Meet Harpal Obhan: The Entrepreneurial Force Behind Indian Cuisine in the Tristate Area
Harpal Obhan is not just a restaurateur. He’s on a mission to elevate Indian cuisine and bring its rich flavors to the heart of the Tristate area. With a passion for culinary innovation and a deep respect for traditional recipes, Harpal is transforming how people experience Indian food. Join us as we delve into his journey from idea to impact and explore how he’s making waves in the culinary scene.
Background and Business Philosophy
Harpal was born and raised in Mumbai, India, where he earned his bachelor’s degree in Hospitality Management from Dr. D.Y. Patil University. He then worked as a chef for Carnival Cruise Lines, gaining exposure to American work culture. After spending two years at Carnival, he moved on to become an executive chef at a banquet facility in New Jersey, where he worked for five years.
In 2003, Harpal opened his first restaurant, focusing on affordable, high-quality Indian food. In 2010, he launched Deewan Banquet, a banquet facility that can accommodate over 700 people. He later opened a Mexican restaurant called Tequila N Tacos, followed by Spice Culture, a restaurant offering Chinese, Indian, and Thai cuisine.
Harpal is currently developing two quick-service restaurant concepts: one Pan Asian and one Indian concept, similar to Chipotle. His goal is to provide fresh food at affordable prices with quick service, utilizing robotics to reduce labor costs and optimize operations.
Community Involvement
Harpal’s main philosophy is that charity begins at home. He does his best to help the community and truly believes that committing good deeds is a reflection of the grace and kindness of a higher power. Maintaining such a mindset isn’t entirely within our control; it’s something that comes from the Almighty.
Harpal belongs to a Sikh community and doesn’t like to keep track of his good deeds, but he acknowledges their principle of giving back 10% of profits or income. He tries to uphold his faith in his business and beyond.
Every year, he participates in an organization called “Let’s Share a Meal.” This initiative provides 13,000 meals during Thanksgiving to homeless shelters across the tri-state area. He doesn’t take credit for it, as it’s a collective effort, but he enjoys spending the holiday knowing that his contribution filled someone’s belly.
During the COVID-19 pandemic, Harpal actively gave back to the community by providing medicines, protective kits, and vaccines to hospitals, as well as supplying meals for hospital staff.
Mentorship
Throughout his career, Harpal has mentored over 100 chefs and maintains good relationships with them, assisting with design aspects if they choose to open their own restaurants. He believes that the popularity of a specific cuisine increases when many restaurants offer it in an area. His philosophy prioritizes the success of the cuisine itself over competition.
He has mentored many young people, including his partner’s daughter, who is currently pursuing a double degree in international law and international business, as he believes in passing his knowledge on to the next generation.
People, product, and persistence are essential for success. Respecting long-term employees and ensuring a good product-market fit are crucial. He uses the example of launching a Quick Service Restaurant (QSR) to educate American consumers about the flavorful aspect of spice, emphasizing the importance of brand and product awareness. Price is another important element for entrepreneurial success.
Harpal acknowledges the challenges of entrepreneurship, especially for those who relocate
Team Building and Organizational Culture
Harpal Obhan’s organizational structure is strong. Every one of his companies has an ESOP, which stands for Employee Stock Option Plan. Even the new companies he is building have a 10% ESOP. Any employee who wants to buy stock in the company is more than welcome to do so. For every dollar they invest, the company matches that investment with another dollar. This means they effectively get the stocks for half the price of the company’s investment.
Harpal and his team have been following this philosophy for the last 15 years. His entire management team has contributed their skill sets and hard work, and they are earning a good living because of it. This approach helps them grow together as a team.
A Look Into the Future
Harpal doesn’t claim to have a crystal ball, but his vision for the future is clear. He has set an ambitious goal to open at least 100 quick-service restaurants (QSRs) within the next five years, with a focus on expanding the Pan Asian QSR brand. This goal signifies more than just business growth; it embodies Harpal’s dedication to sharing his passion for innovative, accessible Indian cuisine with an even broader audience.