A renowned Chef once told me, you eat food with your eyes first, then with the smell and lastly, the taste. While this holds true considering the human appetite for good food, we are transported to a generation when food has assumed the status of carnal desire. While the emphasis on the styling and plating, the variety of food menu and serving etiquettes are now hailed as the pandemonium of the taste world, the knowledge that food itself is luxury which is to be experienced via not just your taste buds but with your overall senses remains to be rediscovered in this rat race of 21st Century.
In today’s rapidly expanding cut-throat competition in the F&B landscape, there is a definitive macro-emphasis on your taste buds and the ambience of the dining space. However, attempts are now being made to juxtaposition food with your sense organs to embolden you for a complete food experience.
Here is the story of Finch in Greater Kailash II or GK II curated by Chef Richa Johri that gives this vivid message and offers the trinity of hospitality – great food, great hosting by its staff and live performances and finally its great drinks.
The story of Finch’s Origin
Finch stands boldly in the M-Block market of Greater Kailash II or GK II. It is an experience to entertain your senses.
The restaurant curates great music and exceptional world food menu coupled with its imaginative craft beer and exotic cocktails. Its as it says, rhythm and brew together in one place which amalgamates into entertaining your senses completely.
Entering Finch will immediately create these impacts – it’s Intimate, Comfortable and Entertaining.
This is an elegant, chic venue meant for your family time, entertainment, parties and celebrations where you ‘unwind and rewind’, start conversations and have moments which are out of the ordinary.
The Finch has been founded by Yellow Mount Capital. The YMC is an asset management and fund advisory business for entrepreneurs in India, Yellow Mount Capital (YMC) is part of Greenfield Advisory, a Singapore-based financial services group.
A group with investments spread across the globe in diverse industries, primarily Hospitality, F&B & Real Estate. Its Indian Investments are in various industries, like F&B: The Finch, Busago, Chaayos, Food processing: Chevon, IT & ITES: Monjin, Hospitality: Orizort, Architecture & Planning: 3D Visdom & Real Estate: 1 Oak.
The Finch is now in 3 cities, Mumbai, Delhi 7 and Chandigarh (launching soon).
Five Biggest Challenges Met
Although the Delhi branch of the Finch has come up only three months before, it has met some grave challenges continuing its legacy of great music and awesome food. Here are some of the challenges conquered by the restaurant in Delhi.
Maintaining Quality of Music & Performances:
The Finch, as a brand, is promoting independent music artists from across the country. With this thought in mind, it is engaged in consciously selecting bands with good music and has given them a platform which is equipped with the international standard backline.
The entire process of getting in touch with the bands, screening them and selecting the best out of the bands has been a challenge which has been dedicatedly taken up and now, the Finch hosts more than 600 performances a year across both outlets.
Creating an experience where music and drinks are enjoyed with food:
Experience at The Finch starts with entertainment and is enhanced with gourmet food and exotic drinks. Its menu is extraordinaire of fusion food with healthy twists.
To position ourselves as a destination to entertain your senses has been one of the challenges. We have met this challenge with full confidence as our F&B quality is excellent and we are now the only venue in the vicinity in GK2 M Block market which does live performances for 5 days a week, says the spokesperson of The Finch.
Evolving as a complete entertainment destination
The Finch started off with Live music performances and has been consistently doing live music every week. It has introduced Hip-Hop, Stand-up Comedy and DJ Music as well. It has very recently also introduced Open Mic sessions every Wednesday for budding stand-up comics to give them a ready platform to perform their jokes.
Five factors why Finch is a success story
The 5 factors that Finch today is a success story is Live Music, Gourmet World Cuisines, Craft Beers & Cocktails, Efficient yet warm service and the relaxing ambience.
Five USPs of Finch
The key differentiator for The Finch is surely the experience that one derives with the live performance, the gourmet world cuisine and the carefully crafted beers and cocktails.
In such a short span of time of its opening in Delhi, The Finch has over 8,000 footfalls every month.
The menu is crisp and gives only the best in the world cuisines. The menu is not an elaborate subject and won’t confuse the customers for choices. Also, the well-trained staff will easily give their recommendations over their best products and help you understand its method of preparations.
I started off with the salad first. Consider these names. Karela Salad, Assorted Greens and Beans, Roasted Vegetables in Orange Dressing, Smoked Beetroot and Chicken and Minty Quinoa. Clearly, Chef Richa Johri is the queen of everything fusion.
I went with the Karela salad as the staff recommended as its signature salad. Turned out, EVEN BITTER GOURD rings can be really tasty and flavoursome with raw mango relish.
In appetizers, make sure you taste in the vegetarian category the Bhutte Matar ki Shammi which is redefined kebabs and Achari Mushroom Choux Buns which is basically buns stuffed with pickled mushrooms.
Awesome twists, right?!
Otherwise, if you like your meat better, then you should have Misa Maach Poora which are flavoured prawns and Siya Mirch Tikka which is a blend of long peppers and pipli marinated chicken tikkas rolled in crushed papads.
The main course is a delightful menu to study. You will seldom get dishes like Hyderabadi Khatti Dal, Achaari Kathal Tikka Masala, Vegetable in Jade Sauce, Birbali Kofta, Penne in Tomato Vodka, Kaju Sukkhe and Gnocchi Con Porcini for your vegetarian palate in regular restaurants.
Most of the items in the main course menu come with rice or paratha. So, Punjabi styled Chicken Elettaria is served with Garlic Naan, Coastal style chicken Kozhi Varutha Curry is served with Malabari Paratha, Thai styled minced chicken dish Kra Prow Kai is served with steamed rice, Kerala style spicy fish wrapped in banana leaf i.e. Meen Pollichattu is served with traditional coconut rice.
To sign off, I had Kesar rice pudding. Sweet, creamy and yummy.
If you think the dishes are great, wait until you taste its cocktails. If you were to ask a personal recommendation, I can survive on its The Lady Finch, Phalsatini, Craft Beer, Arancia Spitzer and Sangria the whole day without complaining.
Although on a mega scale, one can obviously see the humungous effort that has gone into the making of the Finch as a complete package of great food, drinks and entertainment, however, its the minute details that speak volumes about its intention to run a serious business and as well as take care of the customers.
Minute details like almost oil-free cooking, use of mustard oil to make sauces and dips, use of fruits like Phalsa as the base for cocktails, use of traditional recipes like fish cooked in banana leaves, presence of loads of vegetables in its menu like perhaps this would be the only restaurant to provide Jackfruit with such a twist, etc. that really wins the hearts.
I will give The Finch full points.