Paprika Gourmet: Innovating the F&B Sector with Trendsetting Culinary Creations and Sustainable Practices
While the food and beverage sector is constantly undergoing change, Paprika Gourmet has distinguished itself as a forerunner by integrating creativity and sustainability in their business practices. The company has been able to carve out a niche for itself in the highly competitive catering sector in Dubai because to this distinctive strategy.
In this interview, Dubai Diaries speaks with Vidisha Bathwal, the creator of Paprika, a cloud kitchen and artisanal catering business.
How does Paprika differentiate itself in this market?
Paprika prides itself on being a trendsetter in the F&B sector. We love experimenting with both forgotten ingredients and modern twists on classic dishes. Our versatility allows us to create unique offerings, whether it’s a thepla taco or a butter chicken pizza.
We excel in customizing menus to suit our clients’ tastes. For example, after a client mentioned a dish of gelato served in a croissant cone during his travels, we embraced the idea and served something very close at his next event.
What strategies did you employ to successfully penetrate the competitive Dubai catering market, and how did you ensure Paprika’s unique offerings stand out?
We conducted extensive market research to understand clients’ spending power and preferences across different areas.
As a new company in the UAE, we initially offered competitive pricing and high visibility by participating in exhibitions, school fairs, and Christmas markets. These initiatives helped us create strong brand recall. Additionally, partnering with exhibitors for gifting opportunities expanded our reach to new demographics.
How does Paprika Gourmet stay ahead of evolving catering trends such as zero-waste initiatives, fusion cuisine, and health-conscious options?
To stay ahead of the game, we actively embrace trends like zero-waste initiatives.
In our zero-waste kitchen, we utilize every part of an ingredient. For example, we use broccoli stems to make stock cubes and powder for garnishing. Carrot peels are also turned into powder, while the greens are used as garnishes. This approach not only minimizes waste but also enhances our dishes with unique flavors.
Can you share some of the innovative ways Paprika engages with customers at events, such as interactive food stations and inclusive menus?
At Paprika, we aim to serve our guests with style and heartfelt hospitality. We offer a variety of live and interactive stations at events, such as live dosa stations or chaat stations.
For children’s birthday parties, we organize engaging stations like chocolate fountains, pancake bars, and candy floss stations, ensuring that both kids and families remain entertained.
What were the major challenges you faced while expanding Paprika to Dubai during the COVID-19 pandemic, and how did you overcome them?
Post-COVID-19, we faced significant challenges as customer expectations became higher, and more precautions were necessary. Transitioning from a no-party zone to hosting small gatherings with minimal staff was difficult. However, we adapted by gradually increasing the scale of events, ensuring all safety measures were followed, and consistently meeting high standards of service and food quality.
How do you source your produce and work with suppliers to ensure they comply with sustainability measures?
We collaborate with numerous suppliers and prioritize sustainability and environmental responsibility. We conduct thorough background checks to verify the authenticity and sustainability of their products.
Our commitment to sustainability involves ensuring that our suppliers adhere to eco-friendly practices. We believe that even small steps can create a significant impact, fostering a ripple effect that benefits the environment.
