The recently-launched eatery, fresh from a makeover and an infusion of new ideas, looks set to reach new heights of cuisine and food service. A two-floor walkup with an area of around 2,600 square feet, centrally-located and with partitioned smoking areas, Grub Capitol offers a versatile range of hospitality experiences that will satisfy even the most picky of eaters. The wooden floors and paneling and soft yellow lighting create a tavern-like atmosphere that goes well with the art deco and signs on the walls. The restaurant also has a video projection system that can turn the upper floor into an impromptu sports bar whenever a major sports event is being broadcast, with a well-tended and stocked bar. All in all, Grub Capitol offers restaurant-goers slices of different pies in one synergetic package. Namita Sood, one of the spokespersons for GC, says, “The theme we are going for is versatility. Grub Capitol is located in an area where we expect clients of all ages, from college students to families. That is why we offer a broad range of options to our customers, whether it is the cuisine (Indian, Continental and fast food) or the service.”
Tapping 24-year-old Jaskul Singh Bharara as the head chef and part-owner, Grub Capitol offers an eclectic variety of food that is set to appeal to a broad range of palates. Jaskul has a degree in food and hospitality from BCIHMCT and has worked in the kitchens of the Meridian (3 years) and the Hilton in Janak Puri. Prior to his current position, he was the head sous chef at the Immigrant Café. His youthful energy and cooking style is sure to resonate with the clientele, especially from Delhi University’s north campus. The revamped restaurant welcomes brothers Rajeev and Sanjeev Sood, who are in the fruit and food business, to their first venture in hospitality as new owners.
