CHICAGO: An India born business magnet ranked among the top most successful immigrant entrepreneurs in this country by Forbes, Dr John Kapoor, has a magic touch turning any business he picks up into “gold mine”. The same should hold true with his recent barging into an upscale Indian restaurant business in Chicagoland.
Belting Masters and Doctorate in pharmacy from renowned universities here and back in India, Dr Kapoor navigated an ailing pharmaceutical firm, LyphMed to a huge success and then picked up two of his own pharma projects – Akorn Pharmaceuticals and INSYS Therapeutics, carving out a name and fame for himself not only in industry but also in charities.
From manufacturing drug-medicine to churning out fast food chains may be an eyebrow raising proposition to many but to Dr Kapoor it is his passion to serve the society that made him take a slightly different curve.
With his early Chicago base going to Arizona, he started Indian restaurants called Bombay Spice as well as higher-end, traditional Indian eatery Marigold Maison in Phoenix. Besides, he owns the Roka Akor Japanese eateries in Chicago, Scottsdale and San Francisco. He has now eyed Chicago as well and a high end Indian restaurant Marigold Maison is here.
The new upscale restaurant, Marigold Maison, in Bannockburn, a Chicago suburb, was started in May taking the spot of San Gabriel Mexican Café. As put by Marigold executive Chef Sunil Kumar, the Marigold entry here is with a view to replicate its success in Phoenix in part but also to a greater extent creating awareness about authentic Indian cuisine among people and cater to the taste buds of food connoisseurs. It is serving fresh, authentic Indian dishes, prepared healthy with hand-crafted spice blends that bring bright flavors to traditional dishes. By all accounts it is getting rave reviews from those coming to the place.
“We buy all of our spices whole and grind them in-house,” said Sunil Kumar, who grew up working in his family’s restaurant business in India, and then spent two decades in the industry in the United States. “We use fresh, mostly organic ingredients that set us apart and give our customers a huge dining experience.”
Named after the edible flower used in India for prayer, wedding necklaces and for garnishing foods, Marigold Maison had its first start five months ago in Scottsdale, Ariz.
The restaurant is owned by JNK Concepts, a Lake Forest-based restaurant group founded by Dr. Kapoor. In a talk to this paper he said his dabbling into the restaurant business with JNK Concepts is triggered by his passion for food.
The Asian fusion restaurant Roka Akor in River North was started seven years ago.
“I feel that serving good and healthy food is the heart of a restaurant. We need to come out with an ideal mix of essential ingredients for success in this field – good service, a great ambience and tasty but healthy food. This coupled with the most important ingredient, right chef. Missing last ingredient can only be with your own peril. With this, you do not need to hanker after success. It will follow you,” he observed.
Dr Kapoor goes to his own restaurants and relishes theirs food. He meets and mingles with the people coming there to eat. “I love seeing them smiling and laughing, having a good time and parting in happy mood night after night. This gives me immense pleasure and in a way makes my day and efforts worth their while. And of course, I’m able to eat my own food and that’s awesome too.”
Open for lunch and dinner, Marigold Maison with its 4,700-square foot space can accommodate 110 guests, 35 in its private dining area and 60 outdoors.
Menu items include seared eggplant, chickpea ceviche, gol guppa, chicken tikka, tikka masala, biryani hyderabadi, Punjabi bharta and saag paneer.
Marigold Maison also features a Tandoori oven that will cook roasted fresh marinated chicken, lamb and seafood. The oven bakes fresh breads that include garlic, onion, and various stuffed breads. For vegetarians, its specialties include lentil soup with cumin, turmeric, and spices, vegetable Kati Roll with mixed vegetables, onion, rice, masala sauce, yogurt, mint, and spice and Vegetable Thali dishing, out Saag Paneer, Chana Masala
“Besides traditional meals, we’re also creating bold, new Indian dishes for our customers that they may have never seen before,” pointed out Chef Kumar. “These include seared scallops, whole tandoori fish, and whole hen.”
The use of heavy creams or butter is limited so the food is healthier. This is also done with a view to do away with the side effect of feeling heavy after eating. “It is also not too spicy or hot, but those who want a kick of spicy food, we do take care of them with special sauce,” said Kumar.
“We’re offering guests a culinary passport to healthy Indian dining,” mentioned Kumar, who grew up working in his family’s restaurant business in India. Migrating in eighties, he spent two decades in the industry here. In 2007, he moved to Phoenix, Arizona, hired by JNK Concepts.
Marigold Maison eight months ago, in a way, was his baby in Phoenix. He is the head chef and plans being in Chicago till he is convinced that his art is being imbibed fully by the chefs under his training. He would not rule out to and fro trips to this city from Phoenix whenever needed.
Marigold Maison is located at 2535 Waukegan Road in Bannockburn. To learn more, visitmarigoldmaison.com or call 847-940-0200.
Ramesh Soparawala
India Post News Servic
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