One On One: Behram Babar

Behram Babar, the founder of Berry’s Deli, whips up some of the most delectable eatables in Lahore. The one-time investment banker quits the profession to follow his passion for all things food. Select items are available for purchase at Tayyib and The Baked. Behram spoke to TEdit about the challenges and highs of running a premium catering business and everything in between.

What inspired you to start your Berry’s Deli?

Being interested in the culinary arts from a young age, Berry’s Deli was established in 2014 as a passion project and the love for good food. After working as an investment banker for eight years, I quit my job to focus full time on Berry’s Deli.

How is Berry’s Deli menu different from what other caterers are offering?

The food market has generally been saturated with mundane products. I wanted to bring in something different. I offer an array of items that sets Berry’s Deli apart from its counterparts. For example we’re doing mint brownies, orange chocolate brownies and pumpkin cake. Now these things exist but they weren’t a thing in Pakistan. I am trying to bring fusion into my food and to get people hooked on that. With my catering my idea is to stay authentic to my craft, to keep on experimenting with food and to play around with world cuisines. Generally in Pakistan food is taken forward by replication and not innovation and that’s what I’m trying to change.

What trends do you see shaping the food and beverage market in coming years?

It’s the age of Instagram. In recent years I have witnessed a shift in the food and beverage industry from emphasising on just taste to focusing more and more on optics. A lot of effort is going into items looking great, being presented or packaged with considerable aesthetic, also adding theatrics where possible. Other than that, there is a general shift towards healthier choices. The consumer is more aware of better choices and more options are available to them now.

What is the secret behind sustaining your food business?

A person needs to be in love with their craft. I pay meticulous attention to everything myself making sure never to compromise on quality. We use premium quality ingredients that are sourced fresh every single day. Tiresome but totally worth it.

What are some of the challenges you face running a food business from home?

One of the biggest challenges I face is limited space and not enough staff. I guess every food business is so heavily dependent on the logistics and the operations line and generally the work ethic is very poor in this regard.

What continues to motivate or inspire you in coming up with a new idea for your brand?

I constantly experiment with different flavours, textures, and ingredients. I love trying different and unique combinations. Most of the time they work and become a new menu item.

What is your least favourite culinary trend?

Presentation styles that lead to food wastage.

What are Berry’s Deli most popular food items?

Our hummus is by far the most popular menu item followed closely by our tarts and salads. We’re grateful!

In your opinion what differentiates Lahore and Karachi in terms of taste and food?

I think the difference is because Karachi is a melting pot of so many different people and cultures from all over the country who all bring their own cuisine with them. Lahoris love spice and chatkhara.

Your future plans?

To keep working hard and see what the future holds for me. My dream is to own a small restaurant/cafe.

What else keeps you busy other than running Berry’s Deli?

Since I make everything myself, Berry’s Deli takes up all my time. The little time that I have left is spent with experimenting and developing new recipes.