“It is a tough industry and to really make it work you need that relentless obsession and attention to detail – it is all-encompassing” Jyotin Sethi
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Karam, Sunaina and Jyotin Sethi S
ibling restaurateurs Jyotin, Karam and Sunaina Sethi didn’t need to worry about evil spirits when they opened their new
restaurant, Hoppers, in October 2015. Amassed at the back of the new Soho venue, which majors on the Sri Lankan pancakes of the same name as well as the cuisine from Tamil Nadu in southern India, is a collection of raksha masks – vibrantly coloured, fero- cious-looking demon faces with popping eyes used widely in Sri Lankan festivals and said to ward off evil. Not that the family business, JKS Res- taurants, seems to have much call for ways to stave off malicious forces. Pretty much everything it has touched so far has turned into gold. Here’s a far-from-exhaustive list of the awards and accolades it has won to give you a flavour: the 2015 Restaurateur of the Year
www.thecaterer.com
– Independent Catey; a Michelin star in the 2016 Guide for Lyle’s, a restaurant backed by JKS; stars in the 2015 Guide for Indian restau- rant Gymkhana, as well as for Kitchen Table at Bubbledogs – another restaurant backed by JKS; and the UK’s best restaurant for Gymkhana at the National Restaurant Awards 2014. And that’s before you even consider the fact that Trishna has held onto its own Michelin star since it was first awarded in 2012, or that it has been almost impossible to get into Bao in London’s Soho, yet another res- taurant backed by JKS, ever since it opened last year, such has been its popularity. It’s a far cry from the early days in 2008, when Karam set up Trishna with help from his brother Jyotin, who was then working in bank- ing for Barclays. Karam has a degree from Not- tingham University in business management, and had previously worked at Zuma and
March 2016 | Best of Chef | 5 Enter now!
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PHOTOGRAPHY OF THE SETHI SIBLINGS BY ADRIAN FRANKLIN/HOSPITALITY MEDIA
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