IVORY – The Indian Kitchen

Ivory – The Indian Kitchen, a fine dining Indian restaurant serving contemporary Indian food with primary focus on Indian Coastal Cuisine is set to start shop at one of the world’s most celebrated waterfronts, Clarke Quay in Singapore. Operating in the form of a dual Restro-Lounge concept, Shisha, Kolkata’s premier Lounge Bar, is also poised to tease the palate of the quintessential Singaporean.
 
   
Location

Spread over an area of over 6200 square, the outlets are situated in the heart of Singapore’s entertainment hub – Clarke Quay, which houses landmark veterans of the entertainment world such as Crazy Horse – Singapore and The Ministry of Sound. The restaurant promises a very warm yet modern atmosphere with the guest being the revered centre of attention at all times.
 
 
Our Concept

Being introduced for the first time is an Interactive Hot Rocks style dining concept allowing interactive gourmet sessions, an extravagant buffet dining array coupled with Executive Dining facilities. The goal is to wow the guest with out of the ordinary styles of live cooking in the form of Hot Rocks, Spit Fire and barbeque cooking styles; all lending a touch of panache.
 
 

Profile

BRIEF PROFILE OF THE HOLDING COMPANY

PDK Shenaz Hotels Pvt. Ltd., ventured into its first hospitality unit Ivory Kitchen at Kolkata in April 2002. Spread over 25000 sq feet and split over two levels, Ivory Kitchen is a multifarious F&B Outlet with allied hospitality outlets like Restaurant, Bar, Lounge and Banquets. Situated within Kolkata’s prime central district on Camac Street, the outlets have earned distinguished praise and accolades since its inception four years ago.

 
Designed by one of the foremost architects of the country and a tie-up with India’s leading celebrity Chef, Sanjeev Kapoor, of Khana Khazana fame, the property comprises of a 140 seater Restaurant, a 60 seater Hookah Bar - Shisha, two Banquets for 125 & 500 guests respectively, and a swanky neo classic 40 seater Platinum Lounge.
 
Ivory Kitchen has consistently outperformed industry benchmark and grown at a staggering 18% average year on year. Despite high levels of evolved competition and newer influx of outlets, the organization has consistently benefited out of innovative ideas, trends and out of the box thinking. A spate of awards and accolades won over the years include the Restaurant Entrepreneur of the Year Award (FHRAI) won by the founder Mr. Nitin Kohli within a year of the Restaurant having opened; the Editors Choice Preferred Restaurant of the Year 2002 as awarded by the Times of India Group; the Premier Restaurants of Kolkata by the Telegraph; Best Continental Restaurant of the Year 2004 as awarded by the Times of India; ISO certifications in 2005; Environment Champion of the Year 2005 amongst stand alone Restaurants (FHRAI) and the Best Lounge Bar Award as won by Shisha in April 2006 are just a few mentions.
 
Unit Ivory Kitchen under PDK Shenaz Hotels Pvt Ltd became India’s first stand alone Restaurant property to have achieved the coveted prestige of being ISO certified on all three counts namely –Quality Management Systems, ISO 9001:2000; Environment Management Systems’ ISO 14001:2004 and Food Safety, HACCP by the leading Certification body of the world BSI.
 
Our Goal

The PDK Shenaz Group is a conscientious organization with an ambitious growth plan. Kolkata being the home town was our first project. The Company is on the verge of commencing operations in its second venture, the first international endeavour of this organization in Singapore. The Restaurant is due to open to public in the month of June 2006. A second outlet in Singapore is due to be opened in October in Asia’s largest mall VIVO City.
 
The mission of the Company is to further spread its culinary prowess to London, Dubai, United States, Australia, New Zealand, Switzerland and South Africa in the coming few years.
 
The Company’s goal is that of multi-faceted success and will meet this goal while trying to consider;

1) The effect of our products and services on the health and well being of our customers (and our staff)
2) The impact that our business practices and choices will have on the environment, and
3) the high quality of attitude, fairness, understanding, and generosity between management, staff, customers, and vendors.

Ivory – The Indian Kitchen is an innovative concept that targets a new, growing market. We assume that the market will respond, and grow quickly in the next 5 years. Our goals are to create a reputation of quality, consistency and highest standards of cuisine that will make us the leader of a new style of dining. Our marketing efforts will be concentrated on cuisine quality and take-out service and also the express lunches, the areas of most promising growth. As the market changes, new products like outdoor catering may be added to maintain sales.

 
STAFF, TRAINING & CONTROLS

The restaurant will be open for lunch and dinner 7 days a week. Employees will be trained not only in their specific operational duties but in the philosophy and applications of our concept. They will receive extensive information from the chef and be kept informed of the latest information. A big emphasis is being placed into the quality and integrity of our products. They will constantly be tested for our own high standards of freshness and purity. Food costs and inventory control will be handled by our computer system and checked daily by management. The kitchen will be designed for high standards of sanitary efficiency.

 
Our Human Resources are our most valuable assets. We hire people who are service minded and positive team players. We train, empower and provide support at all levels to meet the objectives. Our aim is to ensure a high level of motivation amongst all our team members leading to strong bonding. The process of allowing growth from within our resources is our strong policy. The move to transfer employees within the group across countries is an indication towards this commitment.

Through inspired leadership and integrity, we create an environment where our human resources are respected, treated honorably and encouraged to continuously improve all work process.

We believe in providing exceptional quality at the best prices to our discerning clientele. Our Brand promises to provide products and services that exceed client and guest expectations.

We are committed to provide our Customers a hazard free environment with full controls in place. Our EMS and QMS policy shall empower us to identify, monitor, control & prevent pollution and occupation hazards.

Awareness of all these factors and the responsible actions that result will give our efforts a sense of purpose and meaning beyond our basic financial goals.