For a nostalgic experience

Sheetal

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Food, music and dance, these elements are essential to Indians and particularly Punjabis. And giving an experience of a lifetime is what people in F&B business strive for. Inderjeet Singh Banga and Jasmeet Banga, who also founded Pirates of Grill, have now launched Prankster, a restaurant designed for students. They call it a campus.

Inderjeet says, “I was thinking of opening something that redefines night life and serves as a go-to place for the bunkers, the back benchers, the joshwalas and the hoshwalas.”

“At Prankster, we believe in wholesome experience. So, the place is not only about food, drinks and good vibe with your tribe, but it will elevate the standards of party culture,” adds Inderjeet.

Talking about Chandigarh and the crowd here, Inderjeet says, “I believe Chandigarhians could be called more of foodies than heavy drinkers. For the Chandigarh branch, we brainstormed for 10 months before finalising everything from food to interior decor. I feel nightlife in city should be seen in a positive light by the administration and people should not fear stepping out at nights.”

Prankster introduces itself as India’s first food and brewery campus. Inspired from college life, this food campus brings to you the university that is reminiscent of good old times.

About start-ups and pressure of failing that comes with it, Inderjeet says, “Even a single mistake could turn out to be a big one, Cafe Coffee Day owner’s suicide is a sad example of that. I feel government should be supportive of businessmen who fail. They should be helped to bounce back because at the end of the day, they are also sharing the load and supporting so many families.”

For the palate

With something progressive and nostalgic in the same plate, the restaurant presents it to the people with a prank. Chef Harangad Singh, born and brought up in Chandigarh, is back here to give an eclectic twist to Indian food along with the most delicious pan-Asian cuisine. Having worked earlier with Varq, Tresind (Dubai), he selected and trained the main chefs the minute it was decided to open a Chandigarh branch. He says, “The idea to associate with young chefs is to stay fresh in the game. I get to learn as much as they do. I always test them on how well they cook their mother’s favourite recipe. Everyone can present something new or something that looks appealing but I want to see the thought and emotion behind their favourite dish.”