Indian Platform, the Scotland-based fledgling restaurant group, plans to roll out its concepts across the UK, after opening its second site in under four months.
The brand, which was created by Chetan Parmar and former Scottish business woman of the year, Nasreen Aksi, opened its first site in April in Glasgow’s West End, now the second site has opened in Newton Mearns.
Parmer told M&C Report’s sister title BigHospitality: “We want to open more, we’re looking for more opportunities and if something good comes up, we’ll expand. We want to see a good site though, we won’t just take anything. We’re interested in opportunities in London as well, or down South.
“I don’t know how many we’ll have eventually; we’ll just work out when to stop. If we can open more restaurants and still maintain the same standards of food quality, level of service and customer retention, we won’t stop.”
The second restaurant to open in the quickly expanding chain is located on Ayr Road, in a site that previously hosted another Indian restaurant; Ivy India. The new Indian Platform 2 has a 130 cover restaurant, a 150 function area, and a private suite that seats 50. It has undergone an extensive refurbishment to fit in with the branding of The Indian Platform.
The new restaurant has both a buffet and an a la carte menu, and intends to cater to social and corporate events, as well as having a separate chef’s table.
Aksi said of the opening: “The opening of our second Indian Platform restaurant just four months after the launch of the brand, signals our intention to go full steam ahead with our fast track growth plans. The Indian Platform 2 is a new family-friendly restaurant for Glasgow’s southside, offering both buffet and a la carte menus, with a large function room and private suite allowing us to cater for a range of social and business occasions.”
In terms of branding, The Indian Platform intends to distinguish itself by cooking authentic curries and trying to do things a little differently.
Parmar said: “Most Glasgow curry houses have the same type of curries, but our chefs explore. We make authentic Indian food, just how we’d make it in our own houses.”
