According to reports from Business Standard, Anjan Chatterjee, founder of Speciality Restaurants, began his entrepreneurial journey through an advertising agency that helped establish brands like UJALA, Cello and Everest Masala. His restaurant journey started with a modest ₹1,000 monthly rent for a space without washrooms, managing by paying a neighboring travel agency for customer access. Chatterjee emphasized the importance of creating his own runway, stating that entrepreneurship requires travelling untravelled paths and taking quick decisions without excessive analysis.
As reported by Business Standard, Chatterjee highlighted the need for simplified licensing processes in the hospitality sector. Currently, restaurants require 39 licenses to build and operate, which he considers excessive. He advocated for a single-window clearance system similar to Mumbai and Delhi's approach, where authorities clearly define areas of concern and protocols for businesses to follow. The company operates with around 4,000 employees and maintains a 35-year track record without food poisoning incidents.
According to Business Standard, Chatterjee noted significant differences across Indian markets, with Kolkata showing extremely high customer loyalty compared to other cities. He highlighted the emotional attachment of Kolkata residents to restaurants like Peter Cat and Mocambo, which continue to attract long queues. In contrast, Mumbai's restaurant landscape has changed with a new generation of customers being more adventurous, while the restaurant industry has one of the highest mortality rates with one opening and three closing typically.
As reported by Business Standard, Chatterjee's London venture, Chourangi — Unexplored Flavours, co-founded with former IndiGo executive Aditya Ghosh, has been successful in attracting British customers who book in advance for Bengali dishes. The company maintains 29% of total turnover from deliveries while focusing on experiential dining rather than delivery-only services. Regarding food safety controversies, Chatterjee emphasized the need for education over intimidation, noting that businesses should be given time to comply with protocols.
According to Business Standard, Chatterjee remains optimistic about the future of restaurants, stating that eating out will never go out of fashion despite technology and delivery competition. He believes the future lies in experiential dining and de-stressing experiences rather than convenience alone. The company continues to focus on Bengali cuisine globalization with plans to expand to Chicago subject to political conditions, maintaining its commitment to putting Bengali food on India's culinary map.
