Indian Republic Canteen (IRC) emerges from a rich tapestry of culinary passion and innovation, rooted in over two decades of experience in the fine dining industry. Faced with the limitations of traditional restaurant models, we embarked on a journey to redefine dining experiences throughout the day. Our vision was to create a space that seamlessly blends authentic Indian flavours with global influences, offering a menu that delights and surprises at every turn.
From the bustling streets of Bombay to the modern settings of global metropolises, IRC stands as a testament to culinary diplomacy. Our commitment lies in innovatively presenting familiar dishes, marrying the essence of Indian cuisine with diverse international inspirations. Each dish at IRC tells a story of creativity and cultural exchange, aiming to evoke nostalgia while pushing the boundaries of taste. To understand more, we got in touch with Alok Aggarwal Co-Founder- Indian Republic. Here’s what he said:
Ques 1. What inspired the concept of the Indian Republic Canteen? Could you share the journey behind blending Indian flavours with global influences?
Having been in the fine dining restaurant business for over 20 years, we’ve recognized its limitations and challenges. We created a space that caters to customers throughout the day, serving different types of meals at various times. While many cafes offer standard continental and mixed cuisines, we aimed to differentiate ourselves by offering something unique.
Ques 2. What are some of the signature dishes at the Indian Republic Canteen? How do these dishes reflect the restaurant’s mission of culinary diplomacy?
To reflect the restaurant’s mission of culinary diplomacy, we considered two main approaches: sticking with traditional methods or leveraging our extensive Indian culinary experience to create something unique. We opted for the latter, blending Indian flavours with classic dishes in innovative ways. For example, rather than serving ordinary bread pakoras or samosas, we created waffle bread pakoras, samosa cannelloni, and dal tacos, and introduced innovative beverages like Haldi Latte, Jaggery Espresso, and Popcorn Frappe. Our menu features a wide array of fusion dishes at the Indian Republic Canteen.
We aimed to fuse styles and introduce distinctive dishes. For instance, instead of simply filling a regular taco shell with rajma beans, we approached it from an authentic Indian perspective. Another example is our mac and cheese pakora, which sparked considerable discussion despite concerns about its unconventional nature. We proceeded because we believed it would offer a superior flavour experience, showcasing how Mac & cheese can be creatively elevated. Similarly, we reimagined spaghetti with a tandoori sauce, enhancing its flavours through this unique twist. Through fusion and innovation, we practice culinary diplomacy by presenting familiar dishes in a manner that highlights their best attributes, redefining what fusion cuisine can be, and showing how global dishes can be enjoyed with infused Indian flavours.
Ques 3. How does the ambiance of IRC complement its culinary offerings?
We’ve reimagined nostalgic dishes like samosas, cannelloni, pakoras, and tacos with a modern twist, presenting them in a futuristic, open canteen setting with community tables. This reflects our commitment to creating an international ambiance that rivals top global dining chains, ensuring our customers feel respected and valued even as our pricing remains competitive.
Ques 4. What emotions or memories do you hope to evoke in your guests when they dine at IRC?
Our goal is to evoke nostalgic emotions and memories for our guests through these innovative dishes. For example, our monsoon thali, featuring pakoras and chai, fosters a sense of togetherness and community. Intentionally delaying serving plates encourages sharing, reminiscent of traditional communal meals. Whether it’s a Chinese or Chai pakora thali, we aim to blend nostalgic flavours with a contemporary dining experience, creating a sense of connection and shared history in a modern setting.
Ques 5. What challenges have you faced in merging Indian and global flavors?
We deliberated on internationalizing our snack offerings to seamlessly blend with global cuisines. For instance, a samosa can be adapted in various ways—from filling it with cheese to altering its shape or incorporating international fillings like continental or Chinese. However, we chose to maintain the traditional essence of the dish while introducing innovative elements to keep it engaging for customers. Our samosas offer a fresh experience while preserving the classic ingredients and flavours. We provide a more consistent texture and crispiness throughout each bite, enhancing the overall enjoyment without compromising the original taste.
Ques 6. What is your long-term vision for IRC and how do you see the restaurant evolving?
With two decades of experience in the industry, including time spent in top malls across Bombay and other locations, I believe our concept is ideal for any venue catering to all-day customers. Our menu is designed to offer a variety of options suitable for every time of day—whether it’s coffee and snacks, appetizers at 11 a.m., or meals throughout the afternoon and evening. This makes our offering highly relevant for fast-moving environments like malls, airports, railway stations, and office buildings with high-traffic areas. Our canteen concept, combining style, substance, and unique touch, aligns well with these settings. I envision the future of the Indian Republic Canteen evolving in this direction.
Ques 7. Are there emerging global flavors or techniques that you are excited to experiment with?
Yes, we’re planning to introduce some exciting new culinary techniques and dishes in mid-September. By the end of the month, we’ll unveil four or five new items on our revised menu. While we can’t disclose all the details just yet, we’re incorporating global flavours and techniques into our offerings. These innovative dishes are expected to be a standout feature and will enhance our menu’s appeal from September onward.
