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Indian Express
22-04-2025
- Entertainment
- Indian Express
Naga Chaitanya on his love for food, entrepreneurship: ‘I'm not a skilled cook, but I can make a great cup of coffee'
Akkineni Naga Chaitanya not only considers himself an actor but an entrepreneur who loves everything to do with food. That desire made him establish Scuzi, a premium delivery-only cloud kitchen in Hyderabad, after the success of his maiden venture, Shoyu, which he started three years ago. Scuzi focuses on comfort food, with a menu centred around bread and cheese, offering a range of dishes, including pizzas, burgers, pastas, and power bowls. Shoyu, on the other hand, is a Pan-Asian cloud kitchen known for its sushi, dim sum, and main course dishes. 'While both brands share a common ideology – providing restaurant-quality food with great presentation and taste – they have been carefully crafted to cater to different tastes and preferences,' said Chaitanya, who recently got married to actor Sobhita Dhulipala. While he refused to answer whether the two bond over food, just like they share a love for racing, Naga Chaitanya opened up about venturing into the culinary space, his diet choices, what shaped his food preferences, and how he is indebted to Junior NTR. What keeps you busy these days? Naga Chaitanya: Lately, Scuzi has been keeping me quite busy. We have been finalising the brand's details, putting together a marketing plan, and perfecting our food offerings. We have conducted extensive tastings with friends and family, gathered their feedback, and made necessary adjustments. We launched Scuzi two weeks ago, and the response has been overwhelmingly positive. We are continually monitoring the market and fine-tuning as needed. What is your connection with food like? Naga Chaitanya: My love for food started with a childhood obsession with butter naan and butter chicken. Over time, my interest in food has grown, and I have developed a passion for exploring different cuisines and restaurants. Travelling and trying new foods have become an integral part of my life, and I enjoy discovering new flavours and experiences. How do you see your entrepreneurial journey, and what lessons have you learned? Naga Chaitanya: My entrepreneurial journey has been exciting, and I'm grateful for the opportunity to pursue my passion. The idea for Shoyu emerged during the pandemic, and we have worked tirelessly to create a unique offering that fills a void in the market. I have learned that consistency, quality, and attention to detail are crucial to success. Our packaging, for instance, has been carefully designed to ensure that our food reaches customers in the best possible condition. What is your vision for Scuzi? Naga Chaitanya: When a celebrity launches a product, it naturally garners attention. However, the success of a venture ultimately depends on the quality of the product and how well it is received by consumers. In our case, we are focused on delivering exceptional food that speaks for itself. My vision for Scuzi is to provide customers with a wholesome, comforting meal that's perfect for sharing with family and friends. I wanted Scuzi to be a brand that offers food that is not only delicious but also enjoyable for everyone. Our menu features a range of dishes that are sure to please both kids and adults. What message would you like to convey to those looking to enter the F&B industry? Naga Chaitanya: To anyone looking to make a mark in the F&B industry, I would say that it is essential to have a clear narrative and a well-defined concept. Your story, menu, and brand identity should be authentic and compelling. Don't just open a restaurant or cloud kitchen without a clear vision. Think about the experience you want to create for your customers and the language you want your food to speak. What is your diet like? Naga Chaitanya: I follow a balanced diet, and I'm mindful of what I eat. My dietary needs vary depending on my film roles, but I generally prioritise healthy eating with a cheat day once a week. This helps me reset and stay motivated to maintain a healthy diet throughout the week. How do you rate your cooking skills? Naga Chaitanya: I'm not a skilled cook, but I can make a great cup of coffee. I am quite particular about my coffee, and I enjoy experimenting with different varieties. Tell us about your fitness routine. Naga Chaitanya: For me, fitness is as much about mental well-being as it is about physical health. I prioritise activities like yoga, swimming, and gym sessions, which help me stay focused and energised. If you had to pick one food to eat for the rest of your life, what would it be? Naga Chaitanya: If I had to choose one food, it would be sushi. I love the combination of flavours, textures, and nutrients in sushi, and I appreciate its health benefits. If you weren't an actor, what would you be doing? Naga Chaitanya: If I were not acting, I would likely be involved in the food industry or motorsports, both of which I'm passionate about. A compliment that has stayed with you… Naga Chaitanya: I'm thrilled that Jr NTR praised Shoyu in a recent interview amid the release of his film Devara- Part 1 in Japan. It means so much to us. The whole team is so excited, and I'm just personally so touched that he went out there and shared his experience. He is such a dear friend, and I look up to him as an actor so much. He is so talented. He is such a rockstar. So, (a compliment) coming from someone like him really means the world.
Forbes
31-03-2025
- Business
- Forbes
Ippudo V Offers A Plant-Based Version Of The Popular Ramen Shop
Sho-Jin at Ippudo V, the ramen restaurant's first plant-based outpost, in Brooklyn, New York A ramen brand beloved worldwide has gone vegan! Ippudo, the Japanese ramen shop known for its rich broths and springy noodles opened a completely plant-based version of its popular restaurants in Brooklyn. Located in DUMBO, Ippudo V offers vegan Japanese food inspired by its typical omnivore menu, plus some brand new veggie dishes. Created by Ippudo founder Shigemi Kawahara, Ippudo V opened 17 years after the brand's first foray into the United States, in New York City. Ippudo currently operates three locations in Manhattan as well as outposts in Los Angeles and San Francisco. Internationally, Ippudo can be found in the United Kingdom, Australia, and throughout Asia. This is the chain's first foray into a completely plant-based menu. Vegan ramen topped with tofu and tempura enoki at Ippudo V in Brooklyn 'Opening a completely vegan restaurant was a natural next step for us, as we've always strived to innovate while staying true to our origins,' Ippudo's leadership team shared via email. 'Ippudo has long been a pioneer in bringing authentic Japanese ramen to the U.S. and beyond, showing that traditional flavors can resonate with diverse, global audiences. As we've grown and evolved, we've seen an increasing demand for plant-based options, especially for Japanese comfort foods like ramen. By introducing a vegan concept, we're not only keeping up with changing tastes but also expanding our mission to make ramen more accessible to everyone, while still honoring our Fukuoka origins. It's about offering something new, yet familiar, and continuing to push the boundaries of what ramen can be." Inside Ippudo V in DUMBO, Brooklyn Open for lunch and dinner, Ippudo V's extensive menu includes appetizers (think hummus with nori tempura chips and crispy vegetarian gyoza), vegan sushi rolls, sandwiches (like tofu katsu), desserts (vegan chocolate mousse), and of course, ramen. Ippudo V's vegan ramen riffs off the chain's four proprietary broths —Tonkotsu to resemble pork, Shoyu to resemble soy, Miso, and 'chicken'. Plant-based ingredients are simmered to extract their rich umami flavors and housemade oils are infused to the broths to add texture. Noodles are chewy and egg-free, of course. A vegan maki roll at Ippudo V 'We view plant-based options not as a constraint, but as an opportunity for innovation—where tradition meets creativity, and health meets flavor,' Ippudo's team shared. 'The process of reimagining classic dishes like ramen, sushi rolls, and gyoza with plant-based ingredients challenged us to think outside the box, but it also showed us the incredible potential for new combinations that we hadn't anticipated… Opening a vegan restaurant reinforced our belief that plant-based dishes don't have to compromise on taste or indulgence." To drink, Ippudo V offers its sake collection by the glass, carafe, or bottle, plus an international wine list, cocktails, draft kombucha, teas, and plant-based lattes. Ippudo V is open daily from 10:30 a.m. - 9 p.m. at 117 Adams St. in Brooklyn.
