with his skills as a chef and creative nature, Sunaina with her aptitude for front of house, and Jyotin with his affinity with numbers. “Yes – and you could see that growing up as well,” agrees Sunaina. “We all fitted into those positions or the roles that we have taken on.” Favourable genes aside, it’s no fluke that JKS has been so successful, not just in operat- ing its own Indian restaurants, but in selecting and working with the partners it has chosen to back. So what’s the secret? For Karam, it is about the uniqueness of the food that the restaurants serve. “The style


8 | Best of Chef | March 2016


of the restaurants is like nothing else in Lon- don,” he says. “The kind of diner who is now eating out in restaurants has changed since we opened Trishna. Since 2010, we have seen the rise of Polpo and MEATliquor and Bubbledogs. These places are seeing a younger generation of diner and our restaurants appeal to this kind of foodie,” he says. Jyotin adds: “Food is important, but I think people are a big part of it as well. If you look at James and Sandia at Bubbledogs or James and John at Lyle’s, or the guys at Bao – it is about their ambition, how talented they are,


their vision. We make sure we work with the right people as well as making sure the food is the very best it can be.”


When it comes to choosing those people, whether in their own restaurants or those they decide to back, the formula is simple, accord- ing to Karam. “They need to have a level of obsession with what they are doing,” he says. “They are obsessed about food, about restau- rants, about eating out – they have to want to achieve something and build a profitable, successful business.” “A lot of people talk about how they are


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