaurant that are not available anywhere else in Pakistan.
How has Pakistan changed in terms of spending and eating out?
In my opinion Pakistanis love spending on food, always have and, hopefully, always will. But when it comes to eating out, the change has been drastic. Dinning out has become more of a casual affair with more and more people heading out to seek quality food. The restaurants have also contributed to this trend by advertising, offering quality food and coming up with affordable deals.
What are some of the specialties at your restaurant?
If you are a fan of Pakistani cuisine then Junoon is the place for you. Junoon specialises in the spectrum of flavours, fragrances and textures that epitomises Pakistan’s diverse cuisine; complimented by classic recipes from around the sub-continent. We also have Molecular gastronomy drinks, like Imli Cola Bomb and Death in the Ocean as well as a wide assortment of special desserts some of which are the famous Gulab Jamun cheese cake, Gulab Jamun Carpaccio and the sweet Rasmalai Nest.
In your opinion what differentiates Lahore and Karachi in terms of taste and food choice?
I think the people of Karachi love spicy food, with biryani reigning supreme. On the other hand, I believe Lahori people like their food moderately spicy with more butter. Lahori food focuses mostly on meat, tikkas, seekh kababs and malai boti etc.
Three ingredients you can’t live without?
Saffron, coriander and garam masala.
What trends do you see shaping the food and beverage market this year?
Over the past few years, people have started gravitating towards healthier food alternatives. A lot of people are cutting down red meat consumption due to health risks and are turning more towards organic produce. The same is the case with beverages; people make the educated choice of ordering juices and other healthy beverages.
What do you consider to be the most underrated food?
Every dessert to me is underrated. Pakistan’s cuisine has a large variety of sweets and desserts that are unique and delicious in their own way. I try to project my love for sweets through the restaurant in hopes of satiating people with a sweet tooth as intense as mine.
What is the secret behind sustaining a restaurant?
You need to be passionate about serving the finest quality food to your patrons. People admire simplicity over extravagance. If you keep this in mind, and remember why you started in the first place, it becomes so much easier to run a restaurant.
What are some of the challenges of being a restaurateur?
One of the hardest things a restaurateur experiences is ensuring all the ingredients are sourced organically, fresh and of good quality. Responsible staff members are a restaurateur’s asset. Keeping up with the latest food trends while retaining the OG vision behind your restaurant is also one of the biggest challenges.
What is in store for Junoon in the future?
Another branch might be opening soon. Hoping for the best.
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